• Economic and Environmental Geology
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• v.25 no.3
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• pp.233-243
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• 1992

Ore mineralization of the Hwanghak copper deposit in the Ogsan area occurred in three stages of quartz (stage I and II) and calcite (stage III) veining along fissures in Early Cretaceous sedimentary rocks. Ore minerals are pyrite, pyrrhotite, chalcopyrite (dominant), sphalerite, hematite, galena, and Ag-, Pb-, and Bi-sulfosalts. These were deposited during the first stage at temperatures between $370^{\circ}C$ and < $200^{\circ}C$ from fluids with salinities between 0.5 and 7.6 equiv. wt. % NaCl. There is evidence of boiling and this suggests pressures of less than 180 bars during the first stage. Equilibrium thermodynamic interpretation accompanying with mineral paragenesis and fluid inclusion data indicates that copper precipitation in the hydrothermal system occurred due to cooling and changing in chemical conditions ($fs_2$, $fo_2$, pH). Gradual temperature decrease from $350^{\circ}$ to $250^{\circ}C$ of ore fluids by boiling and mixing with less-evolved meteoric waters mainly led to copper deposition through destabilization of copper chloride complexes. Sulfur isotope values of sulfide minerals decrease systematically with paragenetic time from calculated ${\delta}^{34}S_{H_2S}$ values of 8.2 to 4.7‰. These values, together with the observed change from sulfide-only to sulfide-hematite assemblages and fluid inclusion data, suggest progressively more oxidizing conditions, with a corresponding increase of the $sulfate/H_2S$ ratio of hydrothermal fluids. Measured and calculated hydrogen and oxygen isotope valutls of ore-forming fluids suggest meteoric water dominance, approaching unexchanged meteoric water values.

• Journal of Sensor Science and Technology
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• v.11 no.3
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• pp.155-162
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• 2002

The sensing properties of carbon monooxide were investigated as a function of mixing ratio and the lamination structure of 3mol% ZnO-doped $SnO_2$ and 3mol% $SnO_2$-doped ZnO. The lamination structures were fabricared monolayer, double layer, and hetero layer of $SnO_2$, Zno, and theirs mixture composition using thick film process. There was no second phase by the reaction of $SnO_2$ and ZnO. The conductance was decreased by the addition of ZnO in $SnO_2$, but it was increased with the addition of $SnO_2$ in ZnO. The conductance was increased with temperature and the inlet of CO. There was no improvement of sensitivity in the structure of mono- and double-layer. The hetero-layer structure, however, of $SnO_2$ 3ZnO-ZnO $3SnO_2$ showed the higher resistivity and the highest sensitivity. Ohmic characteristics was confirmed by the linear properties for I-V measurements.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.421-426
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• 1999

This study was conducted to examine the quality of low-salt Mul-kimchi which was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0%) in water and followed by fermentation at 4, 15 and $25^{\circ}C$ for 10 days, respectively. The pH was lowest and acidity was highest in the Mul-kimchi containing 1.0% salt. The total vitamin C contents in Mul-kimchi containing $0{\sim}0.2%$ salt were high at the early stage of fermentation while those of Mul-kimchi containing 3.0% salt were higher than the low-salt samples after the optimal ripening time. The hardness of the radish increased with the salt concentration. Overall palatability of Mul-kimchi showed the highest score in 1.0% salt sample.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.502-508
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• 1999

Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and $25^{\circ}C$ for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing $0.2{\sim}1.0%$ salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing $0{\sim}3.0%$ salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.83-89
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• 1984

In order to study the feasibility of industrial application of Kimchi juice separation-pasteurization method, a pilot scale Kimchi pasteurizer was designed and fabricated. The apparatus consisted of five sections: Kimchi juice separation-mixing, holding, precooling and cooling sections. Stainless steel pipelengths required for the heat exchanging sections were determined based on an equation, $W{\;}C_p{\;}T{\;}={\;}U(2{\;}RL){\;}T_{1m}$. Overall heat transfer coefficients in preheating, holding, precooling and cooling sections were 875, 1398, 2036, and $288{\;}kcal/m^2h^{\circ}C$ at the flow rate of 4 l/min, respectively, and temperature profiles of each section were in good agreement with those predicted from design criteria. A preliminary test using Chinese radish Kimchi demonstrated that this method can effectively be used in commercial processing of kimchi.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• The Journal of Korean Academy of Prosthodontics
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• v.43 no.1
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• pp.52-60
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• 2005

Purpose. The intent of this study was to evaluate the effects of curing conditions on self-curing denture base resins to find out proper condition in self-curing resin polymerization. Materials and methods, In this study, 3 commercial self-curing denture base resins are used Vertex SC, Tokuso Rebase and Jet Denture Repair Acrylic. After mixing the self curing resin, it was placed in a stainless steel mold(3$\times$6$\times$60mm). The mold containing the resin was placed under the following conditions: in air at 23$^{\circ}C$; or in water at 23$^{\circ}C$; or in water at 23$^{\circ}C$ under pressure(20psi); or in water at 37$^{\circ}C$ under pressure(20psi) or in water at 50$^{\circ}C$ under pressure(20psi) , or in water at 65$^{\circ}C$ under pressure(20psi), respectively. Also heat-curing denture base resin is polymerized according to manufactures' instructions as control. Fracture toughness was measured by a single edge notched beam(SENB) method. Notch about 3mm deep was carved at the center of the long axis of the specimen using a dental diamond disk driven by a dental micro engine. The flexural test was carried out at a crosshead speed 0.5mm/min and fracture surface were observed under measuring microscope. Results and conclusion . The results obtained were summarized as follows : 1. The fracture toughness value of self-curing denture base resins were relatively lower than that of heat-curing denture base resin. 2. In Vertex SC and Jet Denture Repair Acrylic, higher fracture toughness value was observed in the curing environment with pressure but in Tokuso Rebase, low fracture toughness value was observed but there was no statistical difference. 3. Higher fracture toughness value was observed in the curing environment with water than air but there was no statistical difference. 4. Raising the temperature in water showed the increase of fracture toughness.

• Journal of Aquaculture
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• v.13 no.1
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• pp.87-99
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• 2000

Field survey on the variational characteristics of water quality and chlorophyll a concentraion were carried out at the 25 stations for four seasons in Kogum-sudo(Straits) southern coast of Korean Peninsula from Feburuary to October in 1993. We made an analysis on biological factor as chlorophyll a concentraion as well as physicio-chemical factors such as water temperature salinity sigma-t transparency dissolved oxygen(DO) chemical oxygen demand(COD) nutrients (ammonia, nitrite, nitrate, phosphate, and silicate) N/P ratio and suspended solid(SS). The waters in the Kogum-sudo were not stratified due to the tidal mixing. And the high productivity in photic layer were supported by high nutrients concentration from bottom waters. The high concen-trations of suspended solid in straits had a bad influence upon marine biology of nature and cultivations. In Kogum-sudo had a sufficient nutrients for primary productivity during a year. Especially phosphate and inorganic nitrogen were high the other side silicate was very low. The source of nutrients supply depend on rather mineralization of organic matters and input of seawater from outside than input of freshwaters from lands. Phytoplankton biomass as measured by chlorphyll a concentratiion was very high all the year round and it was controlled by the combination o f several environmental factors especially of phosphate in summer and dissolved nitrogen in other seasons.

• Journal of Aquaculture
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• v.20 no.1
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• pp.1-6
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• 2007

Two feeding experiments were conducted to investigate the effects of fermented cactus fruit (Opuntia ficusindica) fluid (FCFF) as a feed additive to a commercial diet on the growth of red sea bream, Pagrus major, and to determine an effective dose. FCFF was prepared by mixing crushed cactus fruit with a starch solution and commercially available microorganisms for 2 weeks at room temperature. Three triplicate groups of red sea bream had initial mean weights of 84.1 g (Exp-1) and 5.1 g (Exp-2) and were fed experimental diets containing 0%, 1%, and 5% FCFF for 2 months (Exp-1) and 0%, 0.2%, 0.5%, and 1% FCFF for 3 months (Exp-2), respectively. In experiment 1, the mean body weight of fish fed the diet containing 1% FCFF was significantly higher (P<0.05) than that of fish fed the diet without FCFF. The survival rate was highest in fish fed the diet containing 1% FCFF, although the difference was not statistically significant. The feed gain ratio (FGR), specific growth rate (SGR), and condition factor (CF) values of fish fed the diet containing 1% FCFF were higher than those of fish in the other dietary groups that received lower levels of FCFF. The daily feeding rate (DFR) of fish fed the diet containing 1% FCFF was slightly lower but not statistically different than the DFR values of fish in the other dietary groups. In experiment 2, the final mean body weight of fish fed the diet containing 1% FCFF was significantly (P<0.05) higher than the mean weight of fish in the control group. The FGR, SGR, and CF values of fish fed the diet containing 1% FCFF were better than the values from fish in the other dietary groups that received lower levels of FCFF, although the differences were not statistically significant. However, the DFR of fish fed the diet containing 1% FCFF was lower than those of fish in the other groups. These results suggest that FCFF could be used as a feed additive in commercial fish food and a preferable level of supplementation is at least 1.0% in fingerling and young red sea bream.

• Journal of Korea Water Resources Association
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• v.31 no.5
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• pp.621-635
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• 1998

The feasibility of cloud seeding in Korea is presented from analyses of precipitation, cloud amount, satellite data, and upper air data. The daily mean precipitation over Dae-Kwan-Ryong is the largest(~4.5 mm/day), while the intensity of precipitation (amount of yearly rainfall divided by the frequency of rain days) over Southern area is above 14 mm/day, which shows the largest in Korea. Both the daily mean and the intensity of precipitation over Andong area are the smallest with values of ~2.7 mm/day and ~11 mm/day, respectively. In the meanwhile, the occurrence frequency of appropriate cloud top temperature (-10'~-30') for cloud seeding over the region has a large value (~130 days/year). The precipitation patterns of the region vary with wind direction and intensity calculated from 43 AWSs(Automatic Weather Station) and the additional 7 rain guages which were installed along Northern and Southern part of the Sobaek mountain. The Sc(Stratocumulus) cloud type over Andong is frequently observed, and Cirrus and Altostratus next. From the results, it is estimated that the feasibility of cloud seeding over the area would be high if a proper strategy of cloud seeding is set up. LCL (Lifting Condensation Level) and CCL (Convective Condensation Level) have the most frequency in 1000-950 hPa being occupied 4/9 of total analysis period and in 400-500 hPa, respectively, with both small variations from season to season. The correlation between vapor mixing ratio and CCL is the highest in Summer and the lowest in Winter. It means that the height of cumulus in Summer is high with an abundant water vapor but vice versa in Winter, and that the strategy of cloud seeding should be different with seasons.