• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.58-63
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• 1997

The experiment was done to clarify the effect of keeping material and storage temperature on weight and quality of Chinese yam (Dioscorea opposita) tuber. After the yam tubers were placed into the plastic boxes filled with different keeping materials [polyethylene (PE) film, hull, soil, sand, vermiculite], they were stored under different storage temperature(room, cold) from Oct. 15 to Mar. 15 when all the characters related to the tubers were measured. Soil or PE film as keeping materials was the lowest sound tuber rate when stored at room or cold temperature, respectively, while vermiculite was the highest in both storage temperature. When PE film and vermiculite in both storage temperatures were used as keeping materials, tuber weight were less reduced than the others. Brightness of chromaticity and moisture content were lower in room temperature storage than in cold temperature storage although the characteristics related to marketability were not affected by storage temperature. PE film had greater brightness and value 'a' of chromaticity but lower its 'b' value in the latter temperature than in the former temperature. Vermiculite, however, did the reverse result in comparison with PE film.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Journal of architectural history
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• v.14 no.4 s.44
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• pp.197-211
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• 2005

The purpose of this study is to find out the plan type of traditional folk housing in Jeoun-Nam Province. The building time of these houses is mainly from early 19C to early 20C and about 1,000 houses have been investigated. The conclusion of this research is 1. Small house is composed of kitchen, one or two rooms and Marae(the place of storage and sacrificial rite). Big house has one more room and one more storage in comparison with the small house. Marae and Jeoungjibang(a room which is in front of kitchen) are characteristic rooms of folk house in Jeoun-Nam Province. 2. The plan type varies in Jeoun-Nam Province. '-'type is a main type of layout and it is arranged a kitchen, a big room, a Marae and a small room in order. In the big house, jeoungjibang(the third room) is added. 3. In the southwestern Island area, no room is arranged beside Marae. Marae has characteristic confucian order because it is the place of sacrificial rite. Therefore there is a great difference in comparison with other area. 4. In the mountain area such as Gurae, there are some houses which have two rooms arranged up and down in one side; that is, upside is Marae and downside is small room. This type is called Kyump Jip.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.19 no.2
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• pp.164-168
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• 2014

To determine the optimal storage method and longest possible storage period of Zostera marina seeds, we examined post-storage germination rates using different storage methods and periods for Z. marina seeds harvested in southern coast of Korea. Storage methods included in seawater at room temperature with air supply, seawater at $4^{\circ}C$, seawater at $30^{\circ}C$, an aquarium with continuous seawater circulation, seawater at room temperature in an airtight tank, a refrigerator at $-20^{\circ}C$, and a desiccator at room temperature. Germination rates of Z. marina seeds stored in seawater at $4^{\circ}C$ showed highest germination (52.0%), whereas those of seeds stored in seawater at room temperature and an aquarium were 27.4% and 17.7%, respectively. But the seeds stored in seawater at $30^{\circ}C$, a refrigerator, and a desiccator did not germinate. Storage periods were 10, 20, 30, 60, 180 and 240 days of storage. Z. marina seeds maintained germination rates of 46.4~52.4% until 10~60 days of storage, but showed rapidly decreasing germination rates after then and no germination after 240 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2008.04a
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• pp.339-344
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• 2008

The purpose of this study was to find out the residents' perceptive opinions of apartment housing environment and to contribute to develop a apartment unit plan in Daejeon City. This research was performed by a questionnaire survey method, 464 data was collected from apartment residents lived in about $85m^2$ unit with 3 rooms and the apartments was limited to the complexes within 3 years at Yuseong-gu and Seo-gu. By analyzing those data, findings are as follows: 1) Residents thought living room, kitchen and bathroom were importment space in a unit plan. They needed a storage function in an entrance and a intermediate room, and Anbang(materbed room) so did. L-DK plan type was very preferred. 2) Sub-kitchen was needed for a refrigerator of Kinch, the location of it was realted to a main kitchen and a uitility. the third room was needed for library, home office and storage space. 3) The enlargment remodeling of balcony was showed livingroom balcony or personal bedrooms at the time of occupancy. They needed the balcony near a kitchen or an utility to equip a storage facility. And residents were preferred to their taste rather than a choice of interior concept package services.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.11
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• pp.896-905
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• 2006

An optimal control of an air-conditioning system with slab thermal storage is investigated by making use of the Maximum Principle. An optimal heat input to a plenum chamber and an air-conditioned room is determined by minimizing a criterion function which is given as integral sum of two terms. The first term is the square of the deviation in the room air temperature from the set-point value, and the second is the absolute value of the heat input. The result indicates that it tries to keep a room air temperature in set-point value by heating as much as possible at the time of a setup of a room air temperature or just before that, in order to avoid a heat loss arising at the time of the non-air conditioning. The result is compared with that of the case when the square of the heat input is used as a criterion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.158-163
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• 1988

The changes of the physico-chemical properties and fatty acid compositions of cooked soybean oil, 30 min at $180{\pm}5^{\circ}C$, were investigated to compare the antixidative effects of some antioxidants such as BHA, ${\alpha}-tocopherol$ and sesamol according to various storage conditions(room temperature, room temperature with a air tight in the dark and low temperature with air tight) for 4 weeks. The order of antioxidative effects according to different storage conditions was low temperature with air tight, room temperature with air tight in the dark and room temperature. Acid values, peroxide values and carbonyl values of soybean oil stored under low temperature with air tight after ${\alpha}-tocopherol$ treatment were similar to those of soybean oil stored under room temperature after BHA treatment. The relative contents of linoleic acid and linolenic acid decreased during storage, wheras those of oleic acid and palmitic acid increased. The contents of linoleic acid in soybean oil treated with ${\alpha}-tocopherol$ and BHA under low temperature with air tight storage were $53.61{\sim}50.29%$ and $53.78{\sim}50.68%$, respectively. These contents were very high in comparison with those in untreated oil under room temperature storage, $52.09{\sim}43.96%$.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.276-276
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• 2006

The incorporation of room temperature ionic liquids (IL) in poly (ethyleneoxide)-lithium salt (PEO-LiX) based solid polymer electrolytes is presently being studied as an effective means of enhancing the room temperature ionic conductivity of these electrolytes to acceptable levels for use in lithium batteries. In the present study, $PEO_{20}-LiTFSI$ solid polymer electrolyte was blended with three different ionic liquids, namely 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide (BMIMTFSI), 1-butyl-3-methylimidazolium tetraflouroborate (BMIMBF4) and 1-butyl-3-methylimidazolium trifluromethanesulfonate ($BMIMCF_{3}SO_{3}$). The incorporation of all these ILs resulted in the enhancement of ionic conductivity, the effect being more pronounced at lower temperatures. Electrochemical properties of the blended electrolytes were studied by cyclic voltammetry, linear sweep voltammetry and interfacial resistance measurements. The optimum results were obtained with the blending of BMIMTFSI in the solid polymer electrolyte.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.13-17
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• 1972

This experiment was conducted to observe the changes of composition of atmosphere in storage room by controlled ventilation under normal and sub-atmospheric conditions, and the biochemical changes in apple texture under these conditions. The results were as follows; 1) By controlled ventilation, concentration of carbon dioxide in storage room was optionally regulated and constantly maintained. 2) Among compositions of internal atmosphere of apple, especially, concentration of ethylene was much decreased at apple stored under sub-atmospheric condition than that stored under normal atmospheric condition. 3) Acidity of apple stored under sub-atmospheric condition was much greater than that of apple stored under normal atmospheric condition. 4) Respiratory quotients of apple, which was stored under normal and sub-atmospheric conditions, were shown to be high. But decarboxylation of added pyruvate was found more active in slices prepared from apple stored under sub-atmospheric condition.