• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.44 no.12
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• pp.1071-1086
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• 2016

The safety of aircraft can be threatened by environmental factors, such as icing, turbulence, and lightning strike. Due to its adverse effects on aircraft structure and electronic components of aircraft, lightning strike is one of the biggest hazards on aircraft safety. Lightning strike can inject high voltage electric current to the aircraft, which may generate strong magnetic field and extreme hot spots, leading to severe damage of structure or other equipment in aircraft. In this work, mechanism of lightning strike and associated direct and indirect effects of lightning on aircraft were studied. First, on the basis of aircraft lightning regulations provided by Aerospace Recommended Practice (ARP), we considered different lightning waveform and zones of an aircraft. A coupled thermal-electrical computational model of ABAQUS was then used for simulating flow of heat and electric current caused by a lightning strike. A study on fuel tank, with and without lightning protection system, was also conducted using the computational model. Finally, electric current flow on two full scale airframes was analyzed using the EMA3D code.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.55-60
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• 2015

To secure the microbial safety of frozen strawberries, they were treated with the combined solution of aqueous chlorine dioxide and acetic acid prior to freezing and the effects of different freezing methods (at $-20^{\circ}C$ in a freezer, at $-70^{\circ}C$ in a gas nitrogen convection chamber, and at $-196^{\circ}C$ in liquid nitrogen) on the quality changes of strawberries were examined. Regarding the color of frozen strawberries, there were negligible changes among freezing treatments. In contrast, vitamin C content and sensory evaluation scores of strawberries frozen at $-70^{\circ}C$ were the highest among the samples. Drip loss of strawberries frozen at $-70^{\circ}C$ was the lowest as 14.39%, compared with strawberries frozen at -20 and $-196^{\circ}C$. In addition, the effects of combined treatment of 50 ppm chlorine dioxide and 1% acetic acid on the microbial growth in frozen strawberries were investigated, and the populations of preexisting microorganisms in the frozen strawberries were not detected by the combined pre-treatment. These results suggest that rapid freezing at $-70^{\circ}C$ using a gas nitrogen convection chamber is an appropriate freezing method for preserving quality of strawberries, and as a pre-freezing treatment, the combined treatment of aqueous chlorine dioxide and acetic acid can be effective for improving microbiological safety of frozen strawberries.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.742-748
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• 1997

Diamond films which have high hardness and thermal conductivity can be used to improve the performance of WC-Co as a cutting tool material. However, it is difficult to get such coatings of good uniformity and adhesiveness due to the surface characteristics of WC-Co. To get better coatings, some techniques, such as the surface treatment of substrate or the formation of interlayer between substrate and diamond film, have been tried. In the present work, the nickel interlayer is formed onto WC-Co by electroless Ni-P plating, which is introduced as a new method, and then diamond film is deposited on the interlayer. Formation and uniformity of three layers, i.e., substrate, electroless plate, and diamond film, and the adhesiveness of interlayers were studied. To investigate the effects of pretreatment on electroless plating, two different methods such as acid treatment and diamond powder treatment were used. The effects of heat treatment of the electroless plated surface on adhesiveness between the substrate and the interlayer were examined. It was found that as the temperature increases, the Ni crystals grow and then result in improved adhesiveness. Diamond film coatings of pure diamond phase were obtained at $800^{\circ}C$. It is concluded that the heat treated electroless Ni-P plating can be effectively used as a interlayer between WC-Co substrate and diamond film.

• Journal of Oral Medicine and Pain
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• v.30 no.4
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• pp.465-473
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• 2005

The purpose of this study was to evaluate the desensitizing effects of a Nd:YAG laser (Sunlase, SUNRISE Technologies, Inc., USA) irradiation on cervically exposed hypersensitive dentine. 45 patients was irradiated with pulsed Nd:YAG laser (1.5 W, 20 Hz, 75 mJ/pulse, 4 minutes) as the experimental group, 27 patients was mock irradiated as the control group. The degree of sensitivity to the thermal and tactile stimuli were determined qualitatively with an evaporative stimulus defined as two times air blast at a distance of 3 mm from each site to be tested and with a mechanical stimulus as a slightly scratching the cervical site with a dental explorer. A qualitative registration of the degree of discomfort was determined according to a numerical pain scale(NPS) in an 11-point scale in which 0= "no pain" and 10="most excruciating pain imaginable". Recordings were assessed before treatment, immediately after, 1 and 2 weeks after treatment. Pain tolerance threshold and pulp vitality were evaluated with electric pulp tester before and immediately after treatment. 1. Desensitizing of hypersensitive dentine with Nd:YAG laser irradiation was more effective than that with mock irradiation. 2. The placebo effect of mock irradiation was recognized for severe sensitive teeth($NPS\;{\geqq}\;6$), but not for moderate sensitive teeth(NPS < 6). 3. Laser irradiation did not affect the pain tolerance threshold and pulp vitality of the hypersensitive teeth. 4. Desensitizing effect of laser irradiation for the hypersensitive teeth had been continuing at least 2 weeks. It was concluded that desensitizing of hypersensitive dentine with a Nd:YAG laser is effective and the maintenance of the positive result was more prolonged than the placebo effect.

• Journal of the Institute of Electronics Engineers of Korea TE
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• v.39 no.1
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• pp.1-8
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• 2002

The effects of the addition of either monoclinic $ZrO_2$($ZrO_2$(m)) or tetragonal $ZrO_2$($ZrO_2$(t)) containing 5.35wt% $Y_2O_3$ on the physical properties and electrical conductivity of TEX>$Al_2O_3$ were investigated. The addition of $ZrO_2$(m) and $ZrO_2$(t) increased sintered density of $Al_2O_3$. The Vickers hardness also increased as addition of >($ZrO_2$(t) increased going through a maximum at 20wt% and the hardness of the specimens was found to be dependent on the sintered density. The addition of $ZrO_2$(t) improved the hardness of $Al_2O_3$-$ZrO_2$ systems and the $ZrO_2$(m) addition showed the better effect on the thermal shock property of $Al_2O_3$-$ZrO_2$ systems than that of the $ZrO_2$(t) addition. Above 15wt% addition of $ZrO_2$(t), the electrical conductivity is gradually increased with increasing applied voltage but not effects by addition of $ZrO_2$(m).

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.17-25
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• 1981

The purpose of this study was to determine effects of thermal oxidation according to heating time and temperature, using sunflower oil from seed grown in Korea. To investigate these effects, the lipid components, fatty acid compositions, and chemical characteristics of crude oil from sunflower seed were determined. The content of nonpolar and polar in total lipids was 94.1% and 5.9%, respectively. The fatty acid compositions in the total lipids showed 6.21% palmitic, 4.50% stearic, 59.84% oleci and 29.48% linoleic acid. The concent of linoleic acid decreased during heating. However, the concent of oleic, palmitic and stearic acid increased during heating. The components of neutral lipid were found 6 fractions, including triglyceride, diglyceride and free fatty acid. The content of triglyceride decreased but diglyceride and monoglyceride increased during heating. The content of free fatty acid increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$. Iodine value decreased during heating, and peroxide value increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.18 no.4
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• pp.329-337
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• 2006

A small hydro-power plant operated by cooling water discharged from the power plant is under construction. In this study, the flow characteristics of the effluent channel and the outfall coastal zone in which the facilities are constructed have been measured and analysed. The flow pattern is highly dependent on the effluent discharge and clearly classified as these typical areas; the upstream and downstream areas of the weir, and the outfall coastal zone. The discharge and the width of the channel in the upstream area of the weir are increased step by step, so the water level fluctuation is small. The flow overtopping the weir is rapidly changing and has highly vertical fluctuation patterns after hydraulic jump just below the weir. The flow pattern in the outfall zone is directed toward the seaward direction and the velocity is dominated by the tidal level fluctuation. The mean tidal range in this area is about 10% greater than that of the Tongyeong tidal gauging station and the wave effects are negligible because of the sheltering effects of this area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.77-83
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• 2001

To clarify functionality of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on gastrointestinal physiology, the effects of a depolymerized alginate on fecal microflora and the intestinal environment were studied in rats. Rats were fed with diets containing 1, 5 and $10\%$ of each depolymerized alginate (HAG-10, HAG-50 and HAG-100) and alginate for 35 days, Among 20 species of authentic intestinal bacteria, Bacteroides ovatus showed the abilities to ferment HAG-10 HAG-50, HAG-100 and alginate, The 1, 5 and $10\%$ of HAG-50 and $1\%$ of alginate diets resulted in the increased ratio of Bifidobacterium and Lactobacillus to total bacteria, while the 5 and $10\%$ alginate diets decreased in feces of rats, significantly (p<0.01). These results suggested that $5\%$ HAG-50 diets contribute to an improvement of intestinal microflora in rats.

• Journal of the Korean Institute of Gas
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• v.16 no.5
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• pp.14-20
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• 2012

Biogas can be obtained from biogenic materials through an anaerobic digestion process. Since biogas has low calorific value and its composition significantly varies, appropriate combustion strategies need to be established to obtain stable combustion in engine applications. In this study, efforts have been made to investigate the effects of inert gas composition variations on engine performance and emissions. Results show that the MBT spark timing was advanced and $NO_x$ was reduced as the inert gas in the biogas rose. Moreover, $NO_x$ emission drop in $CO_2$ diluted biogas was more significant than that of $N_2$ due to higher heat capacity of $CO_2$, while THC emissions showed the opposite tendency. Thermal efficiency was increased in $N_2$ case with elevation of $N_2$ due to the decreased heat loss and PMEP. However, there is no difference in $CO_2$ case because of deteriorated flame propagation speed.