• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.3
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• pp.574-579
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• 2008

The evaporation heat transfer coefficient of $CO_2$ (R-744) in a horizontal tube was investigated experimentally. The main components of the refrigerant loop are a receiver, a variable-speed pump, a mass flow meter, a pre-heater and evaporator (test section). The test section consists of a smooth, horizontal stainless steel tube of inner diameter of 4.57mm. The experiments were conducted at mass flux of 400 to $900kg/m^2s$, saturation temperature of 5 to $20^{\circ}C$, and heat flux of 10 to $40kW/m^2$. The test results showed the heat transfer of $CO_2$ has a greater effect on nucleate boiling more than convective boiling. Mass flux of $CO_2$ does not affect nucleate boiling too much. In comparison with test results and existing correlations, All of the existing correlations for the heat transfer coefficient underestimated the experimental data. However Jung et al.'s correlation showed a good agreement with the experimental data. Therefore, it is necessary to develope accurate predictions determining the evaporation heat transfer coefficient of $CO_2$ in horizontal tubes.

• Applied Chemistry for Engineering
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• v.2 no.1
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• pp.77-85
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• 1991

A series of samples having different $SiO_2/Al_2O_3$ ratio were prepared by treating hydrogen mordenites with boiling hydrochloric acid and with hydrofluoric acid. The acidities of these samples were measured by TPD of $NH_3$ and by pyridine adsorption using IR, and the catalytic activities and selectivities of isomerization were measured for the reaction of ortho-xylene. For the samples treated by boiling hydrochloric acid, the acidities decreased with the increasing $SiO_2/Al_2O_3$ ratio caused by the extraction of framework aluminum. The sample having the $SiO_2/Al_2O_3$ ratio or 22 showed better activity than the others. For the samples treated by hydrofluoric acid, the content of chemically binding fluorine increased with the increasing contact time of hydrofluoric acid solution. The catalytic activities decreased with the hydrofluoric acid treatment due to the decreased acid sites resulted from the extraction of aluminum and silicon as well as the hydroxyl group replacement by the fluoride ion. The slightly increasing catalytic activities, however, came from the newly created acid sites, due to the removal of surface silicon, having enhanced by the inductive effect of binding fluorin with further acid treatment.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.422-426
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• 1997

Fresh broccoli is known to have the highest content of sulforaphane (S-methylsulfinylbutyl isothiocyanate) among all vegetables. Since isothiocyanates are formed from myrosinase-catalyzed hydrolysis of glucosinolates during tissue destruction of broccoli, the formation of sulforaphane in the extract of broccoli was examined under various processing conditions. The amount of sulforaphane in processed broccoli was measured using GC/MS analysis. Among fresh, dried, and boiled broccoli fresh broccoli exhibited the highest content of sulforaphane. Sulforaphane was maximally produced from the homogenate in 0.1 M phosphate buffer containing 1 mM Vitamin C stored at room temperature for 1 hr. In boiled broccoli, the amount of sulforaphane decreased as the boiling time increased, and reached to 10% of control after 30 min boiling. The amount of sulforaphane was decreased remarkably in dried broccoli in which freeze-dried and heat-dried broccoli had about 50% and 30％ of fresh ones, respectively.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.5
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• pp.459-465
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• 2013

In the manufacturing process of steel plates, materials at high temperatures above $800^{\circ}C$ are rapidly cooled by using a circular impinging water jet to determine their strength and toughness. In this study, the basic heat and fluid flow is solved by using the existing numerical model for boiling heat transfer. Actually, steel undergoes a phase change from austenite to ferrite or bainite during the cooling process. The phase change induces changes in its thermal properties. Instead of directly solving the phase change and the material cooling together, we solve the heat transfer only by applying the thermal properties that vary with temperature, which is already known from other studies. The effects of the changes in the thermal properties on the cooling of steel and the necessity of calculating the phase change are discussed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.201-207
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• 1993

This study was carried out to ascertain the flowering and boiling habits in conditions of vinyl mulched cultivation. The effects of vinyl mulching cultivation in cotton was early flowering. The flowering period was no more than 26 days and shedding of flower bud was lower. The total boll setting rate to flower number was about 38%. The number of flowering plants was rapidly increased until Aug. 8, then later was decreased, the period of the highest flowering occured was for 5 days from Aug. 6 to Aug. 10. Boll setting was increased that the flowers opened before July 30, then the later flowers was tended to decrease belling in spite of the increased flowering. However flower bud shedding had a tendency to decrease after the highest boiling period. The effect of weather, max. temperature and hours of sunshine on flowering days were highly positive significant correlation. Minimum temperatures, high air humidity and amount of rainfall had a negative significant correlation. The demanded days to flowering on the same internode in each fruiting branches was taken average 1.2 days, these days among the fruiting branches of the same internode was 3.6 days.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Journal of the Korean Wood Science and Technology
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• v.14 no.2
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• pp.29-35
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• 1986

This study was carried out to examine the effect of aluminium sulfate addition to the alkali-acid catalyst phenolic resin for the manufacture of the kapur (Dryobalanops spp.) plywood on the reduction of phenolic resin spreading. On the manufacture of plywood, Adhesive Contents such as 50g/$m^2$, 75g/$m^2$ and 150g/$m^2$ were treated. The spreading adhesive content of 50g/$m^2$ and 75g/$m^2$ had been controlled to about 150g/$m^2$ added with the water in order to get sufficient spreading and controlled to pH 4.5 with aluminium sulfate [$Al_2(SO_4)_3$]. The results are summarized as follows: 1. Specific gravities of air dried plywood manufactured from each adhesive ranged from 0.77 to 0.86 and their moisture contents met the KS requirements. 2. In dry and wet shear strengths, 150 $P_{Al{\cdot}Ac}$ adhesive showed the highest and 75 $P_{Al{\cdot}Ac{\cdot}Am}$ adhesive indicated higher value than 150 $P_{Al{\cdot}Ac}$ adhesive. 3. In case of glue shear strength after boiling test, 150 $P_{Al{\cdot}Ac}$ adhesive was the best and adding of aluminium sulfate was not effective on reinforcement of boiling water resistance of phenolic resin, but met KS requirements. 4. 75 $P_{Al{\cdot}Ac{\cdot}Am}$ adhesive showed the good shear strength and met KS requirements. Therefore, adding of aluminium sulfate was very efficient for economical plywood manufacture.

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.165-171
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• 2003

To investigate the effect of cooking methods on protein quality of domestic fresh monkfish meat (FMM) and imported frozen monkfish meat (IMM), in vitro protein qualities were determined by amino acid anlysis, trypsin indigestible substrate (TIS) formation, and protein digestibility using the four-enzyme method. Crude protein contents of the boiled FMM and IMM were $90\%$ of the dry base, which were higher than fresh FMM $(82\%)$ and IMM $(84\%)$. Profiles of total amino acid in FMM and IMM were not changed by cooking methods. Total free amino acid contents decreased to $ 29.0-33.6\%$ for boiled $(l00^{\circ}C,\;10 min)\;and\;24\%$ for steamed $(100^{\circ}C,\;10\;min)$ samples. In vitro protein digestibilities of boiled and steamed FMM incnased $86.6-86.8\%$, compared to raw IMM $(82.9\%)$, boiled and steamed IMM $85.1-85.5\%$ and raw IMM $(83.6\%)$. TIS of FMM (23.6 mg/g solid) and IMM (15.9 mg/g solid) showed no significant (p<0.05) difference in cooking methods. The C-PERs (computed protein efficiency ratio) of boiled FMM (2.63) and IMM (2.50) were significantly higher (<0.05) than raw (1.97) and steamed FMM(1.97) and IMM(1.94). These results demonstrate that boiling of FMM and IMM improves protein digestibility and C-PER when compared to steamed FMM and IMM. Therefore, boiling could be an excellent means to maintain high-protein quality of monkfish meat. Also, the cooking method may be applicable to the preparation of monkfish stew without any loss of free amino acids.

• Progress in Superconductivity and Cryogenics
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• v.15 no.3
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• pp.40-48
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• 2013

Cryoablation device is a surgical instrument to produce the cooling effect to destroy detrimental biological tissue by utilizing low temperature around 110 K. Usually, this device has the concentrated cooling region, so that it is suitable for concentrated and thick target. Accordingly, it is hard to apply this device for the target which is distributed and thin target. In this study, the design procedure of a closed-loop cryoablation device with multiple J-T expansion part is developed for the treatment of incompetent of great saphenous vein. The developed cyoablation device is designed with the analysis of 1-dimensional (1-D) bio-heat equation. The energy balance is considered to determine the minimum mass flow rate of refrigerant for consecutive flow boiling to develop the uniform cooling temperature. Azeotropic mixed refrigerant R410A and zeotropic mixed refrigerant (MR) of R22 ($CHClF_2$) and R23 ($CHF_3$) are utilized as operating fluids of the developed cryoablation device to form the sufficient temperature and to verify the quality of the inside of cryoablation probe. The experimental results of R410A and the zeotropic MR show the temperature non-uniformity over the range are $244.8K{\pm}2.7K$ and $239.8K{\pm}4.7K$ respectively. The experimental results demonstrate that the probe experiences the consecutive flow boiling over the target range of 200 mm.

• Journal of the Korean Chemical Society
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• v.46 no.6
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• pp.523-527
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• 2002

Partition coefficient related composition of LPG are studied. Analysed sulfur compounds are ethyl mer-captan,n-propyl mercaptan and n-butyl mercaptan. The composition of liquid phase and gas phase in LPG are deter-mined by gas chromatography. The partition coefficient to related the boiling point of sulfur compounds, the temperature and the compositions of solvents, determined by using MLR(multiple linear regression) of SAS is follows; Kpc= $0.61222({\pm}0.6578)-0.04670({\pm}0.000959)Bp+0.26984(\pm0.06504)C4+0.003803(^{\circ}ae0.0019993)Tk,$ N=24, F=14.851, $R^2_{adj}$=0.6437. The boiling points of sulfur compounds at atmospheric pressure and the compositions of LPG effect mostly on partition coefficients. It is presumed that the gas odor elevating effects should be increased, where being on high tem-perature and larger amounts of n-butane.