• Journal of the Korean Society for Heat Treatment
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• v.11 no.4
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• pp.333-341
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• 1998

The study was investigated on the effect of austenitizing and austempering conditions on retained austenite amount and carbon contents in retained austenite and simultaneously the effect of these variation on hardness, tensile and impact properties. A material of as-cast condition is composed of bull's eye structure with ferrite surrounding spheroidized graphite having about $5-10{\mu}m$ size and matrix structure of pearlite. Then, the contents of spheroidized graphite was about 5%. The retained austenite and carbon contents in the retained austenite were increased with the increasing of austenitizing and austempering temperatures, while the retained austenite showed the peak value and is decreased with increasing of austempering time. With increasing of austenitizing temperature, tensile strength, elongation and impact absorb energy increased and hardness was almost not changed, while with increasing of austempering temperature, tensile strength and hardness decreased, whereas elongation and impact absorb energy was increased. With increasing of retained austenite amount, the tensile strength is slowly decreased but elongation was increased with direct proportion. Also, Impact absorb energy is shown identity value untile about 18%, but rapidly increased above it. Elongation and Impact absorb energy are strongly controlled by the amount of retained austenite, but tensile strength is affected with various factors such as retained austenite amount and bainitic morphology.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.223-228
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• 2006

This study was carried out to investigate the effects of ohmic power intensity on the physico-chemical properties of hamburger patties. Six different ohmic power intensities (0, 10, 20, 30, 40, and 50V) were delivered by controlling the power with the sine wave at 50Hz. The ohmic power intensity influenced the thawing rate, and increasing ohmic power intensity increased the thawing rate. The faster thawing rate was obtained at higher ohmic power intensity (50V) with 0.5% NaCl added meat patties in comparison to no NaCl added hamburger patties. The pH values of all patties were not significantly different with increasing ohmic power intensity (p<0.05). Increasing thawing rate did not tend to improve the water holding capacity (WHC) of all patties by ohmic thawing. Cooking losses were almost the same regardless of increasing ohmic power intensity. Increasing ohmic power intensity tended to increase the thiobarbituric acid reactive substance (TBARS) levels. TBARS levels of all hamburger patties without NaCl were significantly higher than that of 0.5% NaCl added hamburger patties (p<0.05) at higher ohmic intensity (50V). In conclusion, these results indicated that a higher ohmic power intensity at 50 V induced the lipid oxidation of all patties.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• Journal of the Korean Geographical Society
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• v.42 no.3 s.120
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• pp.405-420
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• 2007

This study is intended to analyze and evaluate the effects of Seomjingang Dam and Soyanggang Dam Catchment on water circulation in order to examine water balance change of watershed by climate change. Obviously, air temperature and precipitation showed a gradually increasing trend for the past 30 years; evapotranspiration vary in areas and increasing annual average air temperature is not always proportional to increasing evapotranspiration. Based on Penman-FAO24, climatic water balance methods and measured values are shown to be significantly related with each other and to be available in Korea. It is certainly recognized that increasing annual rainfall volume leads to increasing annual runoff depth; for fluctuation in annual runoff rates, there are some difference in changes in measured values and calculated values. It is presumably early to determine that climate changes has a significant effect on runoff characteristic at dam catchment. It is widely known that climate changes are expected to cause many difficulties in water resources and disaster management. To take appropriate measures, deeper understanding is necessary for climatological conditions and variability of hydrology and to have more careful prospection and to accumulate highly reliable knowledge would be prerequisites for hydrometric network.

• Korean Chemical Engineering Research
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• v.43 no.1
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• pp.16-20
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• 2005

Porous polypropylene membranes were prepared by a thermally induced phase separation method in super-critical $CO_2$, where polypropylene and Camphene were used as raw materials. The porosity of polypropylene membranes with 10 wt% polypropylene concentration was 78, 80, 73% by using methanol, ethanol, and n-buthanol as an analytical solvent, respectively. The tensile strength increased with an increasing polypropylene concentration, where it was $0.17kg_f/mm^2$ at 10 wt% polypropylene concentration. The extraction rate for Camphene increased with time and Camphene was removed 94% in 5 min. It increased with an increasing temperature and was 99% at $45^{\circ}C$, however, decreased with an increasing temperature at higher than $45^{\circ}C$. The extraction rate increased with an increasing pressue up to 150 bar, however, decreased slightly with an increasing pressure over 150 bar. The extraction rate had a relation with the solubility of Camphene in supercritical $CO_2$.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.37
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• pp.161-185
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• 2008

In 2006, the share of fisheries distribution in Busan amounted to 1.9 million ton, which was 41 percent of the whole country. In details, coastal fishery 334 thousand ton(14% of the whole country), deep sea fishery 452 thousand ton(82%), import fishery 964 thousand ton(70%), export fishery 157 thousand ton(43%) were distributed in Busan region, respectively. According to distribution share, import(50%), deep sea fishery(24%), coastal fishery(18%), export(8%) are main category of fisheries distribution in Busan. After the institutional changes in 1997, that is, from monopoly to the competitive systems are implemented, the share of sales volume through a home trust market decreased gradually since 2000. Especially, the share of direct sales in farming fisheries sector amounted to 73.8 percent of total production volume, 80.7 percent of production value in 2005. Furthermore, the share of fisheries sale through e-commerce is increasing owing to the growth of IT and competitive price of its products. and the sale share of large discount store is also on the 10% more increase. Hereafter these structure changes of fisheries distribution in Busan will be more intensified. Therefore, after reflecting the change in distribution policy of Busan Fisheries, the directions of distribution policy should be established, as follows. $\cdot$ Distribution policy to prepare for increasing of non-trust market sales $\cdot$ Fisheries distribution policy to prepare for increasing of direct transaction like e-commerce $\cdot$ Distribution policy to prepare for increasing of sales ratio in large discount store $\cdot$ Distribution policy for making up sound purchasing circumstance of Fisheries $\cdot$ Distribution policy for reducing the fisheries distribution cost $\cdot$ Distribution policy to prepare for increasing of direct carrying the deep sea fisheries and import fisheries to Seoul and $Inch'{\breve{o}}n$ section $\cdot$ Distribution policy for implementing the information system for managing fisheries transaction $\cdot$ Distribution policy for advancing the export & import management of fisheries $\cdot$ Distribution policy for establishing transaction principle reflecting the peculiarity in fishery distribution(to enacting independent fishery law)

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.591-595
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• 1998

Browning chracteristics were investigated for Chicory roots(Cichorium intybus L.) when roasted at different conditions of 120 to $180^{\circ}C$ in temperature and 10 to 40min in time. The soluble solid of water extracts obtained from roasted Chicory roots increased slowly with increasing roasting temperature and time, but it decreased above $160^{\circ}C$. The contents of reducing sugar and amino-type nitrogen in aqueous extracts obtained from roasted Chicory roots decreased rapidly with increasing the roasting time and temperature. Browning color intensity in aqueous extracts of roasted Chicory roots increased with increasing the roasting temperature and time, Hunter's color L and b values of Chicory powder decreased with increasing the roasting temperature and time, while Hunter's color a and ${\Delta}E$ values continuously increased with increasing the roasting temperature and time.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.4
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• pp.44-52
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• 2001

This study performed factor analysis for 21 independent variables related to the effect of illumination and suggested the effect by multiple regression analysis on the relationship between the effect of illumination and the satisfaction of use of a dependent variable to find the effect of illumination in urban parks at night and the effect of illumination on the satisfaction of use. The results of this study are as follows; 1) Of the 21 independent variables used to study the effect of illumination in urban parks at night, the impact on safety and possibility of crime was highly. The effects of illumination by factor analysis were abstracted as effects of removing anxiety, securing safety, increasing use. 2) As a result of multiple regression analysis, independent variables influencing satisfaction of use in urban park were proved as effects of removing anxiety, securing safety, increasing identity, preparing atmosphere and increasing use. Also, the effect of securing safety was the most important factor; it showed a level of importance 2 times higher than the effect of removing anxiety, and 7.7 times higher than the effect of preparing atmosphere in relative contribution of the effect of illumination to satisfaction of use. 3) Of the effects of illumination influencing satisfaction of use in urban parks, the effect of securing safety and the effect of increasing visibility were more significant than the effects of removing anxiety, preparing atmosphere and increasing use. This fact means that personal safety an the identity of persons or facilities in the space of use should be considered with priority in planning or designing illumination. Also, it implies hat, for night use in urban parks, lightness of the space is required for general safety of use at parks, and proper illuminance on the activity in the space of use should be required. The subject parks of this study are 8 urban neighborhood parks. The model on the effect of illumination and the satisfaction of use depends on characteristics and conditions of location of he park and user class, so the subject parks and persons should be varied, and the difference by sex or ages should be suggested.

• The Journal of Engineering Geology
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• v.12 no.2
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• pp.151-166
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• 2002

Groundwater development as a means of acquiring subsidiary water resource is very important for the persistent security of water resource. Nowadays, pneumatic fracturing technology which was developed in the advanced countries is applied for increasing pumping rate and eliminating contaminants. This study gives an experimental data to clarify permeability characteristics of the single discontinuity which is newly developed or increased in aperture by the pneumatic fracturing or damage propagation of the natural barrier for the nuclear waste disposal. On the basis of understanding the relationship between permeability and hydraulic aperture the result could apply as one of the basic data for researches concerned with increasing pumping rate and eliminating contaminants. Hydraulic aperture is decreased exponentially with increasing confining pressure and proportioned to permeability in the same confining pressure. Especially, with the increasing aperture permeability of coarse- and medium- grained granite shows the more rapid increasing than that of fine- grained granite.