• Journal of Welding and Joining
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• v.22 no.3
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• pp.9-13
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• 2004

지하로부터 채굴되는 천연가스의 황화수소가스 농도가 일정 수준 이상이면 이를 사우어가스(sour gas)분위기라고 하는데, 이러한 분위기에 강재가 노출되면 수소유기균열(hydrogen induced cracking, 이하 'HIC균열'이라고 함)이 발생할 위험성이 높아진다.(중략)

• Journal of the Korean Institute of Gas
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• v.7 no.3 s.20
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• pp.7-12
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• 2003

A sour natural gas feed containing 1.37 and 1.70 mole percent $CO_2$ and $H_2S$ respectively is to be sweetened. Our research is to design an amine treating facility to bring the concentration of the acid gases in 100 MMSCFD of natural gas down to less than 5 ppm. The K-values for $CO_2,\;H_2S,\;H_2O$ and amine components contained in natural gas is obtained by using Kent-Eisenberg model. The new gas sweetening process designed by Ball and Veldman is modeled and optimized with the commercial simulator. Results of simulations led to further economic improvements over the present operating process.

• Corrosion Science and Technology
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• v.17 no.3
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• pp.109-115
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• 2018

Electrical Resistance Welding (ERW) on a longitudinal seam-welded pipe has been extensively used in oil and gas pipelines. It is well known that the weld zone commonly suffers from grooving corrosion in ERW pipes. In this paper, the grooving corrosion performances of API X65 grade non-sour service (steel-A) and API X70 grade sour gas resistant (steel-B) steel electrical resistance welding pipelines were evaluated. The microstructure of the bondline is composed of coarse polygonal ferrite grains and several elongated pearlites. The elongated pattern is mainly concentrated in the center of the welded area. The grooving corrosion test and electrochemical polarization test were conducted to study the corrosion behavior of the given materials. A V-shaped corrosion groove was found at the center of the fusion zone in both the steel-A and steel-B ERW pipes, as the corrosion rate of the bondlines is higher than that of the base metal. Furthermore, the higher volume fraction of pearlite at the bondline was responsible for the higher corrosion rate at the bondline of both types of steel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Corrosion Science and Technology
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• v.7 no.1
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• pp.13-15
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• 2008

Aiming at the corrosion circumstances and corrosion prevention needs of downhole oil tubes, series protective coatings for downhole oil tubes have been developed in the authors' laboratory, including a baked type coating YG-01 and an air curing type coating YG-03, etc. The performance investigation of the coatings has been done for testing their corrosion resistance, mainly including salt fog test, immersion test in oil-field waste water and various acid solutions, high temperature and high pressure test in alkali solution or $H_2S/CO_2$ environment, as well as some other performances. The investigation results show that oil tube anti-corrosion coatings developed here can endure over 4000 hrs salt fog test, over 1000 hrs immersion in various acid solutions at room temperature and in boiling oil-field waste water. In addition, the coatings can keep intact after experiencing test in alkali solution under 70 MPa pressure at $150^{\circ}C$ for 24 hrs, and in simulative sour gas environment under the total pressure of 32 MPa ($P_{H_{2}S}=3.2MPa$, $P_{CO_{2}}=3.2MPa$) at $90^{\circ}C$ for 168 hrs, which show that the coatings can be used for corrosion prevention in downhole environments with specific high temperature and high pressure, such as sour gas wells. The other testing results show the oil tube protective coatings have excellent comprehensive performance.

• Journal of Welding and Joining
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• v.32 no.1
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• pp.93-101
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• 2014

This study aims to investigate the effect of heat input of outside SAW weld on low temperature toughness($-20^{\circ}C$) of inside SAW weld for API 5L X70 with sour gas resistance. As increasing heat input of the outside weld, low temperature toughness of the inside weld was decreased. Especially, in spite of the same heat input, the value of low temperature toughness was fluctuated. On the basis of fracture and microstructure analysis, the low temperature toughness is correlated with the fracture area ratio of shear lips and four kinds of fracture sections. These sections were divided with size and shape of dimple correlated with grain boundary ferrite and cleavage correlated acicular and polygonal ferrite in grain. Therefore, it was seen that these sections were two of final solidification area in the inside weld and the outside weld, no reheated zone and reheated zone in the inside weld. In conclusion, it is thought that the difference of low temperature toughness at the same heat input is due to the fact that each of impact test specimens could have the different microstructure, even though the notch was machined under the error tolerance of 1mm. It is because the final solidification area of the inside weld is very narrow.

• Corrosion Science and Technology
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• v.6 no.3
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• pp.96-102
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• 2007

The resistance of the linepipe steel to hydrogen-induced cracking (HIC) and sulfide stress cracking (SSC) is very important for steel to be used in sour oil/gas environments. Welding of steels is necessary to the construction of pipe-line transporting oil/gas. In this study, HIC and SSC resistance of an electric resistance welded (ERW) steel plate which belongs to API X70 grade was evaluated by using NACE TM0284-96A and NACE TM0177-96A methods. HIC and SSC fracturing behavior was investigated by observing fractured surfaces using optical microscopy (OM) and scanning electron microscopy (SEM). It was discussed in terms of metallurgical parameters such as the distribution of primary microstructure, second phases and inclusions. Results showed that the weld joint of ERW steel is more sensitive than base metal to HIC and SSC. This is due to difference in the contribution of metallurgical parameters to HIC and SSC nucleation and propagation.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.382-390
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• 2013

The purpose of this study is to provide the basic findings concerning a quality evaluation. The first conclusion is the coffee's $CO_2$ gas production between a roast brewed at 0 hour and 72 hours after grinding. The espresso, 48 hours after its grind, emits a small amount of $CO_2$ gas, whereas 72 hours after being grinded there is no discharge. In the sensory evaluation, the overall preference is the 72 hours later grind, in accordance to the decrease of the bitter, acid, and sour taste with the increase of the sweet, nutty, and chocolaty flavors. The foam index indicates a significant reduction between the roasts brewed at 0 hour and 72 hours after grinding. A persistence of crema in the Colombian Colombia and Ethiopian Yirgacheffe decline for the 72 hours after its grind coffee. The Tanzanian Kilimanjaro and Brazilian Cerrado roasts show no difference. The pH is decreased in the 72 hours after its grind roast. Moreover, sugar contents in the Colombian Excelso and Brazilian Cerrado are increased, whereas the Tanzanian Kilimanjaro sugar contents are decreased, along with its density.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.370-374
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• 1989

This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.