• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.3
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• pp.344-353
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• 2019

The wakes behind a square cylinder were simulated using two-equation turbulence models, $k-{\varepsilon}$ and RNG $k-{\varepsilon}$ models. For comparisons between the model predictions and analytical solutions, we employed three skill assessments:, the correlation coefficient for the similarity of the wake shape, the error of maximum velocity difference (EMVD) of the accuracy of wake velocity, and the ratio of drag coefficient (RDC) for the flow patterns as in the authors' previous study. On the basis of the calculated results, we discussed the feasibility of each model for wake simulation and suggested a suitable value for an eddy viscosity related constant in each turbulence model. The $k-{\varepsilon}$ model underestimated the drag coefficient by over 40 %, and its performance was worse than that in the previous study with one-equation and mixing length models, resulting from the empirical constants in the ${\varepsilon}-equation$. In the RNG $k-{\varepsilon}$ model experiments, when an eddy viscosity related constant was six times higher than the suggested value, the model results were yielded good predictions compared with the analytical solutions. Then, the values of EMVD and RDC were 3.8 % and 3.2 %, respectively. The results of the turbulence model simulations indicated that the RNG $k-{\varepsilon}$ model results successfully represented wakes behind the square cylinder, and the mean error for all skill assessments was less than 4 %.

• Journal of Nutrition and Health
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• v.16 no.3
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• pp.146-153
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• 1983

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making properties, various levels of strong wheat flour and additives such as sodium alginate (SA) and xanthan gum(XG) were added to buckwheat. 1) The buckwheat $B_2$ and $B_3$ flours contained much higher amounts of crude ash, protein and fat than the $B_1$ flour. 2) Buckwheat $B_3$ flour demonstrated lower maxium viscosity value by amylograph than the $B_1$ flour, but it demonstrated 2 times higher maximum viscosity value than wheat flour. Buckwheat $B_1$ flour demonstrated 4-5 times higher maximum viscosity value than wheat flour. Addition of SA and XG increased the viscosity of the flour mixtures. 3) It was possible to make dried noodles from the composite flour of (buckwheat 40 %+wheat 60 %). The lesser the quantity of buckwheat flour was, the better the kneading property of mixed flour was. 4) SA and XG, which were added at the level of 1.0-1.5%, significantly improved dough making properties and the cooking quality of the noodles.

• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.131-140
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• 2005

In this work we show the results of our most recent Direct Numerical Simulations (DNS) of turbulent viscoelastic channel flow using spectral spatial approximations and a stabilizing artificial diffusion in the viscoelastic constitutive model. The Finite-Elasticity Non-Linear Elastic Dumbbell model with the Peterlin approximation (FENE-P) is used to represent the effect of polymer molecules in solution, The corresponding rheological parameters are chosen so that to get closer to the conditions corresponding to maximum drag reduction: A high extensibility parameter (60) and a moderate solvent viscosity ratio (0.8) are used with two different friction Weissenberg numbers (50 and 100). We then first find that the corresponding achieved drag reduction, in the range of friction Reynolds numbers used in this work (180-590), is insensitive to the Reynolds number (in accordance to previous work). The obtained drag reduction is at the level of $49\%\;and\;63\%$, for the friction Weissenberg numbers 50 and 100, respectively. The largest value is substantially higher than any of our previous simulations, performed at more moderate levels of viscoelasticity (i.e. higher viscosity ratio and smaller extensibility parameter values). Therefore, the maximum extensional viscosity exhibited by the modeled system and the friction Weissenberg number can still be considered as the dominant factors determining the levels of drag reduction. These can reach high values, even for of dilute polymer solution (the system modeled by the FENE-P model), provided the flow viscoelasticity is high, corresponding to a high polymer molecular weight (which translates to a high extensibility parameter) and a high friction Weissenberg number. Based on that and the changes observed in the turbulent structure and in the most prevalent statistics, as presented in this work, we can still rationalize for an increasing extensional resistance-based drag reduction mechanism as the most prevalent mechanism for drag reduction, the same one evidenced in our previous work: As the polymer elasticity increases, so does the resistance offered to extensional deformation. That, in turn, changes the structure of the most energy-containing turbulent eddies (they become wider, more well correlated, and weaker in intensity) so that they become less efficient in transferring momentum, thus leading to drag reduction. Such a continuum, rheology-based, mechanism has first been proposed in the early 70s independently by Metzner and Lamley and is to be contrasted against any molecularly based explanations.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.509-518
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• 1998

The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.1
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• pp.152-160
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• 2021

The purpose of this study was to investigate the difference in the number of repetitions and the change in electromyographic response during the maximum speed squat exercise according to the depth conditions and the maximum speed squat exercise according to the time of each depth. Ten men in their 20s were selected as subjects and the maximum speed squat was performed for one minute in three environmental conditions (ground, knee depth, waist depth). We found that the number of repetitions according to the depth of water showed a significant difference, and as a result of the post-mortem comparison, the number of repetitions was higher in the ground condition and the knee depth than in the waist depth. And the muscle activity of rectus abdominis, erector spinae, rectus femoris, biceps femoris was increased during ground squat exercise, activity of all muscle was decreased during knee depth squat exercise, and activity of rectus abdominis, erector spinae, biceps femoris, tibialis anterior, gastrocnemius was decreased during waist depth squat. In conclusion, muscle activity of lower extremities during squat exercise in underwater environment can be lowered as the depth of water is deep due to buoyancy, but muscle activity of trunk muscles can be increased rather due to the effect of viscosity and drag.

• Honam Mathematical Journal
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• v.36 no.4
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• pp.755-766
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• 2014

In the discrete formulation of the bubble stabilized Legendre Galerkin methods, the system of equations includes the artificial viscosity term as the parameter. We investigate the estimation of this parameter to get the optimal solution which minimizes the maximum error. Some numerical results are reported.

• Journal of the Korean Society of Safety
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• v.10 no.1
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• pp.41-49
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• 1995

A potable oil skimmer is in need to remove spilt oils before they spread, which is applicable to various situations of oil viscosity, spill location, current, tides, waves and wind. An air suction skimmer was selected to be developed because of its advantages such as simple structure, excellent transportability, and easy deployment. A prototype operating by a commercial vacuum cleaner was fabricated. Tests of the skimmer showed good performance : the maximum suction rate of water and suction head were 18㎥/h and 2.7m, respectively.

• Tribology and Lubricants
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• v.5 no.1
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• pp.69-75
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• 1989

The mobility method of dynamically loaded journal bearings was applied to optimize the lubrication of the main journal bearing of the crank press. The effects of oil viscosity, temperature bearing clearance, length, the existence of the circumferential groove, peak press force, and crank rpm were examined. From the results of the minimum film thickness and the maximum film pressure, some of the factors could be optimized, and the degrees of the beneficial and detrimental effects of the others could be estimated.

• Journal of the Korean Graphic Arts Communication Society
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• v.10 no.1
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• pp.23-33
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• 1992

The negative pressure distribution curves of the exit of printing nip were obtained by the transducer type tackometer. As the results, found that the elasticity of rubber rollers and pastic viscosity affect to the maximum negative and positive pressure but, the gap of the printing nip didn`t affects to the tack values of ink and ink film thickness. Ink spritting is accured by negative pressure and inks viscoelasticity. And the tack value is affect by properties of the vehicle component in the inks.

• Tribology and Lubricants
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• v.26 no.4
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• pp.240-245
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• 2010

This paper describes the influence on engine main bearing behavior of the oil film when the fuel is diluted on a diesel engine equipped with DPF system. Oil film pressure and the thickness is calculated in accordance to the fuel dilution. The calculation is based on the numerical analysis of the engine main bearing. As a result, the engine oil viscosity decreased as the fuel dilution increased. This led the increment of the maximum oil thickness pressure. Verification of the minimum oil film thickness settlement by the engine gas pressure and the fuel dilution was confirmed. Destruction possibility of the engine main bearing was foreseen when the engine speed was 2000 rpm with the fuel dilution 15% and the 5W40 engine oil.