• 대한전기학회:학술대회논문집
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• 대한전기학회 2000년도 학술대회 논문집 전문대학교육위원
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• pp.9-12
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• 2000

A new type electrolyzing cell with slits on parallel plate electrodes and wire-to-cylinder type electrode system has been proposed instead of the conventional parallel plate type. An investigation was carried out on the effect of the number and size of slits on ion precipitation and oxidant generation characteristics, evidenced by eliminated space charge limiting action and by elevated electric fields in active interelectrode spacing. And it is also studied on the effect of the diameter of wire electrode to ion precipitation and oxidant generation characteristics. With electrode with 48 slits, very oxidants generation water of 3.1 [ppmm] and 19.0 [ppmm] in positive electrode side were obtained with tap water and 0.1 [wt%] NaCl dissolved tap waterfed. In addition, with wire-to-cylinder type electrode system, it is found that oxidant contained water of 0.48 [ppmm] and 5.46 [ppmm] in positive electrode side were obtained with tap water and 0.1 [wt%] NaCl dissolved tap water fed for the case of discharge electrode diameter of 0.5 [$mm{\phi}$]. Consequently, very high ion precipitation and dense oxidant generation characteristics can be realized by having slits on the electrodes of conventional cell as these slits increase the electric fields and decrease the space charge limiting actions in interelectrode spacing.

• 수산해양기술연구
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• 제50권1호
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• pp.39-49
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• 2014

Morphological and positional characteristics of anchovy aggregations, confirmed by trawling, were examined in two locations of the southern part of theWest Sea (T1) and the western side of South Sea (T11) of South Korea. Morphological characteristics (mean length, height and area) of the anchovy aggregations at T1 were smaller than those at T11, however the positional characteristics (distributional depth and bottom depth) of the aggregations at T1 were larger than those at T11. Diverse dataset such as the ship's cruise track, the cruse map, and interpolated three-dimensional-like water temperature were visualized in multiple dimensions. For a comprehensive understanding of the anchovy aggregations within their surrounding circumstances, the interpolated water temperature transferred to the location of anchovy aggregations at both stations were visualized based on geospatial information. Using quantitative investigation, the overall range of change in water temperature and salinity of anchovy aggregations at stations was considerably small. However, the water temperature and salinity of anchovy aggregations at T11 were somewhat higher than those at T1.

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제50권7호
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• pp.334-339
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• 2001

A silent type ozone generator using water surface has been studied and improved its ozone generation characteristics by the controlling the height of Taylor cone by installing a mesh electrode, a dielectric bed of glass beads in the just under th surface of the water. The current-voltage characteristics and characteristics of ozone generation quantity of the test system were investigated and discharge current oscillograms of the each cases of the mesh electrode and the beds were observed and compared each other to analyze the discharge conditions. The Taylor cone height could be the cause of the discharge bridge to decrease the ozone generation on the discharge spacing. In this study, the hight of Taylor cone could be reduced greatly by installing the mesh and the glass beads bed just under the water surface. Therefore a higher ozone generation also could be obtained.

• 한국해양공학회지
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• 제21권1호
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• pp.1-6
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• 2007

While a typhoon is traveling, characteristics of its wind fields are continuously changing, producing severe changes in local water level and wave conditions, especially, when a typhoon comes into shallow water. However, there have not been many studies related to local typhoon effects, especially, considering real time changes of wind direction related to the coastal topography. In the study, the characteristics of the wind field by typhoon and topographical characteristics in shallow water are considered, as well as conditions of wave climate estimation. These are performed by the SWAN (Simulating waves nearshore) model, in order to estimate the growth of wave energy due to the wind field. It can be strongly suggested that the wave energy of theof an inner bay should be estimated when the direction of the bay entrance and the wind direction of the typhoon are identical. The result of the numerical calculations is in better agreement with the observed data than the result of the conventional estimation techniques.

• 한국식생활문화학회지
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• 제31권4호
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 한국물환경학회지
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• 제25권6호
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• pp.910-915
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• 2009

The ecohydrologic characteristics according to planting in riparian zone for the riparian restoration are analyzed in this research. The ecohydrologic components due to land use change in riparian zone from existing land cover to planted area such as pasture and wildrye are simulated in the test basin with the integrated SWAT-MODFLOW model. After analysis of change of the hydrologic properties such as surface flow, lateral flow, transpiration and soil water in riparian zone, it is revealed that soil water is one of the key factors and planting of wildrye can increase soil water in riparian zone. The simulation performance of the SWAT-MODFLOW model is validated in this study and it is expected that this model can be used to evaluate various riparian restoration scenarios.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2005년도 학술발표회(1)
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• pp.229-230
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• 2005

• 물과 미래
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• 제21권3호
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• pp.223-226
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• 1988

• 환경생물
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• 제22권2호
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• pp.265-272
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• 2004

본 연구에서는 산성전리수의 일반적인 생물학적 특성을 간략히 살펴보았다. 직선형 DNA를 산성전리수에서 $4^\circ{C}$와 $25^\circ{C}$에서 약 10분간 반응시킨 결과 각각 40%와 50%의 DNA가 분해되었다. 그러나 산성전리수를 사용한 고온에서의 DNA 증폭반응 실험에서 DNA 분해없이 정상적으로 DNA증폭반응이 일어났다. 산성전리수가 단백질의 안정도에 미치는 영향을 살펴본 결과 증류수에서는 총 7일 동안의 반응시간동안 단백질의 분해가 거의 일어나지 않았으나, 산성전리수에서는 제4일에서부터 단백질의 분해가 본격적으로 일어나기 시작하였다. 산성전리수에서 볍씨를 발아시켜 본 결과 증류수에서와 동일한 발아율을 나타냈으며, 산성전리수는 배양토에서 벼 유묘의 뿌리의 길이와 총 길이를 억제시켰다. 산성전리수는 해양 미세조류의 성장곡선과 세포수에는 거의 영향을 미치지 않았다. 또한 산성전리수는 polyphenoloxidase의 비활성을 약 50% 억제시킴으로써 감자의 갈변을 억제하였다.

• 한국식품영양학회지
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• 제30권6호
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.