• 한국환경과학회지
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• 제7권3호
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• pp.311-320
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• 1998

The volume transport and turnover time of the Deukryang Bay. located at the southern area of Korea, were calculated based on the current meter(RCM-7,ACM 16M) data observed at the three gateways of the tegrating observed data and then averaging on time. dangdo and Kogumdo. The total water volume transports through three entrances of the bay in May and October were $3.9{\times}10-2Sv, 3.4{\times}10^{-2}Sv(1Sv=10^6m^3s^{-1}$) and turnover time were 0.97day, 1.12day, respectively. Semidiurnal tides were predominant (70~85%). The water volume transports by residual currents were 2~4% of total water volume transports . The average fraction of fresh water calculated by tidal prism method using salinity difference between inflow current and outflow current through three entrances In Deukryang Bay was about 0.06% of total volume and the flushing time of fresh water was estimated as 0.97day.

• 대한가정학회지
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• 제25권2호
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• 상하수도학회지
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• 제28권5호
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• pp.509-516
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• 2014

This study describes a reasonable planning method for water meter replacement which can minimize the metering under-registration for an increasement of revenue water. The increment analysis of real water usage was used to establish a replacement plan. The meter replacement database collected from K City was used as the basis of this analysis. The database included 964 connections of domestic and non-domestic consumers that had their meter replaced by aging at 2011. The result showed that the corelation between unregistered water volume and water meter age was lower than commonly expected where the current criteria of replacement is only water meter age(8 years) excluding the meters older than 13 years. And in the analysis result of water usage for 8 years, the total amount and increment of water usage had a significant effect on unregistered water volume. However the relation was different tendency as a total volume and slope of increment. In case of total water volume was larger than 10,000, larger than 7,000 and increment of 0.0 ~ -0.3, larger than 6,000 and increment more than -0.3 were analysed to need a replacement because of metering under-registration.

• 한국초등과학교육학회지:초등과학교육
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• 제20권1호
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• pp.139-147
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• 2001

This paper is to study on the change of volume and temperature of the solution which mixed water with ethanol. And its main purpose is to examine closely how the volume changes, and to find the method to maximize the change of the volume. The summaries for results of the study are; First, we were known that water and ethanol are homogeneously mixed. But two solvents does not mix homogeneously by different specific gravity at early stages. Second, we could see that the volume changed large at homogeneous mixed water with ethanol by stirrer, the change of volume is the largest value when water mixed with ethanol in the ratio of one to one. Third, when water mixed with ethanol in the ratio of one to one, the change of temperature is very large by activated hydrogen bond. We conclude that it is the best result when ratio of water and ethanol is one to one and the solution is well mixed.

• 한국수자원학회논문집
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• 제43권6호
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• pp.583-595
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• 2010

가상수(假想水, Virtual Water)란 일정량의 농산물, 축산물, 공산품과 같은 생산품 혹은 서비스 제공에 필요한 물의양을 뜻하는 것으로 1990년대 초반 Tony Allan 교수가 처음 제시하였다. 본 연구는 Chapagain and Hoekstra (2004)이 제시한 농축산물 및 공산품의 단위 가상수량 산정방법을 분석 및 적용하여 1998년부터 2007년까지 우리나라의 가상수 수출입량을 산정하였다. 또한 가상수 수출입을 국가간 정량화하는 방법론으로 물발자국(Water Footprint) 이론을 이용하였다. 그리고 2006년 우리나라 농작물 생산량에 단위 가상수량을 적용하여 수자원장기종합계획(건설교통부, 2006)의 농업용수 수요량과 비교함으로써 단위 가상수 사용의 적절성을 검토하였다. 연구결과 현재 우리나라는 연평균 320억 $m^3$의 가상수를 농축산물 및 공산품의 무역을 통하여 순수입하고 있으며 그 양은 지속적으로 증가추세를 보이고 있다. 생산되는 농작물의 가상수량과 농업용수 수요량의 차이는 약 6억 $m^3$으로서 전체 수요량이 약 160억 $m^3$인 점을 감안한다면 상대적으로 근소한 차이로서 본 연구에서 적용한 단위 가상수량 산정방법이 타당함을 입증하였다.

• Ocean and Polar Research
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• 제30권2호
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• pp.193-205
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• 2008

A model of the current and seasonal volume transport in the East China Sea was used to investigate the origin of the Tsushima Warm Current (TSWC). The modeled volume transport field suggested that the current field west of Kyushu ($30^{\circ}-32^{\circ}N$) was divided into two regions, R1 and R2, according to the bottom depth. R1 consisted of the Taiwan Warm Current (TWWC) region and the mixed Kuroshio-TWWC (MKT) water region, while R2 was the modified Kuroshio water (MKW) region west of Kyushu. The MKW branched from the Kuroshio and flowed into the Korea/Tsushima Straits through the Cheju-Kyushu Strait, contributing 41% of the annual mean volume transport of the TSWC. The TWWC and MKT water flowed into the Korea/Tsushima Straits through the Cheju-Kyushu and Cheju Straits, contributing 32% and 27% of the volume transport, respectively. The maximum volume transport of the MKW was 53% of the total volume transport of the TSWC in November, while the maximum volume transport of the water in the R1 region through the Cheju-Kyushu Strait was 41% in July. Hence, there were two peaks per year of volume transport in the TSWC.

• 한국지반환경공학회 논문집
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• 제12권3호
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• pp.63-67
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• 2011

실무에서 불포화토의 적용이 증가하고 있다. 불포화토의 가장 큰 특징은 체적함수비와 모관흡수력의 관계를 나타내는 함수특성곡선이다. 일반적으로 체적함수비는 측정의 어려움으로 인하여 중량함수비를 측정한 후 관계식을 통하여 체적함수비를 구한다. 이 경우 흙의 간극과 비중을 이용하여 관계식이 성립되는데 사실 물은 흙 입자 자체에도 포함되어 있다. 그러므로 실제 체적함수비는 중량함수비를 관계식으로 변화한 값과 다르게 된다. 본 연구에서는 실험을 통하여 얻어진 흙 입자의 흡수율을 고려하여 체적함수비와 중량함수비의 관계를 제시하는 데 있다.

• Water Engineering Research
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• 제5권1호
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• pp.17-36
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• 2004

This paper evaluated the water resources aspect of the operating results of the Daecheong Multipurpose Dam for the last 21 years. The elements that were evaluated included the amount of water supply from the dam. volume of outflow from the regulating dam, changes in the runoff volume at the dam site and downstream, and variations in the water supply capacity of the Daecheong Multipurpose Dam and the Geum River Barrage Dam situated in the estuary. The rainfall-runoff model was used to evaluate the changes in the runoff volume, and the water balance analysis system was used to evaluate the variations in the dams'water supply capacities. The volume of domestic and industrial water supply from the Daecheong Multipurpose Dam increased to 6.1 times for the last 21 years from 61${\times}$$10^6$$m^3$ in 1981 to 375${\times}$$10^6$$m^3$in 2001. The rate of outflow to inflow of the Daecheong Dam was analyzed 1.30 times in dry season, 1.12 times in semi-dry season, and 0.90 times in rainy season. The volume of inflow to the Geum River Barrage Dam down- stream after the dam's construction increased to 1.25 times in dry season and 1.02 times in semi-dry season and decreased to 0.94 times in rainy season. The water supply capacity of the estuary barrage dam almost did not change in cases with or without the Daecheong Multipurpose Dam, but storages were largely affected by the outflows of the Daecheong Multipurpose Dam.

• 대한영양사협회학술지
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• 제20권1호
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• pp.63-69
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• 2014

The volume perception of water according to cup shape was examined in female college students divided into a normal weight group (<23 body mass index, n=51) and an overweight group (${\geq}$23 body mass index, n=48). The perceived water volume was recorded by participants after they observed the water volume in cups with different shape (highball and tumbler) and with different base height (high base and low base), which contained the same amount of water (150 ml). The normal weight group perceived a water volume of 238.5 ml (highball) and 201.6 ml (tumbler) for the high base cups. The overweight group perceived a volume of 245.6 ml (highball) and 188.8 ml (tumbler). For the low base cups, the normal weight group perceived a water volume of 207.8 ml (highball) and 104.1 ml (tumbler). The overweight group perceived a volume of 202.2 ml (highball) and 100.4 ml (tumbler). Both the normal weight and overweight groups perceived significantly more liquid in the highball cups compared to the tumbler cups. In addition, both groups perceived significantly more liquid in the high base cups compared to the low base cups. However, there were no significant differences in the estimated variance of perceived volume between the normal weight and overweight groups according to the cup shape and cup base height. In conclusion, cup shape and base height potentially affects volume perception. Therefore, modifying cup shape may be used in a weight control program to help control caloric beverage consumption.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2009년도 춘계학술대회 논문집
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• pp.266-269
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• 2009

The Purpose of this study was thermal performance of solar hot water and space heating thermal storage tank. The combi storage tank was designed Tank in Tank type. The tank volume for space heating was 700 $\ell $ and tank volume for hot water was 150 $\ell $. Tank in Tank type storage tank was to replace heat exchange to hot water tank. The result showed that the Heating value was 67.25MJ and domestic hot water value was 51.93MJ. Supply to the hot water volume was 521 $\ell $ more than about 3 times as that of the hot water tank volume.