• Korean Journal of Environmental Agriculture
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• v.11 no.1
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• pp.1-8
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• 1992

New formulation of diazinon as granule preparing with piperonyl butoxide(PBO) and triphenyl phosphate(TPP) known as the inhibitor of monooxygenase(mo) and esterase was tested with the mortality of rice leaf hopper. Also, the mixed formulation of diazinon with tricyclazole, carbofuran and EPN were investigated about the residual pattern of diazinon in submerged soil condition at $30{\pm}2^{\circ}C$. Although the mortality about rice leaf hopper was higher only 10% on new formulation of diazinon than commercial at recommended dose but was 30-60% at half dose. Half life of diazinon in the formulation with 0.1% of PBO+TPP was 4.53 days in sterilized soil and 2.33 days in non-sterilized soil, and it was delayed about 0.74 and 0.45 respectively in contrast with the commercial granule. Also, half life of the new formulation with 1% PBO and PBO+TPP was delayed 0.44(PBO) and 0.65day(PBO+TPP) in non-sterilized soil condition, respectively. Half life of mixed formulation with tricyclazole, carbofuran, EPN or EPN+Carbofuran was delayed 2.61, 1.04, 0.43 or 2.7 days, respectively. As a result, the persistence rate of new formulation and mixed formulation was increased by inhibition of two enzymes affecting to the dgradation of diazinon in submerged soil.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.47-56
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• 1997

To examine of possibility protein recycling of shaving scraps contained chrome generated from manufacturing process of leather, the characteristics of hydrolyzed protein that differently treated with MgO as alkaline agent were investigated. In alkaline hydrolysis of saving scraps treated with MgO, MgO had to be treated over 5.0% to maintain over pH 8.0 that is insoluble of chrome. Under the condition of alkaline treated with MgO, the solubility of chrome is low with about 60%. The average molecular weight of hydrolyzed proteins from shaving scraps treated with MgO was about 80~100 KD. The amino acid contents of that were largely collagen proteins such as glycine, alanine and proline, and acidic amino acids such as aspartic acid and glutatamic acid. The contents of Mg, Ca and Na in hydrolyzed protein were too much as liquid fertilizer, and chrome contents was 30~40 ppm that largely decreased in comparing with raw materials (40,000~42,000 ppm).

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.377-392
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• 2012

It has been known that small solid particles act as a stabilizer in pickering emulsion system. In this study, we successfully prepared stable pickering emulsion in n-hexylalcohol and water system with $TiO_2$ whose surface was treated by alkylsilane. The optimum condition to prepare pickering emulsion stabilized by $TiO_2$ particles was determined by amount of $TiO_2$ particles and ratio of water and oil phase. The type of pickering emulsion was dependent on wettability of particles for water and n-hexylalcohol. When the amount of $TiO_2$ particles increased up to 5.00 wt%, the stability of pickering emulsion was showed to be improved. The most stable pickering emulsion was prepared in the case of W/O type which has the ratio of oil and water phase (3 : 7). We tried to prepare porous $SiO_2-TiO_2$ composite pigments using a pickering emulsion as template at the optimal condition. Porous pigments were synthesized with Ludox HS-30 as an inorganic material by sol-gel process. The characteristics and shape of porous pigments were measured by optical microscope, SEM, BET, XRD and EDS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1193-1197
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• 2007

The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

• Applied Chemistry for Engineering
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• v.10 no.4
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• pp.581-585
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• 1999

The surface treated hydroxypropyl methylcellulose(HPMC) which could adjust the soluble time was synthesized when 40 wt % glyoxal solution and $KH_2PO_4$ were sprayed and reacted. And also, the solution dynamic at different ratios of two adding agents were identified If the surface of HPMC was treated with only glyoxal, the dispersion characteristics at different ratios of two adding agents were identified If the surface of HPMC was treated with only glyoxal, the dispersion was observed in the neutral solution and the viscosity was increased after directly dissolved as the solution become alkali condition. But the fine-powder type of HPMC which reacted with glyoxal and $KH_2PO_4$ was dispersed regardless of pH of solution and observed that it was dissolved and its viscosity increased after elapsing some time. With increasing amount of glyoxal and $KH_2PO_4$, the soluble time was delayed. The reaction condition was about 60 min at $75{\sim}85^{\circ}C$. Especially, the removal process of organic solvent after reaction was not required due to reaction under water solution without organic during glyoxal and $KH_2PO_4$ treatment. And also, the HPMC which could adjust the soluble rate in water or organic solvent by changing the degree of substitution of HPMC was synthesized.

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.161-175
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• 2008

With the change of medical environment, people are taking interest not just in treatment but in the prevention of oral diseases. As people's interest in oral diseases increases, the number of dental institutions is increasing continuously and this is heightening the necessity and importance of professional dental hygienists equipped with expert knowledge of oral health. Thus the present study purposed to survey and analyze the current state and weight of works carried out by dental hygienists, and to propose dental hygienists' works desirable in the medical environment changing its focus from treatment to prevention. The results of this study are as follows; 1. In the results of dividing dental hygienists' works into oral examination and preliminary examination, preventive works, assistance to dental treatment, oral health education, hospital administration and management, and surveying the performance rate of these works, the work of the highest performance rate in preliminary examination was collection of patients' systemic history (87.6%). It was also scaling (96.9%) in preventive dental treatment, preparation for treatment (96.5%) in assistance to dental treatment, education on the toothbrushing method (92.3%) in oral health education, and tool disinfection and management (72.2%) in hospital administration and management. 2. When the performance rate was surveyed according to age, institution, and work experience, the performance rate by work area was highest in dental hygienists aged between 27~28, those working at a dental clinic, and those with 4~6 years' work experience. 3. The weight of dental hygienists' works was high in order of assistance to dental treatment (59.1%), observation of oral health condition and preliminary examination (12.4%), oral health education (12.4%), hospital administration and management (10.4%), and preventive dental treatment (5.8%), but in the results of surveying perception on the importance of works, the importance was high in order of oral health education (34.7%), preventive dental treatment (29.0%), observation of oral health condition and preliminary examination (19.3%), assistance to dental treatment (11.2%), and hospital administration and management (5.8%), showing that the weight of works carried out current was different from perception on the weight of works regarded as important. 4. To the question on parts to be developed in response to the change of medical environment, the most frequent answers were the establishment of their roles as preventive dental practitioners (75.7%), and the establishment of their roles as oral health educators (74.9%). This was consistent with the works that dental hygienists gave the highest weight to, and suggested that dental hygienists regarded preventive dental treatment as most important. Development of abilities to give counsel to patients was 55.2%, acquisition of theoretical knowledge of dental treatment 42.1%, improvement in quality as a hospital manager 28.2%, and acquisition of skills to assist dental treatment 23.2%. These show that, even with regard to the development of future oriented dental hygienists' capacities, assistance to dental treatment was perceived less important as it was with regard to the importance of work.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• Fire Science and Engineering
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• v.30 no.4
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• pp.103-110
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• 2016

While the demand for the gas system fire extinguishers increases every year, there are insufficient safety measures for assessing the extinguishing performance, such as system safety and reliability in the preparation of increasing demand, which has emerged as a social problem. One of the most critical causes of accidents occurring with the gas extinguishing system is pressure leakage from the extinguishing agent storage container. This is considered to be one of the critical factors on which the success of fire suppression depends. In this study, its safety measure was studied, Because it was deemed urgently necessary. The newly developed pressure leakage monitoring system is a system monitoring storage condition, pressure, leakage and discharge of the storage container related to agent concentration, which is one of the critical factors for fire suppression. This was developed to be applicable to the $CO_2$ and HFC-23 systems. Therefore, for structural safety analysis, the safety performance was verified by the fluid structure coupling analysis of the safety problems that may occur when the pressure leakage monitoring system is applied to the gas fire extinguisher. For analysis programs, the FloEFD program from Mentor Graphics was used for computational fluid dynamics analysis and ABAQUS from Dassault Systems was used for structural analysis. From the result of numerical analysis, the structure of $CO_2$ did not develop plastic deformation and its safety was verified. However, plastic deformation and deviation issue occurred with the HFC-23 monitoring system and therefore verified the structural safety of pressure leakage monitoring system by data obtained from redesigning and adjusting the condition of numerical interpretation three times.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.1-13
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• 1991

The purpose of this study is to find out problems through looking into the actual condition of management and the extent of application in cooking practice in High School Home Economics Education, and as a practical subject, to present some basic materials to contribute to accomplishing the object of High School Home Economics Education through trying to find a direction to enhance educational value. The contents of this study are these ： to study with a theoretical background character, object, and contents of Home Economics referring to related books and to investigate the actual condition of management, the extent of application to life of cooking practice unit, and standard of recognition of students and teachers about this subject and to find out rational and efficient method of management. 552 girl students and 72 home economics teachers in cities and counties in Kangwon-do were asked to answer the answer-sheet prepared. The result of this study is summerized as follows. 1. Most of the respondent regard the characters and objects of Home Economics as a matter of basic education, education for life, and education for the wholeman, but they neglect the aspect of education for a course of this subject. 2. Among the contents of Home Economics, students are much interested in the Unit of preparing table, especially in cooking. Most of the teachers teach the cooking unit with only explanation without practice because of the lack of material and human resources. 3. Students have desire to do cooking practice, but the extent of application of their real life appears to be low. 4. It appears to be necessary that boy students as well as girl students should learn Home Economics as an education for preparation for managing housework. 5. Home Economics teachers are mostly satisfied with their teaching profession. But teachers who have been teaching for 3 or 5 years appear not to be satisfied with it. 6. Although Home Economics teachers can teach Cooking practice Unit with confidence, they usually do it with theory rater than with practice, and they evaluate it after practicing, but most of them do not add the result to the student’s grade. 7. They use most of the cookers fixed on the standard list of High School Cooking Practice appliances, but they seldom use electric heating cookers.