• The Korean Journal of Malacology
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• v.22 no.2
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• pp.175-182
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• 2006

Artificial induction of maturation by heating of the ark shell, Scapharca broughtonii (Schrenck) broodstock was investigated from 10th March to 21th May in 2004. Maturity at the fixed water temperature group of $23^{\circ}C$ was 60.5％, and it was the highest in maturity among experimental groups cultured for seven weeks. The proportions of organism surviving to start of S. broughtonii in the raised water temperature experimental groups (20 and $23^{\circ}C$) were over 90.5％, as similar to the control group (natural water temperature, 84.8％). But, the proportions of organism surviving to start of S. broughtonii in the fixed water temperature experimental groups (20, 23, and $26^{\circ}C$) were decreased with the increasing of the water temperature. In the fixed water temperature experimental groups of $26^{\circ}C$, the survival was 18.1％. Base on these results, the fixed water temperature of $20^{\circ}C$ (accumulated water temperature; $1,295^{\circ}C$) was the best condition for artificial induction of sexual maturation.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.628-634
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• 2003

To investigate the effects of storage and pasteurization temperature on the quality of kiwi juice $(13.5^{\circ}Brix)$, the Kiwi juice was pasteurized at 65, 75 and $85^{\circ}C$ for 15 sec. The microbial, physicochemical measurements and sensory evaluations were conducted at the same condition during storage at 4 and $25^{\circ}C$ for 30 days. Most of the vegetative bacteria cells in kiwi juice were destroyed by heat treatment over $65^{\circ}C$, and they did not actively grow in kiwi juice after pasteurization. The D values of bacteria in kiwi juice by tubular type of heating exchange were 4.17, 1.47 and 0.81 sec at 65, 75 and $85^{\circ}C$, respectively. The growth of microorganisms during storage were not detected in the most samples. The amounts of vitamin C decreased as the pasteurization-storage-temperature and storage time increased. While reducing sugar increased as the pasteurization-storage temperature-storage time increased, it decreased rapidly after 20 days of storage. Hunter's color values L, a and b of stored kiwi juice were decreased at all storage conditions, browning reaction rate increased as the pasteurization-storage-temperature was decreased.

• Resources Recycling
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• v.18 no.6
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• pp.30-37
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• 2009

Silica sol was prepared from the mixture of sodium silicate solution and oxidized silicate solution in which sodium had been removed by sol-gel process. The properties of sodium silicate solution and silicate solution thus prepared were characterized by yellow silicomolydate method. Moreover, the formation and growth of silica sol from sodium silicate solution was investigated. Sodium silicate solution with 2% of $SiO_2$ contains 95% of reactive silicate, and 50% of reactive silicate participates sol-gel reaction. From the results of FT-IR analysis, it was found that the intensity of silanol bond decreased and the intensity of siloxane bond increased with increasing reaction temperature. Zeta potential of silica sol prepared at each condition was -40~-60 mV and it could be known that silica sol in this study was well dispersed. The silica sol with 5~10 nm size could be prepared by heating the mixed solution of sodium silicate and silicate solution. And the silica sol grew into about 20 nm as silicate solution was added to silica sol solution.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.338-342
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• 1996

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

• Magazine of the Korean Society of Agricultural Engineers
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• v.35 no.2
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• pp.92-103
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• 1993

A sunday system with a horizontal bin-type composter was constructed and operated to evaluate its composting performance for four days for each test in October, 1992. A sundry system is one of popular systems for composting livestock manure, of which main benefit is to utilize unlimited, clean, and free solar radiation. A rectangular concrete bin(composter) with dimension of 300cm(length) X90cm(width) X60cm(height) was bedded alternatively with four lanes of aeration pipes and heating pipes, and was insulated at three walls with 50mm styrofoam. Each aeration pipe of a diameter of 25mm had 4mm perforated holes at every 15cm longitudinally, and supplied air of about 2m$^3$/min to the composter to maintain aerobic condition . A stirrer rotating at 1 rpm made one round trip every 20 minutes on the conveying chain along the the length of the composter. Five tests (Test 1~Test 5) were implemented to evaluate the composting effectiveness of a sundry system with a horizontal bin-type composter. Treatments of two levels of the mixture ratio of swine manure and paper sludge cakes(manure : paper sludge cakes= 1 : 4 and 1 : 2) and two levels of the water content(W/C ; 70% and 50%) were made to test the significance of the physicochemical properties for decomposition of the mixture materials. Temperature, C/N ratio, water content, microbial activity of the composting materials were taken measurements to evaluate its performance with the lapse of composting time for tests. A small-scale sundry system with a bin-type composter did not appear to be an appropriate system for composting livestock manure. Since heat generation by the composting materials could not overcome heat loss due to areation in a small-scale composter, a proper thermal enviroment could not be maintained to propagate massively thermopilic microorganism relatively in a short period of time. Different from the result of Chol et al.(1992) 6), a temperature variation of the composting materials did not show the peak clearly and C/N ratio didn't lower with time as expected. Mesophilic microoragnism seemed to play an important role for decomposition of the mixture materials. A sundry system with a bin-type composter may be good for a large-scale livestock farm household which may produce enough animal manure. Therefore a decision should be made very carefully to choose a system for composting livestock waste.

• Journal of Navigation and Port Research
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• v.39 no.6
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• pp.523-528
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• 2015

In this study, we investigated the effects of sulfuric acid on the synthesis of calcium borate in the artificial boron-containing brine (bittern) saturated with calcium hydroxide. For the study, we attempted to synthesize calcium borate under various conditions such as reaction temperature, reaction time, and cooling temperature after heating, and then to examine the recovery and purity of the calcium borate according to the presence or absence of sulfuric acid at each condition. The XRD analysis confirmed that, regardless of the presence of sulfuric acid, the calcium borate ($Ca_2B_2O_5{\cdot}H_2O$) was synthesized, while, in the presence of sulfuric acid, the calcium sulfate ($CaSO_4{\cdot}0.5H_2O$) was produced as a by-product. In all the experiments performed by varying the reaction temperature and time, the recovery and purity of the calcium borate without sulfuric acid were observed higher than those with it. The results indicated that the addition of sulfuric acid increased the solubility of the calcium hydroxide, but the calcium sulfate produced as a by-product could decrease the recovery and purity of the calcium borate by preventing the synthesis. In this study, the artificial boron-containing brine (bittern) (500 mg-B/L) was saturated with calcium hydroxide in the absence of sulfuric acid, and then the solution was heated at $80-105^{\circ}C$ for less than 10 minutes to synthesize the calcium borate. The recovery and purity of calcium borate were measured as high as 80 % and 96 %, respectively.

• Resources Recycling
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• v.16 no.4
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• pp.3-9
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• 2007

Dismantlement of lithium primary batteries without explosion is required to recycle the lithium primary batteries which could be exploded by heating too much or crushing. In the present study, the optimum discharging condition was investigated to dismantle the batteries without explosion. When the batteries were discharged with $0.5kmol{\cdot}m^{-3}$ sulfuric acid, the batteries became inert after 4 days at $35^{\circ}C$ and after 1 day at $50^{\circ}C$, respectively. This result shows that higher temperature accelerates inert of the batteries. Because loss of metals recycled increases when the batteries are discharged only with the sulfuric acid, discharging process using acid solution and water was newly proposed. When the batteries were discharged with water during 24 hours after discharging with $0.5kmol{\cdot}m^{-3}$ sulfuric acid during 6 hours, the batteries discharged were dismantled without explosion. Because decrease in loss of metals was accomplished by new process, the recycling process of the batteries could become economic by the 2-step discharging process.

• Journal of the Korean Wood Science and Technology
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• v.40 no.1
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• pp.10-18
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• 2012

A high airtightness is required for the residential spaces constructed recently to save cooling and heating energy through improving insulation performance. Because the chances to release steam formed by human activity in building and inflow of water vapor in outdoor air to residential space are reduced, the natural humidity control performance of interior materials has become more important. In this study, hygroscopic performance of thermo-physically treated wood (Pinus koraiensis) was estimated. At various relative humidity condition, the water vapor adsorption and desorption rates of wooden materials were measured as well as equilibrium moisture content. Effects of roughness and surface microstructure as physical factors and functional groups as chemical factors on the hygroscopicity were analyzed. It is expected that the results from this study and further study of measuring moisture generation in residential spaces could contribute to install a system for evaluating the hygrothermal performance of wooden building.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• Journal of the Korean GEO-environmental Society
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• v.22 no.11
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• pp.15-21
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• 2021

Losses of both life and property increased from damage to underground pipe such as heat transmission pipe buried underground in downtown because pipes are gradually aging. Considering the characteristics of the heat transmission pipe, which is not exposed to the outside and difficult to immediately identify problems such as damage, it is realistic to indirectly check the condition of the facility based on the historical information that is periodically collected through facility maintenance. In this study, a methodology for estimating the damage probability was developed by examining the history information of the heat transmission pipe, deriving an evaluation factor that is related to the damage probability. The contribution factor of the damage probability were reviewed by analyzing not only the guidelines for maintenance of heat transmission pipe of advanced European countries and domestic district heating companies, but also the cases of waterworks with similar characteristics. Evaluation factors were selected by considering not only the correlation with the damage probability but also the possibility of securing data. Based on 1999, when the construction technology and standards of heat transmission pipe changed, the damage probability estimation function according to the period of use was divided into the case of being buried before 1998 and the case of being buried after 1999, and presented. In addition, the damage probability was corrected by assigning weights according to the measured data for each evaluation factor such as the diameter, use, and management authority.