• 한국환경과학회:학술대회논문집
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• 한국환경과학회 2016년도 정기학술대회 발표논문집
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• pp.266-266
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• 2016

• 한국산업융합학회 논문집
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• 제9권2호
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• pp.111-116
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• 2006

This study provides the optimal conditions treating with the coagulation process and the other chemical treatment processes for dyeing wastewater, especially various dyeing complex wastewater. The results are shown as follows: 1. Optimum reaction condition of pH for ferrous sulfate was the range of 9 to 12. And when 3,000ppm(mg/l) of ferrous sulfate was dosed, the maximum $COD_{Mn}$ removal rate was approximately 40%. 2. In case of ferrous chloride and Bittern as coagulants, optimum pH range was 10 to 11. And maximum $COD_{Mn}$ removal rate was approximately 46% to 50% for dose of 2,000ppm(mg/l) to 6,000 ppm. 3. It is confirmed that the activated sludge process following coagulation precipitation method provides better treatment efficiency than the coagulation precipitation method following the activated sludge process. 4. The purpose of this study was to produce CGF (Cyanoguanidineformaldehyde resin) by organic compounds. 5. The complex coagulation agent by this study is the most economical coagulant with Alum(aluminum sulfate) and the removal efficiency is approximately 54% with 1,000ppm(mg/l) of pH range 6 to 7.

• 한국식품영양과학회지
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• 제38권8호
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• pp.996-1002
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• 2009

배추김치 제조 시 소금 종류별 품질 차이 및 항암 기능성 증진 효과를 알아보기 위해 정제염, 일반 천일염, 제간수 천일염, 구운소금을 사용하여 비교 연구하였다. pH 변화 및 산도에서 발효가 진행됨에 따라 정제염과 구운소금으로 제조한 김치가 일반 천일염과 제간수 천일염으로 제조한 김치에 비해 발효 속도가 지연되는 경향을 보였다. 젖산균의 변화에서는 제간수 천일염과 구운소금으로 제조한 김치에서 김치의 맛과 향을 증진시킬 수 있는 Leuconostoc sp.의 성장이 촉진되고 Lactobacillus sp.의 성장은 억제됨을 관찰할 수 있었다. 또한 제간수 천일염과 구운소금으로 제조한 김치에서 텍스쳐가 좋았고 관능검사에서도 높은 점수를 나타내었다(p<0.05). AGS 인체 위암세포와 HT-29 인체 결장암세포를 이용한 항암 효과 실험에서도 제간수 천일염과 구운소금으로 제조한 김치의 항암 기능성이 증가되었다. 따라서 총 4가지 종류의 소금 중 제간수 천일염과 구운소금으로 제조한 김치가 우수한 품질을 나타내었고 항암 기능성도 증진시켜 김치 발효에 적합한 것으로 확인되었다. 그러나 품질 및 건강 기능면과 경제적인 면을 고려해 본다면 전통적으로 사용되었던 제간수 천일염이 김치 제조 시 가장 적합한 소금으로 생각된다.

• Journal of Ecology and Environment
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• 제33권1호
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• pp.19-22
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• 2010

Migratory birds, by crossing significant ecological barriers, carry and may subsequently introduce exotic seeds into new ecological zones during period of migration. The study of epizoochory, which includes seed dispersal by adhesion to bird feathers, has been relatively neglected compared to the study of seed dispersal by frugivores. To determine whether exotic seeds are being imported to stopover islands by migrating birds, and to estimate the quantity of seeds of exotic species being introduced, we examined migratory birds that were captured in mist nets for attached exotic plant diaspores in 2008 and 2009 on Hongdo Island, Korea. From a total of 3,947 birds examined, we found exotic seeds of Japanese Chaff Flowers (Achyranthes japonica) attached to three species of migratory birds (0.08%; Eurasian Bittern Botaurus stellaris, Swinhoe's Rail Coturnicops exquisitus and Oriental Turtle Dove Streptopelia orientalis). Despite the low occurrence of A. japonica seeds on the external parts of birds, the results suggest that migratory birds may be potential dispersing agents for A. japonica, a species that is currently threatening native ecosystems on many islands in Korea.

• 한국축산식품학회지
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• 제43권4호
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• pp.580-593
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• 2023

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a^*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4℃. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65℃ for 4 h and packaged at O₂:N₂ gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L^*, CIE a^* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.

• 국제초고층학회논문집
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• 제2권1호
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• pp.63-77
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• 2013

In any subject area related to the provision of safety, failure is typically the most effective mechanism for evoking rapid reform and an introspective assessment of the accepted operating methods and standards within a professional body. In the realm of tall buildings the most notable failures in history, those of the WTC towers, widely accepted as fire induced failures, have not to any significant extent affected the way they are designed with respect to fire safety. This is clearly reflected in the surge in numbers of Tall Buildings being constructed since 2001. The combination of the magnitude and time-scale of the WTC investigation coupled with the absence of meaningful guidance resulting from it strongly hints at the outdatedness of current fire engineering practice as a discipline in the context of such advanced infrastructure. This is further reflected in the continual shift from prescriptive to performance based design in many parts of the world demonstrating an ever growing acceptance that these buildings are beyond the realm of applicability of prescriptive guidance. In order for true performance based engineering to occur however, specific performance goals need to be established for these structures. This work seeks to highlight the critical elements of a fire safety strategy for tall buildings and thus attempt to highlight some specific global performance objectives. A survey of tall building fire investigations is conducted in order to assess the effectiveness of current designs in meeting these objectives, and the current state-of-the-art of fire safety design guidance for tall structures is also analysed on these terms. The correct definition of the design fire for open plan compartments is identified as the critical knowledge gap that must be addressed in order to achieve tall building performance objectives and to provide truly innovative, robust fire safety for these unique structures.

• 한국식품저장유통학회지
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• 제17권1호
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• pp.30-35
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• 2010

식품 조리 및 제조 가공 시 사용되는 소금은 천일염, 정제염 및 수입산염이 대부분이지만, 아직까지 소금 종류에 따른 식품 제조 시 품질특성에 관한 연구는 미비한 실정이다. 이에 국내산 정제염, 국내산 천일염, 수입산염 등 소금의 종류를 달리하여 제조한 김치를 $20^{\circ}C$에서 7일간 발효시키며 품질을 비교, 분석하였다. 이화학적인 특성으로 pH, 산도, 염도를 측정하였고, 미생물학적인 특성으로 총균수와 젖산균수를 분석하였으며, 또한 관능검사를 실시하였다. 실험 결과, 발효가 진행됨에 따라 전반적으로 김치의 pH는 감소하였고, 소금 종류에 따른 처리구간의 유의적인 차이는 없었다. 산도와 염도는 증가하였으며, 특히 염도는 전반적으로 수입산염이 국내산염보다 높은 값을 나타내었다. 미생물의 경우 총균수와 젖산균수가 증가하였으며, 특히 저장 5일후 균수가 급격히 증가하였다. 관능평가 결과, 처리구간 근소한 차이를 보일 뿐 유의적인 차이를 보이지는 않았다.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.79-86
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• 2006

This study purposes to find the best one for dyeing with artemisia in order to develop a more efficient method of dyeing with artemisia and investigates the antibiotic activities of artemisia. After dyeing cotton, rayon, silk, wool and nylon fabrics with dyebath extracted from artemisia, observation on dyeability by temperature, concentration and time has been carried out. And I took an observation on color change, color fastness to washing and color fastness to light after mordanting treatment. Also observation on the antibiotic properties of non-dyed fabrics, artemisia-dyed fabrics and artemisia-dyed fabrics with post-mordant has been performed to investigate the antibiotic activities of artemisia. And the following results have been obtained. 1. The dyeability of artemisia was better for protein fabrics such as silk or woo and amide-based synthetic fabrics like nylon than for cellulose fabrics such as cotton and rayon. 2. For all tested fabrics, the dyeability was increased as the concentration of artemisia dyebath, dyeing time and dyeing temperature was increased. Especially the dye ability for protein fabrics was most affected by the temperature, and high dyeability was obtained at high temperatures. 3. For the color fastness of artemisia-dyed fabrics with mordanting treatment, the color fastness to washing was good with grade of 4-5 while the color fastness to light ranged from grade 2 to grade 3, which requires improvement for practical use. 4. The artemisia-dyed fabrics were shown to have much higher antibiosis than the non-dyed fabrics, and the artemisia-dyed fabrics with mortanting treatment showed the following result; Cu 99.9%, Al 64% and bittern 64.7%.

• 한국기후변화학회지
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• 제9권3호
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• pp.235-243
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• 2018

Loss of favorable habitats for species due to temperature increase is one of the main concerns of climate change on the ecosystem, and endangered species might be much more sensitive to such unfavorable changes. This study aimed to analyze the impact of future climate change on endangered wild animals in South Korea by investigating thermal sensitivity and vulnerability to temperature increase. We determined thermal sensitivity by testing normality in species distribution according to temperature. Then, we defined the vulnerability when the future temperature range of South Korea completely deviate from the current temperature range of species distribution. We identified 13 species with higher thermal sensitivity. Based on IPCC future scenarios RCP 4.5 and RCP 8.5, the number of species vulnerable to future warming doubled from 3 under RCP4.5 to 7 under the RCP8.5 scenario. The species anticipated to be at risk under RCP 8.5 are flying squirrel (Pteromys volans aluco), ural owl (Pteromys volans aluco), black woodpecker (Dryocopus martius), tawny owl (Strix aluco), watercock (Gallicrex cinerea), schrenck?s bittern (Ixobrychus eurhythmus), and fairy pitta (Pitta nympha). The other 10 species showing very narrow temperature ranges even without normal distributions and out of the future temperature range may also need to be treated as vulnerable species, considering the inevitable observation scarcity of such endangered species.

• 한국식품영양과학회지
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• 제40권12호
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• pp.1776-1780
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• 2011

소금의 종류를 달리하여 생면을 제조하여 중량, 부피, 수분흡수율, 탁도, pH, 조직감, 관능평가를 실시하였다. 중량, 부피, 수분흡수율은 소금을 첨가(2%)한 것이 소금을 첨가하지 않은 조리면과 비교하여 감소하는 경향을 보였으며, 탁도는 죽염, 구운소금, 제간수 천일염이 각각 0.484, 0.489, 0.489로 정제염 조리면이 0.508로 나타난 것과 비교하여 감소하였다. 소금의 종류 별 소금물과 조리 전 생면, 조리국물의 pH를 측정한 결과는 소금물의 pH가 알칼리에 가까웠던 죽염, 구운소금, 천일염이 조리 전 생면과 조리국물의 pH에서도 높게 나타났다. 소금의 종류를 달리하여 생면을 제조하여 조리 후 rheometer에 의한 기계적 조직감을 측정한 결과 소금을 첨가한 경우는 그렇지 않은 경우보다 탄력성, 응집성, 씹힘성은 증가시켰으며, 소금 종류별 조직감에서는 특히, 죽염, 구운소금, 천일염이 탄력성과 응집성을 높이는 것으로 나타났다. 조리면의 관능검사결과는 외관, 향, 맛, 조직감, 전체적인 기호도를 평가하였으며, 죽염이 조리 후 면의 외관, 냄새, 조직감, 전체적인 기호도에서 가장 높은 평가를 받았다. 본 연구 결과, 생면의 제조 시 소금의 첨가는 생면의 품질 및 관능을 우수하게 하는 역할을 하며, 특히, 소금 종류에서는 죽염($1{\times}$)이 중량, 수분흡수율, 조직감, 관능평가에서 가장 우수하게 나타났다.