• Mycobiology
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• v.30 no.3
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• pp.170-174
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• 2002

A total of twenty-nine species and one species variety belonging to 12 genera was isolated from 30 samples of molasses on 1% glucose(10 genera, 22 species and 1 variety) and 50% sucrose(7, 21 and 1) Czapek's agar at $25^{\circ}C$ media. Aspergillus, Mucor, Mycosphaerella and Penicillium were the most common genera on the two types of media. From the above genera, the most prevalent species were: Aspergillus flavus, A. fumigatus, A. niger, Mycosphaerella tassiana, Penicillium chrysogenum, P. oxalicum and P. purpurogenum. Also, some species were only isolated on 50% sucrose such as Eurotium amstelodami, E. chevalieri, E. repens, Humicola fuscoatra, Penicillium aurantiogriseum and P. puberulum. About 65 fungal isolates isolated from 50% sucrose agar were tested for their ability to produce invertase enzyme in liquid medium and 93.8% of the isolates could produce this enzyme. From the positive isolates, 32 showed high invertase activity, 21 had moderate activity and the remaining 8 isolates were of weak activity. Sixty isolates of Aspergillus, Emericella, Eurotium, Mycosphaerella and Penicillium from the preceding study were screened for the presence of their respective mycotoxins. Larva of brine shrimp(Artema sauna L.) were used for toxicity test of the fungal crude extracts. Three isolates out of 60 tested were toxic. Using thin-layer chromatographic technique, 5 different known mycotoxin were detected aflatoxins : B1, B2, G1, G2 and citrinin.

• Journal of the Society of Naval Architects of Korea
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• v.49 no.1
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• pp.45-51
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• 2012

Sea ice properties have been considered a key indicator in the structural design criteria of icebreaking vessels and arctic offshore platforms to estimate design ice load and resistance for their safety management in Arctic Ocean. A measurement study of sea ice properties was conducted during July to August of 2011 with the Korean icebreaking research vessel "Araon" around Chukchi Borderland. The sea ice concentration appears to be rapidly decreasing during this cruise. Ice condition seems to be thick second-year ice and multi-year ice and then, a lot of melt ponds were observed in the surface of ice floe. Calculated flexural strength of sea ice was about 250~550kPa, ice thickness was roughly 1.3~3.0m. In this research we performed field experiment to measure ice temperature along the depth, thickness, density, salinity, brine volume ratio and crystal structure. Apparent conductivities derived with the electromagnetic induction instrument were compared to drill hole measurement results and accuracy of sea ice thickness estimation formula was discussed.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.170.1-170.1
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• 2010

Performance of water-to-air heat pump using raw water has been analyzed under part load heating operation in March, 2010. The water source heat pump of 30 RT was installed for 24 hours cooling and heating ventilation, and the gravity inflow water from Daechung dam is used as the heat source. The daily averaged water and air temperatures are $5.7^{\circ}C$ and $9.9^{\circ}C$ respectively, and the heat pump is operated under part load condition for 7.5 hours in 24 hours. The daily averaged heat pump COP calculated with heat transferred from the brine water is 2.49 and the monthly averaged COP is 2.25 in March. Based on the database of the California Energy Commission, the monthly averaged COPs of air source heat pumps installed in U.S.A. are 1.97 in March and 2.03 in April. Therefore it is confirmed again that the performance of the heat pump using raw water is better than that of air source heat pumps.

• Geomechanics and Engineering
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• v.13 no.1
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• pp.99-117
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• 2017

Rock physics modeling of sandstone reservoir from gas fields of Krishna-Godavari basin represents the link between reservoir parameters and seismic properties. The rock physics diagnostic models such as contact cement, constant cement and friable sand are chosen to characterize reservoir sands of two wells in this basin. Cementation is affected by the grain sorting and cement coating on the surface of the grain. The models show that the reservoir sands in two wells under examination have varying cementation from 2 to more than 6%. Distinct and separate velocity-porosity and elastic moduli-porosity trends are observed for reservoir zones of two wells. A methodology is adopted for generation of Rock Physics Template (RPT) based on fluid replacement modeling for Raghavapuram Shale and Gollapalli Sandstones of Early Cretaceous. The ratio of P-wave velocity to S-wave velocity (Vp/Vs) and P-impedance template, generated for this above formations is able to detect shale, brine sand and gas sand with varying water saturation and porosity from wells in the Endamuru and Suryaraopeta gas fields having same shallow marine depositional characters. This RPT predicted detection of water and gas sands are matched well with conventional neutron-density cross plot analysis.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.524-532
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• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.

• International Journal of Air-Conditioning and Refrigeration
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• v.14 no.3
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• pp.110-117
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• 2006

Ice adhesion or cohesion leads to the decrease of the performance of ice making system, especially to dynamic type ice thermal storage system (DISS) which mainly forms ice from the flow of an aqueous solution. The ice adhesion is influenced by various parameters associated with operating or geometric condition. In this study, the influence on an adhesion of ice to the characteristic of cooling surface and to composition of an aqueous solution was fundamentally observed by using batch type cooling device,. a beaker. Three patterns of solution in each beaker were cooled with brine. Moreover, the characteristic of cooling surface on each beaker was distinguished to coating materials. Stirring power as a degree of the ice adhesion was measured. The stirring power to cooling heat transfer rate in each beaker was compared. As a result, the lowest stirring power of 8.9 W with non-adhesion of ice, was shown in the case of the aqueous solution of EG(4) + PG(1.5) + 1,6HD(1.5). in PE coating beaker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.837-844
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• 1994

In order to making the good quality soybean cheese, it is prepared byover growing cow's milk added soybean curd with Actinomucor elegans and the nold-overgrown curd soked in salt-brine/ethanol mixture. The physicochemical changes and sensory evaluation were investigated during the aging period. Crude protein, carbohydrate, crude fat ash contents of the pehtze were increased by elapsing the fermentation time, whereas moisture's decreased . Amino-N and ammonia -N contents of cow's milk added pehtze and soybean phetze were increased 17.25%, 7.23% and 16.16%, 8.42% respectively. Total nitrogen content of the pehtze was decreased by elaping the aging time but soaking solution's increased. Free amino acid content of soybean cheese was increased as a result of the proteolytic action of molds. As a result, sulfur containing amino acid such as methionine and cysteine of the cow's milk added soybean cheese were enriched 1.3 times more than the soybean cheese. Flavor, taste and texture of the cow's milk added soybean cheese were higher than soybean cheese.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.12 no.1
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• pp.7-16
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• 2016

This paper presents the measurement and analysis results for the cooling performance of ground-coupled heat pump (GCHP) system using a cooling tower as a supplemental heat rejector. In order to demonstrate the performance of the hybrid approach, we installed the monitoring equipments including sensors for measuring temperature and power consumption, and measured operation parameters from May 1 to October 30, 2014. The results showed that the entering source temperature of brine returning from the ground heat exchanger was in a range of design target temperature. Leaving load temperatures to building showed an average value of $11.4^{\circ}C$ for cooling season. From the analysis, the daily performance factor (PF) of geothermal heat pumps ranged from 4.4 to 5.2, while the daily PF of hybrid GCHP system varied from 3.0 to 4.0 over the entire cooling season.

• The KSFM Journal of Fluid Machinery
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• v.16 no.1
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• pp.61-65
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• 2013

Water is an integral part of energy production because it is used directly in many power generation systems such as hydroelectric power plants and thermoelectric power plants. Water is also used extensively in energy-resource extraction, oil, natural gas, and alternative fuels refining and processing. Recently, osmotic power systems using seawater and freshwater has been also investigated to produce electricity in a sustainable way. This study focused on the use of RO and PRO for the mutual conversion of water and energy. This system allows the production of water from seawater if there is not enough water. It can also generate electricity from salinity gradient of brine water and fresh water if there is not enough energy. To demonstrate the feasibility of this technology, a set of laboratory-scale experiments were carried out using a specially-designed RO/PRO system. The efficiency of energy conversion was theoretically estimated based on the results from the experiments. The results indicated that water and energy could be easily converted using a single device. Nevertheless, a lack of optimum membrane for this purpose was identified as a major barrier for practical application.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.