• Nuclear Engineering and Technology
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• v.27 no.6
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• pp.811-824
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• 1995

The CANDU element bowing is attributed to actions of both the thermally induced bending moments and the bending moment due to hydraulic drag and mechanical loads, where the bowing is defined as the lateral deflection of an element from the axial centerline. This paper consider only the thermally-induced bending moments which are generated both within the sheath and the fuel and sheath by an asymmetric temperature distribution with respect to the axis of an element The generalized and explicit analytical formula for the thermally-induced bending is presented in con-sideration of 1) bending of an empty tube treated by neglecting the fuel/sheath mechanical interaction and 2) fuel/sheath interaction due to the pellet and sheath temperature variations, where in each case the temperature asymmetries in sheath are modelled to be caused by the combined effects of (i) non-uniform coolant temperature due to imperfect coolant mixing, (ii) variable sheath/coolant heat transfer coefficient, (iii) asymmetric heat generation due to neutron flux gradients across an element and so as to inclusively cover the uniform temperature distributions within the fuel and sheath with respect to the axial centerline. As the results of the sensitivity calculations of the element bowing with the variations of the parameters in the formula, it is found that the element bowing is greatly affected relatively with the variations or changes of element length, sheath inside diameter, average coolant temperature and its variation factor, pellet/sheath mechanical interaction factor, neutron flux depression factor, pellet thermal expansion coefficient, pellet/sheath heat transfer coefficient in comparison with those of other parameters such as sheath thickness, film heat transfer coefficient, sheath thermal expansion coefficient and sheath and pellet thermal conductivities.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.3
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• pp.99-104
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• 2011

A stoichiometric mixture of evaporating materials for $MgGa_2Se_4$ single crystal thin films was prepared from horizontal electric furnace. The crystal structure of these compounds has a rhombohedral structure with lattice constants $a_0=3.953\;{\AA}$, $c_0=38.890\;{\AA}$. To obtain the single crystal thin films, $MgGa_2Se_4$ mixed crystal was deposited on thoroughly etched semi-insulating GaAs(100) substrate by the Hot Wall Epitaxy (HWE) system. The source and substrate temperatures were $610^{\circ}C$ and $400^{\circ}C$, respectively. The crystalline structure of the single crystal thin films was investigated by the double crystal X-ray rocking curve and X-ray diffraction ${\omega}-2{\theta}$ scans. The carrier density and mobility of $MgGa_2Se_4$ single crystal thin films measured from Hall effect by van der Pauw method were $6.21{\times}10^{18}\;cm^{-3}$ and 248 $cm^2/v{\cdot}s$ at 293 K, respectively. The optical absorption of $MgGa_2Se_4$ single crystal thin films was investigated in the temperature range from 10 K to 293 K. The temperature dependence of the optical energy gap of the $MgGa_2Se_4$ obtained from the absorption spectra was well described by the Varshni's equation, $E_g(T)=E_g(0)-({\alpha}T^2/T+{\beta})$. The constants of Varshni's equation had the values of $E_g(0)=2.34\;eV$, ${\alpha}=8.81{\times}10^{-4}\;eV/K$ and ${\beta}=251\;K$, respectively.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.246-249
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• 1994

Shelf-life of pork packaged under $CO_{2}$ was observed and the optimal volume of $CO_{2}$ gas was determined. High gas barrier film, EVOH($CO_{2}$ permiability; 1 $cc/cm^{2}{\cdot}24\;h{\cdot}atm$) was used as packaging material and the volume ratios of sample to $CO_{2}$ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during the storage at $4{\pm}1^{\circ}C$ for 31 days. TPC of vacuum packaged pork increased up to $4.6{\times}10^{6}\;CFU/cm^{2}$ in 24 days while that of $CO_{2}$ gas packaged pork $4.5{\times}10^{5}\;CFU/cm^{2}$ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a values were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P<0.05).

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.415-424
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• 2014

This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in $1{\pm}0.2cm$ thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator ($5^{\circ}C$/17% RH, Control), and chambers of $5^{\circ}C$/55% RH (T1), $5^{\circ}C$/85% RH (T2), and $-1^{\circ}C$/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest ($63.64{\pm}7.62kg/cm^2$) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to $0.34{\pm}0.27mg$ malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 ($2.28{\pm}0.57logCFU/g$) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

• Korean Journal of Weed Science
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• v.8 no.2
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• pp.208-216
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• 1988

This study was conducted to select herbicides safe for cucurbitaceae crops under the polyethylene film mulching culture. No crop injury with ethalfluralin (N-ethyl-N-(2-methylally)-2, 6-dinitro-4-(trifluoromethyl) aniline) was found in gourd, water melon, cantaloup, cucumber and pumpkin of direct seeded culture. There was no significant reduction in fresh weight of gourd and pumpkin at the rate of 1080 g a.i./ha, that of water melon, cantaloup and cucumber at the rate of 720 g a.i./ha. Napropamide (N,N-diethyl-2-(${\alpha}$-naphthyloxy) propionamide) did not cause any crop injury at the rate of 1500 to 3000 g a.i./ha. There was no significant reduction in fresh weight of gourd, pumpkin and cucumber at the rate of 3000 g a.i./ha, and that of cantaloup and water melon at the rate of 1500 g a.i./ha. Trifluralin (${\alpha}$, ${\alpha}$, ${\alpha}$-trifluoro-2,6-dinitro-N, N-diprophlaniline) did not cause any crop injury in gourd. When ethalfluralin, napropamide and nitralin were applied to the transplanted seedlings of water melon and cantaloup, no significant reduction in the fresh weight were observed. The weeding effect greater than 90% was obtained with ethalfluralin at 720 to 1080 g a.i./ha and pendimethalin (N-(1-ethylpropyl)-3,4-dimethyl-2,6-dinitrobenzenamine) at 1268 g a.i./ha. The rest treatment gave the weeding effect ranging from 81 to 90%.

• The Korean Journal of Nuclear Medicine
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• v.33 no.3
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• pp.289-297
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• 1999

Purpose: Misonidazole is a radiosensitizer that binds in hypoxic cells. The purpose of this study was to find out the feasibility of I-131-Iodomisonidazole (IMISO) for imaging of tumor hypoxia. Materials and Methods: Tosyl precursor was dissolved in acetonitrile and I-131-NaI was added to synthesize IMISO. Balb/c mice inoculated with CT-26 adenocarcinoma were injected with IMISO. Mice were sacrificed at 1, 2, 4, 24 hr and % of injected dose per gram of tissue (%ID/g) was determined. For scintigraphy and MRI, mouse bearing CT-26 adenocarcinoma was administered with IMISO and imaging was performed 4 hr after. Then, mouse body was fixed and microtomized slice was placed on radiographic film for autoradiography Results: %ID/g of tumor was 1.64 (1h), 0.98 (2h), 0.85 (4h) and 0.20 (24h), respectively. At 24h, %ID/g of tumor was higher than that of all other tissues except thyroid. Tumor to muscle ratio increased with time and tumor to blood ratio also increased with time and reached 1.53 at 24 hr. On autoradiogram, tumor was well visualized as an increased activity in central hypoxic area of the tumor which corresponds to the area of high signal intensity on T2-weighted MR image. On scintigraphy, tumor uptake was visualized. Conclusion: This results suggest that IMISO may have a potential for tumor hypoxia imaging in mouse model. However, further study is needed to improve it's localization in tumor tissue and to achieve acceptable images of tumor hypoxia.

• Journal of the Korean Magnetics Society
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• v.17 no.4
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• pp.156-161
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• 2007

To develop array magnetic sensors, specular-type giant magnetoresistive- spin valve (GMR-SV) film of Glass/Ta(5)MiFe(7)/IrMn(10)NiFe(5)/$O_2$/CoFe(5)/Cu(2.6)/CoFe(5)/$O_2$/NiFe(7)/Ta(5)(nm) was deposited by using a high-vacuum sputtering system. One of 15 way sensors in the area of $8{\times}8mm^2$ was Patterned a size of $20{\times}80{\mu}m^2$ in multilayer sample by Photo-lithography. All of 15 sensors with Cu electrodes were measured a uniform magnetic properties by 2-probe method. The highest magnetic sensitivity of MR and output voltage measured nearby an external magnetic field of 5 Oe were MS = 0.5%/Oe and ${\triangle}$V= 3.0 mV, respectively. An easy-axis of top-free layers of $CoFe/O_2/NiFe$ with shape anisotropy was perpendicular to one of bottom-pinned layers $IrMn/NiFe/O_2/CoFe$. When the sensing current increased from 1 mA to 10 mA, the output working voltage uniformly increased and the magnetic sensitivity was almost stable to use the nano-magnetic devices with good sensitive properties.

• Journal of Environmental Science International
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• v.14 no.2
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• pp.221-230
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• 2005

Catalytic wet oxidation of trichloroethylene (TCE) in water has been conducted using $TiO_2-supported$ cobalt oxides at $36^{\circ}C$ with a weight hourly space velocity of $7,500\;h^{-1}.\;5\%\;CoO_x/TiO_2$, prepared by using an incipient wetness technique, might be the most promising catalyst for the wet oxidation although it exhibited a transient behavior in time on-stream activity. Not only could the bare support be inactive for the wet decomposition reaction, but no TCE removal also occurred by the process of adsorption on $TiO_2$ surface. The catalytic activity was independent of all particle sizes used, thereby representing no mass transfer limitation in intraparticle diffusion. XPS spectra of both fresh and used Co surfaces gave different surface spectral features for each $CoO_x,\;Co\;2P_{3/2}$ binding energy for Co species in the fresh catalyst appeared at 781.3 eV, which is very similar to the chemical states of $CoTiO_x$ such as $CO_2TiO_4\;and\;CoTiO_3$. The used catalyst exhibited a 780.3-eV main peak with a satellite structure at 795.8 eV. Based on XPS spectra of reference Co compound, the TCE-exposed Co surfaces could be assigned to be in the form of mainly $Co_3O_4$. XRD patterns for $5\%\;CoO_x/TiO_2$ catalyst indicated that the phase structure of Co species in the catalyst even before reaction is quite comparable to the diffraction lines of external $Co_3O_4$ standard. A model structure of $CoO_x$ present predominantly on titania surfaces would be $Co_3O_4$, encapsulated in thin-film $CoTiO_x$ species consisting of $Co_2TiO_4$ and $CoTiO_3$, which may be active for the decomposition of TCE in a flow of water.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.