• Journal of the Korean Ceramic Society
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• v.36 no.9
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• pp.887-892
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• 1999

The inner crack-like pore with controlled amount of Ca impurity in the high purity alumina single crystal sapphire had been created by micro-fabrication technique which includes ion implanation photo-lithography Ar ion milling and hot press technique. The crack-like pores in two-hour hot pressed specimen were extremely stable even after heat treating at 1,80$0^{\circ}C$ for 5 hours almost no healing was observed. But the crack-like pores in one-hour hot pressed specimen at 1,30$0^{\circ}C$ were healed by heat treatment and the amount of healing was increased with the heat treatment time and temperature and the amount of Ca addition. The edges of crack-like pore parallel to <1100> direction in (001) basal plane were stable but the edges normal to this direction in (00101) plane <1120> direction were unstable to facetting This means that the surface energy of alumina along the <1100> direction in (0001) basal plane in much lower than <1120> direction.

• 연구논문집
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• s.25
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• pp.155-161
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• 1995

During casting of A390 billet by Hot Top process, bosses were formed on the surface of cast bar. The formation of boss is assumed due to a large amount of latent heat released during the formation of primary Si in A390 alloy. The low melting point elements around primary Si are locally remelted to liquid and interdendrite offers a path by which the liquid can pass through to the surface. Addition of Sr decreases the amount of latent heat by preventing the formation of primary Si near the surface and thus suppresses the formation of boss on the surface of cast bar. Therefore, the formation of boss could be reduced remarkably when the casting condition was selected to extract the latent heat outward easily.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• Journal of Power System Engineering
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• v.4 no.1
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• pp.74-80
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• 2000

This present study was investigated effect of Ni contents on the high temperature strength characteristic in 9Cr ferritic heat-resistant steel added 1.7%W in place of Mo in order to restraint laves phase formation. Precipitation amount of carbide, number of particle per unit area and particle size of carbide were decreased with increase of Ni content. In the steels, carbides of $M_{23}C_6$ type was mainly precipitated, but laves phases could not precipitated. Tensile and yield strength, creep strength and creep rupture time was decreased, but elongation were increased due to decreasing of particle number per unite area and carbide amount precipitated with increase of Ni content.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.3
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• pp.273-279
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• 2004

A lab-scale fluidized bed heat exchanger for waste gas heat recovery is devised and tested. Compared to our previous works on fluidized bed type system with a single riser, the present heat exchanger system is featured by its multiple (four) risers to handle increased amount of exhaust gas. Particles are introduced to the main hot gas stream alongside the pipe circumference near riser inlets. The heat exchanger performance and pressure drop are evaluated through experiments for the present gas-to-water heat exchanger system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.49-53
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• 1992

The released amount of thiocyanate ion in Cruciferous vegetables treated by wet heat, increased as the reaction time goes by and was maximum value after treatment for 30min, but it was not changed by dry heat treatment. When samples were autolyzed by myrosinase, the amount of thiocyanate ion increased gradually as time goes by, was maximum value after 3hrs and much higher than those in the sample treated by wet. The released amount of thiocyanate ion in each sample showed much in cabbage, Chinese cabbage, radish, kale and mustard in the order. The generated amount of indoleacetonitrile by heat treatment increased as time goes by and the generated amount in each sample determined was high in the order of cabbage, Chinese cabbage and radish.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.87.2-87.2
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• 2010

The steady and dynamic process model for an internal reforming molten carbonate fuel cell power plant is discussed in this paper. The dominant thermal and chemical dynamic processes are modeled for the stack module and balance-of-plant, including cathode gas preparation, heat recovery, heat loss (Each heat loss amount for the stack and MBOP is obtained from real plant data) and fuel processing. Based on dynamic model and control demand, PID controllers are designed in the whole system. By applying these controllers we can obtain temperature balance of stack and control system depending on changing steam to carbon ratio, air feed amount, and transient condition.

• Journal of Advanced Marine Engineering and Technology
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• v.28 no.4
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• pp.618-623
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• 2004

This paper has dealt with the heat storage characteristics of gel type micro size latent heat storage material slurry. The heat release operation to the gel type micro size latent heat storage material slurry was carried out using hot air bubbles by direct contact heat exchange. This experiment was carried out using phase change material of n-paraffin so the heat release amount is higher than cold water system. The parameters of this experiment were concentration of latent heat phase change material, height of heat release bath and inlet velocity of hot air. The main results obtained are as follows : (1) The effect of concentration of latent heat phase change material dispersed with water is very affective to the direct contact heat exchange between hot air and gel type micro size latent heat storage material slurry. (2) It is clarified that the most effective concentration of latent heat phase change material dispersed with water exists around 20mass% at this type of direct heat exchange model experiment.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.11a
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• pp.165-170
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• 2003

A significant surface net heat loss appears around the Kuroshio and the Tsushima Warm Current regions. The area where the surface heat loss occurs should require heat to be supplied by the current to maintain the long-term annual heat balance. Oceanic heat advection in these regions plays an important role in the heat budget. The spatial distribution of the heat supply by the Tsushima Warm Current near the surface was examined by calculating the horizontal heat supply in the surface layer of the East/Japan Sea, directly from historical sea surface temperature and current data. We have also found a simple estimation of the effective vertical scale of heat supply by the current to compensate net heat loss using the heat supplied by the current in the surface 10m layer. The heat supplied by the current for the annual heat balance was large in the Korea/Tsushima Strait and along the Japanese Coast, and was small in the northwestern part of the East/Japan Sea. The amount of heat supplied by the current was large in the northwestern part and small in the southeastern part of the East/Japan Sea. These features suggest that the heat supplied by the Tsushima Warm Current is restricted to near the surface around the northeastern part and extends to a deeper layer around the southeastern part of the East/Japan Sea.

• Journal of Advanced Marine Engineering and Technology
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• v.14 no.4
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• pp.57-66
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• 1990

In the design of an electric power plant, the capacity to meet the peak load demand is one of the important factors to be considered. This peak load usually occurs when the most of the cooling air conditioning systems are being operated during daytime in summer season, which inevitably entails the construction of an additional electric power plant. This study is aimed to carry out a basic experiment for the development of a cooling air conditioning system using the ice energy by the surplus electric power during the night-time. The experimental apparatus consists of four major parts; (1) the heating section consisting of the air duct and I.D. fan, (2) the cold section with the ice chamber, (3) the bundle of heat pipes made in a form of the staggered arrangement with ${C_y}/{d_o}$=2.0 and ${C_x}/{d_o}$=1.73, (4) the refrigerator system to cool down the ice chamber. This study involves an intensive experiment concerning the convective heat transfer of the air flow surrounding the bundle of heat pipes. This major experimental parameters are the amount of working fluid, the velocity of air and the working temperature. The major findings of the present study are as follows; (1) The optimum amount of the working fluid necessary for the horizontal heat pipes is much more than that for the vertical type. (2) The convective heat transfer coefficients of the air are coincided with the empirical equations of Grimson and ${\breve{Z}ukauskas}$. (3) The equation of the mean heat transfer coefficient obtained in the present study is ${N_um}=0.32 {Re_max^{0.63}}$.