• Journal of the Korea Organic Resources Recycling Association
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• 제20권3호
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• pp.27-33
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• 2012

According to the statistics of the Ministry of Environment, the emission of sewage sludge is increased by 7~9% yearly. In the future, it will be increased continuously because of extension of sewage disposal plants, high class treatment for removing nitrogen and phosphorus. Until now, we have depended on reclamation for lots of quantity and some part has been treated by ocean emission. But, direct reclamation of organic waste will be prohibited and even ocean emission will be prohibited now, so the treatment of sludge is put on emergency alert. Bio-gas can be produced by applying anaerobic digestion method for the recycling or refuse derived fuel can be conducted by applying carbonization method. However, the process is difficult, causes bad smell and makes it the second waste, so it cannot be practical method in fact. This study applied a fluidized bed combustor for sewage sludge treatment technologies that can actually take advantage of key technologies in order to verify its purpose is to demonstrate selected. If applying the fluidized bed combustor, it can be easily utilized as the replaced resource of energy(fuel) in the countries whose energy resources are insufficient, like our country. Especially, if applying only original strengths of the fluidized bed combustor sufficiently, the sewage sludge can be treated simply, eco-friendly, sanitarily and economically. Particularly, it is verified as the energy technology suitable for government's green growth policy.

• Journal of Bio-Environment Control
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• 제29권1호
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• pp.89-95
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• 2020

Livestock facilities in Korea are on their way of enlargement resulting in increment of livestock manure. When the livestock manure treated inappropriate way during application to the agricultural area, environmental damage can be occurred such as bad smell, water and air pollution. Therefore it is important to make a good management plan for livestock manure treatment. In order to effectively apply organic fertilizer made by livestock manure in terms of quantity and quality, the current status of nutrient in agricultural land should be calculated quantitatively by scientific way. The OECD suggest member countries to calculate the nutrient balance as an agricultural environment indicator which represents the difference between nutrient inputs and outputs of the amount of nutrients in various ways. In this paper, we calculated the nutrient balances according to three cities which have different characteristics such as urban or rural areas. To reduce the nutrient balance, we considered how to reduce the amount of chemical fertilizer by using organic fertilizer made by livestock manure. And public treatment facilities for livestock manure can be a good solution except civil complaints for location selection. Among the options, manure fertilizer application to the agricultural area for cultivation of forage crops was mainly considered to reduce the nutrient balance by decreasing input of chemical fertilizers and increasing output of crop production. Using the field monitoring data, it can be calculated that the daily nitrogen reductions by 116.5 kg/ha and the daily phosphorus increments by 2.7 kg/ha.

• Journal of the Korean Institute of Gas
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• 제18권3호
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• pp.38-43
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• 2014

This paper is to analyze and study the failure examples of fire by inflammables and electric contact faulty in interior of vehicle. The first example, the driver used to air freshener that remove the air conditioner bad smell. He get out of a car. And then, he put it on the crash pad. Before long, a fire breaks out because of explosion solar radiation. The second example, the driver used in room of a car. It certified the fire by disconnection phenomenon happened the electric overload. The third example, the driver install the heat rays to warm his body, In the initial stages, it didn't seek the dangerous of fire during using a car to 5,000km. This heat rays become to down durability so that produced the electric overload in an instant. The fourth example, after the man smoked the cigarette on riding with rear seat, he put it on seat in vehicle no extinguishing the burning cigarette. It knew the fact that burnt to ashes a car by on well combustible paper. Thus, the driver must consider a countermeasure for minimize the fire production when he use the inflammable and install adding electric system.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제62권1호
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• pp.32-39
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• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

• Journal of the Korean Society of Food Culture
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• 제16권2호
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• Korean Journal of Food Science and Technology
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• 제39권3호
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• pp.260-265
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• 2007

In this study, the quality characteristics of retort Tteok (Korean rice cake) prepared with various dextrinization times were investigated during storage. The moisture content of the retort Tteok made with dextrinized rice was 43.19-43.34% at 0 day and there were no differences in the samples during storage. As dextrinization time increased, the L value of the retort Tteok decreased, and the a and b values increased. Again there were no differences in the samples during storage. In the texture profiles, the hardness, gumminess and chewiness of the retort Tteok increased with increasing dextrinization time for all the samples, except the ones that were dextrinized for 32 minutes. The adhesiveness of the retort Tteok increased with decreasing dextrinization time, and springiness and cohesiveness did not differ among the samples. Also, the quality characteristics showed no differences after 15 days of storage. In the sensory evaluation, color, smell and delicate taste were significantly different between the retort Tteok made with rice dextrinized over 16 minutes and that made with no dextrinized rice. The retort Tteok with rice dextrinized for 16 minutes showed the highest score in the softness. Storage times up to 120 days made no differences in the sensory evaluation measurements. These results indicate that a dextrinization time of 16 minutes seems to give the best quality to retort Tteok made with dextrinized rice.

• The Journal of Korean Medicine
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• 제27권2호
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• pp.96-102
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• 2006

Background & Purpose : Acupuncture with aromatherapy (AA) is a branch of complementary or alternative therapy recently growing in use. As the use of aromatherapy itself has grown so rapidly in recent years, studies about its safety have been accumulating. However, safety of AA has not been studied clinically and the treatment method which has the needles inserted after spreading essential oils exposes the human body more directly to components than aromatherapy. Therefore, we examined the safety of AA on patients treated thereby and physicians practising it. Methods : We observed all inpatients treated with AA from November 21, 2005 to March 31, 2006, in Kyung Hee Oriental Medical Center. During treatment, we monitored all of the newly developed signs from the patients to assess the adverse effects of AA. The patients' and physicians' general characteristics (gender, age, present illness, and treatment days) were obtained from medical records and analyzed to assess the clinical safety of AA in detail. Results : There were 440 patients treated with AA; clinical adverse effects appeared in 3 of them, which can be assessed as 0.7%. The major symptom was chest discomfort and choking originated from smell aversion condition (2 patients), and the other adverse effect was sensation of itching and reddening. However, none of them seemed to have direct relation with AA. A total of eight physicians applied AA and there were no symptoms related to it among them. Conclusions : We suggest that our results will contribute to confirming the safety of AA by offering clinical evidence.

• Journal of Biosystems Engineering
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• 제36권5호
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• pp.342-347
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• 2011

The effect of SNC(silver nano colloid) on the emission reduction of odors such as ammonia ($NH_3$), hydrogen sulfide ($H_2S$), and methane ($CH_4$) from swine excreta was studied. Silver has been used as an universal antibiotic substance and can reduce the emission of some gases by sterilizing action. Therefore, an apparatus which produces SNC was developed and was conducted its performance test. Also, the SNC made by the apparatus was applied to swine excreta sampled from a piggery in oder to find the effect on the reduction of odor emission. An electrolysis apparatus was developed to produce SNC and its capacity was 0.024 ppm/$hr{\cdot}L$. The effects of SNC on the reduction of odor emission from swine excreta were tested for bad smell gases of ammonia ($NH_3$), hydrogen sulfide ($H_2S$) and methane ($CH_4$). For ammonia gas, factorial experiments were conducted to find the effects of concentration and application rate of SNC. The test results for the different concentrations of 20 ppm, 50 ppm, and 100 ppm showed that the more concentration of SNC was increased, the more emission reduction of ammonia gas increased. From the test results about the effect of application rate, the more SNC was applied, the more emission reduction of $NH_3$ increased. In order to reduce the concentration of $NH_3$ below 5 ppm, SNC of 50 ppm is recommended to be applied at an interval of 6 hours, and is mixed with swine excreta in the volumetric ratio of 4:1. For hydrogen sulfide gas, the concentration was decreased as time went by and was reduced rapidly in the first stage of the tests for all applied concentrations of SNC (20 ppm, 50 ppm, and 100 ppm). Especially, when 100 ml of SNC with 100 ppm was applied, emission of hydrogen sulfide gas was reduced rapidly during early 4 hours after the application of SNC. And, concentration of hydrogen sulfide gas was maintained below 20 ppm after 12 hours. For methane gas, t-test showed that there was no significance on the effect of its application for all applied concentrations of SNC. Therefore, it was concluded that the application of SNC on swine excreta had no effect on the emission reduction of $CH_4$.

• Asian Pacific Journal of Cancer Prevention
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• 제14권12호
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• pp.7725-7730
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• 2013

Objective: The purpose of this study was to evaluate secondhand smoke (SHS) exposure inside selected public places to provide basic data for the development and promotion of smoke-free policies. Methods: Between March and May 2009, an SHS exposure survey was conducted. $PM_{2.5}$ levels and air nicotine concentrations were measured in hospitals (n=5), government buildings (4), restaurants (10) and entertainment venues (10) in Seoul, Republic of Korea, using a common protocol. Field researchers completed an observational questionnaire to document evidence of active smoking (the smell of cigarette smoke, presence of cigarette butts and witnessing people smoking) and administered a questionnaire regarding building characteristics and smoking policy. Results: Indoor $PM_{2.5}$ levels and air nicotine concentrations were relatively higher in monitoring sites where smoking is not prohibited by law. Entertainment venues had the highest values of $PM_{2.5}$(${\mu}g/m^3$) and air nicotine concentration(${\mu}g/m^3$), which were 7.6 and 67.9 fold higher than those of hospitals, respectively, where the values were the lowest. When evidence of active smoking was present, the mean $PM_{2.5}$ level was 104.9 ${\mu}g/m^3$, i.e., more than 4-fold the level determined by the World Health Organization for 24-hr exposure (25 ${\mu}g/m^3$). Mean indoor air nicotine concentration at monitoring sites with evidence of active smoking was 59-fold higher than at sites without this evidence (2.94 ${\mu}g/m^3$ vs. 0.05 ${\mu}g/m^3$). The results were similar at all specific monitoring sites except restaurants, where mean indoor $PM_{2.5}$ levels did not differ at sites with and without active smoking evidence and indoor air nicotine concentrations were higher in sites without evidence of smoking. Conclusion: Nicotine was detected in most of our monitoring sites, including those where smoking is prohibited by law, such as hospitals, demonstrating that enforcement and compliance with current smoke-free policies in Korea is not adequate to protect against SHS exposure.

• Applied Biological Chemistry
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• 제13권3호
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• pp.187-191
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• 1970

This experiment was carried out to isolate osmophilic yeasts for higher concentration of NaCl than 20 per cent may affect greatly the fermentation of soy sauce. 6 strains of yeasts were selected from the soy sauce mashes at the fermentating periods and identified observing their morphological characteristics. Their salt-resistance and effects upon the flavor of soy sauce were examined. The results obtained were as follows: (1) The strain $T_3,T_5,$ and $T_{11},\;T_8,\;T_9,\;and\; T_{10},$ selected were identified Saccharomyces cerevisiae group II, Debaryomyces nicotianae, Saccharomyces chevalieri, Saccharomyces rouxii and Saccharomyces rosei, respectively. (2) They were more salt-resistant on the liquid media than on the solid media in the case of cultures on the media containing more than 26 per cent of NaCl. (3) They were grown on the media containing 5-23 per cent of NaCl better than containing none of NaCl. (4) The strain $T_3,\;T_8,\;T_9,\;and\; T_{10}$ were grown on the media containing up to 28 per cent of NaCl, and $T_5\;and\;T_{11}$ up to 32 per cent of NaCl is the case of liquid cultures. (5) Among them, the strain $T_9$ showed the best alcohol fermentation ability and the best fermentative flavor, and $T_5\;and\;T_{11}$ formed moldy smell and pellicle.