• Journal of the Korean Society for Marine Environment & Energy
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• v.11 no.4
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• pp.199-213
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• 2008

Saemangeum salt-water Lake has been created by the completion of the sea-dike in April 2006. To monitor the water qualities of the lake during the sea-dike construction, salinity, SS, nutrients(DIN, DIP, DISi), and chlorophyll-$\alpha$ was analyzed for the surface water from 1999 to 2007. Due to the dike construction, weaker tidal current and lesser resuspension of bottom sediment resulted in the marked decrease of the concentrations of SS in the lake water. Consequently the clearer lake water has provided better condition for primary production with deeper penetration of sunlight into the water column and sufficient nutrient content in the water. Finally the chlorophyll-$\alpha$ content became approximately double in the concentration after the dike construction. Highly stimulated algal production with the marked decrease of the concentrations of SS was decreased the concentration of DIP in the surface water. On the other hand the concentration of DIN and DISi in surface water was increased after dike construction due to the expansion of the freshwater and the supply from bottom layer. As a result, the lake revealed an extremely high NIP ratio and a DIP-limited ecosystem. The lake has been transformed from a typical coastal ecosystem to a brackish one. Since the dike completion, the lake has shown a similar change pattern to the Geum River estuary. Due to the salt-wedge intrusion of seawater, it is highly probable to expect the formation of low-oxygen zone at the bottom layer near the river-mouth area of the lake during the summer. Therefore we need a continuous sentinel monitoring of bottom water qualities in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1294-1300
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• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.1
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• pp.37-43
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• 2013

Conductivity of LSGMC materials were affected by secondary phase segregation, composition and synthetic route. $La_{0.8}Sr_{0.2}Ga_{0.8}Mg_{0.1}Co_{0.1}O_{3-{\delta}}$ (LSGMC) powders were prepared using the glycine nitrate process to produce high surface area and compositionally homogeneous powders. The powders were synthesized with different 0.5, 1, 1.5, 2, 2.5 of glycine/cation molar ratios. A single perovskite phase from the synthesized powders was characterized with X-ray diffraction patterns. The obtained sintered pellets showed the dense grain microstructure. In case of 1.5 molar ratio, its density was higher than the others. The electrical conductivity measured at $800^{\circ}C$ was observed to be 0.131 $Scm^{-1}$. In addition, the linear thermal expansion behavior was indicated between $25^{\circ}C$ and $800^{\circ}C$.

• Strategy21
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• s.43
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• pp.5-28
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• 2018

The tensions between the U.S and China, which form the two pillars of the G2 era, seem to have persisted even after the Trump administration inaugurated. The strong confrontation between the two in recent foreign security issues may drive to develop an inadvertent military conflict, and it is high likely to occur in the maritime are. The purpose of this study is not only to analyze the balance of modernized naval forces in the PLAN through naval strategy changes and weapons system modernization trend, but also to predict the impact of the geographical proximity difference on the balance of naval forces in the disputed areas. It examined the impact of distance and geography on naval power by assessing the modernization pattern of the PLAN and capabilities in the context of two scenarios at different distances from China by 2020: one centered on Taiwan and the other on the Spratly Islands. The PLAN's strategy had impact on operational concept and forces construction. First, from the viewpoint of operation operational concept, it can be seen that the passive defense is changing into active defense. Second, in terms of power construction, it can threaten the surface and submarines of U.S power from a distance. And they generated follow three features; The ocean is not the focus of Chinese submarines, Horizontal and vertical expansion of Chinese naval vessels, The improvement of the suppression ability as the Chinese naval modernization ratio increases. The strength of the PLAN is dominant over the U.S in terms of reserves, and it can complement the qualitative deterioration by utilizing nearby bases in the vicinity of the mainland, such as the Taiwan Strait. However, due to the shortage of aircraft carriers, there is a possibility that it will take some time to secure the advantage of air and ocean in the amphibious operation. Therefore, as the dispute is prolonged, China may fail to achieve its original goal. In addition, the lack of cutting edge Commanding Ships may bring to weaken the C2 capabilities. At results, it is expected that PLAN will not be able to have a superiority in the short term due to lagging behind U.S advanced technology. Nevertheless, PLAN has strengthened its naval power through modernization sufficiently and it is highly likely to use force. Especially, it is more likely in the region where the naval power operation like the Taiwan Strait is possible with the almost equality to that of the United States. China will continue to use its naval forces to achieve a rapid and decisive victory over U.S in the close area from the land.

• Journal of the Korean Geotechnical Society
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• v.33 no.11
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• pp.35-43
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• 2017

In this study, the pull-out resistance behavior of the anchor with the bump type resistors at the anchor body was experimentally investigated. In the model tests, the pull-out resistance was measured by pulling out the anchor at a constant speed. Anchor body was installed in the center of the circular sand tank. Pull-out tests were conducted for 10 conditions. The anchor type (existence of the resistor), the friction conditions of the anchor body surface ($1/3{\phi}$, $2/3{\phi}$, ${\phi}$), the bump type resistor set number (1set, 2set, 4set), and the height of resistors (0.05d, 0.10d, 0.20d) were varied. The load-displacement relationship for each conditions was measured during the pull-out tests at a constant speed (1 mm/min). Maximum pull-out length was 80 mm. As a result, the pull-out behavior of the friction type anchor and the expansion type anchor was different. As the number of resistor increased, the maximum pull-out resistance increased and the residual pull-out resistance ratio increased significantly, which were at 171~591 percent larger than that of the friction type anchor.

• Korean Chemical Engineering Research
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• v.57 no.6
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• pp.861-867
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• 2019

$Li_4Ti_5O_{12}$ is a promising next-generation anode material for lithium-ion batteries due to excellent cycle life, low irreversible capacity, and little volume expansion during charge-discharge process. However, it has poor charge capacity at high current density due to its low electrical conductivity. To improve this weakness, porous $Li_4Ti_5O_{12}$ was synthesized by sol-gel method with P123 as chelating agent. The physical characteristics of as-prepared sample was investigated by XRD, SEM, and BET analysis, and electrochemical properties were characterized by cycle performance test, cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS). $Li_4Ti_5O_{12}$ synthesized by 0.01mol ratio of P123/Ti showed most unified particle size, high specific surface area, and relatively high porosity. EIS analysis showed that depressed semicircle size was remarkably reduced, which suggested resistance value in electrode was decreased. Capacity in rate performance showed 178 mAh/g at 0.2C, 170 mAh/g at 0.5C, 110 mA/h at 5C, and 90 mAh/g at 10C. Capacity retention also showed 99% after rate performance.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.6
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• pp.681-692
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• 2017

In recent years, large-scale construction projects such as road pavement construction and new city construction have been carried out nationwide with by the expansion of social overhead facilities and base on the economic development planning, resulting in a rapid increase in artificial slope damage. The existing vegetation-based re-installation method of the slope surface greening method reveals various problems such as lack of bonding force, drying, and lack of organic matter. In this study, research was carried out using vegetation-based material and environmentally friendly soil additives, were are used in combination with natural humus, Bark compost, coco peat, and vermiculite. Uniaxial compressive strength was measured according to the mixing ratio of soil additives and the strength was analyzed. Experiments were carried out on the characteristics of the soil material to gauge the slope protection properties by using the soil compaction test method wherein the soil and the soil additive materials are mixed in relation to the soil height, the number of compaction, the compaction method (layer) and the curing condition. As a result of the experiment, excellent strength performance was demonstrated in soil additives using gypsum cement, and it satisfied vegetation growth standards by using performance enhancer and pH regulator. It was confirmed that the strength increases with the mixing of soil and soil additive, and the stability of slope protection can be improved.