• The monthly packaging world
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• s.30
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• pp.48-51
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• 1995

• The monthly packaging world
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• s.45
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• pp.138-140
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• 1997

• The monthly packaging world
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• s.40
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• pp.80-83
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• 1996

• The monthly packaging world
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• s.70
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• pp.140-150
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• 1999

• The monthly packaging world
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• s.71
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• pp.110-117
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• 1999

음료수용 유리병의 부하량을 LCA 방법 중 Inventory analysis 및 Ioading assessment 방법을 이용하여 추산했다. 또한 PET병 및 알루미늄캔과의 비교를 통해 부하량을 줄일 수 있는 부분을 확인했다. 주요 결론은 다음과 같다. -효율적인 closed loop recycling은 환경에 긍정적인 효과가 있다. -부하량에 큰 영향을 미치는 인자에는 천연가스 및 전력으로 대표되는 공정에서의 에너지 사용과 종이상자 등으로 대표되는 종

• 환경사랑
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• s.42
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• pp.10-11
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• 2005

금속캔, 유리병, 종이팩, 페트병, 일반플라스틱 포장용기 및 스티로폴 포장재 등의 EPR 2년성과 결과, 재활용사업자의 원료의 수요공급이 안정화되었으며 재활용량이 증가하였다. 발포합성수지포장재(가스기기, 보일러, 기계류 포장재), 종이포장재(일회용컵, 받침접시, 도시락용기, 컵라면 용기)등은 조속히 EPR대상에 포함되어야 한다.

• Journal of the Korean Arthroscopy Society
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• v.11 no.1
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• pp.59-62
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• 2007

Freiberg disease is a relatively rare osteochondrosis of metatarsal head, which usually involves the 2nd metatarsal of adolescent females. Various open surgical treatments have been recommended; arthrotomy and removal of loose body, dorsiflexion osteotomy and resection of the metatarsal head. Arthroscopic treatment for Freiberg disease has a merit of shortening the recovery period and reducing the postoperative stiffness. We report a case of early stage Freiberg disease treated with metatarsophalangeal arthroscopic excision of loose body and debridement of the 2nd metatarsophalangeal joint.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.229-233
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• 1996

This study was carried out to analyze the changes in nitrogen compounds, free-amino acids and volatile organic acids of traditional Korean Soy Sauce with two different fermentation jars and varying Meju concentration. Total nitrogen content in the glass jar was higher than that of the clay jar. However, the glass jar contained more nitrogen in ammonia type nitrogen and less in amino type nitrogen than clay jar, resulting in inferior quality. Total free amino acids content was highest on the 150th day. Among free amino acids, the concentration of glutamic acids, aspartic acid, serine, alanine and lysine, which give sweet and savory taste, were higher than that of the others. Phenylalanine, valine, leucine and isoleucine, which give bitter taste, were also present in significant quantities. Among identified volitile organic acids, acetic acid was present in the hightest concentration, and it's concentration was higher in the jar than in the glass jar. Meju concentration 1:4 showed slow increse while 1.3:4 showed similar trends in the glass jar 1:4 and clay jar 1.3:4, and it's concentration decreased after the ripening period in all samples. In addition valerie acid and capric acid were also present in small quantities.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.1
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• pp.7-14
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• 2023

Forty Viscosity data of glass bottles fabricated in a glass bottle manufacturing plant for 4 years were calculated using Lakatos model. The relationship between the glass bottle compositions and viscosities at log η of 3, 6.6, 10 and 12.3 Pa·s was analyzed. MgO that was a component of the glass bottle showed the maximum coefficient of variation of 0.89, but it gave a very small change in the viscosity. CaO that was another component of the glass bottle lowered the isokom temperature because it tended to reduce the number of non-bridging oxygen at temperature below a softening point.

• The Journal of Engineering Research
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• v.3 no.1
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• pp.199-205
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• 1998

Cullet Quality Control in auto glass bottle factory is the most important in recent days because of the increasing cost of materials in glass bottle. Since the composition of plate glass cullet is similar, the cullet quality using plate cullet in glass bottle factory is easily controlled. In addition to this, the price of plate glass cullet is so low that the cost reduction can be achieved. If the ratio of plate glass cullet and gush is over 25%, the liquidity of glass water become worse, which is caused by different compositions and viscosity of the components. As a results, Furnace bottom temperature becomes low and glass water becomes inhomogeneous. Thus production efficiency of glass bottle becomes low because of increasing devitrification in Dead Corner part in glass melting furnace. Three experimental methods – (1) increasing melting temperature, (2) using Booster, (3) using bubbler – were performed to increase the furnace bottom temperature and glass water homogeneity. The amounts of plate glass cullet was able to increase up to 90%, 70% and 60% without any devitrification using booster, bubbler and the method of glass melting temperature increase from $1480^{\circ}C$ to $1560^{\circ}C$ respectively. It is not possible to increase the glass melting temperature without the reduction of furnace operation time and the increase of fuel cost. The booster process has disadvantage of much electric energy consumption. Since the bubbler process uses physical convection of melting glass based on compression air, the homogeneity of molten glass is not so good as that of booster process but it can reduce the cost of glass bottle.