• 한국해양공학회지
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• 제22권1호
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• pp.58-63
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• 2008

The effect of alkaline environmental condition on durability of GFRP composites according to additives was investigated. Additives used were polyvinyl alcohol(PVA), kaolin and alumina powder. Weight gains increased with immersion time in all GFRP composites at $80^{\circ}C$. But weight gain of specimen added PVA did not differ through the wlwle immersion time in both tap water and alkaline solution at 20 and $80^{\circ}C$. Tensile strength decreased with immersion time in all environment conditions. Tensile strength of GFRP composites regardless of additives decreased rapidly up to 5 days of immersion and then decreased slowly up to 30 days in alkaline solution environment at $80^{\circ}C$. Weight gains had not. much difference in both tap water and alkaline solution at $20^{\circ}C$. And weight gain of GFRP composites added polyvinyl alcohol had smaller than the others through the whole immersion time in both tap water and alkaline solution at $20^{\circ}C$ and $80^{\circ}C$. Tensile strength of GFRP composites added polyvinyl alcohol had higher than the others through the whole immersion time in both tap water and alkaline solution at $20^{\circ}C$ and $80^{\circ}C$.

• 국제물리치료학회지
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• 제1권1호
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• pp.19-25
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• 2010

The purpose of this study was to determine the effects of heat application on the immune activities of the human body. To exam, furthermore, the immune effect from the healthy volunteer(male:15, female:15) by monitoring changes of immune substances such as various leukocytes[total white blood cell(WBC), eosinophil, neutrophil, basophil, monocyte, and lymphocyte], a comparative study with warm water immersion($40.8{\pm}0.3^{\circ}C$) and infrared(250W) was carried out. The plasma analysis showed that the count of white blood cell, eosinophil, and neutrophil were elevated in warm water immersion- or infrared. stimulated group compared with control group. However, the count of basophil was decreased in both warm water immersion- and infrared-stimulated group than control group. Therefore, these results suggest that the thermostimulation improved immune activity.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• 한국축산식품학회지
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• 제34권1호
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• pp.115-121
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• 2014

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.

• 한국해양공학회지
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• 제13권4호통권35호
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• pp.63-74
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• 1999

This study has been investigated about the influence of moisture environment on the mechanical properties in the carbon fiber cross laminates. And it has been also investigated the effect of unit ply thickness of the carbon fiber cross laminates on the mechanical properties in distilled water of $80^{\circ}C$ for a certain period of time. As a results, it was found that the weight gain of water was increased with the immersion time and the bending strength and fracture toughness were decreased with the weight gain of water. And it was also shown that the bending strength and fracture toughness were decreased with the increasing of the unit ply thickness of carbon fiber cross laminates through the immersion time.

• The Korean Journal of Physiology
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• 제3권1호
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• pp.59-66
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• 1969

Experiments on thermoregulatory responses to cold immersion stimulus were carried out in September, 1968 (summer studies) and February, 1969 (winter studies). Eight each of ama and control subject were selected at random from a same community in Yong-Do Island, Pusan. The results obtained are summarized as follows: 1) The rate of fall in muscle temperature of forearm during a 30 min-immersion in $6^{\circ}C$ water bath was significantly slower in the ama in winter and was about the same in the two groups in summer. However, the magnitude of change in the skin temperature and the heat fluxes observed during immersion period was not significantly different either between groups or between seasons. 2) Both finger blood flow and skin temperature during one hr-immersion in $6^{\circ}C$ water bath decreased significantly in the ama as compared to the control. The magnitude of cold-induced vasodilatation during immersion period was significantly greater in the control in winter. However, the time of onset and blood flow at onset showed no significant relation between groups. 3) The magnitude of reactive hyperemia after a 5 min-arterial occlusion in both air and $15^{\circ}C$ water bath was significantly lower in the ana than in the control. In control subjects, post-occluded blood flow in water was significantly greater than in air, while in the ama it decreased to 1/2 of control values. The time required for the return of blood flow to resting values in the air was faster in the ama than in the control but was the same in water in the two groups. 4) The results suggest that vasoconstrictor tone increased in the ama in winter, indicating the development of vascular adaptation as a part of cold acclimatization.

• 한국식품과학회지
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• 제22권5호
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• pp.497-502
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• 1990

삼투압 농축중 설탕용액의 농도와 온도 및 침지시간에 따른 감자 내부의 수분손실, 고형분 증가나 손실 및 몰랄농도를 반응 표면 분석법으로 조사하였고, 이차 다항 회귀 모델로써 예측하였다. 또한 삼투압 농축과 데치기가 6%수분(wet basis)까지 열풍조건시 비타민 C 함량유지에 미치는 효과를 평가하였다. 감자내부의 수분손실, 고형분 증가나 손실, 몰랄농도, 속도 매개변수 및 비타민 C 함량에 가장 크게 영향을 미치는 요소는 설탕농도이었고 그 다음 침지시간과 침지온도 순이었다. 수분손실과 설탕흡수는 초기 10분간 침지과정에서 빠르게 이루어진 후 증가현상이 둔화되었다. 설탕용액 $(60\;Brix,\;80^{\circ}C)$에서 20분간 침지 후 44.6%의 수분손실이 되었다. 삼투압 농축후 건조시킨 감자가 데치기 한 후 건조시킨 감자보다 높은 비타민 C 함량을 유지하였다. 30% 이상의 수분손실과 50% 이상의 비타민 C 함량유지의 관점에서 삼투압농축공정의 최적조건은 $60-70^{\circ}C$의 침지온도와 60 Brix의 설탕농도 및 16-20분간의 침지시간이었다.

• 한국결정성장학회지
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• 제28권5호
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• pp.199-205
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• 2018

IGCC(integrated gasification combined cycle) 발전소에서 발생된 석탄회로부터 발포 및 비발포 지오폴리머를 제조하고, 그 내수성을 평가하였다. 시편을 30일간 물에 침지하여 미세구조 변화 및 침지액의 알칼리도 변화를 측정함에 있어 지오폴리머 발포여부, 상온재령 조건, 그리고 침지시간을 변수로 실험하였다. Si-sludge를 0.1 wt% 첨가한 지오폴리머에는 직경이 1~3 mm인 기공들이 발생하여 우수한 발포성을 보였고, calcium-silicate-hydrate 결정상이 생성되었다. 침지실험에서 침지액의 pH가 시간에 따라 증가하는 것은 경화제로 사용된 알칼리 활성화제 중에서 미반응된 것이 물에 녹아나왔기 때문이다. 침지액의 pH 변화로부터 발포된 시편이 제조과정에서 비발포 시편에 비해 지오폴리머 반응이 더 빨리 완결됨을 알 수 있었다. 본 연구를 통하여 IGCC 석탄회를 재활용한 발포 및 비발포 지오폴리머를 성공적으로 제조할 수 있었으며, 향후 내수성이 필요한 분야에 IGCC 석탄회 기반 지오폴리머를 적용하기 위해 필수적인 상온재령 시간, 발포/비발포 유무, 침지 시간 등에 대한 공정 데이터들을 확보하였다.

• 대한지리학회지
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• 제45권3호
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• pp.342-359
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• 2010

반구대 암각화는 울산광역시 울주군 언양읍 대곡리 반구동에 위치하며, 1995년 국보 제285호로 지정되었다. 1965년 사연댐 건설 이후 연중 수개월 정도 침수되면서 수분에 의한 풍화작용으로 암각화가 훼손되는 것에 대해 많은 논쟁이 있었다. 본 연구는 반구대 암각화 기반암의 수분등치선도를 작성하여 절리나 박락(剝落) 분포와의 관계를 검토하였다. 반구대 암각화의 함수율은 전체적으로 상부에서 하부로 갈수록 높았다. 이것은 침수된 기간의 길이와 관계된 것이다. 그리고 절리 밀도가 높은 암각화의 상부도 함수율이 높았다. 암석 내 흡수율이 증가하면 투수계수와 공극률이 증가하므로 함수율은 증가한다. 침수로 인해 암석 내에 공극들이 주기적으로 물로 포화되는 반구대 암각화는 수분에 의한 풍화로 훼손이 매우 심각한 상태이다.

• Applied Biological Chemistry
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• 제49권2호
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• pp.108-113
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• 2006

뽕잎두부에 증류수, 자몽종자추출물(300 ppm), 알칼리성 이온수를 침지액으로 넣은 다음 $4^{\circ}C$와 $25^{\circ}C$에서 저장하면서 침지액의 산도, 탁도 등 이화학적 분석 및 뽕잎두부에 대하여 호기성세균, 대장균, 혐기성세균, 효모 및 곰팡이 등의 미생물 분석을 하였다. $4^{\circ}C$에서 18일간 저장 후 증류수, 자몽종자 추출물, 알칼리성 이온수의 산도는 각각 0.021, 0.008 및 0.002%로 나타났다. 반면 $25^{\circ}C$에서 5일간 저장시 에는 0.042, 0.029 및 0.009%이었다. $4^{\circ}C$에서의 18일 후 증류수, 자몽종자 추출물, 알칼리성 이온수의 탁도는 0.50, 0.29, 0.21이었으며 $25^{\circ}C$에서 5일 후에는 0.38, 0.34, 0.27이었다. 두부침지액의 산도와 탁도 변화는 저장온도에 민감함을 알 수 있었다. 침지액이 증류수의 경우 $4^{\circ}C$ 저장에서는 18일 지나도 두부의 부패가 시작된다는 호기성미생물의 수가 $10^7\;CFU/g$에 도달하지 않았는데 $25^{\circ}C$에서는 저장 1일 만에 도달하였다. 반면 알칼리성 이온수는 $25^{\circ}C$에서 $2{\sim}3$일 사이에 도달하였다. 호기성세균, 대장균, 혐기성세균, 효모 및 곰팡이 등의 미생물 수에 대한 공통적인 사항은 $4^{\circ}C$ 저장이 $25^{\circ}C$ 저장보다 자몽종자추출물이나 알칼리성 이온수의 항균효과가 뚜렷하였다.