• Journal of Environmental Science International
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• v.7 no.3
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• pp.311-320
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• 1998

The volume transport and turnover time of the Deukryang Bay. located at the southern area of Korea, were calculated based on the current meter(RCM-7,ACM 16M) data observed at the three gateways of the tegrating observed data and then averaging on time. dangdo and Kogumdo. The total water volume transports through three entrances of the bay in May and October were $3.9{\times}10-2Sv, 3.4{\times}10^{-2}Sv(1Sv=10^6m^3s^{-1}$) and turnover time were 0.97day, 1.12day, respectively. Semidiurnal tides were predominant (70~85%). The water volume transports by residual currents were 2~4% of total water volume transports . The average fraction of fresh water calculated by tidal prism method using salinity difference between inflow current and outflow current through three entrances In Deukryang Bay was about 0.06% of total volume and the flushing time of fresh water was estimated as 0.97day.

• Journal of the Korean Home Economics Association
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• v.25 no.2
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.5
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• pp.509-516
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• 2014

This study describes a reasonable planning method for water meter replacement which can minimize the metering under-registration for an increasement of revenue water. The increment analysis of real water usage was used to establish a replacement plan. The meter replacement database collected from K City was used as the basis of this analysis. The database included 964 connections of domestic and non-domestic consumers that had their meter replaced by aging at 2011. The result showed that the corelation between unregistered water volume and water meter age was lower than commonly expected where the current criteria of replacement is only water meter age(8 years) excluding the meters older than 13 years. And in the analysis result of water usage for 8 years, the total amount and increment of water usage had a significant effect on unregistered water volume. However the relation was different tendency as a total volume and slope of increment. In case of total water volume was larger than 10,000, larger than 7,000 and increment of 0.0 ~ -0.3, larger than 6,000 and increment more than -0.3 were analysed to need a replacement because of metering under-registration.

• Journal of Korean Elementary Science Education
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• v.20 no.1
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• pp.139-147
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• 2001

This paper is to study on the change of volume and temperature of the solution which mixed water with ethanol. And its main purpose is to examine closely how the volume changes, and to find the method to maximize the change of the volume. The summaries for results of the study are; First, we were known that water and ethanol are homogeneously mixed. But two solvents does not mix homogeneously by different specific gravity at early stages. Second, we could see that the volume changed large at homogeneous mixed water with ethanol by stirrer, the change of volume is the largest value when water mixed with ethanol in the ratio of one to one. Third, when water mixed with ethanol in the ratio of one to one, the change of temperature is very large by activated hydrogen bond. We conclude that it is the best result when ratio of water and ethanol is one to one and the solution is well mixed.

• Journal of Korea Water Resources Association
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• v.43 no.6
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• pp.583-595
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• 2010

Virtual water is defined as the volume of water to produce commodities and provide services, which has been developed by Tony Allan since the early 1990s. This research aims to evaluate a volume of virtual water trade in Korea from 1998 to 2007 by applying the evaluation method of unit virtual water volume to agricultural, live stock and industrial products, which is developed by Chapagain and Hoekstra (2004). Also, the concept of water footprint is deployed to quantify the volume of virtual water trade between countries. The study attempts to assess the appropriateness of the evaluation method of unit virtual water volume by employing the method to calculate the total amount of agricultural products in Korea and comparing this with the amount of agricultural water demand in the Korea Water Vision 2006. The research outcome shows that Korea has a net virtual water import of 32 billion $m^3$ on average in the form of agricultural, live stock and industrial commodities whose volume gradually increases. The gap between the volume of virtual water import of agricultural and live stock commodities and the total volume of agricultural water use reaches approximately 600 million $m^3$. This figure can be negligible considering the total volume of water demand in Korea, around 16 billion $m^3$, which demonstrates the validity of the evaluation method in terms of analyzing water balance.

• Ocean and Polar Research
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• v.30 no.2
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• pp.193-205
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• 2008

A model of the current and seasonal volume transport in the East China Sea was used to investigate the origin of the Tsushima Warm Current (TSWC). The modeled volume transport field suggested that the current field west of Kyushu ($30^{\circ}-32^{\circ}N$) was divided into two regions, R1 and R2, according to the bottom depth. R1 consisted of the Taiwan Warm Current (TWWC) region and the mixed Kuroshio-TWWC (MKT) water region, while R2 was the modified Kuroshio water (MKW) region west of Kyushu. The MKW branched from the Kuroshio and flowed into the Korea/Tsushima Straits through the Cheju-Kyushu Strait, contributing 41% of the annual mean volume transport of the TSWC. The TWWC and MKT water flowed into the Korea/Tsushima Straits through the Cheju-Kyushu and Cheju Straits, contributing 32% and 27% of the volume transport, respectively. The maximum volume transport of the MKW was 53% of the total volume transport of the TSWC in November, while the maximum volume transport of the water in the R1 region through the Cheju-Kyushu Strait was 41% in July. Hence, there were two peaks per year of volume transport in the TSWC.

• Journal of the Korean GEO-environmental Society
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• v.12 no.3
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• pp.63-67
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• 2011

Recently, the application of unsaturated-soil theory is concerned in practice. Most characteristics of unsaturated-soil is the relationship between volumetric water contents and matric suction. Usually the volume water contents is estimated by the relationship between gravity water contents and volume water contents because of the difficulty of measurement of volumetric water contents. In this case, the water exists in only void of soil, and the relationship between gravity water contents and volume water contents is calculated by only water in void, but in fact, the water exists in the particle of the soil. So the real volume water contents is different with calculated volume water contents derived by the relationship containing only void water. The object of this research is to revise the relationship between volume water contents and gravity water contents by using the absorptivity tests of the soil particle.

• Water Engineering Research
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• v.5 no.1
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• pp.17-36
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• 2004

This paper evaluated the water resources aspect of the operating results of the Daecheong Multipurpose Dam for the last 21 years. The elements that were evaluated included the amount of water supply from the dam. volume of outflow from the regulating dam, changes in the runoff volume at the dam site and downstream, and variations in the water supply capacity of the Daecheong Multipurpose Dam and the Geum River Barrage Dam situated in the estuary. The rainfall-runoff model was used to evaluate the changes in the runoff volume, and the water balance analysis system was used to evaluate the variations in the dams'water supply capacities. The volume of domestic and industrial water supply from the Daecheong Multipurpose Dam increased to 6.1 times for the last 21 years from 61${\times}$$10^6$$m^3$ in 1981 to 375${\times}$$10^6$$m^3$in 2001. The rate of outflow to inflow of the Daecheong Dam was analyzed 1.30 times in dry season, 1.12 times in semi-dry season, and 0.90 times in rainy season. The volume of inflow to the Geum River Barrage Dam down- stream after the dam's construction increased to 1.25 times in dry season and 1.02 times in semi-dry season and decreased to 0.94 times in rainy season. The water supply capacity of the estuary barrage dam almost did not change in cases with or without the Daecheong Multipurpose Dam, but storages were largely affected by the outflows of the Daecheong Multipurpose Dam.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.63-69
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• 2014

The volume perception of water according to cup shape was examined in female college students divided into a normal weight group (<23 body mass index, n=51) and an overweight group (${\geq}$23 body mass index, n=48). The perceived water volume was recorded by participants after they observed the water volume in cups with different shape (highball and tumbler) and with different base height (high base and low base), which contained the same amount of water (150 ml). The normal weight group perceived a water volume of 238.5 ml (highball) and 201.6 ml (tumbler) for the high base cups. The overweight group perceived a volume of 245.6 ml (highball) and 188.8 ml (tumbler). For the low base cups, the normal weight group perceived a water volume of 207.8 ml (highball) and 104.1 ml (tumbler). The overweight group perceived a volume of 202.2 ml (highball) and 100.4 ml (tumbler). Both the normal weight and overweight groups perceived significantly more liquid in the highball cups compared to the tumbler cups. In addition, both groups perceived significantly more liquid in the high base cups compared to the low base cups. However, there were no significant differences in the estimated variance of perceived volume between the normal weight and overweight groups according to the cup shape and cup base height. In conclusion, cup shape and base height potentially affects volume perception. Therefore, modifying cup shape may be used in a weight control program to help control caloric beverage consumption.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.266-269
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• 2009

The Purpose of this study was thermal performance of solar hot water and space heating thermal storage tank. The combi storage tank was designed Tank in Tank type. The tank volume for space heating was 700 $\ell $ and tank volume for hot water was 150 $\ell $. Tank in Tank type storage tank was to replace heat exchange to hot water tank. The result showed that the Heating value was 67.25MJ and domestic hot water value was 51.93MJ. Supply to the hot water volume was 521 $\ell $ more than about 3 times as that of the hot water tank volume.