• Journal of the Korean Society of Industry Convergence
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• v.13 no.2
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• pp.99-106
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• 2010

The effects of additive and shrinkage reducing agent on the drying and autogenous shrinkage of high strength concrete are investigated in this study. As results, when the ratio of W/B(low water to binder ratio) increase, the compressive strength is decreased. Comparing with PC(portland cement) concrete, the strength is 2.8%, 3.2% and 3.8% lower respectively than that of PC when concrete mixing ratio is 0.2%, 0.3% and 0.4% in 28 days curing. Drying shrinkage strain of PC concrete showed $-650{\times}10^{-6}$ in 91 days curing. When SR(shrinkage reducing agent) of 0.2%, 0.3% and 0.4% is mixed, the drying shrinkage strains are 21%, 34% and 41% lower than those of PC in 91 days curing. Autogenous shrinkage strain of PC concrete appeared $-480{\times}10^{-6}$ in 56 days curing. When SR of 0.2%, 0.3% and 0.4% is mixed, the autogenous drying shrinkage strain are 12.5%, 19.8% and 33.3% lower than those of PC in 56 days curing. In cases of using the mineral and shrinkage agent or only using a shrinkage reducing agent also appeared same reducing effects for drying shrinkage and autogenous shrinkage.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.542-550
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• 2014

We investigated biomass, diatom species and fucoxanthin contents as cell growth, fatty acid and amino acid contents as nutritional composition of diatoms attached on plate to confirm effects of light emitting diodes (LEDs) due to block off natural light. In the single LED irradiation, biomass showed significantly higher to $30.0{\pm}6.48mg/m^2$ in white LED than that of others (P<0.05). The dominate diatom species was Navicula cancellata. Their lipid contents showed significantly higher to $112.9{\pm}19.23ug/mg$ dry matter (DM) in control than that of others LEDs. But eicosapetaenoic acid (EPA) contents showed significantly higher to $3.3{\pm}0.62ug/mg$ DM than others, but not significantly differed with natural control light treatment (P<0.05). And total protein contents are higher in control and blue LED light than that of others, but essential amino acid contents showed significantly higher to $3.2{\pm}4.8%$ in control (P<0.05). In mixing light with natural and LED light, biomass showed $2.6{\pm}0.22mg/m^2$ in blue LED (P<0.05). Fatty acids contents were not significantly differed with all treatments. Amino acid contents showed to $11.0{\pm}0.33ug/mg$ DM in white LED (P<0.05), but not significantly differed with others LED lights (P>0.05). Therefore, we could suggest that irradiation of blue LED in natural light very benefit to diatom culture for larvae of sea cucumber and abalone and do on.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.12
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• pp.1761-1767
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• 2016

Two experiments were conducted to evaluate effects of coated compound proteases (CC protease) on apparent total tract digestibility (ATTD) of nitrogen (N) and energy, and apparent ileal digestibility (AID) of amino acids (AA) and nutrients in diets for pigs. In Exp. 1, 12 crossbred barrows (initial body weight: $20.79{\pm}1.94kg$) were housed in individual metabolism crates and allotted into 2 treatments with 6 piglets per treatment according to weight in a randomized complete block design. The 2 diets were corn-soybean meal basal diets with (0.2 g/kg) or without CC protease supplementation. The CC protease supplementation increased (p<0.05) the digestible and metabolizable N and energy values and the digestibility and retention rate of N in the diet. The ATTD of energy and nutrients had been improved (p<0.05) in the diet supplemented with CC protease. In Exp. 2, 12 crossbred barrows (initial body weight: $20.79{\pm}1.94kg$), fitted with T-cannulas at the distal ileum, were blocked by body weight into 2 groups with 6 pigs each. The diets were the same as those in Exp. 1. The CC protease increased (p<0.05) the AID of crude protein and some essential AA including arginine, isoleucine and leucine. The AID and ATTD of energy and nutrients had been improved (p<0.05) by supplemental CC protease, but the hindgut digestibility of nutrients was unaffected. Overall, the CC protease improved the ATTD of N and energy and AID of some indispensible AA and nutrients in the corn-soybean meal diet for pigs. Therefore, the CC protease supplement could improve the utilization of protein in the corn-soybean meal diet and thus contribute to lower N excretion to the environment.

• Journal of the Korean Society of Industry Convergence
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• v.27 no.3
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• pp.655-663
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• 2024

In order to meet the technological demand for indoor heating systems that ensure winter thermal comfort during the transition from internal combustion engines to electrification, a localized proximity heating module using surface heating elements was developed. The operational performance of heating module was tested in the low temperature chamber. The experiment conditions were varied by changing the chamber temperature (-10, 0℃), the air flow rate (6.2, 6.0, 4.2m³/h), the heater power (100, 80, 60, 40W). Thermal comfort model was confirmed using the CBE Thermal Comfort Tool applying ASHRAE standard 55. Under -10℃ condition, thermal comfort was satisfied at 23.4, 23.2℃ at power of 100W and air flow rate 6.0, 4.6m³/h. Under 0℃ condition, at power of 80W, air flow rate 6.2, 6.0m³/h, and at power of 60W, air flow rate 4.6m³/h showed results of 25.7, 26.1, 23.0℃, respectively, satisfying thermal comfort. This study analyzed the operating performance of the local proximity heating module in the low temperature chamber and applied thermal comfort model to prove applicability of local proximity heating module using surface heating elements and how to utilize the thermal comfort model.

• Development and Reproduction
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• v.18 no.1
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• pp.13-23
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• 2014

This study is conducted to monitor the morphological developmental features of the egg development, larvae and juvenile of Epinephelus septemfasciatus, the fertilized eggs were gotton using artificial insemination. Matured parents are collected from marine caged fish farms in Geomun-ri, Samsan-myeon, Yeosu-si, Jeollanamdo Korea in June 2012. The fertilized eggs were pelagic eggs containing one oil globule, and measured 0.81~0.89 mm ($0.85{\pm}0.04mm$, n=50) in diameter. In regard to rearing environment, the water temperature is $21.0{\sim}23.0^{\circ}C$ and the salinity is 32.0~33.2‰. Hatching was observed from 48 hours after fertilization, the mouth and anus of prelarvae was not opened but had egg yolk at newly hatched. 4 days after hatching, the mouth and anus of postlarvae was opened and began to eat Rotifer and was measured 2.40~2.49 mm ($2.45{\pm}0.03mm$ n=10) in total length. 12 days after hatching, postlarvae was measured 3.77~4.67 mm ($4.27{\pm}0.33mm$) in total length, its the second pole tide of dorsal fin and the first pole tide of pelvic fin was extended longitudinally. 71 days after hatching, juvenile was measured 40.5~45.4 mm ($42.6{\pm}2.04mm$) in total length. Seven bands were observed in body, and pole tides of dorsal and pelvic fins were shortened.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.4
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• pp.571-578
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• 2004

The purpose of this study is to estimate of emission factors of the air pollutants for the melting furnaces for the iron and steel industry. The result of this study is able to obtaine the emission factor of particulate matters (PM), sulfur dioxide. nitrogen oxides for melting furnace. The emission factors of each pollutants were as follows : - the emission factor varied between 6.13E-03~6.12E-01 kg/ton for PM -1.59E-01~2.45E+00kg/ton for $SO_2$ - 6.82E-02~6.88E-01 kg/ton for NOx, respectively. Analysis of the differences in the emission factors of ours and U.S. EPA's yielded the following results for the Wilcoxon method : p>0.05. The statistical analysis showed no differences in the our emission factors and U.S. EPA's

• Food Science and Preservation
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• v.30 no.1
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• pp.132-145
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• 2023

In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient. The optimal temperature and pH conditions of the selected Acetobacter pasteurianus SRCM101388 were 28℃ and pH 6.00, respectively. The response surface methodology (RSM) was used to optimize the composition of the medium, and Plackett-Burman design (PBD) was used to obtain the effective selection of culture medium, resulting in that glucose, sucrose, and yeast extract had the highest effect on increasing biomass. The optimal concentration, which was performed by central composite design (CCD), were determined to be 10.73 g/L of glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The optimal concentrations of trace elements for the production of biomass were found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower agitation rate (rpm), and it was able to grow even at reduced DO level when aeration was maintained. The amount of final biomass produced was 2.53±0.12×10⁹ CFU/mL (9.40±0.02 log CFU/mL) when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28℃.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• Journal of Animal Science and Technology
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• v.56 no.6
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• pp.22.1-22.7
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• 2014

The present study was performed to investigate the effects of two groups of sires with 'medium' and 'high' weight gain potentials (M-sires and H-sires, respectively) on growth of their progenies on varying planes of nutrition during the growing-finishing period. The ADG of the M-sires' progeny was greater (P < 0.05) than that of the H-sires' progeny (0.51 vs. 0.47 kg) during a 26- to 29-d early grower phase beginning from 55 d of age, but the opposite was true (0.66 vs. 0.72 kg) during the latter grower phase. Overall grower-phase ADG was greatest on the high plane of nutrition (H plane) followed by the medium (M) and low (L) planes (0.65, 0.61, and 0.51 kg, respectively; P < 0.05) in the M-sires' progeny, whereas in the H-sires' progeny, ADG was greater on the H and M planes vs. L plane (0.63, 0.62, and 0.54 kg, respectively). The ADG of pigs on the M or H plane during the grower phase and switched to the H plane thereafter (M-to-H or H-to-H planes) was greater than that of pigs on the L-to-L planes (0.99 vs. 0.78 kg) during the early finisher phase in the M-sires' progeny (P < 0.01). However, in the H-sires' progeny, ADG of pigs on the L-to-L planes did not differ from that of pigs on the M-to-M or H-to-M planes (0.94 vs. 0.96 kg). Results suggest that the H-to-H or H-to-M planes and M-to-M or M-to-L planes are optimal for maximal growth of the M- and H-sires' progenies, respectively.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.167-172
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• 1989

Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.