• Journal of the Korean Society of Safety
• /
• v.7 no.2
• /
• pp.63-70
• /
• 1992

The aim of this research is to obtain a basic quantitative understanding of the effect of a noncondensable gas on the absorption of water vapor by a $H_2O$ / LiBr combination with n-octanol as the surfactant. Nonflowing aqueous solutions of LiBr (40,45,50 mass％) were exposed to saturated water vapor following the addition of an n-octanol sufactant (0.01 and 0.6 mass％). A small amount of a noncondensable gas (air) was allowed into the absorber (0.03 volume％) and its effect was analyzed by measuring the amount of water vapor absorbed. This study will aid to predict the performance of heat pump and safety operating condition when the noncondensable gas is not allowed in the absorber The results indicate that, in the presence of small amounts of a noncondensable gas, vapor absorption enhancement ratios are less than half o( those obtained under the same experimental conditions when a noncondensable gas is not present (1). The presence of a noncondensable gas causes the partial vapor pressure of air to increase at the vapor / liquid interface, which results in an instability of vapor absorption rate nd. hence, in an inhibition of interfacial disturbance.

• Korean Journal of Agricultural Science
• /
• v.22 no.1
• /
• pp.1-10
• /
• 1995

All agricultural crops and products should be cultured, harvested, handled and processed by the proper mechanical methods in the mechanized farming systems. Agricultural crops might be injured or deformed through various working stages due to static or dynamic forces of machines. Mechanical forces had to be applied with proper degrees to the agricultural crops in incoincidence with properties of crops without any damage of crops so as to increase the work efficiency qualitatively. Knowledges of mechanical properties of agricultural materials are essential to prevent of agricultural crops in relation with mechanical farming system. This study was carried out to examine and analyze the creep behavior of the rice stalk on growing and harvesting periods by mechanical model with computer measurement system in radial directional compressive force and bending force. The creep behavior of the rice stalk could be predicted precisely and its results approached closely to the measured values. The creep behaviors were increased greatly with increase of compressive force, namely, the steady state creep behavior occurred at the force less then 25N and the logarithmic creep behavior at the force bigger than 30N. The instantaneous elastic modulus $E_o$ and the retardation time ${\tau}_K$ were increased together with increase of applied forces, meanwhile the retarded elastic modulus $E_r$ and viscosity ${\eta}_v$ were decreased with increase of applied forces in mechanical model being expected the creep behavior in relation with the level of applied forces, which was well explained that the rice stalk might be visvo-elastic material. In the creep test along the stalk portion with compressive force and bending force, the intermediate portion showed greatest values and also the lower portion showed the least values, which implied that the intermediate portions of rice stalk were very weak. The steady state creep behavior occured at the intermediate portion and the upper portion in the rice stalk at the compressive force larger than 25.0N, which showed the possibility of injury due to external forces.

• Journal of the Korean Vacuum Society
• /
• v.18 no.1
• /
• pp.66-72
• /
• 2009

The detection methods are required to monitor and diagnose the abnormality on the insulation condition inside a gas-insulated switchgear (GIS). Due to a good sensitivity to the products decomposed by partial discharges (PDs) in $SF_6$ gas, the development of a SWNT gas sensor is actively in progress. However, a few numerical studies on the diffusion mechanism of the $SF_6$ decomposition products by PD have been reported. In this study, we modeled $SF_6$ decomposition process in a chamber by calculating temperature, pressure and concentration of the decomposition products by using a commercial CFD program in conjunction with experimental data. It was assumed that the mass production rate and the generation temperature of the decomposition products were $5.04{\times}10^{-10}$ [g/s] and over 773 K respectively. To calculate the concentration equation, the Schmidt number was specified to get the diffusion coefficient functioned by viscosity and density of $SF_6$ gas instead rather than setting it directly. The results showed that the drive potential is governed mainly by the gradient of the decomposition concentration. A lower concentration of the decomposition products was observed as the sensors were placed more away from the discharge region. Also, the concentration increased by increasing the discharge time. By installing multiple sensors the location of PD is expected to be identified by monitoring the response time of the sensors, and the information should be very useful for the diagnosis and maintenance of GIS.

• Korean Journal of Food Science and Technology
• /
• v.37 no.5
• /
• pp.768-775
• /
• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.

• Tuberculosis and Respiratory Diseases
• /
• v.56 no.3
• /
• pp.289-296
• /
• 2004

Background : Mucus hypersecretion in the patients with airway diseases represents poor prognosis as well as discomfort. However, there is no known therapy for its effective control. One important component of mucus is mucin, a glycosylated protein, which endows mucus with viscosity. We studied whether a proteinase has a role in mucin secretion and if so, which. Methods : (1) Inhibition of mucin secretion Group-specific proteinase inhibitors were tested to evaluate whether a proteinase belonging to a group of proteinases plays a role in mucin secretion. Phenylmethylsulfonyl fluoride(PMSF, a serine proteinase inhibitor), E-64(a cysteine proteinase inhibitor), Pepstatin(an aspartic proteinase inhibitor) and 1, 10-Phenanthroline(a metalloproteinase inhibitor) were treated into the Calu-3 cell line for 24 hours. The enzyme linked immunoabsorbant assay(ELISA) for MUC5AC was performed to evaluate the amount of mucin secretion and to compare with a control. (2) Stimulation of mucin secretion Matrix metalloproteinase-9(MMP-9), MMP-12 and TACE(TNF-alpha converting enzyme), which are known to be related with airway diseases, were used to be treated into Calu-3 for 24 hours. ELISA for MUC5AC was performed to evaluate the amount of mucin secretion and to compare with the controls. Results : (1) PMSF($10^{-4}M$), E-64($10^{-4}M$), Pepstatin($10^{-6}M$) and 1, 10-Phenanthroline($10^{-4}M$) reduced the MUC5AC secretion by $1{\pm}4.9%$(mean${\pm}$standard deviation; P=1.0 compared with the control), $-6{\pm}3.9%$(P=0.34), $-13{\pm}9.7%$(P=0.34) and $41{\pm}8.2%$(P=0.03), respectively. (2) The amounts of MUC5AC secretion stimulated by MMP-9(250ng/ml), MMP-12(100ng/ml) and TACE(200ng/ml) were $103{\pm}6%$(P=0.39), $102{\pm}8%$(P=1.0) and $107{\pm}13%$(P=0.39), respectively, compared with the controls. Conclusion : Metalloproteinase(s) is (are) suggested to play a role in mucin secretion. It appears that metalloproteinases, other than MMP-9, MMP-12 or TACE, affect the mucin secretion in this in vitro model.

• Journal of the Korea Institute of Building Construction
• /
• v.9 no.4
• /
• pp.63-73
• /
• 2009

Recently, the use of lightweight panels in building structures has been increasing. Of the various lightweight panel types, styrofoam sandwich panels are inexpensive and are excellent in terms of their insulation capacity and their constructability. However, sandwich panels that include organic material are quite vulnerable to fire, and thus can numerous casualties in the event of a fire due to the lack of time to vacate and their emission of poisonous gas. On the other hand, lightweight foamed concrete is excellent, both in terms of its insulation ability and its fire resistance, due to its Inner pores. The properties of lightweight concrete is influenced by foaming agent type. Accordingly, this study investigates the insulation properties by foaming agent type, to evaluate the possibility of using light-weight foamed concrete instead of styrene foam. Our research found thatnon-heating zone temperature of lightweight foamed concrete using AP (Aluminum Powder) and FP (animal protein foaming agent) are lower than that of light-weight foamed concrete using AES (alkyl ether lactic acid ester). Lightweight foamed concrete using AES and FP satisfied fire performance requirements of two hours at a foam ratio 50, 100. Lightweight foamed concrete using AP satisfied fire performance requirements of two hours at AP ratio 0.1, 0.15. The insulation properties were better in closed pore foamed concrete by made AP, FP than with open pore foamed concrete made using AES.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.757-765
• /
• 2009

Bread was prepared with different concentrations of Pleurotus eryngii powder ($2.5{\sim}10.0%$), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control${\sim}5.0%$ groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.11
• /
• pp.1386-1396
• /
• 2017

The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, $65^{\circ}Brix$), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, $2^{\circ}Brix$), and cactus Chounnyouncho extract (Cactus-E, $2^{\circ}Brix$) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8~12 g), FPGRE (0~20 g), and Cactus-E (0~20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.

• Journal of Dairy Science and Biotechnology
• /
• v.14 no.2
• /
• pp.157-164
• /
• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Korean Journal of Food Science and Technology
• /
• v.50 no.1
• /
• pp.76-82
• /
• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.