• Geomechanics and Engineering
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• v.15 no.4
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• pp.997-1004
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• 2018

The brine leakage is a tough problem in artificial freezing engineering. This paper takes the common soft clay in Wujiang District as the study object, and calcium chloride solutions with six salinity levels were considered. The 'classic' cooling curve method was employed to measure the freezing point of specimens after freeze-thaw. Results indicate that four characteristic stages can be observed including supercooling, abrupt transition, equilibrium and continual freezing, strongly dependent on the variation of unfrozen water content. Two characteristic points were found from the cooling curves, i.e., freezing point and initial crystallization temperature. A critical value for the former exists at which the increment lowers. The higher the saline content approximately linearly, lower the freezing point. In the initial five cycles, the freezing point increases and then stabilizes. Besides, the degree of supercooling was calculated and its correlations with water, salt and freeze-thaw cycles were noted. Finally, an empirical equation was proposed for the relationship of freezing point and three main factors, i.e., water content, saline content and freeze-thaw cycles. Comparison of calculated and measured data proves that it is reliable and may provide guidance for the design and numerical analysis in frozen soil engineering.

• Journal of Biosystems Engineering
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• v.33 no.1
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• pp.21-29
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• 2008

In this study, the thermal properties of peeled chestnuts were measured, and the mathematical prediction model of freezing time was also developed for various interior positions from center to rind (surface). The measured thermal properties were showed that heat conductivity is $0.43W/m^{\circ}C$, specific heat is $2.7206J/m^3^{\circ}C$, latent heat is $216.9{\times}10^6J/m^3$ and freezing point is $-2.8^{\circ}C$. The entire process about reaching to the freezing time of peeled chestnuts was analyzed with its each regular depth position using the finite difference method (FDM) based on computer simulation. In case of regular freezing temperature, it was showed an that surface (rind) position is more rapidly reached into the freezing point rather than the center position, and also reaching time to the freezing point is more fast at the lower freezing temperature. Comparison results between simulation and experiments showed linear relationship. In regularly varying condition for freezing temperature, this method would give an information to predict a freezing time of the interior points for peeled chestnuts and more similar agricultural products.

• Food Science and Preservation
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• v.7 no.1
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• pp.57-62
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• 2000

Ginseng was stored at a temperature lower than the freezing point after a treatment of freezing point depressing agents to extend its freshness. Respiration rate at freezing point of ginseng, -1.7${\pm}$0.1$^{\circ}C$, was inhibited 92% and 97% compared with those stored at 5$^{\circ}C$or 20$^{\circ}C$ , respectively. Sorbitol solution chosen as a freezing point depressing agent lowered the freezing point of ginseng to about -3.0$^{\circ}C$. Ginsengs treated with the sorbitol solution and packaged with 0.06mm LDPE was stored at -2$^{\circ}C$ , and the quality change was then compared with ginsengs stored at 0$^{\circ}C$ and 5$^{\circ}C$. Weight loss of ginsengs stored at -2$^{\circ}C$ for 100days was 1.5%, which is about 2.6times less than those stored at 5$^{\circ}C$. However, there were no significant difference between the ginsengs stored at -2$^{\circ}C$ and at 0$^{\circ}C$(1.9%). Spoilage rate of the ginsengs was 100% after 50 days of storage at 5$^{\circ}C$ and 25% after 100days at 0$^{\circ}C$respectively. but that of ginsengs stored at -2$^{\circ}C$ was 13%, which was half than that of ginsengs stored at 0$^{\circ}C$. Firmness and amount of monoscaccharides in ginsengs were decreased during storage at 5 or 0$^{\circ}C$ but ginsengs stored at -2$^{\circ}C$ showed better firmness and an increase in monosaccharides such as fructose and glucose. From above, when ginseng treated with freezing pont depressing agents were stored at -2$^{\circ}C$, the shelf life was extended to 2 or 3 times longer than those that were stored at 5 or 0$^{\circ}C$, respectively.

• Journal of Sensor Science and Technology
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• v.13 no.6
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• pp.411-416
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• 2004

In the international temperature scale of 1990 (ITS-90), standard platinum resistance thermometer (SPRT) is a defining standard thermometer used in the temperature range from 13.8033 K to $961^{\circ}C$. Uncertainty of SPRT is about several mK and uncertainty of defining fixed points of the ITS-90 which is used for calibrating SPRT is about several tenth of mK. Above $0^{\circ}C$. the defining fixed points are gallium melting point and indium, tin, zinc, aluminium and silver freezing points which are all realized using an electric furnace or a liquid bath. To realize freezing point of tin ($231.928^{\circ}C$) and zinc ($419.527^{\cir}C$), two 3-zone furnaces which have 3 electric heaters were manufactured. Temperature gradient of the constructed furnaces were tested. Uncertainty caused by temperature gradient of furnace and immersion effect of SPRT in the sealed-type freezing point cells were evaluated 0.038 mK for tin freezing point and 0.036 mK for zinc freezing point.

• Journal of the Korean Geotechnical Society
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• v.15 no.6
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• pp.297-306
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• 1999

In this research, the frost heave mechanism of the weathered tuff soil sampled from the area tying between Ulanbator and Beijing was studied. The frost heave tests were carried maintaining the constant temperature at both upper$(+5^{\circ}C)\; and\; lower(-5^{\circ}C)$ ends of the sample. Here, main emphasis is given on variation of the freezing point depression with the variation of applied overburden pressure. The expansion of ice lens and migration of the pore water towards freezing front were observed in the test. It was found that with the increase in overburden pressure there is decrease in heave rate and increase in the absolute value of a segregation-freezing temperature. Hence the equation between segregation-freezing temperature and overburden pressure could be suggested. Also the water content of the samples at the frozen side was shown to be higher than those at the unfrozen side. Similarly, the water at warmer part of the frozen tuff was found much higher than that of the cooler part.

• Journal of The Korean Association For Science Education
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• v.25 no.2
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• pp.88-97
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• 2005

The purpose of this study was to investigate explanations of science textbooks and science teachers' conceptions related to freezing point depression phenomenon. Seven kinds of middle school science textbooks and five kinds of high school chemistryII textbooks were analyzed for the purpose. The teachers' conceptions were searched by a questionnaire developed in this study. The subjects were 146 science teachers. The explanation types of science textbooks were divided into two; 'Description of the phenomenon' and 'Vapor pressure lowering'. The explanations in most of middle school science textbooks and high school chemistryII textbooks belong to 'Description of the phenomenon' and there was no explanation of the reason. The graphs related to depression of freezing point were diverse, too. Most of the science teachers also did not have scientific conception. The percentage of the teachers who thought that the cause of freezing point depression was blocking of solute in solution was high. But the teacher could not find meaningful relation the 'Blocking of solute' explanation represented for elevation of boiling point with depression of freezing point. It is insisted that entropy concept is need to explain depression of freezing point phenomenon in this study.

• Journal of the Korean Society of Safety
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• v.32 no.6
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• pp.150-156
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• 2017

A frozen road surface increases traffic accidents during the winter season. Hence, information on easily-frozen road sections and their specificities are required to prevent traffic accidents. Frozen road surfaces are determined by equipment measuring road surface temperatures. However, there are limitations in investigating the entire road network. Therefore, it is imperative to develop new methods that effectively determine road surface freezing risks. Meteorologically, road surfaces are frozen when the actual temperature cools down to the dew point temperature. Under this condition, there is likely to be frost if relative humidity reaches 100% and frozen road surfaces as the temperature gets lower. Meteorological characteristics give us an alternative to a direct measurement road surface temperature to estimate risks of road surface freezing. Based on the clues, the relationship between severity of traffic accidents and temperature changes is empirically investigated using Paju weather data. The results reveal that as the temperature gets lower and changes in current temperature are relatively small, the severity of traffic accidents become higher. In addition, the same is true when the difference between current temperature and the dew point temperature is relatively small, as it increases possibilities of road surface freezing. Future studies must investigate how current temperature and the dew point temperature affect road surface freezing and thereby establish a time-space scope to estimate possible road surface freezing sections using only weather and road material type data. This would provide invaluable information for predicting and preventing frozen road accidents based on weather patterns.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1507-1516
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• 2020

This study analyzed the scenario for road freezing section by applying the road freezing evaluation algorithm. To apply road freezing algorithm, the influencing factors on road freezing were reviewed. Observation data from four points, Mokgam IC, Jeongneung tunnel, Seongsan bridge, and Yeomchang bridge were used for analysis. All observatories are installed on the expressway, and they are classified for the analysis of road freezing characteristics. When the difference between the road surface temperature and dew-point temperature of the road freezing evaluation algorithm was 3℃ or less, the section where road freezing occurred was checked. In addition, road freezing evaluation was derived through the change of the road surface condition and water film thickness of the freezing section.

• Journal of Korean Elementary Science Education
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• v.32 no.2
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• pp.206-224
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• 2013

The purpose of this study is to investigate the elementary pre-service teachers' conceptions on 'the freezing point depression' focusing on the survey from a National University of Education. Eighteen pre-service teachers who had completed high school Chemistry II coursework were selected to participate in the study. Participants answered a four question survey to measure their scientific knowledge and conceptions of this phenomenon. Each answer was qualitatively analyzed to determine whether they have 'scientific conceptions' or 'quasi-scientific conceptions' or 'misconceptions'. The results from the study are as follows: First, it was showed that none of the eighteen participants had 'scientific conceptions', six had 'quasi-scientific conceptions' and eight had 'misconceptions' about the caused effect when $CaCl_2$ is scattered on the ice. Second, it was found that three participants had 'scientific conceptions', eight had 'quasi-scientific conceptions' and two had 'misconceptions' for the second survey question. Third, ten out of eighteen participants demonstrated 'scientific conceptions' about the phenomenon of salt water freezing. Fourth, only three of eighteen participants illustrated appropriate 'scientific conceptions' for the fourth survey question. Fifth, of all participants, none answered more than three questions correctly, and only three participants answered any combination of two questions correctly. Based on the findings of this study, five explanatory models were developed. And the models were proposed for pre-service teachers to enhance their understanding of the freezing point depression phenomenon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).