• Journal of Climate Change Research
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• v.7 no.3
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• pp.249-256
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• 2016

Porous $Al_2O_3$ hollow fiber membranes were successfully prepared by dry-wet spinning/sintering method. The SEM image shows that the $Al_2O_3$ hollow fiber membrane consists mostly of sponge pore structure. The contact angle and the breakthrough pressure were $126^{\circ}$ and 1.91 bar, respectively. This results indicate that the $Al_2O_3$ hollow fiber membranes were successfully modified to hydrophobic surface. The hydrophobic modified $Al_2O_3$ hollow fiber membranes were assembled into a membrane contactor system to separate $CO_2$ from a model gas mixture of the flue gas at elevated gas velocity. The $CO_2$ absorption flux was enhanced when the gas velocity increased from $1{\times}10^{-3}$ to $6{\times}10^{-3}$ m/s. Whereas the $CO_2$ absorption flux was decreased with the number of hollow fiber membrane of a module because of the concentration polarization. Furthermore, we developed an lab-scale $Al_2O_3$ hollow fiber membrane contactor modules and their system (i.e., $CO_2$ absorption using the $Al_2O_3$ membrane and monoethanolamine (MEA)) that could dispose of over $0.02Nm^3/h$ mixture gas (15% $CO_2$) with the removal efficiency higher than 95%. The results can be useful in a field of the membrane contactor for $CO_2$ separation, helping to design and extend a equipment.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• Journal of Conservation Science
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• v.30 no.4
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• pp.335-343
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• 2014

This study classified the result of non-metallic inclusion analysis and result of microstructure investigation on the ironware excavated in the Baekje region into Han River, Geum River, and Yeongsan River to estimate the iron making temperature and study the characteristics of regional and temporal characteristics of the heat treatment technology and steel making technology. Regardless of era, bloom iron and sponge iron are judged to be the major method for making as a directreduction process in all three regions. The result of the reinterpretation of the non-metallic inclusion by the oxide ternary constitutional diagram suggest that the temperature inside of the furnace is estimated to be between $1,100{\sim}1,300^{\circ}C$ while making the steel. The magnetic iron ores are the major raw material of steel ore and irons with high $TiO_2$ are estimated to use iron sands. Ironware with $CaO/SiO_2$ rate higher than 0.4% are considered to have artificially added the flux of calcareous materials. It was found that the iron making method is the solid caburizing-steel which caburizes low-carbon steels by the CO gas and $CO_2$ gas created when heating the forging furnace with charcoal. Also, the ironware manufacturers in the Baekje during 3rd century recognized the heat treatment technology as they performed carburizing process and quenching to intentionally increase the strength of necessary parts.

• Korean Chemical Engineering Research
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• v.49 no.2
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• pp.250-255
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• 2011

In this study, by using the polymeric membrane separation process, the $CO_{2}/CH_{4}$ separation and $H_{2}S$ removal from biogas were performed in order to $CH_{4}$ purification and enrichment for the fuel cell energy source application. Fibers were spun by dry/wet phase inversion method. The module was manufactured by fabricating fibers after surface coating with silicone elastomer. The scanning electron microscopy(SEM) studies showed that the produced fibers typically had an asymmetric structure; a dense top layer supported by a porous, sponge substructure. The permeance of $CO_{2}$ and $CO_{2}/CH_{4}$ selectivity increased with pressure and temperature. Mixture gas with increasing pressure and temperature, removal efficiency of the $CO_{2}$ and $H_{2}S$ were decreased while concentration of $CH_{4}$ was increased up to 100%. When retentate flow rate was increased with the decreasing of pressure and temperature the $CH_{4}$ recovery ratio in retentate side was increased while the $CH_{4}$ purity in retentate side was decreased.

• Korean Journal of Ecology and Environment
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• v.46 no.1
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• pp.116-127
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• 2013

At weekly intervals, we monitored continuous changes in water quality by constructed floating wetland equipped with the four different filter media (sponge, volcanic stone, activated carbon and magnesium hydroxide) in a eutrophic lake from March 2011 to May 2012. We also investigated phyto- and zooplankton communities both in the influent and the effluent water through the floating wetland. Over a 10-month time period, average turbidity (66%), suspended solids (79%) and chlorophyll-a (80%) concentrations were remarkably reduced in the effluent water compared to the influent (P<0.001). The average removal rates of $NO_2-N$ and $NH_3-N$ were 24% and 20%, respectively (P<0.05). The average removal rates of $NO_3-N$ and TN were less than 10% (P>0.05). On the other hand, the average removal rates of $PO_4-P$ and TP were more than 65% (P<0.01). Interestingly, the abundance of phytoplankton in the effluent was decreased about 2.6 times compared to that of the influent, whereas the abundance of zooplankton in the effluent was increased about 3.5 times compared to that of the influent. Overall, particulate matters (SS, Chl-a and TP) and dissolved nutrients ($NO_2-N$, $NH_3-N$ and $PO_4-P$) were particularly reduced at high rates. Therefore, application of our constructed floating wetland in a eutrophic lake improved the water quality and demonstrated a potential for algal bloom mitigation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.305-311
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• 1993

Marine organisms were investigated to identify the marine actinomycetes that produced noble bioactive compounds. Microorganism counts range from $2.1{\times}10^3\;to\;1.2{\times}10\;CFU/g$ of marine organisms. Actinomycetes constituted 0.01 to $0.5\%$ of culturable microbial community. We identified the marine actinomycetes that produced novel bioactive compounds. During the course of screening for bioactives from the marine microorganisms, we found that the strain in sponge had antimicrobial activities. From the morphological, cultural and various physiological characteristics, this strain was identified for Actinomycetes No. 101. The optimal compositions of culture medium for Actinomycetes No. 101 were starch 30g/l as carbon source, casamino acid 10g/l as nitrogen source. The optimal pH of medium and fermentation temperature were $6.5{\sim}7.0$ and $30^{\circ}C$, respectively. Fermentation has been conducted in the marine broth at $30^{\circ}C$ for 72 hour. The yield of fermentation got about 3g as dry weight(per liter of broth). The distribution of antimicrobial activity of Actinomycetes No. 101 was screened by paper disc. The extract of cultured cell and broth inhibited the growth of Staphylococcus aureus and Bacillus subtilis, but the inhibition action was week against yeast and mold.