• Journal of the Korean earth science society
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• v.37 no.4
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• pp.187-199
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• 2016

The purpose of this study is to investigate the formation mechanism of landspout by using the Cloud Resolving Storm Simulator (CReSS). The landspout occurred over Ilsan, Goyang City, the Republic of Korea on June 10, 2014 with the damage of a private property. In synoptic environment, a cold dry air on the upper layers of the atmosphere, and there was an advection with warm and humid air in the lower atmosphere. Temperature differences between upper and lower layers resulted in thermal instability. The storm began to arise at 1920 KST and reached the mature stage in ten minutes. The cloud top height was estimated at 9 km and the hook echo was appeared at the rear of a storm in simulation result. Model results showed that the downburst was generated in the developed storm over the Ilsan area. This downburst caused the horizontal flow when it diverged near the surface. The horizontal flow was switched to updraft at the rear of storm, and the rear-flank downdrafts (RFDs) current occurred from simulation result. The RFDs took down the vertical flow to the surface. After then, the vertical vorticity could be generated on the surface in simulation result. Subsequently, the vertical vorticity was stretched to form a landspout. The cyclonic vorticity of echo hook from simulation was greater than $3{\times}10^{-2}s^{-1}$(height of 360 m) and landspout diameter was estimated at 1 km.

• Journal of Plant Biotechnology
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• v.35 no.4
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• pp.281-290
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• 2008

In plant, Receptor-like kinases (RLKs) are protein family, though its function is not yet understood, consisted of a predicted signal sequence, single transmembrane region, and cytoplasmic kinase domain. RLKs are involved in hormonal response pathways, cell differentiation, plant growth and development, self-incompatibility, and symbiont and pathogen recognition. In this study, expression levels of RLG1, RLG5, RLG6, RLG#6, RLG8, RLG10, RLG17, RLG18 and RLG20 were analyzed by Real-time PCR, when rice (Oryzae sativa) was treated abiotic stress. The expression levels of all RLGs were compared each other by analyzed value of threshold cycles ($C_T$). Consequently, RLGs were suppressed by NaCl as salinity stress, and expression of each RLK genes were showed difference treated salicylic acid and wound, respectively. However, All RLGs were induced under low temperature condition. Therefore, our results indicate protection-function of RLK genes to be an early response of rice against cold weather.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.191-202
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• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.43-49
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• 2007

Experiments have been performed to investigate biological characteristics of Diglyphus isaea (Walker), an ectoparasite of Liriomyza trifolii (Burgess). At $25^{\circ}C$, development time of D. isaea was estimated as 1.3 days for eggs, 4.5 days for larvae and 6.3 days for pupae. Adult longevity was 25.1 days, and a female adult could lay 305.3 eggs throughout its lifetime. Number of L. trifolii parasitized or killed by the wasp was 962.2 individuals/adult. Most of all parasitized or killed larvae were identified as third instar. With 20% honeyed water as food source, half of the adults could survive 180 days at $5^{\circ}C$, 150 days at $10^{\circ}C$, and 90 days at $15^{\circ}C$. After storing at $10^{\circ}C$ with absolute honey for 30 days, 70 days and 140 days, a female adult in room temperature laid eggs 190.8 individuals, 104.0 individuals and 89.4 individuals, respectively.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.20 no.7
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• pp.639-647
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• 2009

In this work, wrapping conductors with thin magnetic materials is proposed as a magnetic shielding method. The 0.1 mm thick metal sheets of mu-metal, grain-oriented electrical steel, and non-oriented electrical steel were produced from commercial alloy sheets through cold rolling and followed high temperature annealing. In case of 3-phase electric currents, mu-metal was the best in shielding performance at a B-field magnitude of about 100 ${\mu}T$, whereas silicon steels were better than mu-metal at a B-magnitude over 500 ${\mu}T$. In addition, wrapping with silicon steel(inner) together with mu-metal(outer) resulted in a shielding factor less than 0.1 even at 500 ${\mu}T$. These results are due to changes in hierarchy of magnetic permeabilities of the materials with increasing magnetic field strength. In case of single-phase electric current, B-magnitude outside the magnetic shell was rather increased compared to the unshielded case. This result is explained by vector composition of B-fields near magnetic shielding materials.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2002.11a
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• pp.171-184
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• 2002

Approx. 200,000 bpd vacuum residue oil is produced from oil refineries in Korea. These are supplying to use asphalt, high sulfur fuel oil, and upgrading at the residue hydro-desulfurization unit. Vacuum residue oil has high energy content, however high sulfur content and high concentration of heavy metals represent improper low grade fuel. To meet growing demand for effective utilization of vacuum residue oil from refineries, recently some of the oil refinery industries in Korea, such as SK oil refinery and LG Caltex refinery, have already proceeded feasibility study to construct 435-500 MWe IGCC power plant and hydrogen production facilities. Recently, KIER(Korea Institute of Energy Research) are studing on the Vacuum Residue gasification process using an oxygen-blown entrained-flow gasifier. The experiment runs were evaluated under the reaction temperature : 1,100~1,25$0^{\circ}C$, reaction pressure : 1~6kg/$\textrm{cm}^2$G, oxygen/V.R ratio : 0.8~0.9 and steam/V.R ratio : 0.4-0.5. Experimental results show the syngas composition(CO+H$_2$) : 85~93%, syngas flow rate : 50~110Mm$^3$/hr, heating value : 2,300~3,000 ㎉/Nm$^3$, carbon conversion : 65~92, cold gas efficiency : 60~70%. Also equilibrium modeling was used to predict the vacuum residue gasification process and the predicted values were compared reasonably well with experimental data.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.17-22
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• 2011

In this study, formaldehyde in various fisheries products was previously derivatized with acetylacetone and subsequently analyzed by using HPLC-PDA. The formaldehyde contents ranged from 0.07 to 73.74 mg/kg. The compound was significantly higher in both mollusks (0.34-12.38 mg/kg) and crustaceans (0.09-73.74 mg/kg) than in fish (0.07-3.35 mg/kg) and shellfish (0.50-3.90 mg/kg). This difference was due to storage time and temperature. In general, fish and shellfish are sold live or in refrigerated form with shorter a shelf-life, but mollusks and crustaceans are distributed in cold or frozen systems with a longer shelf-life. Using food intake data from a report of the National Health and Nutrition Survey, the daily human exposure level to formaldehyde was 0.58% of the ADI. The results from this study might provide fundamental information to confirm naturally-originating or fraudulent formaldehyde treatment in fisheries products.

• Horticultural Science & Technology
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• v.17 no.4
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• pp.476-480
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• 1999

This study was carried out to determine the optimum storage temperatures of six fruit nurseries ('Fuji' apple, 'Niitaka' pear, 'Sheridan' grape, 'Yumyoung' peach, 'Fuyu' persimmon, and 'Hayward' kiwifruit) from 1995 to 1997. Nursery plants were planted in field after storage at -5, 0, and $5^{\circ}C$ for one year. Nurseries stored at $0^{\circ}C$ showed highest survival rate and growth after planting. The survival rate of 'Sheridan' grape and 'Hayward' kiwifruit nursery plants stored at $-5^{\circ}C$ was 0%. Cold resistance of the two fruit nursery plants appeared weaker than others. Also, 'Niitaka' pear nursery plants stored at $5^{\circ}C$ showed significantly high survival rate and growth after planting. The higher storage temperature, the lower mineral and carbohydrate contents of nursery plants. Therefore, $0{\sim}5^{\circ}C$ in 'Niitaka' pear and near $0^{\circ}C$ in other five fruit nursery stocks were found to be the optimum storage temperatures.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.106-112
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• 1997

The effect of low concentrations of allspice (Pimenta dioica L.) in culture broth as an antibacterial agent against Escherichia coli 0157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼2% (w/v) of allspice was inoculated with 10$\^$5/∼10$\^$6/ cells/$m\ell$ of E. coli and S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% allspice and growth occured at 2％ allspice but only after a prolonged lag period. Growth of S. aureus was inhibited with increasing concentration of allspice at 35$^{\circ}C$. Growth of S. aureus occured at the presence of 0.1∼0.3% allspice but the viability of S. aureus at 0.5∼2.0% allspice was decreased during storage at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, inhibition of E. coli and S. aureus was increased with the progress of time and increasing spice concentration. During frozen storage at -20$^{\circ}C$, antibacterial activity of allspice against E. coli was increased with increasing storage time and spice concentration while that activity against S. aureus was effective during early period of storage. There was no major changes in population of S. aureus in TSB with different concentration of spice frozen at -20$^{\circ}C$. Viable counts of E. coli and S. aureus at 0.l％ of allspice was less than that of control during frozen storage.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.426-433
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• 1990

The conditions for immobilization of the partially purified ${\beta}-galactosidase$ form Bacillus subtilis HP4 and the properties of the immobilized enzyme have been investigated. The crude enzyme precipitated with cold acetone was purified about 68-fold through DEAE-cellulose and sephadex G-100 chromatography and its recovery was 19.9% The optimal conditions for Immobilization of enzyme were obtained in 2%(w/v) sodium alginate, 15%(v/v) enzyme solution and 2%(w/v) calcium chloride, and also the optimal stirring thme was 2 hours on the above conditions. The optimum temperature and pH values for immobilized enzyme were $55^{\circ}C$ and 6.5, respectively. Its residual activity was show 25% after heat treatment for an hour at $65^{\circ}C$, and found its high stability in pH 6.0 to 8.0. The enzyme activity was not affected b)· EDTA, 2-mercaptoethanol, KCN, protective agents, and other methal ions except Hg ion and Cu ion. The $K_m\;and\;V_{max}$ values of the immobilized enzyme on ONPG were $1.82{\times}10^{-2}M\;and\;3.57{\times}10^{-8}mole/min$, whereas those on lactose were $2.94{\times}10^{-2}M\;and\;1.68{\times}10^{-7} mole/min$, respectively. The remained enzyme activity for the immobilized enzyme was 95%t of original activity after storage of 40 days at $4^{\circ}C$, and when reused for 5 times was 81%. When skim milk(4.8% lactose) and 5% lactose solution were reacted with the immobilized enzyme(250 units/g) of lactose were 51% and 43%, respectively.