• Applied Chemistry for Engineering
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• v.24 no.4
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• pp.423-427
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• 2013

This research was carried out to identify the characteristics of the wastewater from coke oven gas (COG) purification process of the coke plant, and derive optimal operating conditions for the treatment of wastewater. The coke plant wastewater contains highly concentrated $S^{-2}$ and $SCN^-$ that are harmful to microorganisms, and their concentrations were 6.8~11.2 mg/L and 190~320 mg/L, respectively. When the $S^{-2}$ ion concentration was lower than 10 mg/L, $SV_{30}$ of active sludge was 280~ 340 mL and the sludge sedimentation velocity was very fast. But, when the $S^{-2}$ ion concentration was higher than 15 mg/L, $SV_{30}$ of the active sludge was 560~680 mL and the sludge sedimentation velocity was very slow. Also when the $SCN^-$ ion concentration was lower than 300 mg/L, $SV_{30}$ of the active sludge was 245~320 mL and the sludge sedimentation velocity was very fast. But, when the $SCN^-$ ion concentration was higher than 400 mg/L, $SV_{30}$ of the active sludge was 470~ 567 mL and the sludge sedimentation velocity was slow. To treat the wastewater generated by COG purification process of the coke plant effectively and to maintain microorganism activities in good conditions, the ion concentration of $S^{-2}$ and $SCN^-$ should be lower than 15 mg/L and 400 mg/L, respectively.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.130-140
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• 2014

Rotary kiln burner has been developed continuously to improve process efficiency and exhaust emission. In this study, the characteristics of the flame and exhaust emission were numerically analyzed according to the diameter of primary air nozzle, equivalent ratio of burner, and equivalent ratio at center and side nozzle for development of multi-nozzle burner in the COG(Coke Oven Gas) rotary kiln for sintering iron ore. The results indicated that the flame length and $NO_x$ emission increase, as the diameter of primary air nozzle and equivalent ratio of burner increase. And according to the change of equivalent ratio at the center and the side of the nozzle, the flame length and average temperature in the kiln show very little change but the $NO_x$ emission shows obvious difference. In conclusion, the best design conditions which have satisfying flame length, average temperature and $NO_x$ emission are as follows: $D_2/D_1$ is 1.33, equivalent ratio of burner is 1.25 and center nozzle conditions are Rich.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.344-349
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• 1989

Eleven lignan compounds in fruits of Schisandra chinensis BAILLON were identified by gas chromatography/mass spectrometry(GC/MS). The GC/MS conditions were as followed: the GC column used was SPB-1 fused silica capillary $(0.25mm\;id{\times}30m,Supelco)$ and the column oven temperature was programmed from $200^{\circ}C$ to $300^{\circ}C$ at the rate of $4^{\circ}C$ per minute; the MS ionization voltage was 70eV (EI mode). The compounds identified were gomisin J $(M^+;\;388)$, deoxyschizandrin$(M^+;\;416)$, gomisin N $(M^+;\;400)$, schizandrin$(M^+;\;432)$, wuweizisu C $(M^+;\;384)$, gomisin A $(M^+;\;416)$, angeloylgomisin H $(M^+;\;500)$, tigloylgomisin H $(M^+;\;500)$, angeloylgomisin Q $(M^+;\;530)$, gomisin B $(M^+;\;514)$ and benzoylgomisin H $(M^+;\;522)$, peaks of which were separated well on the GC chromatogram.

• Transactions of the Korean hydrogen and new energy society
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• v.27 no.6
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• pp.621-627
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• 2016

Low-priced hydrogen is required in petrochemical industry for producing low-sulfur oil, and upgrading low-grade crude oil since environmental regulations have been reinforced. Steel industry can produce hydrogen from by-product gases such as Blast Furnace Gas (BFG), Coke Oven Gas (COG), and Linze Donawitz Gas (LDG) with water gas shift (WGS) reaction by catalysis. In this study, we optimized conditions for WGS reaction with commercial catalysts by BFG and LDG. In particular, the influence on activity of gas-hourly-space-velocity, and $H_2O/CO$ ratios at different temperatures were investigated. As a result, 99.9%, and 97% CO conversion were showed with BFG, and LDG respectively under $350^{\circ}C$ High Temperature Shift (HTS), $200^{\circ}C$ Low Temperature Shift (LTS), 3.0 of $H_2O/CO$, and $1500h^{-1}$ of GHSV. Furthermore, 99.9% CO conversion lasted for 250 hours with BFG as feed gas.

• Journal of Sensor Science and Technology
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• v.20 no.5
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• pp.317-321
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• 2011

A Micro platform for micro gas sensor consisted of micro heater, insulator, and sensing electrode on 2 ${\mu}m$ thick $SiN_x$ membrane. Three types of micro platforms were designed and fabricated with membrane sizes. Total size of micro platform was 2.6 mm by 2.6 mm. Measured power consumptions were 28 mW, 28 mW, and 32.5 mW for Type 1, Type 2, and Type 3. At this moment, temperatures of membranes on the platforms were $295^{\circ}C$, $297^{\circ}C$, and $296^{\circ}C$, respectively. Fabricated micro platform considered appropriate to apply for low power consumption micro gas sensor. Micro gas sensors were prepared by the sequence that $SnO_2$ nanopowder pastes were dropped on membrane of Type 1 platforms, dried in oven, heat-treated with micro heaters in platforms. One of the micro gas sensors was tested for gas response to 1157 ppm, 578 ppm, and 231 ppm of methane and 1.68 ppm, 0.84 ppm, and 0.42 ppm of $NO_2$.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2003.05a
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• pp.579-587
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• 2003

A lot of VOCs that is noxious ate exhausted at drying process of enamel coating device. This VOC gas can be incinerated perfectly through catalytic combustion, and heat that is occurred in incineration process ran be again used in drying process. By using VU catalytic combustion technology, in this study, we developed a enamel coating machine that have an excellent environment improvement and energy saying effect. As basic research for this development characteristics ana performance of catalytic combustion for VOC gas was evaluated and numerical analysis for drying oven was calculated. According to the result, VOCs combustion characteristics of metal form catalysis was excellent in high temperature, and it was seen that enamel coating machine should be designed as a precious controllable structure of recirculating supply rate and suction rate.

• Journal of the Korean Geotechnical Society
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• v.33 no.1
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• pp.57-65
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• 2017

During a construction of embankment, sub base, or retaining wall backfill, the speedy measurement of water content is necessary. In this study, a test method for field determination of water content of soil by the calcium carbide gas pressure (speedy water content measurement method) was evaluated for its reliability and accuracy. Dry oven and microwave oven methods were also used for water content measurement. In the test, weathered granite and Nakdong River sand in the site and kaolinite were used for water content measurement. The mass of 20, 22, 24, 26, 28, and 30 g of soil was respectively tested for 1, 3, and 5 min. The effect of each sample on water content was compared one another and analyzed. As the mass and testing time increased, the water content increased. The amount of soil was more important factor than testing time for the speedy water content measurement. In order to obtain similar result to that of dry oven method, 3 min of testing time with 24 g of soil was necessary for weathered granite classified as SM and 3 min with 30 g for Nakdong River sand classified as SP. For Nakdong River sand with 20-50% of kaolinite, the water content by speedy measurement increased as the clay content increased.