• Title/Summary/Keyword: Ice management

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A poroelastic model for ultrasonic wave attenuation in partially frozen brines (부분 동결된 소금물에서의 초음파감쇠에 대한 다공성탄성 모델)

  • Matsushima, Jun;Nibe, Takao;Suzuki, Makoto;Kato, Yoshibumi;Rokugawa, Shuichi
    • Geophysics and Geophysical Exploration
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    • v.14 no.1
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    • pp.105-115
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    • 2011
  • Although there are many possible mechanisms for the intrinsic seismic attenuation in composite materials that include fluids, relative motion between solids and fluids during seismic wave propagation is one of the most important attenuation mechanisms. In our previous study, we conducted ultrasonic wave transmission measurements on an ice-brine coexisting system to examine the influence on ultrasonic waves of the unfrozen brine in the pore microstructure of ice. In order to elucidate the physical mechanism responsible for ultrasonic wave attenuation in the frequency range of 350.600 kHz, measured at different temperatures in partially frozen brines, we employed a poroelastic model based on the Biot theory to describe the propagation of ultrasonic waves through partially frozen brines. By assuming that the solid phase is ice and the liquid phase is the unfrozen brine, fluid properties measured by a pulsed nuclear magnetic resonance technique were used to calculate porosities at different temperatures. The computed intrinsic attenuation at 500 kHz cannot completely predict the measured attenuation results from the experimental study in an ice-brine coexisting system, which suggests that other attenuation mechanisms such as the squirt-flow mechanism and wave scattering effect should be taken into account.

선박조종시뮬레이터를 이용한 해적 대응훈련에 대하여

  • Lee, Dong-Seop
    • Proceedings of the Korean Institute of Navigation and Port Research Conference
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    • 2013.10a
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    • pp.105-106
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    • 2013
  • 2011년 1월 21일 새벽 대한민국 해군 청해부두는 "아던만의 여명"이라는 작전명으로 소말리아 해적에 납치되었던 M/T "삼호주얼리"호를 구출하였으며, 이 작전결과 피납선박 및 선원 21명을 구조하였으며 작전 중 선장이 부상을 입었으며 해적 8명을 사살하고 5명을 생포하는 전과를 올렸다. 한국해양수산연수원은 2011년도 도입한 Full-mission Shiphandling Simulaor(다기능 선박조종시뮬레이터)를 설치하면서 항행, 조종훈련 및 비상, 선교조직훈련 뿐 만 아니라 Offshore훈련과 Dynamic Positioning System Operator훈련, Ice Navigation훈련, 테러방지 훈련(Anti-Terror Training) 및 해적대항 훈련(Anti-Piracy Training) 등 Crisis Management훈련을 할 수 있는 기능을 추가하였으며, 특히, 테러방지 훈련(Anti-Terror Training) 및 해적대항 훈련(Anti-Piracy Training)에 대한 훈련과정을 소개하고자 한다.

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Optimum Design of the Heating Equipment by Influence of Wind Speed at Cryogenic Temperature (극저온에서 풍속의 영향에 따른 발열기자재의 최적설계)

  • Cho, Hyun Jun;Yun, Won Young
    • Journal of Korean Society for Quality Management
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    • v.48 no.3
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    • pp.463-479
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    • 2020
  • Purpose: The purpose of this study is to evaluate the performance of heating equipments by implementing the extreme environment in which ships navigating the ice zone are exposed and to study and apply the experimental method to infer the optimized design for each factors. Methods: It is required to verify by analysis and experiment how the environment with low temperature and wind speed implemented through the test facility affects the heating walk-way and The optimum design of the heating walk-way in that extreme environment is derived using the Taguchi technique. Results: The results of this study are as follows; It was found the effect on the condition of each factor and derive optimized conditions that satisfy the performance condition of the heating walk-way in extreme use environment. Conclusion: Ships operating in Polar waters require reliable and durable facilities for all environments during sailing.

A Study on the Preference for Calcium Source Foods, Recognition and Calcium Intake of a Middle-Aged People (50대 중년 남녀의 칼슘 섭취실태, 인식 및 기호도 조사 연구)

  • Han, Jae-Sook;Lee, Yeon-Jung;Choi, Young-Hee
    • Korean journal of food and cookery science
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    • v.14 no.1
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    • pp.33-43
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    • 1998
  • This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

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Quality Characteristics of Sausage with Added Pine Needle Powder (솔잎분말을 첨가한 소시지의 품질특성)

  • Kwon, Soon-Yong;Shin, Myung-Eun;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.3
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    • pp.357-364
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    • 2012
  • Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

Parametric investigation of a hybrid vehicle's achievable fuel economy with optimization based energy management strategy

  • Amini, Ali;Baslamisli, S. Caglar;Ince, Bayramcan;Koprubasi, Kerem;Solmaz, Selim
    • Advances in Automotive Engineering
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    • v.1 no.1
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    • pp.105-121
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    • 2018
  • The hybrid electric powertrain is a robust solution that allows for major improvements in both fuel economy and emission reduction. In the present study, a through-the-road hybrid vehicle model with an electric motor driving the rear axle and an Internal Combustion Engine (ICE) driving the front axle has been constructed. We then present a systematic method for the determination of a real time applicable optimal Energy Management Strategy (EMS) for a hybrid road vehicle. More precisely, we compare the performance of rule-based EMS strategies to an optimization-based strategy, namely ECMS (Equivalent Consumption Minimization Strategy). The comparison is conducted in parallel with a parameterization of the size of the internal combustion engine and the implementation of a Continuously Variable Transmission (CVT) that allows following the line of best fuel economy. For the FTP-75 driving cycle, the constrained engine On-off control algorithm is shown to offer a 28% improvement potential of fuel consumption compared to the conventional internal combustion engine while the ECMS strategy achieves an improved potential of nearly 33%.

A Comparative Study on Dietary Habits of Children in Elementary School by School Lunch Program (급식교와 비급식교 아동의 식생활습관에 관한 비교 연구)

  • Bak, Gyeung-Bok;Kim, Jeong-Sook;Han, Jae-Sook;Huh, Sung-Mee;Suh, Bong-Soon
    • Journal of the Korean Society of Food Culture
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    • v.11 no.1
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    • pp.23-35
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    • 1996
  • The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

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A Study on Sports Injuries in Korean National Sitting Volleyball Players (국가대표 좌식배구 선수들의 운동상해 조사연구)

  • Chang-Ryeol Lee
    • Journal of the Korean Society of Physical Medicine
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    • v.19 no.2
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    • pp.107-122
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    • 2024
  • PURPOSE: This study examined sports injuries among national sitting volleyball players and to provide baseline data for the development of programs to prevent injuries and enhance performance. METHODS: The study surveyed 21 national team athletes (12 males and nine females) participating in the 4th Hangzhou Asian Para Games. The questionnaire consisted of 17 items, including general information, type of disability, sites and types of sports injuries and their causes, the current state of sports injuries and the treatment and management of injuries. RESULTS: The survey results suggested that the most common injury sites were the finger, shoulder, and waist. The most frequent types of injuries were sprain, muscle cramp, and LBP. The causes were insufficient warm-up, playing unhealed and carelessness. Injuries were most prevalent during morning training and in the winter. Most injuries occurred in practice, and the actions most likely to cause injuries were blocking, spike and sitting movements. Ice and spray were the most common treatments, usually administered by the athletes themselves. Physical therapy was the most common post-injury management, and the most common sequelae involved continuing to use despite pain. CONCLUSION: Based on these results, systematic and individualized training and therapeutic support tailored to the characteristics of sitting volleyball and the types of disabilities are necessary to prevent and manage sports injuries among national players. Continuous injury management by medical staff, particularly physical therapists, is essential to maintain the health of disabled athletes.

The Status and the Actual Sanitation Management Conditions of Food Services within the Metropolitan Area (수도권 일부지역 외식업체의 위생 관리 현황 및 실태조사)

  • Woo, In-Ae;Hwang, Yoon-Kyung;Lee, Yoon-Shin
    • The Korean Journal of Food And Nutrition
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    • v.21 no.3
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    • pp.355-365
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    • 2008
  • The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

A Development of The Road Surface Decision Algorithm Using SVM(Support Vector Machine) Clustering Methods (SVM(Support Vector Machine) 기법을 활용한 노면상태 판별 알고리즘 개발)

  • Kim, Jong Hoon;Won, Jae Moo
    • The Journal of The Korea Institute of Intelligent Transport Systems
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    • v.12 no.5
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    • pp.1-12
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    • 2013
  • Road's accidents caused by Ice, snow, Wet of roads surface conditions and weather conditions situations that are constantly occurring. That is, driver's negligence and safe driving ability of individuals due to lack of awareness, and Road management main agent(the government and the public, etc.) due to road conditions, if there is insufficient information. So Related research needs is a trend that is required. In this study, gather Camera(Stereo camera)'s image data, and analysis polarization coefficients and wavelet transform. And unlike traditional single-dimensional classification algorithms as multi-dimensional analysis by using SVM classification techniques, develop an algorithm to determine road conditions. Four on the road conditions (dry, wet, snow, ice) recognition success rate for the detection and analysis of experiments.