• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.141-146
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• 1986

As a fundamental study of fresh water fish on a suitable cooking method and on flavor components from the view point of food science, changes in the free amino acid composition of the muscle extracts of snakehead (Channa argus) during heating in boiling water were investigated. The muscle extract of raw fish was featured a very high content of glycine, taurine, glutamic acid and histidine, and a large amount of urine was also determined in the extract; the former four components comprised about $53\%$ of the total free amino acids. The total extractable nitrogen was greatly increased with the heating time till 120 minutes of heating, while it gradually decreased thereafter. The apparently increased components on heating of 120 minutes were taurine, glycine, alanine, hydroxyproline, and ${\beta}$-aminoisobutyric acid, etc. including urea. After hydrolysis of the extracts, some of the amino acids were increased, the content of ethanolamine, lysine, 1-methyl histidine, phenylalanine, glutamic acid and taurine, etc. were apparently increased.

• Fashion & Textile Research Journal
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• v.15 no.6
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• pp.985-992
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• 2013

Polytrimethylene terephthalate(PTT) offers several advantageous properties such as good tensile strength, uniformity, stiffness, toughness, UV stability, resilience, stain resistance, outstanding elastic recovery, and dyeability. The effects of annealing temperature on physical properties and the structure of PTT filaments and yarn were investigated by measuring wide-angle X-ray diffraction (WAXD), density, optical birefringence, dynamic visco elasticity, and tensile testing. The intensity of maximum tan ${\delta}$ decreased and the temperature of maximum tan ${\delta}$ shifted to a higher temperature as the annealing temperature of filaments increased; however, it shifted to a lower temperature when the annealing temperature exceeded $130^{\circ}C$. In addition, crystallinity, density and D-spacing of (010) crystal face increased as the annealing temperature increased. Optical birefringence and specific stress were almost constant up to $100^{\circ}C$ and then decreased above $130^{\circ}C$. The shrinkage of PTT filament is 0 in boiling water when annealed above $130^{\circ}C$; consequently, the use of annealed fiber above $130^{\circ}C$ can remove thermal instability when dyeing PTT fiber. In the case of yarns, the thermal stability and physical properties of yarns showed the best effect when the ply number is less than 5, twist number is less than 400tpm, and the annealing time is 20minutes.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.5
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• pp.503-511
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• 2011

Water spray cooling is a significant technology for cooling of materials from high-temperature up to $900^{\circ}C$. The effects of cooling water temperature on spray cooling are mainly provided for hot steel plate cooling applications in this study. The heat flux measurements are introduced by a novel experimental technique that has a function of heat flux gauge in which test block assemblies are used to measure the heat flux distribution on the surface. The spray is produced by a fullcone nozzle and experiments are performed at fixed water impact density of G and fixed nozzle-totarget spacing. The results show that effects of water temperature on forced boiling heat transfer characteristics are presented for five different water temperatures between 5 to $45^{\circ}C$. The local heat flux curves and heat transfer coefficients are also provided to a benchmark data for the actual spray cooling of hot steel plate cooling applications.

• 한국지역지리학회:학술대회
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• 2009.08a
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• pp.108-115
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• 2009

An increase in oil and gas plants caused by development of process industry have brought into the increase in use of flammable and toxic materials in the complex process under high temperature and pressure. There is always possibility of fire and explosion of dangerous chemicals, which exist as raw materials, intermediates, and finished goods whether used or stored in the industrial plants. Since there is the need of efforts on disaster damage reduction or mitigation process, we have been conducting a research to relate explosion model on the background of real 3D terrain model. By predicting the extent of damage caused by recent disasters, we will be able to improve efficiency of recovery and, sure, to take preventive measure and emergency counterplan in response to unprepared disaster. For disaster damage prediction, it is general to conduct quantitative risk assessment, using engineering model for environmentaldescription of the target area. There are different engineering models, according to type of disaster, to be used for industry disaster such as UVCE (Unconfined Vapor Cloud Explosion), BLEVE (Boiling Liquid Evaporation Vapor Explosion), Fireball and so on, among them.we estimate explosion damage through UVCE model which is used in the event of explosion of high frequency and severe damage. When flammable gas in a tank is released to the air, firing it brings about explosion, then we can assess the effect of explosion. As 3D terrain information data is utilized to predict and estimate the extent of damage for each human and material. 3D terrain data with synthetic environment (SEDRIS) gives us more accurate damage prediction for industrial disaster and this research will show appropriate prediction results.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.504-510
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• 2018

Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.

• Journal of Conservation Science
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• v.35 no.6
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• pp.621-630
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• 2019

A woodblock softening process using saltwater was investigated in order to reduce the cracks and distortion caused by the woodblock-making process and to make the woodblock softer and sculpturing easier. Although anatomical studies of woodblocks have been ongoing for years, little work has been done on softening treatments using natural materials. Hence, the purpose of this paper is to investigate the change in the physical properties of wood treated with saturated brine and the effect of salt on metal nails found embedded in woodblocks. After boiling for twelve h each in water and saturated brine, the saltwater-boiled specimens have longer drying times than the water-boiled specimens. Further, it was observed that salt particles penetrated the cells in the wood. As a result of exposing the copper and iron nails, which were stuck in each specimen, to a high humidity environment, the weight of the saltwater-boiled specimens increased due to the hygroscopicity of the salt. Corrosion of the nails also occurred. This result is similar to the problem that appears on the edge of a woodblock. In conclusion, it was shown that salt in the wood cells affects the corrosion of metal embedded in the wood.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2470-2476
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• 2011

Inherent strain method, a hybrid method of experimental and numerical, is known to be very efficient in predicting the plate deformation due to line heating. For the simulation of deformation using inherent strain method, it is important to determine the magnitude and the region of inherent strain properly. Because the phase of steel transforms differently depending on the actual speed of cooling following line heating, it should be also considered in determining the inherent strain. A heat transfer analysis method including the effects of impinging water jet, film boiling, and radiation is proposed to simulate the water cooling process widely used in shipyards. From the above simulation it is possible to obtain the actual speed of cooling and volume percentage of each phase in the inherent strain region of a line heated steel plate. Based on the material properties calculated from the volume percentage of each phase, it should be possible to predict the plate deformations due to line heating with better precision.

• Journal of Powder Materials
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• v.20 no.5
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• pp.332-337
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• 2013

Recently, self-propagating high-temperature synthesis (SHS), related to metallic and ceramic powder interactions, has attracted huge interest from more and more researchers, because it can provide an attractive, energy-efficient approach to the synthesis of simple and complex materials. The adiabatic temperature $T_{ad}$ and apparent activation energy analysis of different thermit systems plays an important role in thermodynamic studies on combustion synthesis. After establishing and verifying a mathematic calculation program for predicting adiabatic temperatures, based on the thermodynamic theory of combustion synthesis systems, the adiabatic temperatures of the NiO/Al aluminothermic system during self-propagating high-temperature synthesis were investigated. The effect of a diluting agent additive fraction on combustion velocity was studied. According to the simulation and experimental results, the apparent activation energy was estimated using the Arrhenius diagram of $ln(v/T_{ad}){\sim}/T_{ad}$ based on the combustion equation given by Merzhanov et al. When the temperature exceeds the boiling point of aluminum (2,790 K), the apparent activation energy of the NiO/Al aluminothermic system is $64{\pm}14$ kJ/mol. In contrast, below 2,790 K, the apparent activation energy is $189{\pm}15$ kJ/mol. The process of combustion contributed to the mass-transference of aluminum reactant of the burning compacts. The reliability of the simulation results was experimentally verified.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.717-722
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• 2015

D-limonene included in citrus fruits is obtainable to extract essential oil as well as separate the oil ingredient. Soxhlet extraction, a type of SDE (Simultaneous steam Distillation and solvent Extraction), was used to extract limonene from tangerine peel. HPLC analysis was performed to quantify extracted d-limonene by using reversed-phase HPLC column. Results of HPLC analysis showed that the optimal extraction time was 2 hours in any solvent, and the extracted amounts of d-limonene in tangerine peel (per g tangerine peel) were 7.77 mg, 0.49 mg, and 0.28 mg in ethyl alcohol, n-hexane, and ether. Because yield was the highest in using ethyl alcohol as a solvent, polarity is stronger factor to effect on yield of extraction than boiling point.