• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.20 no.2
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• pp.72-78
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• 1984

The water quality and the budget of pollutant loading in the downstream of Nakdong River were surveyed at 3 sites along the main stream from Mulgum to Hadan and 1 site of Yangsan tributary with response to the tides in May and June, 1983. The level of TSS in the Yangsan tributary, 6.1~21.3mg/l, was higher than any other site. The mean values of BOD were 1.16mg/l at Mulgum site, 1.83mg/l Yangsan site, 0.79mg/l Hwamyeong site and 3.56mg/l at Hadan site. The levels of NH sub(4) super(+)-N and PO sub(4) super(3-)-P were the highest at Hadan site, and the levels of zinc and copper were 2.11~5.98ppb and ND-50.00ppb at Yangsan tributary site. Although the flow rate of Yangsan stream accounted for only 4% of that of main stream, but the mean value of pollutant loading in the Yangsan stream amounted to 8.3% of the that of main steam.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.653-659
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• 2017

Objective: This trial was performed to examine the effects of ruminally degradable starch (RDS) levels in total mixed ration (TMR) with low corn-based starch on the milk production, whole-tract nutrient digestibility and nitrogen balance in dairy cows. Methods: Eight multiparous Holstein cows (body weight [BW]: $717{\pm}63kg$; days in milk [DIM]: $169{\pm}29$) were assigned to a crossover design with two dietary treatments: a diet containing 62.3% ruminally degradable starch (% of total starch, low RDS) or 72.1% ruminally degradable starch (% of total starch, high RDS). Changes to the ruminally degradable levels were conducted by using either finely ground corn or steam-flaked corn as the starch component. Results: The results showed that dry matter intake, milk yield and composition in dairy cows were not affected by dietary treatments. The concentration of milk urea nitrogen was lower for cows fed high RDS TMR than low RDS TMR. The whole-tract apparent digestibility of neutral detergent fiber, acid detergent fiber and crude protein decreased, and that of starch increased for cows fed high RDS TMR over those fed low RDS TMR, with no dietary effect on the whole-tract apparent digestibility of dry matter and organic matter. The proportion of urinary N excretion in N intake was lower and that of fecal N excretion in N intake was higher for cows fed high RDS TMR than those fed low RDS TMR. The N secretion in milk and the retention of N were not influenced by the dietary treatments. Total purine derivative was similar in cows fed high RDS TMR and low RDS TMR. Consequently, estimated microbial N flow to the duodenum was similar in cows fed high RDS TMR and low RDS TMR. Conclusion: Results of this study show that ruminally degradable starch levels can influence whole-tract nutrient digestibility and nitrogen balance in dairy cows fed low corn-based starch diets, with no influence on performance.

• Information Systems Review
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• v.16 no.3
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• pp.25-47
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• 2014

IT project is a knowledge-based project with high uncertainty in role assignment and task allocationamong team members. This study empirically investigate steam members' interactive behavior in IT projects based on the framework of social interdependence theory. The goal and task interdependencebetween team members were posited as antecedents of project performance with communication effectiveness and knowledge sharing as mediating variables. To test the research model, a dataset was collected form IT and business professional pairs of 123 IT project teams. The results indicated that the theory of social interdependence is applicable to explaining the promotive interaction in IT project teams. In detail, task interdependence appears to have influence on both promotive interactions (communication effectiveness and knowledge sharing), and goal interdependence influences only on communication effectiveness. Knowledge sharing is found to be a significant mediator between social interdependence and project performance. However, communication effectiveness only indirectly influences project performance via knowledge sharing. Academic and practical implications are discussed.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.12
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• pp.1421-1426
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• 2014

To improve the inherent safety of the sodium-cooled fast reactor (SFR), the supercritical $CO_2$ ($S-CO_2$) Brayton cycle is being considered as an alternative power conversion system to steam the Rankine cycle. In the $S-CO_2$ system, a PCHE (printed circuit heat exchanger) is being considered. In this type of heat exchangers, diffusion bonding is used for joining the thin plates. In this study, the diffusion bonding characteristics of various austenitic alloys were evaluated. The tensile properties were measured at temperatures starting from the room temperature up to $650^{\circ}C$. For the 316H and 347H types of stainless steel, the tensile ductility was well maintained up to $550^{\circ}C$. However, the Incoloy 800HT showed lower strength and ductility at all temperatures. The microstructure near the bond line was examined to understand the reason for the loss of ductility at high temperatures.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.12
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• pp.1415-1420
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• 2014

Super-critical $CO_2$ ($S-CO_2$) Brayton cycle has been considered to replace the current steam Rankine cycle in Sodium-cooled Fast Reactor (SFR) in order to improve the inherent safety and thermal efficiency. Several austenitic alloys are considered as the structural materials for high temperature $S-CO_2$ environment.. Microstructural change after long-term exposure to high temperature $S-CO_2$ environment could affect to the mechanical properties. In this study, candidate materials (austenitic stainless steels and Alloy 800HT) were exposed to $S-CO_2$ to assess oxidation resistance and the change in tensile properties. Loss of ductility was observed for some austenitic stainless steels even after 250 h exposure. The contribution of $S-CO_2$ environment on such changes was analyzed based on the characterization of the surface oxide and carburization of the materials in which 316H and 800H showed different oxidation behaviors.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.60-81
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• 2020

This research was trying to examine through the technology acceptance model that is expanded in order to make an inquiry the factors having an effect on the acceptance intention of the technology fusion type webtoon user. The survey was carried out for the research for 114 questionnaire respondents where there is the technology fusion type webtoon utilization experience. After and hierarchical regression analysis was performed and the relationship was analyze between the factor. The total 13 hypotheses and one research problems were set and the study with was proceeded. Next, it is same if the results of study is summarized. Firstly, the interactivity and immersion, that is the subordinate factor of the Siljaegam, affected the static influence to the perceived usability. Secondly, with having the static influence an effect on the technology fusion type webtoon use intention the perceived usability was confirmed. Thirdly, the effeciency, Tendency of Conciseness, and consistency were the technology fusion type GUI standard extracted with the Ttamsaekjeok the result subfactor that it analize factor. Finally, with giving the meaningful influence to the perceived easiness the visual unrefined copper steam, that is the subordinate factor of the Siljaegam, was confirmed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.557-565
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• 1992

Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.