• KIEAE Journal
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• v.7 no.5
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• pp.81-86
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• 2007

The research analyzes the arrangement of boiler and hot water header, the method of radiator pipe setting, hot water supply control, hourly heating situation of each room for underfloor radiant heating systems in Korea and suggests an alternative to improve to efficient heating method. One of the best options for install position of hot water distributor is under kitchen sink which is center point of all rooms, according to previous research of the energy saving strategies. When the radiator pipes are arranged to each individual room instead of bedrooms through livingroom and kitchen, it has energy saving effects. For rooms without occupancy according to a time period, hot water supply method should be intermittent heating rather than continuous heating. For this intermittent heating method, individual control of hot water supply is more practical, and it can lead to massive energy savings. The intermittent heating system has time-lag, so it is more effective in energy saving with mild and comfort condition if the spaces are preheated by automatic control equipment prior to required time.

• Tribology and Lubricants
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• v.34 no.6
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• pp.284-291
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• 2018

Ball-milling for reactant powders in advance and using an induction heating system for Ni-Al intermetallic coating process are known to enhance the reactivity of combustion synthesis. In this work, the effects of the charging weight ratio of ball to powder in ball-milling for reactant Ni-Al powders and the synthesizing temperature in induction heating on sliding wear behavior of the coating layers are investigated. Sliding wear behavior of the coating layers is examined against a tool steel using a pin-on-disc type sliding wear machine. As results, wear of the coating layer ball-milled without ball was severely worn out at the sliding speed of 2m/s, regardless of the synthesizing temperature in induction heating. However, the wear rate of the coating layers at the sliding speed was remarkably decreased with increasing the charging weight ratio of ball in ball-milling for reactant powders. This can be explained by the fact that the void in the coating layer is disappeared and the coating layer is densified by the ball-milling. The evidence showed that pitting damages were disappeared on the worn surface of ball-milled coating layer. Consequentially, the Ni-Al intermetallic coating layer could have better wear resistance at all sliding speed ranges with the ball-milling for reactant powders in advance.

• Journal of the Korean Society for Heat Treatment
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• v.5 no.1
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• pp.23-31
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• 1992

It is investigated that Fe-C-N compound layer, defusion layer, and induction hardened layer produced by nitrocarburizing blend heat treatment in austenitic temperature with high frequency induction heating of mild steel specimen sprayed sursulf salt-bath. As the temperature of blend-heat treatment got increased, the thickness and hardness of compound layer and diffusion layer were increased. Compound layer(max. $35{\mu}m$), diffusion layer (max. 2.5mm) and induction hardened layer were gained in the shortest time 10 sec and in the case of $1000^{\circ}C$ total hardness depth of those was about 3.5mm. When the blend-heat treated specimen was reheated, maximum hardness of compound layer was dropped more than that of the reheated compound layer after sursulf treated, whereas hardness of diffusion layer was increased.

• 제어로봇시스템학회:학술대회논문집
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• 1990.10a
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• pp.779-782
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• 1990

Recently batch type cold rolling processes have been replaced by continuous annealing type processes for cold rolled sheets of mild steel and high strength steel in order to obtain higher productivity, labor saving. In the continuous annealing line, it is very important to maintain the target steel strip temperature at the exit side of each furnace. The automation system of continuous annealing line is based on a hierachical composition. This paper shows how to preset the set value of furnace temperature control for the heating section in a continuous annealing line. Saying in other words, this paper presents the development of an adaptive control approach to control the exit strip temperature in the continuous annealing line. There are three parts in this approach; one is a process modelling and another is recursive parameter estimation and the other is a design of temperature controller.

• Journal of Veterinary Clinics
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• v.19 no.2
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• pp.239-242
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• 2002

A two-month-old female Thoroughbred foal was referred to the Equine Hospital, Jeju Stud Fm, Korea Racing Association. The foal was presented with opening of the abdominal ring by congenital predisposition. In physical examination, the foal revealed a mild heating, fluctuant swelling at umbilicus. The umbilical hernia was diagnosed, and then modified umbilical herniorraphy was performed and resulted in successful treatment. We conclude this method is of great value within the six-month-old foal with hernial ring size less than 10 cm.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.402-417
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• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• The Journal of Korean Obstetrics and Gynecology
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• v.20 no.3
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• pp.238-245
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• 2007

Purpose: In postpartum period, women are very weak and liable to various diseases. So postpartum care is very important. But excessive heating and sweating cause postpartum diseases. Methods: The patient in this case, 37 years-old female was in Kyunghee University East-West neo medical center for 8days(27th/Oct/2006 - 3rd/Nov/2006). Her chief complains when she was admitted in the hospital were sweating, chilling, and mild dizziness. These symptoms were caused by excessive heating and sweating. We thought that her condition was deficiency of Qi. After giving her the therapies with herb medicine, acupuncture and moxibustion, her symptoms got almost disappeared and her condition got better. Results: After the oriental medical treatment, the clinical symptom of postpartum disease was improved. Conclusion: This case study shows that excessive heating and sweating cause postpartum diseases and the oriental medical therapy is effective in treating postpartum disease. And the guideline of postpartum care is needed.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.153-158
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• 1984

The traditional methods of testing the meltability of cheese, the Schreiber and the Arnott test, were reviewed and compared. The limitations of such methods were examined. Different sensitivities were observed for these two tests. In the Schreiber test, sharp Cheddar showed highest meltability, followed by process American, mild Cheddar, and Mozzarella. In the Arnott test, however, the rank changed to Mozzarella, mild Cheddar, sharp Cheddar, and process American. Process cheese products showed very dispersed values. Meltability increased quickly until about 4 min and held constant after 5 min in the Schreiber test. In the Arnott test, it started to increase after 5 min and held constant after 15 min. The constant meltabilities shown after certain times were caused by scorching or case hardening which prevented further flow. The DSC-thermogram showed endothermal peaks at about 14 and $30^{\circ}C$. These peaks can be accounted for by the fusion of butter fat during heating.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.732-737
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• 2005

The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the $ID_{50}$ (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the $ID_{50}$ to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating ($60^{\circ}C$) process, the $IT_{50}$ (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

• Korean journal of applied entomology
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• v.17 no.3 s.36
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• pp.131-138
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• 1978

A virus named Cymbidium mild mosaic virus(Cy MMV), was mechanically transmitted to Chenopodium amaranticolor from the leaves of Cymbidium with mild mosaic symptoms. The virus was cultured in C. amaranticolor, in which it produced local chlorotic and ring spots, followed by systemic vein clearing with distortion. CyMMV infected 7 out of 35 species of plants. In C. amaranticolor juice infectivity was lost by heating at $90^{\circ}C$ for 10 miuntes, and by aging at$20^{\circ}C$ for 60 days, and by diluting at $10^{-6}$ when bioassayed on C. amaranticolor. CyMMV was not transmitted by Myzus persicae. The virus was purified after clarification of homogenized C. amaranticolor leaf tissues with chloroform, by differential centrifugation followed by sucrose density gradient centrifugation. Electron microscopic examination of purified preparation showed spherical particles of 28nm in diameter. The UV absorption spectrum of purified preparation was typical of u nucleoprotein (max. at 261nm. min. at 243nm), and showed 260/280=1.72 and max/min=1.26. The value of the sedimentation coefficient of the virus was S20.w=126. In gel-diffusion tests, CyMMV antiserum reacted with CarMV, but not with any of four other viruses (BBWV, CRSV, CMV, TBRV) having similar particles and properties in vitro. In ultra-thin sections of CyMMV infected tissues, a large number of virus particles were found in the cytoplasm of mesophyll cells and in xylem vessels.