• 한국수자원학회논문집
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• 제33권5호
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• pp.603-610
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• 2000

토양침식에 영향을 미치는 기후 인자로는 강우, 기온, 바람, 습도 및 태양열 복사 등이 있다. 이들 인자 중 강우는 토양침식에 직접적인 영항을 미친다. 강우의 운동에너지는 토립자의 이탈을 유발하며 강우로 인해 발생하는 흐름은 이탈 토립자를 연행시킨다. 토양침식을 예측하는데 있어 이러한 강우의 영향을 나타내는 지표의 설정은 중요한다. 본 연구에서는 범용토양유실공식(USLE)과 개정공식(RUSLE)의 강우침식도 R의 추정을 위해 1973년부터 1996년 까지 24년간 전국 53개 기상청 관측소의 강우 자료를 이용하였다. 본 연구에서 이용한 강우자료는 모든 관측소에 대해 동일 기간이며, 최근 24년간의 자료를 바탕으로 하고 있다. 본 연구의 최종 결과는 우리 나라의 등강우침식도로 나타내었다.

• 한국식생활문화학회지
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• 제13권1호
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• The Korean Journal of Ecology
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• 제3권1_2호
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• pp.31-39
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• 1980

지상에 떨어진 Opuntia bigelovii 선인장의 줄기에 있어서 광 energy의 이용한계와 함수량과의 관계를 연구하였다. 이들 떨어진 선인장의 줄기는 주.야로 줄기확산저항이 256.0~310.4 sec $cm^{-1}$인 것으로 보아 기공은 주.야를 통하여 폐공하고 있음을 알 수 있었다. 또한 축적된 산의 감소율은 PAR이 1000${\mu}Em^{-2}sec^{-1}$인 조건 하에서 4시간이면 steady state로 감소하였다. 조직내의 산감소율은 조직의 함수량에 따라 감소하며 그 함수량이 56.4~46.8% 일때에는 4시간 동안의 광조사와 본실험방법으로는 거의 산감소율을 확인할 수 없었다. 일주기 rhythm에 의하여 나타나는 산도의 oscillation도 조직의 함수량으 감소에 따라 감소하였다. 한마디의 선인장줄기가 사막의 땅에 떨어져 두마디의 선인장이 되는 생존율을 22.7%였으며 그동안은 외부로 부터 $CO_2$와 물의 흡수없이 광energy를 이용하여 생존하고 비가 내리자 않는 긴 건조기에도 선인장은 똑같은 방법으로 생활한다는 것은 알 수 있었다. 이와 같이 외부로 부터 들어오는 광과 호흡에 의하여 내생되는 $CO_2$만을 이용하는 보상광합성의 대사과정을 model로 제시하였다.

• 한국수자원학회논문집
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• 제48권2호
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• pp.127-136
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• 2015

일반적으로 XP-SWMM은 맨홀을 하나의 절점으로 간주하여 절점의 형상과 크기에 따른 국부손실의 영향을 고려하지 못하기 때문에 침수면적을 과소 산정한다. 그러므로 과부하 맨홀 내에서의 손실계수를 고려한 해석 방안 및 손실계수의 적용에 따른 침수해석에 관한 연구가 필요하다. 본 연구에서는 유량변화 및 맨홀 형상 변화에 따른 수리실험을 실시하여, 과부하 맨홀(원형, 사각형)에서의 손실계수를 각각 0.61과 0.68로 산정하였다. 또한 XP-SWMM을 이용하여 군자배수분구를 대상으로 산정된 손실계수의 적용 유무에 따른 침수면적의 변화특성을 분석하였다. 분석 결과 손실계수를 적용하면 침수면적이 3.5ha 증가하는 것으로 나타났다. 이는 손실계수 적용에 따라서 맨홀에서의 월류량이 증가하기 때문이다. 대상유역에 손실계수를 적용하였을 경우 실제 침수면적과의 일치율은 약 58%로 나타났으며, 손실계수를 고려하지 않았을 경우의 일치율은 약 40%로 나타났다. 그러므로 과부하 맨홀에서의 손실계수를 고려한 2차원 침수해석의 결과는 도시지역의 침수 위험지역을 정확하게 파악하기 위한 기초적인 자료로 활용이 가능할 것으로 판단된다.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2009년도 학술발표회 초록집
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• pp.986-990
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• 2009

Using artificial rainfall simulator, the soil loss, which is deemed as most cause of muddy water problem among Non-point source(NPS) pollutant, was studied by the analysis of direct runoff flow, groundwater runoff, and groundwater storage properties concerned with rainfall intensity, slope of area, and land cover. The direct runoff showed increasing tendency in both straw covered and bared boxes which are 5%, 10%, and 20% sloped respectively. Also the direct runoff volume from straw covered surface boxes were much lower than bared surface boxes. It's deemed as that the infiltration capacity of straw covered surface boxes were increased, because the surface sealing by fine material of soil surface didn't occurred due to the straw covering. Under the same rainfall intensity and slope condition, 2.4 ${\sim}$ 8.2 times of sediment yield were occurred from bared surface boxes more than straw covered surface boxes. The volume of infiltrated were increased due to straw cover, the direct runoff flow were decreased with decreasing of tractive force in surface. To understand of relationship the rate of direct runoff flow, groundwater runoff, and groundwater storage by the rainfall intensity, slope, and land cover, the statistical test was performed. It shows good relationship between most of factors, expect between the rate of groundwater storage and rainfall intensity.

• 상하수도학회지
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• 제32권5호
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• pp.453-460
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• 2018

The impact of sodium hydroxide, which is one of chemicals of clean in place (CIP) for removing membrane fouling, on the PVDF membrane is reviewed with respect to physical/chemical structural change, the permeability affected therefrom. Based on the cleaning concentration applied in membrane water treatment facilities, 10% of accumulated defluorination was confirmed up to 166g.hr/L which reflects the exposure time. However, membrane resistance was confirmed to be reduced by about 10%. Through FT-IR and EDS analysis, reduction of F and change of are confirmed as factors that affect the permeability of membrane. Membrane resistance, which affects permeability, is affected by loss of additives for hydrophilicity, rather than defluorination of PVDF material. Therefore, in order to check membrane degradation degree, an accelerated test by NaOH was carried out, loss of additives was confirmed, and then PVDF inherent characteristic was observed.

• 한국축산식품학회지
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• 제40권2호
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• 한국식품영양과학회지
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• 제27권2호
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• pp.286-290
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• 1998

The effects of cooking methods and storage time on folate content in spinach were determined by boiling for 1, 2, 3, 4, 5, 10 and 20min in distilled water or by microwave blanching for 20, 40, 60, 80, 100 sec. The folate content of cooked spinach was decreased to 80.7% after 1min boiling, and to 5.5% after 20min boiling. The folate recovered from the cooked spinach and cooking water was 101.1% after 1min, 68.0% after 2min and 51.3% after 3min. The relative folate content leached out of the cooked spinach into the cooking water varied from 20.2% after 1min boiling to 88.8% after 20min boiling. Total folate content of spinach was decreased to 45% by microwave heating for 40sec. However, the spinach cooked by microwave heating retained more folate due to the minimal loss of folate into cooking water. More than 90% of folate content of spinach was retained during 1 to 2 weeks of storage at 4$^{\circ}C$.

• 한국토양비료학회지
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• 제31권2호
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• pp.170-176
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• 1998

1997년 5월 20일에서 8월 30일까지 북한강 지천인 율문천의 수위변동과 유속을 측정하고, 수문 자료 수집과 오염부하량을 예측하고 9개 지점에서 수질시료를 시기별로 채취하여 분석하였다. 율문천 소유역은 임야 60%, 주거지와 밭 20%, 논 20%였으며, 농가수 366 가구, 비농가수 322가구, 그리고 인구는 2,622명이었다. 조사기간(1997년 5월 20일~8월 30일)중 유역의 총강수량은 18.000 천$m^3$였고, 하루 최대 유출일은 7월 1일로 129.8 천$m^3$, 최소 유출일은 8월 17일로 0.4 천 $m^3$가 유출되었으며, 전체 유출율은 72% 이었다. 조사 기간중 모든 지점에서 $NO_3-N$ $1.4{\sim}12.6mg\;{\ell}^{-1}$, $NH_4-N$ $0.84{\sim}2.52mg\;{\ell}^{-1}$, T-P는 불검출~$2.20mg\;{\ell}^{-1}$. T-N은 $8.40{\sim}27.30mg\;{\ell}^{-1}$의 범위를 보였다. 이에 따른 T-N 부하량은 최대 $1,512kg\;day^{-1}$, 최소 $5kg\;day^{-1}$, 그리고 T-P의 부하량은 최대 $67.4kg\;day^{-1}$, 최소 $0.3kg\;day^{-1}$로 계산되었다. 강수중 $NO_3-N$의 농도는 $0.7mg\;{\ell}^{-1}$, $NH_4-N$은 $1.12mg\;{\ell}^{-1}$이었고, 농업지대 유출수는 각각 8.5, $2.0mg\;{\ell}^{-1}$로 강수의 13.5배와 1.8배 수준을 나타냈다. 소유역의 토양유실 예측량은 연간 12,635 Mg 으로 추정되고, 농업부분에서 N부하량은 101,210 kg로 전체 N부하량의 52.3% 였으며, 특히 토양유실과 비료에 의한 오염부하가 42%로 높게 추정되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.