Chung-Ang University

About: Chung-Ang University is a education organization based out in Seoul, South Korea. It is known for research contribution in the topics: Population & Thin film. The organization has 13381 authors who have published 26978 publications receiving 416735 citations. The organization is also known as: CAU & Chung.

Demand Side Management With Air Conditioner Loads Based on the Queuing System Model

Abstract: This paper presents a novel load management technique for the air conditioner loads in large apartment complexes. Through systematic aggregations and load factor controls of the air conditioner loads based on a queuing system model and the Markov birth and death process, the proposed technique can offer effective and convenient load management measures to both the power companies and the customers. The customers' inconveniences or discomforts can be moderated by the aggregations plus the incentives based on the participation levels in the load management. A numerical example using the load data from a large apartment complex shows a good potential for future applications.

Antimicrobial activities of sulfur compounds derived from s-alk (en) yl-l-cysteine sulfoxides in allium and brassica

Abstract: Allium and Brassica vegetables have long been known for their antimicrobial activity against various microorganisms, including Gram-positive and Gram-negative bacteria and fungi. Most microorganisms tested were sensitive to extracts of the Allium and Brassica vegetables and the degree of sensitivity varied depending on the strain under study and test conditions. Among the vegetables, garlic showed the most potent activity, followed by onion. Brassica, including cabbage, showed the least potent activity. The principal antimicrobial compounds of Allium and Brassica have been elucidated as allicin (S-allyl-L-propenethiosulfinate) and methyl methanethiosulfinate, respectively. Both compounds belong to the same chemical group, thiosulfinate, generated from S-allyl and S-methyl derivatives of L-cysteine sulfoxide, respectively, existing in Allium and Brassica as major non-protein sulfur-containing amino acids. There have been only few applications of garlic as a natural food preservative, in spite of numerous s...