• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.308-318
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• 2013

Korean soybean varieties, 'Seonyu' and 'Hwangkeum' were planted in 2012, and three temperature gradient, Tc($19.8^{\circ}C$, ambient temperatured), $Tc+1.7^{\circ}C$, and $Tc+2.5^{\circ}C$, were artificially created by controlling the green house system during seed filling period. Mature seeds that developed under these conditions were analyzed for variances in physicochemical properties. The 100-seed weight and seed-coat ratio of soybean were decreased, but small seed rate was increased by high temperature during seed filling period. Protein content was increased, but oil content was decreased significantly with increasing the seed filling temperature. The decrement of carbon to nitrogen ratio (C/N), and the increment of monosaccharide, fructose and sucrose, in seeds explained that carbohydrate assimilation during seed filling was restricted by high temperature. Rapid increments of seed volume and weight were observed in the seeds of high seed filling temperature, but as soaking time increased the highest values were observed in the seeds of ambient seed filling temperature. The 100-seed weight and seed-coat ratio of soybean were closely related not only to the increment of soaking volume and weight, but also the increments of total dissolved solids (TDS) and electro conductivity (EC). Whereas protein content and C/N ratio showed less relationship with the soaking properties, but they had a positive correlation with TDS and EC. From the results, it was considered that high values of TDS and EC in the seeds of high temperature were mainly due to the incomplete conversion of assimilates into storage compounds. However, sugar content showed less influence on the soaking properties and the values of TDS and EC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Korean Journal of Heritage: History & Science
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• v.46 no.3
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• pp.230-250
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• 2013

possessed by Dong-A University Museum is designated as Treasure No. 595, and has been known for a more exquisite, delicate and realistic expression and a colorful three-dimensional structure compared to the 'grass and insect painting' work and its value in art history. However, it has not been analyzed and studied in fabric craft despite it being an embroidered work. This study used scientific devices to examine and analyze the Screen's fabric, thread colors, and embroidery techniques to clarify its patterns and fabric craft characteristics for its value in the history of fabric craft. As a result, consists of eight sides and its subject matters and composition are similar to those of the general paintings of grass and insects. The patterns on each side of the 'grass and insect painting' include cucumber, cockscomb, day lily, balsam pear, gillyflower, watermelon, eggplant, and chrysanthemums from the first side. Among these flowers, the balsam pear is a special material not found in the existing paintings of grass and insect. The eighth side only has the chrysanthemums with no insects and reptiles, making it different from the typical forms of the paintings of grass and insect. The fabric of the Screen uses black that is not seen in other decorative embroideries to emphasize and maximize various colors of threads. The fabric used the weave structure of 5-end satin called Gong Dan [non-patterned satin]. The threads used extremely slightly twisted threads that are incidentally twisted. Some threads use one color, while other threads use two or mixed colors in combination for three-dimensional expressions. Because the threads are severely deterioration and faded, it is impossible to know the original colors, but the most frequently used colors are yellow to green and other colors remaining relatively prominently are blue, grown, and violet. The colors of day lily, gillyflower, and strawberries are currently remaining as reddish yellow, but it is anticipated that they were originally orange and red considering the existing paintings of grass and insects. The embroidery technique was mostly surface satin stitch to fill the surfaces. This shows the traditional women's wisdom to reduce the waste of color threads. Satin stitch is a relatively simple embroidery technique for decorating a surface, but it uses various color threads and divides the surfaces for combined vertical, horizontal, and diagonal stitches or for the combination of long and short stitches for various textures and the sense of volume. The bodies of insects use the combination of buttonhole stitch, outline stitch, and satin stitch for three-dimensional expressions, but the use of buttonhole stitch is particularly noticeable. In addition to that, decorative stitches were used to give volume to the leaves and surface pine needle stitches were done on the scouring rush to add more realistic texture. Decorative stitches were added on top of gillyflower, strawberries, and cucumbers for a more delicate touch. is valuable in the history of paintings and art and bears great importance in the history of Korean embroidery as it uses outstanding technique and colors of Korea to express the Shin Sa-im-dang's 'Grass and Insect Painting'.

• Korean Journal of Ecology and Environment
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• v.44 no.3
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• pp.272-279
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• 2011

Copper cyanide is a chemical produced in large quantities with 2,500 tonnes being produced in 2006. It is mainly used for electroplating copper, particularly alkali-Cu plate and brass plating. The purpose of this study is to reassess the physicochemical properties and environmental fate of copper cyanide based on reliable data and and to conduct an ecotoxicity test according to the OECD test guidelines as an initial environmental risk assessment (need to state where this was done). Metal containing inorganic substances are not subject to degradation, biodegradation or hydrolysis. Aquatic toxicity tests of copper cyanide were conducted according to OECD test guideline 201, 202 and 203 for green algae, daphnia, and fish, respectively. The following acute toxicity test results were obtained for aquatic species: 0.089 mg $L^{-1}$ (Algae, 72 Hr-$EC_{50}$); 0.21 mg $L^{-1}$ (flea, 48 Hr-$LC_{50}$); 0.62 mg $L^{-1}$ (Fish, 96 Hr-$ErC_{50}$). The chemical possesses properties indicating a hazard for the aquatic environment (acute toxicity in fish, daphnia and algae below 1.0 mg $L^{-1}$). As a result of this study, copper cyanide has become a candidate for detailed risk assessment. Countries that produce this chemical in significant quantities are recommended to perform specific assessments.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.279-285
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• 2013

To establish sample preparation method for detection of food-borne pathogens from lettuce, perilla leaves, cucumber, pepper, and cherry tomato, the influences of diluent composition, processing time, and proportion of diluent to sample were examined. Each produce was inoculated with 6.0 log $CFU/cm^2$ of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Each produce was treated with 0.1% peptone water, and D/E neutralizing broth. Processing time of produce was 30, 60, 90, and 120s, and the proportion of diluent to sample was 2 : 1, 4 : 1, 9 : 1, and 19 : 1. The number of bacteria after treatment of D/E neutralizing broth was higher than that of 0.1% peptone water (P<0.05). In cherry tomato, the population of S. typhimurium recovered from treated with D/E broth was higher than that recovered from treated with 0.1% peptone water by 1.05 log $CFU/cm^2$ (P<0.05). No difference in numbers of pathogens was observed in processing time. Optimum proportion of diluent to perilla leaf, iceberg lettuce, cucumber, green pepper, and tomato was 9 : 1, 4 : 1, 2 : 1, 2 : 1, and 2 : 1, respectively. These data suggest that D/E neutralizing broth should be recommend as diluent, and the diluent volume applied to produce should be determined in proportion to produce surface area per weight (g).

• Journal of Korean Tunnelling and Underground Space Association
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• v.22 no.4
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• pp.347-365
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• 2020

In order to resolve traffic problems in urban areas and to increase the area of green spaces, tunnels in downtown areas are being increased. Additionally, the application of large port smoke extraction ventilation systems is increasing as a countermeasure to smoke extraction ventilation for tunnels with high potential for traffic congestion. It is known that the smoke extraction performance of the large port smoke extraction system is influenced not only by the amount of the extraction flow rate, but also by various factors such as the shape of the extraction port (damper) and the extraction air velocity through a damper. Therefore, in this study, the design standards and installation status of each country were investigated. When the extraction air flow rate was the same, the smoke extraction performance according to the size of the damper was numerically simulated in terms of smoke propagation distance, compared and evaluated, and the following results were obtained. As the cross-sectional area of the smoke damper increases, the extraction flow rate is concentrated in the damper close to the extraction fan, and the smoke extraction rate of the damper in downstream decreases, thereby increasing the smoke propagation distance on the downstream side. In order to prevent such a phenomenon, it is necessary to reduce the cross-sectional area of the smoke damper and increase the velocity of passing air through the damper so that the pressure loss passing through the damper increases, thereby reducing the non-uniformity of smoke extraction flow rate in the extraction section. In this analysis, it was found that when the interval distance of the extraction damper was 50 m, the air velocity passing through damper was 4.4 m/s or more, and when the interval distance of the extraction dampers was 100 m, the air velocity passing through damper was greater than 4.84 m/s, it was found to be advantageous to ensure smoke extraction performance.

• Archives of design research
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• v.13 no.2
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• pp.95-102
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• 2000

The purpose of this study is to find out what is the preference of users according to the location of benches at urban community parks. This location of benches is seperated into 4 patterns according to arranging pattern of water space, a walk, pergola and shelter, greenspace. To investigate the visual preference is examined by analyzing visual volume of 4 patterns. Results are as follows; 1. Factor analysis by the total data showed that 5 factors explain 60.40 percent of total variance of the location of bench visual character. They were classified by the sensitive factor, visual factor, physical-individual factor, distinct factor, density factor. Among 5 factors, the sensitive factor which represented psychological reaction was appreciated to be highest. 2. Most of 20 items showed the following scores of mean values in sementic differential experiment : Spot 1->Spot 4-> 2-> 3. The mean values between arrangement place locational differences showed significantly, that could explain to be a violent contrast between the natural factors(weater space, green space, etc) and the artificial factors (around of pergola, shelter, etc)

• Journal of the Korean Wood Science and Technology
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• v.8 no.1
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• pp.13-21
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• 1980

This experiment was carried out to investigate the effect of heating periods on the physical and mechanical properties of maple (Acer mono Max.) by oven heating and heating in water at 100$^{\circ}C$ for 0, 2, 4, and 6 days respectively. The results obtained are summarized as follows: 1. The green volume specific gravity due to oven heating decreased from 6 days of exposure, and that, due to heating in water decreased from 4 days of exposure. 2. The radial shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 6 days of exposure. The tangential shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 2 days of exposure. 3. The amount of water absorption due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 4 days of exposure. 4. The compressive strength pararelled to grain due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 2 days of exposure. 5. The shearing strength pararelled to grain due to oven heating increased till 2 days of exposure, but decreased from 4 days of exposure, and that due to heating in water decreased from 4 days of exposure. 6. The bending strength due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 6 days of exposure. The impact bending absorbed energy due to oven heating decreased from 4 days of exposure, and that due to hearing in water decreased from 2 days of exposure.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Clean Technology
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• v.26 no.2
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• pp.102-108
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• 2020

In recent years, packed column has been widely used in separation processes, such as absorption, desorption, distillation, and extraction, in the petrochemical, fine chemistry, and environmental industries. Packed column is used as a contacting facility for gas-liquid and liquid-liquid systems filled with random packed materials in the column. Packed column has various advantages such as low pressure drop, economical efficiency, thermally sensitive liquids, easy repairing restoration, and noxious gas treatment. The performance of a packed column is highly dependent on the maintenance of good gas and liquid distribution throughout a packed bed; thus, this is an important consideration in a design of packed column. In this study, hydraulic pressure drop, hold-up as a function of liquid load, and mass transfer in the air, air/water, and air-NH₃/water systems were studied to find the geometrical characteristic for raschig super-ring experiment dry pressure drop. Based on the results, design factors and operating conditions to handle noxious gases were obtained. The dry pressure drop of the random packing raschig super-ring was linearly increased as a function of gas capacity factor with various liquid loads in the Air/Water system. This result is lower than that of 35 mm Pall-ring, which is most commonly used in the industrial field. Also, it can be found that the hydraulic pressure drop of raschig super-ring is consistently increased by gas capacity factor with various liquid loads. When gas capacity factor with various liquid loads is increased from 1.855 to 2.323 kg^-1/2 m^-1/2 S^-1, hydraulic pressure drop increases around 17%. Finally, the liquid hold-up related to packing volume, which is a parameter of specific liquid load depending on gas capacity factor, shows consistent increase by around 3.84 kg^-1/2 m^-1/2 S^-1 of the gas capacity factor. However, liquid hold-up significantly increases above it.