• Journal of Industrial Convergence
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• v.18 no.1
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• pp.97-107
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• 2020

Since long ago, there has been a saying that "Drink water to quench thirst, drink alcohol to remove anguish and anxiety, and drink tea to recover from fatigue and refresh mind." Tea is really better for body and mind than water when it is drunken long and is valuable Jinda(眞茶) given by mother nature. In particular, curing tea reflecting characteristics of climate changes in all seasons helps in keeping health. Since tea contains the Yin-Yang system, which is a philosophical ideology of ancient people, old predecessors knew which tea they should brew and drink for curing in harmony with Yin and Yang. As a factor that influences component changes of tea, a complex interaction of heaven, earth and man is important and especially, mind of a person to handle tea is most important. Tea is a natural curing drink, which plays a role as a bridge between humans and nature.

• 한국문화재보존과학회:학술대회논문집
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• 2004.10a
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• pp.43-54
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• 2004

In the course of examining the metallic structure of Iron chisel and Iron arrowhead, a relics of the 16th or 17th of Chosun Dynasty unearthed at near Gangsun-tower, Chengpyeong temple, we collected un-eroded samples from the relics and looked into the metallic structure through mounting, grinding and polishing, and etching, while analyzing non-metallic inclusion via SEM and EDS. The research metallic structure and SEM-SDS analysis, found that Iron chisel and Iron arrowhead had been produced from sponge iron close to pure Iron made by solid low heat reducing and then increased in rate of carbon by carburizing, It also found that Iron chisel had been hardened through the repetitive process of quench hardening and heat treatment, after being increased in amount of carbon to a certain level. Up to now, there have been a number of studies in the domestic academia which were made primarily of the structure of metallic relics of three countries the period or tile era before that. Although this research was limited in type and number of the relics, it turned out to be Interesting in that it revealed the 16thor 17th century way of processing iron, even in fragments. It is thought to be fruitful that we found iron had been made even in the Chosun Dynasty from sponge iron. It is recommended that researches be made on the relics later to be excavated and originally made in $Kory\breve{o}$ or Chosun Dynasty, because they are important in history of metal technology.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.1
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• pp.113-117
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• 2008

We investigated the current limiting and the recovery characteristics of a flux-lock type superconducting fault current limiter(SFCL) according to the winding directions. The flux-lock type SFCL consists of two coils. The primary coil was wound in parallel to the secondary coil through an Iron core, and the secondary coil was connected with the superconducting element in series. We have changed the winding direction of coils to compare the resistive type SFCL with the flux-lock type SFCL. The current limiting and the recovery characteristics were dependent on the winding direction. The quenching time in the additive polarity winding was faster than that of the subtractive polarity winding or the resistivity type. A consumed energy in a superconducting element was represented as $W= VIt=I^2Rt$. We found that there was a difference in the consumed energies in accordance with winding types because of differences in voltages imposed on a superconducting element in accordance with a winding direction.

• Bulletin of the Korean Chemical Society
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• v.27 no.11
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• pp.1801-1808
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• 2006

The interaction between whey carrier protein $\beta$-lactoglobulin type A and B (BLG-A and -B) and 2,2'-bipyridin n-hexyl dithiocarbamato Pd(II) nitrate (BPHDC-Pd(II)), a new heavy metal complex designed for anticancer property, was investigated by fluorescence spectroscopy combined with chemometry and circular dichroism (CD) techniques. A strong fluorescence quenching reaction of BPHDC-Pd(II) to BLG-A and -B was observed. Hence, BPHDC-Pd(II) complex can be bound to both BLG-A and -B, and quench the fluorescence spectra of the proteins. The quenching constant was determined using the modified Stern-Volmer equation. The binding parameters were evaluated by fluorescence quenching method. The results of binding study provided evidences presence of two and three sets of binding sites on the BLG-B and -A, respectively, for BPHDC-Pd(II) complex. Using fluorescence spectroscopy and chemometry, the ability of BLG-A and -B to form an intermediate upon interaction with BPHDC-Pd(II) complex was assessed. CD studies displayed that under influence of different concentrations of BPHDC-Pd(II) complex, the regular secondary structure of BLG-B had no significant changes, whereas for BLG-A a transition from $\alpha$-helix to $\beta$-structure was appeared. The results for both of BLG-A and -B displayed that BPHDC-Pd(II) complex can induce a conformational transition from the native form to an intermediate state with a slightly opened conformation, which is detectable with chemometry analyses.

• Transactions of the Korean hydrogen and new energy society
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• v.21 no.5
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• pp.460-469
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• 2010

To develop coal gasfication system, many studies have been actively conducted to describe the simulation of steady state. Now, it is necessary to study the gasification system not only in steady state but also in dynamic state to elucidate abnormal condition such as start-up, shut-down, disturbance, and develop control logic. In this study, a model was proposed with process simulation in dynamic state being conducted using a chemical process simulation tool, where a heat and mass transfer model in the gasifier is incorporated, The proposed model was verified by comparison of the results of the simulation with those available from NETL (National Energy Technology Laboratory) report under steady state condition. The simulation results were that the coal gas efficiency was 80.7%, gas thermal efficiency was 95.4%, which indicated the error was under 1 %. Also, the compositions of syngas were similar to those of the NETL report. Controlled variables of the proposed model was verified by increasing oxygen flow rate to gasifier in order to validate the dynamic state of the system. As a result, trends of major process variables were resonable when oxygen flow rate increased by 5% from the steady state value. Coal flow rate to gasifier and quench gas flow rate were increased, and flow rate of liquid slag was also increased. The proposed model in this study is able to be used for the prediction of gasification of various coals and dynamic analysis of coal gasification.

• Journal of Soil and Groundwater Environment
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• v.12 no.6
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• pp.53-59
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• 2007

Optimal quenching curves have been studied for the accurate analysis of $^{14}C$ in groundwater polluted by reducing efficiency of volatile organic compounds (VOCs) in liquid scintillation counter (LSC). The quenching parameters (SQP(E)) were measured for ten VOCs such as benzene, toluene, ethylbenzene, o-(m-,p-)xylene, trichloroethylene (TCE), tetrachloroethylene(PCE), carbon tetrachloride and chloroform. The quenching curves were plotted using $^{14}C$ standard solution and chloroform as a quenching agent. Optimal plotting conditions were determined for standard solution, LSC measuring time and the concentration of chloroform. The quenching effects of chlorinated organic compounds such as TCE, PCE, carbon tetrachloride and chloroform were greater than those of BTEX (benzene, toluene, ethylbenzene and xylene). Optimum measuring time was 100 minutes far 7,000 dpm/mL standard solution. A few mL of chloroform should be added for good quenching curves. These quenching curves have good correlation coefficients (> 0.99) and the curves could be applied to accurate analysis of $^{14}C$ in groundwater and tap water.

• Journal of Korean Home Economics Education Association
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• v.29 no.4
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• pp.117-131
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• 2017

This study was performed to analyze education contents related to milk in current home economics textbooks of middle school, and to investigate intake status, consumption behaviors, perception and nutritional knowledge of milk and dairy products among 364 middle school students in Gongju for improvement of milk education in home economics subjects and milk intake of adolescents. As a result, education contents of milk and dairy products in home economics textbooks currently applied in middle school were major nutrients, consumption method for balanced diet, and selection and storage of milk and dairy products, thus it tended not to match current food trend. Only 30.5% of subjects met 2 cups of milk a day, the recommended level. The main reason for drinking milk was to 'be taller' and 'to quench thirst' and there was a difference by gender(p<0.01). The rate of not participating in school milk program was 23.1% of total and its satisfaction was moderate. The most popular dairy products by subjects were ice cream, followed by yogurt and cheese, and the choice of milk was focused on 'taste' or 'expiration date'. The rate of knowing certification mark of K-MILK was low at 28.8%, and most subjects knew as 'domestic milk use'. In home economics class, experience-based learning such as cow ranch experience was the most preferred instruction method for milk followed by laboratory practice and lecture, and there was a difference by gender(p<0.001). Perception degree of milk and dairy products was moderate and male subjects were more positively perceived than female subjects(p<0.01). Nutritional knowledge level of milk and dairy products was moderate and female subjects were higher than male subjects(p<0.01). Therefore, education contents of milk and dairy products of home economics textbooks of middle school should be centered on real life in accordance with food trend, and applied student participation-based instruction methods such as experience-based learning. In addition, it is necessary to enhance taste and merchandise of milk and to provide them with preferred milk and dairy products in school milk program for improvement of milk intake of adolescents.