• 자원환경지질
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• 제28권1호
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• pp.9-17
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• 1995

The Kamkye Cu-Pb-Zn-Au-Ag deposits occur as quartz veins that filled fault-related fractures of NW system developed in the Cretaceous Gyeongsang basin. Three major stages of mineral deposition are recognized: (1) the stage I associated with wall rock alteration, such as sericite, chlorite, epidote and pyrite, (2) the early stage II of base-metal mineralization such as pyrite, hematite, and small amounts of sphalerite and chalcopyrite. and the middle to late stage II of Cu-As-Sb-Au-Ag-S mineralization, such as sphalerite, chalcopyrite, galena with tetrahedrite, tennantite, pearceite, Pb-Bi-Cu-S system, argentite and electrum. (3) the stage III of supergene mineralization, such as covellite, chalcocite and malachite. K-Ar dating of alteration sericite is a late Cretaceous ($74.0{\pm}1.6Ma$) and it may be associated with granitic activity of nearby biotite granite and quartz porphyry. Fluid inclusion data suggest a complex history of boiling, cooling and dilution of ore fluids. Stage II mineralization occurred at temperatures between 370 to $220^{\circ}C$ from fluids with salinities of 8.4 to 0.9 wt.% NaCl. Early stage II($320^{\circ}C$, 2.0 wt.% NaCl) may be boiled due to repeated fracturing which opened up the hydrothermal system to the land surface, and which resulted in a base-metal sulfide. Whilst the fractures were opened to the surface, mixing of middle-late stage II ore fluids with meteoric waters resulted in deposition of Cu-As-Sb-Au-Ag minerals from low temperature fluids(${\leq}290^{\circ}C$). Boiling of ore fluids may be occured at a pressure of 112 bar and a depth of 412 m. Equilibrium thermodynamic interpretation of sphalerite-tetraherite assemblages in middle stage II indicates that the ore-forming fluid had log fugacities of $S_2$ of -6.6~-9.4 atm.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국안전학회지
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• 제39권1호
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• pp.1-8
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• 2024

Commercial gas stoves feed primary air to the burner and burn the fuel-air mixture in a partially premixed combustion. This mechanism produces carbon monoxide during combustion. In this study, design parameters of a commercial gas stove were optimized by considering the carbon monoxide emission. Gas consumption rate, carbon monoxide emission, and water boiling temperature as a heating performance were determined. Carbon monoxide emission was measured using a Korean Industrial Standards standard collector. Water boiling temperature was measured by first soaking the pot in water for approximately 10 min and then heating the pot filled with water. A thermocouple was installed inside the pot. Carbon monoxide increased as the nozzle diameter was increased and the burner-pot height was decreased. This result was due to the insufficient mixing between the fuel and air. Heating performance was enhanced when the nozzle diameter was increased and the burner-pot height was decreased. However, the heating performance deteriorated when the nozzle diameter was 1.8 mm and the burner-pot height was reduced to 50 mm. This phenomenon was due to the formation of a flame on the side of the pot. A merit factor was defined to find the optimal design parameters to satisfy gas consumption rate, carbon monoxide emission, and heating performance. Optimal design values were established to be a nozzle diameter of 1.5 mm and a burner-pot height of 60 mm.

• 자원환경지질
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• 제29권2호
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• pp.105-117
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• 1996

The Baegjeon Au-Ag and Sb deposits, small of disseminated-type gold deposits are formed as a result of epithermal processes associated a shallow-seated Cretaceous Yeogdun granitoids intrusion. The orebodies are formed by the replacement of carbonate minerals in thin-bedded oolitic limestone beds favorable for mineralization within the upper-most Cambrian Pungchon Limestone Formation. The mineralization can be recognized one stage, ore minerals composed of base metal sulfides, electrum, AgSb-S, Ag-Cu-S, and Sb-S minerals. Gold-bearing minerals consist of electrum and submicroscopic invisible gold in pyrite and arsenopyrite. The composition of electrums ranges from 33.58 to 63.48 atomic % Ag. Fluid inclusion studies reveal that ore fluids were low saline $NaCl-CO_2-H_2O$ system. Temporary fluid mixing and boiling occured in later stage. Fluid inclusion data indicates the homogenization temperatures and salinities of NaCl eqivalent wt% were 176 to $246^{\circ}C$ and from 0.0 to 4.8 wt%, respectively. And $-logfs_2$, of mineralization obtained by thermodynamic considerations as 12.4 to 13.8 atm. The ${\delta}^{34}S_{H_2S}$, values of hydrothermal sulfides were calculated to be 6.8 to 10.2‰ which was of sedimentary origin. The ${\delta}^{18}O_{H_2O}$ and ${\delta}^{13}C_{CO_2}$, range from -3.9 to 9.6‰, from -1.1 to -2.2‰, and ${\delta}D$ range from -89 to -118‰, respectively. The Au deposition during mineralization seems to have occurred as a result of decrease of temperature, $fs_2$, $fo_2$, and pH probably due to oxidation by meteoric water mixing, which destabilized original $Au(HS)^-{_2}$. The mineralization of the Baegjeon deposits is similar to the Carlin-type deposits characterized by sediments-hosted epithermal bedding replacement disseminated gold deposits.

• 공업화학
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• 제22권2호
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• pp.155-160
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• 2011

동물성유지는 식물성유지에 비해 산화안정성이 뛰어나며, 높은 발열량과 세탄가를 보여 불완전 연소율이 낮다는 장점을 가지고 있으나 포화지방산의 함량이 높고, 원료유지에 불순물 함량이 높아 정제과정이 필요하다는 단점을 가지고 있다. 본 연구에서는 동물성 유지로 폐돈지를 선정하여 초음파에너지를 이용한 전이에스테르화반응의 최적조건을 설정하고자 하였다. 또한 기존공정의 가열 및 교반을 대체할 수 있는 초음파에너지 효과를 확인함으로써 새로운 바이오디젤 제조공정을 제시하고자 하였다. 기존가열방식을 이용한 폐돈지의 전이에스테르화 반응은 $55^{\circ}C$에서 메탄올과 돈지의 반응몰비 12에서 1 h 반응한 경우 가장 우수한 전환특성을 나타내었다. 전이에스테르화 반응에 초음파에너지를 조사할 경우 최적 초음파 조사세기 500 W에서 반응시간을 30 min으로 크게 단축할 수 있었다. 또한 제조된 바이오디젤의 성능평가 결과 점도는 $0{\sim}70^{\circ}C$ 범위에서 1.3~4.0 cP, 발열량은 40.3 MJ/kg으로 바이오디젤 성능기준을 만족하였다.

• International Journal of Industrial Entomology and Biomaterials
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• 제34권2호
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• pp.17-22
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• 2017

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.

• 자원환경지질
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• 제31권5호
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• pp.375-388
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• 1998

The purpose of this study is to investigate the ore genesis and occurrence of the Wondong polymetallic mineral deposits. The Pb-Zn, Fe and W-Mo mineralizations are found in skarn zones which formed mainly in or along the fault shear zones with the $N25-40^{\circ}W$ and $N10-50^{\circ}E$ directions, whereas the Cu-Mo mineralization is appeared hydrothermal replacement zone. The skarn minerals consist mainly of garnet and epidote, which were the last alteration phases between pneumatolytic and hydrothermal stages. The mineral paragenesis toward the late stage are as follows: arsenopyrite, scheelite, magnetite, pyrite, pyrrhotite, sphalerite, galena, chalcopyrite and molybdenite. Average ore grades are 0.33 g/t Au, 46.29 g/t Ag, 0.06% Cu, 4.4% Pb, 2.61% Zn and 29.39% Fe in tunnels, and 0.31 % Cu, 0.52% Pb, 6.29% Zn, 29.29% Fe, 0.03% Mo and 0.12% $WO_3$ in drill cores. Fluid inclusion data shows that Type I (liquid-rich), Type II (vapor-rich) and Type III (halite-bearing) inclusions are coexisted and their homogenization temperatures are quite similar. This indicates that boiling conditions have been reached during the mineralization. It is also likely that the ore solutions were evolved through the mixing between magmatic and meteoric waters. Rhyolite and quartz porphyry far the mineralization probably are not responsible of the Wondong polymetallic mineral deposits.

• 한국조리학회지
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• 제7권3호
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.160-169
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• 2021

Boiled feed is obtained by mixing and boiling agricultural by-products such as rice straw, rice bran, and bean curd with grains. The study explored the change in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and collagen of longissimus dorsi muscle in Hanwoo steers fed with boiled feed. Forty steers, 20 heads per group, were divided into two groups: a control group and a boiled feed group. The steers were raised for 10 months. The boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic acid and unsaturated fatty acids compared with the control group. There were no significant differences in amino acid and nucleic acid composition between the two groups. The boiled feed group contained higher levels of iron and manganese in the boiled feed group compared with the control group. The total cholesterol level was significantly increased, whereas calorie levels, myoglobin and collagen composition showed no differences. As the supply of boiled feed increases the content of fatty acids, unsaturated fatty acids and minerals related to flavor, it should be a feed that leads to the production of high-quality beef.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.