• Journal of Korean Ophthalmic Optics Society
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• v.13 no.1
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• pp.5-13
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• 2008

Purpose: This review article was written to investigate what kind of forces are acting on the contact lens fitted on the cornea and its subsequent motion. Methods: A capillary action-induced force develops in the tear layer between the lens and cornea, which leads to the restoring force due to difference in layer thickness according to lens rotation. The characteristics of the lens movement can be determined by the various factors such as friction between eyelid and lens, acceleration force based on blinking and the restoring force incorporated with the viscous damping force. A mathematical model which consists of the differential equations and their numerical solution was proposed to analyze the damped motion of lenses. The model predicts the time dependence of lenses during and after the blink varying the BC, blink period and eyelid pressure. Results: It was found that both the blink period and lid pressure increases the movement increases because of the enhanced lid friction. As the BC increases the viscous damping reduces due to the lacrimal layer's increase which resulted in the enhanced lens motion. After blink the lens illustrates the damped oscillation because of the restoring force by the increased lacrimal layer thickness and reduced viscous resistance. The time for the lens to return to the equilibrium shortens as the BC increase because of the resistance reduction. Conclusions: The movement of the contact lens is governed by the characteristics of the lacrimal layer between the lens and cornea as well as the lid blink.

• Korean Chemical Engineering Research
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• v.47 no.6
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• pp.720-726
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• 2009

Hydrodynamic similarity was investigated in pressurized three-phase slurry bubble columns by selecting the bubble holdup and pressure drop as objective functions, for the effective design and scale-up of it. In addition, effects of operating variables on the bubble holdup with variation of column diameter were also analyzed. Gas velocity($U_G$), viscosity(${\mu}_{SL,eff}$) and surface tension(${\rho}_{SL}$) of slurry phase, density difference between the slurry and gas phases(${\rho}_{SL}-{\rho}_G$) depending on the operating pressure, pressure drop per unit length(${\Delta}P/L$), column diameter(D) and gravitational acceleration(g) were chosen as governing parameters in determining the bubble holdup and pressure drop in the column. From the dimensional analysis, four kinds of dimensionless groups were derived from the 7 parameters and 4 fundamental dimensions. Effects of dimensionless groups such as Reynolds, Froude and Weber numbers on the bubble holdup in the column were discussed. The pressure drop and bubble holdup could be predicted from the correlation of dimensionless groups effectively, which could be used as useful information for the design and scale-up of pressurized slurry bubble columns.

• Korea-Australia Rheology Journal
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• v.21 no.1
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• pp.59-69
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• 2009

The prediction of pressure drop for a droplet flow in a confined micro channel is presented using FE-FTM (Finite Element - Front Tracking Method). A single droplet is passing through 5:1:5 contraction - straight narrow channel - expansion flow domain. The pressure drop is investigated especially when the droplet flows in the straight narrow channel. We explore the effects of droplet size, capillary number (Ca), viscosity ratio ($\chi$) between droplet and medium, and fluid elasticity represented by the Oldroyd-B constitutive model on the excess pressure drop (${\Delta}p^+$) against single phase flow. The tightly fitted droplets in the narrow channel are mainly considered in the range of $0.001{\leq}Ca{\leq}1$ and $0.01{\leq}{\chi}{\leq}100$. In Newtonian droplet/Newtonian medium, two characteristic features are observed. First, an approximate relation ${\Delta}p^+{\sim}{\chi}$ observed for ${\chi}{\geq}1$. The excess pressure drop necessary for droplet flow is roughly proportional to $\chi$. Second, ${\Delta}p^+$ seems inversely proportional to Ca, which is represented as ${\Delta}p^+{\sim}Ca^m$ with negative m irrespective of $\chi$. In addition, we observe that the film thickness (${\delta}_f$) between droplet interface and channel wall decreases with decreasing Ca, showing ${\delta}_f{\sim}Ca^n$ Can with positive n independent of $\chi$. Consequently, the excess pressure drop (${\Delta}p^+$) is strongly dependent on the film thickness (${\delta}_f$). The droplets larger than the channel width show enhancement of ${\Delta}p^+$, whereas the smaller droplets show no significant change in ${\Delta}p^+$. Also, the droplet deformation in the narrow channel is affected by the flow history of the contraction flow at the entrance region, but rather surprisingly ${\Delta}p^+$ is not affected by this flow history. Instead, ${\Delta}p^+$ is more dependent on ${\delta}_f$ irrespective of the droplet shape. As for the effect of fluid elasticity, an increase in ${\delta}_f$ induced by the normal stress difference in viscoelastic medium results in a drastic reduction of ${\Delta}p^+$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1415-1422
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• 2014

Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at $95^{\circ}C$. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix$^{TM}$ 305) for 10 hr at $42^{\circ}C$ after addition of 0~10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and $^{\circ}Brix$ of yogurt decreased from 6.57~6.60 to 4.34~4.51 and from 8.10~8.90% to 4.60~5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22~0.23% to 1.01~1.10%, from $0mPa{\cdot}s$ to $202.55{\sim}290.50mPa{\cdot}s$, and from 6.40~6.80 log CFU/mL to 8.60~9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.

• Composites Research
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• v.30 no.3
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• pp.169-174
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• 2017

Demand of glass fiber reinforced composites (GFRC) increased with developing aircraft and defense industries using resin transfer molding (RTM) process to produce complex product. In this research, wetting, interfacial, and mechanical properties were evaluated with different Cross-linking Density by Molecular Weight of Hardener. Epoxy resin as matrices was used bisphenol-A type and amine-type hardeners with different molecular weight. Specimens were manufactured via RTM and wetting property of resin and glass fiber (GF) mat was evaluated to viscosity of epoxy and injection time of epoxy matrix. Mechanical property of GFRC was determined via flexural strength whereas interfacial properties were determined by interlaminar shear strength (ILSS) and interfacial shear strength (IFSS). The difference in mechanical property depends upon the fiber weight fraction (wt %) of GFRC by RTM as well as the different Molecular Weight of Hardener.

• Journal of Life Science
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• v.19 no.10
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• pp.1432-1437
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• 2009

The aim of this study is to investigate cane molasses pretreatments for the production of cellulose by Acetobacter sp. V6, which has excellent bacterial cellulose (BC) producing capacity in the shaking culture. Among pretreatments of cane molasses, 1% (w/v) tricalcium phosphate (TP) treatment was more efficient in BC production. The physico-chemical properties of BCs that were produced in static and shaking cultures were also investigated. Although BC had an emulsifying ability, its emulsion stability was low. Water holding capacity (WHC) of BC was high; the WHC of BC produced in static culture was 14 times higher than that of $\alpha$-cellulose. In addition, the viscosity of BC was higher than that of $\alpha$-cellulose. Composition analysis by FT-IR showed no difference in composition between BC and plant cellulose. In the crystallinity analysis by XRD, all BC samples showed crystallinity. All BC samples showed reticulated structures consisting of ultrafine cellulose fibriles. Microfibriles of cellulose from static culture were especially more compact than those of cellulose from shaking culture.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.246-253
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• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.37-42
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• 2016

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.99-103
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• 1994

The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

• Journal of the Korean Society of Marine Environment & Safety
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• v.11 no.2 s.23
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• pp.103-108
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• 2005

For the development of a disk type oil skimmer for a tank lorry, a basic study on comparison of oil recovery performance between disk materials of oil skimmer was conducted. The experiment results are summarized as follows: In all the disks, the volume of recovery of bunker-A oil was greater than diesel oil. In light oil, there was nearly no differences in the volume of oil recovery by disk material, but in the case of bunker A oil, recovery efficiency showed big differences depending on the disk materials. For diesel oil, the differences in the volume of oil recovery per unit of operation time from the initial time zone were hardly shown. However, the volume of recovery of bunker-A oil linearly increased from the initial operation time in all the disks and the increase showed a slew moving trend as time. went on; therefore, the volume of oil recovery per unit of operation time showed differences depending on time. This result shows that oil viscosity has an effect on the disk recovery efficiency. When comparing the mass of pure oil recovery and the volume of water recovery in the total mass of recovery by bunker-A oil, there was no difference in the volume of oil recovery between the window-aluminum material disk and the disks consisting of other materials, but the volume of water recovery of the former was relatively very small This shows the most ideal result in view of oil recovery efficiency that considers the volume of water recovery. In conclusion, it was found that aluminum is the most advantageous as the material for tank lorry oil skimmer disk.