• Journal of Korean Society of Environmental Engineers
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• v.37 no.5
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• pp.312-323
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• 2015

This paper presents future directions for spent nuclear fuel and high-level radioactive waste management. The successes and failures of siting nuclear waste repository experienced by the United States and other countries are reviewed with the current policy stance. Further, the needs for establishing management policy, considering the high-level radioactive waste produced by the dismantlement, nuclear security concerns, and cost-effectiveness analysis for the total nuclear fuel cycle, are emphasised. Technical discussions are organised into three main topics: interim storage, permanent disposal, and reprocessing. Licensing regimes are also investigated to suggest strategic plans for research and development programmes in the Republic of Korea.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.234-240
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• 1986

Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and ${\alpha}-amylase$ and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity $(A_w=0.80)$ increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing $5{\sim}10%$ SHT increased considerably, although some favorable characteristics decreased.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.298-301
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• 2010

A new intermediate parent 'Wonye 30002' (Allium cepa L.) was developed by Bioenergy Crop Research Center, NICS in 2009. As a male sterile line, 'Wonye 30002' can be used to hybrid seed production by crossing with pollen parent. The first cross was conducted between male sterile plants of 402AC203 and M1 in 2002. The male sterile line 'Wonye 30002' has circular bulb and bulb weight is 283 g. As early maturing type, lodging date is May 6. Plant height and pseudostem diameter are 43 cm and 15.5 mm, respectively. In seed harvesting characteristics, number of flower stalks and the length are 43 cm and 110 cm, respectively. The flowering date of 'Wonye 30002' is around May 24 and is completely male sterile. 'Wonye 30002' is a promising male sterile line for hybrid bulb onion seed production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Journal of the Korean Institute of Gas
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• v.27 no.3
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• pp.19-26
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• 2023

Hydrogen, a clean energy source free of COx emissions, is poised to replace fossil fuels, with its usage on the rise. Despite its high energy content per unit mass, hydrogen faces limitations in storage and transportation due to its low storage density and challenges in long-term storage. In contrast, ammonia offers a high storage capacity per unit volume and is relatively easy to liquefy, making it an attractive option for storing and transporting large volumes of hydrogen. While NH₃ decomposition is an endothermic reaction, achieving excellent low-temperature catalytic activity is essential for process efficiency and cost-effectiveness. The study examined the effects of different zeolite types (5A, NaY, ZSM5) on NH₃ decomposition activity, considering differences in pore structure, cations, and Si/Al-ratio. Notably, the 5A zeolite facilitated the high dispersion of Ni across the surface, inside pores, and within the structure. Its low Si/Al ratio contributed to abundant acidity, enhancing ammonia adsorption. Additionally, the presence of Na and Ca cations in the support created medium basic sites that improved N₂ desorption rates. As a result, among the prepared catalysts, the 15 wt%Ni/5A catalyst exhibited the highest NH₃ conversion and a high H₂ formation rate of 23.5 mmol/g_cat·min (30,000 mL/g_cat·h, 600 ℃). This performance was attributed to the strong metal-support interaction and the enhancement of N₂ desorption rates through the presence of medium basic sites.

• The KIPS Transactions:PartC
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• v.11C no.6 s.95
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• pp.843-850
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• 2004

As mobile devices prevail, requests for various services using mobile devices have increased. Requests for application services that require large data space such as multimedia, game and database [1] specifically have greatly increased. However, mobile appliances have difficulty in applying various services like a wire environment, because the storage capacity of one is not enough. Therefore, research (5) which provides remote storage service for mobile appliances using iSCSI is being conducted to overcome storage space limitations in mobile appliances. But, when iSCSI is applied to mobile appliances, iSCSI I/O performance drops rapidly if a iSCSI client moves from the server to a far away position. In the case of write operation, $28\%$ reduction of I/O performance occurred when the latency of network is 64ms. This is because the iSCSI has a structural quality that is very .sensitive to delay time. In this paper, we will introduce an intermediate target server and localize iSCSI target to improve the shortcomings of iSCSI performance dropping sharply as latency increases when mobile appliances recede from a storage server.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.144-151
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• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.

• Food Science and Preservation
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• v.15 no.1
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• pp.150-154
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• 2008

This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05 for both values), but overall acceptabilities of all three wines were similar (4.30-4.85, p<0.05).

• Food Science and Preservation
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• v.14 no.3
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• pp.288-293
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• 2007

Intermediate moisture-apple snail products were prepared by adding glycerol, sorbitol, kiwi, or pineapple(2% or 5% w/w), as tenderizers, and by drying at $4^{\circ}C$ for 24 hr. The effects of the tenderizers on textural and sensory properties of the apple snail products at intermediate moisture levels were investigated. Moisture content and water activity of the products were ranged from 26.25 to 34.48% and from 0.83 to 0.87, respectively. The addition of glycerol significantly lowered water activity of apple snail samples compared to control prepared without tenderizers. On the other hand, significant increases in moisture content and water activity were observed in apple snail samples treated with kiwi or pineapple(p<0.05). All apple snail samples treated with tenderizers showed a lower shear force than did the control. Apple snail samples treated with 5%(v/v) glycerol showed a higher equilibrium moisture content than did the other samples. SDS-PAGE indicated that proteolytic enzymes in kiwi and pineapple clearly changed the structure of the myosin heavy chain and actin filaments of myofibrillar protein in apple snail samples. Intermediate moisture apple snail samples treated with tenderizers showed significantly improved overall sensory characteristics. The highest overall acceptability was obtained from apple snail samples treated with 5% pineapple, while the lowest overall acceptability was noted in the control sample. This study demonstrates that an acceptable apple snail, with intermediate moisture content, may be produced by using tenderizers at appropriate concentrations.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.86-86
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• 2017

마늘파종기는 파종기구동부와 파종후 파종홀의 복토역할을 하는 파종기롤러, 지면과의 마찰을 통해 바퀴의 회전토크가 발생하며 발생된 토크는 파종기 내부 동력으로 전달되어 전체 파종시스템(배종, 호퍼캠, 파종부)을 동작 시키는 기능을 수행하는 파종바퀴, 마늘종구를 한알씩 집어올려 중간이송컵으로 이송하는 자세교정컵이 포함된 배종부와 자세교정컵에서 낙하된 마늘종구를 땅속으로 파종하는 파종장치로 구성된다. 배종율 95%, 2립 배종률 5% 성능을 확보할 수 있는 기술이 개발될 경우 세계적으로도 독보적인 기술 우위를 확보할 수 있다. 이와 같은 기본적인 기능을 구현할 수 있는 컨셉모델에 대한 설계를 수행하여 시제품개발 전 기구해석과 구조해석 등을 위한 기본설계를 수행하였다. 배종율 95% 이상을 확보하기 위해서는 기존의 현장경험의 의한 설계 방식으로는 한계가 있기 때문에 시뮬레이션 및 분석 개발이 필요한데, 프레임은 고정밀 마늘종구 배종부 장착을 위한 기본 구조물로써 작동시 동력을 얻기 위한 바퀴와 연계가 되도록 설계되었으며, 호퍼는 배종 수행을 위해 마늘을 저장해 두는 통으로써 배종부와 연결된다. 배종부의 배종판이 회전함에 따라서 배종판의 홈이 호퍼 내로 들어갔다 나오면서 마늘을 집게되며, 동력 전달부는 배종판을 회전시켜주고, 회전 속도 조절을 가능하게 한다. 파종부는 배종부에서 중간컵을 통해 하나씩 공급해준 마늘을 땅에 심는 부분으로서. 프레임의 바퀴 회전과 연동되어 회전하고 설계하였다. 배종판에서 중간컵으로 이송된 마늘을 파종부의 파종컵에 받아 회전하면서 땅속에 파종컵이 묻히면 파종컵이 열리면서 땅속에 마늘을 심는 원리이다. 조간조정은 7조식의 경우 초기설치시 고정되도록 설계되었으며 농촌진흥청 기계화 표준재배안에 따라 의성마늘 기준 $14{\times}14cm$(조간${\times}$주간)를 기준으로 개발하였다. 조간조정은 기계가 설치되면 조정하기 어려우므로 14cm로 설계하였으며, 주간조정은 원형배종장치의 구동기어부의 속도비로 간격을 조정할 수 있도록 기어장치를 설계하였다. 주간조정은 13에서 18cm의 범위에서 작동하도록 설계되었으며, 필요에 따라 간격조절이 가능함. 마늘은 그 크기가 다르고, 형상도 다르기 때문에 종자에 따른 개별적인 파종기술들이 개발되어야하기 때문에 개발 기간이 오래 걸리고, 수익에 비하여 개발비가 과다하게 요구되는 실정인데 축적된 시뮬레이션 툴을 이용한 파종기 분석 기술을 확보할 경우 다른 파종기의 연구 개발에도 크게 도움이 될 것으로 기대되며, 생육측정 실험과 동역학 해석 툴 RecurDyn을 통해 파종기의 기구학적 분석을 통한 설계반영 인자를 도출할 계획이다.