• Applied Chemistry for Engineering
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• v.17 no.3
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• pp.321-326
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• 2006

Thermal degradation of styrene dimer fraction (SDF, main compound: 47 wt% of 1,3-diphenylpropane), 5~15% of total products produced during decomposition of waste expanded polystyrene (WEPS) was investigated. Reaction condition of $360^{\circ}C$, and 152 kPa to 202 kPa was an optimum for high pressure degradation. Under this operating condition, the yield of oil was 73.8% and the selectivities to Ben, Tol, EB, SM, and AMS were 0.4, 30.9, 15.0, 19.6, and 4.2%, respectively. Non-catalytic fixed bed continuous degradation was conducted at reaction temperatures of $510{\sim}610^{\circ}C$ and contact time ranges of 2~24 min, where the yield was increased by increasing of reaction temperature and contact time. A $Cr_2O_3$ catalyst showed the highest activity and SM yield among acid, base, and redox catalysts. The conversion of 74.6% and the yield of Ben, Tol, EB, SM, and AMS were 0.4, 21.6, 9.7, 17.9, and 3.5%, respectively at $560^{\circ}C$ and contact time of 24 min. It is thought that styrene is converted to EB and other secondary products throughout the formation of diradicals of styrene.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Applied Biological Chemistry
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• v.34 no.4
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• pp.373-378
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• 1991

The skin and fleshy substance on the net fiber of sponge-gourd fruit pressed mechanically was removed with 0.2% NaOH solution in $3{\sim}5$ hours. The treatment of 0.2% NaOH with 0.02% Monopol(non-ionogenic polyoxethylen derivative) as surfactnat and with 0.1% $Ca(OCl)_2$ as bleaching agent enhanced the effect to remove the fleshy substance and improve the quality of net fiber. Also, the wet hardness and tensile strength of net fiber were controlled by the crosslinkage of the fiber with glu tardialdehyde, glyoxal, and formalin, respectively. The net fiber was stable on the acid and alkaline solutions. Also the range of temperature to degradate the fiber was $338{\sim}385^{\circ}C$. These values indicated a fair stability. The improved net fiber can be used for raw material of bath, dish washing, oil and gas filter, and many kinds of decorations.

• Journal of Energy Engineering
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• v.24 no.4
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• pp.124-129
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• 2015

An experimental study was performed estimating COP(Coefficient of Performance) of air-conditioning cycle using inverter scroll compressor with and without $Al_2O_3$ nano particle. All experiments were done for various compressor speeds from 1000~4000 rpm and used the inverter controller called CANDY to change the compressor rpm. The air-conditioning cycle components in the apparatus were used as same with components of YF hybrid car. To estimate the COP, this study measured the temperature and pressure at inlets and outlets of compressor, condenser, and evaporator. And also measured the compressor input power using Powermeter. Through the experiments, the maximum error to estimate COP was shown about ${\pm}6.09%$ at 3500rpm. The COP of refrigeration cycle with $Al_2O_3$ nano-particle was similar with that of the base cycle without nano-particle between 1000~3000 rpm of the compressor speed. But, This study showed that the COP of the cycle with $Al_2O_3$ over 3000 rpm of the compressor speed was higher than that of the base cycle due to the higher heat transfer rate increased in the evaporator from the higher oil flow rate inside the cycle as well known. Those results can be used the basic and fundamental data to design the air-conditioning cycle using inverter scroll compressor with $Al_2O_3$ nano particle.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.185-195
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• 2017

In recent years, unexpected bridge fire accidents have increased because of augmenting the number of traffic volumes and hazardous materials by the increment in traffics and distribution business. Furthermore, in accordance with the effort of using the under space of bridges, the ratio of occupied by combustible materials like oil tanker or lorry has been increased. As a result, the occurrence of bridge fire has been growing drastically. In order to mitigate the accident of bridge fire, risk assessment of bridge fire has been studied, however, practical risk models considering safety from users' viewpoints were scarce. This study represented quantitative risk assessment model applicable to national road bridges in Korea. The primary factors with significant impacts on bridge fire accidents was chosen such as clearance height, materials of bridges, arrival time of fire truck and fire intensity. The selected factors were used for Fire Dynamics Simulation (FDS) and the peak temperature calculated by FDS in accordance with the fire duration and fire intensity. The risk assessment model in bridge fire reflected the FDS analysis results, the fire damage criteria, and the grade of fire truck arrival time was established. Response plans for bridge fire accidents according to the risk assessment output has been discussed. Lastly, distances between bridges and fire stations were calculated by GIS network analysis. Based on the suggested assessment model and methodology, sample bridges were selected and graded for the risk assessment.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.285-290
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• 1972

Oranges (Citrus unshiu var.) from local orchards at Seogwi, Daejeong, Hanrim, Cheju and Seongsan where are in the southern, southwestern, northwestern, northern and eastern parts of Cheju island respectively were stored in a semi-underground room and an air-circulating refrigerated store. To compare the storage qualities between the growing districts, changes in freshness, acidity and sugar content of oranges were investigated during storage. 1) Oranges from Seogwi and Cheju districts showed remarkably lower Percentage of rot fruits with no relation of storage temperature than those of Hanrim, Daejeong and Seongsan. 2) Browning of oil gland was severe on oranges of northern and southern districts while it was little developed in case of the other districts. 3) Water soluble total sugar content was gradually increased and titratable acidity and reducing sugar content of pulp tissues was decreased during storage. 4) Oranges from the western part showed the higher ratio of sugar content to acidity and better taste as compared with the east oranges.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.520-528
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• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Journal of Aquaculture
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• v.11 no.4
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• pp.521-528
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• 1998

The influence of starvation on survival, growth and feeding incidence of larval tiger puffer Takifugu rubripes was investigated for 16 days after let them hatched at the temperature of 16.5~18.5${\circ}C$. The effect by delayed initial feeding on larvace was also studied. Almost all larvae began to be fed from the stage of yolk absorption about 5 days after hatching, in which rearing trials revealed that their survival and growth were influenced by food availability. Survival of unfed larvae, which stated to decrease drastically since the oil globule was exhausted about 9 days after hatching, dropped to 50% and 0% respectively on the 11.5th and 16th day. the difference of growth between fed and unfed larvae came into sight on about 5th day after hatching when the initial feeding was started, and had reduced in proportion to the length of starvation period. The condition factors for the unfed larvae were lower than thost of the fed. Of the larvae which had starved less than 5 days, more than 80% could consume food upon feeding. No fish had the ability in having food after 10 days. It appeared that the turning point of recover for the starving larvae came on 7th or 8th day. Their taking-food ability seemed to be affected by the change in swimming activity which depended on the duration of starvation. For the seed production of tiger puffer, therefore, feeding should be initiated as soon as possible, so as to enhance the production and survival of healthy seeds.

• Clean Technology
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• v.11 no.4
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• pp.195-204
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• 2005

A new condensation process for manufacturing N-acyl taurates which generates less pollutant and produces more than 60 % yield in comparison with the conventional process has been developed in this work. Its optimum process conditions are at $210{\sim}230^{\circ}C$ of reaction temperature and 6 ~ 9 hour of reaction time when Parasol 123 of petroleum refired oil is employed as process solvent and mixed catalysts of sulfonic acid and phosphoric acid are utilized as process catalyst. And the qualities of N-acyl taurates produced by this new process are similar to or better than those of imported product judging from their acid value, amine value and color. Thus, it can be said that the newly developed process for manufacturing N-acyl taurates in this work is better than the conventional process. The physical properties of N-acyl taurates produced in this work such as surface tension, foaming power, foaming stability, hard water stability, and emulsifying power etc. were compared with those of commercially available anionic surfactants. And the experimental results show that N-acyl taurates shows good physical properties and that they can be alternative to conventional anionic surfactants.