• 상하수도학회지
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• 제19권3호
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• pp.363-369
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• 2005

This paper presents the integrated technique of water quality analysis and Geographic Information System(GIS) for assessing the variation of free chlorine residuals by water temperature and supply distance in Sangri water supply system in Daegu. GIS was utilized for mapping projectmap, extraction of a pipeline route, and supply distance. Free chlorine residual is analyzed every month for appraising the seasonal variation. As a result, free chlorine residuals are affected both water temperature and water supply distance, and it becomes worse as water temperature and water supply distance is increased. To maintain 0.4mg/l of free chlorine residual, initial dose concentration should be over 1.85mg/l in summer.

• Geomechanics and Engineering
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• 제21권3호
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• pp.237-245
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• 2020

The process of evaporation from free water surface was simulated in a large scale environmental chamber under various controlled atmospheric conditions and also was modelled by a new mass transfer model. Six evaporation tests were conducted with increasing wind speed and air temperature in the environmental chamber, and hence the effect of atmosphere parameters on the evaporation process and the corresponding response of water were investigated. Furthermore, based on the experiment results, seven general types of mass transfer models were evaluated firstly, and then a new model consisted of wind speed function and air relative humidity function was proposed and validated. The results show that the free water evaporation is mainly affected by the atmospheric parameters and the evaporation rate increases with the increasing air temperature and wind speed. Both the air and soil temperatures are affected by the energy transformation during water evaporation. The new model can satisfactorily describe the evaporation process from free water surface under different atmospheric conditions.

• 한국생산제조학회지
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• 제21권5호
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• pp.720-725
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• 2012

Sodium hypochlorite is used worldwide as a water disinfectant and in bleaching agent. Sodium hypochlorite applied to water initially undergoes hydrolysis to form free chlorine consisting of hypochlorous acid(HOCl) and hypochlorite ion($OCl^-$). For free chlorine determination, an electrochemical method is simple due to the electroactivity of free chlorine; it measures current and is free of most reagents. Amperometric free chlorine sensor has been developed with gold (Au)-based electrode. The 3-electrode free chlorine sensor whose working and counter electrodes were Pt exhibited excellent response to HClO at +400mV vs. Ag/AgCl/sat. KCl. In addition, the use of a pH error correction algorithm provided a reliable measurement of residual free chlorine in water sample without any pretreatment in the normal pH range(pH 6~8) of municipal water supply. The free chlorine sensor installed in on-line monitoring system could be used to continually monitor the level of residual free chlorine in real samples.

• 한국식품영양학회지
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• 제30권6호
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.

• 한국축산식품학회지
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• 제39권4호
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• pp.623-631
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• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

• 한국건축시공학회지
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• 제4권4호
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• pp.95-101
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• 2004

The purpose of this paper is to compare free-chloride content with water-soluble chloride in blast furnace cement(BSC) paste. The content of free-chloride in cement paste measured by pore solution analysis and water-soluble chloride measured by ASTM. The result of this study are as follows: 1. The concentration of chloride ion in pore solution of BSC-solidified matrix is almost as low as 43-71% compared to that of OPC-solidified matrix containing the same chloride content in cement paste. 2. The binding capacity of specimens, OPC Pl-P5, are 93.5-77%, but the binding capacity of specimens, BSC Pl-P5 are 97.1-86.1%, which is to be as high as 2-9.1% compared to OPC containing the same chloride content. 3. In terms of water-soluble chloride content in BSC paste are 15-31.7 percent of chloride addition but free-chloride content in pore solution are 2.9-13.9 percent of chloride addition. The free-chloride content in pore solution is 19.3-43.8 percent lower for the water-soluble chloride content in cement paste.

• 상하수도학회지
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• 제25권5호
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• pp.627-634
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• 2011

In the present study, the flow behaviors of square jets surface discharged and submerged discharged into shallow water were each simulated using computational fluid dynamics, and the results were compared. As for the verification of the models, the results of the hydraulic experiment conducted by Sankar, et al. (2009) were used. According to the results of the verification, the present application of computational fluid dynamics to the flow analysis of square jets discharged into shallow water was valid. As for the wall jet, which is one form of submerged discharges, at the bottom wall boundary, the peak velocity of the jet rapidly moved from the center of the jet to the bottom wall boundary due to the restriction of jet entrainment and the no-slip condition of the bottom wall boundary, and, as for the surface discharge, because jet entrainment is limited on the free water surface, the peak velocity of the jet moved from the center of the jet to the free water surface. This is because jet entrainment is restricted at the bottom wall boundary and the surface so that the momentum of the central core of the jet is preserved for considerable time at the bottom wall boundary and the surface. In addition, due to the effect of the bottom wall boundary and the free water surface, the jet discharged into shallow water had a smaller velocity diminution rate near the discharge outlet than did the free jet; at a location where it was so distant from the discharge outlet that the vertical profile of the velocity was nearly equal (b/x =20~30), moreover, it had a far smaller velocity diminution rate than did the free jet due to the effect of the finite depth.

• Fisheries and Aquatic Sciences
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• 제16권2호
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• pp.63-69
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• 2013

Shucked oysters were soaked in an equal weight of salt water and stored at $3^{\circ}C$ for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2022년도 학술발표회
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• pp.155-155
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• 2022

Low head, ogee spillways is popularly used to defense against floods as well as to provide water for irrigation. Spillway is also used to assess compliance with water quality regulations by controlling amount of discharge to the downstream of a channel. For the purpose of water resource management and/or environmental aspects as explained above, the flow discharge through spillways need to be correctly rated as a function of geometry and hydraulic variables. Typically, four flow conditions are encountered during the operation of spillway: (a) uncontrolled free flow (UF); (b) uncontrolled submerged flow (US); controlled free flow (CF); and controlled submerged flow (CS), and each condition has a unique rating equation. However, one of the tricky part of the spillway operation is finding correct flow type over the spillway because structures can operate under both submerged and free flow conditions, and the types are continuously changing over time depending on the amount of discharge, head water and tail water elevation. Quite obviously, if the wrong rating curve relationship is applied because of misjudgment of the flow type due to a transition, a serious error can occur. Thus, an hydraulic model study of one of spillway structure located in South Florida was conducted for the purpose of developing transition relationships. In this presentation, US to UF transition is highlighted.

• Asian-Australasian Journal of Animal Sciences
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• 제14권4호
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• pp.467-473
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• 2001

The internal humoral factors in the central regulation of dry feed intake during water deprivation in sheep were investigated by measurement of cerebrospinal fluid (CSF) constituents. Five animals were fed dried alfalfa chaff for 2 hours once a day. Sheep in the water deprivation treatment were deprived of water for 28 hours, while the sheep in the control treatment were given free access to water. During the first hour of the 2 hour feeding period, a rapid reduction in blood volume occured in both treatments (water deprivation and free access to water). The CSF concentrations of Na, Cl and osmolality during the second hour of the 2 hour feeding period in both treatments were greater (p<0.01) than those during the first hour. The drinking behaviors in sheep were concentrated during the second hour of the 2 hour feeding period in periods of free access to water. Water intake during feeding in periods of free access to water was 1110 ml/2 h. The levels of increase in CSF osmolality with feeding during water deprivation were greater (p<0.01) than during periods of free access to water. The changes in CSF osmolality with feeding during water deprivation produced more vigorous thirst sensations in the brain compared to during periods of free access to water. The eating rates for the first hour of the allotted 2 hour feeding period were the same under both treatments. However, the eating rates for the second hour during water deprivation periods decreased significantly (p<0.05) compared to those during periods of free access to water. The decreased eating rates for the second hour during water deprivation may be due to the vigorous thirst sensations produced in the brain. The results suggest that the increase in CSF osmolality with feeding during water deprivation acts as a thirst and satiety factor in brain mechanisms controlling feeding to decrease dry feed intake in water-deprived sheep.