• Journal of Radiation Protection and Research
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• v.37 no.4
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• pp.219-225
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• 2012

This study makes differentiated regulations which can maximize the efficiency and convenience of radiation safety regulations by deriving evidence required to establish reasonable safety regulatory structure based on the determination of the levels of actual radiation safety regulations for radiation safety managers to perform radiation safety. We surveyed approximately 10% of radiation safety managers from domestic radiation-using organizations which was based on the Nuclear Safety Act and NUREG Vol. 1~21 of RS-G-1.9 (2005), NRC of IAEA, etc. The radiation safety managers showed the highest level of awareness on the requirements for exposure management ($3.32{\pm}0.910$), and the lowest level on the requirements for record keeping and storage of documents ($2.84{\pm}0.826$). Industrial organizations showed higher levels of awareness than medical organizations whose regulations should be more stringent on requirements of the status and management of radioactive sources, facilities, measurements, pollution control, measuring equipment, monitoring, education and training, and exposure management. This suggests that the actual regulations need to be re-evaluated because it is attributed to the regulations which are statistically significant difference of the levels of radiation safety regulations between industrial organizations and medical organizations. The process of developing regulatory requirements for each characteristic of domestic organizations needs to be done in future studies, as well as safety regulations to maximize convenience should be achieved if radiation safety regulations are conducted in consideration with the characteristics of each organization.

• Journal of Hydrogen and New Energy
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• v.17 no.1
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• pp.31-38
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• 2006

There are two types of metal hydride electrodes as a negative electrode in a Ni-MH battery, $AB_2$ Zr-based Laves phases and $AB_5$ LM(La-rich mischmetal)-based alloys. The $AB_5$ alloy electrodes have characteristic properties such as a large discharge capacity per volume, easiness in activation, long cycle life and a low cost of alloy. However they have a relatively small discharge capacity per weight. The $AB_2$alloy electrodes have a much higher discharge capacity per weight than $AB_5$ alloy electrodes, however they have some disadvantages of poor activation behavior and cycle life. Therefore, in order to improve the discharge capacity of the $AB_5$ alloy electrode the Zr, Ti and V which are the alloying elements of the $AB_2$ alloys were added to the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}$ alloy which was chosen as a $AB_5$ alloy with a high capacity. The addition of Zr, Ti and V to $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}$ alloy improved the activation to be completed in two cycles. The discharge capacities of Zr 0.02, Ti 0.02 and V 0.1 alloys in $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) were respectively 346, 348 and 366 mAh/g alloy. The alloy electrodes, Zr 0.02, Ti 0.05 and V 0.1 in $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V), have shown good cycle property after 200 cycles. The rate capability of the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) alloy electrodes were very good until 0.6 C rate and the alloys, Zr 0.02, Ti 0.05 and V 0.1, have shown the best result as 92 % at 2.4 C rate. The charge retention property of the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) alloys was not good and the alloys with M content from 0.02 to 0.05 showed better charge retention properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.8 no.1
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• pp.127-140
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• 1988

The management of sewage and rainfall runoff becomes an emerging problem with the growth of urban communities. From the uncontrollable excess intensity or amount of rainfall, the conditions of sewer surcharge or manhole overflow could be generated in the combined sewer network where municipal or industrial wastewaters and rainfall runoff flow. The predictive model far the prevention of property and human life losses from this inundation was studied in this research. In the development of a mathematical flow model for the combined sewer surcharge and overflow, the Preissmann Slot concept and the four-point implicit method of finite difference were utilized. For the usage in personal computer, the overlapping segment method that required less memory storage was adopted. Through the simulation of hypothetical sewer network, the conservation of discharge volume was checked, and the usefulness of the Preissmann Slot was assured from the temporal distribution of discharge and depth along the sewer network. Also the possible field application for the correction of sewer diameters and slopes in the design of sewer network which has no surcharge/overflow condition was suggested.

• Journal of Korea Water Resources Association
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• v.44 no.4
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• pp.285-293
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• 2011

This study presents effects of downstream control point by coupled operation of dams and multi function weirs in the Geum River. Geum river basin that study area did authoritativeness high quality data to acquisition possibility. We applied the flow duration curve, flow regime coefficient, impounded flow index analysis to investigate the quantitative changes in natural flow regimes. In sphere that water supply is possible, this study applied believability that satisfy 95% at estimation year. Impounded flow index was calculated 0.292 by dam coupled operation and 0.297 by dam-weir coupled operation. The results indicate that the storage amount is increased by 29.7% as being added. Duration flow of downstream control point was improved because became coupled operation by regulation of dam and weir in the geum river.

• Solar Energy
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• v.4 no.2
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• pp.13-28
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• 1984

Direct Absorption Receiver and Thermal Storage System is a complex problem. This paper describes only characteristic of fluid flow on the receiver. The fluid thicknesses of Molten Salts (Melting Point : $397^{\circ}C$) flowing on the receiver of modified protopype ($10m{\times}10m$) were calculated theorectically, changing the receiver slope from 60 degree to 85 degree (5 steps). The receiver temperatures were $430^{\circ}C$ at the top part and $950^{\circ}C$ at the low part. The flow thickness of the Molten Salts at the top part of the receiver are around 1.9mm in the case of maximum insolution ($50{\times}10^6$juoule/sec; 58.898kg/sec of flow rate) and 2.0mm at the low part. In the case of 3/10 of maximum insolation (flow rate = 17.669kg/sec) the flow thickness at the top part are around 0.9mm and 0.4mm at the low part, and in the case of 1/10 of maximum insolation (flow rate = 5.889 kg/see) the flow thickness at the top part are around 0.6mm and 0.3mm at the low part. From experimental measurements of a normal fresh water thickness flowing on the model plate ($12.7cm{\times}111.76cm$), around 0.8mm at the top part of the plate and around 0.7mm at the low part were obtained in the case of maximum insolation (flow rate = 0.12496 kg/see). In the case of 3/10 (flow rate = 0.03748 kg/see) and 1/10 (flow rate = 0.012496 kg/see) of maximum insolation, around 0.5mm and 0.4mm at the top part, and around 0.3mm and 0.2mm at the low part were obtained respectively. The reason why the thickness of the Molten Salts increase at the low part of the receiver only in case of maximum insolation is that decreasing rate of the viscosity of the Molten Salts is larger than decreasing rate of the density of the Molten Salts during temperature increase from the top to the low receiver plate and decrease of the fluid velocity in accordance with continuity principle. In all cases without the above maximum insolation, the thickness of the Molten Salts and the fresh water decreased at the low part of the plate because of gravity force effects rather than friction effects and of continuity principle. All simillar flow patterns were obtained through all cases of the insolation making an exception of only maximum insolation.

• Geophysics and Geophysical Exploration
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• v.19 no.1
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• pp.37-44
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• 2016

$CO_2$-EOR (Carbon Dioxide-Enhanced Oil Recovery), one of the enhanced oil recovery methods, helps to not only enhance the production of oil, but also store carbon dioxide in underground. However, if micro fractures occur when during the injection of $CO_2$, it is difficult to make permanent storage of $CO_2$ in reservoir and can cause contamination of groundwater and soil. Therefore, in this study, we performed microseismic monitoring to investigate the occurrence of fractures during the $CO_2$ injection at the Meruap oil reservoir, Indonesia. To pick the first arrivals of microseismic events, Improved MER (Modified Energy Ratio) method was used. After picking the first arrivals, hodogram analysis was carried out by using the data recorded at three component geophones to calculate the back azimuth of events. Finally, locations of microseismic events were decided by using the results of first arrival picking and hodogram analysis. Estimated locations showed that all microseismic events were occurred at surface and any fracture did not occur around the reservoir. Moreover, by analyzing noise characteristic, we confirmed that almost of picked first arrivals were due to the repetitive mechanical noise.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.350-356
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• 2009

In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.