• 웰빙융합연구
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• 제6권1호
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• pp.1-7
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• 2023

Purpose: Fine dust is classified as a group 1 carcinogen and poses a significant environmental problem that urgently requires improvement to protect the environmental rights of citizens. Given the difficulty of implementing measures to reduce overseas sources of fine dust, it is essential to first devise specific measures to address domestic emission sources. As such, this study aims to analyze the correlation between earthwork volume control and fine dust concentration as preliminary management measures to reduce the impact of scattering dust at construction sites. Based on real-time air quality information, field management measures will be presented to mitigate the effects of dust emissions. Research design, data and methodology: As examples, we selected construction sites that had recently undergone small-scale environmental impact assessment consultations. The standard earthwork volume was classified into grades using 20% intervals, and we applied AERMOD to predict the weighted concentration of fine dust based on the earthwork volume class and analyzed its correlation. Results: The results of this study demonstrate a strong correlation between earthwork volume and fine dust concentration. By utilizing the correlation analysis between earthwork volume and fine dust concentration on-site, this finding can be utilized as an effective fine dust management plan. Conclusions: This involves determining the daily earthwork intensity based on real-time air quality information and implementing measures to reduce scattering dust.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1430-1437
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• 2009

다시마를 Vibrio sp.로 분해하여 제조한 SCD로 기능성 빵을 만들기 위하여 mixture design을 이용한 원료의 최적 배합 비율을 구하였다. 다시마 SCD 빵의 max weight, strength, hardness 및 비용적의 값은 밀가루와 물의 첨가량이 증가할수록 감소하는 반면, SCD의 첨가량이 증가할수록 증가하였다. 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 발효팽창력의 값은 증가하였다. 밀가루의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 SCD 빵의 L(명도) 값과 b(황색도) 값은 증가하였으며, 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 다시마 SCD 빵의 a(적색도) 값은 감소하였다. ANOVA 분석에 의한 다시마 SCD 빵의 max weight, strength, hardness, 비용적, 색도 b(황색도) 값 및 수분흡착력은 linear model이 결정되었으며, distance, 발효팽창력, 색도 L(명도) 및 a(적색도) 값은 nonlinear model(quadratic model)이 선정되었다. Constraint coefficient 값의 분석 결과 SCD는 SCD 빵의 texture에 가장 큰 영향을 주었으며, 물은 발효팽창력, 비용적 및 수분흡착력에 가장 큰 영향을 미쳤다. 또한 밀가루는 SCD 빵의 색도에 가장 큰 영향을 미쳤다. Distance에서는 flour-SCD 및 water-SCD 상호작용이 있었으며, 발효팽창력에서는 flour-SCD 상호작용이 있었다. 또한 SCD 빵 색도의 L(명도)에서는 flour-SCD의 상호작용이 나타났으며, a (적색도)에서는 flour-SCD 및 water-SCD 상호작용이 있었다. Mixture(modified distance) design에 의해 결정된 다시마 SCD 빵의 밀가루, 물 및 SCD의 최적 배합비율은 각각 48.25, 30.89 및 3.86%이었다. 관능검사 결과 전해수로 처리한 SCD 빵은 시중제품보다 모든 면에서 품질이 낮았으나, 전해수 처리 SCD 빵은 대조구(전해수 미처리)보다 월등히 높은 점수를 받아 전해수로 처리된 SCD 빵의 맛, 조직감 및 향을 개선한다면 SCD의 산업화가 가능할거라 판단된다.

• Bulletin of the Korean Chemical Society
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• 제33권5호
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• pp.1523-1526
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• 2012

In this work, we prepared activated multi-walled carbon nanotubes/polyacrylonitrile (A-MWCNTs/C) composites by film casting and activation method. Electrochemical properties of the composites were investigated in terms of serving as MWCNTs-based electrode materials for electric double layer capacitors (EDLCs). As a result, the A-MWCNTs/C composites had much higher BET specific surface area, and pore volume, and lower volume ratio of micropores than those of pristine MWCNTs/PAN ones. Furthermore, some functional groups were added on the surface of the A-MWCNTs/C composites. The specific capacitance of the A-MWCNTs/C composites was more than 4.5 times that of the pristine ones at 0.1 V discharging voltage owing to the changes of the structure and surface characteristics of the MWCNTs by activation process.

• 동아시아식생활학회지
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• 제23권4호
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• 한국환경과학회지
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• 제17권5호
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• pp.493-500
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• 2008

This paper describes the adsorption/desorpton efficiency of a modified activated carbon by irradiated microwave to treat toluene. By employing microwave energy, the regeneration time was considerably shortened compared with conventional thermal heating regeneration. New adsorbent called ACB (Activated Carbon-Bentonite) was prepared from powder activated carbon with mixing bentonite as a binder. Specific surface area, average pore size and total pore volume of ACB were calculated from the nitrogen adsorption/desorption isotherm. The surface of ACB was characterized with scanning electron microscope(SEM). The results showed that the specific surface area, total pore volume, average pore size of ABC was not influenced by regenerating cycle with microwave irradiation. Toluene was adsorbed onto ACB which desorbed by MW irradiation. Absorption capacity of ACB was 0.117 $g_{toluene}/g_{ACB}$. Desorption efficiency of toluene increased as higher microwave output was applied.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 2001년도 추계학술대회 논문집
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• pp.257-260
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• 2001

The primary objective of Supply Chain Management (SCM) is to optimize the cash, material and information flow considering all components of Supply Chain (SC) . The plan, established for achieving such objective, is called Supply Chain Planning (SCP) . This SCP gives each SC component specific volume or operation task, should be done in specific due date, for optimizing SC. In detail, the degree of accomplishment for SCP, depends on the SCP achievement of each SC components, is very close to successful SCM. However, this achievement is affected by uncertainties about time and volume. In general, reliability concepts means the probability that a product or system will perform its specified function under prescribed conditions without failure for a specified period of time. Therefore, the concept of Supply Chain Reliability (SCR) and an analytic methodology to calculate the degree of achievement SCP using reliability concept are proposed in this paper. SCR means that the degree of achievement for SCP considering all SC components in due date. SCR can be used to measure the performance of whole supply chain and indicate the direction of SCP.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.73-76
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• 2007

In this study, methane gas adsorption ability of activated carbon (AC) with surface functional group effect, adsorbed methane amount was evaluated after nitric acid and ureatreatment of AC surface. Specific surface area and pore distribution of AC were studied though nitrogen adsorption isotherm at 77 K. Micro pore volume was calculated through H-K method. Adsorbed methane amount was evaluated through volume method at room temperature by using auto adsorption apparatus. Adsorbed methane amount of AC was found to increase with to specific surface area increase.Correlation proposed between the methane adsorption amount and surface nature indicates that the surface nature plays an important role on the adsorption amount at a given temperature.

• 조명전기설비학회논문지
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• 제27권7호
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• pp.82-88
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• 2013

IEC standards do not require to limit the earthing resistance of the concrete-embedded foundation earthing electrode which is installed to a specific value. However, in Korea the value of $5{\Omega}$ and below applies to the earthing resistance for a domestic customer whose receiving voltage is 22.9kV. This paper calculates the minimum area and volume of the concrete-embedded foundation earthing electrode in order to obtain a specific value of the earthing resistance when the electrode of the building's lightning protection system and that of its power system are interconnected. It also suggested the most appropriate method of installing the foundation earthing electrode, taking the electric characteristics of concrete into account.

• 한국미생물·생명공학회지
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• 제25권4호
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• pp.354-358
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• 1997

Some sulfur coompounds dissimilation characteristcs of Thermococcus sp. DT1331 were studied. DT1331 had ether-like lipid compounds in addition to esters in the cell membrane. The specific growth rates of DT1331 decreased with increasing head spaces of the cultures. However, when the ratio of head space volume to medium volume was 5.60, the strain showed no growth. DT1331 showed vigo- rous growth with 1% or more elemental sulfur addition. Cystine could substitute elemental sulfur and DT1331 showed moderate growth with 0.1% or more cystine concentration. The specific growth rate and maximum cell concentration of Thermococcus sp. DT1331 in the presence of elemental sulfur were 0.80 hr$^{-1}$ and 2.0 x 10$^{8}$ cells/ml, respectively, while they were 0.67 hr$^{-1}$ and 1.1 x 10$^{8}$ cells/ml, respectively in the presence of cystine.

• Food Science and Biotechnology
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• 제15권6호
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.