• Journal of The Korean Association For Science Education
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• v.35 no.1
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• pp.53-64
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• 2015

This research was performed of high school science classes. These science classes progressed by using Scratch, and surveyed students' perception after finishing each class. This research was conducted of male students who want to choose department of natural science in the next grade. Those classes are consisted of four classes. This study produced a journal, and contained expressions of their thinking and feeling based on experiences during attending classes and projects. Consequently, that journal was analyzed in view of understanding and perception of Scratch using science classes, and it was also included of utilizing Scratch program. Research shows following three conclusions. First, students preferred Scratch using class to general one. They attend more active with high interest, and they felt senses of accomplishment while they make output by themselves. Second, their studies passed through three stages. These are problem perception, problem solving, and producing. Problem solving stage is especially complicated and difficult stage to students. This stage is consisted of Scratch side and Science side. Scratch side has Design and applying process, and Science side has data gathering and analyzing. Students' comprehension of scientific knowledge is increased and is preserved long time through this stage. Last, students had a hard time using Scratch. Because, it is the first time to them to use that program. Therefore, we deemed that they needed to start this kind of experience at lower grade than they are now, such as middle school stage. It is expected that this type of classes are getting more expanded and more populated as a part of students' core ability.

• Journal of Microbiology and Biotechnology
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• v.6 no.4
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• pp.278-285
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• 1996

We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.09a
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• pp.34-58
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• 2001

Within the paper, an overview of organic farming in Europe countries is given and the Principle and skills of organic agriculture is shortly reported with special regard to Germany. The overview information on European organic farming is covered such as (1)development of organic farming, (2) organic farming organizations, (3)standards and certification, (4)implementation of EU council regulation, (5)state support, (6)implementation of Agenda 2000, (7)training and education, (8)advisory service and research situation. In the paper the principle and skills for organic farming which are practiced actually in the German organic farms is also reported. How to maintain and increase the fertility and microbiological activity of the soil by (1)cultivation of legumes, green manures or deep-rooting crops in multi-annual rotation system, (2)incorporation in the soil organic material, by-products from livestock farming is one of the major principle to organic crop production. Pest and diseases and weeds are controlled by any one, or a combination of the following measure; (1) choice of appropriate species and varieties, (2)appropriate rotation programs, (3)mechanical cultivation, (4)protection of natural enemies of pests through provision of favourable habitat and ecological buffer zone, (5)diversified ecosystems, (6)flame weeding, (7)natural enemies, (8)bio-dynamic preparations, (9)mulching and mowing, (10)grazing of animals, (11)mechanical controls, (12)steam sterilization.

• Nuclear Engineering and Technology
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• v.49 no.5
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• pp.905-913
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• 2017

Advanced reactor designs often feature longer operating cycles between refueling and new concepts of operation beyond traditional baseload electricity production. Owing to this increased complexity, traditional proportional-integral control may not be sufficient across all potential operating regimes. The prototypical advanced reactor (PAR) design features two independent reactor modules, each connected to a single dedicated steam generator that feeds a common balance of plant for electricity generation and process heat applications. In the current research, the PAR is expected to operate in a load-following manner to produce electricity to meet grid demand over a 24-hour period. Over the operational lifetime of the PAR system, primary and intermediate sodium pumps are expected to degrade in performance. The independent operation of the two reactor modules in the PAR may allow the system to continue operating under degraded pump performance by shifting the power production between reactor modules in order to meet overall load demands. This paper proposes a Takagi-Sugeno (T-S) fuzzy logic-based power distribution system. Two T-S fuzzy power distribution controllers have been designed and tested. Simulation shows that the devised T-S fuzzy controllers provide improved performance over traditional controls during daily load-following operation under different levels of pump degradation.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.204-211
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• 2005

The structure of nitrogen adsorption complex of fully dehydrated $Cd^{2+}$ ion exchanged zeolite-X, $|Cd_{46}(N)_{18}|[Si_{100}Al_{92}O_{384}]$, was determined in the cubic space group $Fd\overline{3}$ at 21(1) $^{\circ}C$ [a = 24.863(4) ] by single crystal X-ray diffraction analysis. The crystal was prepared by ion exchange in a flowing steam of 0.05 M aqueous solution $Cd(NO_3)_2$ : $Cd(O_2CCH_3)_2$ = 1:1 for five days, followed by dehydration at $500^{\circ}C$ and $2{\times}10^{-6}$ Tor. for two days, and exposured to 100 Tor. zeolitically dry nitrogen gas at 21(1) $^{\circ}C$. The structure was determined in atmosphere, and was refined within $F_0$ > $4{\sigma}(F_0)$ using reflection for which the final error can appear in indices $R_1$ = 0.097 and $wR_2$ = 0.150. In this structure, $Cd^{2+}$ ions occupied four crystallographic sites. Nine $Cd^{2+}$ ions filled the octahedral site I at the centers of hexagonal prisms (Cd-O = 2.452(16) ${\AA}$). Eight $Cd^{2+}$ ions filled site I' (Cd-O = 2.324(19) ${\AA}$). The remaining 29 $Cd^{2+}$ ions are found at two nonequivalent sites II (in the supercages) with occupancy of 11 and 18 ions. Each of these $Cd^{2+}$ ions coordinated to three framework oxygens, either at 2.159(15) or 2.147(14) ${\AA}$, respectively. Eighteen nitrogen molecules were adsorbed per unit cell and three per supercage.

• Journal of Fisheries and Marine Sciences Education
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• v.6 no.1
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• pp.58-76
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• 1994

Heat transfer and pressure drop measurements are made on low integral-fin tubes in turbulent water flow condition. The integral-fin tubes investigated in this paper are nominally 19mm in diameter. Eight tubes have been used with trapezoidally shaped integral-fins having fin density from 748 to 1654 fpm and 10, 30 grooves. Plain tube having same diameter as finned tube is also tested for comparison. Experiments are carried out using R-11 as working fluid. The refrigerant condensates at a saturation state of $30^{\circ}C$ on the outside tube surface cooled by coolant. The amount of noncondensable gases present in the test loop is reduced to a negligible value by repeated purging. For a given heat input to the boiler and given cooling water flow rate, all test data are taken on steady state. The heat transfer loop is used for testing single long tubes and cooling water is pumped from a storage tank through filters and flowmeters to the horizontal test section where it is heated by steam condensing on the outside of the tube. The pressure drop across the test section is measured by means of pressure gauge and manometer. Each tube tested is cleaned with sodium dichromate pickling solution and well rinsed with water prior to installation in the test section. The results obtained in this study is as follows : 1. Based on inside diameter and nominal inside area, heat transfer of finned tube is enhanced up to 4 times as that of a plain tube at constant Reynolds number and up to 2 times at constant pumping power. 2. Friction factors are up to 1.6~2.1 times those of plain tube. 3. At a given Reynolds number, Nusselt number decrease with increasing pitch to diameter. 4. The constant pumping power ratio for low integral-fin tubes increase directly with the effective area to the nominal area ratio, and with the effective area diameter ratio.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.833-844
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• 2012

This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into $2{\times}3$ cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.