• Environmental engineer
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• s.325
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• pp.86-93
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• 2013

본 발명은 약품 혼합조와 침전조 일체형 초고속침전 수처리 장치 및 이를 이용한 수처리 방법에 관한 것으로서, 일반적인 수처리 공정에서 필요한 각각의 다수의 단위 공정들을 단일 처리조 내에서 수행하게 함으로써 약품혼합, 응집반응, 침전, 슬러지 인출 및 처리수의 배수가 시간 간격을 두어 이루어지도록 하여 전체적인 유체의 체류시간이 줄여 최대 30분 이내의 초고속 수처리가 가능하도록 하는 효과를 갖는다. 또한, 약품 혼합조, 반응조 및 침전조를 별도로 구성하지 않고 단일 처리조로 시설을 컴팩트화하여 시설비 및 소요 부지를 줄일 수 있도록 함과 아울러 처리수의 수질을 SS(Suspended Solids) 기준으로 1ppm 이하로 만족시킴으로써 후단의 여과공정이 불필요하여 시설비를 절감할 수 있는 효과를 갖는다. 또한, pH 감지부에 별도의 pH 지시계 세척부를 설치하여 안정적으로 pH 감지가 이루어지도록 하여 약품 주입을 경제적이고 효율적으로 이루어질 수 있도록 하여 수처리에 따른 유지 및 관리 비용을 절감시킬 수 있도록 하는 효과를 갖는다.

• Proceedings of the IEEK Conference
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• 2003.07b
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• pp.675-678
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• 2003

본 논문에서는 N-type 기판에서 Nickel-Silicide를 적용하였을 경우에 나타나는 문제점과 PAI (Pre-amorphization Implant)의 효과에 대하여 알아보았다. N-type 기판에 RTP (Rapid Thermal Process)를 통하여 Nickel-Silicide 를 형성하게 되는데, 여기까지는 안정한 Nickel mono-Silicide (NiSi)가 형성됨을 확인하였다. 하지만 후속 열처리 공정 후 심한 응집 현상 (Agglomeration)과 이상 산화 현상 (Abnormal Oxidation Phenomenon), Silicide Island 등 열안정성 (Thermal Stability) 측면에서 여러 가지 많은 문제점들이 나타났다. 이 후속 열처리의 열안정성 취약점들을 극복하는 방안으로 Ge 및 N₂ PAI를 적용하였다. PAI를 적용하였을 경우에는 그렇지 않은 경우에 비하여 고온 열처리 후에도 면저항이 비교적 잘 유지되었으며, 두께가 얇고 안정한 Nickel-Silicide 특성을 확보할 수 있었다. 특히 Ge PAI 에 비하여 N₂ PAI 의 경우가 보다 특성 개선 효과가 크게 나타났다.

• The Korean Journal of Rheology
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• v.10 no.3
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• pp.131-136
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• 1998

아역청탄을 이용하여 제조된 CWM(Coal-Water Mixture)연료의 유변학적 특성을 측 정함으로써 음이온 계면활성제 Temol-N, 안정제 Xanthan 및 전해질 등의 첨가제에 대한 성능을 평가하고 최적첨가조성을 결정하였다. 계면확성제의 흡착으로 인해 석탄입자는 음전 하를 띠게 되었고 표면에 전기이중층이 생성되었다. 전기 이중층의 전기적 반발력이 입자의 응집을 막았고 CWA 슬러리의 점도를 감소시켰다. 또한 Xanthan과 NaOH의 첨가로 인해 분산안정성 및 침강안정성이 향상되는 것을 관찰하였다. CWM에서 석탄입자가 차지하는 부 피비를 무게비로 전환하여 표현하고 분산계에서 입자의 부피비에 따른 점도변화를 예측하는 실험식인 Krieger-Dougherty 식과 Frankel-Acrivos 식에 적용하였다. 점도 실험값을 가지 고 식의 변수들을 결정해 본결과 CWM이 나타내는 점도의 석탄함량에 따른 변화를 위 식 들이 비교적 정확시 나타내 주는 것을 확인하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.200.2-200.2
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• 2016

무전해 도금용 팔라듐 촉매액 중의 팔라듐 이온과 주석이온의 농도비($Sn^{2+}/Pd^{2+}$), 염산의 농도 및 첨가제의 농도 등은 촉매액의 안정성 및 흡착력에 영향을 미치는 것으로 알려져 있다. 무전해 도금용 콜로이드 타입 팔라듐 촉매액에 요구되어지는 특성으로는 1) 액 안정성이 양호하여 장시간 연속 사용에 있어서 나노입자의 응집 및 침전이 없을 것 2) 피도금체 표면에 흡착력이 양호할 것 3) 촉매활성이 충분하여 다음 공정인 무전해 도금피막의 초기석출성이 양호할 것 등이다. 본 연구에서는, 콜로이드 타입 팔라듐 촉매액 중의 염산 농도 및 금속이온의 농도비($Sn^{2+}/Pd^{2+}$), 첨가제를 변화시켜 촉매액의 안정성 및 촉매활성에 미치는 영향을 조사하였다. 그 결과를 시판의 팔라듐 촉매액과 비교하여 보고한다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.28 no.7
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• pp.741-746
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• 2004

Agglomerated and non-agglomerated SiO$_2$ particles are synthesized in a furnace by oxidation of TEOS vapor. These polydispersed particles are classified with DMA to extract particles. Then these particles are introduced into a thermal precipitator through the ESP(Electrostatic Precipitator) to investigate the themophoretic particle deposition using CNCs(Condensation Nuclei Counter). The efficiency of themophoretic particle deposition according to agglomerated and non-agglomerated particles in the thermal precipitator has been studied as a function of particle size and TEOS mole concentration using monodisperse particles classified by DMA. The results show that the particle deposition efficiency decreases as TEOS mole concentration increases and particle size increases. Thereffre, it is concluded that the thermophoretic deposition efficiency is dependent of the particle morphology.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.

• Food Science and Preservation
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• v.18 no.6
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• pp.836-843
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• 2011

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

• Journal of the Korean Society of School Health
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• v.10 no.1
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• pp.87-97
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• 1997

The purpose of this study is to examine the importance of family environment for middle school student's health behavior. In order to do this we collected data through the questioning of 543 male students and 512 female students in 4 Pusan middle schools. The results of this study are summarized as follows. The score on their family cohesion and adaptability was 57.8, 43.5 on the average for male students and 59.8, 44.8 in female students. The score on their family adaptability and cohesion was higher in fema1e students than male students. The score of their Breslow health behavior was 4.20 from a total of 7.00, the total score of health behavior was 131.4 from a total of 176.0 scores. The students had a 43.9 out of 60.0 in personal hygiene and daily habits, 32.8 out of 40.0 for infectious disease preventive behavior, 30.2 out of 40.0 in accident prevention, 24.5 out of 36.0 in mental health. In the cases of males, the score for Breslow health behavior was higher the lower the school grade, the younger the parents, the higher the educational level of parents, the more comfortable the family, and the higher the economic state. There was a statistically significant difference with regard to family cohesion and adaptability. In the cases of females, The total score for health behavior was higher. However, the difference was not significant in other fields. With the multiple regression analysis, the health behavior of middle school student was associated significantly with sex (female students), grade, family cohesion, and adaptability. In Breslow health behavior, scale sex (male students), father's age, family cohesion and the harmony of parents were significant variables. From the results of this study, a good family environment fur middle school students is very important.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.183-191
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• 2020

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X₁, 30-54 g), black garlic (X₂, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R²s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.