• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.1
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• pp.37-42
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• 2009

This paper describes the fuel oil characteristics of mulching waste vinyl by indirect heating emulsion system. For the emulsion experiment of waste vinyl, the system is composed of melting furnace, the 1th pyrolysis furnace, and the 2nd pyrolysis furnace. The mulching waste vinyl is used for the fuel oil characteristics analysis of mulching waste vinyl. The refined oil, gasoline, and diesel oil are extracted and quantified to analysis the fuel oil characteristics. From the results of experiments, it has been shown that the production of fuel oil from mulching waste vinyl is possible using the emulsion system.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.499-510
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• 2014

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

• Journal of the Korean Magnetics Society
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• v.9 no.2
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• pp.121-126
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• 1999

This paper describes a fabrication of Fe-dispersed hydrophilic magnetic fluid and its application to oil seal in combination with the Nd-permanent magnet. The results are as follows; 1) Using silica coated iron particle of magnetization of 125.5 emu/g (at 10 kOe) and the mean particle size of 100 $\AA$, after multiple adsorption to the surface of silica coated iron particle with oleic acid ion, D.B.S. and T.M.A. ion, hydrophilic Fe-magnetic fluid [70 %(g/∝)Fe, magnetization of 52 emu/g and viscosity of 1450 cp] can be produced by dispersing the iron particle in ethylene glycol solution. 2) The oil seal apparatus consisting of six stages of Nd-permanent magnet (3200 Gauss) and Fe-magnetic fluid [70 %(g/∝) Fe] showed an excellent pressure resistance of 7400 g/$\textrm{cm}^2$ under the gap between shaft and oil seal was 0.2 mm.

• Transactions of the Korean Society of Automotive Engineers
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• v.8 no.5
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• pp.105-113
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• 2000

In order to clarify the final process of oil consumption, the distribution and flow of oil through each ring were visualized by induced fluorescence method. Motoring and firing test were performed in a single cylinder research engine with transparent cylinder liner. The appropriate calibration techniques were used to solve the unstability of induced light intensity as well as to know the relation of the oil film thickness and output signal. Oil behavior was also observed at dynamic state by high speed CCD camera. By analyzing the oil film thickness converted from the photographed image, it was observed that the main route of oil transport through each ring is the end gap under the usual operating condition, low engine speed and low load condition. Oil film thickness is observed to be irregular and tend to move in a body horizontally at a given piston land. And it is also found that oil flows through oil ring gap so quickly that it can be observed in a single cycle, but it flows so slowly through top and 2nd compression rings that it takes quite a long time to detect the flow.

• Tribology and Lubricants
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• v.17 no.4
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• pp.335-340
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• 2001

It was reviewed that the kinds of lubricating oil, viscosity, temperature and strength of materials affected the wear of the surface heat treatment. When lubricants is used under severe running conditions, their tribological characteristics are very important. We have studied the lubricating oil viscosity, kinds of additives and their amounts, and lubricating oil temperatures were changed. In order to study the effect of oil temperature on the wear of the surface, the temperature of the oil was changed for the same sample. It was shown from the test results that wear is not greatly affected by the amount of ZnDTP (Zinc dialkyl dithio phosphate) antiwear agent, but EP (Extreme pressure) additives are less effective against wear than ZnDTP additives. The viscosity of lubricating oil and its temperature greatly affect the wear of the surface. Combining all the wear data with those of the surface strength, it was observed that the higher the load, the lower the scratch of wear, and also in the case of the same running load, the lower the wear, the longer the life of the surface strength.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.89-91
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• 2001

Two experiments were conducted to compare the dietary supplemental influence of conjugated linoleic acid(CLA), soybean oil(SBO) and commercial tallow(U) on performance and physiological related factor of broiler chicks. Diets contained CP 21.5, 19% and ME 3,100, 3,100kcal/kg for starting and finishing period. Each three levels(1.0, 2.0, 3.0%) of CLA, SBO, CT were supplemented to basal diets. Five hundred forty and three hundred sixty chicks were applied to 3${\times}$3, 2${\times}$3 factorial design with four replicates in Expt 1 and 2. Weight gain, food intake and feed conversion were weekly examined. Blood cholesterol, ND antibody titer, blood components and were measured at the end of experiment. Metabolizable energy(ME) were measured through the metabolic feeding trial in each oil. ME was 8,542, 9,179, 8,133 kcal/kg in CLA, SBO and CT, respectively. In Expt 1, weight gain of chicks fed 1% dietary oil was significantly lower than other treatments(P<0.05). Feed conversion was significantly improved in SBO supplemental groups of all treatments(P<0.05). In Expt 2, CLA supplements increased weight gain significantly for finishing period(P<0.05) compared to that of other treatments. Feed conversion of chicks fed 2% dietary oil was significantly improved relative that of 3%(P<0.05). HDL of 3% dietary supplemental oil treatments was significantly higher for finishing and starting period in Expt 1 and 2, respectively than other treatments(P<0.05). There were no significantly different M Antibody titer in Expt 1, but showed significance between dietary supplemental oil in Expt 2(P<0.05). CLA content of breast meat was 12.23, 18.74, 25.67 mg/g in 1, 2, and 3% CLA treatments and significantly different between them(P<0.05). As the results of these experiments, feeding CLA tended to improve the weight gain compared In that of other dietary oil, but was not increase the ND antibody titer of broiler chciks. CLA content of breast meat also showed the significance at different level of dietary supplement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.106-111
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• 2001

The applicability of near infrared reflectance spectroscopy(NIRS) was tested to determine the protein and oil contents in ground soybean [Glycine max (L.) Merr.] seeds. A total of 189 soybean calibration samples and 103 validation samples were used for NIRS equation development and validation, respectively. In the NIRS equation of protein, the most accurate equation was obtained at 2, 8, 6, 1(2nd derivative, 8 nm gap, 6 points smoothing and 1 point second smoothing) math treatment condition with SNV-D (Standard Normal Variate and Detrend) scatter correction method and entire spectrum by using MPLS (Modified Partial Least Squares) regression. In the case of oil, the best equation was obtained at 1, 4, 4, 1 condition with SNV-D scatter correction method and near infrared (1100-2500nm) region by using MPLS regression. Validation of these NIRS equations showed very low bias (protein:-0.016%, oil : -0.011 %) and standard error of prediction (SEP, protein: 0.437%, oil: 0.377%) and very high coefficient of determination ($R^2$, protein: 0.985, oil : 0.965). Therefore, these NIRS equation seems reliable for determining the protein and oil content, and NIRS method could be used as a mass screening method of soybean seed.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.717-723
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• 2006

Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

• Proceedings of the KIEE Conference
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• 1999.07e
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• pp.2130-2132
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• 1999

This paper is research for the practicability of instrument which can apply to the transformer on the spot with the criteria of insulation oil with the method of measuring the volume of $H_2O$ in the insulation oil by playing insulation oil with the significant role for precaution diagnosis on breakdown of transformer among power system into Nd:YAG laser.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.7
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• pp.476-482
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• 2014

In this study, the characteristics of emulsified fuel and engine emissions were studied with engine dynamometer. Microexplosion took place in the combustion chamber. While combustion, emulsion fuel scattered to micro particles and it caused to smoke reduction. The heat produced from water vapour reduce the temperature of internal combustion chamber and it caused to inhibition of NOx production. It can be verified by the lower exhaust temperature of each ND-13 mode using emulsion fuel than that of MDO fuel. The NOx and smoke concentration were reduced by increasing water content in emulsion fuel. The power also decreased according to the increment of water content of emulsion fuel because emulsion fuel has low calorific value due to high water content than MDO. As a result of ND-13 mode test with 17% moisture content, it was achieved 24% reduction in NOx production, 76% reduction in smoke density, 11% reduction of $SO_2$ and 13% reduction in power loss.