• 제목/요약/키워드: demand oxygen delivery

검색결과 6건 처리시간 0.02초

회귀식을 이용한 황룡A 유역에서의 유황별 유달율 산정 (Estimation of Pollutant Loads Delivery Ratio by Flow Duration Using Regression Equation in Hwangryong A Watershed)

  • 정재운;윤광식;주석훈;최우영;이용운;류덕희;이수웅;장남익
    • 한국농공학회논문집
    • /
    • 제51권6호
    • /
    • pp.25-31
    • /
    • 2009
  • In this study, pollutant loads delivery ratio by flow duration in Hwangryoung A watershed was estimated. The delivery ratio was estimated with measured data by Ministry of Environment(MOE) and the regression equation based on geomorphic parameters. Eight day interval flow data measured by the MOE were converted to daily flow to calculate daily load and flow duration curve by correlating data of neighboring station which has daily flow data. Regression equation developed by previous study was tested to study watershed and found to be satisfactory. The delivery ratios estimated by two methods were compared. For the case of Biochemical oxygen demand(BOD), the delivery ratios of low flow condition were 7.6 and 15.5% by measured and regression equation, respectively. Also, the delivery ratios of Total phosphorus(T-P) for normal flow condition were 13.3 and 6.3% by measured and regression equation, respectively.

삽교호의 오염물질 유달률 산정 조사 및 평가연구 (Estimation and Investigation of the Pollutant Delivery Rate of Sapkyo Reservoir)

  • 이영신;신상희;이태호
    • 한국지반환경공학회 논문집
    • /
    • 제15권4호
    • /
    • pp.29-36
    • /
    • 2014
  • 본 연구의 목적은 삽교호 지역을 대상으로 오염물질에 따른 구역별 유달률을 산정하고 오염물질 부하량에 따른 유달특성을 조사하고자 한다. 삽교호 주변의 주요하천은 남원천, 도고천, 삽교천, 무한천, 곡교천이고 5개 주요하천의 강우 시 유달률과 그 특성을 조사되었다. 그 결과 삽교호 조사 유역 전체의 유달률 BOD는 0.40, 총질소(T-N)는 0.34, 총인(T-P)은 0.08이었고 T-P의 유달률은 다른 수질항목에 비교해서 상대적으로 낮게 조사되었다. 또한 유역 전반의 특성을 살펴보면 T-N과 T-P의 유달률은 연중 변화가 거의 없었다. T-N의 유달률은 갈수기 때에 0.2~0.3이었고 홍수기 때에는 0.31~0.39였다. T-P의 유달률은 갈수기에 0.3 이상, 홍수기 때에 0.11의 값을 나타내는데 이는 연평균 유달률인 0.08과 비슷한 값이다. 본 조사에서 계측한 각각의 유달률은 토지이용과 지형 특성이 유사한 지역의 유달률처럼 적용이 가능할 것이다.

홍삼 사포닌이 수태중인 흰쥐의 항산화 효소활성에 미치는 영향 (Effect of Tota1 Saponin from Red Ginseng on Acvtivities of Antioxidant Enzymes in Pregnant Rats)

  • 송용범;곽이성;박기현;장성근
    • Journal of Ginseng Research
    • /
    • 제26권3호
    • /
    • pp.139-144
    • /
    • 2002
  • 수태는 많은 신체적인 기능들의 높은 에너지 요구 및 산소요구량 증가로 인하여 생리적인 변화를 수반한다. 때문에 산소 섭취량 및 이용이 증가하여 산화적인 스트레스의 증가를 기대할 수 있다. 수태중에 발생되는 free radical에 대하여 홍삼사포닌 투여가 간 항산화효소의 활성에 미치는 영향을 연구하였다. 수태중에 superoxide dismutase(SOD)의 활성은 전반적으로 감소하는 경향을 나타냈으며, 사포닌 투여군은 대조군에 비하여 유의한 변화가 관찰되지 않았다. 그리고 glutathione peroxidase(GPX) , gluthatione reductase (GRD)와 catalase의 활성도는 수태중에 감소하는 경향을 나타냈으며, 반면에 사포닌 투여군은 대조군 비하여 GRD 및 catalase의 활성도에 유의한 변화를 나타냈다. 사포닌 투여군의 GPX의 활성도는 대조군에 비하여 감소하는 경향이 다소 적게 나타났다. 수태중 대조군의 glutathione-S-transferase (GST) 활성도는 항상성을 유지하기 위해 증가하는 경향을 나타냈으며, 사포닌 투여군도 대조군에 비하여 이 효소의 활성도가 더욱 증가하는 경향을 나타냈다. 분만 후 대조군 및 사포닌 투여군은 정상수준으로 회복되었다. 수태와 같은 생체변화에도 불구하고 수태한 흰쥐의 간 항산화 효소활성에 대한 사포닌의 영향은 산소독성에 대하여 모체간을 보호해주는 생리적 항상성의 적응메카니즘에 의하여 조절되는 것으로 보인다.

간호기기 개발수요 조사연구 (A Study on the Demand for Equipent Development in Nursing)

  • 장순복;김의숙;황애란;강규숙;서미혜
    • 대한간호
    • /
    • 제35권2호
    • /
    • pp.71-91
    • /
    • 1996
  • The objectives of thes study were to identify the need for equipment development in nursing, and to determine the priorities for that development. The study was descriptive study done between March 2 and May 30, 1995, in which the subjects, including 421 patients, 223 family members, and 198 nurses from neurosurgery, orthopedic, rehabilitation medicine, internal medicine and intensive care units of nine general hospitals in Seoul, completed a questionnarie developed by the research team. The questionnaire consisted of 35 open and closed questions. Data was analyzed using frequencies and percentages. The results ware summarized as follows: 1) The average age of the nurses was 27.9 years, 48% of the patients were between 20 and 40 years of age, and 17% were over 60. The average lingth of experience for the nurse subjects was four years five months with 36.9%. having over five years experience. The most frequent diagnoses of patients were spinal disc(35.9%), internal medicine disease(26.0%), cerebral vascular accident(16.6%) and spinal cord injury(10%) 2) Many of the nurses(96.4%) reported deficiencies with existing equipment and 96.5% of the nurses, but only 79.8% of the patients, nurses' time. Further, 82.3% of the nurses and 75.8% of the patients felt that the development of new equipment would lead to a decrease in the cost of nursing care. 3) Nurses felt that the greatest areas of inconvenience were patient feeding(71.7%), hygiene(71.2%), caring for a patient confined to bed(70.7%), patient clothing(67.2%), mobility transfers(63.5%) and urinary elimination(52.0%). However, patients and family members listed the following as being the most inconvenient: urinary elimination(58.7%), Hygiene(50.5), feeding(48.4%), mobility transfers(47.1%) and bed care(45.2%). 4) Generally the nurses listed more inconveniences and patients and family members listed more demands for the development of equipment. These included utensils with large handles, and regulators for tube feedings; mattresses that provide for automatic position change and massage, which have patient controlled levers and a place for bed pan insertion; automatic lifts or transfer from bed to wheelchair; equipment to facilitate washing and oral hygiene as well as equipment that will allow patients with spinal cord injuries easy access to showers; a bed pan/urinal for women that is comfortable and effective from which urine can be measured and disposed of easily; disposable dressing sets and tracheostomy care sets and a convenient way of measuring changes in wound size; a safe delivery system for oxygen, a variety of mask sizes and better control of humidity, tracheal material than at present, as well as a communication system for patients with tracheostomies; clothing that will allow access to various parts of the body for treament or assessment without patients having to remove all of their clothing; and finally a system that will allow the patient to control lighting, telephones and pagers. Priority areas for equipment development reported by the nurses were, urinary elimination(58. 7%), hygiene(50.5%), feeding(48.4%), mobility transfers(47..1%), bowel elimination(40.8%). Those reported by the patients family members were feeding(71.7%), hygiene(70.0%), bedcare(70.7%), clothing(67.2%), mobility transfers(63.6%), urinary elimination(52.9%) and bowel elimination(50.5%) Altogether, nurses, patients and family members listed the following as priorities; clothing (178), bed care(144), urinary elimination(92), environment(81), hygiene(70). Further, a health professional forum listed urinary elimination, oxygen delivery, medication delivery, mobility transfers, bed care and hygiene in that order as priority areas. From this study it can be concluded that the first need is to develop equipment that will address the problems of urinary elimination. To do (l)This nurses who are interested in equipment development should organize an equipment development team to provide a forum for discussion and production of equipment for nursing.

  • PDF

유청단백질로 만들어진 식품포장재에 관한 연구

  • 김성주
    • 한국유가공학회:학술대회논문집
    • /
    • 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
    • /
    • pp.59-60
    • /
    • 2002
  • Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

  • PDF