• The Korean Journal of Nuclear Medicine
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• v.25 no.2
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• pp.286-293
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• 1991

$^{123}I$, which is applied for the thyroid and other in vivo kinetic study, has a special role in life sciences. The 159 KeV $\gamma-ray$ from $^{123}I$ is almost ideally appropriate for the current imaging instrumentation. Its decay mode (electron capture) and short half-life (13.3 hr) reduced the burden of radiation dose to the patients, and its chemical property makes it easy to synthesize the labelling compounds. In this experiment, the production of $^{123}I$ via the nuclear reaction $^{124}Te(p,2n)^{123}I$ with 28 MeV protons was sutdied. $TeO_2$ is used as a target material, because it has good physical properties. The target was prepared with $TeO_2$ powder and was molten into a ellipsoidal cavity (a=14 mm, b=10 mm, $270.8mg/cm^2$ thick) of pure platinum. The irradiation was carried out in the external proton beam with incident energies range from 28 MeV to 22 MeV, and current was $30{\mu}A$. The loss of $TeO_2$ target was significantly reduced by using $4\pi-cooling$ system in irradiation. The dry distillation method was adopted for the separation of $^{123}I$ from irradiated target, and when it was kept 5 minutes at $780^{\circ}C$, its result was quantitative. The loss of the target material $(TeO_2)$ was below 0.2% for each production run and $^{123}I$ from the dry distillation apparatus was captured with 0.01 N NaOH in $Na^{123}I$ form, then the pH of the solution was adjusted to $7.5\sim9.0$ with HC1/NaOH. The $Na^{123}I$ solution was passed through $0.2{\mu}m$ membrane filter, and sterilized under high pressure and temperature for 30 minutes. The production of $^{123}I$ is acceptable for clinical application based on the quality of USP XXI.

• Journal of Animal Science and Technology
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• v.44 no.2
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• pp.233-238
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• 2002

Meat quality of the domestic pork loins(n=537) classified by 3 groups(5.31-5.50, 5.51-5.70 and $\geq$5.71) according to pH at 24hr post-mortem(pH24) was investigated. In proximate chemical compositions, protein was highest and fat was lowest in the pork loins of pH24 5.31-5.50 group. Water holding capacity increased as pH24 increased, whereas purge loss and cooking loss decreased as pH24 increased. Meat color values(CIE L*, a*, b*, Chroma, Hue and $\Delta$E) decreased as $pH_{24}$ increased. In texture traits, hardness and chewiness were lowest and fat hardness was highest in the pork loins of $pH_{24}{\geq}$5.71 group when compared to the other $pH_{24}$ groups. However, Warner-Bratzler Shear force, springiness and cohesiveness were not significantly different among the pH24 groups(P>0.05). In sensory properties, juiciness and tenderness were highest in $pH_{24}{\geq}$5.71 group. From the results of this study, pork quality was highly related to $pH_{24}$. Therefore, the factors affecting the post-mortem pH, such as stress before slaughter, slaughtering methods, and cooling condition slaughter must be properly controlled and improved to produce high quality pork.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.285-290
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• 2009

The solid carbon dioxide used for prolongation shelf life of radish sprout that was just 7days. The developed equipment for treated carbon dioxide consisted of solid carbon dioxide evaporated part and high carbon dioxide and low temperature treated part that can hold products. The inner temperature of equipment decreased temperature to below $5^{\circ}C$ from room temperature for 10minutes and carbon dioxide concentration increased to 80%. The radish sprouts treated 4 different conditions that was nontreated condition (control), solid carbon dioxide put into package (CO2-1), solid carbon dioxide treated before storage using the developed equipment (CO2-2), solid carbon dioxide treated before storage and during storage, and sprout packaged with solid carbon dioxide (CO2-3). These radish sprout packaged with $25{\mu}m$ ceramic film stored at $8^{\circ}C$. The high carbon dioxide treatment did not affect the fresh weight loss. The carbon dioxide and oxygen content in package changed 40% and 10%, respectively in CO2-1 and CO2-2 at 1day after treatments. But carbon dioxide content of all treatments was decreased to 5% and stabilized. The high carbon dioxide showed the effect of reduction ethylene production, but did not affect to visual quality and offodor.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.5
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• pp.553-562
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• 2012

Computational Fluid Dynamics (CFD) analysis has been performed to estimate the air temperature inside an Auxiliary Feed Water (AFW) Motor-Driven (MD) pump room for the case where there is loss of Heating, Ventilation, and Air-Conditioning (HVAC). A transient calculation for the closed pump room without cooling by any HVAC system shows that the volume-averaged air temperature reaches around $60^{\circ}C$ for a transient period of 8.0 h. From previous studies, the external air and surface boundary temperatures are assumed to increase slowly starting from an initial temperature of $35^{\circ}C$. For the cases where the door is opened at 2, 4, and 6 h after the initiation of HVAC failure, the average air temperature promptly drops by about $4^{\circ}C$ when the door is opened and then slowly increases. The current calculations based on the CFD technique predict the rate of increase of air temperature to be lower than that determined by previous conservative calculations on the basis of a lumped model.

• Korean Journal of Ecology and Environment
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• v.36 no.3 s.104
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• pp.277-285
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• 2003

Temperature profiles were observed to understand seasonal variation of thermal structures in the Juam reservoir from March 2000 to May 2001. Heat flux which affects thermal structures was calculated by observed water temperature and meteorological data. Temperature became homogeneous vertically by convection due to the surface cooling in winter. Maximum heat loss through the surface (109.45W/$m^2$) occurred in December. There was a horizontal gradient of water temperature in winter. The temperature was $3^{\circ}C$ at upstream and $5^{\circ}C$ near the dam. The surface temperature increased by the increase of solar radiation in spring and summer. Maximum heat gained through the surface was 101.95 W/$m^2$ in July. Maximum surface temperature was $29^{\circ}C$ in August, whereas the bottom water was $7^{\circ}C.$ Surface mixed layer became thicker and its temperature decreased by surface heat loss in fall and winter.

• Journal of the Korea Concrete Institute
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• v.29 no.2
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• pp.217-223
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• 2017

This research was planned to evaluate the structural performance of post tensioned(PT) concrete member subjected to fire. Prime objective was to suggest some techniques to evaluate the performance of post tensioned concrete beam and slab exposed to high temperature through experiment. To accomplish this objective, the following two scopes have been proceeded to verify the strength reducing ratio of strands and find out the difference of resisting force at the PT concrete members exposed to high temperature through the fire test. The properties of prestressing steel(tendon) in PT concrete beam and slab under variable temperatures were reviewed. The test of this study was shown that stress relaxation occurred at high temperature, and some restoration of tensional force appeared as it got cooling down. The residual tension of the post tensioned beams at 4 hours after reaching the target temperature were 70% at $400^{\circ}C$, 10% at $600^{\circ}C$ and 2% at $800^{\circ}C$. The post tensioned slabs were 94% at $400^{\circ}C$, 84.5% at $600^{\circ}C$ and 62% at $800^{\circ}C$. The reason why the residual tension loss of the post tensioned slab was relatively small was considered to be that the slab was exposed just one side to high temperature and the strength of the strand was restored larger than that of beam. Also, it was confirmed that the post tensioned member inevitably experienced the loss of strength by fire damage, and restoration design of the member should be required to compensate for the value as much as lost strength.

• Journal of KIISE:Computer Systems and Theory
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• v.36 no.6
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• pp.532-542
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• 2009

Dynamic Thermal Management (DTM) technique is generally used for reducing the peak temperature (hotspot) in the microprocessors. Despite the advantages of lower cooling cost and improved stability, the DTM technique inevitably suffers from performance loss. This paper proposes the DualFloating-Point Adders Architecture to minimize the performance loss due to thermal problem when the floating-point applications are executed. During running floating-point applications, only one of two floating-point adders is used selectively in the proposed architecture, leading to reduced peak temperature in the processor. We also propose a new floorplan technique, which creates Space for Heat Transfer Delay in the processor for solving the thermal problem due to heat transfer between adjacent hot units. As a result, the peak temperature drops by $5.3^{\circ}C$ on the average (maximum $10.8^{\circ}C$ for the processor where the DTM is adopted, consequently giving a solution to the thermal problem. Moreover, the processor performance is improved by 41% on the average by reducing the stall time due to the DTM.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• Journal of Internet of Things and Convergence
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• v.7 no.3
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• pp.9-14
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• 2021

This paper discovers the energy loss factors through the insulation diagnosis of houses or buildings, and proposes directions for energy efficiency improvement. The energy efficiency factor of a building consists of insulation diagnosis, thermal bridge diagnosis, window diagnosis, airtight diagnosis, and equipment diagnosis. Among the residents and facilities in the energy welfare blind spot, an energy efficiency diagnosis was conducted for one senior citizen building located in Naju-si, Jeollanam-do, and energy efficiency diagnosis was conducted after insulation was installed. Energy measurement, diagnosis and analysis were performed using the IoT-based integrated wired/wireless energy diagnosis platform, Energy Finder. As a result of comparison, an overall energy saving rate of 16.38% was achieved. Annual heating energy consumption per unit area decreased from 333.51kWh before construction to 277.35kWh after construction, and annual cooling energy consumption per unit area decreased from 5.51kWh before construction to 5.22kWh after construction. The annual primary energy consumption per unit area decreased from 464.52kWh before construction to 403.69kWh after construction, and the annual energy cost was reduced from 3,063,307.14 won before construction to 2,641,072.49 won after construction. The additional improvement work is needed on the standards affecting energy efficiency other than insulation.

• Polymer(Korea)
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• v.29 no.6
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• pp.549-556
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• 2005

Effects of the dimensionless variables on the heat transport phenomena in the extrusion process of a single screw extruder have been studied numerically. Based on the understanding of the solids conveying related to the geometrical structure and characteristics of the screw, the heat balance equation for the solids conveying zone was established and normalized. The finite volume method and power-law scheme were applied to derive a discretized equation and the equation was solved using the alternating direction iterative method with relaxation. Effects of the dimensionless parameters, Biot and Peclet numbers, that define the heat transfer characteristics of the solids conveying zone have been investigated with respect to the temperature of the feeding zone and the length of the solids conveying zone. As the Biot number is increased, the heat loss by cooling dominates to decrease the temperature of the barrel but it has little effects on the temperature of the solids bed and the length of the solids conveying zone. On the other hand, if the Peclet number is increased, the convection term dominates to decrease the temperature of the solids bed and it results in an increase in the length of the solids conveying zone.