• Journal of the Korean Society for Railway
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• v.3 no.1
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• pp.19-26
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• 2000

The rail temperature is important to preserve the joint gap for standard length of rail and to determine the installation temperature which has direct influence on the rail buckling and failure in welded part for continuous welded rail(CWR), Therefore, we have measured and investigated various characteristics of rail temperature for each kind of rail. As the results of this, the correlation between the atmosphere temperature and the rail temperature which is commonly used by Korean Railway should be reconsidered. Also, the daily highest '||'&'||' lowest rail temperature was occurred when each temperature is higher and when it's lower. For the light rail, the rail temperature by the sun-light increases quickly and decreases late. But the time where the highest temperature is attained is same. There are some differences between the shade and sunny place about 3.0∼4.0$\^{C}$. The temperature of rail web is almost close to the conversion rail temperature for rail expansion. The wind of 1 m/s has an influence on the rail temperature around 5$\^{C}$.

• Journal of Advanced Marine Engineering and Technology
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• v.28 no.7
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• pp.1145-1151
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• 2004

The experiment of thermal performance about cross flow type cooling tower was conducted in this study. Generally the ambient air condition can affect the thermal performance of cooling tower to improve or not. However it is hard to control the cooling water temperature that we want under bad air condition or during rainy season. In this paper, the effect of variables, which the ambient air have. especially wet-bulb temperature, are experimentally investigated for controlling the cooling water temperature more successfully. The result is that there is appropriate air flow rate in respective air condition to preserve the cooling performance in the cooling tower and the maximum air flow rate can't overcome the approach under bad air condition.

• Journal of Technologic Dentistry
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• v.13 no.1
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• pp.5-8
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• 1991

There are many factors influence on the margin fitness of Casting body. Among them, I intend to examine the influence of the gap of temperature of investment's special liguid. As the result of investing and experiment of the whole of eighty copings under the classification the temperature of liquid into four groups 0$^{\circ}C$, 10$^{\circ}C$, 20$^{\circ}C$, 30$^{\circ}C$ I came to the conclusion as following. 1. The margin fitness of these four groups, as the result of examination with microscope, was the most accurate at 20$^{\circ}C$ was less aceurate in order of 30$^{\circ}C$, 10$^{\circ}C$, 0$^{\circ}C$. 2. directions is the way to preserve the most exact margin fitness.

• Journal of Veterinary Clinics
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• v.8 no.1
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• pp.103-108
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• 1991

It was carried out to investigate the effect of the kind of medium, the concentration of serum added and the temperature of storage on the survival of mouse and bovine embryos preserved In vitro. The survival of frozen-thawed mouse embryos after cooling at 4$^{\circ}C$ was also investigated. It was possible to preserve the embryos of mouse until 4 days and of cattle in a day without significant decrease of the survival rates. The survival rates of frozen-thawed mouse embryos after cooling at 4$^{\circ}C$ over 3 days were below 20%.

• Food Science and Preservation
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• v.2 no.2
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• pp.243-249
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• 1995

Potatoes, Irish cobbler, were subject to quality evaluation from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 11 months. Quality criteria were sprouting, rotting, weight changes, moisture, total sugar, reducing sugar and vitamin C. Low temperature condition(LT, 2∼4$^{\circ}C$, 80% RH) was enough to preserve Potatoes for 11 months, but it was indicated to be limitations that the increase in reducig sugar as well as sprouting by about 3.3 to 6.7% occurred from the 3rd month of storage. Meanwhile, pit temperature(PT, 3∼15$^{\circ}C$, 75∼85% RH), room temperature(RT, 7∼17$^{\circ}C$, 80∼95% RH) and ambient temperature(AT, 2∼25$^{\circ}C$, 62∼72 RH) were shown infeasible conditions for the storage of potatoes mainly due to the increase In sprouting-rate and subsequent quality-loss after 3 months of storage. Based on the results, it proposed that more economical conditions, ranging 10 to 15$^{\circ}C$ and about 80% RH following sprout inhibition treatment should be used for the long-term storage of potatoes.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.10a
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• pp.210-232
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• 1998

Tong-il, the high-yielding rice variety bred on early 1970, effected a turning point in modern rice production in Korea. As rice production reached the highest record yield in 1978 with HYV, Korea achieved self-sufficiency in domestic supply of rice (or the first time in (her own) history, HYV required high input of fertilizers and pesticides for proving its yielding ability and needed new techniques such as early nursery-planting to prevent chilling damage. But, farm economy did not follow the successful achievement of rice production because of increased farming cost and inflation.'Tong-il variety has been replaced by new high-yielding Japonica varieties from 1980 when record-low-temperature during summer months had persisted. Also, the cooked rice of Tong-il variety did not agree with the appetite of Korean people. Though the hectarage of Tong-il rice did reduce, farmers applied the same high-input cultural techniques for new Japonica cultivars as did for Tong-il variety. Heavy application of nitrogen fertilizer contaminated surface and ground water with nitrate ions while phosphorous fertilizer was blamed for algae pollution. Frequent spray of pesticide and herbicide reduced significantly the biotic population in paddy ecosystems including insects and soil microorganisms. The new technologies of the 21st century must be directed to produce safe food, to save natural resources, and to preserve a clean environment for human welfare. We need low-input sustainable farming techniques to provide high-yielding crops and to preserve a healthy ecosystem.

• Transactions of the Korean Society of Automotive Engineers
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• v.6 no.2
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• pp.100-106
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• 1998

The wide open throttle performance and piston temperatures were measured by the change of fuel : gasoline and liquefied petroleum gas(LPG). Bench test method was developed and experimented to study the effect of temperature on the formation of carbon deposit. The bench test results were confirmed by measuring the piston temperature and observing the deposit production rate at an actual engine running condition. Results show that if the fuel of spark ignition engine is changed from gasoline to LPG, the output power decreases about 10% and the piston temperatures increase about 40~55$^{\circ}C$. In actual engine tests, because of this temperature increase, it was observed that the quantity of carbon deposit in the top ring groove increased in a big degree. Consuquently, it is known that the fing sticking may occur if the gasoline engine was rebuilt to LPG fuelled engine. Therefore, in order to preserve the durability of LPG fuelled engine, it is necessary to lower the piston temperature by hardware modificationor to reduce the carbon deposit by the improvement of engine oil.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.878-885
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• 1996

The brown rice drying is effective for energy saving and cost reduction. However, deterioration after drying is one problem, because the skin damage occurs during the drying. So, the measures to preserve the quality has been investigated. One of major quality deteriorations is the oxidation of fat which is contained in the bran layer. So, milling should be carried out to remove the fat as soon as possible after brown rice drying. And the low temperature storage is also worth to be examined for prevention of oxidation. The effect of skin damage on the increase of fat oxidation was clarified. For the grain of skin damage, the increased of fatty acid vaule was remarkable after 70 days elapsed from occurrence of skin damage even in $15\;^{\circ}C$ condition. Therefore it is impossible to keep grain as brown rice form after brown rice drying. For the clean rice and excessively milled rice, the quality can be preserved even in high temperature of $30\;^{\circ}C$. Therefore the brown rice drying can b applied practically using the clean rice technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.33-38
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• 1980

This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows; 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at $4^{\circ}C$ but unstable at $15^{\circ}C$ and $25^{\circ}C$ in the passing of the time. 3. The range of PH changed was from 3.5 to 4.0. 4. The turbidity of the products was more changeable in groups A, B and D than in groups C and E.