• Food Science of Animal Resources
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• v.43 no.4
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• pp.580-593
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• 2023

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a^*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4℃. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65℃ for 4 h and packaged at O₂:N₂ gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L^*, CIE a^* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Journal of the Korean Professional Engineers Association
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• v.18 no.4
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• pp.12-22
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• 1985

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.15 no.1
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• pp.36-44
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• 2005

A push pull hood system is frequently applied to control contaminants evaporated from an open surface tank in recent years. Efficiency of push pull hood system is affected by various parameters, such as cross draft, vessel shapes, size of tanks surface, liquid temperature, and so on. Among these, velocity of cross draft might be one of the most influencing factor for determining the ventilation efficiency. To take account of the effect of cross draft velocities over 0.38m/s, a flow adjustment of ${\pm}$20% should be considered into the push and +20% into the pull flow system Although there are many studies about the efficiency evaluation of push pull hood system based on CFDs(Computational Fluid Dynamics) and experiments, there have been no reports regarding the influence of velocities and direction of cross-draft on push-pull hood efficiency. This study was conducted to investigate the influence of cross draft direction and velocities on the capture efficiency of the push-pull ventilation system. Smoke visualization method was used along with mock-up of push-pull hood systems to verify the ventilation efficiency by experiments. When the cross-draft blew from the same origins of the push flows, the efficiency of the system was in it's high value, but it was decreased significantly when the cross-draft came from the opposite side of push flows Moreover, the efficiency of the system dramatically decreased when the cross-draft of open surface tank was faster than 0.4m/s.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.259-263
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• 2001

There are several steps such as slicing, lapping, chemical etching and mechanical polishing in the silicon wafer production process. The chemical etching step is necessary to remove damaged layer caused In the slicing and lapping steps. The typical etching liquor is the acid mixture comprising nitric acid, acetic acid and hydrofluoric acid. At present, the waste acid is treated by a neutralization method with a high alkali cost and balky solid residue. A solvent extraction method is applicable to separate and recover each acid. Acetic acid is first separated from the waste liquor using 2-ethlyhexyl alcohols as an extractant. Then, nitric acid is recovered using TBP(Tri-butyl phosphate) as an extractant. Finally hydrofluoric acid is separated with the TBP solvent extraction. The expected recovered acids in this process are 2㏖/l acetic acid, 6㏖/1 nitric acid and 6㏖/l hydrofluoric acid. The yields of this process are almost 100% for acetic acid and nitric acid. On the other hand, it is important to recover and reuse the metal values contained in various industrial wastes in a viewpoint of environmental preservation. Most of industrial products are made through the processes to separate impurities in raw materials, solid and liquid wastes being necessarily discharged as industrial wastes. Chemical methods such as solvent extraction, ion exchange and membrane, and physical methods such as heavy media separation, magnetic separation and electrostatic separation are considered as the methods for separation and recovery of the metal values from the wastes. Some examples of the application of solvent extraction to the treatment of wastes such as Ni-Co alloy scrap, Sm-Co alloy scrap, fly ash and flue dust, and liquid wastes such as plating solution, the rinse solution, etching solution and pickling solution are introduced.

• Journal of Fisheries and Marine Sciences Education
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• v.6 no.1
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• pp.58-76
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• 1994

Heat transfer and pressure drop measurements are made on low integral-fin tubes in turbulent water flow condition. The integral-fin tubes investigated in this paper are nominally 19mm in diameter. Eight tubes have been used with trapezoidally shaped integral-fins having fin density from 748 to 1654 fpm and 10, 30 grooves. Plain tube having same diameter as finned tube is also tested for comparison. Experiments are carried out using R-11 as working fluid. The refrigerant condensates at a saturation state of $30^{\circ}C$ on the outside tube surface cooled by coolant. The amount of noncondensable gases present in the test loop is reduced to a negligible value by repeated purging. For a given heat input to the boiler and given cooling water flow rate, all test data are taken on steady state. The heat transfer loop is used for testing single long tubes and cooling water is pumped from a storage tank through filters and flowmeters to the horizontal test section where it is heated by steam condensing on the outside of the tube. The pressure drop across the test section is measured by means of pressure gauge and manometer. Each tube tested is cleaned with sodium dichromate pickling solution and well rinsed with water prior to installation in the test section. The results obtained in this study is as follows : 1. Based on inside diameter and nominal inside area, heat transfer of finned tube is enhanced up to 4 times as that of a plain tube at constant Reynolds number and up to 2 times at constant pumping power. 2. Friction factors are up to 1.6~2.1 times those of plain tube. 3. At a given Reynolds number, Nusselt number decrease with increasing pitch to diameter. 4. The constant pumping power ratio for low integral-fin tubes increase directly with the effective area to the nominal area ratio, and with the effective area diameter ratio.

• Journal of Technologic Dentistry
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• v.27 no.1
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• pp.131-153
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• 2005

The purpose of this study was to identify the accidents happened in the college dental laboratory technique classes and to realize the level of safety education for the dental laboratory technique major students. The research data were collected from a self-administered survey distributed to the conveniently selected college students whose majors were dental laboratory technology in Suwon, Daejeon, Daegu, Kimcheon, and Icsan. The study participants were 422 freshmen, sophomore and junior students in the selected cities. All collected survey responses were encoded and analyzed in SPSS 12.0. The findings were as follows. 1. The students who had any accidents in their laboratory classes were 36% and the other 64% answered 'no.' 2. Most injuries which the participants had were not significant. 3. The medical treatment periods of most injury cases were less than one week; however, approximately 20% of the self-reported injury cases reported that their treatment periods were longer than one week. 4. The body parts frequently injured from accidents were hands with 84.7% and arms, eyes, face, head, and legs in order. 5. Concerning the materials involved in the laboratory classes, most accidents happened when working with wax in 59.9%, with plaster in 52.3%, with wire in 39.8%, with alcohol in 34.6%, and casting iron in 22.2% in order. 6. The accident-prone laboratory methods were polishing with 53.5%, pickling or sanding with 17.4%, and casting or burning with 5.8% in order. 7. Most students wore their laboratory gowns well; however, few students wore mask before dust-involved jobs. Furthermore, only 57.1% students answered their laboratory fans worked during the polishing job. 8. Approximately 54% participant students answered that they took laboratory safety education when necessary only from the class instructors. 9. The 76.1% students responded that they needed laboratory safety education at least 1-2 times every semester. 10. The survey participants answered that the primary factors for injury prevention in their laboratory were taking safety education, wearing safety equipments, and providing safety-focused facilities. Concludingly, comprehensive evaluation and monitoring for potential risk factors from both the human side and the environment side should be continually provided to minimize the college laboratory accidents.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.119.2-119.2
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• 2017

무전해 니켈도금은 전기 공급 없이 환원재의 화학반응에 의해 도금이 진행되며, 복잡한 형상의 제품에도 균일한 도금 층을 형성시킬 수 있어 널리 적용되는 기술이다. 특히, 전기 니켈도금 층에 비해 무전해 니켈도금 층의 내식성과 내마모성이 우수하여 산업현장에서 가장 많이 사용되고 있다. 그러나 해양환경에서 빠른 유속 변화에 의해 발생되는 캐비테이션-침식 방지를 위한 무전해 니켈도금의 적용은 전무한 실정이다. 따라서 본 연구에서는 회주철의 캐비테이션-침식 방지를 위해 최적의 무전해 니켈도금 조건을 규명하고, 그 캐비테이션 저항성을 평가하고자 하였다. 무전해 니켈코팅을 위한 모재는 gray cast iron (FC250)을 $19.5mm{\times}19.5mm{\times}5mm$의 크기로 제작하였다. 회주철의 인장강도는 $330N/mm^2$이며, 그 성분 조성(wt.%)은 3.23 C, 1.64 Si, 0.84 Mn, 0.016 P, 0.013 S 그리고 나머지는 Fe이다. 시험편은 SiC 페이퍼 grit #1200까지 연마하였으며, 시험편의 표면 거칠기(centre line average, Ra)는 $1.6-2.1{\mu}m$ 범위 내로 제작하였다. 연마된 시험편은 증류수(distilled water) 세척 후 hot air로 건조하였다. 무전해 도금 전 시험편은 탈지를 위해 아세톤 용액(room temperature, RT)에서 3분간 초음파 세척하고, $90^{\circ}C$의 알카리 수용액으로 5분간 세척하였다. 그리고 표면활성화를 위한 산세척(acid pickling)은 5% sulfuric acid 용액에서 30초 동안 실시하였다. 무전해 Ni-P(electroless nickel, EN) 도금 전과 모든 과정마다 증류수로 시험편을 철저하게 세척하였다. EN 도금을 위한 도금욕(the bath)은 기존 문헌 연구를 통해 조성성분, 도금조건 및 변수들(the parameters)의 적절한 범위를 결정하였다. 도금조로 500mL 비커를 사용하였으며, 모든 시험편은 2시간 동안 EN deposition을 실시하였다. 캐비테이션 실험 결과 EN 도금의 표면경도가 증가함에 따라 캐비테이션 저항성도 현저하게 향상되었다.

• Korean Journal of Pharmacognosy
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• v.35 no.3 s.138
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• pp.255-258
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• 2004

Chinese cabbage (Brassica campestris ssp pekinensis) is one of the most popular green vegetables in Cruciferae family, which consisted in many Korean food. All kinds of Chinese cabbage are used both fresh and cooked with certain varieties being more suitable than others for some uses. A unique dish, Kimchi, has been developed in Korea and elsewhere by fermenting Chinese cabbage and pickling it in salt solution. Though lots of beneficial effect of Kimchi on human health has been published before, it is still debatable and in vague on the active origin of the Kimchi or of the Chinese cabbage responsible for the corresponding biological activities. We have recently conducted photochemical investigation of the Chinese cabbage, which is the main ingredient of the Korean traditional food, Kimchi. The MeOH extract of Chinese cabbage was partitioned with ethylacetate and BuOH, successively. The ethyl acetate soluble part was subjected to column chromatography with silica gel and RP-18, which gave finally five minor components, i.e., ${\beta}-sitosterol$ (1), indole-3-acetonitrile (2), 4-methoxyindole-3-acetonitrile (3), methyl ferulate (4), glycerol 1-(9,12,15-octadecatrienoate) (5). The structures of them were established on the basis of spectral $(^1H-NMR,\;^{13}C-NMR)$ evidences.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.4
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• pp.590-602
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• 2019

Objectives: This study was conducted to prevent asphyxiation of firefighters during confined space rescue. The specific purpose was to identify the magnitude of the problem, identify the cause of the accidents, and suggest measures to ensure safety of confined space rescues. Methods: We collected data from National Fallen Firefighters Memorial, press releases, and other sources In order to identify the current situation of asphyxiation incidents among firefighters from 1945 to 2019. In addition, an incident investigation was conducted for each case, and the processes, causes, and control measures of the incidents were described as a narrative data entry. Results: Over the past 73 years, eight incidents involving firefighter in Korea have occurred. In these incidents, five firefighters were killed, and eight were injured. The confined spaces incidents occurred were water supply tanks, wastewater treatment tanks, pickling pits, septic tanks, and more. The causes were three cases of hydrogen sulfide poisoning, one of oxygen deficiency, one of carbon monoxide poisoning, and three unclassifiable asphyxiations. The people in need were all workers in various industries. Conclusions: The number of firefighters' deaths and injuries during rescues in confined spaces was severe and the risks have not been completely eliminated. By establishing and implementing a precise incident investigation system, according control measures should be initiatedin order to prevent a recurrence of the same type of disaster and reflected in the SOP. In particular, due to the high risk of occurrence at workplaces, cooperation between fire and rescue authority and relevant agencies such as the Ministry of Employment and Labor and the KOSHA should be strengthened.