• Journal of the Korean Institute of Gas
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• v.7 no.3 s.20
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• pp.7-12
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• 2003

A sour natural gas feed containing 1.37 and 1.70 mole percent $CO_2$ and $H_2S$ respectively is to be sweetened. Our research is to design an amine treating facility to bring the concentration of the acid gases in 100 MMSCFD of natural gas down to less than 5 ppm. The K-values for $CO_2,\;H_2S,\;H_2O$ and amine components contained in natural gas is obtained by using Kent-Eisenberg model. The new gas sweetening process designed by Ball and Veldman is modeled and optimized with the commercial simulator. Results of simulations led to further economic improvements over the present operating process.

• 한국가스학회:학술대회논문집
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• 2003.05a
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• pp.224-231
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• 2003

• The Journal of the Korea Contents Association
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• v.12 no.10
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• pp.63-71
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• 2012

Depth understanding is important for stereoscopic and various methods including space design and cognitive science should be taken account in contents production. Among them, human scientific engineering such as human factor needs to be touched. More specifically, when the stereoscopic designer determines a binocular disparity, the viewpoint of the camera has to be matched with that of the audience. In this process, the structural problem by the distortion due to the dichoptic error is happened, Therefore, 3D sweetening process based on geometric re-analysis and human scientific engineering to minimize the visual fatigue is significant. This paper analyzes the inconsistency problems of the viewpoint in stereoscopic images, and we produce the stereoscopic image contents based on human factors.

• Journal of Nutrition and Health
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• v.14 no.2
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• pp.71-79
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• 1981

The purpose of this paper is to find out whether Du-chung tea and Du-chung tea added with Stevia leaves are suitable for everyday use of diabetics. For this purpose, states of diabetic rabbit, induced by giving alloxan to normal rabbit, were examined in two cases. One was to administer Du-chung tea sweetened by sugar to the above same animal and the other to apply Du-chung tea sweetened by Stevia leaves, instead of sugar, under the equal condition. A study was carried out to determine the effects on blood sugar level, contents of BUN (blood urea nitrogen) and total cholesterol, and GPT (glutamic pyruvate transaminase) activity in both groups. The following results were obtained. 1) Sweetness of Du-chung tea added with 0.3-0.5% Stevia leaves was never to the standard sweetness. 2) Sweetness of Du-chung tea with 2% sugar plus 0.2% Stevia leaves was the nearest to the standard sweetness. 3) Du-chung tea with 0.5% Stevia leaves was recognized as the most effective the next was Du-chung tea no sweetening, and the worst was Du-chung tea with sugar. Addition of 0.2% Stevia leaves without lessening sugar concentration of the above Du-chung tea showed the same result as Du-chung tea with sugar. 4) Du-chung tea with Stevia leaves and Du-chung tea without sweetening had the tendency of reducing the total cholesterol content in serum, while only Du-chung tea with Stevia leaves presented remarked difference after 4, 6 and 10 days, when they were compared with control group. 5) Degree of CPT, activity had in general the similar tendency- to that of total cholesterol content. 6) Taken Du-chung tea with Stevia leaves and Du-chung tea without sweetening, the BUN content showed reducing tendency in small quanity, but, having little defference from control group.

• Journal of the Korean Professional Engineers Association
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• v.43 no.1
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.477-478
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• 2011

3D 입체영상은 영화관에서 시작되어 최근에는 방송, 게임, 테마파크에 이르기 까지 널리 확산되고 있다. 하지만 3D 입체영상에 대한 응용기술의 발전은 입체영상에 쉽게 접근하게 하였음에도 불구하고 3D 입체영상을 시청하는 사용자에 대한 근본적인 연구가 미흡한 실정이다. 이러한 문제로 인하여 3D 입체영상을 접한 대부분의 시청자들이 안구통증, 어지러움 증을 호소하지만 이에 대한 근본적인 대책을 제시하지 못하는 것이 현실이다. 따라서 이러한 입체피로를 해결하기 위한 3D Sweetenig을 다양한 연구방법으로 진행되고 있고, 그 중 4D 체감형 콘텐츠에 대한 감성연구실험 절차를 소개하고자 한다.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.325-328
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• 1986

Packsulkis (Korean traditional rice cake) were prepared by addition of sucrose, fructose, sorbitol, aspartame or saccharin to rice flour and were investigated for sensory and textural properties. The sensory characteristics of packsulkis containing various sweetening agents were significantly different among the sweetners used except in ease of swailowing and bitterness. Expecially packsulki prepared with sorbitol showed the greatest hardness, moistness and gumminess among the groups. The results of textural properties measured by Instron similar trend of sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.179-183
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• 1982

This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated. It was shown that the optimal concentrations of benzyladenine (BA) and ${\alpha}-naphthalene$acetic acid (NAA) for callus induction were $10^{-6}M$ and $10^{-5}M$, respectively. Reculture of these calli in media (Linsmaier and Skoog) supplemented with BA $10^{-6}M$ and NAA $10^{-5}M$ resulted in profuse calli 15 to 20 days after incubation. When sweetening components produced by callus were extracted and identified by TLC, stevioside appeared to have Rf value 0.50 in TLC which was exactly same as standard stevioside. Stevioside content obtained by TLC-FID analyzer was 260mg per 100g on the basis of dry weight.

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.314-320
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• 2014

Regarding the design of the gas sweetening absorber, the gas distribution analysis for the increase of the sour gas removal and reduction of the tower height is very important research topics. Recently, regarding the $CO_2$ capture technology which is a promising option for the reduction of the greenhouse gas (GHG), the need for the gas distribution improvement is increased as the gas treating capacity increases. In this paper, we have investigated the sour gas distribution in the absorber using CFD (Computational Fluid Dynamics) based on 10 MW post-combustion $CO_2$ capture plant installed in Boryeong power station, Korea Midland Power company. For this purpose, we suggested the three possible technology options (splash plate, spiral gas line and U-tube) for the gas distribution enhancement and compared the effect of the each cases. The result showed that the U-tube installed in the absorber increase the gas distribution about 30% compared to the base case, while the delta P increasement was about 10%. From these results, it was found that the U-tube installation is an effective technology option for the gas distribution enhancement in the gas sweetening absorber.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.69-75
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• 1979

Stevia rebaudiana Bertoni M. can be cultivated in Korea as a new sweetness resource. It seems possible that stevioside the sweet substance extracted from the leaves of Stevia rebaudiana Bertoni M. can be used instead of saccharin. In order to obtain the fundamental data due to natural sweetening materials used of as additives to food stuffs such as coffee and tea etc. It was investigated to reduce the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of stevioside and sucrose were prepared. The results obtained are as follows: 1) Mixture of 50% stevioside 40 mg (0.04%) (A) and 1.5% sucrose, 95% stevioside 20 mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 60 mg (0.06%) (A) and 95% stevioside 40 mg (0. 04%) (B), the sweetness of which in coffee corresponded to that of 7% sucrose in the drink, was prepared. 2) Mixture of 50% stevioside 60 mg (0.06%) (A) and 1.5, 2.0, 2.5% sucrose, 95% stevioside 40 mg (0.04%) (B) and 1.5, 2.0% sucrose, and 50% 80 mg (0.08%), 95% 60 mg (0.06%) (A,B), respectively the sweetness of which in tea corresponded to that of 7% sucrose in the above drink, was prepared. 3) Sucrose saving of 21.42-28.57% compared to equally sweet sucrose-sweetened coffee and tea could be achieved without deterioration of other taste qualities.