• Korean Journal of Environmental Agriculture
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• v.4 no.2
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• pp.108-113
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• 1985

Aerial application tests with a biological insecticide (Thuricide$^{(R)}$) and two low toxicity insecticides, Diflubenzuron (Dimilin$^{(R)}$) and Triflumuron (Alsystin$^{(R)}$) were carried out against the fall webworm (Hyphantria cunea Drury). For experimental application by helicopter, dilutions of 30x and 45x Thuricide, 180x and 240x Alsystin, and 180x Dimilin were utilized. The solutions were applied at a rate of 30 liters per hectare. The results are as follows: 1) All treatments, Dimilin 25% wp, Thuricide wp, and Alsystin 25% wp, were found to very effec tive against fall webworm larvae. Percentages of mortality averaged between 93.9% and 97%. 2) No significant differences in percentages of larval kill were found between dilutions of Thuricide (30x and 45x) or Alsystin (180x and 240x). 3) Assessment of parasite densities in the treated areas 35 days after treatment indicated that percentages of reduction for all five species found, including Brachymeria lasus(Walker) (=obscurata [Walker]), were lower than for areas treated with the conventional insecticide Diplox$^{(R)}$ (trichlorfon) 25% wp. In particular, the percentage of reduction in Thuricide-treated areas was only 21% as compared with the untreated (control) areas. 4) Aerial applications of Dimilin were very effective and economical for control of the fall webworm by comparison with [aerial] applications of Thuricide.

• Korean journal of applied entomology
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• v.23 no.4 s.61
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• pp.221-232
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• 1984

A series of experiments were carried out in the laboratory and fields to reevaluate the effects of Padan (cartap) to the brown planthopper (BPH). Nilapanata lugens. The $LD_{50}\;land\;LC_{50}$ values for the female and male BPH were determined by the topical application and seedling- dipping/root -soaking methods. The values were differed with the sex and test methods, and the BPH mortality was greatly increased with a rise in temperatures $(25-35^{\circ}C)$. In a viewpoint of honeydew excretion and offsprings produced, there was no any possibility in BPH resurgence at the sublethal exposures of Padan. The BPH mortality to Padan 4 G was greatly low in the pot tests compared with those to diazinon and carbofuran, but in the paddy fields the efficacy of Padan 4G was nearly reversed. A single application of Padan 4G at the rate of 4kg/10a dramatically suppressed the BPH populations in the paddy fields, and the control effect was much more accelerated in the drained paddy field than in the submerged paddy field.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.100-105
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• 1972

This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at $5^{\circ}C\;and\;25^{\circ}C$, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows: 1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage. 2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at $25^{\circ}C$. 3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about $2{\sim}3$ times longer than untreated.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Polymer(Korea)
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• v.29 no.6
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• pp.549-556
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• 2005

Effects of the dimensionless variables on the heat transport phenomena in the extrusion process of a single screw extruder have been studied numerically. Based on the understanding of the solids conveying related to the geometrical structure and characteristics of the screw, the heat balance equation for the solids conveying zone was established and normalized. The finite volume method and power-law scheme were applied to derive a discretized equation and the equation was solved using the alternating direction iterative method with relaxation. Effects of the dimensionless parameters, Biot and Peclet numbers, that define the heat transfer characteristics of the solids conveying zone have been investigated with respect to the temperature of the feeding zone and the length of the solids conveying zone. As the Biot number is increased, the heat loss by cooling dominates to decrease the temperature of the barrel but it has little effects on the temperature of the solids bed and the length of the solids conveying zone. On the other hand, if the Peclet number is increased, the convection term dominates to decrease the temperature of the solids bed and it results in an increase in the length of the solids conveying zone.

• Geotechnical Engineering
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• v.1 no.2
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• pp.17-26
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• 1985

This study was carried out for the purpose of comparing in reference to sand drain in the next three different cases. First, The case of drain material (sand pile) has some rigidity during embankment and consolidation. Second, In usual case of no rigidity as a paper drain without permeability during embankment and consolidation Third, Check up clay behavior when above the two cases carried out respectively. This FEM analysis is consisted with Biot's consolidation equation when it is used for Christian Boehmer's numerical technique. The main results are obtained from above the Analysis When sand drain has some rigidity, the lateral and vertical deformation of clay foundation is restrained considerable amount and .exhibited bearing capacity of load as a pile According to the foundation in drained condition and untrained condition, the results are much variable in this analysis method. Also, The behaviors of stress path and pore water pressure met our expectation during , consolidation. This analysis should be considered to put into use of sand drain and design in future.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.2
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• pp.203-212
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• 2010

Water spray cooling has been widely used in a variety of industrial applications. The present study concentrated on quantitative measurements of the heat flux and heat transfer coefficient by water spray as it impinges on the rough surface of a hot steel plate at $900^{\circ}C$. A novel experimental technique was developed for a hightemperature heat flux gauge with a test block, cartridge heaters, and thermocouples that was used to measure the surface heat flux information on the hot steel plate for local heat flux measurements. The roles of the surface roughness on heat transfer are presented in this paper for well-characterized four rough surfaces with average rms roughness heights of $40-80{\mu}M$. The results show that the local heat transfer for rough surfaces is higher than that for a smooth surface. Heat transfer can be significantly increased by the presence of surface roughness elements, which can disrupt the thin thermal boundary layer. In addition, the heat transfer enhancement mechanism on a rough surface can be investigated by a different boiling regime.

• Journal of the Korean Geotechnical Society
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• v.27 no.10
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• pp.93-104
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• 2011

In this paper, a numerical procedure of probabilistic steady seepage analysis that considers the spatial variability of soil permeability is presented. The procedure extends the deterministic analysis based on the finite element method to a probabilistic approach that accounts for the uncertainties and spatial variation of the soil permeability. Two-dimensional random fields are generated based on a Karhunen-Lo$\grave{e}$ve expansion in a fashion consistent with a specified marginal distribution function and an autocorrelation function. A Monte Carlo simulation is then used to determine the statistical response based on the random fields. A series of analyses were performed to verify the application potential of the proposed method and to study the effects of uncertainty due to the spatial heterogeneity on the seepage behavior of soil foundation beneath water retaining structure with a single sheet pile wall. The results showed that the probabilistic framework can be used to efficiently consider the various flow patterns caused by the spatial variability of the soil permeability in seepage assessment for a soil foundation beneath water retaining structures.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.43-51
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• 1990

Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.

• Korean journal of applied entomology
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• v.23 no.4 s.61
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• pp.233-236
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• 1984

Studies were conducted to investigate the effect of Carbofuran 3G on the density variation of rice pests and their natural enemies in case the insecticide was treated two times as compared with usual trials in paddy field. Even the two times application of Carbofuran 3G in the nursery boxes of machine transplanting and paddy water trials obtain same results to pests, small brown planthopper (Laodelphax striatllus), green rice leafhopper (Nephotettix cincticeps), brown planthorper (Nilaparvata lugens), white back planthopper (Sogotella furcifera), rice stem bore (Chilo suppressalis), rice stem maggot (Chlorops oryzae), rice thrips (cloethrips oryzae) as compared with usual trials. The density of natural enemies, spiders and egg parasite, Anagrus sp. of planthoppers in the two times application part of Carbofuran 3G increased 2.4 fold as compared with usual trials.