• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.238-245
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• 2000

This study was investigated to compare the changes of flavors in sesame oil with roasting temperature $(110^{\circ}C{\sim}230^{\circ}C)$. In the results of analyzing the volatile flavor compounds of sesame oil with GC and GC/MS, 26 pyrazines, 11 pyridines, 9 thiazoles, 6 furans, 8 pyrroles, 5 phenols, 8 aldehydes, 8 hydrocarbons, 7 alcohols, 2 indoles, 3 ketones, 10 acids, 4 nitriles, 7 esters, and 5 others were isolated, identified, and quantified. The total amount of flavor compounds was increased with roasting temperature. Detected flavors could be devided into top(peak No. $1{\sim}91$), middle$(92{\sim}197)$ and last note$(198{\sim}224)$ by rentention time. The top notes(initial content 19.87 ppm) which contain pyrazines and provide representative roasted flavors were increased significantly with roasting temperature. Initial content of middle note(17.72 ppm) was increased to 36.71 ppm at $170^{\circ}C$, to 95.61 ppm at $220^{\circ}C$, and to 138.62 ppm at $230^{\circ}C$. Last note was almost unchanged up to $170^{\circ}C$ and increased at $190^{\circ}C$, whereas it indicated a tendency to decrease at $230^{\circ}C$. Pyrazines such as methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine which indicate the major components among volatile flavors were increased slightly up to $150^{\circ}C$ and revealed the higher increase than any other components above $170^{\circ}C$. This tendency was also similar to pyridines, thiazoles, and furans. Most of these compounds are assumed to be developed by thermochemical reactions of sesame components by roasting above $170^{\circ}C$. It seemed that a lot of increase in phenols above $210^{\circ}C$ resulted from the production of guaiacol. Acids were almost unchanged up to $190^{\circ}C$, increased at $210^{\circ}C$, and then decreased above $220^{\circ}C$. It seemed to be resulted from pyrolysis of free fatty acids formed from thermal oxidation of oil.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.24 no.2
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• pp.351-373
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• 2019

The cold eddies around the Ulleung Basin in the East Sea were identified from satellite altimeter sea level data using the Winding-Angle method from 1993 to 2015. Among the cold eddies, the Dokdo Cold Eddies (DCEs), which were formed at the first meandering trough of the East Korea Warm Current (EKWC) and were pinched off to the southwest from the eastward flow, were classified and their migration patterns were analyzed. The vertical structures of water temperature, salinity, and flow velocity near the DCE center were also examined using numerical simulation and observation data provided by the Hybrid Coordinate Ocean Model and the National Institute of Fisheries Science, respectively. A total of 112 DCEs were generated for 23 years. Of these, 39 DCEs migrated westward and arrived off the east coast of Korea. The average travel distance was 250.9 km, the average lifespan was 93 days, and the average travel speed was 3.5 cm/s. The other 73 DCEs had moved to the east or had hovered around the generated location until they disappeared. At 50-100 m depth under the DCE, water temperature and salinity (T < $5^{\circ}C$, S < 34.1) were lower than those of ambient water and isotherms made a dome shape. Current faster than 10 cm/s circulates counterclockwise from the surface to 300 m depth at 38 km away from the center of DCE. After the EKWC separates from the coast, it flows eastward and starts to meander near Ulleungdo. The first trough of the meander in the east of Ulleungdo is pushed deep into the southwest and forms a cold eddy (DCE), which is shed from the meander in the south of Ulleungdo. While a DCE moves westward, it circumvents the Ulleung Warm Eddy (UWE) clockwise and follows U shape path toward the east coast of Korea. When the DCE arrives near the coast, the EKWC separates from the coast at the south of DCE and circumvents the DCE. As the DCE near the coast weakens and extinguishes about 30 days later after the arrival, the EKWC flows northward along the coast recovering its original path. The DCE steadily transports heat and salt from the north to the south, which helps to form a cold water region in the southwest of the Ulleung Basin and brings positive vorticity to change the separation latitude and path of the EKWC. Some of the DCEs moving to the west were merged into a coastal cold eddy to form a wide cold water region in the west of Ulleung Basin and to create a elongated anticlockwise circulation, which separated the UWE in the north from the EKWC in the south.

• Journal of Korea Water Resources Association
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• v.55 no.12
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• pp.999-1009
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• 2022

The Chuncheon Mullori area is an underprivileged area for water welfare that does not have a local water supply system. Here, water is supplied to the village by using a small-scale water supply facility that uses underground water and underground water as the source. To solve the problem of water shortage during drought and to prepare for the increasing water demand, a sand dam was installed near the valley river, and this facility has been operating since May 2022. In this study, in order to evaluate the reliability of water supply when a sand dam is assumed during a drought in the past, groundwater runoff simulation results using MODFLOW were used to generate inflow data from 2011 to 2020, an unmeasured period. After performing SWAT-K basin hydrologic modeling for the watershed upstream of the existing water intake source and the sand dam, the groundwater runoff was calculated, and the relative ratio of the monthly groundwater runoff for the previous 10 years to the monthly groundwater runoff in 2021 was obtained. By applying this ratio to the 2021 inflow time series data, historical inflow data from 2011 to 2020 were generated. As a result of analyzing the availability of water supply during extreme drought in the past for three cases of demand 20 m³/day, 50 m³/day, and 100 m³/day, it can be confirmed that the reliability of water supply increases with the installation of sand dams. In the case of 100 m³/day, it was analyzed that the reliability exceeded 90% only when the existing water intake source and the sand dam were operated in conjunction. All three operating conditions were evaluated to satisfy 50 m³/day or more of demand based on 95% reliability of water supply and 30 m³/day or more of demand based on 99% of reliability.

• Journal of the Korean Society of Groundwater Environment
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• v.7 no.3
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• pp.103-115
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• 2000

The formation of brown-colored precipitates is one of the serious problems frequently encountered in the development and supply of groundwater in Korea, because by it the water exceeds the drinking water standard in terms of color. taste. turbidity and dissolved iron concentration and of often results in scaling problem within the water supplying system. In groundwaters from the Pajoo area, brown precipitates are typically formed in a few hours after pumping-out. In this paper we examine the process of the brown precipitates' formation using the equilibrium thermodynamic and kinetic approaches, in order to understand the origin and geochemical pathway of the generation of turbidity in groundwater. The results of this study are used to suggest not only the proper pumping technique to minimize the formation of precipitates but also the optimal design of water treatment methods to improve the water quality. The bed-rock groundwater in the Pajoo area belongs to the Ca-$HCO_3$type that was evolved through water/rock (gneiss) interaction. Based on SEM-EDS and XRD analyses, the precipitates are identified as an amorphous, Fe-bearing oxides or hydroxides. By the use of multi-step filtration with pore sizes of 6, 4, 1, 0.45 and 0.2 $\mu\textrm{m}$, the precipitates mostly fall in the colloidal size (1 to 0.45 $\mu\textrm{m}$) but are concentrated (about 81%) in the range of 1 to 6 $\mu\textrm{m}$in teams of mass (weight) distribution. Large amounts of dissolved iron were possibly originated from dissolution of clinochlore in cataclasite which contains high amounts of Fe (up to 3 wt.%). The calculation of saturation index (using a computer code PHREEQC), as well as the examination of pH-Eh stability relations, also indicate that the final precipitates are Fe-oxy-hydroxide that is formed by the change of water chemistry (mainly, oxidation) due to the exposure to oxygen during the pumping-out of Fe(II)-bearing, reduced groundwater. After pumping-out, the groundwater shows the progressive decreases of pH, DO and alkalinity with elapsed time. However, turbidity increases and then decreases with time. The decrease of dissolved Fe concentration as a function of elapsed time after pumping-out is expressed as a regression equation Fe(II)=10.l exp(-0.0009t). The oxidation reaction due to the influx of free oxygen during the pumping and storage of groundwater results in the formation of brown precipitates, which is dependent on time, $Po_2$and pH. In order to obtain drinkable water quality, therefore, the precipitates should be removed by filtering after the stepwise storage and aeration in tanks with sufficient volume for sufficient time. Particle size distribution data also suggest that step-wise filtration would be cost-effective. To minimize the scaling within wells, the continued (if possible) pumping within the optimum pumping rate is recommended because this technique will be most effective for minimizing the mixing between deep Fe(II)-rich water and shallow $O_2$-rich water. The simultaneous pumping of shallow $O_2$-rich water in different wells is also recommended.

• KSBB Journal
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• v.23 no.4
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• pp.329-334
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• 2008

The antioxidant activity and the qualitative analysis of Acanthopanax sessiliflorum Seeman were studied by partially purified extract using various methods: extraction by using ethanol solutions and temperatures, and absorption to Diaion HP20 column chromatography using 10%, 20%, 40%, 60% ethanol solutions. Major constituents, chlorogenic acid, caffeic acid, eleutheroside E, was determinated by HPLC method in Acanthopanax sessiliflorum S. 10% and 20% ethanol solutions contain chlorogenic acid (3.020$\pm$0.080%, 20.500$\pm$1.150%, respectively). 40% ethanol solution contains caffeic acid and eleutheroside E (12.270$\pm$0.360%, 1.670$\pm$0.140%, respectively). Diaion HP20 fractions (10%, 20%, 40%, 60% ethanol solutions) showed the scavenging activity of radicals and reactive oxygen species with the $IC_{50}$ values of $81.534{\pm}0.992{\mu}g/ml$, $1.748{\pm}0.098{\mu}g/ml$, $11.487{\pm}1.768{\mu}g/ml$, $21.960{\pm}0.547{\mu}g/ml$ against 1,1-diphenyl-2-picrylhydrazly radical and $1713.548{\pm}34.565{\mu}g/ml$, $131.419{\pm}2.235{\mu}g/ml$, $200.681{\pm}2.444{\mu}g/ml$, $757.897{\pm}6.868{\mu}g/ml$ against superoxide radicals in the xanthine/xanthine oxidase system, respectively. Especially, 20% and 40% ethanol fractions showed more antioxidant activity than dl-$\alpha$-tocopherol. These results suggest that Acanthopanax sessiliflorum S. extract and Diaion HP20 fractions may be useful as a potential source of nutraceutical and cosmetic products.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.666-671
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• 2012

Gas hydrates are inclusion compounds formed when small-sized guest molecules are incorporated into the well defined cages made up of hydrogen bonded water molecules. Since large masses of natural gas hydrates exist in permafrost regions or beneath deep oceans, these naturally occurring gas hydrates in the earth containing mostly $CH_4$ are regarded as future energy resources. The heat of dissociation is one of the most important thermal properties in exploiting natural gas hydrates. The accurate and direct method to measure the dissociation enthalpies of gas hydrates is to use a calorimeter. In this study, the high pressure micro DSC (Differential Scanning Calorimeter) was used to measure the dissociation enthalpies of methane, ethane, and propane hydrates. The accuracy and repeatability of the data obtained from the DSC was confirmed by measuring the dissociation enthalpy of ice. The dissociation enthalpies of methane, ethane, and propane hydrates were found to be 54.2, 73.8, and 127.7 kJ/mol-gas, respectively. For each gas hydrate, at given pressures the dissociation temperatures which were obtained in the process of enthalpy measurement were compared with three-phase (hydrate (H) - liquid water (Lw) - vapor (V)) equilibrium data in the literature and found to be in good agreement with literature values.

• Journal of Animal Environmental Science
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• v.6 no.3
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• pp.175-184
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• 2000

A lab-scale MF membrane reactor was installed to investigate the membrane permeability, characteristics of membrane fouling at each conditions, and quality of permeate (liquid livestock manure) in the separation of solid-matters using membrane. Experiment was divided three filtration type such as follows; continuous filtration, gravity filtration, and intermittent filtration. As a result of experiment, flux 1 LMH was maintained for 7days, and trans-membrane pressure(TMP) was increased gradually under 10cmHg, but it was increased immediately after 10cmHg, respectively. However, the flux was increased, the Tmax was decreased exponential more and more. During the pure-flux test, most of the fouling of membrane was reversible. At the gravity filtration, permeate could be obtained as 1.75 LMH for 3.5days without any other electronic pressure. As an investigation of membrane surface, this study could be decided that the reason of fouling at the lower flux (Run 1 and 2) was attached matters in membrane surface, but at the higher flux (Run 4-6) was concentration polarization.

• Economic and Environmental Geology
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• v.45 no.2
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• pp.71-78
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• 2012

Illite-smectite mixed layers (I-S) occurring authigenically in diagenetic and hydrothermal environments reacts toward more illite-rich phases as temperature and potassium ion concentration increase. For that reason, I-S is often used as geothermometry and/or geochronometry at the field of hydrocarbons or ore minerals exploration. Generally, I-S shows X-ray powder diffraction (XRD) patterns of ultra-thin lamellar structures, which consist of restricted numbers of sillicate layers (normally, 5 ~ 15 layers) stacked in parallel to a-b planes. This ultra-thinness is known to decrease I-S expandability (%S) rather than theoretically expected one (short-stacking effect). We attempt here to quantify the short stacking effect of I-S using the difference of two types of expandability: one type is a maximum expandability ($%S_{Max}$) of infinite stacks of fundamental particles (physically inseparable smallest units), and the other type is an expandability of finite particle stacks normally measured using X-ray powder diffraction (XRD) ($%S_{XRD}$). Eleven I-S samples from the Geumseongsan volcanic complex, Uiseong, Gyeongbuk, have been analyzed for measuring $%S_{XRD}$ and average coherent scattering thickness (CST) after size separation under 1 ${\mu}m$. Average fundamental particle thickness ($N_f$) and $%S_{Max}$ have been determined from $%S_{XRD}$ and CST using inter-parameter relationships of I-S layer structures. The discrepancy between $%S_{Max}$ and $%S_{XRD}$ (${\Delta}%S$) suggests that the maximum short-stacking effect happens approximately at 20 $%S_{XRD}$, of which point represents I-S layer structures consisting of ca. average 3-layered fundamental particles ($N_f{\approx}3$). As a result of inferring the $%S_{XRD}$ range of each Reichweite using the $%S_{XRD}$ vs. $N_f$ diagram of Kang et al. (2002), we can confirms that the fundamental particle thickness is a determinant factor for I-S Reichweite, and also that the short-stacking effect shifts the $%S_{XRD}$ range of each Reichweite toward smaller $%S_{XRD}$ values than those that can be theoretically prospected using junction probability.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Korean Journal of Remote Sensing
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• v.33 no.5_1
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• pp.571-585
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• 2017

The number of spaceborne optical sensors including red-edge band has been increasing since red-edge band is known to be effective to enhance the information content on biophysical characteristics of vegetation. Considering that the Agriculture and Forestry Satellite is planning to carry an imaging sensor having red-edge band, we tried to analyze the current status and potential of red-edge band. As a case study, we analyzed the effect of using red-edge band and tried to find the optimum band width and wavelength region of the red-edge band to estimate leaf area index (LAI) of very dense tree canopy. Field spectral measurements were conducted from April to October over two tree species (white oak and pitch pine) having high LAI. Using the spectral measurement data, total 355 red-edge bands reflectance were simulated by varying five band width (10 nm, 20 nm, 30 nm, 40 nm, 50 nm) and 71 central wavelength. Two red-edge based spectral indices(NDRE, CIRE) were derived using the simulated red-edge band and compared with the LAI of two tree species. Both NDRE and CIRE showed higher correlation coefficients with the LAI than NDVI. This would be an alternative to overcome the limitation of the NDVI saturation problem that NDVI has not been effective to estimate LAI over very dense canopy situation. There was no significant difference among five band widths of red-edge band in relation to LAI. The highest correlation coefficients were obtained at the red-edge band of center wavelength near the 720 nm for the white oak and 710 nm for the pitch pine. To select the optimum band width and wavelength region of the red-edge band, further studies are necessary to examine the relationship with other biophysical variables, such as chlorophyll, nitrogen, water content, and biomass.