• Proceedings of the Korea Water Resources Association Conference
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• 2004.05b
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• pp.178-183
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• 2004

Hydrological models simulate the land phase component of the water cycle and provide a mechanism for evaluating the effects of climatic variation and change on water resources. Evapotranspiration(ET) is a critical process within hydrological models. This study evaluates five different methods for estimating ET in the SLURP(Semi-distrubuted Land Use Runoff Process)model, in the Yongdam basin. The five ET methods were the FAO Penman-Monteith, Motorn CRAE(Complementary Relationship Area Evapotranspiration), the Spittlehouse-Black, the Granger, the Linarce model. We evaluated the five ET models, based on the ability of SLURP model to simulate daily streamflow. and How the five ET methods influence the sensitivity of simulated streamflow to changes in key model parameters and validation SLURP independently for each ET methods.

• Elastomers and Composites
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• v.48 no.3
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• pp.181-189
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• 2013

Unfilled, carbon black-filled, and silica-filled natural rubber (NR) composites were aged with a circular deformation at $60-90^{\circ}C$ and the recovery behaviors were investigated. The samples were aged under the altering aging medium systems of air and distilled water every day for 10 days. The order of the recoveries according to the filler systems was unfilled > silica > carbon black. The recoveries of the samples aged in the air to water altering system were greater than those of the samples aged in the water to air altering system. The initial aging medium dominantly influenced the deformation level.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.655-661
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• 2005

This study was carried out to evaluate the effects of black sesame powder on bread quality. Breads were prepared by the addition of 0, 2.5, 5.0 and 7.5% of black sesame powder to the basic formulation. The weight of bread with black sesame powder ranged from 522.0 to 532.0 g and that of the control was 516.0 g. The volume of the bread prepared by adding 2.5, 5.0 and 7.5% black sesame powder was 2250.0, 2290.0, and 1800.0 mL, respectively. The water absorptive rate of bread with added black sesame powder decreased 3.83 to 2.48 and that of the control was 5.28. The lightness, redness and yellowness values of the bread decreased with the increase of black sesame powder. The hardness increased with the addition of black sesame powder, and was the highest for the bread with added 7.5 % black sesame powder. The sensory quality of the black sesame powder-bread as estimated by taste, and overall acceptability was better than that of the control product, and especially the quality of the bread with the addition of 2.5% black sesame powder was the best.

• Food Engineering Progress
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• v.22 no.4
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• pp.386-391
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• 2018

Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ${\geq}20min$ (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.

• Journal of Energy Engineering
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• v.5 no.2
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• pp.176-182
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• 1996

The effects of some additives (black liquor, NaOH, water and wood) on the conversion of coal and product were investigated in the lab-scale, high pressure reacting system around 375$^{\circ}C$. The addition of black liquor enhances the coal conversion yield about 38.6%, which is mainly due to NaOH in black liquor. Also, sulfur of the black liquor in coal liquefaction process evolved hydrogen sulfide, which causes the odor problem. Addition of water in coal liquefaction increased CO$_2$content in the gas phase, and low boiling range components in liquid products. Coprocessing of wood and coal at 400$^{\circ}C$ increased yield of liquid product about 8%, but higher temperature above 400$^{\circ}C$ reduced liquid product due to increase of gas products.

• Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.200-205
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• 2002

Temperature-dependent pharmacokinetics of ciprofloxacin (CIP) was studied in the cultured olive flounders, Paralichthys olivaceus, and black rockfish, Sebastes schlegeli using high performance liquid chromatography (HPLC) originally developed for quinolone determination from livestock. Pharmacokinetics of CIP was apparently affected by ambient water temperature. In a two-compartment model for flounders after oral dosage of 20 mg/kg, $K_{01},\;at\;13^{\circ}C$ and $23^{\circ}C$ were 4.18 and 1.20/hr, respectively. The $K_{10},\;T_{max}\;and\;C_{max}\;at\;13^{\circ}C$ were 5.574/hr, l4.37${\mu}g/mL\;and\;3.15{\mu}g/mL,$ respectively. The corresponding values at $23^{\circ}C$ were l2.84/hr, 15.39${\mu}g/mL\;and\;6.38{\mu}g/mL$, respectively. The AUC, $T_{1/2} (\alpha)\;and\;T_{1/2}\;(\beta)$ were 278.23 ${\mu}g \cdot hr/mL$, 0.24hr and 47.02hr at $13^{\circ}C$ and 3l7.8l${\mu}g \cdot hr/mL$, 0.30 hrs and 60.78hrs at $23^{\circ}C$ for the flounder, respectively. Similar CIP pharmacokinetics were revealed in the black rockfish after oral dosage of 20 mg/kg under the two water temperature regimes. These pharmacokinetical results have some implication in the optimal usage of recently introduced antibacterials in the farmed fish, which were primarily adapted for poultry and mammalian species.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.150-157
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• 2009

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(${\beta}-cyclodextrin$, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100$^{\circ}C$ for 120$\sim$180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8$^{\circ}C$, 60$^{\circ}C$, and 80$^{\circ}C$ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or ${\beta}-cyclodextrin$ did not retard thermal color deterioration of the black soybean crude pigment extract.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.827-836
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• 2017

Freezing rain is a phenomenon when precipitation falls as a liquid rain drop, but freezes when it comes into contact with surfaces or objects. In this study, we investigated the predictability of freezing rain and its characteristics, which are strongly related with the occurrence of black ice using synoptic scale meteorological observation data. Two different cases occurred at 2012 were analyzed and in the presented cases, freezing rain often occurs in the low-level low pressure with the warm front. The warm front due to the lower cyclone make suitable environment in which snow falling from the upper layer can change into supercooled water. The $0^{\circ}C$ temperature line to generate supercooling water is located at an altitude of 850 hPa in the vertical temperature distribution. And the ground temperature remained below zero, as is commonly known as a condition for black ice formation. It is confirmed that the formation rate of freezing rain is higher when the thickness after 1000-850 hPa is 1290-1310 m and the thickness of 850-700 hPa layer is larger than 1540 m in both cases. It can also be used to predict and estimate the generation of freezing rain by detecting and analyzing bright bands in radar observation.

• Transactions of the Korean hydrogen and new energy society
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• v.34 no.5
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• pp.421-430
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• 2023

Fe-Ni-Pt nanocatalysts were loaded on carbon black powders which were synthesized by a spontaneous reduction reaction of iron (II) acetylacetonate, nickel (II) acetylacetonate and platinum (II) acetylacetonate. The morphology and the loading weight of Fe-Ni-Pt nanoparticles were characterized by transmission electron microscopy and thermogravimetric analyzer. The amount of Fe-Ni-Pt catalyst supported on the carbon black surface was about 6.42-9.28 wt%, and the higher the Fe content and the lower the Pt content, the higher the total amount of the metal catalyst supported. The Brunauer-Emmett-Teller Analysis (BET) specific surface area of carbon black itself without metal nanoparticles supported was 233.9 m²/g, and when metal nanoparticles were introduced, the specific surface area value was greatly reduced. This is because the metal nanocatalyst particles block the pore entrance of the carbon black, and thereby the catalytic activity of the metal catalysts generated inside the pores is reduced. From the I-V curves, as the content of the Pt nanocatalyst increased, the electrolytic properties of water increased, and the activity of the metal nanocatalyst was in the order of Pt > Ni > Fe.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.120.1-120.1
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• 2015

We investigate the degradation pattern of Black phosphorus (BP) field effect transistor (FETs) investigated by using an mechanically exfoliated BP that react O2 and water vapor in ambient condition, degradation. The BP FETs was electrically measured every 20 minutes (1cycle) in the air, the total cycle is 100. We show electrical changes with Mobility, On/off ratio, Current and a significant positive shift in the threshold voltage. We extracted the current level at Vgs-Vth = 0, -10, -20 and fitting with Swiss-cheese model. This model suggested that Swiss-cheese model is well fitted with degradation pattern of BP FETs.