• Korean journal of food and cookery science
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• v.16 no.6
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• pp.652-662
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• 2000

This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in vitro and by micro-nucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micro-nucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea, and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.1
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• pp.529-536
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• 2011

In this study, we confirmed that the SWRO(Sea Water Reverse Osmosis) production water has more hard corrosiveness than the tap water by fundamental experiment. According to the result, the target of this study was aimed at developing maintenance and anti-corrosion method. In the early stages of the research, batch tests using mild steel coupons and electrochemical experiments were applied to compare the corrosiveness between SWRO production water and the tap water. After then, two corrosion control methods for SWRO production water were applied. Liquid lime($Ca(OH)_2$) and Carbon Dioxide($CO_2$) were inserted and compared with the combination of liquid lime with phosphate corrosion inhibitor and carbon dioxide. The water qualities were evaluated through LSI(Langelier Saturation Index) and proper injection ratio was deduced by the result. Since then, simulated loop system test were performed to evaluate anti-corrosion effect depending on corrosion inhibitors. Subsequently, carbon steel pipes equipped at the loop system were detached for SEM, EDX and XRD analysis to acquire quantitative and qualitative data of the major corrosion products inside the pipes. In conclusion, the controled groups with anti-corrosion techniques applied were effective by appearing 97.4% and 90.9% of improvements in both case of liquid lime and the liquid lime with a phosphate corrosion Inhibitor. furthermore, major components of scale were iron oxides, on the other hand, protective effect of film formation by calcium carbonate($CaCO_3$) could be confirmed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.67-73
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• 2016

Recently, wireless power transmission has attracted much interest and is the subject of much research in industry and academia. As its name implies, it is a technology which involves transferring power without wires. This paper presents the design of an ICT-based wireless power transmission system. The proposed system consists of a wireless transceiver unit and high-efficiency coil unit, which can increase both the transmission efficiency and the effective power distance. In particular, the wireless transceiver unit was designed to work with the ICT technique to enable real-time remote monitoring. Also, studies were done relating to the effect of reducing the standby power. The optimal frequency of IGBT devices used in industrial wireless power systems of 20[KHz] was utilized. The values of $23.9[{\mu}H]$ and $2.64[{\mu}F]$ were selected for L and C, respectively, through many field experiments designed to optimize the system design. In addition, an output current controlling algorithm was developed for the purpose of reducing the standby power. The results presented in this paper represent a 75[%] to 85[%] higher power transmission efficiency with a 10[%] increase in the effective power transmission distance compared with the existing systems. As a result, the proposed system exhibits a lower standby power and maintenance costs. Also, the designed wireless transceiver unit facilitates fault detection by means of user acquired data with the development of the ICT applied program.