• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.146-158
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• 1970

It is a matter of amazing to realize that contamination of air by fuel gas in recent daily life at home directly effects to health of Korean housewives. A study in finding the status and the amount of co gas in the kitchen was con-ductedrelating the size of kitchen, door of exit, ventilation window, constraction of built in-brick stove (Boo Tu Mack), fuel management, in order to extend beneficial and improved management of housing. From the result of study, it was pointed out that constractional improvement of built-in-brick stove, heating floor (Ondol), timny, and ventilation window would been emergently needed. Demonstration studies were obtained in finding differences of the amount of co gas respectively in cooking time as 50-55ppm, and in not cooking time as 50-80p,p,m in the kitchen both, original and improved. Definite differences were found depend upon the condition with, without, or direction of the ventilation window. In addition to all above results, significant influence on gas pulling power of Ondol tunnel was shown. Many houses of Apartment house for have middle and low income groups been recognized so poor for health as indicated over 100ppm of co gas if window were not opened because of poor ventilation and weak gas pulling power of Ondol tunnel.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.5
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• pp.459-466
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• 2004

In order to save the energy in apartment houses, it is essential that the energy amount consumed in heating per household should be surveyed and analyzed according to heating method, which can be classified into unit, central and district methods. As a basis, we selected the household with nominal area of 32 py. because it accounts for the most percentage in Korea. It is estimated that the gas amount for cooking is 90 ㎥ and the energy amount for hot water supply is 11.41 GJ for a year, which is necessary to calculate the heating energy. Through the survey of actual energy consumption in Seoul and Gyeonggi, the energy amount used in heating can be obtained according to the heating type: 26.02 GJ/year for the unit heating, 28.09 GJ/year for the central heating and 40.61 GJ/year for the district heating.

• Architectural research
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• v.21 no.1
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• pp.21-29
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• 2019

Recent years in Korea, some new developed buildings are only using electricity as power for heating, cooling, bathing and even cooking which means except electricity, there is no natural gas or other kinds of energy used in such kind of building. In vehicle industry area, scientists already invented electric vehicle as an environment friendly vehicle; after that, in architecture design and construction field, buildings only using electricity appeared; the curiosity of the environment impact of energy consumption by such kind of building lead me to do this research. In general, electricity is known as a clean energy resource reasoned by it is noncombustible energy resource; however, although there is no environmental pollution by using electricity, electricity generation procedure in power plant may cause huge amount of environment pollution; especially, electricity generation from combusting coal in power plant could emit enormous air pollutants to the air. In this research, the yearly amount of air pollution by energy using under traditional way in research target building that is using natural gas for heating, bathing and cooking and electricity for lighting, equipment and cooling is compared with yearly amount of air pollution by only using electricity as power in the building; result shows that building that only uses electricity emits much more air pollutants than uses electricity and natural gas together in the building. According to the amount of air pollutants comparison result between two different energy application types in the building, residential SOFC (Solid oxide fuel cell) is simulated to apply in this building for decreasing environment pollution of the building; furthermore, high load factor could lead high efficiency of SOFC, in the scenario of simulating applying SOFC in the building, SOFC is shared by two or three households in spring and autumn to increase efficiency of the SOFC. In sum, this research is trying to demonstrate electricity is a conditioned environment friendly energy resource; in the meanwhile, SOFC is simulated efficiently applying in the building only using electricity as power to decrease the large amount of air pollutants by energy using in the building. Energy consumption of the building is analyzed by calibrated commercial software Design Builder; the calibrated mathematical model of SOFC is referred from other researcher's study.

• KSBB Journal
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• v.26 no.2
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• pp.177-181
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• 2011

This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.90-96
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• 2000

The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was estimated to be 30 min at cooking temperature above $20{\circ}C$, while 60 min at cooking temperature below $10{\circ}C$. The ratio of water-to-milled rice giving the best eating quality was founded to be $1.41{\sim}1.48$, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.6
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• pp.55-62
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• 2007

Actual states of energy utilizations were investigated and analyzed on three representative rural villages in Chungcheongnam-Do. Rural residents were almost using the ondol boiler as a heating facility and oil(diesel, kerosene) and electricity(night thermal-storage power service) as a heating energy. There were a few households using briquette or firewood in a fuel hole with Korean hypocaust. Most of their cooking facilities were gas ranges using LPG. The most popular hot-water supply system was an oil boiler and the next was an electricity boiler. The amount of energy use in a rural household generally showed 20,000 to 40,000 won/month of the electric power rate, 400 to 800 liter/year of the oil and 60 to 120 kg/year of the LPG. Prompt measures should be taken to promote the spread of new and renewable energy such as solar heat, biomass and wind power, etc.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.189-190
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• 2020

The importance of indoor air quality management has recently been highlighted due to environmental problems such as indoor air pollution. Among indoor air pollutants, carbon dioxide occurs in cooking, heating, burning, and causes forgetfulness, dementia and amnesia. Radon, which occurs in building materials, soil and ground, is a type 1 carcinogen that causes lung cancer in the body through breathing. These substances can be released from the room through ventilation, but there is a limit to reducing the amount of indoor activity due to reduced ventilation conditions due to increased indoor activity time. However, these substances can be removed from the gas by adsorption. The purpose of this study was to identify the properties of granular active and powdered active white soil and mix them to make cement-based active white soil adsorbent matrix for carbon dioxide, fine dust and radon gas adsorption, and to evaluate indoor air improvements according to the mixing scale. The results of the experiment showed that active carbon dioxide adsorption performance increased for carbon dioxide and radon as the exchange rate increased through physical adsorption. In particular, the higher the replacement rate of the granular active bag, the better adsorption performance was shown.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.9
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• pp.604-612
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• 2012

Self-management plan for GHG (Greenhouse Gas) reduction should be prepared in academic facilities, which occupy a large amount of energy consumption. In this study, a university was chosen as one of the major academic facilities and its energy consuming pattern and GHG emission were analyzed. The results have shown that annual $CO_2$ emission from university buildings was 10,452 ton-$CO_2$ (0.65 ton-$CO_2/m^2$), and dependent upon 78.0% electricity, 20.5% LNG and 1.5% oil, respectively as energy sources. According to more detail analysis by usage of energy consumption, appliances occupies 36.7% followed by gas heating (18.9%), lighting (18.6%), heating with electricity (12.5%), cooling with electricity (10.2%), transportation (1.5%), gas cooling (1.2%) and cooking (0.4%). Furthermore, annual $CO_2$ emissions per unit area and a student by electricity usage were evaluated to 51.30 kg-$CO_2/m^2$ and 981.86 kg-$CO_2$/capita, respectively and those by LNG usage were 14.61 kg-$CO_2/m^2$ and 241.01 kg-$CO_2$/capita.