• Membrane Journal
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• v.26 no.5
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• pp.381-390
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• 2016

In this study, the natural mordenite (MOR) zeolite seeds were used for the synthesis of high purity mordenite crystals. The effect of seed concentration and crystallization time on the phase purity and surface morphology of MOR crystals has also been reported. The diffraction, elemental and scanning analysis of MOR zeolite particles obtained from 100 g hydrothermal solution batch containing 3 g natural seed, hydrothermally treated at $140^{\circ}C$ for 72 h reveal the high phase-purity of as-synthesized sample having crystals of uniform size ($1-2{\mu}m$). Moreover, high seed concentration leads to the production of mesoporous MOR particles composed of needle shape primary nano crystallites. The gases adsorption performances of as-synthesized MOR particle were carried out at $25^{\circ}C$ and 0-1 bar. Surprisingly, MOR particles show good adsorption potential for $CO_2$ (97.19 mg/g) compared to other gases. Thus it confirms that high purity MOR particles can be synthesized without using any organic template which gives an advantage of separation performance at lower price.

• Korean Chemical Engineering Research
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• v.51 no.3
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• pp.407-410
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• 2013

The chlorination of a metallurgical-grade silicon was carried out in a fluidized bed reactor, 25 mm in diameter. The flow rate of the chlorine admitted into the reactor was 0.2 L/min and that of the carrier nitrogen was 0.8~1.0 L/min. The reactor temperature was maintained at $450^{\circ}C$ and the temperature of the coolant at the $SiCl_4$ condenser was at $-5^{\circ}C$. The $SiCl_4$ yield increased with increasing the mole fraction of chlorine in the feed gas, exhibiting 28% at the mole fraction of 0.2. Further increase of the chlorine mole fraction was not attempted in a worry that the reactor might be failed due to the high exothermicity of the reaction. The production of $SiCl_4$ from silicon by fluidized bed chlorination was demonstrated on a laboratory scale, which is a stepping stone for future studies under more severe conditions toward industrial application.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1241-1247
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• 1997

Gel-type fermented milk was prepared from milk or mixture of milk and apple juice/grape juice. Acid production (pH change) and growth of Lactobacillus acidophilus (KCTC 2182) were studied. The effects of juice addition on sensory property of fermented milk were also studied. The pH value of samples containing mixture of milk and apple juice/grape juice (25 mL : 25 mL to 5 mL : 45 mL) was lower than that of milk sample. However, number of viable cells of L. acidophilus at 21 hr in milk and samples containing juices was similar. During lactic fermentation for 24 hr, pH of all samples dropped significantly between 6 hr and 21 hr. pH values of mixture of milk and juices were lower than that of milk sample. Growth curve showed that lag phase continued to approximately 3 hr and log phase continued to approximately 15 hr in all samples. Number of viable cells in all samples was similar Sensory evaluation showed that overall acceptability of fermented milk prepared from apple juice/grape juice and milk (15 mL : 35 mL or 5 mL : 45 mL) was better than that of reference sample. The optimum ratio of mixture of juice and milk was 15 mL : 35 mL. The score values of sensory test of fermented milk prepared from mixture of grape juice and milk were slightly higher than those of mixture of apple juice and milk.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.2
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• pp.124-130
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• 2013

Of all the brominated flame retardants (BFRs), TBBPA has the largest production volume (50% of the BFRs in current use). It is interest to investigate how they may degrade, because of it can pose an environmental hazard. By using UV-A (${\lambda}=352nm$ ), we have found that the UV-A irradiation increased the photodecomposition reaction rate of TBBPA in an intensity-dependent manner. We also observed 2,6-dibromo-p-benzosemiquinone radical ($a_{2H}=2.36G$, g = 2.0056) generated from TBBPA by reaction with singlet oxygen ($^1O_2$). On the other hand, when an aqueous preparation of HA was irradiated in the presence of TBBPA, the typical spectrum of semiquinone radical was detected by electron spin resonance (ESR). And then, we have found that the photodecomposition rate of TBBPA is decreased in depend on HA concentration. Radical formation and the reactive rate of TBBPA were inhibited by sodium azide used as a singlet oxygen quencher. Therefore we report that a similar $^1O_2$-induced oxidation can be initiate in aqueous solutions of TBBPA dissolved in humic acid (HA) by the UV-A irradiation (${\lambda}=352nm$). From these results, we suggest that the reaction rate of HA with $^1O_2$ is faster than that of TBBPA with $^1O_2$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.6
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• pp.3736-3741
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• 2015

Crash impact test is conducted to verify the crashworthiness of fuel tank. Success of the crash impact test means the improvement of survivability of crews by preventing post-crash fire. But, there is a big risk of failure due to huge external load in the crash impact test. The failure of crash impact test can result in serious delay of a entire rotorcraft development because of the design complement and re-production of the test specimens requiring a long-term preparation. Thus, the numerical simulations of the crash impact test has been required at the early design stage to minimize the possibility of trial-and-error in the real test. Present study conducts on the numerical simulation of phase I crash impact test using SPH supported by crash simulation software, LS-DYNA. Test condition of MIL-DTL-27422 is reflected on analysis and material data is acquired by specimen test of fuel cell material. As a result, the crash load on the skin material, overlap area and metal fitting is estimated to confirm the possibility of acquisition of the design load for the determination of the overlap area and adhesive strength.

• Korean Journal of Veterinary Research
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• v.36 no.4
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• pp.929-939
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• 1996

The present study was undertaken to establish a relationship between bovine follicle size and oocyte diameter, compare the nuclear maturation competence of oocytes of different diameter groups and the nuclear maturation changes in Korean Native Cattle according to in vitro maturation period. To compare the relationship between follicle size and oocyte diameter, follicles were dissected, measured, and assigned to one of the following size categories($4{\geq}mm$, 3-4mm, 2-3mm, 1-2mm, and < 1mm), investigate the maturation competence in the different-sized oocytes, which were divided into three groups( < $110{\mu}m$, 110 - < $120{\mu}m$, and ${\geq}120{\mu}m$). Oocytes were cultured in the culture medium during 0, 6, 12, 18, and 24hrs, respectively, stained, and measured the nuclear maturation degree according to period. When compared the relationship between follicle size and intrafollicular oocyte diameter, oocyte diameters of three groups of ${\geq}3mm$ follicle-sized were significantly higher than < 3mm (p<0.01). After in vitro maturation, the rates reached to MI stage of < $110{\mu}m$ oocyte groups(25%) was higher than $110-120{\mu}m$ and ${\geq}120{\mu}m$ oocyte groups(11 and 10%) reached to the same stage(p<0.01), and the rates throughout MII stage of $110-120{\mu}m$ and ${\geq}120{\mu}m$ and < $110{\mu}m$(70 and 76%) groups were higher than < $110{\mu}m$(35%)(p<0.01). When nuclear maturation rates were measured according to period, < 6hr groups(7 and 10%) showed lower rates reached to MI than ${\geq}12hr$ groups(100%), 24hr groups(76%) revealed higher rates throughout MII than 18hr groups(40%). These results indicate that the preparation of oocyte for the production of in vitro fertilization embryos and nuclear transplantation ones could be adapted, as follicle increased up to appointed size there was a corresponding increase in oocyte diameter, and differences of nuclear maturation rate revealed according to oocyte diameter and maturation period.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.477-492
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• 2003

The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.49-56
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• 2010

Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

• Food Science and Preservation
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• v.6 no.4
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• pp.442-447
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• 1999

A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.