• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.3
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• pp.411-418
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• 1989

Quenching effect depends upon coolingability of quenchant as well as the composition of steel. Study on the coolingability of quenchants is important in cooling process and heat treatment of steel. Experimental apparatus and measuring method follow Korean Industrial Standard. Distilled water, different concentration of NaCl, NaOH and Na$_{2}$CO$_{3}$ solutions were compared. Also the effect of temperature of distilled water were calculated. Experimental results were examined with F.E.M. analysis.

• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.3
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• pp.419-423
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• 1989

The laboratory quench method used in this study is based on plunging a silver cylinder heated to 800.deg. C in to mineral oil and vegetable at given temperature. Experimental apparatus and measuring method followed Korean Industrial Standard. Colling curves at the boundary of the cylinder measured by a silver-alumel thermocouple is recorded throughout the quenching period. Using the cooling curves, the coolingability of the quenching oils at various temperatures were compared and discussed.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Food Science and Preservation
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• v.14 no.6
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• pp.645-649
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• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.255-261
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• 2004

Experiments using ozone are presented for the water purification and wine quality improvement. Advanced oxidation process results reveal water treatment by both ozone and UV radiation increases quality of the takju prepared using a Korean conventional nuruk than with ozone-treatment or convectional method only. Water quality was enhanced by ozone treatment, resulting in 85% reduction of hardness, and 30% increase in total glucose produced due to increased conductivity and biodegradability of water. Although initially decreased slightly due to oxidation of takju, higher than expected ethanol production was observed, with ozone plus UV treatment resulting in 20% higher production compared with other methods.

• KSBB Journal
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• v.23 no.3
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• pp.213-218
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• 2008

The present study was to investigate the continuous production of alcohol using immobilized carrier manufactured by polymeric materials. Fermentation runs with a crushed rice, with constituents recovered from batch culture and with ones from continuous culture were thus compared. The performances of immobilized carrier were governed by sandwitched synthetic polymers, the evolution of the continuous culture was steadily governed by the production of alcohol in the lag time of batch culture. The main focus was set on the enhancement of the alcohol production by an newly-developed polymeric forms. This polymeric form led to a drastic increase of the microorganism and the production cost in the continuous reactor was thereby reduced. The sandwitched polymeric-formed carrier, which was resistant to external environments, serves as an interesting alternative to maintain the stability of biological process. These whole results were discussed with the aim to better understand the continuous process implied in the microorganism's build-up during cultivation of fermentation broth.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.943-950
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• 2003

To identify the functional properties of Hongkuk ju and to improve its brewing process, Hongkuk ju was brewed using different hongkuks (Monascus red koji) made by Monascus purpureus, Monascus anka, Monascus aruneosus, and nuruk. Hongkuk using M. purpureus showed the highest enzyme activity. Hongkuk ju prepared with the M. purpureus hongkuk was fermented most efficiently, and showed the highest Hunter value. Hongkuk ju showed significant levels of phenolic compounds, electron donating ability, nitrate-scavenging activity, and ACE inhibition activity. In particular, Hongkuk ju made with M. purpureus showed the highest value among the wines of this study.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.166-170
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• 2011

Modem people have begun to have the nationwide interest in the rice wine called Makgeolri which is one of the traditional Korean alcoholic liquors. This study was performed to investigate the effects of San sung Makgeolri extract (SM) on antioxidation together with the determination of pH and dissolved oxygen (DO) in the progress of fermentation in the lipopolysaccharide(LPS)-treated rats. We examined the levels of SOD (superoxide dismutase), CAT (catalase), GPx (glutathione peroxidase) in liver homogenates and the histopathological observations in liver tissue. LPS-treated group markedly decreased the levels of SOD, CAT and GPx. But SM + LPS-treated group significantly increased the levels of them. Furthermore, the antioxidative effects of SM were supported by the histopathological observations in liver tissue which showed severe inflammation and necrosis in LPS-treated group, compared to the attenuated inflammation and necrosis in SM + LPS-treated group. This results suggested that SM could be a candidate of antioxidative material in spite of alcoholic liquors.

• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.435-440
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• 2010

최근 하천의 기능이 다양화되면서 물 사용 및 배분과 관련하여 각종 갈등이 첨예화 되면서 수리권에 대한 체계적인 정리가 필요하게 되었다. 특히, 각종 수리권의 적용 범위나 한계를 논하기 위해서는 근본적으로 하천의 자연유량과 인공유량에 대한 이해가 우선되어야 하는데 이는 수리권의 본질을 이해하는데 기본적인 사항이다. 하천의 수질개선은 오염원을 저감 또는 제거하는 것과 하천의 유량을 증가시키는 것이다. 특히, 수질개선(Water Quality Improvement)이라는 목표를 달성하기 위해 도입된 물이용부담금제도가 "수질개선사업의 범위가 어디까지인가?"라는 근본적 질문에 대한 명확한 정의가 이루어지지 않는 경우 향후 물이용부담금 제도의 효용성은 저하될 수 밖에 없다. 하천의 수질개선은 세가지 메커니즘에 의해 달성할 수 있는데, 첫번째 메커니즘은 하천의 수량이 일정할 때 하천에 유입되는 또는 유입된 오염물질을 저감시킴으로써 수질개선을 달성하는 것이다. 즉, 유입 오염물질을 제거, 저감하기 위한 하수처리시설의 설치, 운영, 습지 조성, 하천에 유입된 쓰레기나 오염물질의 제거 노력 등을 통한 수질개선이 이에 해당한다. 두번째 메커니즘은 오염원 저감측면이 아닌 하천의 유량을 풍부하게 함으로써 수질개선을 달성하는 것이다. 즉, 일반적으로 확보되는 하천의 유량보다 더 많은 유량을 하천에 흐르게 함으로써 하천 스스로의 자정능력을 키우고 오염물질의 농도를 희석함으로써 수질을 개선하는 방법이다. 해마다 발생하는 하천의 수질오염사고시 다목적댐이나 용수댐에서 희석수를 대량 방류함으로써 수질 사고를 해결하는 경우가 이에 해당한다. 또 하나의 메커니즘은 미래의 오염원이 되는 비점오염원(축산가구, 도로 산림 등)의 소산 노력 등을 통한 적극적인 수질개선이 이에 해당한다. 하천의 수질개선은 이 세가지 메커니즘이 병행하여 작용될 때 그 효과를 최적으로 달성할 수 있다. 향후 물 관리는 빗물 - 댐 하천 - 상수도 - 하수도 - 해수 등 물 순환의 전체 체계에서 이루어져야 하고 효율적인 물 관리를 위해서는 '수량 수질의 통합관리'가 불가피하다는 점에서 물이용부담금의 수량측면에 대한 이해는 물 관리의 효율성을 높이는 중요한 요소이다.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.51-60
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• 2020

This study was conducted to investigate changes in pesticide residues in eggplant and lettuce during washing and cooking processes after application with azoxystrobin. Eggplant was processed with running washing, steaming, and stir-frying, and lettuce was processed with soaking washing, running washing, soaking and running washing, ultrasonic cleaning, and blanching. The limit of quantitation of GC analysis of azoxystrobin was 0.01 mg/kg and the recovery rate was 84.7-109.5%. The azoxystrobin processing factors (PFs) and reduction rates in eggplant and lettuce were calculated and the results were as follows. In the case of eggplant, the azoxystrobin PF and reduction rate of running washing were 0.29 and 71.1%, respectively, those of steaming were 0.32 and 68.0%, respectively, and those of stir-frying were 0.24 and 75.7%, respectively. In the case of lettuce, the azoxystrobin PF and reduction rate of soaking washing were 0.25, 75.3%, those of running washing were 0.61 and 38.9%, respectively, those of soaking and running washing were 0.32, 68.0%, those of ultrasonic cleaning were 0.47 and 53.1%, respectively, and those of blanching were 0.26 and 73.6%, respectively. It could be identified that pesticide residues in eggplant and lettuce can be effectively reduced through washing and cooking processes and that most of pesticide residues were removed when cooking processes were undergone after washing. Therefore, azoxystrobin PFs after washing and processing can be provided as basic data for risk assessment.