• Asian Journal of Atmospheric Environment
• /
• v.1 no.1
• /
• pp.1-8
• /
• 2007

Vehicle exhaust is a dominant source of air pollutants in urban areas. Since people are easily exposed to vehicle exhaust particles while driving a car and/or traveling via public transportation, air pollution near traffic has been extensively studied in developed countries. In this paper, investigations on vehicle-related fine particulate air pollution at roadsides and on roads in Seoul, Korea were reviewed to understand air pollution near traffic. Comparison of $PM_{10}$ concentrations in Seoul showed that roadside air is more contaminated than urban air, implying that exposure levels near vehicular emissions are more critical to sensitive persons. Concentrations of ultrafine particles and BC (black carbon) at roadsides of Seoul fluctuate highly for short durations, responding to traffic situations. Diurnal variations of ultrafine particles and BC concentrations at roadsides seem to be affected by traffic volume, mixing layer height, and wind speed. Concentrations of ultrafine particles and BC decrease as distance from the road increases due to dilution during transport. On-road air pollution seems to be more severe than roadside air pollution in Seoul. Since nearby traffic air pollution has not been well understood in Seoul, further studies including various vehicular air pollutants and representative locations are needed.

• Journal of the Korean Society of Safety
• /
• v.16 no.3
• /
• pp.76-82
• /
• 2001

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides ponder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides m characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface mea of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalyses. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the Photocatalytic foundation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90%, of its initial value at illumination times of 2 hour. illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• Korean Chemical Engineering Research
• /
• v.56 no.5
• /
• pp.663-678
• /
• 2018

Refractive index and speeds of sound for the binary mixture of isomer of butanol (1) + cyclohexane, benzene and toluene (2) were measured at 308.15 K. The measured data were used to calculate deviation in refractive index ${\Delta}n$, ultrasonic speed ${\Delta}u$, isentropic compressibility $K_s^E$, available volume $V_a$, excess intermolecular free length $L_f$ and molecular association $M_A$. All the derived properties were correlated with polynomial equation. Ultrasonic speed data were predicted using various empirical correlations like Nomoto, van Dael, impedance dependence and theoretically with Schaaff's collision factor theory (CFT). Jacobson free length theory (FLT) was used to calculate $L_f$. The measured refractive index was also correlated with various mixing rules. The deviation in refractive index Δn and ultrasonic speed ${\Delta}u$ was used to determine the intermolecular interactions.

• Journal of the Korea Safety Management & Science
• /
• v.9 no.4
• /
• pp.83-90
• /
• 2007

This study is to find out if it can be recycled for making better concrete. Therefore, waste paper as of newspaper and newspaper are added into concrete to see if waste paper-mixing concrete can have any particular characteristic. The test result of paper concrete was compared and analyzed through four kinds of tests such as compressive strength as of a fundamental one of concrete resistant capacity against heat. $200^{\circ}C,\;400^{\circ}C\;and\;600^{\circ}C$ heated concrete were compressively tested in order to find out concrete strength resistant to high temperature. heat capacity was also tested, based on the expectancy of its low conductivity. finally flexural strength test using four reinforced concrete beams with size of $20cm{\times}30cm{\times}160cm$ was made. And concrete property exposed to the temperature showed that there are almost not effect for the strength up to $400^{\circ}C$, but it was decreased down to 50% of the original condition. volume of paper mixed with concrete without relation to paper kinds of new and waste one.

• KSBB Journal
• /
• v.22 no.6
• /
• pp.387-392
• /
• 2007

Recently, microfluidic biochips for DNA microarray are providing a number of advantages such as, reduction in reagent volume, high-throughput parallel sample screening, automation of processing, and reduction in hybridization time. Particularly, the enhancement of target probe hybridization by decrease of hybridization time is an important aspect highlighting the advantage of microfluidic DNA microarray platform. Fundamental issues to overcome extremely slow diffusion-limited hybridization are based on physical, electrical or fluidic dynamical mixing technology. So far, there have been some reports on the enhancement of the hybridization with the microfluidic platforms. In this review, their principle, performance, and outreaching of the technology are overviewed and discussed for the implementation into many bio-applications.

• Preventive Nutrition and Food Science
• /
• v.15 no.4
• /
• pp.329-334
• /
• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Journal of the Korean Society of Safety
• /
• v.15 no.3
• /
• pp.30-39
• /
• 2000

The present paper deals with the numerical simulation for the spray characteristics with swirling turbulent flows and dilution flows from swirl injectors in a simplified can type of gas turbine combustor. The main objective is to investigate the characteristics of swirling turbulent flows with dilution flows and to provide the qualitative results for the spray characteristics such as the droplet distribution and Sauter Mean Diameter(SMD). The gas-phase equations based on Eulerian approach were discretized by Finite Volume Method, together with SIMPLE algorithm and the Reynolds -Stress-Model. The liquid-phase equations based on Lagrangian method were used to predict the droplet behavior. The results of preliminary test are generally in good agreement with experimental data, and show that the anisotropy exists in the primary zone due to swirl velocity and injected air from primary injector, and then gradually decays due to turbulent mixing and consequently near-isotropy occurs in the region between primary and dilution zones. For the spray characteristics, it is indicated that the swirling flows of primary jet region increase the droplet atomization. In addition, it is showed that the swirling flows at the inlet region lead the air-fuel mixture to be distributed near the igniter and can significantly affect the spray behavior in the primary jet region.

• Journal of Power System Engineering
• /
• v.21 no.4
• /
• pp.34-41
• /
• 2017

Diesel engines with compression-ignition type have superior thermal efficiency, durability and reliability compared to gasoline engine. To control emitted gas from the engines, it can be applied to alternative fuel without any modification to the engine. Therefore, in this study, as a basic study for applying emulsified fuel to the actual diesel engine, analysis of spray behavior characteristics of emulsified fuel was carried out simultaneously by experimental and numerical method. The emulsified fuel consist of diesel, hydrogen peroxide, and surfactant. The surfactant for manufacturing emulsified fuel is comprised of span 80 and tween 80 mixed as 9:1 and fixed with 3% of the total volume of the emulsified fuel. In addition, six kinds of emulsified fuel(EF0, EF2, EF12, EF22, EF32, and EF42) were manufactured according to the mixing ratio of hydrogen peroxide. The droplet and spray experiments were performed to observe the behavior characteristics of the emulsified fuel. The numerical analysis was carried out using ANSYS CFX to confirm the microscopic behavior characteristics. Consequently, rapid mixture formation can be expected due to evaporation of hydrogen peroxide in emulsified fuel, and it is confirmed that Reitz&Diwakar breakup model is most suitable as breakup model to be applied to the numerical analysis.

• Journal of Animal Environmental Science
• /
• v.7 no.2
• /
• pp.111-118
• /
• 2001

This study was performed for measuring the emission of greenhouse gases, $CH_4,\;N_2O$, from the composting process for pig slurry. For the experiment the benchscale pilot plant was designed by 1$m^3$ volume reactor with a closed type and operated; sawdust 142kg filled before input slurry, slurry about 10~20l inputed per day (total 380l), air supplied 5l/min for 24 hours, mixing time 10 min./day and 1 time a day. From the total experiment period(30days), the amount of VS degradation and emission $CH_4$, $N_2O$ were 10.9kg-VS and 1,582.4g-$CH_4$, 68.1g-$N_2O$ respectively. Based on VS inputed the emission of $CH_4$, $N_2O$ were 15.3(g-$CH_4$/kg-V $S_{input}$), 0.7(g-$N_2O$ /kg-V $S_{input}$), and based on VS degradated were 145.2(g-$CH_4$/kg-V $S_{removed}$), 6.2(g-$N_2O$ /kg-V $S_{removed}$).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.241-247
• /
• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.