• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.17 no.3
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• pp.26-32
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• 2004

Objective: The aim of this work is to investigate the antibacterial activity of the essential oil obtained from Artemisia lavandulaefolia (A. lavandulaefolia), as the development of microbial resistance to antibiotics make it essential to constantly look for new and active compounds effective against pathogenic bacteria. Method: The aerial parts of A. lavandulaefolia (1 kg) were subjected to steam distillation for 3 h, using a modified Clevenger type apparatus in order to obtain essential oil. Diethyl ether was the extracting solvent kept at 25?. The essential oil were analyzed by gas chromatography (GC) and gas chromatography／mass spectrometry (GC／MS). The essential oil and the composition were tested for antimicrobial activities against 15 different genera of oral bacteria. Ninety-nine compounds accounting for 94.74$\%$<／TEX> of the oil were identified. The main compounds in the oil were 1,8-cineole (5.63$\%$), yomogi alcohol (4.49$\%$), camphor (4.92$\%$), a-caryophyllene (16.10$\%$), trans-a-famesene (5.09$\%$), a-terpineol (3.91$\%$), borneol (5.27$\%$), cis-chrysanthenol (6.98$\%$), and a-humulene oxide (3.33$\%$). The essential oil and its compounds were tested for antimicrobial activity against 10 different genera of oral bacteria. Conclusion: The essential oil of A. lavandulaefolia exhibited considerable inhibitory effects against all obligate anaerobic bacteria (MICs, 0.025 - 0.05 ㎎／ml) tested, while their major compounds demonstrated various degrees of growth inhibition

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.768-773
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• 2006

The aroma components of german chamomile tea in Europe and kukwha (Chrysanthemum boreale Makino) tea in Korea belonging to genus chrysanthemum were analyzed and compared. The volatile components of chamomile tea and kukwha tea were collected by a simultaneous steam distillation-solvent extraction method (SDE). The extracted components were analyzed gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds, including cubebene(14.59%), ${\beta}$-elememe(4.88%) and ${\delta}$-cadinol(1.54%) were identified in chamomile tea. Forty-five compounds including santalol(6.25%), bomyl acetate(3.47%), farnesene(3.37%), 1,8-nonadiene (2.80%), caryophyllene oxide(2.77%) and thymol (2.16%) were identified in kukwha tea. Twenty-two compounds including 4-terpineol, ${\alpha}$-terpineol, thymol, phenylacetaldehyde, V-terpinene were found in both samples.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.423-427
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• 1992

The volatile components were extracted from kumquat(Fortunella margarita) by simultaneous steam distillation-extraction method and fractionated on silica gel column. The total volatile oil was eluted off first by n-pentane and eluted again by diethyl ether. The total volatile oil and diethyl ether fraction were analyzed by GC and GC-MS. In the total volatile oil, 10 components were identified, of which major ones were limonene(96.5%, of total volatile oil), ${\beta}-pinene$(1.93%) and ${\alpha}-terpineol$(0.42%) and then the characteristic aroma of kumquat appeared to be due to limonene. On the other hand diethyl ether fraction, from which 46 components were identified, contained 9 alcohols, 22 terpenes and terpene alcohols, 7 aldehydes and ketones, 7 esters and 1 miscellaneous components. The major components were ${\alpha}-terpineol$(31.98% of diethyl ether fraction), ${\beta}-terpineol$(7.37%), geranyl acetate(9.69%) and p-menthadien-9-ol(4.12%).

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.464-470
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• 1995

Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.365-368
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• 2008

This research is related to 240MPa ultra-high strength concrete(UHSC) with extremely loss W/B ratio. For this development, High flow cement is mainly used which has a short reaction rate due to the high blaine and high early strength, which can make greater fluidity in case of very low W/C ratio. It made the best mixture using the mineral admixtures silica fume, slag powder and special admixture. For dispersibility and homogeneity of cement binder, cement of premix type is produced using omni-mixer. Moreover, it ensures the fluidity of ultra-high strength concrete(UHSC). For having a good fire performance, we made an experiment special coarse aggregate. As a result, we got 180MPa in case of water curing, 200MPa in case of steam curing and uniform UHSC of 240MPa in case of a special curing method.

• Clean Technology
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• v.20 no.4
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• pp.359-366
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• 2014

Attrition characteristics of PKM1-SU particles, $CO_2$ absorbents for pre-combustion $CO_2$ capture process, and FCC particles, catalytic particles for hydro cracking of crude oil, were investigated at high temperature and high pressure conditions. Particle attrition tests were executed at various kinds of temperature ($0-400^{\circ}C$) and pressure (0-20 bar) conditions in a cylinder type bubbling fluidized bed with 15.1 cm diameter, 120 cm height and 1 mm orifice-sparger tube. Attrited particles before and after tests were analyzed by BET, optical microscopy, and particle size analyzer. Effects of bed material height (solid inventory) and steam injection were also verified by using ASTM D5757-95, conventional attrition test method.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.10
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• pp.1075-1081
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• 2011

A leak-detection method has been developed by measuring the pressure variation between the inner and outer heattransfer tubes of a double-wall tube steam generator. An experiment was carried out to measure the leak rate in the gap between two surfaces pressed with a hydraulic press in order to simulate the phenomena, and a correlation was determined for the leak rate in a micro gap. However, in the correlation, the gap width and friction coefficient were coupled with the surface roughness, which affects the two parameters. The two parameters were separated using a surface-contact model to develop a correlation for the friction coefficient. The correlation was compared with the existing correlations used for crack analysis. Although the applied ranges of Reynolds numbers were different, the developed correlation for Reynolds numbers of 0.1.0.35 showed similar tendencies to existing correlations used for higher Reynolds numbers.

• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Journal of the Korean Magnetics Society
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• v.14 no.6
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• pp.207-212
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• 2004

Eddy current (EC) testing methods are widely used in a variety of applications including the inspection of steam generator tubes in nuclear power plants, aircraft parts and airframes. A key factor that affects the EC signal is lift-off which means the physical distance between a sensor and a specimen in the testing. In practice, it is difficult to keep track of the actual value of the lift -off during a specific experiment, simulation or testing in the field, which is essential for accurate interpretation of the signal to be used in the following steps. Hence it is necessary to have a scheme to render the EC signal invariant to the effects of lift-off in spite of the changes in the real world. This paper describes a new method for compensating EC signals for variations in lift-off by acquiring an invariance feature using a homomorphic operator and neural network techniques. The signals from various lift-offs are transformed to obtain a zero lift-off equivalent signal that can be subsequently used for defect characterization in the next step.