• Journal of ILASS-Korea
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• v.22 no.2
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• pp.80-86
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• 2017

The soot formation characteristics of various alkane-based single fuel droplets were studied in this work. Also, This study was performed to provide the database of the soot behavior and formation of alkane-based single fuel droplet. The experimental conditions were set to 1.0 atm of ambient pressure ($P_{amb}$), 21% of oxygen concentration ($O_2$) and 79% of nitrogen concentration ($N_2$). Combustion and soot formation of single fuel droplet was visualized by visualization system with high speed camera. At the same time, ambient pressure, oxygen concentration and nitrogen concentration were maintained by ambient condition control system. Soot formation characteristics was analyzed and compared on the basis of intensity ratio ($I/I_0$) of background image. The results of toluene fuel droplet showed the largest soot generation. Soot volume fraction ($f_v$) was almost the same under the identical fuel types regardless of various initial droplet diameter ($d_0$) since thermophoretic flux was not much changed under the same ambient conditions.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.618-626
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• 2009

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

• Journal of Environmental Health Sciences
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• v.38 no.3
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• pp.269-276
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• 2012

Objectives: The purpose of this study was to provide policy directions for air pollution reduction by analyzing the variation in the characteristics of air contaminants around the Gyeonggi Province area. Methods: The data used in the study was obtained from air quality monitoring stations operated by the Gyeonggi Provincial Government. The target area was the air quality management area of the Gyeonggi Province region. Results: The concentration of $PM_{10}$ (particles measuring $10{\mu}m$ or less) in 2009 was $60{\mu}g/m^3$, which has been reduced by about 2.7% per year after improvement countermeasures were emplaced. The air pollution control policy was especially more effective for coarse particulate matter (CPM, $PM_{10-2.5}$). The improvement of $NO_2$ pollution was generally very low, especially in cities which had considerable automobile traffic. The concentration of $SO_2$ pollution was rapidly improved in industrial areas, but did not show any difference for multiple and general cities. The predicted concentration of $PM_{10}$ for 2014 based on the trend over 2001-2009 was $53.4{\mu}g/m^3$, which fails to meet the target concentration of $40{\mu}g/m^3$. The predicted concentration of $NO_2$ shows a very low probability of achieving the target concentration of 22 ppb, and thus the current improvement of air quality has proven unsatisfactory. Conclusion: Air pollution control policy should be enforced according to regional pollution characteristics in order to obtain maximum effectiveness in improvement.

• Environmental Engineering Research
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• v.11 no.3
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• pp.156-163
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• 2006

In this study, substrate removal characteristics were analyzed to reduce the cost of external carbon dosage at Sudokwon Landfill Site Management Corporation in Korea by utilizing oxygen uptake rate (OUR) and nitrate uptake rate (NUR) tests. To estimate and evaluate the substrate removal characteristics obtained by the batch tests, the lab-scale MLE process was operated. By-products of J Co. (sugar manufactory) and S Co. (fine chemical industry) were selected as the concerned carbon sources through a comparison of carbon and nitrogen contents. MeOH was tested as a control experiment. Until the steady state, the fraction of $RBDCOD_{OUR}$ concentration to COD concentration of J Co., S Co. by-products and MeOH increased and reached levels of 98%, 82%, and 100%, respectively. During the 20th operating day, the fraction of $RBDCOD_{NUR}$ concentration to COD concentration was 95%, 81%, and 83%, respectively. These fractions of $RBDCOD_{NUR}$ concentration to $RBDCOD_{OUR}$ concentration increased according to acclimation periods and reached levels of 99%, 97%, and 81%, respectively, on the 20th day. The results obtained from the lab-scale MLE process operation using the concerned carbon sources as external carbon were similar to that observed by OUR and NUR tests.

• Journal of the Korean Geophysical Society
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• v.8 no.4
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• pp.173-185
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• 2005

This study examines the relationships among sea ice concentration, surface air temperature, surface wind, and SST (Sea Surface Temperature) in Bransfield Strait to understand the climatic characteristics and its related sedimentary process there. In analyses of the monthly data, during the austral autumn (Mar., Apr., and May), the frequency of southeasterlies is correlated positively with the sea ice concentration and negatively with the surface air temperature, whereas that of northwesterlies is reverse. These relationships are explained by the process that the southeasterlies of the cold air from the Antarctic Continent affect the ocean current around Bransfield Strait. And then the ocean current makes the sea ice generated in the Weddell Sea drift into the strait. During the spring (Sep., Oct., and Nov.), sea ice concentration and surface air perature are closely correlated with the frequency of northwesterlies with warm air mass. In the some parts of the northern boundary region, the sea ice concentration in Bransfield Strait is positively correlated with the SST during the autumn and spring. Such relationship may rather propel the sea ice melting in proportion to the sea ice concentration during the autumn.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• Journal of Environmental Science International
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• v.28 no.7
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• pp.581-594
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• 2019

This research investigated the characteristics of $PM_{10}$ and $PM_{2.5}$ concentrations at the main subway stations in Busan. Annual mean $PM_{10}$ concentrations at the Seomyeon 1- waiting room and platform were $51.3{\mu}g/m^3$ and $47.5{\mu}g/m^3$, respectively, and the annual $PM_{2.5}$ concentration at the Seomyeon 1- platform was $28.8{\mu}g/m^3$. $PM_{2.5}$/$PM_{10}$ ratio at Seomyeon 1-platform and Dongnae station were 0.58 and 0.53, respectively. Diurnal variation of $PM_{10}$ concentration at subway stations in Busan was categorized into four types, depending on the number of peaks and the times at which the peaks occurred. Unlike the areas outside of the subway stations which reported maximum $PM_{10}$ concentration mostly in spring across the entire locations, the interiors of the subway stations reported the maximum $PM_{10}$ concentration in spring, winter, and even summer, depending on their location. $PM_{10}$ concentration was highest on Saturday and lowest on Sunday. The numbers of days when $PM_{10}$ concentration exceeded $100{\mu}g/m^3$ and $80{\mu}g/m^3$ per day over the last three years at the subway stations in Busan were 36 and 239, respectively. The findings of this research are expected to enhace the understanding of the fine particle characteristics at subway stations in Busan and be useful for developing a strategy for controlling urban indoor air quality.

• Food Science and Preservation
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• v.12 no.6
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• pp.583-590
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• 2005

Dough fermentation characteristics and quality characteristics of bread added with different concentration(0, 30, 40 and $50\%$ against water) of submerged-culture broth of Fomitopsis pinicola mycelium (CM) were investigated There were positive correlations between CM concentration and dough pH(r=0.98), acidity(r=-0.88), dough thickness(r=0.95) and dough strength(r=0.95). Baking loss rate was decreased with increasing of CM concentration. There was no significant difference between loaf volume index and CM concentration ($30\~40\%$, but the index of CM $50\%$ bread was lower than that of control. L* value of top crust in the CM $50\%$ bread was significantly lower than those of CM $0\~40\%$ bread, while the value of internal tissue was increased with increasing of CM concentration. In the CM $30\~40\%$ bread, hardness was lower, but there were no significant difference in cohesiveness, springiness, chewiness and brittleness compared with control. Appearance, color, taste, texture and overall acceptability of CM $30\~40\%$ bread were similar to those of control. In the results estimated by correlation analysis, the increased pH of the dough by adding CM allowed lowering hardness of the bread By adding CM in bread, retrogradations were delayed, and growth of mold was decreased during storage. In conclusion, the optimum concentration of CM in bread which showed anti-diabetic effect as well as not dropped quality characteristics were $30\~40\%$.

• 연구논문집
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• s.23
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• pp.57-62
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• 1993

An experimental investigation was carried out to study the characteristics of concentration of a coaxial jet being tone excited and consisting of $CO_2$, and air. The concentration in a binary gas mixture was measured by using the hot-wire anemometer and flow visualization was performed by the schlieren technique. In the case of excited flow, it is found that acoustic energy is partially transferred to RMS concentration to enhance mixing.

• Journal of the Korean Society of Safety
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• v.10 no.2
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• pp.84-91
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• 1995

The characteristics of critical spontaneous ignition of granulated activated carbon were investigated In atmospheres of differing oxygen concentration. At the same concentration the larger vessels yielded the lower critical spontaneous ignition temperature. At the same vessel, as the concentration of oxygen was reduced, Ignition occurred later and at higher ambient temperature, and critical spontaneous ignition temperature increased. The apparent activation energy calculated from the Frank-Kamenetskii's ignition theory appeared to be the slight different value respectively and the mean apparent activation energy was 19850㎈/㏖.