• 제목/요약/키워드: Large water mins

검색결과 6건 처리시간 0.022초

대형 상수관로 노후상태 조사 및 평가에 관한 연구 (Investigation and Assessment of the Deterioration on Aging Large Water Mains)

  • 김주환;배철호;김정현;홍성호;이경재
    • 상하수도학회지
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    • 제20권4호
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    • pp.545-558
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    • 2006
  • The current conditions of large water mains are evaluated by deteriorations and the causes of deterioration are investigated through visual assessments in the field, mechanical tests and analysis of chemical compositions in laboratory for each pipe material, unlined cast iron pipes (CIPs), ductile iron pipes (DCIPs) and steel pipes (SPs) Tubercles and scales from internal and external corrosion of unlined cast iron pipes were identified as the causes of functional performance limitations in large water mains. It is investigated that main causes of internal and external corrosion of water pipes are from lots of depositions of organic and inorganic substances on pipe surface, concentrated pitting, and uniform corrosion by local or global exfoliation or detachment of lining and coatings of DCIPs and SPs. Internal and external corrosion depths of CIPs were higher than those of DCIPs and SPs. Consequently, total corrosion rate summed internal and external corrosion rates of CIPs also were shown to be higher than those of DCIPs and SPs. The failure time from hole generation of CIPs by total corrosion rate was predicted to be taken sixteen years, and DCIPs and SPs were twenty-six years and one hundred and fifty three years. And longitudinal deflection of investigated water mains were not happened and mechanical strengths such as tensile strength, elongation, and hardness also were mostly suited to Korea Standards. It was thought that the weakness of tensile strength of one sample(S-11) was, however, due to higher carbon contents(%) in CIPs. Pipe deterioration score of S-46 was 55.2 and was preferentially assessed to be rehabilitated.

Bench-scale 선박용 고도수처리장치에서의 T-N 제거효율 연구 (A Study on Removal Efficiency of T-N in Bench-scale for Shipboard Sewage Treatment Plant)

  • 최영익;신대열;이승철;정진희;윤영내
    • 한국환경과학회지
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    • 제27권1호
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    • pp.39-45
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    • 2018
  • In this study, the International Maritime Organization (IMO)'s guideline MEPC. 277 (64) was developed and evaluated for the removal efficiency of T-N in a SBR and MBR combined process. This combined process of resized equipment based on large capacity water treatment device for a protection of marine aquatic life. In this experiment, T-N concentration of influent and effluent was measured through with the artificial wastewater. The SBR reactor operation time was varied according to the C : N : P ratios so that different conditions for mixing and aeration period in mins (90 : 60, 80 : 40, 70 : 50) and two C: N: P ratios (10 : 5 : 3, 10 : 3 : 1) were used. During experiment in the reactor's aeration and anoxic tank DO concentrations were 3 mg/L and 0.2 mg/L respectively. Furthermore, in the reactor MLSS concentration was 2000 mg/L and flowrate was 2 L/hr. Experiment results showed that C : N : P, 10 : 3 : 1 ratio with 90 mins mixing and 60 mins aeration maximized removal efficiency at 97.3% T-N as compared to other conditions. The application of the SBR and MBR combined process showed efficient results.

구리냄비의 구리용출에 미치는 산성조미료의 영향 (The Effect on Copper Dissolution from Copper Cookware by Acid Condiments)

  • 한재숙;최영희;김명선;송주은
    • 동아시아식생활학회지
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    • 제10권3호
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    • pp.239-244
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    • 2000
  • Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02. 0.04, 0.1 0.2, 0.4, 1.0, 2.0, 4.0%), different boiling times (0,10, 20. 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 10$0^{\circ}C$ ) were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid. At above 6$0^{\circ}C$, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

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동해안 서식 동해코끼리조개(Panopea sp.)의 세로토닌 주사에 따른 산란 유발과 다정수정 방지를 위한 정자밀도에 따른 유생발달 (Effects of Serotonin Injection on Spawning and Modulation of Sperm Densities for Preventing Polyspermy to Achieve Larval Development in Eastern Gooeyduck Clam Panopea sp. Distributed on the East Coast of Korea)

  • 박진철;권오남
    • 한국수산과학회지
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    • 제56권5호
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    • pp.644-650
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    • 2023
  • We examined the effects of serotonin on the spawning response, sperm motility, and D-shaped larva production in Eastern Gooeyduck clam Panopea sp. based on the sperm densities at fertilization and washing after mixing the eggs and sperm. The highest spawning induction was found showed in females and males injected with 1 mL of 2 mM serotonin. The spawning responses in females and males were higher at concentrations greater than 1 mM and 0.75 mM, respectively. Regarding the activities of sperm in sea water after serotonin injection, the sperm showed activity at >90.0% until 120 mins. We also examined the effects of sperm concentration at the fertilization and washing times after mixing the eggs and sperm. We confirmed that washing within 1 minute at a concentration of 1,500 sperms/mL or less can prevent egg destruction by polyspermy and secure a large number of D-phase larvae. These results should be useful for developing the aquaculture process for Eastern Gooeyduck clam, Panopea sp.

Silk Fibroin 막에 관한 연구(I) -Silk Fibroin막의 구조특성- (Studies on Silk Fibroin Membranes(I) -Structure of Silk Fibroin Membranes and Their properties-)

  • 최해욱;박수민;김경환
    • 한국염색가공학회지
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    • 제6권1호
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    • pp.62-70
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    • 1994
  • Silk fibroin was dissolved in 9.3 M LiBr aqueous solution at 4$0^{\circ}C$ for 1 hour. The dissolved silk fibroin was regenerated by casting the dialyzed solution into the membrane. The freshly prepared silk fibroin membrane was soluble in water and was. mainly consisted of random coil conformation. By the treatments in saturated water vapor at 3$0^{\circ}C$ and in 75% ethanolic aqueous solution (V/V), the insoluble membranes were obtained and the structure and morphology of those were investigated for the structure by means of X-ray diffraction analysis, infrared spectroscopy, thermal analysis. Rheovibron and scanning electron micrograph. Silk II type crystals were obtained by treating amorphous silk fibroin membrane in the random coil conformtion with 75% ethanol solution(V/V). Crystallization to silk II type crystals occured even after a few minutes, and a large number of silk II type crystals were formed after 30 mins. On the other and, the membrane treated in saturated water vapor was composed of the mixtures of silk I and silk II type crystals. A large number of silk I and silk II type crystals were formed after 24 hours. The micro brownian motion in the amorphous regions of silk fibroin membrane started at about 175~185$^{\circ}C$. $\alpha$ dispersion appeared at about 20$0^{\circ}C$ in the amorphous membrane, and at about 22$0^{\circ}C$ in the crystalline membrane. The crystallization of random coil conformation to silkII type crystals occured at about 215$^{\circ}C$. The surface, bottom and cross-section of the membranes were observed by scanning electrom microscope. Fine forms alike spherulites appeared at the surface of crystalline membrane.

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산성조미료가 철냄비의 철 용출에 미치는 영향 (The Effect on Iron Dissolution from Iron Cookware by Acid Condiment)

  • 김명선;한재숙;남출륭구
    • 동아시아식생활학회지
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    • 제9권4호
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    • pp.483-488
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    • 1999
  • 산성조미료로 곡물식초.쌀식초의 주성분인 아세트산, 감귤류와 과즙에 함유되어 있는 구연산, 사과산을 이용하여 조리할 때, 철 냄비로부터 철이 얼마나 용출 되는지를 조사한 결과는 다음과 같다. 1. 아세트산, 사과산 및 구연산에 대한 철의 용출량은 사과산, 구연산, 아세트산 순이었으며 산농도에 비례하여 증가하였다. 그 중에서도 사과산을 첨가한 것이 철의 용출량이 매우 많았다. 2. 온도에 의한 철 냄비로부터의 철의 용출은 5$^{\circ}C$. 실온에서도 용출되었으며 온도가 상승함에 따라 현저한 용출을 볼 수 있었다. 3. 가열시간에 따른 철 냄비로부터 용출하는 철은 일정한 시간까지는 가열시간에 비례하여 증가하였다. 4. 냄비의 사용횟수에 따른 철 용출량의 변화는 사용횟수에 비례하여 증가하였다. 5. 철의 용출량은 오래 사용한 냄비보다 새 냄비가 많이 용출되었다. 이상의 결과에서 철 냄비에 산성조미료를 첨가하여 조리하는 것은 철을 섭취하는데 효과가 있음을 알 수 있었다.

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