• Journal of Navigation and Port Research
• /
• v.36 no.6
• /
• pp.521-526
• /
• 2012

More efficient and effective volume management of trade cargo is recently requested due to FTA with foreign country. Above all, the grain is the main cargo needed in Korean food life and was appointed as the core trade cargo during FTA. This study is aimed to forecast future demands of grain volumes which are handled at Incheon port because most of the grain volumes are traded at Incheon port in Korea. System Dynamics (SD) was used for forecasting as the methodology. Also, population, yearly grain consumption per a man, GDP, GRDP, exchange rate, and BDI were used as the factors that influence grain volumes. Simulation duration was from 2000 to 2020 and real data was used from 2000 to 2007. According to the simulation, 2020's grain volumes at Incheon port were forecasted to be about 2 million tons and grain volumes handled at Incheon port were continuously reduced. In order to measure accuracy of the simulation, this study implemented MAPE analysis. And after the implementation, the simulation was decided as a much more accurate model because MAPE value was calculated to be 6.3%. This study respectively examined factors using the sensitivity analysis. As a result, in terms of the effects on grain volume in Incheon Port, the population factor is most significant and exchange rate factor is the least.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.13 no.1
• /
• pp.19-26
• /
• 2009

The response characteristics of $H_2O_2$ monopropellant thrusters at a pulse mode were presented in this paper. A catalyst bed was fixed to $MnO_2$/$Al_2O_3$ to investigate the thruster design effect to response time. Three different thrusters (50 N class) having different injectors, ullage volumes, catalyst grain sizes, and reactor volumes were prepared to investigate the response characteristics. As a result, the ignition delay, pressure rising and tail-off time of case 2-2 thruster with 16-20 mesh catalyst size were 14, 108, 94 ms respectively, which were comparable to requirement of response time at commercial hydrazine thrusters.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.4
• /
• pp.360-378
• /
• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.56-63
• /
• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
• /
• 2000.11a
• /
• pp.96-98
• /
• 2000

Column experiments were peformed to evaluate the efficiency of surfactant flushing for remediation of non-aqueous phase liquid (NAPL) in the soil under controlled conditions. In column experiment less than 0.1 % of the original mass of tetrachloroethylene (PCE), remained in the column after 15 pore volumes of 1% sorbitan monooleate solution were passed through columns. To determine the influence of soil parameters that may affect the remediation process, column tests were repeated with different values of grain size, application rate, surfactant type, surfactant concentration, and solution viscosity (polymer mixed with surfactant). Experimental works suggest that surfactant flushing has a great potential to rapidly remove mass from NAPL in the soil.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.354-362
• /
• 2003

higher. The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test. the 7 % added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5 % added group, and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH. the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids. and Leucine, Phenylalanine and Arginine were especially.

• Journal of the Korean Society for Heat Treatment
• /
• v.16 no.1
• /
• pp.10-15
• /
• 2003

In Nb, V and Ti added steels, carbo-nitrides are formed due to their strong interaction with C and N. The formation of carbo-nitrides has an important role to control the microstructure as well as mechanical properties by grain size refinement and precipitation hardening. However, the quantitative analysis of distribution of precipitates and the effect of precipitates on the phase transformation and mechanical properties are still far from satisfactory. In this study, the quantitative analysis of precipitates in austenite was investigated using the fact that the formation of precipitates in Nb, V and Ti added steels accelerates austenite/ferrite transformation. The formation of precipitates was controlled by adjusting holding temperature and time in austenite region, transformed Volume fractions were measured by dilatometer during slow cooling, Iso-precipitation kinetics were determined by comparing 5% and 50% volumes transformed at various conditions respectively. The result was compared with the calculated.

• Bulletin of the Korean Chemical Society
• /
• v.13 no.2
• /
• pp.131-135
• /
• 1992

High-Tc superconducting materials, $HoBa_2Cu_3O_{7-x}F_y$ with $0.0{\leq}y{\leq}0.5$, were synthesized by ceramic method and studied by X-ray diffraction, thermogravimetric analysis, differential thermal analysis, scanning electron microscopy and resistivity measurement. From the X-ray diffraction data, it was found that the samples had only single phase of which lattice volumes were decreased in proportional to the amount of fluorine, which indicated that the relatively small fluorine atoms are effectively substituted for the oxygen sites. Also, an anomalous phenomenon appeared that the peak intensities of (001) planes were greatly increased as fluorine contents increased. SEM photographs revealed that the grain sizes were enlarged progressively with fluorine contents. This fact could be explained along with DTA & TGA data that the incorporation of fluorine gave rise to lowering the melting point. Tc decreased as the incorporation of fluorine content increased. This implies that the superconducting electrons are perturbed due to the substitution of electronegative fluorine atom.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.61-61
• /
• 2022

For high quality bread wheat production in Korea, it is necessary to develop optimal nitrogen (N) fertilizer methods. For optimal N fertilizer, we evaluated the alteration of growth, yield, yield components and end-use qualities according to the treatment of N fertilizer amounts and timings at heading stages. Growth, yield, yield components, and end-use quality weren't altered by various timings of N fertilizer treatment conditions whereas, 1,000 grain weight and lodging degree was increased by increasing amounts of N fertilizer treatment conditions at 7 days after heading (7 DAH). Especially, lodging degree was significantly increased by 6kg/10a of N fertilizer treatment conditions at 7 DAH. The flour protein contents increased by various amounts of N fertilizer treatment conditions. However, SDS-sedimentation and bread loaf volumes were decreased by exceeding 6kg/10a of N fertilizer treatment conditions at 7 DAH. When considering the quality of bread, 6kg/10a N fertilizer treatment is best, but 3kg/10a N fertilizer treatment is more suitable for both quality and lodging at 7 DAH. Therefore, it is preferable to fertilize 3kg/10a of nitrogen at 7 DAH in addition to standard fertilizer when cultivate bread wheat.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1120-1128
• /
• 2001

This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.