• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.136-144
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• 2006

This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it. Chisquare test was used to analyze the differences among schools, Evades and genders far food consumption using the SPSS. Results showed that students were exposed to at least two kinds of PHF in school lunches per day. 89% and 82% of students ate 100% amount of PHF-1 and PHF-2, respectively. There were significant differences in the amount of food consumption by school and day served. Students preferred high protein foods, such as meat ball, pork and chicken barbecues, which were consumed the most. These data indicate that appropriate control measures or procedure is needed to manage hazards associated with PHF in the menu items to decrease the risk of foodborne illness in school lunch.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.715-725
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• 2013

FAMEs produced from vegetable oil via transesterification reaction were known as alternative fuels. Lubrication and Wear properties of FAMEs were investigated to confirm the alternative possibility as lubricating base oil. In this study, lubrication properties and physical characteristics of mixture oils were examined using blended FAMEs(soybean, palm, waste oils) in two kinds of lubricating base oils. The oxidation stability of mixed samples were analyzed using ASTM D 2272 method and investigated for oxidation states of mixture oils after the shell four ball test. The results showed that the increase of FAMEs contents improved lubrication due to the intrinsic characteristics, however, increased the contents of oxidation which deteriorate the lubrication, and we found optimum mixture ratio as results of each base biodiesel (FAME).

• Applied Chemistry for Engineering
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• v.24 no.3
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• pp.274-278
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• 2013

Automatic transmission fluid (ATF) is used as an automatic transmission in the vehicle or as a characterized fluid for automatic transmission. Recently, vehicle manufacturers usually guarantee for changing fluids over 80000~100000 km mileage or no exchange. However, most drivers usually change ATF below every 50000 km driving distance when driving in Republic of Korea according to a survey from the Korea Institute of Petroleum Management which can cause both a serious environmental contamination by the used ATF and an increase in the cost of driving. In this study, various physical properties such as flash point, pour point, kinematic viscosity, dynamic viscosity at low temperature, total acid number and four-ball test were investigated for both fresh ATF and used ATF after the actual vehicle driving distance of 50000 km and 100000 km. It was shown that most physical properties were suitable for the specification of ATF, but the foam characteristics of the used oil after running 100000 km was unsuitable for the specification of fresh ATF. Therefore, the exchange cycle of ATF every 80000~100000 km driving distance is recommended considering great positive contributions to preventing environmental pollution and reducing driving cost.

• Tribology and Lubricants
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• v.30 no.5
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• pp.256-264
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• 2014

Enhancing the value of fine chemicals based on biomass resources is an important objective for addressing environmental and other concerns such as demand for renewable or green products, as well as from the political perspective to reduce dependence on fossil feedstock associated with the use of petroleum-based products. Based on these considerations, we studied the synthesis of estolide using waste plant-based oil materials and their application as lubricants and pour point depressants. Five estolides were prepared by varying molar ratio of palmitic acid (PA) to oleic acid (OA) using a reaction time of 48 h. The estolides were characterized by size exclusion chromatography (SEC) and nuclear magnetic resonance (NMR). The isolated yields were in the range of 57-78 % and purity was 93-97%, showing iodine values of 18.2-37.8, total acid numbers (TANs) of 75.6-94.2 mg KOH/g and estolide numbers (ENs) of 1.2-1.8. Increasing the ratio of OA to PA in the synthesis decreased the kinematic viscosity and clouding point of the estolides. Four ball wear test of the estolides as a base oil demonstrated that the wear scar diameter (WSD) of the estolides was significantly lower (0.320-0.495 mm) than the WSD of general base oils such as 150N and Yubase (0.735 and 0.810 mm, respectively), indicating better wear resistance of the estolides. However, the lubricant property was found to be independent of the amount of OA in the estolides. These new materials are prospective candidates for application as a lubricant base oil.

• Journal of the Microelectronics and Packaging Society
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• v.27 no.1
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• pp.55-65
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• 2020

The use of underfill materials in semiconductor packages is not only important for stress relieving of the package, but also for improving the reliability of the package during shock and vibration. However, in recent years, as the size of the package becomes larger and very thin, the use of the underfill shows adverse effects and rather deteriorates the reliability of the package. To resolve these issues, we developed the package using a solid epoxy material to improve the reliability of the package as a substitute for underfill material. The developed solid epoxy was applied to the package of the application processor in smart phone, and the reliability of the package was evaluated using thermal cycling reliability tests and numerical analysis. In order to find the optimal solid epoxy material and process conditions for improving the reliability, the effects of various factors on the reliability, such as the application number of solid epoxy, type of PCB pad, and different solid epoxy materials, were investigated. The reliability test results indicated that the package with solid epoxy exhibited higher reliability than that without solid epoxy. The application of solid epoxy at six locations showed higher reliability than that of solid epoxy at four locations indicating that the solid epoxy plays a role in relieving stress of the package, thereby improving the reliability of the package. For the different types of PCB pad, NSMD (non-solder mask defined) pad showed higher reliability than the SMD (solder mask defined) pad. This is because the application of the NSMD pad is more advantageous in terms of thermomechanical stress reliability because the solderpad bond area is larger. In addition, for the different solid epoxy materials with different thermal expansion coefficients, the reliability was more improved when solid epoxy having lower thermal expansion coefficient was used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.