• Korean Journal of Optics and Photonics
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• v.23 no.6
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• pp.274-280
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• 2012

A normal incidence ellipsometer is fabricated to measure the optical anisotropy of a small spot whose diameter is less than $8.0{\mu}m$, by adding a beam splitter and a prism to the conventional rotating analyzer type ellipsometer. The polarizing actions of the added optical components are calibrated to improve the accuracy of the anisotropy measurement. The standard deviation of the optical anisotropy factor decreased to 0.00083, and the variation of the optical anisotropy factor of rutile versus sample azimuth angle variation also decreased to 0.015, after adoption of a non-polarizing beam splitter and a quarter wavelength phase retarder, followed by removal of the optical fiber and a careful choice of measurement wavelength.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.12
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• pp.953-963
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• 2015

There is an increasing need to understand the thermal-hydraulic phenomena, including the critical heat flux (CHF), in narrow rectangular channels and consider these in system design. The CHF mechanism under a saturated flow boiling condition involves the depletion of the liquid film of an annular flow. To predict this type of CHF, the previous representative liquid film dryout models (LFD models) were studied, and their shortcomings were reviewed, including the assumption that void fraction or quality is constant at the boundary condition for the onset of annular flow (OAF). A new LFD model was proposed based on the recent constitutive correlations for the droplet deposition rate and entrainment rate. In addition, this LFD model was applied to predict the CHF in vertical narrow rectangular channels that were uniformly heated. The predicted CHF showed good agreement with 284 pieces of experimental data, with a mean absolute error of 18. 1 % and root mean square error of 22.9 %.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.1
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• pp.19-24
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• 2004

Germination and emergence habits of Chinese milk vetch (CMV) were examined to obtain the basic information for the effect of environmental conditions and cultural practices on the seedling density. Seed germination tests with different water potentials, temperatures, and soil and water depths showed the environmental effects on the characters related to seed germination in CMV. Imbibition under different temperatures reflects that initial velocity was rapid at higher temperature, however, the times to full imbibition were not different between 15 and $25^{\circ}$. The optimal germination temperature for CMV germination was ranged from 15 to 20 and the germination was highly affected by water potential of media at relatively high temperature above $20^{\circ}$. When the seeds were sown in flooded condition the germination was not proportionally affected by water depth. In addition, there was no correlation between water depth and oxygen concentration. The germination of seeds flooded by 2cm water depth were poorly germinated compared to other depths. Results indicated that the germination of submerged seeds was more highly influenced by flooding depth than the temperature, it was also affected more strongly at 10 than $20^{\circ}$. Emergence of CMV depending on the thickness of covered soil was poor when the soil layer was greater than 5cm. In the experiment with seeds collected between 22 days after flowering (OAF) and 52 DAF, the highest germination ability of CMV seeds was observed at 39 DAF and germinability was decreased subsequently as seeds became mature. The lower germinability may be due to the enhanced seed dormancy.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.