• Journal of Korean Society of Environmental Engineers
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• v.30 no.5
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• pp.560-566
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• 2008

In this paper, the solidification behaviour and compressive strength of fly ash, cement, and waste stone powder were studied each separately and with addition of each in different proportions. And also, we assessed stabilizing ability of waste stone powder in cement which was added in fly ash. The particle size of waste stone powder was found smaller than the fly ash and cement particle sizes. Moreover, when mixing all(fly ash, cement, and waste stone powder) showed distinctive crystal structure, and improved stiffness. In case of mixing fly ash, cement and waste stone powder in different proportions, the compressive strength was exceeded to the predicted compressive strength of 10 kgf/cm$^2$. The XRD analysis showed high contents of CaO in fly ash and SiO$_2$ in case of waste stone powder sample. Heavy metal emission experiment showed the 3mg/L of Pb after 14 days of mixing 150 kg/m$^3$ of cement with the 80$\sim$100 kg/m$^3$ of waste stone powder, which is fulfilling the National Waste Management Policy.

• Journal of Broadcast Engineering
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• v.19 no.6
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• pp.819-825
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• 2014

In this paper, monaural ambient component extraction algorithm based on nonnegative matrix factorization (NMF) is described. The ambience component extraction algorithm in this paper is developed for audio upmixing system; Recent researches have shown that they can enhance listener envelopment if the extracted ambient signal is applied into the multichannel audio upmixing system. However, the conventional method stores all of the audio signal and processes all at once, so it cannot be applied to streaming system and digital signal processor (DSP) system. In this paper, the ambient component extraction algorithm based on on-line nonnegative matrix factorization is developed and evaluated to solve the problem. As a result of analysis of the processed signal with spectral flatness measures in the experiment, it was shown that the developed system can extract the ambient signal similarly with the conventional batch process system.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.365-371
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• 1999

Microwave-assisted extraction (MAE) is known as a more environmental-friendly process with economic advantages in terms of less time, less solvent, less energy and less waste than the current reflux method that is time-consuming. MAE was applied to extract three pesticides (quintozene, tolclofos-methyl and procymidone) from ginseng in a pesticide residue analysis and eliminate pesticide contaminants from ginseng prior to production of the ginseng extracts. The optimal conditions for pesticide extraction from ginseng were 50% in power (150 watts), 2 minutes, 20 mL hexane and 2.0 g sample. The results of optimal conditions were compared with those of Soxhlet method (7 hours, 150 mL hexane). The recoveries between two methods were almost same while time and amount of solvent used in MAE were significantly decreased in comparing with those in the Soxhlet methods. When the 45% ethyl alcohol as a extraction solvent was applied to eliminate pesticides from ginseng prior to the production of the ginseng extracts, it was found that 100% quintozene, 69％ tolclofos-methyl and 83% procymidone were eliminated from ginseng. The data showed that MAE may be used to eliminate pesticide contaminants in ginseng prior to making the ginseng extracts.

• Journal of Astronomy and Space Sciences
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• v.26 no.4
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• pp.511-520
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• 2009

In this study, the Ocean Tide Loading (OTL) constituents were detected by the Precise Point Positioning (PPP) technique using GPS. Then, the GPS estimates of OTL constituents were compared with the predictions of the ocean tide models. We picked three permanent GPS stations as test sites and they are ICNW, SEOS, and CJUN. To detect the OTL constituents using GPS, we created vertical coordinate time series at 10-minute intervals using the PPP approach implemented in the GIPSY software. Through the tidal harmonic analysis of this height time series, the four major constituents ($M_2$, $S_2$, $K_1$, $O_1$) were determined. The amplitude obtained from the GPS height time series of the OTL constituents showed best match with the model predictions at CJUN, while the phase showed closest match at ICNW. The amplitude accuracy of the $M_2$, which is the dominant factor out of the 11 major constituents, was 24.8% on average.

• Korean Chemical Engineering Research
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• v.44 no.5
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• pp.460-467
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• 2006

Adsorption experiments for $H_2$, $CO_2$, CO, and their binary mixtures on zeolite 5A were performed by static volumetric method. Experimental data were obtained at temperatures of 293.15, 303.15 and 313.15 K and at pressures to 25 atm. The parameters obtained from single component adsorption isotherm. Multicomponent adsorption equilibria could be predicted and compared with experimental data. Langmuir isotherm, Langmuir-Freundlich isotherm and Dual-Site Langmuir isotherm be used to predict the experimental results for binary adsorption equilibria of $CO_2/CO$ and $H_2/CO_2$ on zeolite 5A. Dual-Site Langmuir isotherm showed the best agreement with the experimental results.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.725-729
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• 1999

In order to utilize large size anchor effectively, fermented and powdered anchovy seasoning for extractives was manufactured, Fermented anchovy saesoning was fabricated by adding $10\%$ koji of Aspergillus oryzae and mixing with $5\%$ Laminalia. The optimum fermentation temperature, humidity and time for manufacture of anchovy saesoning were $40^{\circ}C$, RH $80\%$ and 48 hrs, respectively. The amount of total free amino acids in anchovy seasoning with $5\%$ Lansinaria was 6,486.9 mg/100 g, while that of commercial product was 444.4 mg/100 g. The principal taste compounds in anchovy seasoning material were IMP and amino acids such as leucine, glutamic acid, histidine, alanine and valine. Extractive nitrogen and organoleptic quality of the extractives in anchovy seasoning packed in tea bag with air permeability, 100 $m^3/m^2/min$, were better than those of commercial product.

• Korean Journal of Microbiology
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• v.37 no.2
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• pp.158-163
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• 2001

The effect of phosphate on the production of avermectin B1a was studied. Response surface methodology was applied to optimize the concentration of organic nitrogen sources. The portion of B1b in total avermectins was decreased from 5.8% to 3.0% by the addition of 1.5 g/ι inorganic phosphate to the production medium. Among organic nitrogen sources, soybean meal was the most effective on avermectin biosynthesis. Results showed that B1a productivity was increased by 44.8% in a laboratory scale fermenter cultivation of Streptomyces avermitilis YA99-40 through fed-batch process. A maximal B1a productivity was obtained by repeated 30 and 20 g/ι of glucose feeding at 136 and 206 hour, respectively. The B1a productivity was increased by 86.3% and the proportion of B1a in the total avermectins was improved from 38% to 45% with respect to the control process. These results would be very useful for enhancing productivity of B1a in an up-scaled processes.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.66-71
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• 2004

This study was carried out to elucidate the molecular weight and the heating properties of Korean white ginseng protein by CM-cellulose column chromatography and electrophoresis. Thermostable protein contents were 0.17% in xylem-pith and 0.15% in cortex-epidermis of tap root by 90min of heating. The contents of thermostable protein were decrease after 90min of heating. By Electrophoresis, seven bands of 66, 45, 29, 24, 22, 20, 12kD were observed up to 30min of heating, but the band of 22kD was disappeared after 60min. of heating. The cationic protein content of thermostable protein fraction (28.24%) was higher than the anion protein content(0.80%). The molecular weight of thermostable protein fractions were 66kD, 55kD, 36kD and those of thermolabile protein fractions were 29kD, 24kD, 22kD, 20kD.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.14-19
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• 2017

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.