• Water for future
• /
• v.9 no.2
• /
• pp.67-75
• /
• 1976

With 9 existng reservoirs selected in the Sab-Gyo River Basin, the sedimentation of the reservoirs has been calculated by comparing the present capacity with the original value, which revealed its reduced reservoirs capacity. The reservoirs has a total drainage area of 6,792 ha, with a total capacity of 1,204.09 ha-m, and are short of water supply due to reduction of reservoirs capacity. Annual sedimention in the reservcire is relation to the drainage area, the mean of annual rain fall, and the slop of drainage area. The results of obtained from the investigation are summarized as follow; (1) A sediment deposition rate is very high, being about $9.19{m}^3/ha$ of drainage area, and resulting in the average decrease of reservoir capacity by 19.1%. This high rate of deposition could be mainly attributed to the serve denvdation of forests due to disor derly cuttings of tree. (2) An average unit storage of 415.8mm as the time of initial construation is decreesed to 315.59mm at present, as resultting, we could'nt supply water at 566.24ha. (3) A sediment deposition rate as a relation to the capacity of unit drainage area is as follow; $Qs=1.43 (c/a)^{0.531}$ (4) A sediment deposition rate as a relation to the mean of annval rainfall is as follow; $Qs=672.61 p^{0.024}$ (5) A sediment deposition rate as a relation to the mean slop of drainage area is follow; $Qs=267.21 S^{0.597}$

• Journal of Korean Society of Water and Wastewater
• /
• v.22 no.2
• /
• pp.233-238
• /
• 2008

Recently, rainwater harvesting facilities have increasingly constructed mainly in elementary schools and government buildings. Nevertheless, few methods are available for efficient planning and design of rainwater harvesting facilities by considering the weather conditions and purpose of rainwater management in each site, which may lead to a construction of uneconomic facilities. The current method estimates the size of rainwater storage tank by multiplying the size of building or plottage with a certain ratio and has many limitations. In this study, we first developed a method for planning and design of rainwater storage facilities using $Rainstock^{TM}$ model, which is based on mass balance, and economic analysis. Then, the model was applied for the design of a rainwater harvesting facility in a building with the catchment area of $1,000m^2$. The model calculation indicated that the economic feasibility of rainwater harvesting depends on not only the size of storage tank but also the water usage rate. When the water usage rate is $1m^3/day$, the rainwater harvesting facility is not cost-effective regardless of the size of the storage tank. With increasing the water usage rate, the economical efficiency of the facility was improved for a specific size of the storage tank. Based on the model calculation, the optimum tank sizes for $5m^3/day$ and $10m^3/day$ of water usage rates were $24m^3$ and $57m^3$, respectively. It is expected that the model is useful for optimization of rainwater storage facilities in planning and designing steps.

• Food Science of Animal Resources
• /
• v.18 no.1
• /
• pp.35-41
• /
• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• Journal of Environmental Science International
• /
• v.11 no.12
• /
• pp.1217-1226
• /
• 2002

This study aims at the effective estimation of water supply capacity of small scale reservoir and the proposal of the data which is necessary to establish the water resources management plan of down stream area of the reservoir in the future by comparison and examination about reservoir operation technique for the security of agricultural water in small scale reservoir. The result of flow calculation by Tank model is used for the input data as the inflow data which is needed for the analysis of water supply capacity. Stochastic method, simulation method, and optimization method are used to examine the water supply capacity, and water security amount is compared with each method. From the analyses of water supply capacities by each method, slightly different results are shown in spite of the effort to compare them equally using input data such as inflow data under equal conditions, and the comparison of water supply capacities by each method are as follows; linear planning method, simulation method, and transition probability matrix method in the order of amount from the largest. It is thought that the simulation method in which comparatively reasonable application of the inflow data is possible and is simulated in successive time series dam operation of the three methods used in this study thus, simulation model is proper to estimate the water supply capacity of agricultural small scale reservoir. And it is judged that the heightening of efficiency of water resources utilization according to the development of downstream area of dam may be possible using the upward readjusted water supply amount of $55.18{\tiems}10^6ton$ and $63.7{\times}10^6ton$ at 95% and 90% supply reliability respectively which are above the planning water supply amount of $50.0{\times}10^6$ton when the simulation method is introduced as the standard.

• Journal of Radiation Industry
• /
• v.17 no.3
• /
• pp.309-320
• /
• 2023

A multi-purpose canister (MPC) was developed for the purpose of transportation, storage and disposal of spent nuclear fuel (SNF) and has the advantage of minimizing repackaging between management stages of SNF. Considering the typical rock characteristics in Korea, a disposal canister is expected to contain 4 assemblies of Pressurized water reactor (PWR) SNF. The capacity of the MPC should be similarly designed with the disposal canister. However, the MPC with four SNF assemblies is expected to be less efficient in transporting and storing compared to a large-capacity canister. Therefore, a preliminary concept was derived for an auxiliary equipment that can transport and store multiple MPCs in a large overpack. A previously derived concept from US was thoroughly reviewed, and the preliminary concept was revised considering domestic situations including crane capacity and others. In addition, the safety of the normal transportation and storage of the MPC placed in transportation and storage overpack was evaluated with the auxiliary equipment.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.10a
• /
• pp.102-102
• /
• 2019

Soybean curd residue (SCR), known as a major waste product of soybean processing, is the water-insoluble fraction which is removed by filtration during soymilk production. For these reasons, SCR was usually considered as food waste. SCR might have a good potential as a functional food material, value-added processing and utilization. SCR contains high-quality protein and consists of a good source of nutrients, including protein, oil, dietary fiber, minerals, along with un-specified monosaccharides and oligosaccharides. Also, SCR might be a potential source of low cost protein for human consumption. However, SCR could be a source of bacterial contamination when during food processing. This study was aimed to investigate antibacterial capacity of natural product through detecting relationship between SCR and microbial. We isolated five bacterial strains from SCR and elucidated antibacterial activity of nature medicines to extend storage capacity of food made with SCR. Thus, the extract which showed antibacterial effects in Corynebacterium calloonae and Raoultella amithinolytica is a combination of seven kinds of extracts: Glycyrrhiza uralensis, Cudrania tricuspidata, Salvia miltiorrhiza Bunge, blueberry, Acorus gramineus, Ginkgo biloba L., Camellia sinensis. This study suggested that antibacterial activities of natural medicines could be used for extension of storage capacity in SCR-contained food.

• Journal of Animal Science and Technology
• /
• v.46 no.6
• /
• pp.1023-1030
• /
• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.

• Journal of Korean Society of Forest Science
• /
• v.83 no.4
• /
• pp.473-479
• /
• 1994

This study was carried out to get the basic data for obtaining water resources continuously. Water storage of forest land was estimated by effective water storage based on classifying soil pore. The results were summarized as follows ; 1. Percentage of coarse pores were in the order : Forest>Bare land>Grasses. As soil depth increased, total pores, coarse pores, and maximum water content were decreased, while fine pores increased. 2. Soil pore percentage and physical properties of surface layer(0~20cm) were significantly different among forest floor conditions. However, there were no difference in soil pore percentage and physical properties in 20~40cm and 40~60cm according to forest floor conditions. In the same plot, on the other hand, soil pore percentage and physical properties were significantly different between surface layer(0~20cm) and 20~40cm, but there were no differences between 20~40cm and 40~60cm. 3. Effective water storage was highly correlated with coarse pore in all plots. 4. The model for water storage capacity of each forest floor condition expressed by effective water storage was produced using coarse pores and soil depth.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.534-539
• /
• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

• Tunnel and Underground Space
• /
• v.22 no.1
• /
• pp.1-11
• /
• 2012

Thermal energy storage is defined as the temporary storage of thermal energy at high or low temperatures for later use in need. The energy storage can reduce the time or rate mismatch between energy supply and demand, and thus it plays an important role in conserving energy and improving the efficiency of energy utilization, especially for renewable energy sources which provide energy intermittently. Underground thermal energy storage (UTES) can have additional advantages in energy efficiency thanks to low thermal conductivity and high heat capacity of surrounding rock mass. In this paper, we introduced the technologies of underground thermal energy storage and rock caverns for hot water storage in Sweden.