• Clean Technology
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• v.25 no.3
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• pp.256-262
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• 2019

Hydroxylammonium nitrate (HAN)-based liquid propellants are attracting attention as environmentally friendly propellants because they are not carcinogens and the combustion gases have little toxicity. The catalyst used to decompose the HAN-based liquid propellant in a thruster must have both low temperature activity and high heat resistance. The objective of this study is to prepare an Ru/alumina/metal foam catalyst by supporting alumina slurry on the surface of NiCrAl metal foam using a washing coating method and then to support a ruthenium precursor thereon. The decomposition activity of a HAN aqueous solution of the Ru/alumina/metal foam catalyst was evaluated. The effect of the number of repetitive coatings of alumina slurry on the physical properties of the alumina/metal foam was analyzed. As the number of alumina wash coatings increased, mesopores with a diameter of about 7 nm were well-developed, thereby increasing the surface area and pore volume. It was optimal to repeat the wash coating alumina on the metal foam 12 times to maximize the surface area and pore volume of the alumina/metal foam. Mesopores were also well developed on the surface of the Ru/alumina/metal foam catalyst. It was found that the metal form itself without the active metal and alumina can promote the decomposition reaction of the HAN aqueous solution. In the case of the Ru/alumina/metal foam-550 catalyst, the decomposition onset temperature was significantly lowered compared with that of the thermal decomposition reaction, and ${\Delta}P$ could be greatly increased in the decomposition of the HAN aqueous solution. However, when the catalyst was calcined at $1,200^{\circ}C$, the catalytic activity was lowered inevitably because the surface area and pore volume of the catalyst were drastically reduced and Ru was sintered. Further research is needed to improve the heat resistance of Ru/alumina/metal foam catalysts.

• Sleep Medicine and Psychophysiology
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• v.25 no.2
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• pp.51-57
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• 2018

Objectives: Previous studies have shown that periodic limb movements in sleep (PLMS) could be one of risk factors for cardiovascular morbidity. The purpose of this study was to investigate the association between PLMS and blood pressure changes during sleep. Methods: We analyzed data from 358 adults (176 men and 182 women) aged 18 years and older who were free from sleep apnea syndrome (Respiratory Disturbance Index < 5) and sleep disorders such as REM sleep behavior disorder or narcolepsy. Demographic characteristics, polysomnography records, and clinical variable data including blood pressure, body mass index, alcohol, smoking, and current medications were collected. In addition, self-report questionnaires including the Beck Depression Index, Epworth Sleepiness Scale and Pittsburgh Sleep Quality Index were completed. Blood pressure change from bedtime to awakening was compared between the two periodic limb movement index (PLMI) groups [low PLMI ($PLMI{\leq}15$) and high PLMI (PLMI > 15)]. Blood pressure change patterns were compared using repeated measures analysis of variance. Results: Systolic blood pressure in the high PLMI group was lower than that in the low PLMI group (p = 0.036). These results were also significant when adjusted for gender and age, but were not statistically significant when adjusted for BMI, alcohol, smoking, anti-hypertension medication use and sleep efficiency (p = 0.098). Systolic blood pressure dropped by 9.7 mm Hg in the low PLMI group, and systolic blood pressure in the high PLMI group dropped by 2.9 mm Hg. There was a significant difference in delta systolic blood pressure after sleep between the two groups in women when adjusted for age, BMI, alcohol, smoking, antihypertensive medication use and sleep efficiency (p = 0.023). Conclusion: PLMS was significantly associated with a decreasing pattern in nocturnal BP during sleep, and this association remained significant in women when adjusted for age, BMI, alcohol, smoking, antihypertension medication use and sleep efficiency related to blood pressure. We suggest that PLMS may be associated with cardiovascular morbidity.

• Journal of Soil and Groundwater Environment
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• v.14 no.2
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• pp.1-9
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• 2009

This study was objected to identify the effect on water quality and contamination by non-agricultural facilities in 'A' reservoir watershed located in OO city, Kyounggi-do, Korea. Ground- and stream water samples showed (Na+K)-Cl, Ca(Cl, SO$_4$) and Ca-Cl type in an illegally discharging area of sewage and a densely industrial area indicating water contamination. Stream water of an illegally discharging area of sewage had high COD, T-N and T-P. In this area, direct incoming of sewage into stream water was induced ground water system by well pumping, and it made a progress of ground water contaminations with those components. Groundwater of a densely industrial area showed high concentrations of T-N, NO$_3$N. From a nitrogen isotope analysis, stream water of an illegally discharging area of sewage has ${\delta}^{15}N-NO_3$values of 0.7%0 was strongly affected by nitrogen originated from agrochemicals, and a densely industrial area of 19.7%0 from septic system. Ground- and stream water of a livestock fanning area were contaminated with NH$_3$-N and Mn, which was affected by intensive livestock facilities. SAR-conductivity plot indicates the water does not pose either alkalinity or salinity hazard for irrigation. COD, T-N, T-P, NO$3$-N, NH$_3$N and Mn concentrations from contaminated areas were diminished by mixing with 'A' reservoir water. There were no water contaminations in silver towns, vacationlands around reservoir and golf links. Consequently, it should be made a plan of systematic managements for past and- present possible contaminants and sewage systems in preventing water contamination by non-agricultural facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.742-750
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• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• The Journal of Korean Academy of Prosthodontics
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• v.50 no.4
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• pp.299-304
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• 2012

Purpose: The aim of this study is to investigate the effect of different experience level and different light source on shade selection ability comparing prosthodontist group and dental student group under 4,000 K and 5,500 K light. Materials and methods: After color difference of Vitapan 3D-master shade guides was measured, 3 sets of 5 shade tabs were selected with similar value but have different chroma (set a, b, c). Also 3 sets of 5 shade tabs were selected with similar chroma but have different values (set d, e, f). Under 4,000 K and 5,500 K light sources, ten prosthodontists and ten dental students were allowed to match in one set of 5 tabs the same shade tab with the tab which was originally selected in the other set of 5 tabs. Color differences of original tab and matched tab were measured by spectrophotometer and the shade selection ability was evaluated with those data. Evaluation of color difference value was performed in regard to different light conditions and different level of experience, followed by t-test with 95% confidence interval. Results: Color difference values under 4,000 K and 5,500 K light source were $1.62{\pm}2.0$, and $1.33{\pm}1.7$ respectively. In addition, color difference values of prosthodontist group and dental student group were $1.34{\pm}1.7$, and $1.61{\pm}2.0$ respectively. Difference of shade selection ability was not found under either different light sources (P=.398), or different experience level (P=.221). Conclusion: Level of experience did not affect on the shade selection ability when prosthodontists and dental students matched the shades with the same shade tab under the same light source.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.7
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• pp.3177-3183
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• 2013

This paper deals with the robust design of the non-asbestos FCM(Fiber-elastomer Coated Metal) gasket. In order to this, the measurement of the shear stress based on the design of experimet using the orthogonal table was carried out and the control factors for shear stress using the larger-the-better SN ratios with the Taguchi method were evaluated. In addition, the analysis of variance for SN ratios was conducted. The temperature, pressure, duration time and humidity were selected as the control factors. The orthogonal table $L_9(3^4)$ was made of 3 levels for each factor and the measurement of shear stress was acomplished on the base of the table. Delta statistics of time is the highest value 0.93 and therefore the time affect the largest effect on the shear stress of gasket. Also from the analysis, the shear stress shows maximun at the duration time 80 sec, temperature $200^{\circ}C$, pressure 90 $kgf/cm^2$, humidity 60 %RH. P values of duration time and temperature as a results of the analysis of variance are 0.037 and 0.098. Therefore the analysis has significant each with 95% and 90% confidence level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Korean Journal of Plant Resources
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• v.22 no.4
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• pp.337-342
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• 2009

Present studies were conducted to evaluate the effects of medium strength(MS and Hyponex), carbon sources and their concentrations, agar concentrations, and inoculation amounts on prothallus propagation of Pterdium aquilinum var. latiusculum(Desv.) Underw. ex Hell in vitro. The optimum MS medium strength for prothallus propagation was 2MS concentration. Phosphate source was most effective for prothallus growth of P. aquilinum var. latisculum. The addition of 1% sucrose or glucose to MS medium promoted prothallus multiplication. Growth of prothallus was not affected by agar concentration. Propagation of homogenized prothallus was vigorous even in liquid medium. Chopped gametophytes(100 and 200 mg) were inoculated on 250 ml ${\Delta}$flask with 100 mL of 2MS concentration medium and suspension culture was done at 100 rpm for 22 days. After 20 days, prothallus multiplication slowed down, so 100 mg of chopped prothalli is recommended for initial inoculation, since initial amount of inoculum did not affect subsequent prothallus multiplication. Consequently after 20 days of suspension culture, prothallus should be subcultured or transplanted outside of growing vessels.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.196-205
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• 1999

Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at $15{\pm}1.5\;kGy$ to investigate their qualities from the physicochemical, microbiological and enzymatic points of view during fermentaion at $25^{\circ}C$ for 90 days. The amino type nitrogen contents were $0.6{\sim}0.7%$ after 30 days of fermentation. Irradiation completly stopped gas production which is one of biggest problem of kochujang distribution. Enzyme activities were some different according to koji and irradiation treatment. Amino type nitrogen content as one the most important quality indice was higher in kochujang fermented by isolated bacteria (Park 2) than non inoculated traditional kochujang. But sensory quality was not significantly different.