• Journal of the Korean Institute of Gas
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• v.23 no.6
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• pp.25-32
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• 2019

In many mass-consumption gas facilities, natural gas is not supplied through the pipeline of the gas corporation. LNG is supplied from the gas corporation through the tank lorry to be vaporized. In order to prevent human or property damage due to gas leakage at these facilities, a study was conducted to analyze the concentration of odorant injected at the initial and consumption points. An analysis was performed to confirm the change in odorant concentration according to the pipe position in the gas facility when a constant flow rate flowed. For this study the gas samples were taken with aluminium cylinders(4.5 L) which were created a vacuum at the pressure regulator in which the odorants was injected and the points using the gas. Odorant levels of the samples were analyzed by Gas chromatography(Main Body : Agilent 7890A, Detector : ANTEC 7090).We suggest that the small facilities using LNG need to make the management system by the types of facilities for maintaining the odorization system.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.5
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• pp.544-555
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• 2004

Statement of problem: Shade selection has traditionally been accomplished by visual examination, which is particularly relevant to the shade selection of anterior teeth, but the subjective nature of visual analysis can lead to errors in shade matching. Recently shade selection systems have been developed to provide a more objective and scientific approach to understanding and clarifying shade selection. Purpose : The purpose of this study was analysis of various shade analyzing equipment with the goal of providing a more objective shade selection. Materials and method: Visual shade matching system selection(Vita Lumin Vacuum shade guide, Vitapan 3D Master shade guide) and mechanical shade matching method($ShadeEye^{(R)}$-EX Chroma Meter, $Shadescan^{TM}$ System) used for this study. The shade guide tap specimens for 10 extracted maxillary anterior teeth were produced by selecting shades using each shade matching system. The accuracy of the selection of shades for the teeth and fabricated specimens were evaluated by analyzing the calculated shade difference(${\Delta}E^*$), using a spectrophotometer and calculating the output of value $L^*,\;a^*,\;b^*$. Results and conclusion: The results show that the average ${\{Delta}E^*$ value (difference of shade) of the shade tap specimens to the actual specimen decreased in the following order: Vita Lumin Vacuum Shade Guide(VL), $ShadeEye^{(R)}$-EX Chroma Meter(SE) Vitapan 3D Master Shade guide(V3), and $Shadescan^{TM}$ System(55) : and that there are significant statistical differences between the VL and SS (p<0.05). In the analysis of the ${\Delta}E^*$ (difference of shade) value,40% of the VL group was found to be less than 3.3 (limit value of shade tap specimens clinically acceptable), 60% in the V3 group, 50% in the SE group, and 80% in the SS group.

• Journal of Powder Materials
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• v.11 no.4
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• pp.288-293
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• 2004

The application concept of using a fail safety filter on the filtering system is to prevent the particle leakage when the main filter element is broken at high temperature. In this study, the metal filters were fabricated by pressureless sintering method. The mixture of stainless steel powders and filler metal binder solved in the water solutions of 5% PVA was compacted to form the cylindrical filter without pressure. The compacted filter were sintered in the vacuum sintering furnace at 120$0^{\circ}C$ for 1 hour. The metal filter(produced with powder of 640-840 ${\mu}m$ size) having more than above 50% porosity, 500${\mu}m$ pore size, and permeability of 7.3${\times}$10$^{-11}$m$^{2}$ plugged within 2.5 minute to prevent the leakage of maximum slip particle size of less than 3${\mu}m$.

• Journal of Life Science
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• v.27 no.7
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• pp.754-759
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• 2017

The 100 l culture system was made on the basis of LED light, and Nannochloropsis oculata was cultured in f/2 medium at light intensity ($100{\mu}mol/m^2/s$), culture temperature ($20^{\circ}C{\pm}1^{\circ}C$) and LD cycle (12hr). As a result, the maximum biomass of 1.07 g/l was cultured as a result of 100 l mass culture at $100{\mu}mol/m^2/s$ and 24 mg/l nitrate concentration in LED blue (475 nm). The extraction was carried out using sonicator, homogenizer and chemical method 0.5M HCl shredding method. The contents of chlorophyll a, chlorophyll b and carotenoid were 1.6, 0.5 and 0.3 mg/g cell. When using homogenizer, it was measured at 1.0, 0.6 and 0.2 mg/g cell. The chemical breakdown method of 0.5M HCl, chlorophyll a, b, and carotenoid contents were measured as 0.9, 0.8, 0 mg/g cell. The highest amount of biomass during the distruption time was measured at 3.6 mg/g cell at 15 min disintegration and acetone, 3.6 mg/g cell of acetone, methanol, and ethanol were measured as effective solvents. Concentration was measured by using microfilter, disk type continuous centrifuge and tubular type continuous centrifuge were 16.0, 1.1 and 0.5 g/l, respectively. Four kinds of equipment such as hot air dryer, vacuum dryer, spray dryer and freeze dryer were tested to optimize the drying process. As a result, the recovery rates of spray dryer and freeze dryer were 80% and 60%.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Journal of the Korean Chemical Society
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• v.15 no.4
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• pp.177-181
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• 1971

Free radicals of lysozyme produced by $Ti-H_2O_2$ system were studied in aqueous solution at room temperature using ESR with a continuous flow-mixing. The spectra, each consisting of a doublet with 5.5 G splitting and a broad resonance covering 80 G splitting are closely similar in shape to that for solid irradiated in vacuum at $77^{\circ}K$ and observed at room temperature immediately on warming. The result is assumed to indicate that the secondary protein radical components formed within 0.01 second, dead time of the mixing chamber, and initiated by hydrogen atom abstraction at ${\alpha}$-carbon atom of peptide chain in liquid solution at room temperature are identical to those resulting from the initial formation of a mixture of positive holes and negative ions by ionization processes as well as radical fragments by the rupture of chemical bonds in the solid during similar time at the same temperature. A broad resonance is observed with considerable amplitude on the high field side of the doublet, which is quite dissimilar to the spectra of irradiated solid lysozyme. This resonance was tentatively attributed to the polypeptide free radical in which unpaired electrons are localized on side chain.

• Progress in Superconductivity
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• v.10 no.1
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• pp.50-54
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• 2008

A conduction-cooled superconducting magnet system is developed for material separation. The superconducting magnet for material separation has to be designed to have a strong magnetic field in a control volume. Since the magnetic field gradient is larger at the end rather than at the center of the magnet, we developed a design method to optimize the superconducting magnet for material separation. The safety of the superconducting magnet is evaluated, taking into account the electro-magnetic field, heat and structure. The superconducting coil is successfully wound by the wet-winding method. The superconducting coil is installed in a cryostat maintaining high vacuum, and cooled down to approximately 4 K by a two-stage GM cryocooler. The performance of the conduction-cooled superconducting magnet system is discussed with respect to the supplied current, cooling medium and cooling power of a cryocooler.

• Progress in Superconductivity and Cryogenics
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• v.5 no.1
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• pp.107-110
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• 2003

High Temperature Superconductor (HTS) transmission cable can carry more than 2 to 5 times higher electricity and also obtain substantially lower transmission losses than conventional cables. Liquid nitrogen is to be used to cool the HTS power cable and its cost is much cheaper than the liquid helium used for the cooling of metal superconducting wire. In Korea the HTS power cable development project has been ongoing since July, 2001 with the basic specifications of 22.9kV, 50MVA and told dielectric type as the first 3-year stage. The cryogenic system of the HTS cable is composed of HTS cable cryostat termination and refrigeration system. Termination of HTS cable is a connecting part between copper electrical cable at room temperature and HTS cable at liquid nitrogen temperature. In order to design the termination cryostat, it is required that the conduction heat leak and Joule heating on the current lead be reduced, the cryostat be insulated electrically and good vacuum insulation be maintained during long time operation. Heat loads calculations on the copper current lead have been performed by analytical and numerical method and the feasibility study fer the other candidate materials has also been executed.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.