• Proceedings of the KSME Conference
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• 2001.06a
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• pp.489-494
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• 2001

The fuel of light water reactor used far several years at high temperature and pressure, so it needs to clad with high corrosion resistance material. The cladding materials need low absorption of a neutron and high corrosion resistance. Cladding materials used Zircaloy-2 in Boiling Water Reactor, Zircaloy-4 in Pressurized Water Reactor and Zirlo has good for long term corrosion. If fracture of cladding tube occured during operation, it caused disaster. So it is needed to estimate of integrity fur cladding materials. In this paper, tension characteristics of cladding materials are investigate which is basic research far fracture characteristic. Also analysis of residual stress effect between tube type(original type) specimen and flattened type specimen.

• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.602-607
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• 1999

과일 및 한약재 폐기물을 이용하여 중금속 제거력을 조사하기 위하여 Cd, Pb 용액에서 사과껍질 모과 밤내피(밤 친껍질) 인삼, 키위껍질, 대추, 원두커피가루의 입자별, 농도별, 온도별 흡착정도를 조사한 결과는 다음과 같다 입자의 크기가 작아질수록 사과껍질을 제외한 모든폐기물에 있어서 중금속 흡착력은 증가되었고 중금속별 제거량은 Cd는 인삼폐기물이 3,506-4.659mg/g Pb은 밤 친 껍질이 9.189-9.582mg/g으로 다른 과일 및 한약재 폐기물보다 높았다 농도별 중금속 흡착력은 중금속의 농도가 높을수록 증가하였는데 Cd은 인삼 폐기물이 1,929-3.800mg/g. Pb은 밤 친 껍질이 0.930-9.3685mg/g으로 다른 과일 및 한약재 폐기물보다 높았다. 온도별 중금속 흡착량은 온도가 높아질수록 증가하여 껍질이 9.368-9.613mg/g으로 다른 과일 및 한약재 폐기물보다 증가하였다. 이상의 결과로부터 물에 함유된 중금속을 제거하는데 과일 및 한약재 폐기물을 이용할 수 있을것으로 생각된다.

• Journal of Food Hygiene and Safety
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• v.2 no.2
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• pp.83-88
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• 1987

Effects of the extraction-methods and solvents on some minor components in crude rapeseed-oil and the autooxidation of the oils were examined in this study. The contents of unsaponifiable matters and sterols were not significantly variied depending on the extraction-methods and solvents. Chlorophyll-contents were elevated with the increasing molecular weights of extractionsolvents. Any significant effect of the extraction-temperature on the yield of chlorophyll was not observed. Autoxidation-tendency of the oils was found to be dependent on the boiling points of extraction-solvents.

• The Journal of the Korean dental association
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• v.16 no.3 s.106
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• pp.235-237
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• 1978

Dr. Walter Wright first presented the results of his studies on acrylic resins in July, 1937. The use of resins for adaptation in inlay and crown and bridge prosthesis was first reported in June 1940 by Harris. There has been now and acceptable list of several physical and mechanical properties of acrylic resins which have been studied to a considerable extent by various researchers, or determined from clinical experience. They include; pleasant esthetics, taste, odor, cleanliness, compatibility with oral tissue, dimensional stability, water sorption by imbibition, hardness, ease and success of repair, weight, thermal coefficient of expansion and strength to resist functional stress. The author carried a series of experiments forward to check the strength. Specimens which were cured at boiling temperature showed weaker strength than those ones which were cured at 72℃.

• Proceedings of the Korean Nuclear Society Conference
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• 1995.05a
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• pp.544-549
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• 1995

An analysis for Steam Line Break (SLB) events which result in a return-to-power conditions after reactor trip was performed for a postulated Yonggwang Nuclear Power Plant Unit 3 cycle 8. Analysis methodology for post-trip return-to-power SLB is quite different from that of a no return-to-power SLB and is more complicated. Therefore, it is necessary to develop an methodology to analyze the response of the NSSS parameter and the fuel performance for the post-trip return-to-power SLB events. In this analysis, the cases with and without offsite power were simulated by crediting 3-D reactivity feedback effect due to local heatup around stuck CEA and compared with the cases without 3-D reactivity feedback with respect to fuel performance, departure from nucleate boiling ratio (DNBR) and linear heat generation rate (LHGR).

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.10
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• pp.960-965
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• 2001

The minimum heat flux conditions are experimentally investigated for the subcooled liquid film flow on the horizontal plate. The experimental results show that the minimum heat flux point temperature becomes higher with the increase of the velocity and the subcooling of the liquid film flow. However, the effect of distance from the leading edge of the heat transfer plate on the minimum heat flux is almost negligible. Also, the experimental results show that the propagation velocity of wetting front increases with increasing the velocity and the subcooling of the liquid film flow.

• Journal of Haehwa Medicine
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• v.10 no.1
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• pp.47-53
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• 2001

In the result of investigating traditional chinese medical literatures to understand drug-processing about Pyritum, we could reach conclusions as follows: 1. Pyritum are divided into fresh Pyritum, calcining Pyritum, tempered Pyritum with vinegar by methods of drug-processing. 2. The methods of drug-procession about Pyritum like calcination, quenching, refining drugs with water or medicinal broth of Glycyrrhizae Radix(licorice), boiling with medicinal broth of Glycyrrhizae Radix(licorice) were used complicately. 3. Calcining Pyritum are grinded easily, convenient to apply a pill and powder and As, S are easily removed. Quenching Pyritum act on liver channel and then are reinforced the effects of relieving blood stasis, Pain and gushed out effecive ingredients. Refining Pyritum with water are reinforced the effect of tranquilizing the mind and clearing heat. above results indicates that using calcination, quenching and refining drugs with water together is the best method of drug-processing about Pyritum.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.10a
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• pp.645-650
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• 1997

An oxide fuel small size core (1200 MWt) was analyzed in comparison with a large size core (3600 MWt) in order to evaluate the size effects on transient safety performances of liquid-metal reactors (LMRs). in the first part of the study, main static safety parameters (i.e., Doppler coefficient, sodium void effect, etc.) of the two cores were characterized, and the second part of the study was focused on the dynamic behavior of the cores in two representative transient events: the unprotected loss-of-flow(ULOF) and the unprotected transient overpower (UTOP). Margins to fuel molting and sodium boiling have been evaluated for these representative transients. Results show that the small core has a generally better or equivalent level of safety performances during these events.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.27-38
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• 2006

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.