• Resources Recycling
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• v.27 no.3
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• pp.66-77
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• 2018

The import amount of rare metal in Korea is about 6,034 million USD, but the self-sufficiency of rare metals is about only 1%. In order to secure the stable supply of rare metals, it is necessary to operate an efficient stockpile system. In this study, we established a system to assess the adequacy of stockpiles by quantifying the risk factors of tangible and intangible risks in order to establish an efficient stockpile strategy. The model developed in this study aims to select the rare metals that need to be stockpiled first and to suggest the direction of the stockpiling policy in accordance with technological change and market change from the mid and long term viewpoint. The evaluation results derived from the model can quantitatively measure the security level of each rare metal and enable relative comparison between the rare metals using criticality matrix. Therefore, it is expected that more efficient stockpile policy will be possible if the proposed model is utilized in the future policy making.

• Resources Recycling
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• v.31 no.2
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• pp.49-55
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• 2022

In the present study, the thermodynamic evaluation of the sulfate-roasting process was conducted to extract vanadium from the Korean vanadium titano-magnetite ore. The leaching efficiency of vanadium and other impurities was analyzed for varying roasting temperatures and addition of Na₂SO₄. In the case of sulfate roasting, the roasting temperature was 200 ℃ higher than that previously observed Na₂CO₃ roasting. However, the higher leaching efficiency of vanadium and lower leaching efficiency of other impurities, such as aluminum and silicon, were observed. The high selectivity for the extraction of vanadium in sulfate roasting would result from the reaction mechanism between SO₂ gas and vanadium concentrate.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.4
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• pp.320-327
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• 2015

This study implicates a quality evaluation technique for lining concrete using the ultra-sonic technique and proposed a classification for quality evaluation. From the comparison of test results, an improved result comparable to the results by destructive test can be obtained by using averaged transmission velocity of velocities obtained at pure space and central space between two sensors of ultrasonic tester. It is also shown that strength evaluation by ultra-sonic method is not reliable and an evaluation according to the transmission velocities can be improved method for the strength evaluation of concrete.

• Journal of Microbiology and Biotechnology
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• v.31 no.11
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• pp.1552-1558
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• 2021

The diverse microbial communities in kimchi are dependent on fermentation period and temperature. Here, we investigated the effect of enterotoxigenic Escherichia coli (ETEC) during the fermentation of kimchi at two temperatures using high-throughput sequencing. There were no differences in pH between the control group, samples not inoculated with ETEC, and the ETEC group, samples inoculated with ETEC MFDS 1009477. The pH of the two groups, which were fermented at 10 and 25℃, decreased rapidly at the beginning of fermentation and then reached pH 3.96 and pH 3.62. In both groups, the genera Lactobacillus, Leuconostoc, and Weissella were predominant. Our result suggests that microbial communities during kimchi fermentation may be affected by the fermentation parameters, such as temperature and period, and not enterotoxigenic E. coli (ETEC).

• Journal of Environmental Impact Assessment
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• v.28 no.6
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• pp.556-567
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• 2019

As the number of skyscrapers in micro water grid units such as green building and smart building is increasing in the world, the green building certification system is being implemented to solve problems such as increased demand for water resources and energy. However, researches on the use of sustainable water resources like water reuse and water conservation through linkage and continuous use of water resources, while the power and energy sectors are actively conducting R&D projects in the green building certification system on the micro water grid level. Therefore, this paper analyzes the characteristics and limitations of the water resources sector for the continuous utilization of multiple water sources in the green building certification system, due to the inadequate consideration of sustainability. Then investigates whether various water resources such as constants, nature, and alternative water resources are continuously used in and out of the green building or smart building and complex in the micro water grid unit to suggest evaluation methods and performance evaluation standards.

• Journal of Korean Society of Archives and Records Management
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• v.19 no.3
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• pp.123-153
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• 2019

The study aims to develop and verify evaluation factors and items for assessing the quality when digitizing intangible cultural heritage record information resources. To derive evaluation areas and factors, the study analyzes the digitalization cases of the National Intangible Heritage Center and International Information and Networking Centre for Intangible Cultural Heritage in the Asia-Pacific region (ICHCAP) under the auspices of UNESCO, along with digitalization-related guidelines, National Archives of Korea standards, and previous studies. Afterward, to select the importance of evaluation factors and items developed, the study conducted a survey on working-level officials of intangible cultural heritage-related organizations and those working on digitalization, and established an allocation system based on the selected importance. Furthermore, the study performed a pilot evaluation by applying it to a digitalized intangible cultural heritage record information resources and conducted a focus group interview (FGI) to verify the results of the evaluation. Through the evaluation factors and items developed in this study, the agency can objectify the deficiencies of digitalization at a glance and use them as basic data by practitioners in the future.

• Journal of Ginseng Research
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• v.43 no.3
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• pp.377-384
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• 2019

Background: Inflammation is widespread in the clinical pathology and closely associated to the progress of many diseases. Triterpenoid saponins as a key group of active ingredients in Panax notoginseng (Burk.) F.H. Chen were demonstrated to show antiinflammatory effects. However, the chemical structures of saponins in the leaves and stems of Panax notoginseng (PNLS) are still not fully clear. Herein, the isolation, purification and further evaluation of the antiinflammatory activity of dammarane-type triterpenoid saponins from PNLS were conducted. Methods: Silica gel and reversed-phase C8 column chromatography were used. Furthermore, preparative HPLC was used as a final purification technique to obtain minor saponins with high purities. MS, NMR experiments, and chemical methods were used in the structural identifications. The antiinflammatory activities of the isolated saponins were assessed by measuring the nitric oxide production in RAW 264.7 cells stimulated by lipopolysaccharides. Real-time reverse transcription polymerase chain reaction was used to measure the gene expressions of inflammation-related gene. Results: Eight new minor dammarane-type triterpene oligoglycosides, namely notoginsenosides LK1-LK8 (1-8) were obtained from PNLS, along with seven known ones. Among the isolated saponins, gypenoside IX significantly suppressed the nitric oxide production and inflammatory cytokines including tumor necrosis $factor-{\alpha}$, interleukin 10, interferon-inducible protein 10 and $interleukin-1{\beta}$. Conclusion: The eight saponins may enrich and expand the chemical library of saponins in Panax genus. Moreover, it is reported for the first time that gypenoside IX showed moderate antiinflammatory activity.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Journal of Korean Society of Rural Planning
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• v.10 no.4 s.25
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• pp.29-37
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• 2004

The purpose of this study is to propose the principle of rural village planning process based on rural resources, differently space planning process(regional planning, village planning, urban planning etc). The importance of this planning process is resources planning, facility planning, program planning. So we planed rural villages - two rural traditional theme villages. The major findings of this planning were as follows; First, we have to consider economic value of rural resources. Second, resources were used differently, according to village conditions, though same it. It is important to apply value-added it. Third, in future we have to additional studies; environment planning factor, community participation, resources evaluation in this planning.

• 대한공업교육학회지
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• v.45 no.2
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• pp.86-107
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• 2020

The purpose of this study is to increase the effectiveness and efficiency of invention education by presenting basic evaluation criteria that can be used when designing and preparing invention education programs in various educational institutions that operate invention education. The results of this study are as follows. First, the stage of the Invention Education Program was named '4P stage' as 4 stages of 'Planning, Preparation, Process, and Product'. Second, the areas of evaluation of the planning stage of the invention education program are 'goal setting, demand analysis' and curriculum design. The preparatory stage evaluation area is 'Developing an Invention Education Program, Securing Human Resources, Securing Physical Resources'. The evaluation area of the course level is 'program operation, program management, learner management'. The evaluation area of the calculation stage is 'education performance, achievement results, and education evaluation'. Invention education program evaluation criteria will play a role to enhance and manage the quality of invention education program. In addition, it is judged that this will be the basic data for developing evaluation criteria for the invention education program through the reconciliation process through reflux and the validation process of related experts at various invention education institutions.