• Journal of The Korean Association For Science Education
• /
• v.12 no.1
• /
• pp.35-46
• /
• 1992

The purpose of this study was to investigate the most effective teaching model in the study of boiling point elevation. The teaching models were classified into three group-deductive, inductive and analogical teaching models. Learning materials, based on three teaching models respectively, were applied to 11th grade students, and the effect of teaching models were investigated and analyzed. The average achievement score(4.24) of the group treated with the analogical teaching model was higher than those(3.06 respectively) of each group treated with inductive or deductive teaching model(p<0.001). Most students answered that the analogical teaching model was helpful and interesting one for the comprehension of scientific concept.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.13 no.3
• /
• pp.419-423
• /
• 1989

The laboratory quench method used in this study is based on plunging a silver cylinder heated to 800.deg. C in to mineral oil and vegetable at given temperature. Experimental apparatus and measuring method followed Korean Industrial Standard. Colling curves at the boundary of the cylinder measured by a silver-alumel thermocouple is recorded throughout the quenching period. Using the cooling curves, the coolingability of the quenching oils at various temperatures were compared and discussed.

• Journal of the Korean Wood Science and Technology
• /
• v.25 no.3
• /
• pp.8-15
• /
• 1997

The ultrasonic velocity and dynamic MOE of acetylated bamboos were investigated using PUNDIT, a transit time measuring device for longitudinal ultrasonic propagation. Bamboo specimens were boiled in acetic anhydride for 2, 4 and 6 hours, and the maximum average WPG (Weight Percentage Gain) of 19% was obtained at 6 hours. The volumes of acetylated bamboos increase with boiling time and WPG, while as WPG increases their oven-dry densities generally increase with a concave around 5% WPG. This oven-dry density pattern likely influences the trends of ultrasonic velocity and dynamic MOE. which generally decrease with a convex around 5% WPG. It is postulated that during boiling extractives in a bamboo move and aggregate at its surfaces transiently, resulting in the increase of ultrasonic velocity and dynamic MOE. To explain the fact that ultrasonic velocity varies with WPG a simple model was proposed and some ultrasonic properties of a transmitted wave were examined.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.188-194
• /
• 2003

This study was conducted to investigate the effect of beef bone extracts on the organoleptic quality and fermentation of Baeck Kimchi. For this study, the organoleptic characteristics of Baeck Kimchi, with addition beef bone extracts were tested, and the changes in the fermentation factors, such as pH, acidity, reducing sugar and total microbial count, were observed during fermentation at 10$^{\circ}C$ and 20$^{\circ}C$. Greater amounts of lipids and soluble nitrogen were extracted to increasing the boiling time for the preparation of the beef bone extracts. However, 1% of the mixed beef bone extracts, prepared by boiling for 5, 7 and 9 hours, was the most acceptable for the Baeck Kimchi fermentation, as assessed from the results of sensory consumer tests. The beef bone extracts enhanced the umami taste of the unfermented Baeck Kimchi. The carbonated taste, sourness and fresh flavor of the fermented Baeck Kimchi were also enhanced. The fermentation rate was increased by the addition of beef bone extracts to Baeck Kimchi.

• Journal of the Korean Chemical Society
• /
• v.67 no.2
• /
• pp.129-136
• /
• 2023

Osteoarthritis is to the abnormality of the inflammatory response of joint tissue caused by various causes such as aging, and muscle loss. In this study, the activity in joint inflammation was verified using SKBE, a plant extract, and the expression levels of arthritis-inducing proteins including MMP-1, MMP-3, MMP-13, and collagen type II in vitro were compared and analyzed. Furthermore, we synthesized α-spinasterol, an active ingredient of SKBE, by the previously reported synthesis method and these findings could provide a new starting point for the development of treatments for osteoarthritis.

• Korean journal of food and cookery science
• /
• v.27 no.6
• /
• pp.713-721
• /
• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.30 no.7 s.250
• /
• pp.663-670
• /
• 2006

The presented study aims to investigate the colloidal droplet deposition caused by evaporation of the liquid. In the numerical analysis, the evaporation is carried out by using different evaporation function intended to obtain different shape of solute deposition. In the experiment, the colloidal droplets of different solvents are placed on a glass plate and the surface profiles are measured after drying the solvents of the droplets to investigate the effect of the solvent evaporation on the final deposition profile. Comparing the surface profiles obtained under different conditions, the optimum drying conditions of colloidal droplets are, determined to obtain uniform surface profiles. The numerical results showed that ring-shaped deposition of solute was formed at the edge of the droplet due to the coffee stain effect and the height of the ring was reduced at the lower evaporation rate. The experiments showed that the boiling point of a solvent was critical to the surface uniformity of the deposition profile and the mixture of solvents with different boiling points influenced the uniformity as well.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.41 no.1
• /
• pp.1-8
• /
• 2017

A new empirical correlation was developed for application to the tandem tubes for saturated water at atmospheric pressure. The correlation was obtained by using experimental data and the least square method to calculate the bundle effect. A statistical analysis was performed to identify the suitability of the correlation. The correlation predicted the experimental data within ${\pm}8%$. The applicable ranges of the correlation correspond to a tube pitch of 28.5~114 mm, an elevation angle of $0^{\circ}{\sim}90^{\circ}$, an inclination angle of $0^{\circ}{\sim}90^{\circ}$, and heat fluxes of $0{\sim}120kW/m^2$ of the lower and upper tubes.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.12 no.7
• /
• pp.642-648
• /
• 2000

Falling film heat transfer analyses with aqueous lithium bromide solution were peformed to investigate the transfer characteristics of the copper tubes. Finned(knurled) tube and a smooth tube were selected as test specimens. Averaged generation fluxes of water and the heat transfer performances(heat flux, heat transfer coefficient) were obtained. The results of this work were compared with the data reported previously. As the film flow rate of the solution increased, the generation fluxes of water decreased for both tubes. The reason is estimated by the fact that the heat transfer resistance with the film thickness increased as the film flow rate increased. The effect of the enlarged surface area at the knurled tube was supposed to be dominant at a small flow rate. The generation fluxes of water increased with the increasing degree of tube wall superheat. Nucleate boiling is supposed to occur at a wall superheat of 20 K for a smooth tube, and at 10 K for a knurled tube. The heat transfer performance of the falling film was superior to pool boiling at a low wall superheat below 10 K for both tubes tested. The knurled tube geometry showed good performance than the smooth tube, and the increased performance was mainly came from the effect of the increased heating surface area.

• Nuclear Engineering and Technology
• /
• v.48 no.3
• /
• pp.751-757
• /
• 2016

The present work discusses two different models of boiling water reactor (BWR) bundle to compare the neutronic characteristics of uranium dioxide ($UO_2$) and uranium zirconium hydride ($UZrH_{1.6}$) fuel. Each bundle consists of four assemblies. The BWR assembly fueled with $UO_2$ contains $8{\times}8$ fuel rods while that fueled with $UZrH_{1.6}$ contains $9{\times}9$ fuel rods. The Monte Carlo N-Particle Transport code, based on the Mont Carlo method, is used to design three dimensional models for BWR fuel bundles at typical operating temperatures and pressure conditions. These models are used to determine the multiplication factor, pin-by-pin power distribution, axial power distribution, thermal neutron flux distribution, and axial thermal neutron flux. The moderator and coolant (water) are permitted to boil within the BWR core forming steam bubbles, so it is important to calculate the reactivity effect of voiding at different values. It is found that the hydride fuel bundle design can be simplified by eliminating water rods and replacing the control blade with control rods. $UZrH_{1.6}$ fuel improves the performance of the BWR in different ways such as increasing the energy extracted per fuel assembly, reducing the uranium ore, and reducing the plutonium accumulated in the BWR through burnup.