• Journal of Conservation Science
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• v.18 s.18
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• pp.63-74
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• 2006

All rock materials of the three storied stone pagoda in Seoakri were composed of light gray alkali granite with medium grained and developed with small mialolitic cavities. This stone pagoda is preserving almost archetype except the head part because there was repair work already. But, foundation, basement and roof rocks are serious state by microbial invasion such as lichens. Because there are tree and grass that cause direct effect to stone pagoda surrounding. Therefore, conservation treatment executed the primary dry cleaning and secondary wet cleaning treatment. Stone surface is partly not removed well such as lichens which part removed using cleansing device that use high temperature steam. Some treated part concrete and epoxy resin remove and retreatment with mixing talc and alkali granite powder to epoxy resin. Did color matching at mixing process of epoxy resin and fillers to properties with set the feel of a material. Also, drainage ditched to minimize inflow of rainwater fall from slope that is on the east of stone pagoda, tree and grass in stone pagoda surrounding wished to do remove and control occurrence of lichens hereafter minimizing moisture conteats.

• Journal of the Korea Computer Industry Society
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• v.8 no.2
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• pp.107-112
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• 2007

Laser wave length can have evaporation effect by absorption because outer skin or tissue of focus is consisted of water almost though absorption of water occurs more than 90% almost in formation thickness of very thin floor. Can operate outer skin, steam by floor and correct incision of formation is available. Suture surgical operation is available to vein or lymph system and surgical operation region can dry and see as eye and radish bleeding surgical operation is available. Specially, stability of tube both end output about pulse by weight very, this research can cause various curative effect because can reduce bulk and control easily current wave style of medical laser using electric power conversion device of high frequency way. If introduce ZVS (Zero Voltage Switching) or ZVZCS (Zero Voltage and Zero Current Switching), is more profitable because can reduce switching damage. Because electric power department of proposed medical laser can do stable soft-switching in wide subordinate extent introducing ZVZCS technique by the first help and control department composes microcontroller, output current waveform user have free form make Result that experiment because design and manufacture, brought result that improve of 20% than existing equipment, and will be bought to get into superior result if supplement as systematic late.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• The Journal of the Petrological Society of Korea
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• v.7 no.1
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• pp.1-14
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• 1998

Dangsanbong volcano, which is located on the coast of the western promontory of Cheju Island, occurs in such a regular pattern on the sequences which represent an excellent example of an eruptive cycle. The volcano comprises a horseshoe-shaped tuff cone and a younger nested cinder cone on the crater floor, which are overlain by a lava cap at the top of the cinder cone, and wide lava plateau in the moat between two cones and in the northern part. The volcanic sequences suggest volcanic processes that start with Surtseyan eruption, progress through Strombolian eruption and end with Hawaiian eruption, and then are followed by rock fall from sea cliff of the tuff cone and by air fall from another crater. It is thought that the eruptive environments of the tuff cone could be mainly emergent because the present cone is located on the coast, and standing body of sea water could play a great role. It is thought that the now emergent part of the tuff cone was costructed subaerially because there is no evidence of marine reworking. The emergent tuff cone is characterized by distinctive steam-explosivity that results primarily from a bulk interaction between rapidly ascending magma and external water. The sea water gets into the vent by flooding accross or through the top or breach of northern tephra cone. Dangsanbong tuff cone was constructed from Surtseyan eruption which went into with tephra finger jetting explosion in the early stage, late interspersed with continuous upruch activities, and from ultra-Surtseyan jetting explosions producting base surges in the last. When the enclosure of the vent by a long-lived tephra barrier would prevent the flooding and thus allow the vent to dry out, the phreatomagmatic activities ceased to transmit into magmatic activity of Strombolian eruption, which constructed a cinder cone on the crater floor of the tuff cone Strombolian eruption ceased when magma in the conduit gradually became depleted in gas. In the Dangsanbong volcano, the last magmatic activity was Hawaiian eruption which went into with foundation and effusion of basalt lava.

• Journal of agriculture & life science
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• v.53 no.5
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• pp.137-143
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• 2019

To manufacturing of solid fuel by reuse of the wastes, the drying unit which have 500 kg/hr of drying capacity was developed and experimentally evaluate the performance. The spinach grown in Nam-hae island were used for the experiments and investigated of the heated-air drying characteristics as the inlet amount of raw materials, raw material stirring status, conveying type and drying time. The drying air heated by the energy derived from the steam which is supplied from the incineration plant. The moisture contents of raw materials were measured 85.65%. The inlet flow rate of drying air made a difference as the depth of the raw materials loaded on the drying unit and temperature has showed 108~144℃. The drying speed of the mixed drying more than doubled as that of non mixed drying under the same drying type, inlet amount, drying time and drying air temperature. In each experiment, the drying capacity have showed over 500 kg/hr. A drying efficiency of the ratio of drying consumption energy to input energy was 33.46%, lower than the average of 57.76% for the 157 conventional dryers. Because developed dryer must have a drying time of less than one hour, it is considered that the dry efficiency has been reduced due to the loss of wind volume during drying. If waste heat from incineration plant is used as a direct heat source, the dry air temperature is expected to be at least 160℃, greatly improving the drying capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.572-582
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• 2006

This survey was conducted from June 2004 to August 2004, through questionnaires given to 432 women aged ranging from 20 to 50 years, who were living in the Seoul metropolitan area. The questionnaires were designed to determine the physique, level of obesity and dieting survey as well as to uncover which diets were in fashion and their satisfaction degree. Dieting-related knowledge and dieting side effects were also investigated. The results were as follows: In dieting survey, as the age increased, dieting for health reason (52.3%) increased, whereas that for aesthetic reasons (32.6%) decreased (p<0.05). The most effective methods of dieting were exercise (50.2%) and diet (45.0%) regimens. In regards to exercise frequency, 46.5% for none, 23.5% for 1-2 times a week, suggesting that most respondents do not practice exercise for dieting purposes (p<0.05). Major source for dieting was shown to be obtained from relative family or friends (31.7%), newspapers or magazines (29.3%) and internet (14.9%). As the age decreased, information from the latter increased, whereas that from TV program (21.2%) decreased (p<0.05). Reasons for excess weight were bad eating habits (39.6%), lack of exercise (38.3%), pregnancy and childbirth (10.6%). In fad dieting, while organic foods and aerobic exercises scored the highest satisfaction degree among diet and exercise regimens, on the other hand, sauna, steam baths and high temperature half-immersion baths scored the highest among surgery and other special therapies. As the age increased, the satisfaction degree for organic foods such as organic vegetable and high functional boiled cooked rice increased (p<0.05). As the age increased, scores on dieting-related knowledge decreased. Side effects of dieting included dizziness 06.2%) fatigue (15.1%) indigestion/constipation (11.1%) physical weakness 00.5%), loss of concentration (7.8%), dry skin (7.4%) loss of motivation (6.7%). The above results showed that attitude toward dieting among adult women varied with age and in light of the well-being trend, organic foods and aerobic exercises scored the highest satisfaction degree through all age.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.3
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• pp.225-230
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• 2004

Jeju native sorghums were grown with six different planting densities ($5{\times}5cm,\;10{\times}10cm,\;15{\times}15cm,\;20{\times}20cm,\;25{\times}25cm\;and\;30{\times}30cm$) from April 3 to September 6 in 2000 in Jeju island to determine the influence to growth, yield and feed value by the planting densities. Days to heading were delayed from 66 days to 69 days as increasing of plant density. Plant height was 195.1cm at $30{\times}30cm$ plot, whereas that was 216.5cm at $10{\times}10cm$ plot, indicating that the plant was higher by the decrease of the planting density. As plant density increased, the number of leaves and steam diameter were decreased. Fresh forage yield increased from 25.4 to 61.3 MT/ha, dry matter (DM) yield from 5.8 to 16.5 MT/ha, crude protein (CP) yield from 0.4 to 1.5 MT/ha and total digestible nutrients (TDN) yield from 2.7 to 8.8 MT/ha as planting density from $30{\times}30cm\;to\;10{\times}10cm$ plot. Crude protein content increased from 7.0 to $9.0\%$, ether extract content from 1.7 to $4.4\%$, nitrogen free extract content from 36.9 to $38.4\%$ and TDN content from 46.1 to $55.5\%$ as planting density was decreased. whereas crude fiber content decreased from 43.9 to $37.1\%$ and crude ash content from 8.4 to $6.8\%$.