• Economic and Environmental Geology
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• v.21 no.4
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• pp.381-387
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• 1988

Maewol Feldspar Mine produces feldspar ore from pegmatites. K-Rb Age of muscovite is 137.7Ma. Fluid inclusions in quartz crystal of the pegmatite show bimodal distribution of homogenization temperatures. The high homogenization temperatures range from 290 to $302^{\circ}C$ while low homogenization temperatures range from 157 to $195^{\circ}C$. Three phases liquid $CO_2$ bearing inclusions indicate $CO_2$ gases were abundantly mixed with granitic melt until the pegmatic magma melt cooled to $290^{\circ}C$. Low density of the magmatic melt relative to the same volume of granitic magma is due to mixture of volatiles(mainly $CO_2$ gases) with the melt and larger space and slow cooling allowed to grow crystals of the pegmatic magma.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.107-110
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• 1997

To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.2 no.1
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• pp.151-155
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• 1978

General components and detergency of commercial shampoos have been investigated and the results are summerized in the following. Shampoos were analyzed for surfactants and additives by KS method and surfactants were confirmed by T.L.C. Considerable differences in amounts of non volatiles and surfactants were found. Three of them contain either lanoline or sterols as additives and in the three. propylene glycol was found in their liquid part. It was shown that predominant sufactant was anionic and in all, except one. a little ampholytic surfactant was detected. But, contrary to forecast, in only one a little of non ionic surfactant was detected. Detergency of shampoos was examined using artificially soiled wool muslin. Considerable difference was found, and all shampoos showed higher detergency than a synthetic powder type detergent for textiles. There were no significant correlation between detergency and amount of surfactants or suspending power of detergents.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.07a
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• pp.601-604
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• 2001

22.9 kV CV power cable is very important factor of underground distribution power line. Cyclic aging for 14days is performed to remove a large amount of the volatiles found in freshly manufactured cable. In this paper, we examined AC breakdown characteristics of CV power cable before and after cyclic aging for 14days. As the result, even if there were some exceptions, the AC breakdown voltage before aging was lower than that after aging, but most of the results were that the AC breakdown voltage after aging was lower than that before aging.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.59-65
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• 2000

Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5$\mu\textrm{g}$/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major voltile compounds identified in the kimchi were sabinene, $\alpha$-pinene and $\alpha$-terpinolene, which were gradually decreased during fermentation. There were significant differnce in color, sourness, bitterness and overall acceptability in sernsory evauation of Angelica keiskei Kimchi during fermentation at 2$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.439-443
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• 2001

The effect of fermentation of peanut milk with lactic acid bacteria on n-hexanal content was investigated. Changes in pH, titratable acidity and viable cell populations indicated that Streptococcus salivarius subsp. thermophilus was adapted better than Lactobacillus delbrueckii subsp. bulgaricus during fermentation. Analysis of headspace volatiles revealed that n-hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp,. bulgaricus in reducing the n-hexanal content. No significant difference was found in water sorption between fermented and unfermented peanut milk.

• Proceedings of the KIEE Conference
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• 2001.07c
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• pp.1549-1551
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• 2001

Cyclic aging for 14 days is performed to remove a large amount of the volatiles found in freshly manufactured cable. In this paper, we examined lightning impulse characteristics of 22.9 kV CV power cable before and after cyclic aging for 14days. As the result, the breakdown voltage after aging under normal temperature was lower than that before aging, and the breakdown voltage after aging under hot temperature was lower than that before aging. We found that the dispersion of lightning impulse breakdown voltage before 14 cyclic aging test were reduced rather than those after 14 cyclic aging test.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.79-86
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• 1992

Free and glycosidically bound volatiles from three green tobacco leaves(NC 82, KF 109 and Br-21) were separated by nonionic resin Amberlite XAD-2 adsorption column chromatography and election by selective solvents. Aglycones from the glycosidically bound fractions were released by enzymatic hydrolysis with almond B-glucosidase. A total of 20 components identified from free and glycosidically bound fractions, the major components were benzaldehyde, benzyl alcohol, 2-phenylethyl alcohol, 3-oxo- -ionol, 3-hydroxy-B-ionone, 3-oxo-7, 8-dihydro-n-ionol and scopoletin. Six Cl.B norisoprenoids identified in this study, which have been described to possess a characteristic tobacco aroma-enhancing effect, were not presented in free forms but rather bound glycosidic forms.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• Journal of the Korean Society of Combustion
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• v.15 no.2
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• pp.19-26
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• 2010

Combustion behavior of pulverized coal particles in a post-combustion gas reactor was investigated. Radiation emission from coal particles were analyzed by direct photograph and $CH^*$ radical chemiluminescence intensity. Coal particles were sampled during the combustion and were observed by scanning electron microscopy (SEM) and cross section micrograpy technique. Two coal types(one bituminous and one subbituminous coals typically used in the Korean power plants) were tested at typical combustion environment. Gas flow conditions were controlled to represent temperature and oxygen concentration. Experimental data were discussed along with conceptual descriptions of pulverized coal combustion, where particle heat-up, release and combustion of volatiles, and char combustion were sequentially progressed.