• Journal of Energy Engineering
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• v.23 no.2
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• pp.42-48
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• 2014

Soot and tar which were derived from combustion or pyrolysis processes in Puverized Coal(PC) furnace or boiler have been significantly dealing in a radiative heat transfer and an additional source of NOx. Furthermore, the increasing for the use of a coal with low caloric value gives rise to a lot of tar-soot yield and LOI in a recycled ash for using cement materials. So, the ash with higher tar-soot yield and LOI can not recycle due to decreased strength of concrete. In this study, tar-soot yields and flame structures were investigated using the LFR for a blending combustion with bituminous coal and sub-bituminous coal. Also, The investigation were conducted as each single coals and blending ratio. The coals are used in a doestic power plant. In the experimental results, sub-bituminous coal with high volatile contents shows longer soot cloud length than bituminous coal, but overall flame length was shorter than bituminous coal. Tar-soot yields of sub-bituminous coal is lower than those of bituminous coal. Combustion characteristics are different between single coal and blended coal. Therefore, finding an optimal coal blending ratio according to coal rank effects on tar-soot yields.

• Journal of the Society of Disaster Information
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• v.19 no.3
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• pp.532-544
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• 2023

Purpose: To identify and evaluate the risk of chemical fire causative substances by using thermal analysis methods (DSC, TGA) for the hazards and physical property changes that occur when newly used biofuels are mixed with existing fuels It is to use it for identification and evaluation of the cause of fire by securing data related to the method and the hazards of the material according to it. Method: The research method used in this experiment is the differential scanning calorimeter (DSC: Difference in heat flux) through quantitative information on the caloric change from the location, shape, number, and area of peaks. flux) was measured, and the weight change caused by decomposition heat at a specific temperature was continuously measured by performing thermogravimetric analyzer (TGA: Thermo- gravimetric Analyzer). Result: First, in the heat flux graph, the boiling point of the material and the intrinsic characteristic value of the material or the energy required for decomposition can be checked. Second, as the content of biodiesel increased, many peaks were identified. Third, it was confirmed through analysis that substances with low expected boiling points were contained. Conclusion: It was shown that the physical risk of the material can be evaluated by using the risk of biodiesel, which is currently used as a new energy source, through various physical and chemical analysis techniques (DSC + TGA).In addition, it is expected that the comparison of differences between test methods and the accumulation and utilization of know-how on experiments in this study will be helpful in future studies on physical properties of hazardous materials and risk assessment of materials.

• Applied Chemistry for Engineering
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• v.22 no.5
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• pp.532-539
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• 2011

The physical and chemical properties of the dried low rank coals (LRCs) before and after the surface treatment using ozone and ammonia were characterized in this study. The contents of moisture, volatiles, fixed carbon and ash consisting of dried LRCs before the surface treatment were about 2.0, 44.8, 44.9 and 8.9%, respectively. Also, it was composed of carbon of 62.66%, hydrogen of 4.33%, nitrogen of 0.94%, oxygen of 27.01% and sulfur of 0.09%. The dried LRCs was surface-treated with the various dry methods using gases such as ozone at room temperature, ammonia at $200^{\circ}C$ and then the dried LRCs before and after the surface treatment were characterized by the various analysis methods such as FT-IR, TGA, proximate and elemental analysis, caloric value, ignition test, adsorption of $H_2O$ and $NH_3-TPD$. As a result, the oxygen content increased and the calorific value, ignition temperature and the contents of carbon and hydrogen relatively decreased because the oxygen-contained functional groups were additionally generated by the surface oxidation with ozone which plays a role as an oxidant. Also, its $H_2O$ adsorption ability got higher because the hydrophilic oxygen-contained functional groups were additionally generated by the surface oxidation with ozone. On the other hand, it was confirmed that the dried LRCs after the surface treatment with $NH_3$ at $200^{\circ}C$ have the decreased oxygen content, but the increased calorific value, ignition temperature and contents of carbon and hydrogen because of the decomposition of oxygen-contained functional groups the on the surface. In addition, the $H_2O$ adsorption ability was lowered bucause the surface of the dried LRCs might be hydrophobicized by the loss of the hydrophilic oxygen-contained functional groups. It was concluded that the various physico-chemical properties of the dried LRCs can be changed by the surface treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1094-1099
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• 2012

This study investigated the effect of a long-term high-fat diet on energy metabolic substrate utilization in resting rats in order to revalue source fat energy efficiency during a high-fat diet and its effect on energy expenditure and body fat accumulation. Sprague-Dawley male rats at 4 weeks of age were bought from Orient Bio Con. The rats were divided into a control (CON) group and a high-fat diet (HF) group. Rats ate a high-fat diet (w/w 40%, kcal/kcal 64.9%) ad libitum for 5 weeks. Food intake and body weight were measured every day at 09:00 throughout the experimental period. Energy expenditure was measured using an animal energy metabolism chamber after 4 weeks. The final body weight did not change between the CON and HF groups, but caloric intake was significantly higher in the HF group than in the CON group (p<0.05). There was no difference between the groups in oxygen uptake, however carbon dioxide production was significantly higher in the HF group. Also, the respiratory exchange ratio was higher in the HF group. Carbohydrate oxidation was lower in the HF group than in the CON group, but fat oxidation in the HF group was greater. These results mean that energy substrate oxidation at rest is affected by diet composition, especially dietary fat content. Abdominal fat fad weights were significantly higher by 33% in the HF group than in the CON group even though the calorie intake in the HF group was higher by 6%. These results suggested that the dietary fat calorie value might have a higher Atwater value of 9 kcal/g, which mean that dietary fat calorie values could be reconsidered in body weight control scenarios such as which the obese or weight class athletes.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.35-52
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• 2023

This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a 'taste-seeking group', an 'economy-seeking group', 'a convenience-seeking group', and a 'health-seeking group'. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The 'health-seeking group' was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the 'health-seeking group' (p<0.01). The 'economy-seeking group' had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the 'health-seeking group' showed the highest satisfaction with a score of 3.76, while the 'convenience-seeking group' ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the 'economy-seeking group', fresh ingredients (16.2%) in the 'convenience-seeking group', and nutritive (17.3%) in the 'health-seeking group', as well as for the convenience of purchase in the overall groups. Taken together, 'taste' and 'convenience' were the most important factors for all groups, while 'nutrition of food' and 'addition of condiments' scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.