• Journal of the Korean Electrochemical Society
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• v.18 no.1
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• pp.17-23
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• 2015

$Li_4Ti_5O_{12}$ (LTO) have attracted much attention of researchers in the field of energy storage, because of their excellent stability for electric vehicle application. A main drawback of LTO is however their insulating nature due to the wide bandgap, which should be addressed to enhance the battery performance. In this study, we investigated the effect of water solubility of dopant precursor on the electrochemical characteristics of conducting LTO prepared by doping with $Cr^{3+}$ ions with the well-known wet-mixing method. The solubility of dopant precursor directly affected the morphology and the phase of doped LTO, and therefore their battery performance. In the case of employing the most soluble dopant precursor, $Cr(NO_3)_2$, the doped LTO demonstrated a markedly enhanced discharge capacity at high C-rate (130mAh/g @ 10C), which is about 2 times higher value than that of bare LTO.

• Food Science and Preservation
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• v.22 no.4
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• pp.591-597
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• 2015

In this study, extracts of chlorella using different extraction methods were compared for antioxidant activities and spray-dried chlorella powders were investigated for their physicochemical characteristics. The DPPH radical scavenging activity and superoxide radical scavenging activity of 50% ethanol extract were 29.19%, and 48.91%, respectively. The oxygen radical absorbance capacity (ORAC) of the 50% ethanol extract ($150.44{\mu}M/g$) was higher than those of other extracts. The total chlorophyll content of the 50% ethanol extract (542.89 mg/100 g) was higher than those of other extracts. The microencapsulation of the 50% ethanol extract was manufactured by spray-drying with 10 % maltodextrin (SD-C10), 20% maltodextrin (SD-C20), and 30% maltodextrin (SD-C30). The particle size of the freeze-dried powder ($454.47{\mu}m$) was higher than those of the spray-dried powders ($24.15{\sim}32.49{\mu}m$). Scanning electron microscope images showed that the spray-dried chlorella powders using SD-C10, SD-C20, and SD-C30 had an uniform particle distribution. The water absorption index and water solubility index (WSI) of powders were 0.31~0.45, and 96.96~98.28%, respectively. The spray-dried powders showed the stability in total chlorophyll content for 40 days storage. Based on these results, spray-dried chlorella powders could be used in various types of food processes.

• Journal of Korean Society on Water Environment
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• v.31 no.1
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• pp.12-18
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• 2015

In this research, the hydrologic effects between a pre-existing urban landuse and low impact development (LID) applied conditions were compared and evaluated. The infiltration trench and tree box filter that were utilized in LID represent only 1% of the catchment area that they drain. Storm event monitoring were conducted from July 2010 to July 2014 on a total of 22 storm events in both LID sites. After LID, hydrological improvement was observed as the sites exhibited a delay (lag time) or reduction in the magnitude, frequency and duration of runoff and flow peaks as the rainfall progress. In addition, the maximum irreducible peak flow reduction for infiltration trench was found to be 61% and 33% for the tree box filter when rainfall was 40 mm and 30 mm, respectively. In designing LID, it is recommended to consider the storage capacity and catchment area, as well as the amount of rainfall and runoff on the site.

• Journal of Korea Water Resources Association
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• v.49 no.1
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• pp.29-39
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• 2016

Accurate quantitative assessment of flood control effect of side-weir detention basin as a flood countermeasure was highly required, in which one-dimensional HEC-RAS model has been widely utilized in practice. When the submerged overflow occurred particularly driven by limited storage capacity of a given detention basin, HEC-RAS model could not be sufficiently applicable by guaranteeing acceptable accuracy without reliable benchmark dataset. From this perspective, a dedicated unsteady experiment was planned and carried out to physically realize such submerged overflow for accommodating better accuracy. Subsequently, the experimental results were applied to validate and calibrate HEC-RAS unsteady modeling to provide flood control effect of the detention basin for various inflow scenarios. After following this procedure, the modelled results indicated that there appeared within -5% of difference in stage height and maximum 2.4% accuracy to assess the flood control effect, thereby ensuring the calibrated HEC-RAS unsteady model to be accurate with practically acceptable error range.

• Journal of Wetlands Research
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• v.20 no.4
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• pp.417-423
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• 2018

It analyzed the efficiency of the runoff reduction of artificial reservoir by analyzing the influent and effluent of reservoir located downstream of the livestock area. Production of non point pollutants in livestock feeding areas, which is located at steep slope land, was mainly due to first flushes. Suspended Solid concentration of influent increased due to amount of rainfall, and T-P also increased over four times and 30 % of total nitrogen increased on average compared to those of dry season. While the concentration of nitrate nitrogen showed little variation, ammonia nitrogen increased over two times. The storage style nonpoint reduction facility showed the highest removal efficiency of 53 % for total phosphorus in dry weather, when the removal efficiency was 37 % for suspended solids, 10% for organic compounds, and 5 % for total nitrogen. Since algal bloom grows due to eutrophication in summer, the minus removal efficiencies of nitrogen concentration through the reservoir occurred with high frequency. Removal efficiency decreased during rainfall, showing 60 % for supended solids, and 22 % for total phosphorus. While having over nine times of capacity than the standard of non-point removal facility from Ministry of Environment, it was impounded with water during rainy season, showing not enough nonpoint removal efficiency, which indicates that maintenance is also an important factor to the nonpoint removal efficiency.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.5B
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• pp.459-469
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• 2010

This study is to develop a grid-based daily runoff model considering seasonal vegetation canopy condition. The model simulates the temporal and spatial variation of runoff components (surface, interflow, and baseflow), evapotranspiration (ET) and soil moisture contents of each grid element. The model is composed of three main modules of runoff, ET, and soil moisture. The total runoff was simulated by using soil water storage capacity of the day, and was allocated by introducing recession curves of each runoff component. The ET was calculated by Penman-Monteith method considering MODIS leaf area index (LAI). The daily soil moisture was routed by soil water balance equation. The model was evaluated for 930 $km^2$ Yongdam watershed. The model uses 1 km spatial data on landuse, soil, boundary, MODIS LAI. The daily weather data was built using IDW method (2000-2008). Model calibration was carried out to compare with the observed streamflow at the watershed outlet. The Nash-Sutcliffe model efficiency was 0.78~0.93. The watershed soil moisture was sensitive to precipitation and soil texture, consequently affected the streamflow, and the evapotranspiration responded to landuse type.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.469-476
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• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.141-148
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• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.