• Journal of Advanced Marine Engineering and Technology
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• 제33권3호
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• pp.378-386
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• 2009

The effect of fuel mixing on soot structure with methane, ethane, and propane to ethylene-base counterflow diffusion flames has been investigated by measuring the volume fraction, number density, and particle size of soot by adopting the light extinction/scattering techniques. The experimental result showed that the mixing of ethane and propane in ethylene diffusion flame increased soot volume fraction while the mixing of methane decreased. As compare to the ethylene-base flame, the diameters of soot particles for mixture flames are slightly smaller. While the soot number densities for the mixture flames are much higher. Thus, the increase in the soot volume fraction can be attributed to the appreciably increased soot number density by the fuel mixing.

• Journal of the Optical Society of Korea
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• 제15권1호
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• pp.96-102
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• 2011

Simultaneous measurements using a scanning spectrograph system and transmissometer were performed for the first time over an urban site in Gwangju, Korea, to derive the ambient $NO_2$ volume mixing ratio. The differential slant column densities retrieved from the scanning spectrograph system were converted to volume mixing ratios using the light traveling distance along the scanning line of sight derived from the transmissometer light extinction coefficients. To assess the performance of this system, we compared the derived $NO_2$ volume mixing ratios with those measured by an in situ chemiluminescence monitor under various atmospheric conditions. For a cloudless atmosphere, the linear correlation coefficient (R) between the two data sets (i.e., data derived from the scanning spectrograph and from the in situ monitor) was 0.81; the value for a cloudy atmosphere was 0.69. The two sets of $NO_2$ volume mixing ratios were also compared for various wind speeds. We also consider the measurement errors, as estimated from an error propagation analysis.

• 한국식품영양학회지
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• 제28권6호
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• 한국환경복원기술학회지
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• 제5권6호
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• pp.9-13
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• 2002

This study has been performed to investigate the physical and mechanical characteristics of compaction, volume change and compressive strength for reinforced soil mixed with cement. And confirm the reinforcing effects with admixture such as cement. To this end, a series of compaction test and compression test was conducted for clayey soil(CL) and cement reinforced soil. In order to determine proper moisture content and mixing ratio, pilot test was carried out for soil and cement reinforced soil. And the mixing ratio of cement admixture was fixed 3%, 6%, 9% and 12% by the weight of dry soil. As the experimental results, the maximum dry unit weight(${\gamma}_{dmax}$) was increased with the mixing ratio and then shown the peak at 10% reinforced soil, but the optimum moisture content(OMC) and the volume change was decreased with the ratio increase. And the compressive strength volume change was decreased with mixing ratio increased.

• 한국자동차공학회논문집
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• 제8권4호
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• pp.10-17
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• 2000

This work presents an investigation of aerodynamic characteristics of fuel spray injected from a high pressure hollow cone swirl injector into a constant volume chamber. Laser tomography visualization was used to interrogate the fuel and air mixing characteristics and the effect of chamber pressure and temperature increase was analyzed, Preliminary results on spray development showed that mixing effect tends to increase with the increase of injection pressure and chamber gas pressure yielding a decrease of spray penetration and an attenuation of well-defined vortex structure. Topological analysis of the spray structure has been performed to initiate the understanding of mixing and vaporization process. For the present experimental conditions fuel injection pressure and chamber gas pressure appear as the dominant factors which govern the transient mixing characteristics. Moreover spray atmixation characteristics are improved by increasing chamber gas temperature.

• 한국가시화정보학회지
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• 제10권3호
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• pp.42-47
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• 2012

Experimental data for the flows in a mixing tank with a bottom agitator are useful for the validation of CFD commercial code. A hybrid volume PIV measurement technique was constructed to measure the flows inside of the mixing tank. The measurement system consists of three cameras. An agitator was installed at the bottom of the tank and it rotates clockwise and counterclockwise. Using the constructed measurement system, instantaneous vector fields were obtained. A phase averaging technique was adopted for the measured instantaneous three-dimensional velocity vector fields. Turbulent properties were evaluated from the instantaneous vector fields.

• International Journal of Concrete Structures and Materials
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• 제2권2호
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• pp.161-167
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• 2008

Optimization of concrete mixing system is very important for the production of quality mixture of concrete and requires very complicated, specialized knowledge as there are a variety of variables that influence the result. One of the methods of optimizing the concrete mixing system is to minimize the volume of cement paste which, in turn, means maximizing the volume of aggregate. The purpose of this study is to determine the minimum volume of cement paste used in the design of concrete mixture and to design the optimum concrete mixing system based on the fluidity of mortar and concrete. In determining the minimum volume of cement paste, experiments of mortar and concrete were performed based on their workability, material segregation and bleeding. Type of aggregate, granularity distribution and sand percentage were used as test parameters and measurements were taken of the distribution of granularity, usage of HRWRA, minimum volume of paste and drying shrinkage and compressive strength of concrete.

• 한국분무공학회지
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• 제11권4호
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• pp.220-227
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• 2006

Experimental studies has been conducted to investigate the effect of orifice diameter ratio on the mixing characteristics of the split element of doublet and triplet elements. The spray characteristics of non-reacting immiscible liquids have been investigated using a patternator. The local volume fraction is measured by use of mean value of each component. This volume measurement represents the mixing characteristics of the liquid, which affect the overall combustion efficiency. The ratio of the orifice diameter, ranging from 1 to 1.5, and that of the jet-momentum, ranging from 0.5 to 6.0, we used. The jet impinging behavior with use of various ratios exhibits substantially different mixing characteristics. Mixing efficiency is maximized when the jet-momentum ratio is increased; this behavior is particularly prominent when the orifice diameter ratio is greater than unity. The split of the triplet element yields better mixing characteristics and is more effective than that of the doublet element in regard to achieving high combustion efficiency. The optimum mixing factor for the triplet element is found to be 0.75, according to our measurement.

• 대한원격탐사학회지
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• 제29권6호
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• pp.657-662
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• 2013

The comparison between $CO_2$ volume mixing ratios observed by GOSAT and TCCON from September 2009 through November 2012 was performed at Tsukuba and Saga, two downwind sites in East Asia. The temporal trends of $CO_2$ values obtained from GOSAT show good agreement with those observed by TCCON at these two by the TCCON, showing a coefficient of determination ($R^2$) of 0.65. The regression slop we obtained was 0.92, showing a small bias of GOSAT $CO_2$ values compared to those observed by TCCON. However, we found the higher correlation in fall and winter than that in spring and summer. The $CO_2$ volume mixing ratios observ sites. The $CO_2$ volume mixing ratios observed by GOSAT are also in good agreement with those measured ed by GOSAT are in good agreement with those measured by the TCCON at those two sites in fall and winter, showing a coefficient of determination ($R^2$) of 0.66 where as the correlation of determination obtained between GOSAT and TCCON was only 0.27 in spring and summer.

• 한국작물학회지
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• 제47권1호
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• pp.1-12
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• 2002

Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D$\times$2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.