• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.8 no.2
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• pp.167-172
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• 2010

CANDU spent fuel is to be disposed of at repository finally rather than recycled because of its low fissile nuclide concentration. But the difficult situation of finding a repository site can not help introducing a interim storage in the short term. It is required to find an optimum timing of geological disposal of CANDU spent fuels related to the interim storage operation period. The major factors for determining the disposal starting time are considered as safety, economics, and public acceptance. Safety factor is compared in terms of the decay heat and non-proliferation. Economics factor is compared from the point of the operation cost, and public acceptance factor is reviewed from the point of retrievability and inter-generation ethics. This paper recommended the best solution for the disposal starting time by analyzing the above factors. It is concluded that the optimum timing for the CANDU spent fuel disposal is around 2041 and that the sooner disposal time, the better from the point of technical and safety aspects.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.10 no.1
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• pp.9-15
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• 2007

The study was conducted to find out the harvesting time, storage duration, cold treatment and sterilization on seed germination of Miscanthus sinensis. The optimum harvesting time of the Miscanthus seed in native to Jeju island was December. And the seed germination passible 3 years after harvesting. When the seeds had cold treatment, seed germination nate was 74% rather than 63% of non-treatment. For seed sterilization treatment, soaking in solution of Benomyl 7% during from 3 hours to 12 hours germinated 9% over. But the non-treatment on 24 hours treatment reduced the seed germination of Miscanthus sinensis.

• Textile Coloration and Finishing
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• v.30 no.4
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• pp.264-274
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• 2018

Immobilization of lysozyme on chitosan non-woven using glutaraldehyde(GA) was investigated. For this, 100 % chitosan non-woven was prepared as novel support for the enzyme immobilization. In addition, free lysozyme activity was examined depending on various pH and temperature by measuring time. Moreover, the optimum immobilization conditions depending on various pH, temperature, immobilization time and lysozyme concentration was evaluated. In addition, thermal stability and storage stability of immobilized lysozyme were measured. The characteristics of immobilized lysozyme was examined by FT-IR, surface morphology, and MTT assay. The results are follows: the optimal immobilization of lysozyme were pH 7.0, $25^{\circ}C$, lysozyme concentration 1.5 mg/ml, immobilization time 240 min. The immobilized lysozyme showed higher thermal stability than the free trypsin. The immobilized lysozyme activity was retained 80 % of its initial activity at $4^{\circ}C$ over 30 days of storage. The lysozyme was immobilized effectively on chitosan non-woven by observation of surface morphology.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.

• Food Science and Preservation
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• v.13 no.2
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• pp.174-179
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• 2006

The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.

• Water Engineering Research
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• v.3 no.1
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• pp.57-62
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• 2002

This research is intended to integrate long-term operation rules and real time operation policy for conservation & flood control in a reservoir. The familiar Yield model has been modified and used to provide long-term rule curves. The model employs linear programming technique under given physical conditions, i.e., total capacity, dead storage, spillways, outlet capacity and their respective elevations to find required and desired minimum storage fur different demands. To investigate the system behavior resulting from the above-mentioned operating policy, i.e., the rule curves, the simulation model was used. Results of the simulation model show that the results of the optimization model are indeed valid. After confirmation of the above mentioned rule curves by the simulation models, gate operation procedure was merged with the long term operation rules to determine the optimum reservoir operating policy. In the gate operation procedure, operating policy in downstream flood plain, i.e., determination of damaging and non-damaging discharges in flood plain, peak floods, which could be routed by reservoir, are determined. Also outflow hydrograph and variations of water surface levels for two known hydrographs are determined. To examine efficiency of the above-mentioned models and their ability in determining the optimum operation policy, Esteghlal reservoir in Iran was analyzed as a case study. A numerical model fur the solution of two-dimensional dam break problems using fractional step method is developed on unstructured grid. The model is based on second-order Weighted Averaged Flux(WAF) scheme with HLLC approximate Riemann solver. To control the nonphysical oscillations associated with second-order accuracy, TVD scheme with SUPERBEE limiter is used. The developed model is verified by comparing the computational solutions with analytic solutions in idealized test cases. Very good agreements have been achieved in the verifications.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.50-53
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• 2006

Nerine was originated from South Africa and around 30 kinds of species are distributed in worldwide. In present study we have characterized the condition of storage and growing conditions on the bulb propagation of Nerine by the tissue culture. Result indicated that the percentage of decrement, decay and sprouting of bulblets in the tissue culture was high at the higher temperature compare to lower temperature. The optimum conditions for storage and time were 12 weeks at $15^{\circ}C$ which were having 86.4% sprouting rate. The sprouting rate at different temperature and acclimation time, using bulblets in the tissue culture, were optimum at early June when temperature is relatively higher($22^{\circ}C$) that facilitate to breaking the dormancy. Growth characteristics and capacity of photosynthesis of Nerine were better at red and blue mixed lightness.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.354-364
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• 1994

Experiments have carried out to investigate the effects of parameters, such as mass ratio of R141b-to-water, stirrer speed, brine inlet temperature, brine flowrate, and additives, on the performance of the cool storage system using R141b clathrate. The cool storage system in this experiment was composed of storage tank, refrigerator, and heater. The results show that the mass ratio of R141b-to-water, 1 : 3~1 : 3.5 gives the best performance and the stirring speed has optimum point as 600rpm. At this speed impeller Reynolds number is $1.01{\times}10^5$. The lower the inlet brine temperature and the highter the brine flowrate, the better performance. The addition of metal powder turned out to reduce the degree of supercooling. The supercooling reduction was proportional to the amount of the metal power. However when metal powder was added more than 0.1 wt%, there was no additional supercooling reduction. The surfactants shortened the time consumed for cool storage to the half of no surfactant added case.