• Journal of Mushroom
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• v.10 no.2
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• pp.57-62
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• 2012

The plastic culture bottle cap types and accumulated concentration of carbon dioxide, media humidity in the process of medium culture, chitin content and yield were observed in Pleurotus ostreatus 850ml bottle in Iksan, Jeollabuk-do, Korea, during 2011. The concentration of carbon dioxide in the process of medium culture was the highest after 8~9 days cultivation irrespective of cap sizes and types. The accumulated concentration of carbon dioxide in size cap of 29~41mm was 6.5~4.0% in the upper-under perforation hole of cap and 9.0~6.5% in the under perforation hole of cap. The upper-under 23~33mm perforation hole and under 29mm perforation hole of caps in the 850ml bottle were best condition for cultivation of mushroom and increased fruit body, 15.8~21.2% and 20%, respectively. However, the upper-under & under 41mm perforation hole of fruit body were decreased 60.7% and 23.6%, respectively. Also it was weak, lose vitality and the lower of biologically activity substance because the upper medium humidity was too dry.

• The Journal of the Korea Contents Association
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• v.6 no.11
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• pp.172-181
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• 2006

Universal designs begins from observing things. This paper understands contradiction and irrationality about drink bottle used unintentionally in our common life. Those have not found out until now. So an example observation about problem derivation and a practice method of Universal design is presented. People of various classes, such as a child, an old person and a woman, a male, the man in the street, and a disabled person, have been using drink bottle recently. However, the design of drink bottle has become on the basis of the fine and common man, so the other people, for example, children or handicapped persons experience many situations which cannot open cap or cannot be drunk without external help. This research posed questions from the children to the elders about drink bottle by the viewpoint of universal design paying attention to such problems. In the research result, the fixed quantity and qualitative quantity about problem are commented. And the fixed quantity utilized frequency analysis and chi-square verification ($X^2$) for the questionnaire result on the basis, and the qualitative quantity pointed out result in the universal design principle through the data of a precedence research result. An alternative plan for drink bottle's design is presented through case observation of conceptual approach to method of Universal design.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.365-368
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• 2021

In this study, a plastic bottle recycling bin system that utilizes an infrared sensor was implemented. The proposed system consists of a recognition unit, a control unit, an alarm unit, and a driving unit. The recognition unit detects the plastic bottle, measures the distance between the plastic bottle and the infrared sensor, extracts the value of the bottle, compares the extracted value with a standard range, and then transmits the control value to the control unit if the extracted value of the bottle is outside the standard range. In this case, the result of the presence or absence of a brand label or bottle cap is transmitted to the controller. The control unit opens the entrance of the recycling bin or alerts the alarm unit according to the result value transmitted from the sensor unit. In order to implement the proposed system, the recognition unit was implemented with an infrared sensor, and the control unit was made with an Arduino IDE controller, based on the C programming language. Additionally, the recognition unit and the control unit are able to communicate using analog signals. The proposed system accurately judges the presence or absence of a brand label and bottle cap of plastic bottles according to a predetermined algorithm. It then blocks the entrance of the recycling bin when a brand label or bottle cap is still attached. As the amount of waste discharged per person is relatively high and the majority of such waste is incinerated rather than recycled, the system proposed in this study is expected to increase the recycling rate of plastic bottles.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.425-430
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• 2015

The objective of the study was to investigate the off-flavor generated from PET water bottles and their caps by using a mass spectrometry-based electronic nose. The ion fragment data obtained from the electronic nose were used for discriminant function analysis (DFA). In the case of increased concentrations of the contamination of water, the off-flavor pattern depended on the discriminant function second score instead of the discriminant function first score. To identify the cause of off-flavor in polyethylene terephthalate (PET) bottled water, the PET bottle and its cap were analyzed by DFA. The results showed that the cap generated more volatile compounds than the bottle or mineral water did. The substances causing the off-flavor were predicted to be 2,4-di-tert-butylphenol (2,4-DTBP), nonanal, and decanal when the main peak of the mass spectrum was compared with the major ion fragments of the electronic nose. Thus, using this method, we could determine whether the PET water bottle was contaminated and whether the off-flavor resulted from contamination of the bottle cap.

• Journal of Mushroom
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• v.10 no.2
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• pp.68-73
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• 2012

The plastic culture bottle cap types and accumulated concentration of carbon dioxide, media humidity in the process of medium culture and yield were observed in Pleurotus ostreatus 1,100ml bottle in Iksan, Jeollabuk-do, Korea, during 2011. The concentration of carbon dioxide in the process of medium culture was the highest after 6~11days cultivation irrespective of cap sizes and types. The upper-under 19~38mm perforation hole and under 26~47mm perforation hole of caps in the 1,100ml bottle were best condition for cultivation of mushroom and increased fruit body, 11.4~23.8% and 6.5~17.9%, respectively. However, the upper-under 33mm perforation hole of fruit body were decreased 23.8%. Also it was weak, lose vitality and the lower of biologically activity substance because the upper medium humidity was too dry.

• The monthly packaging world
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• s.114
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• pp.112-117
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• 2002

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1849-1852
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• 2005

An automatic cap-washing machine is developed for rinse and dry of synthetic resin cap which is used in spring water bottle. This machine should be achieved all processes washing and drying, array, transfer automatically. A cap is washed by an ozonized water and pure water first. Next, a cap is dried by a hot wind drying equipment. In this paper, structural and modal analysis for the cap-washing machine is carried out to check the design criterion of the machine. The analysis is carried out by FEM simulation using the commercial software, CATIA V5. And a fictitious mass properties was used for the analysis of the machine. Finally, the machine performance is shown to be satisfactory.

• Korean Journal of Microbiology
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• v.11 no.3
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• pp.129-133
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• 1973

The authors have investigated about the microbial contamination of goods which is a criterion of hygienic control. Conducting on investigation, a special attention has been paid on the rate of microbial contamination in the goods, especially in manufacturing process of the softdrink. The authors also made an experiment on total microbes which is the criterion of contamination in each step of the process and in raw materials together with materials to be used for subdividing. Results obtained were as follows : 1) The orgin of microbial contamination was found in bottle cap and in tap water, that is, there appeared 9 colony per ml in bottle cap and 31-74 colony per ml in tap water, respectively. 2) It was found that microbial contamination are 4 colony per ml in average through year. However, it appeared 1 colony per ml in winter and 8 colony per ml in summer. 3) Coliform groups are not detected in goods through a year. 4) There was no variation in number of total microbes after ion exchange resin passage in purification process of tap water. 5) The number of microbes in goods are decreased when the raw materials are treated in high temperature short time (HTST) sterilization.

• The Korean Journal of Mycology
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• v.26 no.1 s.84
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• pp.47-50
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• 1998

The cheaper and high-quality media are necessary to produce the year-round mushroom. For low input and high productivity, this experiment was carried out to screen the proper supplementary materials on media among agricultural by-products; bean-curd residues, dried orange peel, chinese drug residues and celery cabbage leaf. Judging by chemico-physicals, the used agricultural by-products was possible for an additives on mushroom media. Bean-curd residues added to media raised the amount of organic matter, nitrogen and carbon. In Pleurotus ostreatus, the conventional media yielded 20 pilus cap, 72g per a bottle, but adding 10 percent bean-curd residues produced 12 pilus cap, 77g and an increase yielded 7%, and 10 percent orange peel took 12 pilus cap and an increase yieled 11%. In Agrocybe aegerita, added to media, except chinese drug residues, increased performance compared with conventional media, produced 98g per a bottle. Especially, the bean-curd residue increase 15 percent in productivity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.98-104
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• 2009

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and ${\alpha}$-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.