• Journal of Korea Water Resources Association
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• v.46 no.6
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• pp.569-583
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• 2013

This study is to evaluate the future climate change impact on hydrological components in the Seolmacheon ($8.54km^2$) mixed forest catchment located in the northwest of South Korea using SWAT (Soil and Water Assessment Tool) model. To reduce the uncertainty, the model was spatially calibrated (2007~2008) and validated (2009~2010) using daily observed streamflow, evapotranspiration, and soil moisture data. Hydrological predicted values matched well with the observed values by showing coefficient of determination ($R^2$) from 0.74 to 0.91 for streamflow, from 0.56 to 0.71 for evapotranspiration, and from 0.45 to 0.71 for soil moisture. The HadGEM3-RA future weather data of Representative Concentration pathway (RCP) 4.5 and 8.5 scenarios of the IPCC (Intergovernmental Panel on Climate Change) AR5 (Assessment Report 5) were adopted for future assessment after bias correction of ground measured data. The future changes in annual temperature and precipitation showed an upward tendency from $0.9^{\circ}C$ to $4.2^{\circ}C$ and from 7.9% to 20.4% respectively. The future streamflow showed an increase from 0.6% to 15.7%, but runoff ratio showed a decrease from 3.8% to 5.4%. The future predicted evapotranspiration about precipitation increased from 4.1% to 6.8%, and the future soil moisture decreased from 4.3% to 5.5%.

• Journal of the Korean Society for Railway
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• v.11 no.4
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• pp.357-363
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• 2008

This study investigates the durability of carbon/epoxy composites for use on train car bodies under a salt water spray environment. Salt water solution with 5% NaCl, similar to natural salt water, was used for the salt water environmental tests. The specimens were obtained from a composite panel consisting of an epoxy matrix reinforced with T700 carbon fabric. The specimens were exposed to the salt water environment for up to 12 months. Mechanical tests were performed to obtain tensile properties, flexural properties, and shear properties. Dynamic mechanical analysis was used to measure such thermal properties as storage modulus, loss modulus, and tan $\delta$. Also FT/IR tests were conducted to investigate changes in chemical structure with exposure. The results revealed that fiber-dominated mechanical properties were not affected much by exposure time, but matrix-dominated mechanical properties decreased with increasing exposure time. Storage modulus was not very sensitive to exposure time, but glass transition temperature was affected, slightly decreasing with increasing exposure time. Although the peak intensity of FT/IR curves was affected slightly by exposure time, the peak shape and peak location of FT/IR curves were not noticeably changed. Carbon/epoxy composites used for this study were relatively stable to the salt water environment.

• Composites Research
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• v.32 no.5
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• pp.199-205
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• 2019

The composite material has the advantage that the fibers can be arranged in a desired direction and can be manufactured in one piece. However, micro voids can be formed due to micro air, moisture or improper curing temperature or pressure, which may cause the deterioration in mechanical strength. In this paper, the composite panels with different thicknesses were made by varying the curing pressure in an autoclave vacuum bag process and their microporosities were evaluated. Microporosity was measured by image analysis method, acid digestion method, and combustion method and their correlation with ultrasonic attenuation coefficient was analyzed. From the test results, it was found that the acid digestion method had the highest accuracy and the lower the curing pressure, the higher the microporosity and the ultrasonic attenuation coefficient. In addition, the microporosity and the ultrasonic attenuation coefficient were increased as the thickness of the composite panel was increased at the same curing pressure.

• Journal of the Microelectronics and Packaging Society
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• v.25 no.4
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• pp.149-154
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• 2018

This paper describes the fabrication and heat transfer property of 50 watts rated LED array module where multiple chips are mounted on chip-on-board type ceramic-metal hybrid substrate with high heat dissipation property for high power street and anti-explosive lighting system. The high heat transfer ceramic-metal hybrid substrate was fabricated by conformal coating of thick film glass-ceramic and silver pastes to form insulation and conductor layers, using thick film screen printing method on top of the high thermal conductivity aluminum alloy heat-spreading panel, then co-fired at $515^{\circ}C$. A comparative LED array module with the same configuration using epoxy resin based FR-4 PCB with thermalvia type was also fabricated, then the thermal properties were measured with multichannel temperature sensors and thermal resistance measuring system. As a result, the thermal resistance of the ceramic-metal hybrid substrate in the $4{\times}9$ type LEDs array module exhibited about one third to the value as that of FR-4 substrate, implying that at least triple performance of heat transfer property as that of FR-4 substrate was realized.

• Journal of Mushroom
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• v.20 no.3
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• pp.127-137
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• 2022

Effects of substrate bed interior environments on mushroom qualities were investigated in oyster mushroom cultivation facilities in which either Reversible Air-Circulation Fans (RACF) blowing air in two directions (upwards and downwards) or customary Convection Fans (CF) with air blowing only upwards were operated throughout the cultivation period. Two days before harvest, the deviation ranges of the bed interior temperature and relative humidity in the facility using RACF were in the ranges of 1.0-1.3℃ and 7.8-9.0% in the first growing cycle, and within 0.7-1.1℃ and 10.0-11.4% in the second cycle. In the facility using CF, the ranges of variation in the indoor environment parameters (5.8-6.4℃ and 21.3-23.1% in the first growing cycle, and 3.4-5.7℃ and 14.6-18.3% in the second growing cycle) were much enlarged compared to those associated with RACF. These results strongly indicate that RACF significantly enhances air uniformity. Some mushroom qualities differed between growing cycles. For instance RACF in the first cycle gave somewhat better qualities than CF, but some qualities, like pileus diameter and stipe length, were slightly lower than those described for CF in the second cycle when the cultivation substrate weakened. The observation that some qualities worsened under RACF conditions, despite better air uniformity during the growing cycle, revealed the possibility that downward wind may exert a non-negligible negative effect on mushroom growth. Therefore in the future, making wind measurements on the interior and exterior of substrate beds is necessary to obtain insights into their influences on mushroom qualities. The RACF operation manual needs to be edited to convey this necessity.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.2B
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• pp.107-120
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• 2010

The effect of potential future climate change on the inflow of agricultural reservoir and its impact to downstream streamflow by reservoir operation for paddy irrigation water was assessed using the SLURP (semi-distributed land use-based runoff process), a physically based hydrological model. The fundamental input data (elevation, meteorological data, land use, soil, vegetation) was collected to calibrate and validate of the SLURP model for a 366.5 $km^2$ watershed including two agricultural reservoirs (Geumgwang and Gosam) located in Anseongcheon watershed. Then, the CCCma CGCM2 data by SRES (special report on emissions scenarios) A2 and B2 scenarios of the IPCC (intergovernmental panel on climate change) was used to assess the future potential climate change. The future weather data for the year, m ms, m5ms and 2amms was downscaled by Change Factor method through bias-correction using 3m years (1977-2006) weather data of 3 meteorological stations of the watershed. In addition, the future land uses were predicted by modified CA (cellular automata)-Markov technique using the time series land use data fromFactosat images. Also the future vegetation cover information was predicted and considered by the linear regression between monthly NDVI (normalized difference vegetation index) from NOAA AVHRR images and monthly mean temperature using eight years (1998-2006) data.

• Korean Journal of Remote Sensing
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• v.39 no.6_3
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• pp.1731-1745
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• 2023

Within the framework of the post-2020 climate regime, the Paris Agreement's emphasis on Nationally Determined Contributions and Biennial Transparency Reporting is paramount in addressing its long-term temperature goal. A salient issue is the treatment of wetland ecosystems within the context of Land Use, Land-Use Change, and Forestry, as defined by the Intergovernmental Panel on Climate Change. In the 2019 National Inventory Report, wetlands were recategorized as emission sources due to their designation as inundated areas. This study employs C-band radar imagery to discriminate between inundated and non-inundated regions of wetlands, enabling the quantification of their spatial dynamics. The research capitalizes on 24-period Sentinel-1 satellite data to cover both the inundation and desiccation phases while centering its attention on Ungok Wetland, a Ramsar-designated inland wetland conservation area in Korea. The inundated area is quantitatively assessed through the integration of multi-temporal Sentinel-1 Single-Look Complex (SLC) data, aerial orthophotography, and inland wetland spatial information. Furthermore, the study scrutinizes fluctuations in the maximum and minimum inundated areas, with substantial changes corroborated via drone aerial reconnaissance. The outcomes of this investigation hold the potential to make substantive contributions to the refinement of national greenhouse gas absorption and emission factors, thereby informing the development of comprehensive greenhouse gas inventories. These efforts align directly with the overarching objectives of the Paris Agreement.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.