• Economic and Environmental Geology
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• v.49 no.6
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• pp.459-467
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• 2016

Due to the limited areal space for installation, borehole heat exchangers (BHEs) at depths deeper than 300 m are considered for geothermal heating and cooling in the urban area. The deep vertical closed-loop BHEs are unconventional due to the depth and the range of the typical installation depth is between 100 and 200 m in Korea. The BHE in the study consists of 50A (outer diameter 50 mm, SDR 11) PE U-tube pipe in a 150 mm diameter borehole with the depth of 300 m. In order to compensate the buoyancy caused by the low density of PE pipe ($0.94{\sim}0.96g/cm^3$) in the borehole filled with ground water, 10 weight band sets (4.6 kg/set) were attached to the bottom of U-tube. A thermal response test (TRT) and fundamental basic surveys on the thermophysical characteristics of the ground were conducted. Ground temperature measures around $15^{\circ}C$ from the surface to 100 m, and the geothermal gradient represents $1.9^{\circ}C/100m$ below 100 m. The TRT was conducted for 48 hours with 17.5 kW heat injection, 28.65 l/min at a circulation fluid flow rate indicates an average temperature difference $8.9^{\circ}C$ between inlet and outlet circulation fluid. The estimated thermophysical parameters are 3.0 W/mk of ground thermal conductivity and 0.104 mk/W of borehole thermal resistance. In the stepwise evaluation of TRT, the ground thermal conductivity was calculated at the standard deviation of 0.16 after the initial 13 hours. The sensitivity analysis on the borehole thermal resistance was also conducted with respect to the PE pipe diameter and the thermal conductivity of backfill material. The borehole thermal resistivity slightly decreased with the increase of the two parameters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.613-621
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• 2006

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

• Tuberculosis and Respiratory Diseases
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• v.43 no.4
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• pp.519-526
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• 1996

Background : Clinical and Radiographic studies to differentiate benign from malignant pulmonary nodules have previously focused on clinical status and the morphologic and the computed tomographic attenuation characteristics of the lung nodules. Distinctive differences in the vascularity and pathophysiology of malignant versus benign pulmonary nodules were identified. We evaluated the diagnostic method for differentiating malignant from benign solitary pulmonary nodule by contrast enhancement on the spiral CT. Method : Sixteen patients with solitary pulmonary nodule were examined(Tuberculoma 8, primary lung cancer 8). Serial thin section on the spiral CT was performed before and after(45second, 2min, 5min) the onset of the injection of 100mL of nonionic contrast material(2mL/sec). Results : There was no difference in size of nodule and pre-contrast CT number (Hounsfield unit) between benign and malignant nodules. At forty-five second after the onset of the injection, malignant neoplasms($19.6{\pm}7.9$ HU) enhanced significantly more than tuberculomas($4.9{\pm}9.4$ HU, p=0.008). At 2minute and 5 minute after, malignant neoplasms($34.0{\pm}19.2$HU, $34.0{\pm}15.4$HU) enhanced significantly more than tuberculomas ($6.7{\pm}9.7$HU, p=0.007 and $7.7{\pm}11.5$HU, p=0.011). On cut-off value 20HU(contrast enhancement) 2minute after the injection of contrast media, sensitivity was 87% and specificity was 87%. No correlation between the contrast enhancement and size of the nodules was observed. Conclusion : Studies with the use of an intravenously administered noniodinated contrast medium in examining the enhancement properties of lung nodules was performed. The contrast enhancement was useful in differential diagnosis of solitary pulmonary nodules.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.242-249
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• 2015

This study examined the antioxidant and antimicrobial activities of 70% ethanol extracts and water extracts of Allium hookeri root. We evaluated the effects of water extracts of A. hookeri root on storage of seasoned pork added with water extracts at $4^{\circ}C$ for 21 days in order to evaluate its potential as a functional food material. A. hookeri root water extracts displayed antioxidant activities (total polyphenol content and DPPH and ABTS radical scavenging activities) that were superior to those of 70% ethanol extracts. The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activities against food-borne Staphylococcus aureus bacteria that were about 1/400 times greater than that of vancomycin. Chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. Moisture and crude ash contents significantly decreased as the amount of water extracts increased (P<0.05), and the highest crude protein content was in the 10% group. Acidity of seasoned pork increased proportionally in the early stages of storage, whereas it significantly decreased as the amount of water extracts increased after day 12 (P<0.05). Although the total number of bacteria in seasoned pork continuously increased during storage, growth of bacteria was significantly restricted as level of A. hookeri root water extracts increased (P<0.05). In the sensory evaluation, pork seasoned with 10% A. hookeri root water extracts showed the highest scores for taste, texture, and overall acceptance (P<0.05). In summary, A. hookeri water extracts display antioxidant and antimicrobial activities that can improve quality characteristics of seasoned pork and have potential as natural preservatives to restrict bacteria growth. Regarding the amount of extracts, 10% was determined to be the most appropriate level to minimize changes in seasoned pork during storage and improve sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.193-203
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• 2013

The social welfare service is expanding to different field as the social welfare budget is increasing. By this opportunity, it needs to make clear of the basis of argument that the necessity of development of korean government's support and aid by social policy should be worked. Welfare economics perspective, this study used by the operating expenditure in welfare facilities for the elderly old people to effect social benefits to be gained, in other words, business value analysis. Local elderly people, provide opportunities to participate in the economic activities of the family welfare services offered to attainment of the elderly welfare policy, and provide disease prevention and health promotion opportunities, to enhance the satisfaction of life, including a wide range of impact will cause. In this study, elderly people use the welfare facilities for the elderly when they get the benefits by applying the AHP analysis techniques operating value was calculated. Elderly Welfare Center operated by the result of applying P senior welfare center Case of the metropolitan area value was estimated 248.4 billion won. Contribute to the effects caused by the cost factor of the analysis was 23.1% of the total 57.3 billion won. Independence elements 57.6 billion (23.2%), the analysis of the therapeutic elements 133.4 billion (53.7%) of the net was. The result of the study anticipates the role of basic research material for the necessity of intervention, support, and aid by the Welfare facilities for the elderly field at this point in time where the welfare budget policy in terms of universal social service is reinforced, rather than the trend, until recently, of realizing the Elderly welfare budget and service as Consumption expenditure and consumable benefits and the function of performing the effect and evaluation in tentative action of social conflict.

• Archives of design research
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• v.17 no.2
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• pp.335-350
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• 2004

Design takes concrete form from the things which are not yet exist to the molded reality. Creation of value which is accompanied by the rational value could be possible only through the searching examination of the basic concept. All designs are under circumstances because the results and the character of the problems are different under the given conditions and circumstances which are the characteristic of the design. The aim of this study is searching for the differential design conce- pt which is the most appropriate and reasonable in the basic design process in which the phase of the analysis, synthesis and evaluation of the problem. First of all the pursuit value of the times and the change of the view point of value of the product design. How the pursuit value of times were searched and analyzed. Analyze the successful product design realization of the typical trend of the modern design which are 3-2. function-focused design, 3-3. emotion-centered design, 3-4. image communicative design through the metaphor, 3-5. environmental affinity design. On the base of the case analysis how to apply the differential design concept which is coming as a trend in the future society which are sustainable developing society was examined closely. The outcome through the analysis of the success cases are as follows, \circled1 the value of the spirit of the times should be emphasized as the design image, \circled2 environmental appropriateness should be taken into consideration as the first primary factor, \circled3 the realization of value of the fulfillment of differential consumer's needs, \circled4 lead to prolong the life cycle of the product, \circled5 promote the sustaining growth of enterprise, \circled6 user-centered product value should be the first consideration. \circled7 It is necessary to overcome the cultural andinguistic barriers and to reflect the metaphor which people remember well. \circled8 The application of human's true character should be decided beforehand. It is the commonness of values of times and customs. \circled9 The differentiated design concept which meets our mental satisfaction, not material one, will be required. In addition to this the creative and differentiated design concepts which are accompanied by the good design factor under the base of product could achieve the emotional consensus from the consumers. That is, the value of all designs should be estimated by the base of the humanism ' The human beings are the barometer of all things".ngs".uot;.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.485-495
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• 2020

Melon (Cucumis melo L.), one of the most important fruit crop species, is cultivated worldwide. In this study, a total of 206 melon accessions conserved at the National Agrobiodiversity Center (NAC) in RDA were characterized for nine morphological characteristics according to the NAC descriptor list. In addition, to confirm the genetic composition of each melon accession, genetic profiling was performed using 20 SSR markers. Among the 206 melon accessions, 159 (77.2%) were collected from Asia. The color of fruit flesh and skin were mostly 'white' (56.0%) and 'green' (49%), respectively. Days to female flowering (FD) and maturity (MD) of the accessions ranged from 58 to 72 and 17 to 63, respectively. The fruit length and width of the accessions ranged from 6.0 to 29.3 and 3.6 to 17.2 cm, respectively. The sugar content (SU) ranged from 2.5% to 13.2% with an average of 7.0%. In correlation analysis, SU showed positive and negative correlations with MD and FD, respectively. The accessions were classified into four clusters by cluster analysis. From the results of genetic profiling using 20 SSR markers, three accessions (K189118, K100486, and K190292) were expected to be inbred lines among 206 melon accessions. These results could expand the knowledge of the melon germplasm, providing valuable material for the development of new melon varieties to suit consumer tastes.

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.342-349
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• 2018

In this study, the physicochemical properties, emulsifying capacity, moisture content and cytotoxicity of the composite material produced by transesterification reactions of the olive oil (olive oil esters) were investigated for cosmetic applications. Olive oil esters with short (S) and long (L) reaction times were studied. From the TLC-image analysis, composition ratios of the olive oil esters S were found to be 5.2, 24.1, 46.4, and 21.9% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. Those of the olive oil esters L were 4.1, 24.7, 40.6, and 28.8% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. The iodine value, acid value, saponification value, unsaponified matter, refractive index, and specific gravity were determined and purity tests were also carried out and normalized to establish standards and testing methods for using olive oil esters in cosmetics. To evaluate their emulsifying capacities, the O/W emulsion was prepared without surfactants and the formation of the emulsified particles were confirmed. After 5 days of applying the olive oil esters to human skin, the skin moisture retention was improved by 13.1% from the initial state. For the evaluation of toxicity on human skin cells, the olive oil esters showed 90% or more of the cell viability at $0.2-200{\mu}g/mL$. These results suggested that olive oil esters can be applied as natural/non-toxic ingredients to cosmetics industries.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.272-278
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• 2013

To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.