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터빈익렬 말단간극에 따른 누설유동특성에 대한 수치해석적 연구
양승용(S.Y. Yang),명현국(H.K. Myong) 한국전산유체공학회 2002 한국전산유체공학회 학술대회논문집 Vol.2002 No.-
Numerical analysis has been conducted in order to simulate the flow characteristics by tip clearance of turbine cascades. A 3-D Navier-Stokes CFD code based on body-fitted coordinate system, pressure-correction and finite volume method has been used along with a commercial CFD code. The present results have showed that the development and generation of leakage vortex, vortex within tip clearance, etc. are clearly simulated, consistent with the generally known tendency. The leakage vortex occurs mainly by a separation of leakage flow that arises due to a pressure difference between two surfaces of the blade at the tip.
최윤석(Y.S. Choi),양승용(S.S. Yang),진성월(S.W. Jin) 한국전산유체공학회 2007 한국전산유체공학회지 Vol.12 No.3
An optimized bidet nozzle design to form the required swirl water jet is proposed with the help of numerical analysis. The bidet can do the cleaning process of human body by water injection and the speed/pressure/injection angle/magnitude of swirl intensity of water jet determine the cleaning capability and personal subjective feeling. The objective of this research is to design optimal water injection nozzle to make stable swirl intensity. The effect of individual design variables are analyzed from the basic design and the final design is deduced to make high performance water jet within the pre-determined operation conditions.
김영호(Y . H . Kim),정재경(J . K . Cheong),양승용(S . Y . Yang),이무하(M . H . Lee) 한국축산학회 1991 한국축산학회지 Vol.33 No.7
The protein extractability and the functional properties such as emulsifying capacity, foam expansion. foam stability, water adsorption capacity and solubility were studied to utilize porcine variety meats including liver, lung, spleen, heart, stomach and large and small intestines more effectively. The results obtained are as follows; 1. The chemical compositions of variety meats varied. The protein contents of variety meats were less than that of the lean meat and the extractability of water-soluble protein was higher than that of salt-soluble protein, being different from lean meat. 2. Emulsifying capacities of water-soluble protein and salt-soluble protein were higher than that of insoluble protein. Salt-soluble proteins of liver, lung, stomach and spleen showed the higher foam expansion. Insoluble proteins of spleen and small intestine had the highest foam stability. In the case of heating the variety meats at 60℃ a great deal of drip loss resulted from in stomach, heart, small intestine and large intestine whereas a water-adsorption up to 12% was brought about in liver. lung and spleen. Solubilities of proteins were higher at pH 7.0 than at pH 4.5. 3. Functional properties of mixed variety meat were not cumulative and differed from that of each variety meats.