• Proceedings of the KSMRM Conference
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• 2002.11a
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• pp.82-82
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• 2002

목적： Phase cycling과 fat suppression을 기존 STEAM 펄스시퀀스에 추가 및 최적화함으로써 3.0T 1H MRS 스펙트럼의 quality를 향상시키는 데 그 목적이 있다. 대상 및 방법： 가톨릭의대에 설치된 3.0T MRI를 이용하여 STEAM 펄스시퀀스를 최적화하였다. 우선 CHESS 펄스시퀀스를 이용하여 물 신호를 억제하고, 대사물질의 신호에 영향을 주는 fat 신호를 제거하도록 펄스시퀀스 최적화를 시험하였다. 또한 Phase cycling을 이용하여 Noise 신호를 제거하였다. 스펙트럼을 분석하기 위하여 본 사에서 개발한 MaqSpec 프로그램을 이용하였고, Post-processing을 한 후 펄스시퀀스 변경 전후의 MRS 스펙트럼을 비교하였다.

• Journal of Korea Game Society
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• v.18 no.6
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• pp.69-82
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• 2018

The need of high quality VR contents has been steadily raised in recent years. Therefore, this study investigated the user's interest factors of VR game which is receiving the most attention among VR contents. We used STEAM review data and applied Text mining and Network analysis to perform this research. As a result, it was possible to confirm 4 word clusters related VR game users. Each cluster is named by 'presence', 'first person view game', 'auditory factor' and 'interaction'. This study has its meaning. First, user related research would be very helpful to develop high quality VR game. Second, it confirms that review data of VR game users can be structured, analyzed and used.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Journal of the Korean Society of Visualization
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• v.14 no.2
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• pp.18-24
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• 2016

This paper presents an experimental investigation to visualize cross-sectional two-phase flow structure and identify liquid-gas interface for condensation of steam at a low mass flux in a slightly inclined tube using the axial-viewing technique, which permits to look directly into flow during condensation of steam. In this technique, two-phase flow is viewed along the axis of a pipe by locating a high-speed video camera in front of a viewer that is fitted at the outlet of the pipe. A short section of the pipe is illuminated and is recorded through the viewer, which is kept free of liquid by mildly introducing air. Experiments were conducted in a pipe of 19.05 mm in inner diameter at atmospheric pressure. Cross-sectional two-phase flow structure is obtained at a steam mass flux of $2.62kg/m^2s$ as a function of steam quality in the range from 0.5 to 0.9. The results show that stratified-wavy flow is a unique flow pattern observed in the scope of the present study. Condensate film thickness, stratification angle and void fraction were measured from the obtained flow structure images. Finally, heat transfer coefficient was calculated using the measurement data and discussed in comparison with existing correlations.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.354-357
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• 2005

When Ti-6Al-4V is used in long steam turbine blades, the main issues are how to improve the fatigue strength as a problem of internal quality and how to forge the thinnest possible blades as problem of dimensional precision. To assure an excellent fatigue strength, it is important to make the two phase fine and equiaxial structure by providing enough plastic deformation in the two phase$(\alpha\;phase/\beta\;phase)$ temperature region. Accordingly, it needs to predict that forging temperature, preform design and forging velocity in forging process. To achieve this end, the two steps forging process was suggested to forge the thin and twisted blades with a precision hammer considering die forces and metal flow. Two steps forging process consists of the flattening forging process and finishing forging process. Process in forging of a 1016mm long steam turbine blade is designed by the finite element method. This study attempts to derive systematic design procedures for process design in the forging. Forging parameters was analyzed in two-dimensional plane-strain simulation and two steps forging process carried out in three-dimensional simulation. Consequently, optimal forging process parameters of long steam turbine blades in Ti-6Al-4V with a high dimensional precision are selected in the hammer die forging.

• Journal of Power System Engineering
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• v.15 no.5
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• pp.22-29
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• 2011

In this study, the damage mechanism of large scale steam turbine due to water induction was analyzed and recovery characteristics were reviewed. A turbine consists of the rotating rotor and the stationary casing, and the clearance between them is very small for the efficiency enhancement. If water induction, while relatively cold steam or water is introduced into turbine, occurs, the considerable humping is caused at the casing near the initial water induction point and that induces the rubbing between rotor and casing. Finally, it leads to the catastrophic failure. Bowed rotor has the different characteristics in the recovery depending on damage degree. The elastic deformation due to light rubbing is recovered by turning the rotor with 3 rpm under normal operation condition, but most plastic deformation due to rubbing deforms the local microstructure and that results in permanent deformation which could not be recovered under normal operation condition. Bowed rotor has diverse characteristics depending on the recovery method, and the method is empirical and needs the cutting edge technology. Careful recovery treatment of the rotor will eliminate the risks and secure the high quality rotor similar to new rotor. If any critical error is made during the recovery, the rotor would not be recovered permanently and it should be scrapped.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.75-88
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• 2021

Along with the advent of the Fourth Industrial Revolution, fostering young talents with convergent mind is getting important. Moreover pre-service teachers' ability to design proper convergent classes can be a meaningful issue for high quality future education. This study proposes the role of professors' exquisite feedback is so significant for developing their competence in STEAM education, It analyzed how various theories regarding feedback support them to enhance convergent knowledge with e-learning. They participated in the 5 step group and individual activities for creating STEAM lesson plan and received suitable feedback. Lastly a survey was performed. The researchers did modeling how integrative feedback was applied to the procedure step by step according to the 'Ladder of Inference' theory. This strategic model contributed to elevating the participants' convergent knowledge, competence, achievement and satisfaction.

• Proceedings of the Korean Magnestics Society Conference
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• 2008.12a
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• pp.208.1-208.1
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• 2008

• Journal of Korean Society of Water Science and Technology
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• v.26 no.6
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• pp.99-107
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• 2018

This research has developed a high temperature steam cleaning technology using a ceramic membrane with durability against temperature and pressure conditions. In steam cleaning, steam of $120^{\circ}C$ is injected into the ceramic membrane to induce pyrolysis by the endothermic reaction to remove fouling from the membrane. The water quality of raw water was adjusted to turbidity 10, 25 NTU and DOC 2.5 mg/L, and the membrane was uniformly fouled by constant pressure operation at 100, 200, and 300 kPa. Physical backwashing was performed with water and air at a pressure of 500 kPa and steam at $120^{\circ}C$ was injected for 0 to 5 minutes. As the turbidity concentration and the operating pressure increased, the flux decreased by 0.7 to 14.4%. It is confirmed that 10.7 to 53.8% recovery is possible than physical cleaning at the injection of steam for 3 minutes, so it is considered that the steam cleaning of the ceramic membrane is effective. Compared with CEB after NaOCl (300 mg/L) filtration at 25 NTU and 300 kPa of turbidity, the steam cleaning result for 3 minutes was similar to 46.7% of CEB for 3 hours. It has been confirmed that steam cleaning is suitable for a ceramic membrane having excellent heat resistance against high temperature. It was considered to have better cleaning efficiency as compared with general physical backwashing.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).