• KIEAE Journal
• /
• v.7 no.5
• /
• pp.65-71
• /
• 2007

The purpose of this study was to analyze the difference of thermal sensation by radiant floor heating as ecological design element. The experimental investigations were carried out in climate chamber, and subjects were 34 college-age females in good health. The experimental variable was radiant heat by floor heating, and experimental controlled conditions were indoor temperature, relative humidity, and air velocity in climate chamber and clothing value and activity of subjects. The results are as follows. (1) Indoor temperature($21{\pm}0.5^{\circ}C$) in climate chamber were maintained as controlling. Clothing values of the subjects were controlled as average 0.73 clo. In the floor heating-off, globe temperature was average $23.2^{\circ}C$(22.4~24.1), but in the floor heating-on, globe temperature was average $24.8^{\circ}C$(23.0~25.5). (2) In the floor heating-off, thermal sensation rating was average -1.03(slightly cool), in the floor heating-on, thermal sensation rating was average +1.03(slightly warm). (3) There were the differences of thermal sensation by radiant floor heating although indoor temperatures were maintained in an equal state. (4) The thermal sensation rating was tending upward according as the globe temperature was getting higher.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.181-185
• /
• 1993

The effects of concentrations (6~9%), heating temperatures (80, 85, 90 and 95$^{\circ}C$) and heating methods (continuous, method A and instantaneous, method B) on the flow properties of cowpea flour (air-dried sediment) at 6$0^{\circ}C$ were studied. The gelatinized cowpea flour dispersions by method B had higher values of yield stress and consistency index but lower value of flow behavior index compared to those values of method A. The log values of consistency index were positively correlated with the concentration and heating temperature for both methods. The rate of increase in the consistency index value by method B at the same concentration was greater in all heating temperatures than that by method A.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.11 no.4
• /
• pp.6-18
• /
• 1982

The performance of two typical types of solar hot water heating system was tested in Seoul. Types of systems studied are single-tank internal external heat exchanger system and single-tank internal heat exchanger system. Comparing to experimental results, a transient system simulation program was made to analyze the performance of the selected system. The climate data, Standard Weather Year for Seoul, required for the simulation was provided. Computer simulations were used to estimate the effect of significant parameters upon system performance. The followings are obtained. 1. In the domestic solar water Heating system, the value $20-40kg/m^2\;h$ for flow rate through the collector is much better than the recommended value $72kg/m^2\;h$ in the solar heating system. 2. The effectiveness of collector heat exchanger and storage tank size are found to have only a small effect upon system performance. 3. The hot water draw pattern has a significant effect on system performance. A higher system efficiency achieved when draw-off occurred around noon than when it occurred around early morning. Using the above results, the reference solar hot water system which provides $300\ell$ of hot water per day, was selected as a guide for designer. And simplified graphical method was developed based on the modified f-chart method to determine required collector area. When the system design parameters of the proposed system differs from the reference system, required collector area can be calculated from area adjustment factors.

• 한국신재생에너지학회:학술대회논문집
• /
• 2007.06a
• /
• pp.800-803
• /
• 2007

Gasification has been regarded as a core technology in dealing with environmental pollutants and in obtaining higher efficiency for power generation. Among several ways in utilizing produced syngas from gasification, power generation would be the most prominent application. Syngas from coal was applied to the readily available LPG engine from automobiles. Main purpose was to identify the combustion characteristics in the modified gas engine when using syngas of low heating value and to test the modification optionsin the LPG gas engine. Gas engine rpm and the corresponding flue gas composition were measured for each syngas input condition. Results showed that even with syngas at the heating value of $1300{\sim}1800$ kcal/$Nm^3$ corresponding to the $6{\sim}7%$ of LPG heating value, gas engine operated successfully only with the problems of high CO and oxygen concentrations in the flue gas.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.34-39
• /
• 2013

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.

• Restorative Dentistry and Endodontics
• /
• v.34 no.1
• /
• pp.30-37
• /
• 2009

The purpose of this study was to evaluate the effect of pre-heating on some physical properties of composite resin. Eighty extracted, noncarious human molars were used in the present study. Four different temperatures of composite resin were used: $4^{\circ}C$, $17^{\circ}C$, $48^{\circ}C$, and $56^{\circ}C$. The $4^{\circ}C$ and $17^{\circ}C$ values represented the refrigerator storage temperature and room temperature respectively. For $48^{\circ}C$ and $56^{\circ}C$, composite resin was heated to the temperatures. As physical properties of composite resin, shear bond strength, microhardness, and degree of conversion were measured. The data for each group were subjected to one-way ANOVAs followed by the Tukey's HSD test at 95% confidence level. Both in enamel and dentin, among composite resin of $4^{\circ}C$, $17^{\circ}C$ $;48^{\circ}C$, and $56^{\circ}C$, the pre-heated composite resin up to $56^{\circ}C$ revealed the highest shear bond strength, and pre-heated composite resin to the higher temperature revealed higher shear bond strength. Microhardness value was also higher with composite resin of higher temperature. Degree of conversion was also higher with composite resin of the higher temperature. In this study, it seems that pre-heating composite resin up to the higher temperature may show higher shear bond strength, higher microhardness value, and higher degree of conversion. Therefore, when using composite resin in the clinic, preheating the composite resin could be recommended to have enhanced physical properties of it.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.14 no.9
• /
• pp.749-755
• /
• 2002

In order to develop a multi-type heat pump system with two indoor units of non-uniform capacities, the optimum refrigerant circuit was developed using capillary tubes. The refrigerant circuit was composed of four main parts, a heating circuit, a cooling circuit, a by-pass circuit and a balance circuit. The system characteristics of multi-type heat pump was investigated through the rating test and the reliability test, using the multi-type psy-chrometric calorimeter. The results of the rating test showed that the capacity of the multi-type heat pump was about 93% of the design value. In particular, the capacity of cooling single mode was about 13% higher than the design value, and the capacity of heating multi mode was about 5% higher than the design value. The reliability of the multi-type heat pump was verified by various reliability tests (overload, extension tube, freeze up, under/over charging, sweat, flood back). The optimal amount of refrigerant charge and compressor capacity were determined from the present work.

• Journal of the Korean Wood Science and Technology
• /
• v.38 no.1
• /
• pp.36-42
• /
• 2010

This study has been carried out to investigate the characteristics of pellets manufactured from sawdust, and a mixture of liquid wood-tar and sawdust. Pellets were prepared at room temperature under 2000 kgf/$cm^2$ using an universal testing machine. The pellets prepared from Q. variabilis wood had slightly higher density than those prepared from P. densiflora wood. The amount of fine particles from Q. variabilis wood pellets was smaller than those from P. densiflora wood. The pellets from P. densiflora wood had higher heating values than those from Q. variabilis wood. The wood pellets manufactured with wood tar showed higher moisture content, density and heating value, but lower fine particles. From the experimental results, it is suggested that wood tar can be used to obtain the higher quality wood pellets.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.4
• /
• pp.297-306
• /
• 1994

This experiment was carried out to investigate the healing loss and the heavy metal residues such as copper, zinc, manganese, cadmium and lead In porcine visceras by inductively coupled argon plasma spectrometer(ICP), and to probe changes when porcine visceras were boiling In water treatment(BWT), heating in autoclave treatment (HAT) and heating In oil treatment (HOT) . The range of heating loss on porcine viscera were BWT(23.11∼34.53%) , HAT(18.48∼28.00%) and HOT(14.20∼25.22%)and the heart tissue were higher and liver were lower than those of the other tissues. The total value of heavy metal residues in large intestine, small intestine, heart, kidney, liver and stomach tissue were 11.298${\pm}$5.302 ppm, 27.825${\pm}$8. 177 ppm, 16.756${\pm}$6.334 ppm 21.107${\pm}$6.057 ppm, 25.369 ${\pm}$ 10.164 ppm and 12.611 ${\pm}$5.513 ppm, respectively. Heavy metal residues in porcine visceras tended to decrease according to heating methods and the variety viscera, and the change of total heavy metal residues on BWT, HAT and HOT were 4.16∼32.57%, 12.01∼28.09% and 9.60∼25.76%, respectively. The decrease of lead element of mean value were 21.76% and copper, zinc, manganese and cadmium element were 18.00∼ 18.16%. The change of heavy metal residues were not significant in the porcine visceras(P>0.05), and the these were significantly correlated among the three heating method(P < 0.05).

• Journal of Food Hygiene and Safety
• /
• v.24 no.3
• /
• pp.204-210
• /
• 2009

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{\circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{\sim}4.30\;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.