• Economic and Environmental Geology
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• v.48 no.4
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• pp.301-312
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• 2015

A commercial gas field was found in the southwestern continental shelf of the Ulleung Basin, East Sea in the late 1990s. To develop additional gas field, an exploration well was drilled through the coarse infill of submarine canyon near the gas field, but it was uneconomic to develop hydrocarbons. Using newly acquired deep seismic reflection and previous well data, we have identified additional geological structure which has hydrocarbon potentials below submarine canyons in the southwestern margin of the basin. Based on the interpretation of the deep seismic reflection and well data, the sequences of the study area can be classified into the syn-rift megasequence(MS1), post-rift megasequence(MS2), syn-compressional megasequence(MS3), and post-compressional megasequence(MS4) in relation to the tectonic events. MS1, deposited simultaneously with the basin formation before the middle Miocene, is characterized by chaotic seismic facies with low- to moderate-amplitude and low frequency reflections. MS2 comprises laterally continuous, low- to moderate-amplitude reflections, showing progradational stacking patterns due to high rates of sediment supply during basin expansion in the middle Miocene. MS3 is mainly composed of continuous reflections with high amplitude and moderate- to high-frequency which are interpreted as coarse-grained sediments. The coarse-grained sediments of MS3 sequence is widely truncated by several submarine canyons which filled with fine-grained sediment of MS4 to form a stratigraphic trap of hydrocarbon. Therefore, the reservoir and seal of the hydrocarbon trap in the study area are coarse-grained sediment of MS3 and submarine canyon filled with fine-grained sediment of MS4, respectively. A flat-spot seismic anomaly, which may indicate the presence of hydrocarbon, is observed within the stratigraphic trap.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.550-554
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• 2001

'Fuyu' persimmon fruits (Diospyros kaki Thunb.) were seal-packaged in $60{\mu}m$ polyethylene (PE) film bags with various $O_2$ and $CO_2$ combinations (0% $O_2$+5% $CO_2$, 2% $O_2$+5% $CO_2$, 2% $O_2$+8% $CO_2$, 5% $O_2$+5% $CO_2$, 5% $O_2$+10% $CO_2$), and in vacuum and air. They were then stored at $-0.5^{\circ}C$ for 95 days. Changes in fruit weight, firmness, soluble solids, Hunter L and a values, $CO_2$ concentrations, and marketability were investigated at 20-day intervals. A combination of 2% $O_2$ and 5% $CO_2$ as well as the vacuum treatment were effective in maintaining firmness, soluble solids, marketability, and Hunter a value of 'Fuyu' fruits. On the other hand, the treatment of 2% $O_2$ combined with 8% $CO_2$ and vacuum treatment were effective in maintaining fresh weight and Hunter L and a values. The highest marketable quality was maintained when the fruits were vacuum-sealed, although fruits softened severely in the area where two fruits contacted with each other.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.436-445
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• 1986

As the second part of the studies on the utilization of polyunsaturated lipids in sardine oil as nutritional or medical supplement, the conditions of lipid extration and concentration, refining, and storage stability of EPA-condensed sardine oil were investigated. In extraction of lipids, solvent ratios of chloroform-methanol mixture(2:1 v/v) affected the final content of unsaturated lipid in extracted oil and recovery. Stepwise solvent fractionation method at various low temperatures was effective to concentrate polyenoic acids like EPA and DHA when acetone or acetone-methanol mixture, added in the ratio of 1:5 (v/v) was applied step by step to different temperatures at 0 to $-35^{\circ}C$. Addition of 1 to $5\%$ (v/v) of water to acetone was also benefit to raise EPA content but that resulted in reducing the yield of condensed oil from $65\%\;to\;28\%$. Concentration rate of polyenoic acids by solvent fractionation in lipid-actone solution (1:5, v/v) at 0 to $-30^{\circ}C$ seemed limited to $5{\sim}8\%$ in fatty acid composition depending on the initial content of those polyenoic acids in the sardine oil. During the extraction, concentration, and alkaline treatment, oxidation was rapidly induced but oxidation products could be thoroughly removed on the process of deceleration and peroxide elimination. To stabilize the reactive polyenoic acid condensed oil during the storage, stuffing nitrogen gas was essential to expel dissolved oxygen in oil or to seal the oil from open air, and the addition of antioxidative agents as BHA and tocopherols were greatly helpful to extend the storage life.

• Proceedings of the Korean Vacuum Society Conference
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• 2000.02a
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• pp.46-46
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• 2000

과학기술 및 산업의 발달로 인하여 실험 중 또는 공정 상에서 in situ, 실시간으로 측정하고 분석하며 이를 되먹임하는 품질제어의 중요성이 대두되고 있다. 반도체 공정 또는 박막제조 공정 중에서 박막의 두께, 굴절율, 물질의 조성비 등을 알아내는 것이 긴요한 과제로 대두되고 있으며, 이를 위하여 공정중인 제품의 품질을 실시간으로 평가하는 장비가 요구되고 있는 것이다. 나아가 공정중의 예상하지 못한 시료의 특성변화를 그대로 감지하여 적절히 보정해 주는 되먹임 기법은 높은 수율을 보장하는 첨단기법이라 할 수 있다. 이러한요구에 부응할 수 있는 본 제품(Elli-situ 2000)은 박막의 두께 표면변화를 sub 의 정밀도를 가지고 in situ, 실시간으로 정밀 측정할 수 있는 첨단 계측장비로서 빛의 편광상태 변화를 측정하기 때문에 공정 중의 시료에 영향을 주지 않는 비간섭 특성과 비접촉 특성의 장점 뿐만 아니라 공기중에서는 물론 진공이나 액체 등의 매질에서도 사용될 수 있어서 매질에 대한 제약이 거의 없다는 장점도 가지고 있다. 편광상태의 제어 및 측정을 필요한 광학장비의 경우, 제작이 까다롭기 때문에 대부분 가격이 높은 편이고 사용방법이나 측정 데이터에 대한 해석이 어렵다는 단점이 있으나, Elli-situ 2000의 경우 상용화된 외국제품(국내제품은 없슴)과 비교하여 성능 및 가격경쟁력에 있어서도 우위에 있으며 간단, 명료한 장비조작 및 컴퓨터를 사용한 구동의 전자동화를 이룸으로써 초보자도 쉽게 측정하고 데이터를 처리할 수 있도록 하였다. 또한 취부대의 경우, 진공포트 플랜지의 표준규격(2-3" Del-Seal 플랜지 규격)에 맞춤으로써 기존의 진공챔버에 부착하여 진공에 전혀 영향을 주지 않는 상태에서 시료의 변화를 in situ, 실시간으로 정밀 측정할 수 있도록 하였다. 하였다.O 박막은 산소 가스압력과 기판온도, 인가 전류를 변화시켜가며 증착하였으며 이에 따른 박막의 결정성 변화를 알아보았다. 기판온도를 실온에서 점차 증가시켜나가면 $\Delta$$\theta$50은 급격히 감소하며 30$0^{\circ}C$에서는 결정성이 우수한 막을 얻을 수 있었다. 또한 산소 가스 압력이 0.5~1mTorr에서 $\Delta$$\theta$50은 양호한 값을 나타내었지만 그 이상에서는 c-축 배향성이 나빠짐을 확인하였다. 따라서 대향타겟식스퍼터 장치를 이용하여 ZnO 박막을 증착시 가스압력 0.5~1mTorr, 기판온도 20$0^{\circ}C$이상의 막 제작조건에서 결정성이 우수하게 나타나는 것을 확인할 수 있었다. gluten이 단단해졌음을 알수 있었다. 유화제 stearly 칼슘, 혹은 hemicellulase를 amarans 10% 대체한 밀가루에 첨가하면 확연히 비용적을 증대시킬 수 있다는 사실을 알 수 있었다. quinoa는 명아주과 Chenopodium에 속하고 페루, 볼리비아 등의 고산지에서 재배 되어지는 것을 시료로 사용하였다. quinoa 분말은 중량의 5-20%을 quinoa를 대체하고 더욱이 분말중량에 대하여 0-200ppm의 lipase를 lipid(밀가루의 2-3배)에 대하여 품질개량제로서 이용했다. 그 결과 quinoa 대량 7.5%에서 비용적, gas cell이 가장 긍정적 결과를 산출했고 반죽의 조직구조가 강화되었다. 또 quinoa 대체에 의해 전분-지질 복합제의 흡열량이 증대된 것으로부터 전분-지질복합제의 형성 촉진이 시사되었다.이것으로 인하여 호화억제에 의한 노화 방지효과가 기대되었지만 실제로 빵의 노화는 현저히 진행되었다. 이것은

• Geophysics and Geophysical Exploration
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• v.9 no.1
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• pp.50-59
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• 2006

The risk of fault reactivation in the Gippsland Basin was calculated using the FAST (Fault Analysis Seal Technology) technique, which determines fault reactivation risk by estimating the increase in pore pressure required to cause reactivation within the present-day stress field. The stress regime in the Gippsland Basin is on the boundary between strike-slip and reverse faulting: maximum horizontal stress $({\sim}\;40.5\;Mpa/km)$ > vertical stress (21 Mpa/km) ${\sim}$ minimum horizontal stress (20 MPa/km). Pore pressure is hydrostatic above the Campanian Volcanics of the Golden Beach Subgroup. The NW-SE maximum horizontal stress orientation $(139^{\circ}N)$ determined herein is broadly consistent with previous estimates, and verifies a NW-SE maximum horizontal stress orientation in the Gippsland Basin. Fault reactivation risk in the Gippsland Basin was calculated using two fault strength scenarios; cohesionless faults $(C=0;{\mu}=0.65)$ and healed faults $(C=5.4;\;{\mu}=0.78)$. The orientations of faults with relatively high and relatively low reactivation potential are almost identical for healed and cohesionless fault strength scenarios. High-angle faults striking NE-SW are unlikely to reactivate in the current stress regime. High-angle faults oriented SSE-NNW and ENE-WSW have the highest fault reactivation risk. Additionally, low-angle faults (thrust faults) striking NE-SW have a relatively high risk of reactivation. The highest reactivation risk for optimally oriented faults corresponds to an estimated pore pressure increase (Delta-P) of 3.8 MPa $({\sim}548\;psi)$ for cohesionless faults and 15.6 MPa $({\sim}2262\;psi)$ for healed faults. The absolute values of pore pressure increase obtained from fault reactivation analysis presented in this paper are subject to large errors because of uncertainties in the geomechanical model (in situ stress and rock strength data). In particular, the maximum horizontal stress magnitude and fault strength data are poorly constrained. Therefore, fault reactivation analysis cannot be used to directly measure the maximum allowable pore pressure increase within a reservoir. We argue that fault reactivation analysis of this type can only be used for assessing the relative risk of fault reactivation and not to determine the maximum allowable pore pressure increase a fault can withstand prior to reactivation.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.