• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1747-1753
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• 2010

In this study, a comparative study was performed to predict the vapor-liquid equilibria with maximum azeotropic pressure for ethanol-benzene binary system between an equation of state model and a liquid activity coefficient model. Peng-Robinson equation of state model with a Panatiotopoulos mixing rules (PRP) was used and NRTL liquid activity coefficient model proposed by Renon was selected. The PRP model, even though it has only two binary adjustable parameters, was not inferior to the NRTL model to predict vapor-liquid equilibria for low pressure region of ethanol-benzene system and showed a better prediction capability for high pressure region of ethanol-benzene system than the NRTL model with three binary interaction parameters.

• Journal of Industrial Technology
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• v.10
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• pp.9-13
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• 1990

The approximation of the radial distribution functions(RDF) of mixture plays an important role in deriving the mixing rules for the corresponding states principle(CSP). The mean density approximation(MDA), one of the most successful approximations, fails to predict the radial distribution functions when the size ratio in terms of the Lennard-Jones size parameters is greater than 1.5. To get a better prediction of important structural integrals over the radial distribution functions that arise in the asymmetrical attraction contribution of the perturbaton theory, the new type of mean density approximation(NTMDA) is proposed. With this NTMDA, quite reliable results for those integrals for systems with comparatively large ratio of the size parameters are obtained.

• Journal of the Korean Society of Costume
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• v.57 no.5 s.114
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• pp.45-57
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• 2007

This study is on the aesthetic characteristics of Balenciaga design succeeded to by Nicolas Ghesquiere, and tried to understand his pursuing brand's new design concept and aesthetics. The three key characteristics of Balenciaga designed by Nicolas Ghesquiere are Retrospecitvness, Eclecticism, Deconstruciton. First, Balenciaga looks retrospective sense through reinterpreting tradition. Nicolas created a new sense of expression by mixing his proper instinct with Balenciaga's original properties, historical components of the past western dress, and various design elements of assistants who used to work in Balenciaga. Second, Balenciaga expresses uncertain meaning by compromising between contrast and synthesis among the past and the future, the males and the females, simple and ornament, or different styles. Third, Nicolas's experimental and outsider-oriented view of Deconstruction through reorienting of thought is considered a try for a new formative concept as a designer who is not limited by general rules.

• Language and Information
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• v.7 no.2
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• pp.117-137
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• 2003

This paper attempts to provide an alternative analysis involving categorical issues related to English gerunds. Especially, this paper rejects Maulof's approach that creates a new syntactic category gerund by mixing nominal and verbal categories. This paper identifies two syntactic structures in English gerunds: nominal gerunds and verbal gerunds. This distinction is based on syntactic and semantic characteristics of each type and is intended to account for the external distribution and endocentricity of the construction. Treating verbal gerunds syntactically as verbal categories, this paper proposes that English verbal gerunds act like other verbal categories such as infinitives whereas nominal gerunds behaves much like derived nominals. This paper proposes a few lexical rules that can take care of the two types of gerunds. The proposal can be extended to prepositional complements as well as sentential subject positions. This proposal not only resolves the issues involving distributional properties of the gerund construction but also captures syntactic parallelism observable between gerunds and other verbal constructions in English.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 1997.11a
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• pp.534-541
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• 1997

Isothermal solubilities of nitrogen in clean fire extinguishing agents, such as bromotrifluoromethane (Halon-1301), bromochlorodifluoromethane (Halon-121 t), 1,1,1,2,3,3,3- heptafluoropropane (HFC-227ea), and trifluoroiodomethane (FIC-13I1) were measured in a circulation-type equilibrium apparatus. The temperature range was (293.2 to 313.2) K and the pressure range was (30 to 100) bar. The experimental data were well correlated with the Peng- Robinson equation of state using the Wong and Sandier mixing rules, and the relevant parameters are presented.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of Mechanical Science and Technology
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• v.17 no.6
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• pp.935-944
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• 2003

Forced convective boiling heat transfer coefficients were predicted for an annular flow inside a horizontal tube for pure refrigerants and nonazeotropic binary refrigerant mixtures. The heat transfer coefficients were calculated based on the turbulent temperature profile in liquid film and vapor core considering the composition difference in vapor and liquid phases, and the nonlinearity in mixing rules for the calculation of mixture properties. The heat transfer coefficients of pure refrigerants were estimated within a standard deviation of 14% compared with available experimental data. For nonazeotropic binary refrigerant mixtures, prediction of the heat transfer coefficients was made with a standard deviation of 18%. The heat transfer coefficients of refrigerant mixtures were lower than linearly interpolated values calculated from the heat transfer coefficients of pure refrigerants. This degradation was represented by several factors such as the difference between the liquid and the overall compositions, the conductivity ratio and the viscosity ratio of both components in refrigerant mixtures. The temperature change due to the concentration gradient was a major factor for the heat transfer degradation and the mass flux itself at the interface had a minor effect.

• Journal of the Korean Ceramic Society
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• v.53 no.1
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• pp.43-49
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• 2016

This analyzed a Young's modulus (E), a thermal expansion coefficient (TEC, ${\beta}$) and a thermal conductivity (${\kappa}$) of the material with simple cubic particulate inclusion using two model structures: a parallel structure and a series structure of laminated layers. The derived ${\beta}$ equations were applied to calculate the ${\beta}$ value of the W-MgO system. The accuracy was higher for the series model structure than for the parallel model structure. Young's moduli ($E_c$) of sintered porous alumina compacts were theoretically related to the development of neck growth of grain boundary between sintered two particles and expressed as a function of porosity. The series structure model with cubic pores explained well the increased tendency of $E_c$ with neck growth rather than the parallel structure model. The thermal conductivity of the three phase system of alumina-mullite-pore was calculated by a theoretical equation developed in this research group, and compared with the experimental results. The pores in the sintered composite were treated as one phase. The measured thermal conductivity of the composite with 0.5-25% porosity (open and closed pores) was in accordance with the theoretical prediction based on the parallel structure model.

• Journal of Institute of Control, Robotics and Systems
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• v.8 no.7
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• pp.589-598
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• 2002

The color measuring/matching expert system is implemented with a new color measuring method that combines intelligent algorithms with image processing techniques. Color measuring part of the proposed system preprocesses the scanned original color input images to eliminate their distorted components by means of the image histogram technique of image pixels, and then extracts RGB(Red, Green, Blue)data among color information from preprocessed color input images. If the extracted RGB color data does not exist on the matching recipe databases, we can measure the colors for the user who want to implement the model that can search the rules for the color mixing information, using the intelligent modeling techniques such as fuzzy inference system and adaptive neuro-fuzzy inference system. Color matching part can easily choose images close to the original color for the user by comparing information of preprocessed color real input images with data-based measuring recipe information of the expert, from the viewpoint of the delta Eformula used in practical process.

• Korean Chemical Engineering Research
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• v.56 no.5
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• pp.663-678
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• 2018

Refractive index and speeds of sound for the binary mixture of isomer of butanol (1) + cyclohexane, benzene and toluene (2) were measured at 308.15 K. The measured data were used to calculate deviation in refractive index ${\Delta}n$, ultrasonic speed ${\Delta}u$, isentropic compressibility $K_s^E$, available volume $V_a$, excess intermolecular free length $L_f$ and molecular association $M_A$. All the derived properties were correlated with polynomial equation. Ultrasonic speed data were predicted using various empirical correlations like Nomoto, van Dael, impedance dependence and theoretically with Schaaff's collision factor theory (CFT). Jacobson free length theory (FLT) was used to calculate $L_f$. The measured refractive index was also correlated with various mixing rules. The deviation in refractive index Δn and ultrasonic speed ${\Delta}u$ was used to determine the intermolecular interactions.