• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.28 no.5
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• pp.400-409
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• 2017

We have studied a combiner that can withstand high power while minimizing insertion loss in high frequency band. In particularly, because the output power that can be output per unit elements is much lower in the Ku band and above than in the low frequency band, it is necessary to combine many semiconductor elements in order to make a high power SSPA. A planar combiner such as a microstrip, as the number of elements to be combined increases, the insertion loss increases proportionally, resulting in a reduction in the overall system efficiency and an increase heating value also. The planar combiner also have some problems due to the low power handling rate. To improve these problems, we proposed a Cavity Radial Combiner. A Ku band 16-way Cavity Radial Combiner was fabricated and measured. As a result, it was tested 14dB return loss and over 94.5 % output combining efficiency in design band.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.12
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• pp.1249-1255
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• 2011

In modern large-scale semiconductor manufacturing clean rooms, the energy consumed by the outdoor air-conditioning system during heating, humidification, cooling, and dehumidification of the incoming outdoor air represents about 45% of the total air-conditioning load required to maintain a clean-room environment. In particular, the energy required for humidification of the outdoor air in winter is very high. Therefore, evaluation and comparison of the energy consumption in key humidification systems, viz., steam-humidification and water-spray-humidification systems, used in outdoor air-conditioning systems would be useful to reduce the outdoor air-conditioning load in clean rooms. In the present study, an experiment with an outdoor air flow of 1000 $m^3$/h was conducted to compare the air-conditioning process and energy consumption in outdoor air-conditioning systems with electrodeboiler steam humidifiers and air-washer water spray humidification systems. The experimental results showed that the water-spray-humidification-type outdoor air-conditioning system consumed less electrical power than did the steam-humidification-type system and was more energy efficient during winter.

• The Korean Journal of Mycology
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• v.22 no.4
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• pp.298-308
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• 1994

The properties of polygalacturonase by Ganoderma lucidum in liquid culture were investigated. The enzyme was composed of an endo- and an exo-polygalacturonase. The endo- and exo-polygalacturonase were purified approximately 56 and 9.2-fold, respectively, through ammonium sulfate fractionation, gel filtration on Biogel P-100, anion exchange chromatography on DEAE-cellulose, gel chromatography on Sephadex G-150 and re-gel chromatography on Sephadex G-150. The endo- and exo-polygalacturonase had higher affinity for apple pectin than for citrus pectin or pectic acid. The Km values of the endo- and exo-polygalacturonase for apple pectin, determined on the Lineweaver-Burk plot, were 1.44 and 10.6 mg $ml^{-1}$ for apple pectin, respectively. Purified endo-polygalacturonase was found to be homogeneous electrophoretically and had a molecular weight of 54,000 estimated on SDS polyacrylamide gel. The optimal pH for the activity of the enzymes was 4.0. The endo- and exo-polygalacturonase were stable in the pH range of 4.0 to 6.0 and 3.5 to 5.5, respectively. The optimal temperatures of the endo- and exo-polygalacturonase were 40 and $60^{\circ}C$, respectively. The exo-polygalacturonase was more resistant to heat than the endo-polygalacturonase, requiring heating for 40 min at $80^{\circ}C$ for complete inactivation. The activity of the endo-polygalacturonase was increased by $Ca^{++}$ and $Mn^{++}\;ions$, while that of the exo-polygalacturonase was increased by $Ca^{++}\;ion$ only, and was not affected by $Mn^{++}\;ion$.

• Economic and Environmental Geology
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• v.30 no.4
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• pp.279-289
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• 1997

Dark to pale green-colored, Cr-bearing sericites from hydrothermal alteration zone of the Narim gold deposit were investigated mineralogically and geochemically. The alteration zone is composed mineralogically of quartz, carbonate minerals and green sericite with minor amounts of chlorite, barite and sulfide minerals (pyrite, sphalerite, galena). The zone is enriched in As (967 to 1520 ppm), Cu (31 to 289 ppm), Ni (1027 to 1205 ppm), Pb (0.20 to 1.24 wt.%) and Zn (1.03 to 1.07 wt. %) compared with fresh rocks such as granitic gneiss, porphyritic biotite granite and basic dyke. The Cr, probably the chromophore element, is highly enriched in the alteration zone (1140 to 1500 ppm), host granitic gneiss (1200 ppm) and porphyritic biotite granite (1200 ppm). Occurrence and grain size of sericite are diverse, but most of the Cr-bearing sericites (150 to $200{\mu}m$ long and 20 to $30{\mu}m$ wide) occur along the boundaries between ore veins and host rocks (especially basic dyke and granitic gneiss). X-ray diffraction data of the sericite show its monoclinic form with unit-cell parameters of $a=5.202{\AA}$, $b=8.994{\AA}$, $c=20.103{\AA}$, ${\beta}=95.746^{\circ}$ and $V=935.83{\AA}^3$, which are similar with the normal 2M1-type muscovite. Representative chemical formula of the sericite is ($K_{1.54}Ca_{0.03}Na_{0.01}$)($Al_{3.42}Mg_{0.38}Cr_{0.14}Fe_{0.06}V_{0.02}$)($Si_{6.69}Al_{1.31}$)$O_{20}(OH)_4$. The Cr content increases with decrease of the octahedral Al content, and ranges from 0.36 to 2.58 wt.%. DTA and TG curves of the sericite show endothermic peaks at $342^{\circ}$ to $510^{\circ}$, $716^{\circ}$ to $853^{\circ}$ and $1021^{\circ}C$, which are due to the expulsion of hydroxyl group. The total weight loss by heating is measured to be about 8.8 wt. %, especially at $730^{\circ}C$. Infrared absorption experiments of the sericite show broad absorption band due to the O-H bond stretching vibration near the $3625cm^{-1}$, coupled with the 825 and $750cm^{-1}$ doublet. The vibration bands related with the H-O-Al and Si-O-Al bonds occur at $1030cm^{-1}$ and 500 to $700cm^{-1}$, respectively. Based on paragonite content of the sericite, the formation temperature of the Narim gold deposit is calculated to be $220{\pm}10^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.199-204
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• 2008

Hemicellulose, consisteing of pentose as xylose and mannose, is usable as high octane fuels and heavy oil additives if depolymerized to monomer unit. In this study, thermochemical degradation by pyrolysis-liquefaction of hemicellulose, the effects of reaction temperature, conversion yield, degradation properties and degradation products were investigated. Experiments were performed in a tube reactor by varying reaction temperatures from $200^{\circ}C$ to $400^{\circ}C$ at 40 min of reaction time. The liquid products from pyrolysis-liquefaction of hemicellulose contained various kinds of ketones. Ketones, as 2,3-dimethyl-2-cyclopenten-1-one, 2,3,4-trimethyl-2-cyclopentan-1-one, and 2-methyl-cyclopentanone, could be used as high-octane-value fuels and fuel additives. However, phenols are not valuable as fuels. Combustion heating value of liquid products obtained from thermochemical conversion processes of hemicellulose was in the range of 6,680~7,170 cal/g. After 40 min of reaction at $400^{\circ}C$ in pyrolysis-liquefaction of hemicellulose, the energy yield and mass yield were as high as 72.2% and 41.2 g oil/100 g raw material, respectively.

• Journal of Biosystems Engineering
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• v.36 no.3
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• pp.217-222
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• 2011

This study was carried out in order to reduce the amount of underground water which is used in the double layered single span plastic greenhouse for retaining heat. For this research, two plastic green houses of the double layered single span plastic greenhouse were installed. There was equipped of internal small tunnel for keeping warm air in the interior of the house. Then the internal small tunnel for keeping warm air was fitted with PVC duct of 50 cm in diameter filled with subsurface water. The surplus solar energy in the greenhouse was stored in the water in the PVC duct. Four FCUs (Fan Coil Unit), which has the capacity of 8,000 kcal per hour, were installed in the middle of the house, and a circulation motor in heat storage water tank was operated from 10:30 a.m. to 16:00 p.m. in order to circulate water between the water tank and the FCUs. Consequently about 5 degrees celsius could be maintained in the interior of the internal small tunnel for keeping warm air with the external temperature of lower than minus 5 degrees celsius. It appeared that the alteration of an internal temperature of the house was flexible depending on the sunlight during daytime. To prevent the water freezing, mixing antifreezing liquid in the water or operating FCU continuously was needed. Also, in order to use the surplus solar thermal energy on plastic green house of water curtain system efficiently, storing the surplus heat during daytime simultaneously finding a method of using water curtain systematic underground water happened to be important. As a result of this research, when the house's interior temperature is below zero the operation of FCU appeared to be impossible. Considering the amount of water used in the house with water-curtain-heating system is 150~200 ton per day, using the system mentioned in this research showed that reducing the underground water more than 80% in order to maintain the internal temperature as the level of 5 degree celsius at the extreme temperature of minus 5 degrees celsius.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.77-99
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• 1990

In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1095-1101
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• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.