• Journal of the Korean Professional Engineers Association
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• v.19 no.1
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• pp.25-32
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• 1986

The number of visiters to Bukhan Mt. national park, generation quantity of solid waste and collection system were researched to consider a counterplan for the pollution control of the national park and study for developing the effective treatment of solid waste was tried through the proximate analysis of each component containing. Results obtained in this study were summerized as follows; The great part of visitors go on an excursion to the Bukhan Mt. national park during July and August and also, the solid waste was generated nearly a half of the total amount at the same period. The major collection facilities in the national park were waste basket and incineration box. But the incineration box was too large in volume and very far in distance, and its collection period was irregular, so it was cause to the congestion of solid waste and bad smell and dirty. Therefore, to complete collection of solid waste, we must set up the waste basket which able to find within 40～50m from the origination place of solid waste and induce the visitors to throw the solid waste. It was obtained as moisture content: 48.5 wt%, volatile solid: 28.4wt％, fixed solid: 23.1 wt％, lower heating value: 1,320kca1/kg from experimental analysis of solid waste. According to this analysis, the incineration operation is possible, but the generation quantity of solid waste was too small to construct incineration plant for heat recovery. It was found that it is suitable for the aerobic composting by mixing with the night soil which generate in the national park after the recovery of resources such as metals, glasses and plastics.

• Journal of Korea Technology Innovation Society
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• v.2 no.2
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• pp.290-308
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• 1999

In this study a system for the treatment or recyling of organic wastes from both urban and rural area was recommended. It was developed based on the resource recovery system regarding human being by four tectnologies; forage, methane production, high-grade composting and complete decomposition. High quality compost can be produced by combining several kind of wastes produced from urban and agricultural areas. High quality compost must possess not only general characteristics of ordinary compost, but also a superior ability to improve the soil properties and must contain more nutrients for plant. Cedar chips were recommended as the main bulking agent to adjust moisture contents and air permeability. Charcoal and zeolite can be used not only as the second bulking agent but also as fertilizer for improve the soil amendment. Complete decomposition of organic wastes is defined by organic matter being completely converted to $CO_2$ and water. All the input water was evaporated by the heat produced through the oxidation of organic matter, In the present study, the complete treatments were successfully achieved for Shochu wastewater, swine wastes, thickened excess sewage sludge, wastes produced by Chinese restaurant and anaerobic digested sludge. First of all, recycling center of organic wastes should be established for the protect the environments and effective recovery of organic resources. This may means the way to derive the recovery of human value.

• Journal of the Korean Society of Industry Convergence
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• v.23 no.1
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• pp.73-81
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• 2020

This study analyzed the causes of failure of SCM435 bolts that fix the springs of automobile air brakes that have been fractured during use. The cause of failure was analyzed using SEM, EDS, metallogical microscope and Vickers hardness tester. In the fracture, the ratchet mark began at the outer boundary of crack origin, and the grains at crack origin were found to have clear intergranular corrosion. One SCM435 bolt was subjected to a stress of 398 MPa, it's a stress of about 80% of the fatigue limit. As a result of such a large applied stress, cracks occurred at the corrosion origin and were fractured. In order to prevent the SCM435 bolt from fracture, it is necessary to use the correct composition, the accuracy of heat treatment, preventing damage by external impact, preventing corrosion of the damage part by moisture, and introduction a compressive residual stress by peening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.58-61
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• 2003

Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75$^{\circ}C$ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75$^{\circ}C$ for 30 min compare with those of other treatments. The sensory evalution test In terms of appearance shape color and taste showed greater preferences in Okro tea treated at 75$^{\circ}C$ for 30 min than those of other treatments. The results suggested that heat treatment at 75$^{\circ}C$ for 30 min was the best condition for the final rolling process in manufacturing of Okro tea.

• Journal of Conservation Science
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• v.6 no.1 s.7
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• pp.71-78
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• 1997

Oil painting shows a wide variety of damages due to differentcohesiveness between materials and different responses to temperature and humidity. The deforming flatness of canvas is a major cause of deterioration. The heat, pressure and moisture, and classical materials which had been traditionally used to correct the deformation of supports have caused damages to the paintings. In modern restoration of paintings, new methods have been developed to avoid the use of such potentially harmful elements. In this paper the correcting of deformed support with the use of low-pressure table, deformation correction frame and new materials, which has been developed both to protect the works and to maximize the effect of restoration.

• The Journal of Internal Korean Medicine
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• v.12 no.1
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• pp.166-182
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• 1991

This study has been carried out to investigate the cause and symptom of Hae su (咳嗽) cause by a cold referring to 25 literature. 1. Cause : wind (風), cold (寒), heat (署), moisture (濕), dryness (燥), fire (火). It appears to cause double and above. 2. Symptoms : PunghanHaeSu (風寒咳嗽) ; HaeSu (咳嗽), Balyul (發熱), DamHueSaegBaeg (痰稀色白), Hu Yang Sung Tag (喉痒聲濁), BiSaegYuChe (鼻塞流涕), OhPungHan (要風寒), DooShinTong (頭身痛), TaeBaqBaeg (笞薄白), Maeg Bu Gin (脈浮緊). PungYeulHaeSu (風熱咳嗽) ; HaeSu (咳嗽), DamJo (痰稠), SaegHwang (色黃), KaegChulBulSang (喀出不痰), KuKallnTong (口瀉咽痛), BalYeul (發熱), OhPungYuHan (要風有肝), HogYuDuTong (或有頭痛), TaeBagHwang (笞薄黃), Maegbusag (脈浮數). JoYeulHaeSu (燥熱咳嗽) ; KunHaeMuDarn (乾咳無痰), HogDamJungDaeHyulSa (或痰中帶血絲), HaelnHungTong (咳引胸痛), BiJolnKun (鼻燥咽乾), pliogyuOhPungBalYeul (或要風發熱), TaeBagHqangIKun (笞薄黃而乾), MaegSeSag (脈細數). 3. Treatment ; PungHanHaeSu ; SoPungSanHan (疏風散寒), Sun PaeJiHae (宣肺止咳), PungYeulHaeSu ; SoPungchungYeul (疏風淸熱), SunPaeJiHae (宣肺止咳), JoYeulHaeSu; CheongPoeYunJo (淸肺潤燥), SaengJinJiHae (生津止咳). Basing on the literature research, I found that Hae Su (咳嗽) caused by a cold belong to category of YugEum(六淫).

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Nuclear Engineering and Technology
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• v.55 no.1
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• pp.270-277
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• 2023

Exposure to ionizing radiation induces free radicals in human nails. These free radicals generate a radiation-induced signal (RIS) in electron paramagnetic resonance (EPR) spectroscopy. Compared with the RIS of tooth enamel samples, that in human nails is more affected by moisture and heat, but has the advantages of being sensitive to radiation and easy to collect. The fingernail as a biological sample is applicable in retrospective dosimetry in cases of localized hand exposure accidents. In this study, the dosimetric characteristics of fingernails were analyzed in fingernail clippings collected from Korean donors. The dose response, fading of radiation-induced and mechanically induced signals, treatment method for evaluation of background signal, minimum detectable dose, and minimum detectable mass were investigated to propose a fingernail-EPR dosimetry protocol. In addition, to validate the practicality of the protocol, blind and field experiments were performed in the laboratory and a non-destructive testing facility. The relative biases in the dose assessment result of the blind and field experiments were 8.43% and 21.68% on average between the reference and reconstructed doses. The results of this study suggest that fingernail-EPR dosimetry can be a useful method for the application of retrospective dosimetry in cases of radiological accidents.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.919-924
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• 1997

The changes in physicochemical properties of cooked rice stored in an electric rice cooker at different temperature (63, 66, 69 and $72^{\circ}C$) were investigated. The growth of thermophilic bacteria was gradually increased in all samples with storage time up to 6 hours and increased rapidly afterward. The bacterial growth rate was higher during storage at low temperature than at high temperature, and the bacterial number generally reached the maximum at 18 hours of the storage. The number of bacteria in sample stored at $63^{\circ}C$ was increased to $10^6$ CFU/g after storage for 6 hours. The heat treatment at 6 hours of storage decreased the bacterial number to $10^5 $ CFU/g at 8 hours of storage. Bacterial number was gradually increased with storage time after the first heat treatment. When the sample was reheated after 8 hours of storage, the bacterial number was reduced to the level at which off-odor was not detected after storage for 24 hours. During the storage, moisture content of heat-treated sample was lower than that of sample stored at $63^{\circ}C$ but higher than that of sample stored at $72^{\circ}C$. The L value of heat-treated sample was higher than that of the sample stored at $72^{\circ}C$, but lower than that of the sample stored at $63^{\circ}C$. The b value showed an opposite trend to the L value with regard to the storage temperature. Changes in texture were not remarkable during the storage for the sample heat-treated and stored at low temperature. The occurrence of off-odor and browning was depressed in the heat-treated sample, and the texture and overall eating quality were more acceptable than the samples stored at low temperature.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.