• 한국해양바이오학회지
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• 제7권1호
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• pp.1-10
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• 2015

Bio diesel has advantages to reduce GHG(Greenhouse Gas) compare with the fossil fuel by using oil comes from plant/animal sources and even waste such as used cook oil. The diversity of energy feeds brings the positive effects to secure the national energy mix. In this circumstance, micro-algae is one of the prospective source, though some technical barriers. We analyzed the bio diesel which was derived from Dunaliella tertiolecta LB999 through the BD100 quality specifications designated by the law. From that result, it is revealed that the oxidation stability is one of the properties to be improved. In order to find the reason for low oxidation stability, we analyzed the oxidation tendency of each FAME components through some methods(EN 14111, EN14112, EN16091). In this study, we could find the higher double bond FAME portion, the more oxidative property(C18:1${\ll}C18:3$) in bio diesel and main unsaturated FAME group is acted as the key component deciding the bio diesel's oxidation stability. It is proved experimentally that C18:3 FAME are oxidized easily under the modified accelerated oxidation test. We also figure out low molecular weight hydrocarbon and FAME were founded as a result of thermal degradation. Some alcohol and aldehydes were also made by FAME oxidation. In conclusion, it is necessary to find the way to improve the micro-algal bio diesel's oxidation stability.

• 동력기계공학회지
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• 제20권4호
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• pp.52-62
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• 2016

Nowadays, emissions of a vehicle are been getting by testing on a chassis dynamometer and a test modes. Also, fuel efficiency is calculated by carbon-balance method that is applying the emissions(CO, THC and $CO_2$) to the fuel calculation formular. In Korea, before 2014, the formular did not include the fuel factors (density, net heat value and carbon weight fraction), but the constants were based on the fuel properties of 2000s. So, this formular did not consider a characteristic of test fuel property that was changed when progressing fuel efficiency test. The characteristics of test fuel property which was distributed in domestic have a difference of quality depending on production regions and oil-refining facilities. Because the fuel properties are variable value during refineries, crude oils and blending contents of a bio-fuel, vehicle fuel is changed for each test. Therefore, the fuel qualities need to apply for a fuel economy test. In this paper, changing patterns of a fuel properties were reviewed during history of fuel standards. Also, the appropriateness of the methods was discussed by calculating and comparing fuel economies with the fuel factors and the constants.

• 한국식품영양학회지
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• 제32권4호
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• Asian Journal of Atmospheric Environment
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• 제7권4호
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• pp.177-190
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• 2013

Air pollution trends in Japan between 1970 and 2012 were analyzed, and the impact of air pollution countermeasures was evaluated. Concentrations of CO decreased from 1970 to 2012, and in 2012, the Japanese environmental quality standard (EQS) for CO was satisfied. Concentrations of $SO_2$ dropped markedly in the 1970s, owing to use of desulfurization technologies and low-sulfur heavy oil. Major reductions in the sulfur content of diesel fuel in the 1990s resulted in further decreases of $SO_2$ levels. In 2012, the EQS for $SO_2$ was satisfied at most air quality monitoring stations. Concentrations of $NO_2$ decreased from 1970 to 1985, but increased from 1985 to 1995. After 1995, $NO_2$ concentrations decreased, especially after 2006. In 2012, the EQS for $NO_2$ was satisfied at most air quality monitoring stations, except those alongside roads. The annual mean for the daily maximum concentrations of photochemical oxidants (OX) increased from 1980 to 2010, but after 2006, the $98^{th}$ percentile values of the OX concentrations decreased. In 2012, the EQS for OX was not satisfied at most air quality monitoring stations. Non-methane hydrocarbon (NMHC) concentrations generally decreased from 1976 to 2012. In 2011, NMHC concentrations near roads and in the general environment were nearly the same. The concentration of suspended particulate matter (SPM) generally decreased. In 2011, the EQS for SPM was satisfied at 69.2% of ambient air monitoring stations, and 72.9% of roadside air-monitoring stations. Impacts from mineral dust from continental Asia were especially pronounced in the western part of Japan in spring, and year-round variation was large. The concentration of $PM_{2.5}$ generally decreased, but the EQS for $PM_{2.5}$ is still not satisfied. The air pollution trends were closely synchronized with promulgation of regulations designed to limit pollutant emissions. Trans-boundary OX and $PM_{2.5}$ has become a big issue which contains global warming chemical species such as ozone and black carbon (so called SLCP: Short Lived Climate Pollutants). Cobeneficial reduction approach for these pollutants will be important to improve both in regional and global atmospheric environmental conditions.

• 청정기술
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• 제25권2호
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• pp.161-167
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• 2019

바이오매스의 급속열분해를 위하여 지난 수십 년간 다양한 형태의 반응기가 개발되었다. 급속열분해 공정의 반응기는 유동층 반응기가 많이 사용되어 왔으며, 최근에는 분사층 반응기를 이용한 바이오매스의 급속열분해 특성에 대한 연구가 다수의 연구자들에 의해 수행되고 있다. 분사층 반응기의 유동화 특성은 입자의 물리적 특성, 유체 제트의 속도, core와 annulus의 구조에 영향을 받으며, 반응기의 기하학적 구조는 분사층 내부의 core와 annulus 구조를 결정하는 주요 인자이다. 따라서 분사층 반응기의 최적설계를 위해서는 열분해 반응에 영향을 주는 인자에 대한 바이오매스의 급속열분해 특성에 대한 연구가 수행되어야 한다. 하지만 분사층 반응기의 기하학적 구조에 의한 바이오매스의 급속열분해 특성은 자세히 연구되지 않았다. 본 연구에서는 분사층 반응기의 원뿔각과 반응 온도 변화에 따른 Jatropha curcas L. seed shell cake의 급속열분해 실험을 수행하여 분사층 반응기의 최적 형상과 반응 온도를 도출하였다. 실험결과, 열분해 오일의 에너지 수율은 반응 온도 $450^{\circ}C$, 분사층 반응기의 원뿔각 $44^{\circ}$에서 63.9%로 가장 높게 나타났다. 그리고 분사층 반응기 내 고체입자의 열전달과 기체상 열분해 생성물의 체류시간은 원뿔각의 영향을 받아 열분해 생성물의 수율 및 열분해 오일의 품질에 영향을 주는 것으로 나타났다.

• Applied Biological Chemistry
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• 제39권5호
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• pp.338-342
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• 1996

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다.

• 한국인쇄학회지
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• 제28권2호
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• pp.69-85
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• 2010

Currently, environmental contaminants that can cause Aromatic types of hydrocarbons, less than 1% made of Aromatic Free kind of used products, soybean oil products with linseed oil with the products, rice products using a wide range of environmentally ecological ink since 2000 is released quickly. All materials used in printed material, if the green is the best way to print the composite materials in industrial applications, because each process on the print quality and productivity, there can be many differences in this experiment because it accounts for a large proportion in the print general ink in the ink section and the International color standards(ISO2846-1:2006) certified ecological ink were compared. Therefore, in this paper has the ink released from the same company, each common general ink and ecological ink in the same condition which results were focused on whether the emerging international color standard(ISO 2846-1:2006) recognized for environmentally ecological ink printed color reproduction of the actual offset(color reproduction) how conformity to ISO 12647-2 standard color on the basis of the offset would check Color Reproduction. Based on the results of the experiments of this study, given the ecological ink coated paper, uncoated paper both color difference and the gamut of the ISO 12647-2 standard is suitable for ecological ink, the ink's color gamut reproduction, even more than existing international standards, there is no confirmed that the correct color reproduction possible. Using environmentally ecological ink industries is expected to respond to environmental policy.

• 한국조리학회지
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• 제6권2호
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• pp.123-134
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• 2000

The food service industry represents one of Korea's fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.

• Journal of Advanced Marine Engineering and Technology
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• 제16권5호
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• pp.6-16
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• 1992

Since world-wide oil shock on 1970s, many large size-low speed diesel engines, instead of steam turbines, are used for the industrial electric power generating plants due to their economic advantage of low specific fuel consumption. But it is very important to control their electric power fluctuation problems for the purpose of smooth parallel operation with existing power plants. In this paper the fluctuation problem of KEPCO Nam-cheju No.1 generator driven by diesel ngine(B & W 7K 60MC, 13931x138.5RPM) is investigated with analysis of torsional vibration of which 4th harmonic component is related to its power fluctuation. The problem can be improved by modification of cylinder arrangement and flywheel position in reverse sequence, equalizing the combustion gas pressure of all cylinder and installation of torsional vibration damper enlarged 30%(Je=7287Kg.m$^{2}$) and high quality balancing of generator rotor.

• 한국식생활문화학회지
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• 제19권5호
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.