• Korean Journal of Ecology and Environment
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• v.41 no.spc
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• pp.93-98
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• 2008

We investigated the effect on the removal of BOD, SS, TN and TP and algal growth inhibition of Vegetated Artificial Floating Island (VAFI), by examining microorganism activity and nutrient uptake in the batch test of various conditions: (1) Blank (Control group), (2) VAFI of $0.25m^2$, (3) AFI of $0.25m^2$ which has no vegetation, (4) buoyant plate of $0.25m^2$, (5) buoyant plate of $0.25m^2$ with linear media. The proportion of BOD removal in the VAFI, AFI, buoyant plate and buoyant plate with media were 82.7, 80.8, 45.2% and 59.6% respectively. TN removal in the VAFI, AFI and buoyant plate with media were 51.2, 31.7% and 25.1% respectively. TP removal in the VAFI, AFI, buoyant plate and buoyant plate with media were 23.3, 16.7, 10.0% and 13.3% respectively. Chlorophyll-${\alpha}$ removal in the VAFI was 97.9%. The factors of chlorophyll-${\alpha}$ removal in the VAFI accounted for the shading effect of 35.1%, microorganisms activity of 61%, and plant root of 1.8%.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.5
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• pp.129-136
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• 2012

Temperature of fresh concrete can be effectively used to predict the strength of concrete being cured and make an informed decision for stripping the molds. A hygrothermograph and thermo-couple sensors that require an extensive wiring have been applied to measure a temperature of concrete at the early stage of the curing process on site. However, these methods have limits to provide the temperature data in real time due to harsh working environment including frequent cutting of wires. Therefore, this study is aiming at developing a device based on wireless sensor network to measure the temperature of concrete being cured in formwork. The result showed that the wireless sensor with probe type thermistor which is developed had the same temperature data compared to the existed wire type thermistor, and we confirmed the temperature history of concrete in real time for 28 days throughout the gateway by wireless network that collects the temperature data measured from specimens in laboratory. Also, the network device for transmission can be easily separated from the probe sensor part and reused consistently. If the wireless sensor network device developed uses in the field, the temperature management of concrete will be systematically conducted from at the early stage of the curing, and especially be effective for cold weather concrete construction. In addition, it will contribute to the establishment of advanced quality control system for concrete and productivity of supervisors on site will be increased in the future.

• Journal of the Korea institute for structural maintenance and inspection
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• v.15 no.4
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• pp.87-98
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• 2011

Clay bricks with lime mortar are recently popular since they are eco- and environment-friendly construction material being capable of air flow and moisture movement. However, there is little study on those of clay brick an lime mortar while relatively many researches on the structural characteristics of concrete bricks with cement mortar are available in Korea. Furthermore, the current Korean Building Code of masonry structures was established on the base of the Foreign Codes which does not reflect Korean masonry construction circumstance, such as material characteristics and section properties. To overcome these problems, experiments of masonry structures constructed using clay bricks with lime mortar were carried out to evaluate their structural characteristics such as, prism compressive strength, adhesive strength and diagonal tensile(shear) strength. Also this research compares the mechanical characteristics between clay bricks with lime mortar and concrete bricks with cement mortar to provide information that will be used for revisions of the domestic standards for masonry structures. As masonry structures constructed with clay bricks and lime mortar show different aspects over the ones constructed with concrete bricks and cement mortar, we suggest estimation equation of prism compressive strength and diagonal tensile strength on masonry structures constructed with clay bricks and lime mortar.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.3
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• pp.177-184
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• 2005

This study was conducted to study the effect of fiber sources on ruminal pH and buffering capacity and whole digestive tract digestibility with five ruminally fistulated sheep. Evaluated fiber sources were alfalfa hay cube (AHC), corn cob (CC), com silage (CS), cotton seed hull (CSH), peanut hull (PHL), rice straw (RS), and sugarcane bagasse (SCB). Sheep were fed consecutively a diet containing each tested fiber source $(45\%)$ with a corn-based concentrate diets $(55\%)$ during each experimental period. Ruminal pH showed no difference among fiber sources except the significantly lower pH at 8h (p<0.05) with RS (pH; 5.78) than those in other sources. Buffering capacity showed significant differences at 0h (p<0.05) and 2h (p<0.05) after feeding in CS compared to those from SCB and CC, while there was higher in PHL (p<0.01) at 12h post feeding except AHC than CC, CS, SCB, and RS. Dry matter digestibility was significantly higher in CS (p<0.001) than in other sources. Neutral detergent fiber digestibility was higher in CC, CS, CSH, and RS than other fiber sources (p<0.001). These results suggest that ruminal pH and buffering capacity and whole digestive track digestibility were significantly affected by fiber sources in ruminant diet, and, therefore, should be took those effects into account for TMR formulation.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.164-172
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter's color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1 %.

• Journal of Life Science
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• v.20 no.6
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• pp.861-869
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• 2010

Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of $L^*$, $a^*$, $b^*$, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.486-491
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• 1987

The performance and applicability to food concentration of heat pump were investigated. During heating the water of spa from $43^{\circ}C$ to $51^{\circ}C$, COP's of heat pump (R-12, 150 HP) were 4.03 at heating part and 3.5 at cooling part. And, the efficiency of compressor (${\alpha}$) was 0.477 While the city water was heated to $39^{\circ}C$ by heat pump (R-22, 10 HP), its COP's were 3.0 at heating part and 1.87 at cooling part. During concentrations sucrose solution by centrifugal evaporator (ALFA-LAVAL CO, CTIB) with heat pump, heat capacity for condensating water vapor was required greater 15% than the latent heat for concentrating and then the overall heat transfer coefficient was $1196\;Kcal/m^{2}.\;h.\;^{\circ}C$. When low temperature concentration ($30-35^{\circ}C$, 28-40 Torr) of garlic extract was carried out by the water of $60^{\circ}C$ and $15^{\circ}C$ adjusted by heat pump, the ratio of heat capacity for concentrating vs. that for condensating of water vapor was 0.961.

• Journal of Korean Society for Geospatial Information Science
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• v.23 no.2
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• pp.27-38
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• 2015

In this study, the 3D position coordinates were calculated for the targets using DLT and self-calibration bundle adjustment with additional parameters in close-range photogrammetry. And then, the accuracy of the results were analysed. For this purpose, the results of camera calibration and orientation parameters were calculated for each images by performing reference surveying using total station though the composition of experimental conditions attached numerous targets. To analyze the accuracy, 3D position coordinates were calculated for targets that has been identically selected and compared with the reference coordinates obtained from a total station. For the image coordinate measurement of the stereo images, we performed the ellipse fitting procedure for measuring the center point of the circular target. And then, the results were utilized for the image coordinate for targets. As a results from experiments, position coordinates calculated by the stereo images-based photogrammetry have resulted out the deviation of less than an average 4mm within the maximum error range of less than about 1cm. From this result, it is expected that the stereo images-based photogrammetry would be used to field of various close-range photogrammetry required for precise accuracy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Korean Chemical Engineering Research
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• v.48 no.6
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• pp.747-751
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• 2010

The objective of this research were to produce amino acids from freezing-dried brown seaweed(Undaria pinnatifida) powder by sub- and supercritical water hydrolysis and to characterize the products. The hydrolysis was carried out in a batch type reactor consisting of 4.6 cm inside diameter and $200cm^3$ vessel and stir made of Hastelloy 276. A stir inside the reactor was continuously moving at 100 rpm. Brown seaweed powder and 100 mL of 1% acetic acid in distilled water were charged into the reactor at a ratio of 1:100(w/v). The applied conditions were $180{\sim}374^{\circ}C$, respectively for 1 hour. The total amino acid content was found to be significantly higher in brown seaweed hydrolyzed by low temperature comparing to high temperature. The amounts of low molecular weight amino acids(glycine, alanine, serine etc) were higher than that of high molecular weight amino acids. The maximum yields of amino acids were produced at low temperature($220^{\circ}C$) with acid catalyst.