• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2004년도 학술발표회
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• pp.54-61
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• 2004

This paper deals with flow characteristics on the air entrainment and the energy dissipation in nappe flow over the stepped drop structure. Nappe flow occurred at low flow rates and for relatively large step height Dominant flow features include an air pocket, a free-falling nappe impact and a subsequent hydraulic jump on the downstream step. Air entrainment occurred from the step edge, through a free-falling nappe impact and a hydraulic jump. Most energy was dissipated by nappe impact and in the downstream hydraulic jump. It was related with the step height and the overflow depth, but not related with step slope. The stepped drop structure was found to be effcient for water treatment and energy dissipation associated with substantial air entrainment.

• Journal of Pharmaceutical Investigation
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• 제6권3호
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• pp.4-9
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• 1976

Free amino acids in water extracts and total amino acids in hydrolystates of Deer Horn were analyzed by amino acid autoanalyzer (Technicon PNC-1 Type). The results obtained from this study are as follows ; 1) 17 kinds of amino acid, including 7 kinds of essential amino acid in human nutrition except tryptophan were identified and quantified. 2) Of all free amino acid contained in water extract, glutamic acid is the richest, and then comes Ala, Gly, Leu, Lys, valin in that order. Of all total amino acid which are closely related with nutritional valuation glycin is the richest, and then comes Glu, Lys, Ala, Leu, Ala, Pro, in that order. 3) Besides 17 kinds of amino acid, one kinds of unknown amino acid are found in water extracts and hydrolysates.

• Food Science and Biotechnology
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• 제16권6호
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• pp.999-1005
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• 2007

An oil-in-water (O/W) emulsion [20 wt% com oil, 0.5-6.0 wt% fish gelatin (FG), pH 3.0] was produced by high pressure homogenization, and the influence of pH, protein concentration, and homogenization condition on the formation of FG-stabilized emulsions was assessed by measuring particle size distribution, electrical charge, creaming stability, microstructure, and free FG concentration in the emulsions. Optical microscopy indicated that there were some large droplets ($d>10\;{\mu}m$) in all FG-emulsions, nevertheless, the amount of large droplets tended to decrease with increasing FG concentration. More than 90% of FG was present free in the continuous phase of the emulsions. To facilitate droplet disruption and prevent droplet coalescence within the homogenizer, homogenization time was adjusted in O/W emulsions stabilized by 2.0 or 4.0 wt% FG. However, the increase in the number of pass rather promoted droplet coalescence. This study has shown that the FG may have some limited use as a protein emulsifier in O/W emulsions.

• International Journal of Naval Architecture and Ocean Engineering
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• 제3권1호
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• pp.65-71
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• 2011

Seakeeping analysis has progressed from the linear frequency-domain 2D strip method to the nonlinear timedomain 3D panel method. Nevertheless, the violent free surface flows such as slamming and green water on deck are beyond the scope of traditional panel methods based on potential theory. Recently, Computational Fluid Dynamics (CFD) has become an attractive numerical tool that can effectively deal with the violent free surface flows. ABS, as a classification society, is putting forth a significant amount of effort to implement the CFD technology to the advanced strength assessment of modern commercial ships and high-speed naval craft. The main objective of this study is to validate the CFD technology as a seakeeping tool for ship design considering fully nonlinear three-dimensional slamming and green water on deck. The structural loads on a large container carrier were successfully calculated from the CFD analysis and validated with segmented model test measurements.

• Journal of Ginseng Research
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• 제6권2호
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• pp.115-122
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• 1982

This studies were conducted to investigate the effect of extraction and evaporating conditions on the free sugar in ginseng extracts. Raw ginseng roots were extracted with water or various concentration of water-ethanol solutions. Then the extracts were evaporated by boiling or vacuum evaporated at 50 $^{\circ}C$ and 70 $^{\circ}C$. The results are as follows Sucrose and maltose contents were 7.95% and 12.8% in water extracts and 19.96%, 0.34-0.93% in 90% ethanol extracts, respectively. On the otherhand, glucose and fructose contents were not affected by the solvents. Evaporating conditions, such as temperature, were rarely effected to the sugar contents.

• 대한약리학회지
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• 제5권1호
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• pp.57-64
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• 1969

Acetylsalicylic acid, administered intravenously in a dose of 120 mg+250 mg/h, markedly decreased the urinary excretion of sodium and chloride, and slightly depressed potassium excretion, so that the ratio of urinary concentrations of potassium to sodium increased after ASA. Osmolar and free water clearances also diminished during water diuresis, and free water reabsorption $(T^cH_2O)$ decreased after ASA during mannitol diuresis. Glomerular filtration rate and urine flow rate changed little. When infused directly into a renal artery, ASA exhibited identical action on both kidneys, indicating that the renotropic action is mediated by some endogenous humoral agents or by some metabolites of ASA. A dose of 100 mg i.v. of spironolactone, a aldosterone antagonist, slightly reversed the renal reflect when given during maximum action of ASA. Ethacrynic acid could display its full diuretic action unhindered during maximum ASA action. Above observations lead to the suggestion that acetylsalicylic acid might release aldosterone and the action on electrolyte excretion may be mediated by the mineralocorticoid.

• Bulletin of the Korean Chemical Society
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• 제27권12호
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• pp.2028-2036
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• 2006

The combined ab initio and vibrational predissociation (VP) spectroscopic studies on methylammonium-$(water)_4$ complex aimed at understanding the hydration behavior of an amphiphilic ion core are described. The ab initio calculations predicted eleven low-energy isomers forming cyclic, tripod, chain, and caged structures, and their relative stabilities, total hydration energies and thermodynamic functions at 298 K and 150 K. The excellent correlation between the observed VP spectra and ab initio spectra for bonded N-H, bonded O-H and free O-H stretches suggested co-existence of five cyclic isomers and two non-cyclic isomers in ion beam at 150 K, consistent with the trends of calculated Gibbs free energies.

• 한국가시화정보학회:학술대회논문집
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• 한국가시화정보학회 2006년도 추계학술대회 논문집
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• pp.73-77
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• 2006

Flow rate measurement is one of the difficult problems in the industrial applications. Especially, flow rate in a partially filled pipeline is affected by many parameters such as water level, channel slop, etc. In the present study, prior to the development of a flowmeter, the flow characteristics has been investigated by particle image velocimetry (PIV) measurements. Three-dimensional velocity distributions were obtained from sectional measurements of velocity profiles according to the water level. As a result, it is found that there is no similarity in the velocity profile when the lateral position is changed. In addition, the maximum velocity does not always occur on the free surface. It depends on the water level. In the aspect of flow rate measurement, the previous calculus based upon point measurement techniques is proved to be inaccurate because of the lack of whole flow information.

• 한국에너지공학회:학술대회논문집
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• 한국에너지공학회 1999년도 추계 학술발표회 논문집
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• pp.149-154
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• 1999

This paper describes a passive safety injection system with free piston Stirling pump working withabundant decay heat in the nuclear reactor during the hypothetical accident. The water column in the tube assembly connected from the hot chamber to the cold chamber in the pump oscillates periodically due to thermal volume changes of non-condensable gas in each chamber. The oscillating pressure in the water column is converted into the pumping power with a suction-and-bleed type valve assembly. In this paper a dynamic model describing the frequency of oscillation and pumping pressure is developed. It was found that the pumping pressure is a function of the temperature difference between the chambers. Also, the frequency oscillation depends on the length of the tube with water column.

• 한국식생활문화학회지
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.