• KSBB Journal
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• v.24 no.5
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• pp.420-424
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• 2009

The present study was aimed for the fetor in the livestock facilities. Simple detection systems for ammonia and hydrogen sulfide were examined to see the mechanism making the discoloration length of malodorous substance concentration. Detector tube for ammonia showed a good linearity of 99.6% while hydrogen sulfide detector tube gave 99.7% linearity with reproductivity of 95%.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.187-196
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• 1997

This study was carried out with 343(161 male, 182 female) elementary school children to investigate the relationship between 5th and 6th grade males and females of living in Chuncheon city. The degrees of going without a meal and overeating showed high in breakfast and dinner respectively. Also most children responded that they eat more than usual when they are under stress. After having dinner, 52.8$\%$ of the children ate snacks. 64.7$\%$ of the children have unbalanced diets with the main reason being they don't like the peculiar smell that some foods have. Most children sleep 8 hours and go to school on foot, and 74.3$\%$ of the children enjoy indoor activities in their spare time. The regularity of exercise shows a low level of 39.1$\%$. In weight control, 51.0$\%$ of the children take no interest in it. Thirty percent of the children get their nutrition knowledge from school and the order of average mark of their nutrition knowledge is poor(40.5$\%$), fair(36.4$\%$), and excellent(23.0$\%$). Most children like sweet taste. It is prevalent that the children think instant food is not good for their health, and their preference for instant food is on a fair level. The most popular instant food is in the order of ddogbbokki, ice-cream, kimbap, fried chicken and pork cutlet.

• Journal of Power System Engineering
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• v.3 no.3
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• pp.44-53
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• 1999

This study is concerned with the emission characteristics of kerosene fan heater, which is burned with kerosene and water droplets simultaneously in the burner, in order to prohibit the emissions of harmful exhaust gas and reduce smell caused by incomplete combustion, and the addition of water droplets to the conventional kerosene fan heater was performed by ultrasonic atomizer. For the investigation of this study, the measurement of exhaust gas components and exhaust gas temperature was carried out by using an automatic combustion gas analyser and $NO_x$ analyser, and the measurement of consumption weight of oil and water was obtained by using electric digital balance. Consequently, according as the water percent weight ratio of about $21{\sim}23%$ was supplied for this study, it was found that the combustion-generated $NO_x$ and CO emissions were reduced very largely, but the emissions of $O_2\;and\;CO_2$ and the temperature of exhaust gas were not changed.

• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.115-120
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• 2002

This study was performed on a questionnaire survey of 500 people about their awareness for indoor air pollution, and measured efficiency of air cleaner which can remove the CO and air-borne particulate of ETS(Environmental Tobacco Smoke) in air clean chamber. The room-size cleaner for measuring indoor air contaminants has been applied to evaluation of two different air cleaner such as the mechanic air cleaner with hepafilter(HPA) and the electrostatic air cleaner with metal plate. The measuring experiment was carried out in a chamber by sampling the air. The results obtained were as follows; As respondents are having their 90% of daytime indoors a day, and 38% of them can feel indoor air pollutions degrees directly by their sense of smell, For the installation of indoor pollution control equipment, 34% of all respondents installed air cleaner because of the problem of economical charge and almost respondents was not satisfied the trust of ability purified indoor air pollutants. In the experimental results, it was found that more than 95% of CD and air-borne particulate of ETS were removed within 20 minutes. The reaction kinetics of removal pollutants was verified as the pseudo-first order, Finally, it appeared that the room-sire air cleaner can be applied to new technology for removing indoor air contaminants.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• Journal of The Korean Society of Agricultural Engineers
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• v.58 no.2
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• pp.53-63
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• 2016

Monitoring of cyanobacteria bloom in reservoir systems is important for water managers responsible of water supply system. Cyanobacteria affect the taste and smell of water and pose considerable filtration problems at water use places. Harmful cyanobacteria bloom in reservoir have significant economic impacts. We develop a new method for estimating the cyanobacteria bloom using Landsat TM and ETM+ data. Developed model was calibrated and cross-validated with existing in situ measurements from Daecheong Reservoir's Water Quality Monitoring Program and Algae Alarm System. Measurements data of three stations taken from 2004 to 2012 were matched with radiometrically converted reflectance data from the Landsat TM and ETM+ sensor. Stepwise multiple linear regression was used to select wavelengths in the Landsat TM and ETM+ bands 1, 2 and 4 that were most significant for predicting cyanobacteria cell number and bio-volume. Based on statistical analysis, the linear models were that included visible band ratios slightly outperformed single band models. The final monitoring models captured the extents of cyanobacteria blooms throughout the 2004-2012 study period. The results serve as an added broad area monitoring tool for water resource managers and present new insight into the initiation and propagation of cyanobacteria blooms in Daecheong reservoir.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.17 no.3
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• pp.65-74
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• 2014

The aim of this study was to evaluate the monitoring efficiency of camera trapping in wild animals and to determine ways to increase its utilization. Nineteen sensor cameras were installed in Sobaeksan National Park from October 2012 to September 2013. During the study period, a total of 1045 terrestrial mammal photos were secured and 15 species habitats were identified. Shooting frequency was higher for medium and large mammals, especially full images of carnivores accounted for approximately 83%. A comparison of track surveys revealed that camera trapping was highly efficient and helped in capturing real image of species. The supply of lure and bait stimulates the sense of smell in carnivores, which further enhances the capturing of images by camera trapping. The results of this study provide data on the ecological characteristics of mammals, which can aid in determining habitat use by these animals, and thereby facilitate prevention of crop damage by wildlife.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Food Quality and Culture
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• v.3 no.1
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.