• Resources Recycling
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• v.3 no.2
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• pp.28-34
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• 1994

A part of used cables, such as electric and communication cables has already been recycled by using simple processing methods. However, it has been found that the main problems in recycling of the used cables are insufficient treatment of fine stranded wires and low recovery of copper by air separation process. It has been shown that copper can be effectively separated from the PE using a solvent treatment method. In the present study, the used communication wires having diameter of 0.4 mm are treated in the mixing solution of toluene and water at $86^{\circ}C$ for about 10 minutes. In the solvent treatment, the copper wires recovered have 10~15mm length, which are much longer than that of 1~2mm length copper wires recovered by air table concentration method used in current recycling plants. The process consisting of cutting, air separation and electrostatic separation would be recommendable for the treatment of mixed cables. In this investigation, fine copper powders can also efficiently be recovered from insulation materials using electrostatic separator at the conditions of 20~50RPM roller speed and 15~30KV high DC power.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.3
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• pp.237-243
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• 2015

In this study, the effects of the mixing ratio of emulsified fuel on the droplet evaporation and spray behavior characteristics were analyzed. A surfactant comprising span 80 and tween 80 mixed at a 9:1 ratio was used for the emulsified fuel. The fuel and surfactant were mixed at a ratio of 3:1 for the emulsified fuel. In addition, considering the mixing ratio of the surfactant, the mixing ratio of $H_2O_2$ in the emulsified fuel was set as EF (emulsified fuel)0, EF2, EF12, EF22, EF32, and EF42. To observe the evaporation characteristics, droplets of the emulsified fuel were dropped on a heating plate and observed using scattered light and a Schlieren system. In addition, to analyze the effect of the $H_2O_2$ mixing ratio, the behavior characteristics of the evaporative free spray were investigated in the mixing ratio range of EF0 to EF22 using a constant volume chamber with heaters. Consequentially, it was found that in the case of EF22, the free spray development of the emulsified fuel was faster than that of EF0 (diesel only) because of the promotion of the evaporation due to the phase change in the peroxide contained in the emulsion fuel.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.476-481
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• 2002

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

• Journal of radiological science and technology
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• v.37 no.1
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• pp.15-20
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• 2014

This study was to evaluate clinical feasibility of biodegradable polymeric membrane for interventional procedure in preliminary study. Bio-degradable polymetric membrane was produced into a solution by mixing hyaluronic acid powder with NaOH solution in a heating mantle. Three different concentrations of contrast media (10, 20, and 30 vol%) were added to the produced soluble powder, and vertical agitation was performed for 12 hours at a speed of 100 to 200 rpm at a room temperature. It was freeze dried for 24 hours at a temperature $80^{\circ}C$. Pressure on the freeze dried sample was exerted by a hydraulic press in order to form the freeze dried sample into a membrane. The membrane produced with varying contrast medium concentration was visually examined by a scanning electron microscope and radiographically inspected. Under the visual examination, the higher the concentration of contrast medium, the rougher the surface. Radiographic transparency was similar under all conditions of fluoroscopic radiography, simple radiography, and serial radiography. In conclusion, this preliminary study verified that bio-degradable membrane produced with hyaluronic acid was a material with clinical usability.

• Investigative Magnetic Resonance Imaging
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• v.15 no.1
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• pp.48-56
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• 2011

Purpose : The aim of this study is to measure the typical MR variables such as $T_1$- and $T_2$-relaxation times according to morphological characteristics of gold nanopartides as a preliminary study to perform theragnosis using local heating by gold nanopartides. Materials and Methods : Two types of gold nanoparticles were used. Spheres were synthesized by various methods and stirring speed. Rods were synthesized by adding various concentrations of sphere nanopartides. Gold nanopartides were mixed with 2% agarose gel at 1:1 ratio and then signals were acquired using a 1.5T MRI. For the measurements of $T_1$-and $T_2$-relaxation times, TR and TE were varied, respectively. The results were acquired through $T_1$ and $T_2$ curves based on the intensities of MR image using self-developed software. And Statistical analysis was performed. Results : $T_1$ times were measured 1.86 sec and 2.08 sec for sphere and rod, respectively. On the other hands, $T_2$ times were measured 57 ms and 35.45 ms for sphere and rod. Conclusion : The changes of the MR variables according to the morphological characteristics of the gold nanopartides were confirmed. Optimal MR imaging conditions can be obtained by choosing proper TR and TE according to the type of nanoparticles.

• Polymer(Korea)
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• v.34 no.6
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• pp.565-573
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• 2010

Copoly(2-(dimethylamino)ethyl methacrylate)(DAEMA)/butyl acrylate (BA) and copoly(methyl methacrylate)(MMA)/BA/2-(cinnamoyloxy)ethyl methacryate (CEMA), which were cross-linked with dibromoalkane and UV irradiation, respectively, were prepared for the precursors of interpenetrating polymer network (IPN) humidity-sensitive films. 3-(Triethoxysilyl)propyl cinnamate (TESPC) was used as a surface-pretreating agent for the attachment of IPN-polyelectrolyte to the electrode surface by UV irradiation. Humidity sensitive polymeric thin films with an IPN structure were prepared by crosslinking reactions of copoly(DAEMA/BA) with 1,4-dibromobutane (DBB) and copoly(MMA/BA/CEMA) by UV-irradiation. The anchoring of an IPN-polyelectrolyte into the substrate was carried out via the photochemical $[2{\pi}+2{\pi}]$ cycloaddition. The resulting humidity sensors showed a high sensitivity in the range of 20~95%RH and a small hysteresis (<1.5%RH). The response time for adsorption and desorption process at 33~94%RH was 48 and 65 s, respectively, indicating a fast response. The effects of the concentration of copolymers, molar ratio of crosslinking agents and time of the precursor solution for dip-coating on their humidity sensitive properties including water durability were investigated.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.477-493
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• 2020

This study conducted a seasonal survey to analyze the spatio-temporal variations of marine environments and phytoplankton community in Gochang Coastal Waters (GCW) from August 2016 to April 2017. In the results, the water temperature ranged from 2.1℃ to 34.5℃, showing a large seasonal variation, but the salinity changed from 31.14 psu to 32.64 psu. Therefore, the seasonal variations of water types in GCW were mainly determined by water temperature. The phytoplankton community consisted of 53 genera and 86 species, showing a relatively simple distribution. The phytoplankton cell density ranged from 2.2 to 689.2 cells mL^-1, with an average of 577.2 cells mL^-1, which was low in autumn and high in winter. The seasonal succession of phytoplankton dominant species was mainly diatoms during the whole year, Leptocylindrus danicus, Chaetoceros curvisetus, Skeletonema costatum-ls in summer, Paralia sulcata, Eucampia zodiacus in autumn, S. costatum-ls, Thalassiosira nordenskioeldii in winter, and S. costatum-ls, Asterionella glacialis in spring. In other words, the phytoplankton community showed high diversity in GCW throughout the year. According to the PCA, GCW were easily heated and cooled by radiant energy at lower depth, and the seasonal distributions of phytoplankton were determined by the supply of nutrients by re-fuelling of surface sediments due to the seawater mixing such as tidal mixing.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.490-500
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• 2004

Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.