http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Numerical investigation of a plate-type steam generator for a small modular nuclear reactor
강진훈,박진영,이병진,정창규,윤병조 한국원자력학회 2022 Nuclear Engineering and Technology Vol.54 No.8
A numerical feasibility study was conducted to investigate the thermalehydraulic characteristics of a steam generator with corrugated plates for a small modular reactor. Accordingly, a one-dimensional thermalehydraulic analysis code was developed based on the existing state-of-the-art thermal ehydraulic models and correlations for corrugated plate heat exchangers. Subsequently, the pressure loss, heat transfer, and instability characteristics of the steam generator with corrugated plates were investigated according to the chevron angle and mass flux. Additionally, the characteristics of rectangular and disk-type corrugated plate steam generators with equivalent heat transfer areas were analyzed. The steam generator with disk-type corrugated plates exhibited better performance in terms of pressure loss and heat transfer rate than the rectangular type. In addition, when the mass flux decreased from the onset of boiling points, reverse gradients of the total pressure change were observed in both types. Thus, it was confirmed that Ledinegg instability could occur in the steam generator with corrugated plates. However, it was dependent on the chevron angle, and the optimal chevron angle to minimize instability was 45 under the conditions of the present analysis
姜珍熏 高神大學校保健科學硏究所 1995 보건과학연구소보 Vol.5 No.-
This study was carried out to elucidate the antioxidative effects of hot water and methanol extracts obtained from Leonuri Herba and their metal-chelating ability by the sephadex G-25 gel chromatography. The results are as follows : 1. Two antioxidative compounds were obtained from hot water extract and one from methanol extracts, which showed the simple composition of antioxidatants in the extracts of Leonuri Herba. 2. HPLC chromatogram showed two or one peak in the extracts of hot water and methanol, as shown in previous paper. 3. Both extracts appeared to have some antioxidative ability against the linoleic acid peroxidation, which hot water extract was a little bigger in antioxidative activity than methanol extract. 4. Both extracts did not form the metal-chelating agents with Fe, Cu and Zn, which it mean the extracts appear not to be the metal-chelating ability. But, hot water extract showed to have radical-quenching effect.
강진훈 고신대학교보건과학연구소 2005 보건과학연구소보 Vol.15 No.-
This study was carried out to elucidate the best condition for producing seaweed rice with seaweed products. The obtained results were as follows : 1. The dissolution was conducted by using vacuum-dissolution method. 2. Dissolution temperature was 70℃ and time was determined as 3hrs above, and dissoluting agent was used with K₂HP0₄. 3. Coagulant used for coagulation was 0.1% CaCl₂and Coagulation time was 3hrs.
건조 미역 및 다시마 추출물의 활성산호 소거효과 및 항산화 활성
강진훈 고신대학교보건과학연구소 2012 보건과학연구소보 Vol.- No.-
건조 미역 및 다시마 추출물의 활성산호 소거효과 및 항산화 활성
市販하는 天然植物에서 由來하는 Flavonoid의 抗酸化能 및 DNA損傷抑制能에 관한 硏究
姜珍壎 高神大學校 保健科學硏究所 1994 보건과학연구소보 Vol.4 No.-
This study was carried out to elucidate on the inhibitiory effects on the lipid peroxidation and DNA damage of flavonoids in Natrural plants, using Leonuri Herba. Flavonoids obtained froom Leonuri Herba was fractionated by one large fraction and two small fractions, which were not fractionated correctly. HPLC chromatogram showed that each fraction obtained from Leonuri Herba was composed of a few flavonoids. All fractions had some antioxidative effect on the linoleic acid peroxidation, and also inhibitory effects on the DNA damage was shown to be in all fractions from experimental sample, but such effects were not so great.
미역 추출물의 생리적 기능과 가공중의 비타민 함량 변화
강진훈 高神大學校 2000 論文集 Vol.25 No.-
This studies were carried out to investigate the biophysical properties and the changes in vitamin content during hot-water extraction of Undaria pinnatifida The obtained results were summarized as followed; 1.The antioxidant activity was increased with the content of the extracts. 2.The antibacterial effects of the seaweed extracts was greater in hider contents of the extracts, which showed the antibacterial effects of Undaria pinnatifida. 3.The extracts showed the inhibitory effects on the release of hippuric acid from the Hippuryl-HIs-Leu, which showed the inhibitory activity of hypertension. 4.There was not so much changes in vitamin content of Undaria pinnatifida during the hot-water extraction
고등어의 가공 및 저장중의 히스타민 생성에 미치는 첨가물의 영향(2) Glucose, Glycine, Sucrose 및 Sorbic Acid의 영향
강진훈,박영호,KANG Jin-Hoon,PARK Yeung-HO 한국수산과학회 1984 한국수산과학회지 Vol.17 No.6
적색육어류의 히스타만생성에 미치는 첨가물의 영향을 검토하기 위하여 고등어를 시료로 하여 이에 glucose, sucrose, glycine 및 sorbic acid 등을 첨가하여 저장하여 두고 저장기간에 따른 히스타민함량 및. 히스티딘탈탄산효소활성의 변화를 측정하였으며, 아울러 시료육의 성상이 히스타민생성에 미치는 영향을 조사하기 위하여 시료육의 역쇄정도를 달리 하였을 때의 히스타민함량의 변화를 비교, 검토하였다. 1. 균질화한 시료육에 glucose, sucrose 및 glycine을 각각 $5\%$ 및 $10\%$ 첨가하여 $25^{\circ}C$에 저장하였을 때 glucose 및 sucrose를 첨가한 것은 히스타민 생성을 다소 촉진하는 경향을 나타낸 반면, glycine을 첨가한 것은 히스타민생성 및 히스티딘탈탄산효소활성을 크게 억제하는 효과를 나타내어, $10\%$ 첨가한 것은 저장 5일 후에도 히스타민중독한계농도에 달하지 않았다. 2. 마쇄정도가 다른 시료육에 glucose 및 sucrose를 첨가하여 히스타민 생성에 미치는 영향을 조사한 결과 마쇄정도가 큰 것이 히스타민 생성을 촉진하는 경향을 나타내었다. 3. 시료육에 sorbic acid를 $0.1\%$ 및 $0.2\%$ 첨가하였을 때 히스타민 생성 및 히스티딘탈탄산효소활성은 크게 억제되었으며, $0.2\%$ 첨가한 것은 저장 6일째에 히스타민 함량이 최고치(275mg/100g)를 나타내었다. In succession to the previous paper, the effect of the addition of food additives, such as glucose, glycine, sucrose and sorbic acid on the histamine formation and histidine decarboxylase activity in mackerel muscle during storage at $25^{\circ}C$ was studied. Additionally, the effect of different rasping condition of mackerel muscle on the histamine formation was also studied. It was estimated that the rasping condition of mackerel muscle also affected to the histamine formation, by showing that much histamine was detected in homogenized muscle than in ground muscle when glucose and sucrose were added. The addition of glycine was inhibitory upon the histamine formation and histidine decarboxylase activity, which, in the muscle added $10\%$ of glycine, the histamine content was below the critical concentration of poisoning for histamine during storage for 5 days at $25^{\circ}C$. The addition of sorbic acid was also inhibited the histamine formation and histidine decarboxylase activity, and the inhibitory effect of $0.2\%$ addition was greater than $0.1\%$ addition.