• Korean Journal of Materials Research
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• v.8 no.11
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• pp.1020-1025
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• 1998

Irradiation-induced changes in mechanical properties and magnetic parameters were measured and compared to explore possible correlations for Mn-Mo-Ni low alloy steel surveillance specimens which were irradiated to a neutron fluence of $2.3\times10^{19}n/cm^2$(E>1.0MeV) in a typical pressurized water reactor environment at about $288^{\circ}C$. For mechanical property parameters, microvickers hardness, tensile and Charpy impact test were performed and Barkhausen noise amplitude, coercivity, remanence, maximum induction were measured for magnetic parameters. respectively. Results of mechanical property measurements showed an increase in yield and tensile strength, microvickers hardness. 41J indexed $RT_{NDT}$ and a decrease in upper shelf energy irrespective of base and weld metals. However, in the case of tensile properties, the changes in weld metal were negligible compared to the base metal. In the case of magnetic measurements, it is found that magnetic remanence, BN amplitude. BN energy have dropped significantly but coercivity(H,) has increased rapidly after irradiation. In this study. the measurements conducted on surveillance specimens of Mn-Mo-Ni low alloy steel showed that there were strong correlations between mechanical properties and magnetic properties.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.293-299
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• 2020

This study was undertaken to optimize combining the processes of enzymatic hydrolysis and extraction for lycopene production from autumn olive berry. The autumn olive berry was pulverized and suspended in water, followed by treatment with various hydrolytic enzymes including Ceremix, Celluclast, AMG, Viscozyme, Pectinex, Promozyme, Ultraflo and Tunicase. Reaction solutions were subjected to extraction by applying different organic solvents including acetone, ethyl acetate, hexane and chloroform. Highest yields of lycopene extraction were obtained with the Ceremix (hydrolysis enzyme) and chloroform (extraction solvent) combination. Subsequently, using this ideal combination, enzymatic hydrolysis conditions, including enzyme concentration, pH and temperature, were statistically optimized to 0.58%, 5.5 and 54.4℃, respectively, by applying the response surface method. The lycopene extraction yield increased 2.3-fold (22.6 mg/100g) by using the selected combined process. We propose that these results could be used for the future development of bioactive materials required for bio-health care products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.586-591
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• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.19 no.3
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• pp.244-252
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• 2007

A long-term change in the evaporation rate have an influence on the hydrologic processes at the interface between the land surface-air and crop yield. Several previous studies have reported declines in pan evaporation rate, while actual evaporation rate is expected to increase due to anthropogenic global change in the future. The decreasing trend of pan evaporation rate might be involved with global warming and accordingly the trend of annual pan evaporation rate also needs to be checked here in Korea. In this study, 14 points of pan evaporation observation are intensively studied to investigate the trend of pan evaporation for the time period of 1970-2000. Annual pan evaporation is decreasing at the rate of 1.6mm/yr, which corresponds to approximately 50mm for 30 years. Annual pan evaporation rate is larger by $\sim10%$ at the coastal area and decreasing rate is faster as -2.46 mm/yr per year, while that is -0.82 mm/yr per year at the in-land area. The results of the Mann-Kendall trend test shows 4 points are decreasing and 10 points are unchanged with 95% confidence interval. But national annual average values show the decreasing trend of pan evaporation rate as a whole, which corresponds to general trend all over the world. This study will contribute to a variety of studies on water resources, hydrology, agricultural engineering, meteorology, and coastal engineering in association with future global climate change.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• Tunnel and Underground Space
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• v.14 no.1
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• pp.54-68
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• 2004

In this study, scaled model tests were performed on blasting demolition of reinforced concrete structures and the experimental results were analyzed in comparison with the results of numerical analysis. The tests were designed to induce a progressive collapse, and physical properties of the scaled model were determined using scale factors obtained ken dimension analysis. The scaled model structure was made of a mixture of plaster, sand and water at the ratio determined to yield the best scaled-down strength. Lead wire was used as a substitute for reinforcing bars. The scaled length was at the ratio of 1/10. Selecting the material and scaled factors was aimed at obtaining appropriately scaled-down strength. PFC2D (Particle Flow Code 2-Dimension) employing DEM (Distinct Element Method) was used for the numerical analysis. Blasting demolition of scaled 3-D plain concrete laymen structure was filmed and compared to results of numerical simulation. Despite the limits of 2-D simulation the resulting demolition behaviors were similar to each other. Based on the above experimental results in combination with bending test results of RC beam, numerical analysis was carried out to determine the blasting sequence and delay times. Scaled model test of RC structure resulted in remarkably similar collapse with the numerical results up to 900㎳ (mili-second).

• Journal of Mushroom
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• v.8 no.1
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• pp.16-21
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• 2010

Sparassis crispa(Cauliflower mushroom) was an edible mushroom that shows remarkably high contents of 1.3-${\beta}$-Dglucan compared to other edible mushroom. The mushroom was known to give high antitumor and immunology activated, and then this mushroom was recently cultivated in Japan and Korea. However, cultivation methods ware becoming kept in secret or patents by some companies with complicated procedures. And it was not established cultivation methods of Sparassis crispa up to now. This study was conducted to solve the problem by short-log cultivation method of Sparassis crispa. Some factors effecting on the mycelial growth and primordial formation of Sparassis crispa were investigated. We could produce the mushroom using short-woods of Larix leptolepis, Pinus densiflora, Pinus rigida and Quercus acutissima. We get to high yield fruit-body on short-log cultivaiton of Pinus rigida. And soaking for 8hours in water solution containing 5% uncooked yeast with short-wood of Pinus rigida. The optimal moisture content and temperature were 90~95% and $23{\sim}25^{\circ}C$, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.6 no.1
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• pp.53-59
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• 1986

The effects of soil moisture on seasonal changes of photosynthesis, transpiration and stomatal resistance were studied in sorghum (Pioneer 931) and sorghum - sudangrass hybird (Pioneer 988) at Suweon in 1985. Soil moisture was maintained with approximately 100, 80, 60 and 40% of field moisture capacity in large concrete pot (12m length $\times$ 1m width $\times$ 1m depth). 1. Photosynthesis and transpiration showed a sharp seasonal changes and reacted similarly to water stress and environmental factors, and were the highest in the middle of August, and were the lowest in the beginning of October. Sorghum - sudan hybird had better photosynthesis, transpiration and stomatal control than those of sorghum in hot summer season. 2. The rate of photosynthesis of 60 and 80% field moisture capacity was higher than that of 100 and 40% throughout growing season, but the effect of soil moisture on photosynthesis varied seasonally by climate factors. Optimum soil moisture was 60% in early summer and fall, and was 60 - 80% in hot summer season. 3. Drought and over-moisture affected physiological metabolism of plant, and so the dry matter yield of 40 and 100% field moisture capacity decreased by 70% compared with that of 60% field moisture capacity.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Applied Chemistry for Engineering
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• v.25 no.2
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• pp.142-146
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• 2014

The separation of nitrogen heterocyclic compound (NHC) contained in a model coal tar fraction of nine components system was investigated by distribution equilibrium. The model coal tar fraction comprising NHC group (NHCs; indole (In), quinoline (Q), iso-quinoline (iQ), quinaldine(Qu)), bicyclic aromatic compound group (BACs; 1-methylnaphthalene (1MN), 2-methylnaphthalene (2MN), dimethylnaphthalene (DMN)), biphenyl (Bp) and phenyl ether (Pe) and the aqueous methanol were used as the raw materials and the solvent of this work, respectively. A batch-stirred tank was used as the liquid-liquid contact unit of this work. The distribution coefficient of NHCs increased by increasing the equilibrium operation temperature, whereas the selectivity of NHCs with respect to BACs decreased. Decreasing the initial volume ratio of water to the solvent resulted in deteriorating the selectivity of NHCs in reference to BACs, but improving the distribution coefficients of NHCs. At a fixed experimental condition, the sequence of the distribution coefficient and the selectivity with reference to BACs for each groups was increased in order of NHCs > Bp > BACs > Pe and NHCs > Bp> Pe, respectively. Also, the sequence of the distribution coefficient for entire compounds was in order of In > iQ = Q > Qu > Bp > 1MN = 2MN > Pe > DMN. The maximum yield of NHCs and the selectivity of NHCs based on BACs obtained by methanol extraction were 94 and 23%, respectively. Furthermore, the recovery process for NHCs from coal tar was studied by using the experimental results from this work.