• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.5 no.3
• /
• pp.257-265
• /
• 2007

Spent filter wastes of about 1,000 units (200 L) have been stored in the waste storage facility of the Korea Atomic Energy Research Institute since its operation. At the moment, to secure space in a waste storage facility as well as to efficiently manage spent filter wastes, it is necessary to conduct a compaction treatment of these spent filters, and finally, to repack the compacted spent filters into a 200 liter drum. To do that, the spent filter wastes were first classified according to their generation facilities, their generation date and their surface dose rate by investigating the inventory of the spent filters. In order to repack a compacted spent filter in a 200 liter drum, it is first necessary to conduct a radionuclide assessment of a spent filter before compacting it. Therefore, after taking a representative sample from a spent filter without a dismantlement, the nuclide analysis for it will be conducted. And then, after putting a spent filter into a regular drum by conducting the columnar shaping of the hexahedral form of a spent filter, the compaction treatment of the shaped spent filter will be conducted by vertically compacting it.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.4
• /
• pp.297-301
• /
• 1992

To investigate effects of the surface finishing methods (A : conventional press stone, B : enclosing in polyethylene (PE) bag, C : press-tone wrapped with PE film and D : covered with Chinese cabbage leaves 4cm in thickness on Kimchi) on Kimchi quality, pH-values, redness, film forming yeast growth, hardness and sensory quality of Kimchi during storage (for 60 days, at $10{\pm}5^{\circ}C$) in glass vessel $(11{\times}30cm)$ were investigated. pH of the top layer of A, C and D sample were higher than the optimum pH (4.2) of Kimchi, film forming yeast occurred on the surface of Kimchi, color of top layer Kimchi juice was darkened, and panel score of freshness and firmness was significantly worse (p<0.01) than that of sample B. However, in the case of Kimchi stored in PE bag (B), film forming yeast were can't detected visually in the surface of Kimchi, pH values were low as good quality Kimchi, freshness and firmness panel scores and hardness were significantly better (p<0.01) than A, C and D, and redness of juice of top layer of B was also preserved clearly for 60 days. Accordingly among the four surface finishing methods, the B-method was most effective in preserving of y of Kimchi.

• Analytical Science and Technology
• /
• v.19 no.1
• /
• pp.96-102
• /
• 2006

Trimethylamine (TMA) is one of the difficult odorous compounds for the collection and analysis. Although sulfuric acid absorption and/or sulfuric acid impregnated filter method are commonly recommended for its sampling, these methods also suffer from difficulties involved in sample treatment and operational procedures. Hence, as an ancillary approach to measure TMA, we investigated the combination of bag sampling and SPME analysis for TMA measurements. For the purpose of our study, we investigated the following three subjects: 1) temporal variability of standard storage, 2) bag loss effect of TMS, and 3) TMA loss due to repetitive analysis of an identical bag sample. According to our storage test up to 7 or 20 dyas, TMA loss were found to occur up to 40 to 50% within relatively short period of up to 48 hrs depending on its concentration ranges. When the tests were made for bag loss by transferring TMA standards across different size bags, we were able to find that the extent of bag loss are not significant with 5 to 20% loss rate. Finally, the TMA sorptive loss via its exposure to SPME fiber was generally estimated to run from 2 to 3%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.1
• /
• pp.45-53
• /
• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.

• Journal of the Society of Disaster Information
• /
• v.19 no.2
• /
• pp.280-291
• /
• 2023

Purpose: As fire accidents happen at the production and storage sites of superabsorbent polymers for convenience of daily life, an experimental study was conducted to secure basic data to establish practical preventive measures against them. Method: The sample container (20cm width × 20cm length) was made into a rectangular cuboid with the heights of 3cm, 5cm, 7cm, and 14cm, respectively, to allow access to the infinite flat plane. The front and back of the container were covered with a 300-mesh stainless steel mesh for one-dimensional heat transfer. The sample container was placed in the center of the thermostatic bath, which was heated to a predetermined temperature by setting the thermostat program in advance, and it was determined to be 'ignited' when the central temperature of the sample rose by more than 20℃ above the set temperature, and "unignited" when it was maintained at an approximate value of the set temperature. Result: The critical autoignition temperature was calculated to be 217.5℃ when the height of the sample container was 3 cm, 212.5℃ when it was 5 cm, 202.5℃ when it was 7cm, and 187.5℃ when it was 14cm. The ignition induction time to reach the maximum temperature was 34hours for 3cm, 76hours for 5cm, 143hours for 7cm, and 318hours for 14cm. Conclusion: ① As the size of the container increased, the autoignition temperature decreased and the induction time to reach the maximum temperature increased. ② An apparent activation energy was calculated to be 44.92kcal/mol, with a correlation of 96.93%.

• Journal of Pharmaceutical Investigation
• /
• v.35 no.6
• /
• pp.431-436
• /
• 2005

A high-performance liquid chromatographic method was validated for quantitation of nadolol in human plasma. Nadolol and internal standard, pindolol, were extracted with tert-butyl methyl ether after addition of 10 M sodium hydroxide solution. The analytes were separated on a reverse phased C18 column using a mobile phase consisting of 0.05 M ammonium phosphate monobasic buffer, acetonitrile and methanol (81: 17:2 v/v/v) and detected using a fluorescence detector (excitation wavelength 230 nm, emission wavelength 294 nm). The method was specific and sensitive enough to detect as low as 3 ng/mL of nadolol in human plasma. Linear calibration range was 3-150 ng/mL with correlation coefficient greater than 0.999. The overall accuracy was in the range of 96.8 to 103% and precision C.V.(%) 7.30 to 12.2%. The recovery was approximately 100% and stability was confirmed during storage and sample preparation. The present HPLC method was successfully applied to study bioavailability after oral administration of 80 mg of nadolol in healthy Korean subjects. The mean $AUC_{t}$ was $1968{\pm}397\;ng{\cdot}hr/mL$ and $C_{max}$ of $186{\pm}79.3\;ng/mL$ was reached at $3.5{\pm}0.76\;hr$. The mean $t_{1/2}$ of nadolol was $17.3{\pm}2.59\;hr$.

• Bulletin of the Korean Chemical Society
• /
• v.34 no.8
• /
• pp.2425-2430
• /
• 2013

A simple, fast and robust analytical method was developed to determine imatinib in human plasma using liquid chromatography-tandem mass spectrometry with electrospray ionization in the positive ion mode. Imatinib and labeled internal standard were extracted from plasma with a simple protein precipitation. The chromatographic separation was performed using an isocratic elution of mobile phase involving 5.0 mM ammonium formate in water-5.0 mM ammonium formate in methanol (30:70, v/v) over 3.0 min on reversed-stationary phase. The detection was performed using a triple-quadrupole tandem mass spectrometer in multiple-reaction monitoring mode. The developed method was validated with lower limit of quantification of 10 ng/mL. The calibration curve was linear over 10-2000 ng/mL ($R^2$ > 0.99). The method validation parameters met the acceptance criteria. The spiked samples and standard solutions were stable under conditions for storage and handling. The reliable method was successfully applied to real sample analyses and thus a pharmacokinetic study in 27 healthy Korean male volunteers.

• Journal of Distribution Science
• /
• v.14 no.2
• /
• pp.47-56
• /
• 2016

Purpose - The purpose of this study is to investigate the difference in the degree of significance and satisfaction perceived by college students and ordinary consumers on the HMR product attributes. Comparison of the difference on HMR product attributes between ordinary consumers and college students who belong to the current and future consumption groups of HMR will provide information for clear marketing strategies and PR on target consumers from the aspects of companies. Also, overall difference on HMR was investigated through IPA(importance-performance analysis) on significance and satisfaction with each product attribute. This result will provide information to food companies that produce or supply HMR products to be supplemented and improved. Finally, IPA was conducted between groups on product attribute to find which difference exists between groups. This result is also expected to provide crucial information to companies as suggested in the first purpose. Research design, data, and methodology - The procedure of analysis is as follows. First, independent sample t-test was conducted on the significance and satisfaction on HMR product attributes. Second, with using IPA, the significance and satisfaction on HMR product attributes of the respondents were checked to investigate marketing strategy direction on overall HRM products. Third, the difference between generations was verified using IPA on the college student and consumer groups. According to this result, the direction of marketing strategy on HRM products was to be proposed to food companies. Results - It was known that consumers consider HMR product attributes statistically and significantly such as nutrient content(nutrition), country of origin, brand, main raw material, packaging, and awareness of manufacturer. They keep after purchase more importantly than college students who considered only volume and price than consumers. In comparison with the difference in satisfaction on HMR product attributes, the college student group was more satisfied than ordinary consumers only in flavor, condition of food additives, and volume. Also, HMR related food companies must maintain taste, cooking method, manufacturing date, expiration date, and safety on current products continuously. Finally, as a result of analysis from the groups, the attributes such as cooking method, manufacturing date, expiration date, and safety were considered significantly with high achievement by the two groups. It was known that college students considered food texture to be important, but consumers considered storage method to be important after purchasing it. Conclusions - There is necessity to differentiate effectiveness of products when releasing HMR products subject to consumers and college students. The result will give great assistance to the improvement of companies, produce or supply HMR products. It will also provide entry strategies on target groups of companies that are planning for entry. The factors that consumers commonly considered not to be significant were brand, package form(appearance), cooking time, and sale(purchase) location, which were found in the comparison with the groups that awareness about manufacturers and storage method after purchase corresponded to college students and that distribution route corresponded to ordinary consumers.

• Carbon letters
• /
• v.19
• /
• pp.99-103
• /
• 2016

Porous carbons have attracted much attention for their novel application in gas storage. In this study, porous graphite nano-fiber (PGNFs)-based graphite nano fibers (GNFs) were prepared by KOH activation to act as adsorbents. The GNFs were activated with KOH by changing the GNF/KOH weight ratio from 0 through 5 at 900℃. The effects of the GNF/KOH weight ratios on the pore structures were also addressed with scanning electron microscope and N₂ adsorption/desorption measurements. We found that the activated GNFs exhibited a gradual increase of CO₂ adsorption capacity at CK-3 and then decreased to CK-5, as determined by CO₂ adsorption isotherms. CK-3 had the narrowest micropore size distribution (0.6–0.78 nm) among the treated GNFs. Therefore, KOH activation was not only a significant method for developing a suitable pore-size distribution for gas adsorption, but also increased CO₂ adsorption capacity as well. The study indicated that the sample prepared with a weight ratio of ‘3’ showed the best CO₂ adsorption capacity (70.8 mg/g) as determined by CO₂ adsorption isotherms at 298 K and 1 bar.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.96-100
• /
• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.