• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.183-187
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• 2009

The structure of nano-crystalline $MnFe_2O_4$ was determined and refined with electron powder diffraction data employing the Rietveld refinement technique. A nano-crystalline sample (with average crystal size of about 10.9 nm) was characterized by selected area electron diffraction in an energy-filtering transmission electron microscope operated at 120 kV. All reflection intensities were extracted from a digitized image plate using the program ELD and then used in the course of structure refinements employing the program FULLPROF for the Rietveld analysis. The final structure was refined in space group Fd-3m (# 227) with lattice parameters a=8.3413(7) $\AA$. The reliability factors of the refinement are $R_F$=7.98% and $R_B$=3.55%. Comparison of crystallographic data between electron powder diffraction data and reference data resulted in better agreement with ICSD-56121 rather than with ICSD-28517 which assumes an initial structure model.

• Nuclear Engineering and Technology
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• v.51 no.5
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• pp.1279-1288
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• 2019

The vortex-type fluidic diode (FD) is a key safety component for inherent safety in various advanced reactors such as the sodium fast reactor (SFR) and the molten salt reactor (MSR). In this study, topology optimization is conducted to optimize the design of the vortex-type fluidic diode. The optimization domain is simplified to 2-dimensional geometry for a tangential port and chamber. As a result, a design with a circular chamber and a restrictor at the tangential port is obtained. To verify the new design, experimental study and computational fluid dynamics (CFD) analysis were conducted for inlet Reynolds numbers between 2000 and 6000. However, the results show that the performance of the new design is no better than the original reference design. To analyze the cause of this result, detailed analysis is performed on the velocity and pressure field using flow visualization experiments and 3-D CFD analysis. The results show that the discrepancy between the optimization results in 2-D and the experimental results in 3-D originated from exclusion of an important pressure loss contributor in the optimization process. This study also concludes that the junction design of the axial port and chamber offers potential for improvement of fluidic diode performance.

• Journal of Astronomy and Space Sciences
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• v.40 no.3
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• pp.123-129
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• 2023

This paper presents an analysis of the trans-lunar trajectory insertion performance of the Korea Pathfinder Lunar Orbiter (KPLO), the first lunar exploration spacecraft of the Republic of Korea. The successful launch conducted on August 4, 2022 (UTC), utilized the SpaceX Falcon 9 rocket from Cape Canaveral Space Force Station. The trans-lunar trajectory insertion performance plays a crucial role in ensuring the overall mission success by directly influencing the spacecraft's onboard fuel consumption. Following separation from the launch vehicle (LV), a comprehensive analysis of the trajectory insertion performance was performed by the KPLO flight dynamics (FD) team. Both orbit parameter message (OPM) and orbit determination (OD) solutions were employed using deep space network (DSN) tracking measurements. As a result, the KPLO was accurately inserted into the ballistic lunar transfer (BLT) trajectory, satisfying all separation requirements at the target interface point (TIP), including launch injection energy per unit mass (C3), right ascension of the injection orbit apoapsis vector (RAV), and declination of the injection orbit apoapsis vector (DAV). The precise BLT trajectory insertion facilitated the smoother operation of the KPLO's remainder mission phase and enabled the utilization of reserved fuel, consequently significantly enhancing the possibilities of an extended mission.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.9
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• pp.923-928
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• 2015

The FDS is one of the most used programs for fire analysis and needs an optimal grid selection for an accurate analysis. This study selected various grid aspect ratios (ARs) for selection of optimal grid and analyzed them with FDS v 6.1.2. A calculation time of 10 min. was used, which is enough to obtain the time average value of temperature changes. Temperature, visibility, and the time average value of mass balance are obtained from 200-600 s, which is a period of maintaining quasi-steady state. Two polyurethane fires of 1 [MW] and 2 [MW] in two enclosures of $10{\times}10{\times}3[m^3]$ and $20{\times}20{\times}3[m^3]$ were considered. Time variations of heat release rates, temperature, visibility, and mass balance were compared for ARs from 1-6. The heat release rates were accurate for all aspect ratios regardless of fire and enclosure sizes. The quasi-steady state temperature and visibility were well predicted for $AR{\leq}5$. Temperature drop and skewness of mass conservation, however, increased with increasing aspect ratio. Therefore, careful investigation of the grid size is recommended in performance-based design when $AR{\geq}3$, where temperature and visibility in early stage of a fire are important parameters. For accurate simulations of enclosure fires, grid sizes of 0.1~0.2 [m] and smaller in the vertical direction and $AR{\leq}2$ are recommended.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.185-195
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• 2017

In recent years, unexpected bridge fire accidents have increased because of augmenting the number of traffic volumes and hazardous materials by the increment in traffics and distribution business. Furthermore, in accordance with the effort of using the under space of bridges, the ratio of occupied by combustible materials like oil tanker or lorry has been increased. As a result, the occurrence of bridge fire has been growing drastically. In order to mitigate the accident of bridge fire, risk assessment of bridge fire has been studied, however, practical risk models considering safety from users' viewpoints were scarce. This study represented quantitative risk assessment model applicable to national road bridges in Korea. The primary factors with significant impacts on bridge fire accidents was chosen such as clearance height, materials of bridges, arrival time of fire truck and fire intensity. The selected factors were used for Fire Dynamics Simulation (FDS) and the peak temperature calculated by FDS in accordance with the fire duration and fire intensity. The risk assessment model in bridge fire reflected the FDS analysis results, the fire damage criteria, and the grade of fire truck arrival time was established. Response plans for bridge fire accidents according to the risk assessment output has been discussed. Lastly, distances between bridges and fire stations were calculated by GIS network analysis. Based on the suggested assessment model and methodology, sample bridges were selected and graded for the risk assessment.

• Korean Journal of Agricultural and Forest Meteorology
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• v.21 no.3
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• pp.196-207
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• 2019

This study was carried out to investigate the effects of C. japonica, D. morbifera, D. macropodum, I. anisatum, Q. glauca and R. indica To investigate the photosynthetic ability, chlorophyll content, chlorophyll fluorescence analysis, and physiological environmental. The photosynthetic rate, cancer respiration rate, stomatal conductance, and rate of evaporation tended to decrease as a result of drying stress in the no-water condition for 28 days. I. anisatum, Q. glauca and R. indica showed a low rate of less than 40% until 28 days of no-treatment. The total chlorophyll contents were decreased in the order of D. macropodum> D. morbifera> C. japonica> Q. glauca> M. thunbergii> R. indica> I. anisatum. Chlorophyll fluorescence analysis showed that there was no change in the qP, but after 28 days no $Fv/F_m$, $F_o$, $R_{fd}$, $NPQ_{_-LSS}$ can be a useful indicator for quantitative estimation within a short period of time with a marked reduction rate of PSII quantum yield ${\Phi}PSII$ in the rectified state by continuous light during the nominal adaptation period. In the case of I. anisatum, Q. glauca and R. indica If water management can be carried out at intervals, it may be possible to plant trees in trees and landscape trees.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• Fire Science and Engineering
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• v.25 no.6
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• pp.58-63
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• 2011

This study is intended to present a computational thermal model for the combustibles in a residential building. As the Performance Based Design is more popular, fire-intensity and fire-load have turned out to be very important factors for building design and can be predicted through some computational work. To predict and estimate the thermal properties of the residential combustible fire, we made some numerical models of combustibles in a residential building. In a bid to validate the estimate values, computational analysis results from numerical models were compared with real fire tests. For computational analysis, the Fire Dynamics Simulator was used with Large Eddy Simulation model for turbulence. Consequently, each heat release rate and total heat release curves were successfully estimated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.