• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.75-86
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• 2002

Adequate forage amounts in ruminant animal are necessary for proper ruminal function in dairy cow. This study was carried out to determine the effect of total mixed fermentation feeds made by different green forage crops and grain processings on chemical compositions, RFV (relative feed value) and ruminal characteristics in sheep. The experiment was arranged in a split plot design with 4 replications. The main plot consisted of 6 kinds of green forages (corn, grass, rye, rape, alfalfa and oat) and the sub plots three different grain processings such as non-milling, half milling (7mm mesh over), and regular milling (7mm mesh below). And the different TMFFs (total mixed fermentation feeds) were analyzed for chemical composition and fed to 8 ruminally fistulated sheep for ruminal charactics and palatability. RFV, daily feed intake, acetate/propionate ratio of the rape-TMFFs were higher compared with the other treatment. Ruminal content of VFA (volatile fatty acid) of corn-TMFF was highest as 90.19 mmol% and pH of the feed was lowest as 3.82. But, acetic acid, propionic acid and butyric acid were no difference among treatments. In conclusion, the effect of grain proceeding was not appeared but if consider of only RFV, palatability and dry matter disappearance, grade of TMFF was improved in order of rape-, corn-, alfalfa-, grass-, oat- and rye-TMFF.

• Analytical Science and Technology
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• v.27 no.2
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• pp.79-91
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• 2014

Solubility data of carbon dioxide ($CO_2$) in 1-butyl-3-methylpiperidinium bis(trifluoromethylsulfonyl)imide ($[bmpip][Tf_2N]$) ionic liquid are presented at pressures up to about 30 MPa and at temperatures between 303 K and 343 K. As far as we know, the data on the $CO_2$ solubility in the $[bmpip][Tf_2N]$ ionic liquid have never been reported in the literature by other investigators. The solubilities of $CO_2$ were determined by measuring the bubble point or cloud point pressures of the $CO_2+[bmpip][Tf_2N]$ mixtures with various compositions using a high-pressure equilibrium apparatus equipped with a variable-volume view cell. To observe the effect of the cation composing the ionic liquid on the $CO_2$ solubility, the $CO_2$ solubilities in $[bmpip][Tf_2N]$ used in this study were compared with those in 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl)-imide ($[bmim]Tf_2N]$). As the equilibrium pressure increased, the $CO_2$ solubility in $[bmpip][Tf_2N]$ increased sharply. On the other hand, the $CO_2$ solubility decreased with increasing temperature. The mole fraction-based $CO_2$ solubilities were almost the same for both $[bmpip][Tf_2N]$ and $[bmim][Tf_2N]$, regardless of temperature and pressure. The phase equilibrium data for the $CO_2+[bmpip][Tf_2N]$ systems have been correlated using the Peng-Robinson equation of state.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• Journal of Conservation Science
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• v.33 no.2
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• pp.131-147
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• 2017

The purpose of this study is to analyze the characteristics of Punchong and Whiteware pottery excavated from the kiln site in Dongkok-Town, Gimge. Scientific analysis is carried out to evaluate the physical and chemical properties of the body and glaze. The physical properties indicate the gradual development of the production technology with respect to the kiln operating conditions and period. In chemical properties, the ceramic body is found to be made of raw materials from the same source, but the mixing method depends on the type of Punchong and Whiteware pottery, the production kiln, and period. Whiteware pottery is manufactured with less over 1.3% of the colorant content and more about 1.2% of the $K_2O$ flux content than Punchong pottery. This compositions allow easier vitrification at the same temperature. These characteristics which is low colorant content and high flux content become more prominent as lately. The ceramic glaze is likely to have changed the type of raw materials used after 16~17C, as the contents of MgO, $TiO_2$, MnO, $P_2O_5$ are less three to ten times than 15C.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.767-773
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• 2011

The purpose of this study was to investigate the possibility of an alternative fuel resource by incinerating a mix of combustible MSW (municipal solid waste) and offals after separating recyclable material at the MRF (material recovery facilities) location. We analyzed the physical and chemical properties including the 3-contents, the calorific value, and chemical compositions of the separation rejects in MRF, and compared the results with combustible MSW. Moreover, we experimented the trend of combustible properties and the concentration change of air pollutants at mixed incineration in the MSW incinerator. According to the results of the experiment, the separation rejects showed higher heating value (5,865 kcal/kg), and lower moisture and ash content than combustible MSW. Since we have incinerated MSW in the MSW incinerator mixing the offals at 30% and 50% respectively, we know that the change of the concentration of dust, $SO_2$, $NO_2$, and CO did not appear significant, and not exceed the pollutants emission regulation. But, considering the enhancement of the HCl emission concentration (max. 33.7 ppm) at the co-incineration of the 50% offals, we believe that the proper mixing ratio of the separation rejects would become within 30%.

• The Journal of the Petrological Society of Korea
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• v.12 no.4
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• pp.196-206
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• 2003

The geochemical and mineralogical investigation on the rocks and repair material comprising of the Sungryemun (The 1st National Treasure) has been made. Rock of the Sungryemun is highly weathered coarse-grained calc-alkali granite. The rock consists mainly of quartz, perthite, plagioclase and biotite with small amounts of orthoclase, muscovite, chlorite and sericite, which are major weathering products from perthite. For obtaining informations about degree of weathering, mineral composition of the original rock calculated by CIPW norm and weathered rock composition determined by XRD quantitative analysis were plotted on a ternary diagram of quartz-potash feldspar-plagioclase. Original rock compositions are plotted on the central granite area. whereas weathered ones are plotted on the granite area close to quartz. The result means that quartz is more abundant in weathered rock, due to selective chemical weathering of potash feldspar and plagioclase over quartz. On the whole, surface of the rocks were black-coated, exfoliated and highly fractured due to the physical and chemical weathering and heavy load has made the cracks in the lower parts of the stone construction. Also, cement and nails, which was used as repair material, during the repair work in the early 1960's, has accelerated the weathering process. Furthermore, weathered conditions of repair materials are very severe. Therefore, it is very urgent to establish of the conservation plan for the Sungryemun.

• Journal of the Korean Chemical Society
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• v.31 no.3
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• pp.258-270
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• 1987

A series of new thorium nitrate complexes with crown ethers have been synthesized from the reaction of the hydrated thorium nitrate, with the appropriate crown ethers of different cavity sizes in various solvents such as methanol, ethanol, butanol, methylacetate, acetone, tetrahydrofuran and acetylacetone. CHN elemental analysis, ICPAS, thermal analysis and Karl-Fischer method have been used to characterize their compositions, and the spectroscopic methods of IR, UV, $^1H-NMR$, and X-ray diffraction have been employed to determine the structures and solvolysis phenomena of these complexes. and the electrical conductances were measured in DMSO, and water solvent. The solvolysis have been observed only in the complexes synthesized in acetylacetone solvent. In the solvated complexes of 15-crown-5 and 18-crown-6, the mole ratio of $Th^{4+}$: ligand : acetylacetone is found to be 1:1:1, but in the non-solvated complexes of 12-crown-4 and 15-crown-5, the mole ratios of Th:L are 1:2 and 2:3, respectively, and that in the complexes of both 18-crown-6 and dicyclohexano-18-crown-6 is 1:1. All complexes which were not solvated have shown $n{\to}{\sigma}^{\ast}$ electronic transitions of crown ether whereas complexes solvated have exhibited both $n{\to}{\sigma}^{\ast}$ of crown ether and $n{\to}{\pi}^{\ast}$ transitions of acac. The dissociation mole ratio of $Th^{4+}$ and nitrate ion is found to be 1:1 in aprotic solvent, and 1:4 in protic solvent like water.

• Journal of Environmental Science International
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• v.27 no.5
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• pp.333-340
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• 2018

This study aimed to estimate the effect of inoculant application level on chemical composition and bacterial count of fermented chestnut meal (FCM), and its rumen fermentation characteristics. The inoculant contained Lactobacillus acidophilus ($1.2{\times}10^{10}cfu/g$), Bacillus subtilis ($2.1{\times}10^{10}cfu/g$), and Saccharomyces cerevisiae ($2.3{\times}10^{10}cfu/g$). The chestnut meal mixed with molasses, double distilled water, and inoculant at 1 kg, 3 g, 480 mL, and 20 mL ratio for the basal chestnut meal diet. The double distilled water from basal chestnut meal diet was substituted with bacterial inoculant at a level of 0 (Control), 20 (Medium), and 40 mL (High) in the experimental diets. The mixed experimental diets were incubated at $39^{\circ}C$ for 7, 14, and 21 days, respectively. On 7 days of FCM incubation, the contents of crude protein (CP) (quadratic, P=0.043) and neutral detergent fiber (quadratic, P=0.071) decreased by increases of inoculant application levels, whereas bacterial count (quadratic, P=0.065) and rumen $NH_3-N$ (linear, P=0.063) increased. By increases of inoculant application levels on 14 days of FCM incubation, the increases were found on dry matter (DM) (quadratic, P=0.085), CP (quadratic, P=0.059), acid detergent fiber (quadratic, P=0.056), in vitro DM digestibility (linear, P=0.002), rumen total volatile fatty acid (VFA) (linear, P=0.057), and rumen iso-butyrate (linear, P=0.054). However, the decreases were found on bacterial count (linear, P=0.002), propionate (linear, P=0.099), and butyrate (quadratic, P=0.082). On 21 days of FCM incubation, in vitro DM digestibility (linear, P=0.002) and total VFA (linear, P=0.001) increased by increases of inoculant application levels, whereas the contents of CP (quadratic, P=0.034) and neutral detergent fiber (quadratic, P=0.047) decreased. These results indicate that the FCM with a medium level of inoculant application and 14 of fermentation had beneficial effects by increasing DM digestibility and rumen total VFA content, without altering bacterial count.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.89-97
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• 2009

Jujube wine was treated with hydrostatic pressure (500 MPa, 5 min) or freezing ($-20^{\circ}C$, 3 days and thawed $20^{\circ}C$, 4 hr) and their microbial counts, physicochemical properties, and sensory characteristics were investigated during storage at $35^{\circ}C$ for 60 days. Microorganisms in pressure-treated jujube wine were not detected during the whole period and chemical compositions as well as color were slightly changed. Sensory quality was significantly preserved until 20 days without increasing sweet aroma and taste. In freezing-treated wine, bacterial counts were decreased after 10 days and remained below 10 CFU/mL while lactic acid bacteria and yeast were not detected. Changes of chemical composition were smaller than those of the untreated wine but bigger than those of the pressure-treated or heat-treated wine. Instrumental color was changed after $10{\sim}20$ days resulting from the increase of L value and the reduction of a value. Sensory quality was significantly similar with the fresh wine for 10 days, suggesting that pressure treatment would be the most effective sterilization method to improve the shelf life of jujube wine whereas freezing treatment would be insufficient.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1188-1195
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• 1999

This study was conducted to determin basic mineral compositions, chemical components, description of particle size distribution and whiteness for 32 items of insoluble mineral substances, i.e., 3 items of diatomaceus earth, 1 item of kaolin, 10 items of bentonite, 13 items of acid clay, 3 items of talc and 2 items of perlite. The chemical components and XRD (X-Ray diffractometer) for insoluble mineral substances, were similar with those of the reported references except kaolin. However, whiteness was determined in 90% level for talc, diatomaceus earth and kaolin. The contents of heavy metals in insoluble mineral substances were determined as follows : Pb, $nd{\sim}23.10$ ppm ; Cd, $nd{\sim}0.67$ ppm ; Hg, $nd{\sim}0.58$ ppm ; As, $nd{\sim}1.42$ ppm ; Cu, $nd{\sim}39.35$ ppm. These data were significanty lower than the references.