• Special Issue of the Society of Naval Architects of Korea
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• 대한조선학회 2007년도 특별논문집
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• pp.118-127
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• 2007

SAW(Submerged Arc Welding) process is generally applied to a wide range of welding area in the fabrication of steel structure. This process has a good characteristic properties such as the high quality of welds and the high deposition rates, but in case of welding on a thick steel plate, it also has higher cold crack susceptibility than that of a thin steel plate. The purpose of this research is to find the main factor of crack generation and clarify the countermeasure for crack prevention, and then establish the optimum welding condition in a heavy thick steel plate. The results of this study are as follows, 1. The cause of crack generation is found the diffusible hydrogen penetrated into weld metal by decomposition of the remained moisture in SAW flux during welding. 2. For the removal of diffusible hydrogen, the raw materials of SAW flux are to be dehydrated at the high temperature in the initial manufacturing stage. 3. Mechanical properties of weld metal welded with the dehydrated SAW flux were evaluated very excellent, furthermore the weld metal has been proved to have low diffusible hydrogen content with 3.1ml /100g. 4. The weldability and quality welded with thick steel plates were improved by establishing the new optimum welding condition.

• Korean Journal of Food Science and Technology
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• 제21권2호
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• pp.294-299
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• 1989

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

• Journal of the Korean Ceramic Society
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• 제51권2호
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• pp.121-126
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• 2014

The influence of a liquid medium duringa wet-milling process in the grinding and oxidation of silicon powder was investigated. Distilled water, dehydrated ethanol and diethylene glycol were used as the liquid media. The applied grinding times were 0.5, 3, and 12 h. Ground silicon powder samples were characterized by means of aparticle size analysis, scanning electron microscopy(SEM), x-ray powder diffraction (XRD), FT-IR spectroscopy and by a chemical composition analysis. From the results of the characterization process, we found that diethylene glycol is the most efficient liquid medium when silicon powder is ground using a wet-milling process. The FT-IR results show that the Si-O band intensity in an unground silicon powder is quite strongbecause oxygen becomes incorporated with silicon to form $SiO_2$ in air. By applying deionized water as a liquid medium for the grinding of silicon, the $SiO_2$ content increased from 4.12% to 31.7%. However, in the cases of dehydrated ethanol and diethylene glycol, it was found that the $SiO_2$ contents after grinding only changed insignificantly, from 4.12% to 5.91% and 5.28%, respectively.

• Journal of the Korean Chemical Society
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• 제57권1호
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• pp.12-19
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• 2013

The single-crystal structure of fully dehydrated partially $Li^+$-exchanged zeolite Y, ${\mid}Li_{50}Na_{25}{\mid}[Si_{117}Al_{75}O_{384}]$-FAU, was determined by single-crystal synchrotron X-ray diffraction techniques in the cubic space group $Fd\bar{3}m$ at 100(1) K. Ion exchange was accomplished by flowing stream of 0.1 M aqueous $LiNO_3$ for 2 days at 293 K, followed by vacuum dehydration at 623 K and $1{\times}10^{-6}$ Torr for 2 days. The structure was refined using all intensities to the final error indices (using only the 801 reflections with ($F_o$ > $4{\sigma}(F_o)$) $R_1/R_2=0.043/0.140$. The 50 $Li^+$ ions per unit cell are found at three different crystallographic sites. The 19 $Li^+$ ions occupy at site I' in the sodalite cavity: the $Li^+$ ions are recessed 0.30 ${\AA}$ into the sodalite cavity from their 3-oxygens plane (Li-O = 1.926(5) ${\AA}$ and $O-Li-O=117.7(3)^{\circ}$). The 20 $Li^+$ ions are found at site II in the supercage, being recessed 0.23 ${\AA}$ into the supercage (Li-O = 2.038(5) ${\AA}$ and $O-Li-O=118.7(3)^{\circ}$). Site III' positions are occupied by 11 $Li^+$ ions: these $Li^+$ ions bind strongly to one oxygen atom (Li-O = 2.00(8) ${\AA}$). About 25 $Na^+$ ions per unit cell are found at four different crystallographic sites: 4 $Na^+$ ions are at site I, 5 at site I', 12 at site II, and the remaining 4 at site III'.

• Korean Journal of Agricultural Science
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• 제47권2호
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• pp.375-380
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• 2020

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

• Food Science and Preservation
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• 제20권2호
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• pp.284-288
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• 2013

Omija (Schizandra chinensis B.) slices were dehydrated with 20, 40, and 60% (w/w) red algae extract (RAE), and 40% of RAE was selected as the proper processing concentration considering the dehydration efficiency and cost of the dehydrating agent. The RAE-treated omija samples were compared with the hot-air dried samples in terms of the qualities such as the rehydration capacity and total phenolic contents. The rehydration ratios of the RAE-treated samples were greater than those of the hot-air dried samples by 31%. The total phenolic contents of the RAE-treated samples (1304.8 mg GAE/100 g) were higher than those of the hot-air dried samples (999.5 mg GAE/100 g). Therefore, omija slices can be dehydrated with RAE without quality loss.

• Journal of the Mineralogical Society of Korea
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• 제4권2호
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• pp.99-107
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• 1991

Three fully dehydrated fully Rb+-exchanged zeolite A single crystals have been prepared by the reduction of all Na+ ions in dehydrated Na12-A by rubidium vapor at various experimental conditions (220 $\leq$ T $\leq$ 33$0^{\circ}C$, 2 $\leq$ t $\leq$24 hours, and 0.1 $\leq$ PRb $\leq$ 1.1 Torr). Their structures were determined by single-crystal X-ray diffraction methods in the space group {{{{ RHO }}m3m (a=12.245(3) A) at 22(1)$^{\circ}C$. In these structures 12.6(2) to 13.5(2) Rb species are found per unit cell, more than the 12 Rb+ ions needed to balance the anionic charge of the zeolite framework, indication that the sorption of Rb0 has occurred. In each structure, three Rb+ ions per unit cell are located at the centers of 8-rings. Beyond that, the fractional occupancies observed are simply explained by two unit cell arrangments. In one, two Rb+ ions are in the sodalite unit near opposite 6-rings, six are in the large cavity near 6-ring, and one is in the large cavity near a 4-ring. In the other, three Rb species in the sodalite cavity (forming a triangle 3.7 A on an edge) each bond (3.4 A) through a 6-ring to an Rb species in the large cavity to give an (Rb6)4+ cluster of symmetry 3m (C3V). Five additional Rb+ ions fill the remaining large-cavity 6-ring sites.

• Korean Journal of Medicinal Crop Science
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• 제25권4호
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• pp.209-216
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• 2017

Background: Dehisced ginseng seeds need to be stored at cold temperatures for around 3 months to break their physiological dormancy, and thus, to aid in gemination. In the presence of high moisture in such an environment, seed spoilage and pre-germination may lower seed quality and productivity. To improve seed quality during cold-stratification, the effects of seed dehydration and temperature were tested. Methods and Results: In early December, dehisced ginseng seeds were dehydrated at 4 different levels and stored at $2^{\circ}C$ $-2^{\circ}C$, and $-20^{\circ}C$ for 3 months. Germination was carried out on the filter papers moistened with distilled water; emergence of root, shoot, and seed spoilage were assessed. Seed viability was examined by the tetrazolium test. More than 90% of the seeds stored at $2^{\circ}C$ and $-2^{\circ}C$ without drying or endocarp dehydration germinated, but seeds that were dehydrated to have a moisture content (MC) below 31% showed poor germination and lost their viability. In addition, the seeds stored at $-20^{\circ}C$ failed to show effective germination. Conclusions: Seed storage after endocarp dehydration might help to improve seed quality and increase seedling's ability to stand during the spring-sowing of ginseng.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 한국식품조리과학회 2005년도 추계학술대회 및 정기총회
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• pp.56-65
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• 2005

This study was purposed to investigate the antioxidative effects, the enzyme activity of the alcohol metabolizing and melanin production of Maesil(Prune mume). The antioxidant activity of Maesil(Prunu mume) was analyzed by measuring thiobarbituric acid reactive substances(TBARS value) and electron donating ability. And we investigated the changes of alcohol dehydrogenase(ADH) and acetaldehyde dehydrogenase(ALDH) activity by measuring the maximum absorbency at 340nm in vitro and human study. The inhibitory effects of Maesil were investigated in vitro and in B-16mouse melanoma cells on melanin biosynthesis that is closely related to hyperpigmentation. The antioxidant activities for TBA values were 29.65% in ascorbicacid, 45.35% in BHT, 15.99% in extract of dehydrated maesil flesh(EDMF) and 25.00% in extract of dehydrated maesil juice(EDMJ). The electron donating abilities by DPPH were 96.69% in ascorbic acid, 77.82% in BHT, 34.25% in EDMF, and 42.99%in EDMJ. Electron donating abilities by DPPH in the presence of 0.02% EDMF and EDMJ were 53.21% and 59.19% respectively. Facilitating rates of ADH activity were 137.92, 131.58, 152.96, 218.70, 111.76, and 144.27% in maesil juice, 5, 10, and 15% GMT, and 0.5 and 1.0% aspartic acid, respectively. ALDH activity increased in the order of Maesil juice > ALDH > GMT > aspartic acid, and facilitating rate of ALDH activity in Maesil juice was the highest at 976.44%. Maesil extracts inhibited tyrosinase activity that converts dopa to dopachrome in the biosynthesis process. B-16 cells treated by Maesil extracts showed that the viability was over 80%. Maesil and maesil products in vitro and B-16 cells inhibited melanin production significantly.

• Korean Journal of Food Science and Technology
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• 제32권5호
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• pp.979-984
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• 2000

To improve the quality of dehydrated onion, antibrowning agents were screened. Effects of antibrowning agents on the degree of browning and the quality characteristics in dried onions were investigated. Sliced onions were dehydrated in an air drier at $70^{\circ}C$ within 3 percent moisture. Among various antibrowning agents, cyclodextrin and corn starch treatments were selected. Dipping in 4%(w/v) corn starch suspension proved more effective in preventing browning than other treatments. The change of color and the degree of browning showed a correlation. Dried onions treated with antibrowning agents prevented browning at around $24{\sim}32%$ compared to control. The contents of reducing sugar and vitamin C in treated onions had minimally changes.