• Journal of the Korea Convergence Society
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• v.9 no.11
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• pp.417-424
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• 2018

The purpose of this study was to examine how combined exercise and acaiberry intake make effects on insulin and glycated hemoglobin of middle-aged women. The middle-aged women in their 40s and 50s were classified into three groups - group A which only had acaiberry intake, group B which both had acaiberry intake and combined exercise, and group C which only underwent the combined exercise. The combined exercise was held three times a week for 8 weeks, each for 60 minutes including warming up and cooling down. The aerobic exercise was carried out for 20 minutes with a treadmill walk with HRmax 50-60% and the resistance movement was carried out for 20 minutes with a strength of 50-60% based on 1RM. The participants were told to have the acaiberry drink before breakfast and dinner, by melting 5g of acaiberry powder to water. 2-way RGRM ANOVA was carried out to process the data for comparing each groups. In conclusion, the 8-weeks of combined exercise and acaiberry ingestion therapy did not improve the insulin and glycated hemoglobin. It is more likely to show clear changes in both elements with longer treatments and controlling the amount of ingestion and exercise intensity.

• Journal of the Korean Society of Radiology
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• v.13 no.2
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• pp.283-290
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• 2019

The purpose of this study is to suggest a quantitative supplementary index for patients with suspected Raynaud phenomenon. The subjects were 99 patients with suspected Raynaud phenomenon, 48 patients with low likelihood, 16 patients with middle range and 35 patients with high range. The test was instilled in ice water at $15.2{\pm}0.8^{\circ}C$ for 10 minutes of both hands and then venous injected of 99m-Tc 370 Mbq(10 mCi). After 5, 10 and 20 minutes, temperature changes of both fingers were measured. As a result, the temperature of the fingers was $32.6{\pm}4.9^{\circ}C$ in patients with a low diagnostic probability of Raynaud syndromes and $22.7{\pm}6.0^{\circ}C$ for those with a high diagnostic probability(p<0.05). In conclusion, we could confirm the difference of Raynaud phenomenon and finger temperature, and confirmed the possibility of secondary diagnosis as a quantitative index of Raynaud's diagnosis.

• Design & Manufacturing
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• v.13 no.2
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• pp.30-36
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• 2019

Traditional cell culture(2-dimensional) is the method that provide a nutrient and environment on a flat surface to cultivate cells into a single layer. Since the cell characteristics of 2D culture method is different from the characteristics of the cells cultured in the body, attempts to cultivate the cells in an environment similar to the body environment are actively proceeding in the industry, academy, and research institutes. In this study, we will develop a technology to fabricate micro-structures capable of culturing cells on surfaces with various curvatures, surface shapes, and characteristics. In order to fabricate the hemispheric plastic structure(thickness $50{\mu}m$), plastic preform mold (hereinafter as "preform mold") corresponding to the hemisphere was first prepared by injection molding in order to fabricate a two - layer structure to be combined with a flat plastic film. Then, thermoplastic polymer dissolved in an organic solvent was solidified on a preform mold. As a preliminary study, we proposed injection molding conditions that can minimize X/Y/Z axis deflection value. The effects of the following conditions on the preform mold were analyzed through injection molding CAE, [(1) coolant inlet temperature, (2) injection time, (3) packing pressure, (4) volume-pressure (V/P). As a result, the injection molding process conditions (cooling water inlet temperature, injection time, holding pressure condition (V / P conversion point and holding pressure size)) which can minimize the deformation amount of the preform mold were derived through CAE without applying the experimental design method. Also, the derived injection molding process conditions were applied during actual injection molding and the degree of deformation of the formed preform mold was compared with the analysis results. It is expected that plastic film having various shapes in addition to hemispherical shape using the preform mold produced through this study will be useful for the molding preform molding technology and cast molding technology.

• Journal of the Mineralogical Society of Korea
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• v.32 no.2
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• pp.87-102
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• 2019

Pallancata Ag mine is located at the Ayacucho region 520 km southeast of Lima. The geology of mine area consists of mainly Cenozoic volcanic-intrusive rocks, which are composed of tuff, andesitic lava, andesitic tuff, pyroclastic flow, volcano clasts, rhyolite and quartz monzonite. This mine have about 100 quartz veins in tuff filling regional faults orienting NW, NE and EW directions. The Ag grades in quartz veins are from 40 to 1,000 g/t. Quartz veins vary from 0.1 m to 25 m in thickness and extend to about 3,000 m in strike length. Quartz veins show following textures including zonation, cavity, massive, breccia, crustiform, colloform and comb textures. Wallrock alteration features including silicification, sericitization, pyritization, chloritization and argillitization are obvious. The quartz veins contain calcite, chalcedony, adularia, fluorite, rutile, zircon, apatite, Fe oxide, REE mineral, Cr oxide, Al-Si-O mineral, pyrite, sphalerite, chalcopyrite, galena, electrum, proustite-pyrargyrite, pearceite-polybasite and acanthite. The temperature and sulfur fugacity ($f_{s2}$) of the Ag mineralization estimated from the mineral assemblages and mineral compositions are ranging from 118 to $222^{\circ}C$ and from $10^{-20.8}$ to $10^{-13.2}atm$, respectively. The relatively low temperature and sulfur-oxygen fugacities in the hydrothermal fluids during the Ag mineralization in Pallancata might be due to cooling and/or boiling of Ag-bearing fluids by mixing of meteoric water in the relatively shallow hydrothermal environment. The hydrothermal condition may be corresponding to an intermediate sulfidation epithermal mineralization.

• Korean Chemical Engineering Research
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• v.59 no.1
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• pp.60-67
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• 2021

This study presented techno-economic analysis of a 500 MWe oxy-coal power plant with CO2 capture. The power plant included a circulating fluidized-bed (CFB), ultra-supercritical steam turbine, flue gas conditioning (FGC), air separation unit (ASU), and CO2 processing unit (CPU). The dry flue gas recirculation (FGR) was used to control the combustion temperature of CFB. One FGR heat exchanger, one heat exchanger for N2 stream exiting ASU, and a heat recovery from CPU compressor were considered to enhance heat efficiency. The decrease in the temperature difference (ΔT) of the FGR heat exchanger that means the increase in heat recovery from flue gas enhanced the electricity and exergy efficiencies. The annual cost including the FGR heat exchanger and FGC cooling water was minimized at ΔT = 10 ℃, where the electricity efficiency, total capital cost, total production cost, and return on investment were 39%, 1371 M$, 90 M$, and 7%/y, respectively.

• Journal of the Korean Society of Marine Environment & Safety
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• v.27 no.1
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• pp.135-144
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• 2021

In this study, we investigated the characteristics of the process of hydrogen production using boil-of gas (BOG) generated from an LNG-fueled ship and the application of hydrogen fuel cell systems as auxiliary engines. In this study, the BOG steam reformer process was designed using the UniSim R410 program, and the reformer outlet temperature, pressure, and the fraction and consumption of the product according to the steam/carbon ratio (SCR) were calculated. According to the study, the conversion rate of methane was 100 % when the temperature of the reformer was 890 ℃, and maximum hydrogen production was observed. In addition, the lower the pressure, the higher is the reaction activity. However, higher temperatures have led to a decrease in hydrogen production owing to the preponderance of adverse reactions and increased amounts of water and carbon dioxide. As SCR increased, hydrogen production increased, but the required energy consumption also increased proportionally. Although the hydrogen fraction was the highest when the SCR was 1.8, it was confirmed that the optimal operation range was for SCR to operate at 3 to prevent cocking. In addition, the lower the pressure, the higher is the amount of carbon dioxide generated. Furthermore, 42.5 % of the LNG cold energy based on carbon dioxide generation was required for cooling and liquefaction.

• Nuclear Engineering and Technology
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• v.55 no.6
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• pp.2139-2146
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• 2023

During reactor operation, the divertor must withstand unprecedented simultaneous high heat fluxes and high-energy neutron irradiation. The extremely severe service environment of the divertor imposes a huge challenge to the bonding quality of divertor joints, i.e., the joints must withstand thermal, mechanical and neutron loads, as well as cyclic mode of operation. In this paper, potassium-doped tungsten (KW) is selected as the plasma facing material (PFM), oxygen-free copper (OFC) as the interlayer, oxide dispersion strengthened copper (ODS-Cu) alloy as the heat sink material, and reduced activation ferritic/martensitic (RAFM) steel as the structural material. In this study, a vacuum brazing technology is proposed and optimized to bond Cu and ODS-Cu alloy with the silver-free brazing material CuSnTi. The most appropriate brazing parameters are a brazing temperature of 940 ℃ and a holding time of 15 min. High-quality bonding interfaces have been successfully obtained by vacuum brazing technology, and the average shear strength of the as-obtained KW/Cu and ODS-Cu alloy joints is ~268 MPa. And a fabrication route for manufacturing the flat-type divertor target based on brazing technology is set. For evaluating the reliability of the fabrication technologies under the reactor relevant condition, the high heat flux test at 20 MW/m² for the as-manufactured flat-type KW/Cu/ODS-Cu/RAFM mockup is carried out by using the Electron-beam Material testing Scenario (EMS-60) with water cooling. This paper reports the improved vacuum brazing technology to connect Cu to ODS-Cu alloy and summarizes the production route, high heat flux (HHF) test, the pre and post non-destructive examination, and the surface results of the flat-type KW/Cu/ODS-Cu/RAFM mockup after the HHF test. The test results demonstrate that the mockup manufactured according to the fabrication route still have structural and interfacial integrity under cyclic high heat loads.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.4
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• pp.517-527
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• 2023

Objectives: We examine cases of chemical poisoning that occurred in the cleaning of metal parts and the regulations on halogenated solvents in other countries and propose regulations necessary to prevent chemical poisoning from halogenated solvents. Methods: We collected cases of chemical poisoning through the website of the Korea Occupational Safety and Health Agency. A review of the literature was conducted focusing on regulations related to halogenated solvents in the United States and the European Union, particularly for cleaning metal parts. Among the Material Safety Data Sheets submitted to the government, MSDS containing eleven substances were extracted to confirm the composition and product use. We investigated cleaning methods for metal parts used in South Korea. For the hazard classification, the European Chemicals Agency or Japan's NITE's website was used. Results: In the case of poisoning, the cleaning methods involving trichloromethane were dipping and dry, which was not found in the literature. It was confirmed that many halogenated solvents and dimethyl carbonate were used for metal cleaning in South Korea. In vapor degreasing using TCE in the USA, even if the facility is strictly managed, such as by installing cooling coils in open cleaning facilities, the risk of exposure to TCE is considered to be not only carcinogenic but also a concern for acute and chronic effects. In comparison, exposure through Korean work methods such as dipping and drying operations is inevitably much higher. Conclusions: The transition to water-based cleaning with low-hazard chemicals should be a priority in the cleaning process. In the case of metal parts that require precise cleaning, if the use of a halogenated solvent is inevitable, a closed degreasing facility should be used to minimize exposure. The current regulations in the Occupational Safety and Health Act, the Chemical Substances Control Act, and the Air Environment Conservation Act do not require cleaning facilities to minimize emissions. To protect the health of workers using halogenated solvents to clean metal parts, regulations that require a fundamental reduction in exposure will be necessary.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.