• Journal of Energy Engineering
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• v.25 no.3
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• pp.104-113
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• 2016

This study analyzes correlation between methane gas production and injection of food waste water to motivate to expand renewable energy as a way of GHG (Green House Gas) mitigation to achieve the national GHG target proposed for the climate agreement in Paris last year. Pretreatment of food waste water was processed with pH 6 at $35^{\circ}C$ and used the fixed-bed upflow type reactor with the porous media. As a result of operation of pilot-scaled bioreactor with food waste water, the methane gas production was 6 times higher than the methane gas production of control group with rain water. The average production of methane was $56{\ell}/day/m^3$ which is possible to produce $20m^3$ of methane in $1m^3$ of landfill. As a way of energy source, when it is applied to the landfill over $250,000m^3$, it is also able to achieve financial feasibility along with GHG reduction effect. GHG reductions of $250,000m^3$ scale landfill were assessed by registered CDM project and the annual amount of reductions was 40,000~50,000 $tCO_2e$.

• Journal of the Korean Vacuum Society
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• v.12 no.3
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• pp.168-173
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• 2003

Recently, according to the rapid progress in Flat-panel-display industry, there has been a growing interest in the poly-Si process. Compared with a-Si, poly-Si offers significantly high carrier mobility, so it has many advantages to high response rate in Thin Film Transistors (TFT's). We have investigated a new process for the high temperature Solid Phase Crystallization (SPC) of a-Si films without any damages on glass substrates using thin film heater. because the thin film heater annealing method is a very rapid thermal process, it has very low thermal budget compared to the conventional furnace annealing. therefore it has some characteristics such as selective area crystallization, high temperature annealing using glass substrates. A 500 $\AA$-thick a-Si film was crystallized by the heat transferred from the resistively heated thin film heaters through $SiO_2$ intermediate layer. a 1000 $\AA$-thick $TiSi_2$ thin film confined to have 15 $\textrm{mm}^{-1}$ length and various line width from 200 to 400 $\mu\textrm{m}$ was used as the thin film heater. By this method, we successfully crystallized 500 $\AA$-thick a-Si thin films at a high temperature estimated above $850^{\circ}C$ in a few seconds without any thermal deformation of g1ass substrates. These surprising results were due to the very small thermal budget of the thin film heaters and rapid thermal behavior such as fast heating and cooling. Moreover, we investigated the time dependency of the SPC of a-Si films by observing the crystallization phenomena at every 20 seconds during annealing process. We suggests the individual managements of nucleation and grain growth steps of poly-Si in SPC of a-Si with the precise control of annealing temperature. In conclusion, we show the SPC of a-Si by the thin film heaters and many advantages of the thin film heater annealing over other processes

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.1
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• pp.39-44
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• 2013

In Korea, wide spread use of whole cottonseed, which is primarily a GMO plant imported from foreign countries and being fed to animals as raw state, has aroused concern that it may disturb the existing ecology of the country unless dispersion of the seed is under proper control. The objective of this study was to elucidate the changes in various nutritive parameters due to heat treatment and to determine the effective condition for removing germination ability of whole cottonseed (WCS). Of the various temperatures applied (76, 78, 80, 85, $100^{\circ}C$/30 min) $85^{\circ}C$ for 30 min was confirmed to be the lowest temperature treatment which resulted in a complete removal of the germination ability of WCS. Therefore, based on the determined temperature condition ($85^{\circ}C$ 30 min) we tried to examine the changes of various nutritional parameters, including nutrient composition, in vitro digestibilities and ruminal protein degradabilities, comparing raw whole cotton seed (RWCS) and heated whole cotton seed (HWCS). Some changes in amino acid composition were observed with heat treatment of WCS, but these were regarded to originate from the variation in plant quality and seed morphology, which are usually affected by different environmental factors during the vegetation period. As for fatty acid composition, no significant differences were observed to occur during heat treatment. However, WCS heated at $85^{\circ}C$ for 30 min in a circulating oven showed a significant decrease (p<0.05) of in situ rumen degradability in both dry matter (DM) and crude protein (CP), as compared to raw WCS. Overall results obtained in the study indicate that the heating condition used in this study, which was proven to be the most appropriate and economic to remove germination ability of WCS, may also improve the nutritional value of the ruminant with regard to reducing its protein degradability within the rumen.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.19-26
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• 2009

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul, cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen (${\leq}\;-20^{\circ}C$) and refrigerated ($0{\sim}10^{\circ}C$) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.350-356
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• 2005

We examined the enhancement of thermotolerance for storage conferred on Lactobacillus acidophilus 30SC by adaptation to different stresses. The viable cells of Lactobacillus acidophilus 30SC were compared with their viability prior to heating at $45,\;55^{\circ}C\;and\;60^{\circ}C$. Heat-adapted ($45^{\circ}C$ for 15 min) L. acidophilus 30SC in MRS broth exhibited higher survivability at lethal temperature of $55^{\circ}C$ than control. Cellular protein profiles of L. acidophilus 30SC during heat adaptation were examined with SDS-PAGE, and scanning electron microscopy. When L. acidophilus 30SC was heat-adapted at $55^{\circ}C$ for 15min, 5 new protein spots of ca $8\~45\;kDa$ size were observed on 2D SDS-PAGE. It was presumed that new proteins of L. acidophilus 30SC were produced to adapt to the environment of higher growth temperature.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.5
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• pp.574-589
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• 2006

Although concentrations of hazardous air pollutants(HAPs) are very low in the atmosphere, a growing attention has been paid on such compounds due to their high toxicity and bioaccumulation potentials into human body. In order to control and manage the amount of these materials in ambient air, it is necessary to construct monitoring system of them and to know the current concentration level of HAPs above all. In this work, a wide range of HAPs has been measured in metropolitan area to recognize the present state of HAPs in this area. The measured concentration of VOCs was higher in order of Jeonnongdong, Jeongdong, and Yangsuri. The regional difference of VOCs concentration was also highest in spring. Its total VOCs was ranged from $15.17{\sim}41.45$ ppb. Benzene $0.43{\sim}2.32$ ppb showed similar concentration level with the result of previous researches in Seoul. This value is a little higher than the average concentration 0.92 ppb for national ambient air quality standards in Japan. The concentration of aldehydes in this study was lower than those of other researches. Previous works in Seoul metropolitan area showed that the concentration of formaldehyde and acetaldehyde were higher than 5 ppb. The concentration of gaseous and particulate PAHs was high in order of winter, spring, and summer More than 90% of PAHs with low molecular weight such as 2-rings and 3-rings PAHs existed in gas phase. On the other hands, PAHs with high molecular weight more than 5-rings PAHs almost existed in particulate. In spring, the concentration of gaseous PAHs was 24.38 $ng/m^3$ in Jeongdong. Among the particulate PAHs, the concentrations of Naphthalene, Benzo(b)fluoranthene, and Benzo(g, h, i)perylene were higher than others. Especially, the concentration of Benzo(a)pyrene, a important carcinogenic pollutant, was highest in winter 0.5 $ng/m^3$ and ranged from 0.03 to 0.3 $ng/m^3$ in spring and summer, which is lower than the monitoring result in 90's. These components were mainly originated from the vehicle exhaust or heating equipment use.

• Journal of Sensor Science and Technology
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• v.6 no.6
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• pp.500-507
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• 1997

For fine control of operating temperature of shape memory alloy, we investigated the effect of thermal teratment of shape memory alloy with the impurity kind. The martensitic transformation temperature in a Cu-17.25Zn-15Al and Cu-17.25Zn-15Al-1Ag/Fe was measured using electrical resistivity as a function of quenching temperature. Order-disorder phase transition temperatures in parent phase were measured and kind of transition were distinguised by DSC(differential scanning calorimeter) with heating rate variation. And structual changes were studied with XRD. For the Cu-17.25Zn-15Al shape memory alloy, the order-disorder phase transition temperature, $T_{B2}$ and $T_{L21}$ was 809K and 610K and for the Cu-17.25Zn-15Al-1Ag and Cu-17.25Zn-15Al-1Fe specimen $T_{B2}$ and $T_{L21}$ was 794K and 610K, and 803K and 613K, respectively. In all the specimens, quenching from near $T_{B2}$ leads to an increase in martensitic temperature, whereas quenching from near $T_{L21}$ leads to an decrease in martensitic temperature.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.75-84
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• 2004

Reproductive cycle, the condition index, sex ratio of the Pacific oysters, Crassostrea gigas were investigated by histological and morphometric data. The specimens were collected in the two oyster farms of Geoje and Namhae, Gyeongsangnam-do, Korea, from November 1995 to October 1996. Growth of shell length in two regions was similar, but growth of total weight of the oyster in Namhae was faster than that in Geoje oyster farm. The spawning periods in female and male clams were from July to October in Geoje and from June to October in Namhae oyster farm. Ripe oocytes were approximately 50 m in diameter. The reproductive cycle of in females and males in Geoje and Namhae oyster farms can be divided into five successive stages: early developing, late developing, ripe, partially spawned and spent/inactive. Monthly changes in gonad developmental phases showed somewhat different patterns between female and male clams except for the spawning period. On the whole, however, monthly changes in the gonad developmental phases showed a similar pattern in the same sex. The sex ratios of females to males in Geoje and Namhae oyster farms were not significantly different from a 1:1 sex ratio ($x^2$ = 0.55 (p > 0.05) in Geoje and $x^2$ = 0.27 ( p > 0.05) in Namhae). Artificial induction of maturation by heating of adult oysters (two-year-old) was investigated from 17 January to 18 March in 1996. Maturity at the fixed water temperature group of $20^{\circ}C$ was 80%, it showed the highest maturity of experimental groups cultured for five weeks. The survival (%) of Crassostrea gigas in the raised water temperature experimental groups (15, 20, $25^{\circ}C$) were over 98.5%, as similar to the control group (100%). But, the survival of C. gigas in the fixed water temperature experimental groups (15, 20, 25, $30^{\circ}C$) were decreased with the increase of the water temperatures. In the fixed water temperature experimental group of $30^{\circ}C$, the survival was 51.1%. Base on these results, the fixed water temperature of $20^{\circ}C$ was the best condition for artificial induction of sexual maturation.

• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.