• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1741-1746
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• 2001

An experiment was conducted at the experimental duck farm of Cantho University to determine the effects of feeding duckweed (Lemna minor) that completely replaced commercial protein supplements in diets for crossbred meat ducks. The experiment included five treatments, with four replicates and ten crossbred ducks per replicate (pen). The five diets were based on broken rice offered ad libitum, supplemented with either 27 (control, SB100), 19 (SB70), 15 (SB55), 12 (SB40) or zero (SB0) g/day of ground, roasted soya beans, with fresh duckweed supplied ad libitum, except for the control (SB0) treatment. A vitamin / mineral premix and salt were included in the control (SB100) diet, but not in the diets with duckweed. These diets were fed to growing crossbred meat ducks (Czechoslovak Cherry Valley hybrids) from 28 to 63 days of age, when two birds (one male and one female) per pen were slaughtered for carcass evaluation. Total daily intakes were 95, 108, 108, 105 and 107 g of dry matter (DM) (p<0.001) and daily live weight gains 26.1, 29.1, 28.3, 27.1 and 27.6 g (p<0.001) for the SB100, SB70, SB55, SB40 and SB0 diets, respectively. Corresponding feed conversion ratios (FCR, dry matter basis) were 3.63, 3.71, 3.82, 3.89 and 3.88 kg feed/kg gain, respectively. There were no significant differences in carcass yields, chest and thigh muscle weights, and internal organ weights between the ducks fed the control diet and those fed duckweed diets. Fresh duckweed can completely replace roasted soya beans and a vitamin-mineral premix in broken rice based diets for growing crossbred ducks without reduction in growth performance or carcass traits. If the duckweed is grown on farm, and managed and harvested by household labour, the saving over purchased protein supplements is up to 48%.

• 한국해안·해양공학회논문집
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• 제23권6호
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• pp.442-450
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• 2011

장기간 시행된 새만금 건설단계별 환경변화 분석을 위해 3차원 무작위 행보에 의한 입자추적 기법을 이용한 해석이 시도되었다. 방조제 공사로 만경 동진강 및 금강 하구역의 운동 양상이 크게 변화되었다. 변산반도 외해 부근 운동 감소와 호 내 북측구간의 흐름 정체가 특이하다. 조류 이동거리를 건설단계별로 평가한 결과도 유사한 결과를 보인다. 연직혼합형태의 변화 분석을 위해 수온, 염분을 고려한 밀도성층을 재현한 결과 방조제 착공 전 잘 혼합된 연직구조 형태는 공사 중 개방구간 존재 시 부분적으로 혼합된 구조로 변화되고, 완공 후에는 만경 동진강 하구 입구부에 염분쐐기 구역과 호소 측에는 강한 밀도성층이 발생한다. 해석결과 수평방향의 확산과 연직 방향의 혼합능력 감소로 새만금 내외측 수질환경에 부정적 영향으로 작용할 수 있음이 추론된다.

• 한국작물학회지
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• 제46권5호
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• pp.380-386
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• 2001

Dry matter(DM) accumulation in different plant parts of two Vigna spp., blackgram(Vigna mungo) and mungbean(Vigna radiata), was compared at different levels of salinity. Two vaarieties of each of blackgram (Barimash-1 and Barimash-2) and mungbean(Barimung-3 and Barimung-4) were grown with 50, 75 and 100mM NaCl solutions and tap water as a control till maturity. The DM accumulation in all plant parts of the two crops devreased with the increasing salinity levels. The reducation was severe in mungbean compared to blackgram. On an average mungbean produced only 3% grain yield compared to 37% in blackgram at 100mM NaCl. The salinity induced growth reduction was relatively less in Barimash-2 than that in Barimash-1. In mungbean, the relative DM production of Barimung-3 was greater than Barimung-4. The extent of biomass reducation due to salinity in different plant parts was not similar. At maturity the rank of biomass accumulation (at 100 mM NaCl) in different plant parts of blackgram was in decreasing order by seeds pod$^{-1}$ (97%), branch plant$^{-1}$ (88%), 1000-grain weight (79%), plant height(72%), pods plant$^{-1}$ (50%), leaf weight and root mass(both 49%) and stem weight (48%). In mungbean, the rank was in decreasing order by 1000-grain weight (57%), leaf weight (54%), plant height (52%), seeds pod$^{-1}$ (50%), branch plant$^{-1}$ (41%), root weight (34%), stem weight (24%) and pods plant$^{-1}$ (6%). Therefore, salinity reduced grain yield more than straw and roots of the Vignaq spp., and blackgram is relatively more salt-tolerant than mungbean.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• 방사성폐기물학회지
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• 제9권4호
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• pp.247-258
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• 2011

사용후핵연료의 파이로처리기술에 대한 국내외 특허동향을 분석하였다. 1975-2009년에 걸쳐 한국, 미국, 일본 및 유럽연합에서 출원된 특허에 대하여 출원국별, 출원인별, 연도별 및 세부기술분야별로 구분하여 그 내용을 비교함으로써 파이로처리기술 개발 현황을 분석하였다. 그리고 주요 출원인의 세부기술별 특허활동지수로부터 특정분야의 기술개발 편중도, 분석대상 특허의 피인용횟수와 패밀리수로부터 각국의 기술 경쟁력을 조사하였다. 또 장차 파이로처리기술의 실용화에 대비하여 필수 요소기술들을 도출하고 그에 대한 현기술 수준과 기술개발동향 등을 파악하였다.

• 상하수도학회지
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• 제25권4호
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• pp.479-488
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• 2011

Nanofiltration was performed with polyaluminium chloride solutions at different pH conditions to understand effects of inorganic compounds on aluminum hydrolysis products, i.e., three distinctive groups of aluminum species: polymeric Al at low pH; $Al(OH)_3$ at neutral pH; and ${Al(OH)_4}^-$ at high pH. The PACl solution was prepared to be approximately 4.0mM and adjusted to the designated pH. The influence of inorganic compounds on Al species fouling was investigated with 4.9mM $CaCl_2$ and 3.5mM $MgSO_4$ because $Ca^{2+}$, $Mg^{2+}$, $Cl^-$, ${SO_4}^{2-}$ are the most common inorganics in the drinking water. NF membrane fouling was measured by flux decline rate. The impact of $CaCl_2$ was not significant on the individual Al hydrolysis products fouling. However, the flux decline rate was drastically changed in the presence of $MgSO_4$. The concentration of particulate matters was considerably increased possibly due to interaction between Al species and ${SO_4}^{2-}$ where $MgSO_4$ was introduced. The particulates were accumulated on the membrane and enhanced the hydraulic resistance of the cake layer. In addition, conductivity removal of the membrane was decreased when Al-hydroxide was dominant due to reduction of membrane surface charge. The rejection of $Ca^{2+}$and $Mg^{2+}$ were considerably different, which implys that composition of inorganics paly a role on conductivity removal.

• 멤브레인
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• 제28권3호
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• pp.169-179
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• 2018

본 연구는 역삼투막의 물리-화학적 표면 개질을 통하여 친수성 증가에 따른 내오염성 및 내염소성을 향상하고자 하였다. 자외선조사로 상용막 표면을 활성화한 후 실란 커플링제를 sol-gel법으로 개질하여 염소에 대한 민감도를 낮춰 폴리아마이드 활성층을 보호하여 내염소성을 향상시켰다. 또한, 에폭사이드의 개수가 다른 PGPE, SPE 두 종류의 에폭시로 코팅 후 에폭사이드의 개환반응으로 내오염성을 향상시켰으며, 표면 개질 조건은 접촉각과 FT-IR, XPS 분석을 통해 최적화하였다. 실란-에폭시 개질막의 오염성 평가 결과 투과도 감소율이 상용막보다 약 1.5배 감소하였고, 내염소성 평가 결과 $20,000ppm{\times}hr$에서도 염제거율이 90% 이상 유지되었다.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2003년도 가을 학술논문집
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• pp.447-452
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• 2003

산화물 핵연료의 리튬환원공정에서 생성되는 $Li_2O$와 희토류원소 산화물($RE_2O_3$)의 화학적 반응을 밝혔다. 스칸듐, 이트륨, 프라세오디뮴, 네오디뮴, 사마륨, 유러퓸, 가돌리늄, 이테르븀 및 루테튬의 산화물은 각각 어떤 $Li_2O$의 임계농도 이상에서 $Li_2O$와 반응하여 복합산화물($LiREO_2$)을 형성하고, 이들 산화물이 복합산화물을 형성하는 각각의 $Li_2O$ 임계농도는 0.1 wt%, 1.9 wt%, 5.3 wt%, 5.0 wt%, 3.0 wt%, 3.9 wt%, 2.9 wt%, 2.6 wt% 및 0.3 wt%로 나타났다. $CeO_2$ 및 란타늄 산화물은 $Li_2O$와 반응하지 않는 것으로 나타났다. 실험에서 얻은 이들 희토류원소 복합산화물의 LiCl 용융염에 대한 용해도는 매우 작았다.

• 태양에너지
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• 제18권3호
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• pp.197-203
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• 1998

A 5 ton/day pilot scale two-phase anaerobic digester was constructed and tasted to treat Korean food wastes in Anyang city. The process was developed based on 3 years of lab-scale experimental results on am optimim treatment method for the recovery of biogas and humus. Problems related to food waste are ever Increasing quantity among municipal solid wastes(MSW) and high moisture and salt contents. Thus our food waste produces large amounts of leachate and bed odor in landfill sites which are being exhausted. The easily degradable presorted food waste was efficiently treated in the two-phase anaerobic digestion process. The waste contained in plastic bags was shredded and then screened for the removal of inert material such as fabrics and plastics, and subsequently put into the two-stage reactors. Heavy and light inerts such as bones, shells, spoons and plastic pieces were again removed by gravity differences. The residual organic component was effectively hydrolyzed and acidified in the first reactor with 5 days space time at pH of about 6.5. The second, methanization reactor part of which is filled with anaerobic fillters, converted the acids into methane with pH between 7.4 to 7.8. The space time for the second reactor was 15 days. The effluent from the second reactor was recycled to the first reactor to provide alkalinities. The process showed stable steady state operation with the maximum organic rate of 7.9 $kgVS/m^3day$ and the volatile solid reduction efficiency of about 70%. The total of 3.6 tons presorted MSW containing 2.9 tons of food organic was treated to produce about $230m^3$ of biogas with 70% of methane and 80kg humus. This process is extended to full scale treating 15 tons of food waste a day in Euiwang city and the produced biogas is utilized for the heating/cooling of adjacent buildings.

• 한국식품조리과학회지
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• 제25권6호
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.