• Journal of Korean Society of Water and Wastewater
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• v.17 no.4
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• pp.559-566
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• 2003

From this research, the performances of a sludge reduction in the sewage sludge aerobic digestion was experimented by using a sludge pretreatment and membrane bioreactor. The submerged plate membrane was used as the solid-liquid separation membrane. After drawing small amounts of sludge in a bioreactor and then doing the alkaline treatment and ozone treatment, the sludge was sent to back to the reactor. The HRT in the reactor was set as 5 days and the operation in the reactor was carried out at the DO of 1mg/L on average. After 100 days of operation in the reactor, it was shown that the reduction efficiency of total solids was more than 83%. Most of volatile solids were removed through mineralization, and the considerable portion of the non-volatile solids was dissolved and then flowed out with the effluent. Only about 16.3% of total solids in the sludge was accmulated in the reactor even without the loss of volatile fraction. Also, by deriving nitrification and denitrification in one reactor simultaneously, more than 90% of nitrogen removal effect was realized and the experiment was run smoothly without fouling of membrane, even in the high concentration of MLSS. Based on this experiment, sludge can be reduced considerably at a low HRT by these two newly suggested approach.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.6
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• pp.875-883
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• 2006

The carbon and nitrogen removal process using PVA-gel (Polyvinyl Alcohol) immobilized microorganisms was studied. The process has been operated under diverse process conditions for 12 months. The process consists of denitrification with internal recycle of 300%, nitrification, aerobic digestion reactors and settling tank. Nitrificatoin and nitrogen removal efficiency according to gel packing ratio and temperature were studied. Yield for Heterotrophs ($Y_H$), decay coefficient for Heterotrophs($b_H$) in aerobic digestion reactor were determined to seize sludge reduction mechanism and compared with typical data of activated sludge process. Then SRT in aerobic digestion reactor was determined on an experimental basis and sludge reduction efficiency was calculated. The process was implemented successfully with sludge reduction efficiency of 92.0~98.5% on a basis of biomass.

• Proceedings of the Korea Information Processing Society Conference
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• 2018.05a
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• pp.306-308
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• 2018

본 연구에서는 체중 감량을 위해 무분별한 다이어트 식품의 남용을 막고, 다이어트 보조 식품에 대한 정보를 제공하기 위해서 감성 분석을 활용하여 다이어트 보조 식품에 대한 온라인 후기를 분석하였다. 먼저, 다이어트 보조 식품을 그 특성에 따라 네 가지 종류로 분류하고 각 카테고리 별로 긍정 및 부정 점수를 계산하였다. 이를 위해 체중 감량에 대한 감성 사전을 다이어트 식품에 대한 후기를 텍스트 마이닝하여 구축하였다. 특히 부작용이 있는 식품에 대한 부정 점수에 가중치를 두기 위해서 WHO-ART 에서 정의한 부작용 용어에는 가중치를 두어 처리하였다. 분석 결과 단백질 보충 식품군이 긍정 점수가 가장 높게 나타났고, 이는 다이어트를 위한 목적 이외에도 운동을 전문적으로 하는 사람들에게 오랜기간 사용되어 왔기 때문인 것으로 해석된다. 또한 식욕 억제제 식품군이 긍정점수는 가장 낮고 부정 점수는 가장 높게 나타났는데, 이는 식욕억제제의 주성분인 펜타민에 의한 가능성이 클 것이라고 예측된다.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.377-377
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• 2018

2016년 6월 국토교통부에서는 강수량의 부족으로 인한 다목적댐 용수공급 중단 피해를 최소화하기 위해 "댐 용수부족 대비 용수공급 조정기준"을 시행하였다. 다목적댐에서 가뭄에 사전 대응하기 위해 기준저수량을 설정하고 이 기준저수량에 따라 4단계의 가뭄단계로 구분된다. 댐 저수량이 가뭄 단계별 기준저수량 이하로 저하될 경우, 가뭄단계 발령 및 용수제한공급이 시행되는데 하천유지용수, 농업용수, 생 공용수 순으로 감량이 이루어진다. 하지만 급격한 용수제한공급으로 인한 피해가 우려된다. 따라서 본 연구에서는 가뭄시 효율적인 용수공급을 위해 낙동강유역의 합천댐 유역을 대상으로 저수량이 부족한 댐 준공당시와 과거 대표적인 가뭄기간(1994-1997년, 2009-2010년)에 대하여 정상환원, 관심, 주의, 경계 그리고 심각 총 5단계의 용수제한공급 단계를 10계로 세분화하고 6가지의 용수공급 시나리오를 설정하여 그 효과를 분석하였다. 시나리오에 따라 최악의 경우 생 공용수 50%를 감량함으로서 기존 기준보다 신속하게 저수량을 정상단계로 회복시켜주는 효과를 보였다.

• Journal of Korean Medicine for Obesity Research
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• v.2 no.1
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• pp.1-12
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• 2002

Eating disorders are psychiatric disorders characterized by abnormal eating patterns and cognitive distortions related to food, weight and shape, which is in turn result in adverse effects on nutrition status, medical complications, and impaired health status and function. The American Psychiatric Association's DSMIVTR offers two diagnoses to describe disordered eating anorexia nervosa and bulimia nervosa. A third category, eating disorder not otherwise specified(EONOS) include binge eating disorder. The prevalence of eating disorder has greatly increased among adolescence and young adults since 1990's when rapid import of western culture took place. It is likely that patients who ask for weight loss are at high risk of having eating disorder. Severe dietary restriction for weight loss may cause eating disorder. Therefore it is recomendable for doctors to have appropriate understanding and guidelines of eating disorder to help their patients.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.97-106
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• 2004

The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P < 0.05) between the fasting treatment and chi1ling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 1.8 ${\mu}m$, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P < 0.05) until 3 d at I "C. The treatment also resulted in a higher Hunter L* and a*(P < 0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P < 0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.

• Journal of Nutrition and Health
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• v.44 no.3
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• pp.243-254
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• 2011

The purpose of this study was to investigate the general characteristics, body shape, and perceptions of weight control in individuals consuming functional health foods and weight-control foods. The survey was conducted between April 15 and June 17, 2010 among 199 (57 males and 142 females; age range, 25-45 years) in Seoul and Gyeonggi-do, who experienced eating functional health foods or weight control foods during the past year (June 2009 to June 2010). The subjects were divided into a weight-control food group (89 adults) and a functional health food group (110 adults). The subjects were comprised of a high proportion of aged (average age, $34.2{\pm}5.9$ years), graduates (71.9%), and married (65.8%) individuals. In the weight control food group, gender, age, and educational background were similar and the ratios of service/technical employees, college students, and normal-weight individuals [body mass index (BMI), < 23] were high. BMI was significantly different by gender (p < 0.001), age (p < 0.01), marital status (p < 0.001), and job type (p < 0.001). Self-perceived health status showed a higher response for "in good health" in the 35-44 year old group than that in the 25-34 year old group (p < 0.05). Male group satisfaction for body shape was significantly higher than that in the female group. The main reason for going on a diet was significantly different by gender (p < 0.05) and BMI (p < 0.01). The main motives for dieting were "because I am not at an ideal weight" and "because of the social atmosphere and the attention of others " in men, but "can't wear the clothes I want" in women (p < 0.01). The most preferable product type related to the two groups was significantly different by job (p < 0.001) and BMI (p < 0.05). However, no significant differences were observed for questions about body shape perception and weight control. Consumers who had different general characteristics and used diet products perceived body shape and weight control differently. Additionally, no meaningful differences were observed when the results were categorized by product type, except job and BMI, but the distribution of consumer characteristics showed different tendencies. These results can be utilized as basic data for developing new diet products to help people control their weight more scientifically and appropriately in the future.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.185-191
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• 1998

This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95$\pm$0.39kg) was significant lower than real weight(50.32$\pm$0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.

• Journal of the Korea Organic Resources Recycling Association
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• v.30 no.4
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• pp.5-13
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• 2022

The current environmental problem is that environmental pollution is accelerating due to the generation of large amounts of waste and indiscriminate consumption of energy. Fossil fuels, a representative energy production fuel, are burned in the process of producing energy, generating a large amount of greenhouse gases and eventually causing climate change. In addition, the amount of waste generated worldwide is continuously increasing, and environmental pollution is occurring in the process of waste treatment. One of the methods for simultaneously solving these problems is the energy recovery from and reduction of organic wastes. Sewage sludge generated in sewage treatment plants has been treated in various ways since ocean disposal was completely prohibited, but the amount generated has been continuously increasing. Since the sewage sludge contains a large amount of organic materials, it is desirable to recover energy from the sewage sludge and reduce the final discharged waste through anaerobic digestion. However, most of the excess sludge is a mass of microorganisms used in sewage treatment, and in order for the excess sludge to be anaerobically digested, the cell walls of the microorganisms must be destroyed first, but it takes a lot of time to destroy the cell walls, so high rates of biogas production and waste reduction cannot be achieved only by anaerobic digestion. Therefore, the pre-treatment process of solubilizing excess sludge is required, and the thermal solubilization process is verified to be the most efficient among various solubilization methods, and high rates of biogas production and waste reduction can be achieved by anaerobic digestion after destroying cell walls the thermal solubilization process. In this study, when pretreating TS 10% thickened excess sludge through a thermal solubilization system, a study was conducted on solubilization characteristics according to retention time and operating temperature variables. The experimental variables for the retention time of the thermal solubilization system were 30 minutes, 60 minutes, 90 minutes, and 120 minutes, respectively, while the operating temperature was fixed at 160℃. The soulbilization rates calculated through TCOD and SCOD derived from the experimental results increased in the order of 12.11%, 20.52%, 28.62%, and 31.40%, respectively. And the variables according to operating temperature were 120℃, 140℃, 160℃, 180℃, and 200℃, respectively, while the operating retention time was fixed at 60 minutes. And the solubilization rates increased in the order of 7.14%, 14.52%, 20.52%, 40.72%, and 57.85%, respectively. In addition, TS, VS, T-N, T-P, NH₄⁺-N, and VFAs were analyzed to evaluate thermal solubilization characteristics of thickened excess sludge. As a result, in order to obtain 30% or more solubilization rate through thermal solubilization of TS 10% thickened excess sludge, 120 minutes of retention time is required when the operating temperature is fixed to 160℃, and 170℃ or more of operating temperature is needed when the operating time is fixed to 60 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1486-1490
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• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.