• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.5 no.2
• /
• pp.172-183
• /
• 1995

The airborne concentrations of the welding fumes produced during $CO_2$ arcwelding process at shipbuilding, shiprepairing, container manufacturing and car accessary manufacturing industry were investigated. The effects how much reduced the welding fume were checked when the portable fan was used. The results were as follows; 1.The geometric mean of welding fume concentration in shipbuilding factory was $10.05mg/m^3$. This exposure concentration was higher than other 3 manufacturing industries at 95% confidence level. 2. The sampling filters for welding fume could be digested with acid within 1 hour by microwave oven. The recoveries for investigated metal elements were all over 95%. 3. The optimal wavelength could be selected for the simultaneous analysis of 8 metal elements by ICP(Inductively Coupled Plasma). 4. Noxious gases($O_1,NO_2$) produced during $CO_1$ gas arc welding process were detected that the concentration of ozone($O_1$) was less than 0.01 ppm and that of nitrogen dioxide($NO_2$) was 0.01-0.03 ppm. 5. The geometric mean of welding fume particle diameter was $1.26{\mu}m$ and geometric standard deviation was 1.51 for the counts when particle an analyzer(ELZONE) had been used. 6. When the portable fan had been used,the reduced percent of total welding fume for workers was about 47.8% when portable fan was applied to blow and 71.7% when to exhaust.

• Journal of Internet Computing and Services
• /
• v.6 no.4
• /
• pp.21-35
• /
• 2005

Software product-lines is the software development paradigm to attain the rapid development of quality applications by customizing the reconfigurable components and composing them based on predefined software architectures. Recently various methodologies for the component-based product lines are proposed, but these don't provide the specific implementation techniques of the components in terms of variability resolution mechanism. In other hand, the several approaches to implement the component supporting the variabilities resolution are developed, but these don't define the systematic analysis and design method considering the variabilities from the initial phase. This paper proposes the integration of PLUS, the one of product line methodologies extending UML modeling, and component code generation technique in order to increase the efficiency of producing the specific product in the software product lines. In this paper, the component has the hierarchical architecture consisting of the implementation elements, and each implementation elements are implemented as XSLT scripts. The codes of the components are generated from the feature selection. Using the microwave oven product lines as case study, the development process for the reconfigurable components supporting the automatic variability resolution is described.

• Korean Chemical Engineering Research
• /
• v.54 no.3
• /
• pp.374-379
• /
• 2016

When using an ionic liquid as co-solvent, the extraction efficiency of anticancer agent paclitaxel from biomass was dramatically improved. However, the residual ionic liquid had a significant negative effect on convenient and feasibility of following concentration and drying steps. In this study, a novel method was developed for the effective drying of the crude extract obtained from biomass extraction with ionic liquid. The residual ionic liquid was easily and conveniently removed by drying alone after pre-treatment and additional washing of a sample with water. The optimal crude extract/water ratio and mixing time for pre-treatment and crude extract/water ratio for additional washing were 1:70 (w/v), 4 min, and 1:100 (w/v), respectively. In the microwave-assisted drying process, the drying time was 9-fold shorter than in the vacuum oven drying process.

• Korean journal of food and cookery science
• /
• v.6 no.2
• /
• pp.85-96
• /
• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• Journal of the Korean Chemical Society
• /
• v.44 no.3
• /
• pp.200-206
• /
• 2000

The metal impurities in specific regions at near surface of silicon wafer were determined by constant depth etching·lt is possible to etch uniformly over the entire wafer surface by 1$\mu\textrm{m}$ depth with 5 mL of etching solution made up of HF and HNO$_3$ mixed by l:3 volume ratio. The microwave oven was used to evaporate the solution after etching. After spiking, The recoveries of Cu, Ni, Zn, Cr, Mg and K were found to be 99∼105%ted in polysilicon region and could be quantified by 1$\mu\textrm{m}$ depth.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
• /
• 2006.04a
• /
• pp.234-237
• /
• 2006

방부 목재는 일반 목재에 비해 사용 수명이 20-40년 정도 길기 때문에 사용이 점차 증가하고 있다 국내에서 가장 널리 사용되는 방부제는 chromate copper arsenate(CCA)이다 CCA 성분인 구리, 크롬 및 비소는 생태계 및 인체에 대한 위해성 때문에 많은 나라에서 처리 목재의 사용을 금지하거나 제한하고 있는 실정인 반면에, 국내에서의 사용은 늘어만 가고 있는 실정이다. 이 연구에서는 방부 목재를 사용하여 지은 3년 된 통나무집 한 곳과 8년 된 통나무집 두 곳에 인접한 토양시료를 채취, 분석하여 방부 목재 사용으로 인한 토양 오염도를 평가하였다. 건물에 인접한 지점부터 수평 방향으로 25cm 간격으로 100cm까지 5개의 표토 시료를 채취하였다. 또한 배경 농도를 알아보기 위해서 건물에서 조금 떨어진 곳에서 토양시료를 2개 채취하였다. 토양시료는 입도, 전기전도도, pH, 유기물 함량 등의 물리 화학적 성질에 대해 분석하였으며, CCA성분은 microwave oven을 이용하여 추출한 후 분석하였다. 0cm에서 CCA성분은 배경 농도보다. 높게 나타났다. 용출양은 3년 된 통나무집의 경우 크롬(67.2mg/kg)>구리(20.3mg/kg)>비소(4.14mg/kg)의 순으로 측정되었으며, 8년 된 통나무집의 경우 크롬(36.6mg/kg)>구리(21.3mg/kg)>비소(1.93mg/kg)의 순으로 측정되었다. 구리를 제외하고 크롬과 비소의 경우 3년 된 통나무집에서 많이 용출되는 것을 알 수 있었다. 3년 된 통나무집의 구리와 크롬은 100cm농도가 배경농도보다. 높게 나타났으며, 비소의 경우는 100cm농도가 배경농도보다. 낮게 나타났다. 이는 구리와 크롬이 100cm이상으로 이동을 한다는 것을 알려주며, 8년 된 통나무집의 경우는 크롬과 비소가 100cm이상으로 이동한다는 것을 알 수 있었다. 이 연구를 통해 CCA로 처리된 방부목재에서는 CCA성분이 용출되는 것을 알 수 있었으며, 크롬과 비소의 경우는 초기에 많이 용출되고, 구리의 경우는 꾸준히 용출되는 것을 알 수 있었다. 3년 된 통나무집이 8년 된 통나무집보다. 용출양이 더 컸으며, 이는 CCA성분이 초기에 많이 용출된다는 것을 의미한다.

• Korean journal of food and cookery science
• /
• v.16 no.5
• /
• pp.425-430
• /
• 2000

This study was carried out to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, and garlics produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurements, the contents of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in Korean underground vegetables were variable depending upon producing areas and individual plants. Compared with other underground vegetables, the contents of Na in carrots and lotus roots were quite high. The contents of Cd, Ag Co. and Sr appeared to be below hazard levels. It is expected that this study can be used to calculate the mineral intake from underground vegetables.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• v.1
• /
• pp.113-118
• /
• 2006

Recently, wireless LANs are often applied in home or office because of its various of convenience. Frequency rage of wireless LANs specified by IEEE 802.11b is at 2.4 GHz. The bluetooth, the microwave oven, and the PDA(Personal Digital Assistants) uses ,however, the same frequency band. So problems will be produced in these environments, such as multi-pass interference and system-to-system interference. These problems can be eliminated by using EM wave absorber. In this paper, we designed and fabricated EM wave absorber using Sendust, $Al(OH)_3$, and CPE. The double-layered EM wave absorber with thickness of 1.5 mm has absorption ability more than 10 dB at 2.4 GHz.

• Journal of Navigation and Port Research
• /
• v.31 no.10
• /
• pp.865-868
• /
• 2007

Recently, wireless LANs are often applied in home or office because of its various of convenience. Frequency range of wireless LANs specified by IEEE 802.11b is at 2.4 GHz. The bluetooth, the microwave oven, and the PDA(Personal Digital Assistants) uses, however, the same frequency band. So problems will be produced in these environments, such as multi-pass interference and system-to-system interference. These problems can be eliminated by using EM wave absorber. In this paper, we designed and fabricated EM wave absorber using MnZn-Ferrite, Sendust, and CPE( Chlorinated Polyethylene). The EM wave absorber with the ratio of material (MnZn-Ferrite : Sendust : CPE = 64 : 16 : 20 wt.%) has thickness of 3.7 mm and absorption ability more than 17 dB at 2.4 GHz.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.1-7
• /
• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.