• International Journal of Fluid Machinery and Systems
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• v.4 no.2
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• pp.255-261
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• 2011

Recently, as global-scale problems, such as global warming and energy depletion, have attracted attention, the importance of future environmental preservation has been emphasized worldwide, and various measures have been proposed and implemented. This study focuses on water hammer pumps that can effectively use the water hammer phenomenon and allow fluid transport without drive sources, such as electric motors. An understanding of operating conditions of water hammer pumps and an evaluation of their basic hydrodynamic characteristics are significant for determining whether they can be widely used as an energy-saving device in the future. However, conventional studies have not described the pump performance in terms of pump head and flow rate, common measures indicating the performance of pumps. As a first stage for the understanding of water hammer pump performance in comparison to the characteristics of typical turbo pumps, the previous study focused on understanding the basic hydrodynamic characteristics of water hammer pumps and experimentally examined how the hydrodynamic characteristics were affected by the inner diameters of the drive and lift pipes and the angle of the drive pipe. This paper suggests the effect of the air volume in the air chamber that affects the hydrodynamic characteristics and operating conditions of the water hammer pump.

• Food Science and Preservation
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• v.11 no.4
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• pp.448-454
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• 2004

This study was conducted to analyze the cooling and the quality characteristics of milled rice stored in the forced air-blast type using thermo -electric semiconductor and in the still-air type chambers using refrigeration system with refrigerant(R-22). Cooling rates of milled rice in the forced air-blast type and in the still-air type chambers were $0.30\;^{\circ}C/hour$ and $0.21\;^{\circ}C/hour$, respectively. And the temperatures of cooling air and of milled rice at different positions in the forced air-blast type chamber showed severer change than those in the still-air type chamber. During storage of milled rice in the forced air-blast type and still-air type chambers for 14 weeks, there was no significant difference in the quality characteristics, such as b value and fat acidity of milled rice, and overall sensory quality of cooked rice. But the quality characteristics of milled rice stored in room temperature chamber($25^{\circ}C$) as control decreased very rapidly compare to those stored in the cooling chambers. In aspect of fat acidity of milled rice, 6 weeks was the limitation for the safe storage in room temperature.

• Food Science and Preservation
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• v.22 no.1
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• pp.44-50
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• 2015

This study was performed to optimize the preparation of frozen lotus roots. Prior to freezing, an optimal blanching condition at $100^{\circ}C$ for 5 min was established, based on the microbial growth, texture, total phenolic content (TPC), and sensory evaluation results. The blanched samples were then frozen under various freezing conditions ($-20^{\circ}C$ in a freezer for 2 hr, $-70^{\circ}C$ in a gas nitrogen convection chamber for 7 min, and $-196^{\circ}C$ in liquid nitrogen for 20 sec), and their qualities after thawing were determined. The scanning electron microscopic analysis indicated that the microstructure of the sample frozen at $-70^{\circ}C$ was similar to that of the control sample, compared with the other freezing conditions (-20 and $-196^{\circ}C$). The antioxidant activities of the frozen samples decreased compared to those of the control, but there was no significant (p<0.05) difference among the treatments. In terms of TPC, the samples frozen at -70 and $-196^{\circ}C$ had significantly (p<0.05) higher values than the sample frozen at $-20^{\circ}C$. In addition, the drip loss of the sample frozen at $-20^{\circ}C$ was higher than those of the other frozen samples. These results suggest that freezing at $-70^{\circ}C$ in a gas nitrogen convection chamber can be an optimal freezing method of producing high-quality frozen lotus roots.

• The Journal of the Korean dental association
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• v.56 no.10
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• pp.572-580
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• 2018

Adequate access cavity is the key to achieving endodontic success. The aims of the access cavity can be considered as follows: 1) Creation of a smooth unimpeded pathway for instruments to canal orifices 2) Removal of the entire roof of the pulp chamber in order to inspect the pulp floor, 3) Preservation of natural tooth substance consistent with the above. Recently, contracted endodontic cavities based on minimally invasive endodontics has introduced. This has the benefit of preserving the pericervical dentin more than traditional access cavity with achieving long-term success. However, some studies reported controversial results regarding root canal detection, instrumentation efficacy (noninstrumented canal area, hard tissue debris accumulation, canal transportation, and centering ratio) as well as fracture resistance. Therefore, further studies are required for accepting contracted access cavity, and modified form of traditional and contracted access cavity could be considered.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.4 no.2
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• pp.479-485
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• 2000

In this study, the chamber size was designed and manufactured so as to make a resonance with microwaves in sterilizing moisture-contained food by making good use of microwaves. When the green-pea jelly which was made and sterilized for experimental usage with no addition of an antiseptic was left in the room temperature for 1 minute, 2 minutes or 3 minutes respectively, resulted in delaying more greatly the procession of change in quality of food for almost 7 to 15 days than in unsterilized food. As a result of experiment conducted above, it is considered to produce good results of decreasing the resource waste and environmental pollution, by lengthening the period of preservation and circulation of food.

• Journal of Chest Surgery
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• v.16 no.4
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• pp.470-475
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• 1983

Myxoma of the heart can now be successfully treated but the success is obviously dependent upon the correct diagnosis and treatment prior to development of catastrophic complications such as sudden death, embolism or cardiac failure. The right ventricular myxoma is very rare, and we treated successfully a case of giant right ventricular myxoma, sessile tumor originated from ventricular apex, weighed 175 gm. The tumor base was broad, about 3 cm x 3cm, and it was hardly adhesed to the tricuspid valvular structures, but could remove with the preservation of adequate residual ventricular chamber size and the maintenance of functional tricuspid valve anatomy. The postoperative course was excellent and uneventful.

• Food Science and Preservation
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• v.8 no.4
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• pp.351-355
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• 2001

This study was carried out to examine the of quality on the dried Omija according to its package materials and storage plates. The changes of moisture contents, anthocyanin content, molds damage rates, and color values were measured during storage. In the sealing up by the P.E file, the moisture contents of the dried Omija had just a little differences among the storage places, but in the gauze bag remarkably as the storage period goes on, especially in this case, 8 months later since the storage in the cool chamber, the damage rates of the dried Omija by the mold was 9.0%, twice as much as in the indoor bag packaging it was increasand after 10 months, that was lather high in the indoor and warehouse. The anthocyanin content of the dried Omija after the storage of 10 months was the highest at 0.05mm black P.E film package in the cool chamber, which was 55.7 mg/100g, but in the indoor and warehouse 39.7, 45.0mg/100g, respectively. These results show thats the storage conditions had an important effect on the quality of the dried Omija during the long-term storage.

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.

• Applied Biological Chemistry
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• v.11
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• pp.77-82
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• 1969

In order to determine an optimum pressure condition of the storage chamber of apples, several reduced pressure were examined for the Jonathan. The results obtained checking various storage conditions are as follows. 1. The optimum pressure of chamber atmosphere for apple storage was 10 cmHg. 2. Under the pressure of 10 cmHg, the normal (room) temperature storage was better than the cold storage. 3. Under reduced pressure, poly-ethylene film wrapping of apple showed a good result in a short-term (less than one and half month) experiment. 4. No noticeable effect was observed by O.E.D (Oxy-ethylene doxanole) or sodium dehydro acetate treatment. 5. Change of the components (total sugar, reduced sugar, acid and vitamin C) of apples according to the storage methods showed similar results to our previous report, Studies on The Reduced Pressure Storage of Fruits (I)

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1400_1401
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• 2009

In this paper describes the comparisons of the surface flashover characteristics according to the change of the insulation media by experimental GIS(Gas Insulated Switchgear) chamber in accordance with change of pressure(P) and electrode distance(d). The using insulation medias are $SF_6$, Dry-Air, I-Air(Imitation Air, $N_2$ : $O_2$ = 79[%] : 21[%]), $N_2:O_2$ mixture gas and pure $N_2$. In this study, in order to compare the properties $SF_6$ and order insulation gas, we investigated the properties of the various insulation media with a knife to knife electrode under ac high voltage application. The gas pressure was changed from 1 to 5[atm]. as a result, it was found that dielectric strength is $SF_6$ > I-Air > Dry-Air and the best environmental preservation gas is Dry-Air.