• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.21 no.3
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• pp.459-464
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• 2012

The point of impact, the shot group, and the flight traces depend on the combination of unique features which decide moving traces of the arrow (paradox of the archer, length of the arrow shaft, weight, angle of the feather, and spline of the arrow shaft). The more dense the impact points in the shot group and the earlier elimination of paradox of the archer, the higher assessment is given for the product. However, there is no way to objectively assess the efficiency and quality of the arrow, and there is no numeric data to be used as the basis for comparison with other products. Although capturing the images of flying arrow using a high-speed motion picture camera is possible, we are limited to observation from specific view angle only. Hence, the criteria for efficiency and quality assessment are mostly based on subjective opinions of experts or hunters, or review on consumers' remarks. In this paper, we propose a hardware composition that are based on three detection frames consisting of line lasers and photo diode arrays without the high-speed motion picture camera. Predicated on measured coordinates data, a nobel method for the archer's paradox measurement, a key parameter that determine the arrow's trajectory, and corresponding numerical analysis model is proposed.

• Applied Chemistry for Engineering
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• v.8 no.2
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• pp.320-331
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• 1997

ZSM-5 was crystallized at low temperature and atmospheric pressure using reflux unit. The overall molar composition used in this study was $7.83Na_2O-0.25Al_2O_3-100SiO_2-xTPABr-yH_2O$ where x is 1 and 3 mol, and y is 3000 mol, 3500 mol, and 4000 mol. $2^3$ factorial experiments were performed with the results of kinetics studies, showing $Na_2O$, TPABr, and $H_2O$ as main factors. The result suggested that the concentration of $H_2O$ is the most important. The morphology of final product was very uniform showing well-defined crystals with BET surface area of ca. $410m^2/g$.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.75.1-75.1
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• 2011

Coal gasification is considered as one of the most prospective technologies in energy field since it can be utilized for various products such as electricity, SNG (Synthetic Natural Gas or Substitute Natural Gas) and other chemical products. Among those products from coal gasification, SNG is emerging as a very lucrative product due to the rising prices of oil and natural gas, especially in Asian countries. The process of SNG production is very similar to the conventional IGCC in that the overall process is highly dependent on the type of gasifier and coal rank. However, there are some differences between SNG production and IGCC, which is that SNG plant requires higher oxygen purity from oxygen plant and more complex gas cleanup processes including water-gas shift reaction and methanation. Water-gas shift reaction is one of the main process in SNG plant because it is a starting point for the latter gas cleanup processes. For the methanation process, syngas is required to have a composition of $H_2$/CO = 3. This study reviewed various considerations for water-gas shift process in a conceptual design on an early stage like a feasibility study for a real project. The factors that affect the design parameters of water-gas shift reaction include the coal properties, the type of gasifier, the overall thermal efficiency of the plant and so on. Water-gas shift reaction is a relatively proven technology compared to the other processes in SNG plant so that it can reduce technological variability when designing a SNG project.

• Journal of The Korean Society of Agricultural Engineers
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• v.56 no.6
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• pp.55-62
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• 2014

Torrefaction is considered as a promising pre-treatment for thermochemical utilization of biomass. Torrefaction temperature and time are the critical operation parameters. In this study, investigated were the effects of reaction temperature and time on product composition of torrefaction. scanning electron microscope (SEM) images and thermo gravimetric analyzer (TGA) results were also compared for the effects of the operating parameters. SEM images showed that the pores were observed at the temperature of $250^{\circ}C$ for 30 minutes. Rapid decreases in weight were observed the temperature between 200 and$400^{\circ}C$. Higher heating value of the torrefied biomass was over 5,000 kcal/kg at the temperature of $250^{\circ}C$ for 45 minutes. Energy density, which is defined as the ratio of the energy yield over the mass yield was 1.36 at the temperature of $250^{\circ}C$ for 45 minutes. The energy density was higher up to 1.6 at the temperature of $280^{\circ}C$, which indicates greater loss in mass. The major components of the gas produced in the torrefaction were $CO_2$ and CO, with traces of methane. The total amount of gas was 31.54 l/kg and the calorific value of the gas was $1,164.4Kcal/Nm^3$ at the temperature of $250^{\circ}C$ for 30 minute reaction time. Based on the results of this study, the temperature of effective torrefaction is about $250^{\circ}C$ for 30 to 45 minutes of reaction time. Considering the heating value, it is desirable to utilize the gas for efficient process of torrefaction.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.7-16
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• 2017

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.209-213
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• 2008

The fixed bed gasification reactor with 1 m hight and 10.2 cm diameter was utilized for the hydrogen production from biomass wastes. Lauan sawdust was used for non-catalytic and catalytic gasification reaction as a sample in the fixed bed reactor. The fixed bed temperature and catalyst are the major variables affecting the process operation. Thus, the effect of fixed bed temperature and the catalysts on gas composition were studied at the temperature range from $400^{\circ}C$ to $700^{\circ}C$. The yield of hydrogen was increased at higher temperature in the fixed bed reaction. Fractions of hydrogen, carbon monoxide and methane gas in the product gas increased when sodium carbonate ($Na_2CO_3$) and potassium carbonate ($K_2CO_3$) catalysts were used. Furthermore, sodium carbonate catalyst was more effective to obtain higher hydrogen yield compared to potassium carbonate catalyst.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1820-1828
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• 2010

This study evaluates empirically visitor's satisfaction of Cheonan Well-being Exposition based on visitor's satisfaction instrument of the Ministry of Culture and Tourism. Using 900 questionnaire respondence of on-site visitors, confirmatory factor analysis and path analysis were conducted for results of the study. The results show that event's programs, event's composition, event's environment, convenient facilities' operations and product's quality are all significant factors for visitor's satisfaction. Visitor's satisfaction is also significant factor for visitor's loyalty. We hope that the results of this study would utilize for measurement instruments of visitor's satisfaction and loyalty.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.82-86
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• 1997

A Korean traditional sweet rice drink "Sikye" was produced from the raw material of 20% of rice and 4% malt supplemented with 2l of tap water, by incubating the mixture at 6$0^{\circ}C$ for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosaccharides in Sikye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyopearl HW-40S. 1H-NMR analysis revealed that the products of G2 and G3 size had only $\alpha$-1, 4-glucosidic linkage. but isomaltooligosaccharides showed both signal of $\alpha$-1, 4 and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1. Isomaltooligosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maltotriose and maltotetraose side chain.ide chain.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.