• The Bulletin of The Korean Astronomical Society
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• v.44 no.1
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• pp.42.1-42.1
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• 2019

We observed 80 dense cores ($N(H_2)$ > $10^{22}cm^{-2}$) in the Orion molecular cloud complex which contains the Orion A (39 cores), B (26 cores), and ${\lambda}$ Orionis (15 cores) clouds. We investigate the behavior of the different molecular tracers and look for chemical variations of cores in the three clouds in order to systematically investigate the effects of stellar feedback. The most commonly detected molecular lines (with the detection rates higher than 50%) are $N_2H^+$, $HCO^+$, $H^{13}CO^+$, $C_2H$, HCN, and $H_2CO$. The detection rates of dense gas tracers, $N_2H^+$, $HCO^+$, $H^{13}CO^+$, and $C_2H$ show the lowest values in the ${\lambda}$ Orionis cloud. We find differences in the D/H ratio of $H_2CO$ and the $N_2H^+/HCO^+$ abundance ratios among the three clouds. Eight starless cores in the Orion A and B clouds exhibit high deuterium fractionations, larger than 0.10, while in the ${\lambda}$ Orionis cloud, no cores reveal the high ratio. These chemical properties could support that cores in the ${\lambda}$ Orionis cloud are affected by the photo-dissociation and external heating from the nearby H II region. An unexpected trend was found in the $[N_2H^+]/[HCO^+]$ ratio with a higher median value in the ${\lambda}$ Orionis cloud than in the Orion A/B clouds than; typically, the $[N_2H^+]/[HCO^+]$ ratio is lower in higher temperatures and lower column densities. This could be explained by a longer timescale in the prestellar stage in the ${\lambda}$ Orionis cloud, resulting in more abundant nitrogen-bearing molecules. In addition to these chemical differences, the kinematical difference was also found among the three clouds; the blue excess, which is an infall signature found in optically thick line profiles, is 0 in the ${\lambda}$ Orionis cloud while it is 0.11 and 0.16 in the Orion A and B clouds, respectively. This result could be another evidence of the negative feedback of active current star formation to the next generation of star formation.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.358-365
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• 1999

The effects of dry roasting whole lupin seeds (lupinus albus, WLS) at 110, 130 or $150{^{\circ}C}$ for 15, 30 or 45 minutes on the in sacco rumen degradation characteristics, optimal heating conditions of time and temperature and in vitro enzyme digestibility were determined. Ruminant degradation characteristics (RDC) of crude protein (CP) of WLS were determined by in sacco technique in dairy cows. Measure ROC were soluble (S), undegradable (U), potentially degradable (D) fractions, lag time (TO) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured ROC, percentage bypass CP (%BCP) and bypass CP (BCP in g/kg, DM) were calculated. Degradability of CP was significantly reduced by dry roasting (p<0.001). The interaction of dry roasting temperature and time had significant effects on D (p<0.05), Kd (p<0.01), U (p<0.01), %BCP (p<0.001) and BCP (p<0.001) but not on S (p=0.923>0.05). With increasing time and temperature, S, D, Kd and U varied from 31.8%, 67.4%, 10.3%/h and 0.8% in the raw WLS (RWLS) to 27.1 %, 35.8%, 3.6%/h, 38.4% in $150{^{\circ}C}/45\;min$, respectively. All these effects resulted in increasing %BCP from 25.9 in RWLS to 61.0% in the $150{^{\circ}C}/45\;min$. Therefore BCP increased form 111.2 to 261.2 g/kg DM, respectively. Both %BCP and BCP at $150{^{\circ}C}/45\;min$ increased nearly 2.5 times over the RWLS. The effects of dry roasting on %BCP and BCP seemed to be linear up to the highest value tested. Although ROC had been altered by dry roasting, the In vitro perpsin-cellulase digestibility was generally unchanged. It was concluded that dry roasting was effective in shifting CP degradation from rumen to the lower gastrointestinal tract to potential reduce unnecessary N loss in the rumen. It might be of great value in successfully synchronizing the rhythms of release of nitrogen and energy in the rumen, thus achieving a more efficient fermentation of diets with high proportions of lignocellulosic resources. To determine the optimal dry roasting conditions, the digestibility of each treatment in the cows will be measured in the next trial using mobile bags technique.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.767-773
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• 2011

The purpose of this study was to investigate the possibility of an alternative fuel resource by incinerating a mix of combustible MSW (municipal solid waste) and offals after separating recyclable material at the MRF (material recovery facilities) location. We analyzed the physical and chemical properties including the 3-contents, the calorific value, and chemical compositions of the separation rejects in MRF, and compared the results with combustible MSW. Moreover, we experimented the trend of combustible properties and the concentration change of air pollutants at mixed incineration in the MSW incinerator. According to the results of the experiment, the separation rejects showed higher heating value (5,865 kcal/kg), and lower moisture and ash content than combustible MSW. Since we have incinerated MSW in the MSW incinerator mixing the offals at 30% and 50% respectively, we know that the change of the concentration of dust, $SO_2$, $NO_2$, and CO did not appear significant, and not exceed the pollutants emission regulation. But, considering the enhancement of the HCl emission concentration (max. 33.7 ppm) at the co-incineration of the 50% offals, we believe that the proper mixing ratio of the separation rejects would become within 30%.

• Fire Science and Engineering
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• v.22 no.1
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• pp.99-104
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• 2008

It is important to understand thermal characteristic as a method to estimate the new materials, because spontaneous ignition characterized by causing combustion in the low temperature without ignition source. If can not find out the thermal characteristics of materials, it is frequent that causes of fires could not be found. The danger level of spontaneous ignition material should be estimated and by closely studying its thermal characteristic. However, RPF(Refuse Paper & Plastic Fuel) is a solid matter and getting increasesa year by year because it is an economy profit as alternative energy for limited fossil fuels. Some time RPF occur a fire in the cases of its production process and conservation. Therefore study for thermal stability and critical ignition temperature of RPF was so imperative that the experiment by means of Bombe Calorimeter, TG-DTA, MS80, SIT-II, and Wire Basket Test was implemented. As a result, RPF had a caloric value 26.4-28.3 MJ/kg, and its initial pyrolysis temperature was $192^{\circ}C$ at heating rate 2 K/min. With the result of analysis by MS 80 which is an instrument measuring microscopic calory, pure RPF not containing water has higher caloric value than RPF containing 20% water. Also, SIT-II which is an instrument of insulated auto-ignition was ignited by $118.5^{\circ}C$. This temperature is lower than that of Wire Basket Test. The critical ignition temperature was calculated by Frank-Kamenetskii equation can cause ignition at $80^{\circ}C$ when conserved in the height of 10 m by the standard of infinity slab.

• 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 Science and Technology
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• v.30 no.3
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• pp.615-623
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• 1998

The garlic juices were extracted and concentrated by heating at $90^{\circ}C$, by using a rotary vacuum evaporator at $45^{\circ}C$, or by freezing at $-50^{\circ}C$ until the volume was reduced to 70% of the original volume. The concentrated juices were kept at $4^{\circ}C\;or\;25^{\circ}C$ for 60 days and the changes of bacteria and color were monitored every 10 days. Flavors of the raw garlic juices, concentrated garlic juices, and garlic powder by hot-air drying were analyzed monthly using GC and GC/MS. The CFUs/mL of mesophilic and psychrotrophic bacteria in the garlic juice concentrated at $90^{\circ}C$ were lower about 1 to 2 log cycles than those of other concentrated juices. Hunter L, a, and b values in the raw garlic raw juice and the juice concentrated at $-50^{\circ}C$ significantly increased at the beginning of storage, in particular, when they were stored at $25^{\circ}C$. The garlic juice concentrated at $45^{\circ}C$ showed relatively low L value but the juice concentrated at $90^{\circ}C$ showed high a value. The main peaks in chromatograms of volatile components identified by GC/MS were 3,3'-thiobis-1-propene, di-2-propenyl disulfide, 3-(methylthio)-1-propene in the raw garlic juice and the concentrated juices, and the juices concentrated at $45^{\circ}C\;or\;-50^{\circ}C$ showed relatively high preservation of garlic flavor.

• Electrical & Electronic Materials
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• v.7 no.4
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• pp.317-324
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• 1994

In this study, new preparation method of LiCoO$_{2}$ was applied to develop cathode active material for Li rechargeable cell, and followed by X-ray diffraction analysis, electrochemical properties and initial charge/discharge characteristics as function of current density. HC8A72- and CC9A24-LiCoO$_{2}$ were prepared by heating treatment of the mixture of LiOH H$_{2}$O/CoCO$_{3}$(1:1 mole ratio) and the mixture of Li$_{2}$CO$_{3}$/CoCO$_{3}$(1:2 mole ratio) at 850 and 900.deg. C, respectively. Two prepared LiCoO$_{2}$s were identified as same structure by X-ray diffraction analysis. a and c lattice constant were 2.816.angs. and 14.046.angs., respectively. The electrochemical potential of CFM-LiCoO$_{2}$(Cyprus Foote Mineral Co.'s product), HC8A72-LiCoO$_{2}$ and CC9A24 LiCoO$_{2}$ electrode were approximately between 3.32V and 3.42V vs. Li/Li reference electrode. Stable cycling behavior was obtained during the cyclic voltammetry of LiCoO$_{2}$ electrode. According as scan rate increases, cathodic capacity decreases, but redox coulombic efficiency was about 100% at potential range between 3.6V and 4.2V vs. Li/Li reference electrode. Cathodic capacity of HC8A72-LiCoO$_{2}$ was 32% higher than that of CFM-LiCoO$_{2}$ and that of CC9A24-LiCoO$_{2}$ was 47% lower than that of CFM-LiCoO$_{2}$ at 130th cycle in the condition of lmV/sec scan rate. Constant cur-rent charge/discharge characteristics of LiCoO$_{2}$/Li cell showed increasing Ah efficiency with initial charge/discharge cycle. Specific discharge capacities of CFM and HC8A72-LiCoO$_{2}$ cathode active materials were about 93mAh/g correspondent to 34% of theretical value, 110mAh/g correspondent to 40% of theretical value, respectively. In the view of reversibility, HC8A72-LiCoO$_{2}$ was also more excellent than CFM- and CC9A24-LiCoO$_{2}$.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.183-191
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• 2008

In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.

• Korean Chemical Engineering Research
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• v.57 no.6
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• pp.874-882
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• 2019

In this study, the gasification characteristics of four types of unused woody biomass and one waste wood in a lab-scale bubbling fluidized bed gasifier (Diameter: 0.11 m, Height: 0.42 m) were investigated. Effect of equivalence ratio (ER) of 0.15-0.3 and gas velocity of $2.5-5U_0/U_{mf}$ are determined at the constant temperature of $800^{\circ}C$ and fuel feeding rate of 1 kg/h. The silica sand particle having an average particle size of $287{\mu}m$ and olivine with an average particle size of $500{\mu}m$ were used as the bed material, respectively. The average product gas composition of samples is as follows; $H_2$ 3-4 vol.%, CO 15-16 vol.%, $CH_4$ 4 vol.% and $CO_2$ 18-19 vol.% with a lower heating value (LHV) of $1193-1301kcal/Nm^3$ and higher heating value (HHV) of $1262-1377kcal/Nm^3$. In addition, it was found that olivine reduced most of C2 components and increased $H_2$ content compared to silica sand, resulting in cracking reaction of tar. The non-condensable tar decreases by 72% ($1.24{\rightarrow}0.35g/Nm^3$) and the condensable tar decreases by 27% ($4.4{\rightarrow}3.2g/Nm^3$).

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.