• 한국세라믹학회지
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• 제42권10호
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• pp.691-697
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• 2005

Porous ceramics which have closes pore were fabricated by heat treatment at 100$\∼$ 600$^{\circ}C$ for 30 min using dried water glasses with 25, 35, and 45 wt$\%$ water contents. Size and distribution of the closed pore were varied depending on the water contents and heat treatment temperature. The expansion procedure could be distinguished by two stages. The frist stage occurred around loo$\%$ due to the evaporation of water and the second stage occurred at 200$\∼$400$^{\circ}C$ due to the decomposition of Si-OH compounds. The specimen was not expanded successfully because of the softening of the dried water glass at 500$\∼$600$^{\circ}C$.

• 한국화재소방학회논문지
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• 제22권5호
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• pp.83-89
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• 2008

ISO 7203-2의 고팽창포 표준 발포기를 이용하여 포수용액을 5기압에서 6리터로 방사하면서 풍량, 스크린 매쉬, 포수용액의 농도 및 소금물의 농도 등 외적 요인에 의한 발포 특성을 살펴보았다. 연구결과 풍량이 증가할수록 발포배율이 증가하는 경향을 보였으며 표준발포용 스크린이 평직 철망에 비해 발포배율이 높았다. 포수용액의 농도 증가에 따라 발포 배율과 환원시간이 긴 안정성이 좋은 포를 발생하였으며 소금물의 농도가 증가하는 경우는 발포 배율과 환원시간 모두 감소하는 경향을 나타내었다.

• 한국철도학회:학술대회논문집
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• 한국철도학회 1998년도 추계학술대회 논문집
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• pp.24-29
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• 1998

To absorb the deformation of ,external live load, thermal gradient, shrinkage and creep in bridge structures and general structures, expansion joint has to be established. Especially expansion joint for high-speed railway bridge has to accomodate the static and dynamic forces and it not only has the durability of itself but also maintain the durability of structure by preventing the leakage of water. The actual used product of expansion joint for high-speed railway bridge is only ones made in France, Germany and Japan. In this study, the development process and test results of developed expansion joint are introduced which has the functional operation and durability enough to apply to high-speed railway bridges, roadway bridges and general structures. The tests consist of fatigue-durability test of 3 million times by high-speed rail load, leakage test and jack-up test for verifying the possibility of exchanging it. The performance of developed expansion joint satisfy the specification of Korea High Speed Rail Construction Authority.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2005년도 학술발표회(1)
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• pp.428-429
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• 2005

• 한국수자원학회논문집
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• 제42권12호
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• pp.1125-1133
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• 2009

파랑의 문제에서 진행파 성분 이외에 Laplace 방정식의 또 다른 해인 소멸파 성분은 주로 수심이 급하게 변화할 때 파랑의 변형에 영향을 미친다. 본 연구에서는 고유함수전개법을 사용하여 3차원 함몰 지형에서 파랑의 변형에 대한 소멸파 성분의 영향을 검토하였다. 먼저, 구간의 수와 소멸파 성분의 수에 변화를 주면서 수렴성 검사를 하였으며 다음으로 소멸파 성분을 고려하면서 3차원 함몰지형에서의 파랑변형을 연구하였다.

• 한국음향학회지
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• 제21권8호
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• pp.679-685
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• 2002

천해에서의 저주파 단상태 잔향음 모델 (L-HYREV: Low-frequency Hanyang univ. Reverberation model)을 개발하였다. 음선이론 (ray-theory)에 기초한 전파모델은 해저 내로 투과되는 음파에 대한 효과를 적절하게 고려할 수 없으므로, 해저 내 상호작용을 계산할 수 있는 전파모델이 필요하다. 따라서 본 논문에서는 RAM(Range dependent Acoustic Model)을 이용해서 전달손실을 계산 후, 다중경로 확장모델 (multi-path expansion model)을 이용해서 산출한 전달손실을 보정하였다. 모델의 검증을 위하여 GSM (generic sonar model) 잔향음 모의 신호 및 실측 잔향음 신호와 비교하였으며, 비교 결과 GSM보다 L-HYREV 모델이 저주파 잔향음 예측에 적합함을 확인할 수 있다.

• 한국수산과학회지
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• 제47권4호
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• pp.419-423
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• 2014

We consider changes in the fishing ground of the small yellow croaker Larimichthys polyactis and discuss their utility in predicting fishing conditions for this species. The fishing ground, which having been formed around Jeju Island since the 1970s, is dominated by the Yellow Sea Bottom Cold Water (YSBCW), and variation in its southward expansion from the Yellow Sea is the single most key environmental factor affecting the L. polyactis catch. When the YSBCW showed strong expansion and the fishing ground shifted to the west and southwest of Jeju Island, as occurred in the late 1980s, late 1990s, and early 2000s, the L. polyactis catch was low; conversely, when expansion was weak, as in the early 1990s and late 2000s, the L. polyactis catch was high. This relationship was statistically significant and should be useful in predicting fishing conditions for L. polyactis.

• 한국수자원학회논문집
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• 제40권11호
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• pp.899-908
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• 2007

본 연구에서는 고유함수 전개법을 이용하여 다양한 형태의 함몰지형 위를 통과하는 파랑의 반사율을 계산하였다. 기울기와 곡률이 변하는 지역에 고유함수 전개법을 적용하여 해석 시 필요한 적절한 구간의 수와 소멸파 성분의 개수를 제안하였다. 천해역 및 중간수심영역을 만족하는 조건에서 다양한 형태의 함몰지형에 대해 반사율을 계산하여 최적의 효율을 가지는 단면의 형상을 제시하였으며 최적 단면을 2열 및 3열로 배열하여 배열 간격에 따른 반사율을 계산하였다.

• 상하수도학회지
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• 제29권4호
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• pp.511-517
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• 2015

Korea's modern waterworks began with construction of DDukdo water treatment plant in 1908 and has been growing rapidly along with the country's economic development. As a result, water supply rates have reached 98.5% based on 2013. Despite multilateral efforts for high-quality water supply, such as introduction of advanced water treatment process, expansion of waterworks infrastructure and so on, distrust for drinking tap water has been continuing and domestic consumption rate of tap water is in around 5% level and extremely poor comparing to advanced countries such as the United States(56%), Japan(52%), etc. Recently, the water management has been facing the new phase due to water environmental degradation caused by climate change, aging facilities, etc. Therefore, K-water has converted water management paradigm from the "clean and safe water" to the "healthy water" and been pushing the Smart Water City(SWC) Pilot Project in order to develop and spread new water supply models for consumers to believe and drink tap water through systematic water quality and quantity management combining ICT in the whole water supply process. The SWC pilot projects in Pa-ju city and Go-ryeong county were an opportunity to check the likelihood of the "smart water management" as the answer to future water management. It is needed to examine the necessity of smart water management introduction and nationwide SWC expansion in order to improve water welfare for people and resolve domestic & foreign water problems.

• 한국작물학회지
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• 제44권3호
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.