• Journal of the Korean Wood Science and Technology
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• v.10 no.3
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• pp.133-134
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• 1982

This experiment has been made to investigate the absorption of watersoluble zinc chloride by Pinus densiflora S. et Z. at different moisture content, under soaking process, to decide the optimum content condition for the maximum absorption of zinc chloride by the wood tested and to investigate the concentration of zinc chloride affecting each moisture content of wood. Material was cut in the Dept. of Forest, College of Agr. S.N.U. Suwon, Korea. Sample was divided into sap and heartwood group and cut $2{\times}2{\times}2\;cm$ in size, having exact three dimensions, using the part of D.B.H. The numbers of sample were 20 pieces for each moisture content condition for both sap and heartwood. Especially, the samples were protected from exposure to keep moisture content in green condition. The ranges of moisture content tested were as the table 3 and 4. The conclusions were as follows: 1. With 3% zinc chloride solution, the rate of absorption decreased with the time increased, if the air seasoned Korean red pine (Pinus densiflora S. et Z.) was treated in steeping process. Initial absorption for 30 minutes was more than 50% of total absorpon for 24 hours. 2. Rate of absorption was same under the green condition, while rate of absorption under the moisture content 7 to 30% varied. 3. Although it was not quite proportional change in the absorption with the difference of moisture content, the great change in the absorption occured by seasoning. With exception sap green condition, sapwood twice more permeable than the heartwood in the oven dried condition and it has been observed the nearly same amount of absorption at the moisture content of 7%, 10% and 15% respectively in heartwood. 4. It was better from water in wood from view-point of absorption of zinc chloride solution, but it was difficult practically to obtain the smallest moisture content, and then it was decided that values of allowable moisture content, on the basis of mean absorption, were 15% to 20% in the sapwood, and in the heartwood, 10% to 15%. The mean absorption for each moisture content in the sap and the heartwood were as following. 5. In general, the concentration of zinc chloride after steeping was nearly same between moisture content and sap and heartwood respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.299-305
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• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.542-550
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• 2020

A stream serve the functions of different water utilization, flood control, and the environment, and contributes to the development of national life and culture. On the other hand, it is difficult to efficiently evaluate various projects, such as effectiveness verification and comparison between projects, because the evaluation procedures and evaluation techniques of projects are not uniform and different for each institution. Therefore, a standardization technology was developed for a post-assessment of stream projects that can recognize stream problems and comprehensively evaluate stream-related projects. To this end, various projects, such as project evaluation techniques, national R&D projects, and social welfare projects, were compared and analyzed, and the standardization stages of the project were first suggested. In addition, based on the standardization stage, the evaluation indices for each stage were derived to develop an evaluation table that can evaluate stream-related projects comprehensively. Finally, it is possible to prevent the repeated use of failure factors in the planned projects.

• Journal of Korean Tunnelling and Underground Space Association
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• v.20 no.2
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• pp.235-253
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• 2018

Groundwater flow induced by cracks in a buried pipe causes ground loss in the vicinity of it which can lead to underground cavities and sinkhole problems. In this study, the ground collapse mechanism and the failure mode based on an aperture in the pipe located in cohesionless ground were investigated through a series of physical model studies. As the influence parameters, size of the crack, flow velocity in the pipe, groundwater level, ground cover depth and ground composition were adopted in order to examine how each of the parameters affected the behavior of the ground collapse. Influence of every experimental condition was evaluated by the final shape of ground failure (failure mode) and the amount of ground loss. According to the results, the failure mode appeared to be a 'Y' shape which featured a discontinuous change of the angle of erosion when a groundwater level was equal to the height of the ground depth. While in the case of a water table getting higher than the level of ground cover depth, the shape of the failure mode turned to be a 'V' shape that had a constant erosion angle. As the height of the ground depth increased, it was revealed that a mechanism where a vertically collapsed area which consisted of a width proportional to the ground height and a constant length occurred was repeated.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.545-552
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• 2017

Ground subsidence can result in the formation of sinkholes, potholes, settlement of structures, and road subsidence. Road subsidence is described as the sudden collapse of the road surface into subsurface cavities caused by the loss of bearing capacity in the ground, such as the dissolution of limestone by fluid flow in the surface causing the formation of voids leading to subsidence at the surface. Road subsidence occurs about 665 times annually, and this incidence has been increasing until 2013. Damaged underground facilities, management negligence, and lowering of the ground water table have been the causes of road subsidence in Seoul. Seoul metropolitan government announced special management counter plans to relieve the anxieties and make the roads safe for passing. Construction sites, such as excavation works, need to be managed properly because they have strong potential to induce road subsidence. The aim of this study was to identify the main causes of road subsidence and suggest management plans. First, life cycle cost analysis revealed the daytime construction to be more appropriate than nighttime. In addition, by analyzing the limitations of using sand as a backfill material, it is proposed to use a flowable backfill material instead of sand. Finally, to reduce the blind spots, which is a problem in surveying the road pavement conditions of local governments, the road to be managed is divided into several zones, and a specialized agency is selected for each zone and a method of surveying the blind spots through collaboration is suggested.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1119-1127
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• 2019

This study analyzes the content of niacin, B1, and B2, which are among the water-soluble vitamin B group, in cultivars of the commonly consumed agricultural products of apples, peaches, nectarines and strawberries to compare content differences and to use results as base material for the Korean Food Composition Table. While the vitamin B1 content of apples according to different cultivars was found to be within the ranges of 0.063-0.208 mg/100g, and the content of vitamin B2 was found to be within the value ranges of 0.006-0.031 mg/100g, no niacin was found. The vitamin B1 content of peaches and nectarines according to different cultivars was found to be within the value ranges of 0.014-0.276 mg/100g, the content of vitamin B2 was found to be within he value ranges of 0.019-0.042 mg/100g, and niacin content was found to be within the value ranges of 0.298-1.096 mg/100g. The vitamin B1 content of strawberries according to cultivars was found to be within the value ranges of 0.112-0.394 mg/100g, the content of vitamin B2 was found to within the value ranges of 0.001-0.027 mg/100g, and niacin content was found to be within the value ranges of 0.388-0.809 mg/100g. Therefore, when nutrient composition analysis databases for the fruits of apples, peaches, and strawberries are constructed, cultivar factors must be put into consideration. In addition, differences can be found according to fruit harvest times, cultivation methods, and environmental factors, so related additional is needed.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.3
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• pp.23-31
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• 1987

In land treatment systems for organic waste removal, especially rapid intiltration method is well known as less climatic restrictions and less field area requirements as against the others. Therefore the present study on rapid infiltration is aimed to survey the waste removal rate, infiltration rate, variation of dissolved oxygen due to biological oxygen absorption and pH decrement using pilot infiltration column filled with permeable soil(sand) as media, also to find the waste load(COD) per unit area and nitrate conversion ratio from TKN. The results obtained here are as follows. 1) When the depth of sand layer is more than 1 meter, the COD removal would be reached steadly to 90% or more under the infiltration rate below 15~20cm/day, and would be no problem due to leached organic pollutants considering the depth of ground water table. 2) The COD removal per unit area($m^2$) can readily be expected to 10~14g/day with proper operation, and the decomposition of substrate would be attained mostly at the surface layer of the media. 3) Generally the conversion of TKN to the $NO_3{^-}$-N is seemed to be proportional to the COD removal rate if provided proper retention time.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.226-233
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• 2013

The optimal amount of loquat leaf extract (LLE, $18^{\circ}$ Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at $80^{\circ}C$ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= $0.618{\times}(LLE)^2+0.406{\times}(LLE)$. Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.