• Korean Chemical Engineering Research
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• v.57 no.3
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• pp.313-320
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• 2019

Extraction/separation of cobalt by supported liquid membrane has been reviewed. The review discusses various directions associated with the supported liquid membrane process, such as the kind of supported liquid membrane, the principle of supported liquid membrane, transport mechanism involved, and the advantages and disadvantages of the supported liquid. Finally, extraction and separation of cobalt from other metals using extractant through supported liquid membrane have been reviewed. Separation of cobalt using various reagents and cobalt recovery from scrap using commercial extractant can be a potential perspective from the application of supported liquid membrane application.

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.921-923
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• 2002

Vertically Aligned (VA) technology is an advanced technology for TFT-LCDs, which is mainly used in larger size displays like monitors for desktop computers and even for TVs. We will review our recent developments of Liquid Crystal (LC) mixtures for VA display modes.

• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.19-28
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• 1998

For cultivation on sawdust-bed of oak-mushroom until present time, inoculation of spawn on sawdust bed has been performed by sawdust spawn. But, liquid spawn may have advantages for rapid mass production of spawn, and now, sawdust-cultivation by liquid spawn inoculation should be applied instead of sawdust spawn. Therefore, investigations were performed to evaluate the effect of sawdust-cultivation by liquid spawn inoculation. The results were as follows: 1. When 11 kinds of liquid media were applied, the oak-mushroom culture medium was the most excellent in growth. Most suitable temperature at PDA was $25^{\circ}C$, and $22.5\sim27.5^{\circ}C$ in range were optimal for liquid culture. In liquid culture, amount of mycelial growth increases rapidly up to 40 days of cultivation. Incubation at fermentor brought yield of 106mg dry mycelia per 40ml media after 17 days. 2. In 1l-spawn bottle, growth of mycelium by inoculation of 20ml-liquid spawns were faster than 6g-sawdust spawn in spread of mycelia. On 2kg-bag culture, inoculations of 10ml-, 20ml- and 30ml-liquid spawns were all slower than 20g-sawdust spawn in mycelial spread. So, amount increasement in ampunt of liquid spawn should be discussed. Yields of mushrooms until third sproutings of 2kg-bag culture were 580g in 30ml-liquid spawn inoculation, but 510g, 486g and 470g from 20g-sawdust spawn, 20ml-liquid spawn and 10ml-liquid spawn, respectively. Thus, 30ml-liquid spawn inoculation was highest in yield.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.2
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• pp.214-223
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• 2000

In this research, a study on the characteristics of the liquid sheet formed by two impinging jets is presented. Using the interference phenomena of light, the thickness of the liquid sheet, which seems to heavily affect the size of the droplets, is measured and compared with existing theoretical modelings. Thinner liquid sheet is produced with larger impinging angle, smaller orifice diameter, and higher azimuthal angle but the jet velocity doesn't affect the thickness. More viscous liquid produces thicker liquid sheet. The theoretical modelings predict the same trend as the experiments but the thickness values are overestimated at low azimuthal angles. This difference is gradually decreased as the azimuthal angle is increased: The breakup mechanism of the droplets from the liquid sheet is visualized by a high speed camera. The crest around the edge of the liquid sheet is protruded with the accumulation of liquid at the end of protuberance, which contracts into a spherical shape and then becomes detached when the stem breaks down, producing large droplets with a few small size of satellites.

• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.127-133
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• 2015

This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

• Proceedings of the KSME Conference
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• 2001.06e
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• pp.131-135
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• 2001

The atomization characteristics of an annular liquid (water) sheet of small radius with a core gas (air) flow were studied. Different sizes of annular gaps (0.2, 0.4 and 0.8 mm) were tested to find the effect of liquid sheet thickness on SMD. The inner diameter of the gas port for the core gas flow was 4 mm. Cross-section averaged SMD was measured for various liquid and gas velocities. Regions of the SMD decrease with the increase of the liquid velocity always existed regardless of the liquid sheet thickness. This attributes to the transition of the flow patterns of spray and also to the aerodynamic interaction between the atomizing gas and the ripples on the liquid sheet surface.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.159-162
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• 2006

We reviewed our recent advances in LC mixture development identifying the new classes of materials to yield LC mixtures with faster switching times and better reliability

• 한국정보디스플레이학회:학술대회논문집
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• 2003.07a
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• pp.1118-1120
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• 2003

For LCD-TVs with full capability to show moving pictures and LCD monitors for multi media use, it is necessary that the switching times of Liquid Crystal (LC) mixtures are within one frame (16.7ms). In order to achieve faster switching times, new LC materials have been identified, mainly focusing on the further reduction of the rotational viscosity (${\gamma}1$).

• Journal of Mechanical Science and Technology
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• v.17 no.5
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• pp.726-739
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• 2003

A multi-dimensioanl model is being increasingly used to predict the thermo-flow field in the gas turbine combustor. This article addresses an integrated survey of modeling of the liquid spray formation and fuel distribution in gas turbine with high-shear nozzle/swirler assembly. The processes of concern include breakup of a liquid jet injected through a hole type orifice into air stream, spray-wall interaction and spray-film interaction, breakup of liquid sheet into ligaments and droplet,5, and secondary droplet breakup. Atomization of liquid through hole nozzle is described using a liquid blobs model and hybrid model of Kelvin-Helmholtz wave and Rayleigh-Taylor wave. The high-speed viscous liquid sheet atomization on the pre-filmer is modeled by a linear stability analysis. Spray-wall interaction model and liquid film model over the wall surface are also considered.

• Speech Sciences
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• v.8 no.2
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• pp.93-106
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• 2001

The pronunciation of English l and r was a consistent problem in learning English in Korea as well as Japan. This problem occurs from the fact that in Korea and Japan there is only one liquid sound. Substituting the Korean liquid for English l and r was a common error. The pronunciation of the dark l causes a further problem in pronouncing the English l sound. To see the relationship between the English l, r, and the Korean liquid sound, an electropalatographic (EPG) experiment was done. The findings were (1) there were no tongue contacts either on the alveolar ridge or on the palate during the articulation of the dark l. (2) The Korean liquid sound was different in the tongue contact points either from English l or r. The English clear l consistently touched the alveolar ridge in the forty tokens, but the Korean liquid sound in the intervocalic and word-final position touched mainly the alveopalatal area. The English r touched exclusively the velum area. The Korean intervocalic /l/ was similar to English flap in EPG and spectrographic data. There was evidence that the word-final Korean /l/ is a lateral.