Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Pak-Kon Choi"'
Autor:
Pak-Kon Choi
Publikováno v:
Ultrasonics ISBN: 9780750349369
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bf8e566c5bd7575f4cd325c863defb7
https://doi.org/10.1088/978-0-7503-4936-9ch1
https://doi.org/10.1088/978-0-7503-4936-9ch1
Publikováno v:
Advances in Science, Technology and Engineering Systems Journal. 5:1306-1311
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb7e65656422bf268f3d8fd13290fc35
https://doi.org/10.25046/aj0506155
https://doi.org/10.25046/aj0506155
Publikováno v:
Japanese Journal of Applied Physics. 61:097001
The surface-acoustic-wave (SAW) velocity was measured in the frequency range of 400–7000 Hz in watermelon and melon to evaluate the firmness nondestructively. We showed that the positive velocity dispersion (velocity increases with increasing frequ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16e62d5d0d6b5eafb7cc5a3227ee11ba
https://doi.org/10.35848/1347-4065/ac8402
https://doi.org/10.35848/1347-4065/ac8402
Publikováno v:
Japanese Journal of Applied Physics. 61:SG1003
Spatial distribution of sonochemiluminescence (SCL) from an argon-saturated luminol solution was measured in a focused sound field at 1 MHz in a standing-wave configuration. The SCL distribution was confined to pre-focal region at acoustic powers low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bda43a72547a55155c0679958b98a6dc
https://doi.org/10.35848/1347-4065/ac420e
https://doi.org/10.35848/1347-4065/ac420e
Autor:
Pak-Kon Choi, Hyang Bok Lee
Publikováno v:
The journal of physical chemistry. B. 124(15)
The charge of microbubbles in water is considered to be negative at the liquid-bubble interface. We investigated, for the first time, the charge of a single bubble sonoluminescence (SBSL bubble) that exhibits spatiotemporally stable light emission. W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a1eb313231fabcafd2c43805c0a12b7
https://pubmed.ncbi.nlm.nih.gov/32207948
https://pubmed.ncbi.nlm.nih.gov/32207948
This book provides a review of state-of-art technological developments in applied ultrasonics with a focus on recent advances in ultrasonic research, covering metrological applications, non-destructive evaluation, sensing, devices, and physics, as we
Autor:
Munenori Ban, Pak-Kon Choi
Publikováno v:
Japanese Journal of Applied Physics. 59:092002
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71984e6a94c454ade1ad3b614fc215f7
https://doi.org/10.35848/1347-4065/abaac4
https://doi.org/10.35848/1347-4065/abaac4
Publikováno v:
Japanese Journal of Applied Physics. 59:SKKB08
In this study, we adopt polyvinyl alcohol (PVA) gel as a tissue-mimicking phantom to visualize the temperature rising area due to a focused ultrasound. The acoustic characteristics of PVA phantom are analyzed experimentally for various concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0131e479f43f12d73df86285d221320e
https://doi.org/10.35848/1347-4065/ab8f0c
https://doi.org/10.35848/1347-4065/ab8f0c
Autor:
Hyang-Bok Lee, Pak-Kon Choi
Publikováno v:
2018 IEEE International Ultrasonics Symposium (IUS).
Previous studies showed that microbubbles in water are negatively charged at the liquid-bubble interface. H+ and OH- in bulk water are considered to be the major factors for the charging mechanism. The electrification of cavitation bubble in water, h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6042947c13c68e344ce4a8c204ba2b0e
https://doi.org/10.1109/ultsym.2018.8580161
https://doi.org/10.1109/ultsym.2018.8580161
Publikováno v:
Journal of Food Engineering. 160:28-33
We measured the velocity of surface elastic waves on watermelon flesh for firmness evaluation. The Rayleigh waves at frequencies ranging from 800 to 2400 Hz propagate on the flesh and are detected by a piezo-bimorph sensor in contact with the flesh.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2efc75c6ea8232f7424901f395a1147d
https://doi.org/10.1016/j.jfoodeng.2015.03.020
https://doi.org/10.1016/j.jfoodeng.2015.03.020