• Journal of the Korean Institute of Gas
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• v.21 no.3
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• pp.1-8
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• 2017

The purpose of this study is to suggest the rupture disk design(size) and application at the two phase(gas-liquid) flow by runaway reaction at batch reactor. The definition of runaway reaction is abnormally exothermic reaction by the uncontrolled cooling water or deviated operating condition. As a result, the temperature of reactor is rapidly increasing. The causes of runaway reaction are either self-heating reaction or sleeper reaction. General methods of rupture disk size or safety valve are not suitable in the runaway reaction, because of temperature and pressure increasing rapidly in the reactor and the phases of relieving fluid is 2-phase flow. This study case of the reactor incident, the depressurization system such as safety valve and vent installed, however, the system did not relieved the pressure of reactor suitably. The orifice size of the safety valve were designed too small because the size had not been considered the phenomena and character of reaction. The batch reactor design should be considered by referring to the possibility of runaway reaction proposed in this study and the size of rupture disk design method considering 2-phase flow.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• Resources Recycling
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• v.9 no.6
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• pp.15-22
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• 2000

There are many intensive efforts to develop the recycling technologies of waste plastics in steel works to tackle the saving of resources and the protection of the natural environment. In this study, the thermogravimetric analyses for three kinds of plastics, the combustion experiments and the theoretical approach for calculating the flame temperature in the blast furnace had been performed to understand the behavior of plastics in the raceway. The thermal decompositions of plastics were studied using thermogravimetric analyzer under the atmospheric condition. The starting temperature of thermal decomposition and the maximum weight loss point were increased in proportion to the logarithmic values of heating rate. The combustion characteristics of plastics were simulated in a coke-bed combustor. The combustion efficiency of plastics was lower than that of pulverized coal. The oxygen enrichment was found out to be one of the useful methods to increase the combustibility of plastics in raceway. The maximum injection rate of plastics was calculated based on the flame temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.161-164
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• 1993

To find out the effective indicators for identification and classification of different heat treatment, the contents of nitrogen fractions and the degrees of whey protein denaturation in market milks were investigated by Kjeldahl method. The contents of nitrogen fractions per 100ml raw milk were total nitrogen (431.3mg), casein nitrogen (341.0mg) and non-casein nitrogen(90.3mg), in which non-protein nitrogen (31.6mg) and denatured whey protein nitrogen (58.8mg), while those of LTLT, HTST, UHT pasteurized and UHT sterilized showed different values. The degrees of whey protein denaturation were 26.7%(LTLT), 32.9%(HTST), 60.7%(UHT pasteurized) and 38.4%(UHT sterilized), respectively. As the higher temperature was applied for the treatment of milk, the degree of the whey protein denaturation was higher. Remarkable differences in the degree of whey protein denaturation according to the heating methods were observed.

• The Korea Journal of Herbology
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• v.31 no.6
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• pp.63-71
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• 2016

Objective : To suggest a scientific evidence of Aconitum carmichaeli Debx. (Aconiti Lateralis Radix Preparata: ALRP) as one of cooling and heating medicines on the regulation of body temperature, we investigated the effects of ALRP water extract on hypothyroidism. Methods : Hypothyroidism was induced by intradermal injection with PTU for 4 weeks in SD rats. ALRP extract or L-thyroxine as a control drug was orally administrated for 2 weeks with PTU injection in rats. The physiological and serological parameters were measured in rats. The histological change of thyroid tissues was observed by H&E staining, and also the expression of thermo-regulating proteins was determined by Western blot in dorsal root ganglia and brain tissues of rats. Results : The administration of ALRP extract in PTU-induced hypothyroidism rats was significantly increased body temperature, but did not changes on body weight, food and water intake. ALRP extract did not effect on the levels of TSH and T4 in the hypothyroidism rats. ALRP extract significantly decreased the levels of GPT, glucose, HDL-cholesterol, LDL-cholesterol, and total cholesterol in the hypothyroidism rats. In histological observation, the enlarged epithelium and atrophic follicles with higher concentration of follicular cells on hypothyroidism were improved by ALRP extract. In addition, ALRP extract increased the expression of TRPV1 and TRPM8 ion channel proteins in hypothyroidism rats. Conclusion : These results indicate that ALRP extract can improve PTU-induced hypothyroidism through regulation of body temperature and lipid accumulation. The action mechanism of ALRP extract is related with body temperature control by thermoregulation with TRP ion channels.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.2
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• pp.59-65
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• 2018

We conducted an isothermal slow cook-off(ISCO) test for an aluminized explosive containing AP. The sample bulged before the run-away reaction, and therefore we were unable to obtain the ISCO data. However, these phenomena did not occur for a certain AP grade, which means that the quality of the AP exerted a significant effect on the thermal stability of the explosive formulation. In this study, we investigated the thermal stability difference between a good and bad AP grade. First, we characterized the thermal properties of all APs by Differential Scanning Calorimeter(DSC) and correlated them to the ISCO phenomena. In addition to the DSC study and ISCO test, we also investigated and calculated the SADT and self-heating rate by the ARC of the different AP qualities to interpret the thermal stability of the explosive formulation. Moreover, we investigated the impurity of the AP and a preparation method to remove the included impurity and crystallization. Finally, we implemented qualification methods to identify the quality of AP by DSC using a high-pressure crucible.

• Journal of Ginseng Research
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• v.37 no.4
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• pp.475-482
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• 2013

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

• Korean Journal of Applied Biomechanics
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• v.31 no.4
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• pp.297-307
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• 2021

Objective: The aim of this study was to analyze kinetic variables between thermotherapy and dynamic warm-up during drop-landing. Method: Twenty male healthy subjects (Age: 21.85 ± 1.90 years, Height: 1.81 ± 0.06 cm, Weight: 68.5 ± 7.06 kg) underwent three treatments applied on the thermotherapy of femoral muscles and a dynamic warm-up. The thermotherapy was performed for 15 minutes while sitting in a chair using an electric heating pad equipped with a temperature control device. Dynamic warm-up performed 14 exercise, a non-treatment was sitting in a chair for 15 minutes. Core temperature measurements of all subjects were performed before landing at a height of 50 cm. During drop-landing, core temperature, joint angle, moment, work of the sagittal plane was collected and analyzed. All analyses were performed with SPSS 21.0 and for repeated measured ANOVA and Post-hoc was Bonferroni. Results: Results indicated that Thermotherapy was increased temperature than other treatments (p = .000). During drop-landing, hip joint of dynamic warm-up was slower for angular velocity (p < .005), and left ankle joint was fastest than other treatments (p = .004). Maximum joint moment of dynamic warm-up was smaller for three joints (hip extension: p = .000; knee flexion/extension: p = .001/.000; ankle plantarflexion: p = .000). Negative work of dynamic warm-up was smaller than other treatments (p = .000). Conclusion: In conclusion, the thermotherapy in the local area doesn't affect the eccentric contraction of the thigh. The dynamic warm-up treatment minimized the joint moment and negative work of the lower joint during an eccentric contraction, it was confirmed that more active movement was performed than other treatment methods.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.27-37
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• 2019

Background: The structural conversions in ginsenosides induced by steaming or heating or acidic condition could improve red ginseng bioactivities significantly. In this paper, the chemical transformations of red American ginseng from fresh Panax quinquefolium L. under steaming were investigated, and the possible mechanisms were discussed. Methods: A method with reversed-phase high-performance liquid chromatography coupled with linear ion trap mass spectrometry ($HPLC-MS^n$)-equipped electrospray ionization ion source was developed for structural analysis and quantitation of ginsenosides in dried and red American ginseng. Results: In total, 59 ginsenosides of protopanaxadiol, protopanaxatriol, oleanane, and ocotillol types were identified in American ginseng before and after steaming process by matching the molecular weight and/or comparing $MS^n$ fragmentation with that of standards and/or known published compounds, and some of them were determined to be disappeared or newly generated under different steaming time and temperature. The specific fragments of each aglycone-type ginsenosides were determined as well as aglycone hydrated and dehydrated ones. The mechanisms were deduced as hydrolysis, hydration, dehydration, and isomerization of neutral and acidic ginsenosides. Furthermore, the relative peak areas of detected compounds were calculated based on peak areas ratio. Conclusion: The multicomponent assessment of American ginseng was conducted by $HPLC-MS^n$. The result is expected to provide possibility for holistic evaluation of the processing procedures of red American ginseng and a scientific basis for the usage of American ginseng in prescription.