• Journal of Korea Water Resources Association
• /
• v.35 no.6
• /
• pp.737-751
• /
• 2002

Water quality in Daechung Lake was predicted for various discharge conditions of Yongdam dam. The same scenarios were applied as in the previous paper by the authors for Keum River water quality modeling. Effects in water quality due to changes in discharge conditions from Yongdam Dam were less distinct to the Daechung Lake than to the inflowing Keum River due to sink processes in the lake. For the minimum flow year, it is appropriate to maintain Yongdam dam discharge rate to 8.9 $m^3$/sec considering the current field conditions and future predictions of TN and TP concentrations of Yongdam dam. Effect of Yongdam dam discharge conditions to the Daechung Lake water quality were stronger for drier years. However it should be noted that the effects were dependent upon the water quality of Yongdam discharge at the same time. Therefore, water quality management effort should be emphasized before the discussion over the discharge volume of Yongdam dam. The input data sets for simulations in this study were formulated using the available data and assumptions based on authors experiences for the fields. Therefore, continued data collection effort will ensure the validity of this study.

• Journal of Korean Society of Water and Wastewater
• /
• v.32 no.3
• /
• pp.269-277
• /
• 2018

Burials for the rapid disposal of carcasses have diverse and profound effects on the rural living condition, natural environment, and local economy throughout construction, management and final destruction of burials. In this study, possible residue excavated from standard burials, storage using FRP (Fiberglass Reinforced Plastic) tanks, and microbial-treated burials are characterized as carcasses, contaminated soil by leachate, and wasted plastic film. Treatment technologies for volume reduction of the residue including composting, rendering, and thermal hydrolysis were investigated. If the solid and liquid residues generated during volume reduction treatment are directly transferred to the environmental facilities, it may cause disorder due to high concentrations of organics, antibiotics, and lipid. Benefits and drawbacks of composting as a volume reduction techniques are extensively investigated. We also discussed that proper treatment of excavated soils and the reusing the treated soil as agricultural purpose. For the protection of public health and worker's hygiene, treatment criteria including produced residue qualities, and quality standards for the treated soil as agricultural use are required. In addition, Scientific manual for the proper treatment of residues is required. It is necessary to consider the establishment of a pretreatment facility to the occurrence of large-scale residue treatment.

• Proceedings of the Korean Nuclear Society Conference
• /
• 1996.05b
• /
• pp.284-289
• /
• 1996

The predictions of the COBRA-IV-I code with the modified turbulent mixing and void drift models have been compared with the diabatic two-phase flow data on equilibrium quality. The turbulent mixing model based on an equal mass exchange of the existing COBRA-IV-I code has been modified to that based on an equal volume exchange between adjacent subchannels, and a void drift model has been newly incorporated in the code. To evaluate the performance of the equal volume exchange turbulent mixing model and the effects of the void drift model, the diabatic steam-water two-phase flow data obtained for the 9-rod bundle test under the typical operating conditions of the boiling water reactor(BWR) conducted by the General Electric (GE) were analyzed by the modified COBRA-IV-I code. The analysis indicates that the equal volume exchange turbulent mixing model with void drift predicts the observed two-phase flow data trends better than the equal mass exchange model, and to predict the correct data trends a more physically based void drift model need to be developed.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.33-37
• /
• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of Korea Water Resources Association
• /
• v.41 no.3
• /
• pp.243-249
• /
• 2008

Continuous stirred tank reactor(CSTR) model which can be applied to control and management of the surface flow wetland is developed to simulate the water quality in this research. The model solution is obtained from the optimization model using the least-squares and 4th-order Runge-Kutta methods. The model is applied to simulate BOD and TSS in the wetland database of U.S. EPA, in which the hydraulic and water quality data are enough and the number of pond is just one for simple analysis of running results. The model is tested in two different cases, one constant volume case and another constant volume and flow rate case considering only reaction term, mass flux term and both reaction and mass flux terms respectively. It is found that the model simulates the real water quality very well with both reaction and mass flux terms rather than only reaction term and the settling velocity of TSS becomes $0.3{\sim}0.4\;m/d$. The model can be applied in wetlands treatment efficiently.

• Journal of Environmental Impact Assessment
• /
• v.3 no.2
• /
• pp.47-56
• /
• 1994

AGNPS model is an event-based model to analyze nonpoint-source and to examine potential water quality problems from agricultural watershed. This model uses a square grid-cell system to represent the spatial variability of watershed conditions, and simulates runoff, sediment, and nutrient transport for each cell. AGNPS model was applied on Yeonwha watershed, and the test results were compared with the measured data for runoff volume, peak runoff rate, suspended solids, and phosphorus concentration. The watershed of 278.8 ha was divided into 278 cells, each of which was 1 ha in size. The coefficients of determination for runoff volume and peak flow were (0.893 and 0.801 respectively from regression of the estimated values on the measured values. The concentration of suspendid solid was increased but decreased that of phosphate with runoff volume.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.3
• /
• pp.220-225
• /
• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Journal of Biosystems Engineering
• /
• v.41 no.2
• /
• pp.138-144
• /
• 2016

Purpose: Phosphorus is an essential element for water quality control. Excessive amounts of phosphorus causes algal bloom in water, which leads to eutrophication and a decline in water quality. It is necessary to maintain the optimum amount of phosphorus present. During the last decades, various studies have been conducted to determine phosphorus content in water. In this study, we present a comprehensive overview of colorimetric, electrochemical, fluorescence, microfluidic, and remote sensing technologies for the measurement of phosphorus in water, along with their working principles and limitations. Results: The colorimetric techniques determine the concentration of phosphorus through the use of color-generating reagents. This is specific to a single chemical species and inexpensive to use. The electrochemical techniques operate by using a reaction of the analyte of interest to generate an electrical signal that is proportional to the sample analyte concentration. They show a good linear output, good repeatability, and a high detection capacity. The fluorescence technique is a kind of spectroscopic analysis method. The particles in the sample are excited by irradiation at a specific wavelength, emitting radiation of a different wavelength. It is possible to use this for quantitative and qualitative analysis of the target analyte. The microfluidic techniques incorporate several features to control chemical reactions in a micro device of low sample volume and reagent consumption. They are cheap and rapid methods for the detection of phosphorus in water. The remote sensing technique analyzes the sample for the target analyte using an optical technique, but without direct contact. It can cover a wider area than the other techniques mentioned in this review. Conclusion: It is concluded that the sensing technologies reviewed in this study are promising for rapid detection of phosphorus in water. The measurement range and sensitivity of the sensors have been greatly improved recently.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.294-300
• /
• 2001

Effect of bean water concentration and incubation time of Yukwa paste as well as packaging method on the quality of Yukwa was investigated. Quality loss in Yukwa during storage was dependent on the packaging method such as bamboo packaging at $30^{\circ}C$, nitrogen packaging at $30^{\circ}C$ and LDPE packaging at $-18^{\circ}C$. Peroxide value increased with bean water concentration, but showed no significant difference by incubation time. The hardness of Yukwa decreased with the increase of bean water concentration, incubation time, and storage time but showed no significant difference by packaging method. Sensory evaluation after storage for 3 months showed that Yukwa color was significantly influenced by packaging method and bean water concentration. The volume was also significantly influenced by bean water concentration and incubation time. Off-flavor showed significant difference by storage method. Tenderness, taste and overall desirability showed significant difference by bean water concentration. Crispness showed significant difference by storage method and bean water concentration.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.39 no.1
• /
• pp.45-54
• /
• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.