• Corrosion Science and Technology
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• v.22 no.2
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• pp.131-136
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• 2023

The aim of this study was to investigate effects of microstructure control on hydrogen diffusivity, trap activation energy, and cracking behaviors of high-strength steel using a range of experimental techniques. Results of this study showed that susceptibility to hydrogen induced cracking (HIC) was significantly associated with hydrogen diffusivity and trap activation energy, which were primarily influenced by the microstructure. On the other hand, microstructural modifications had no significant impact on electrochemical polarization behavior on the surface at an early corrosion stage. To ensure high resistance to HIC of the steel, it is recommended to increase the cooling rate during normalizing to avoid formation of banded pearlite in the microstructure. However, it is also essential to establish optimal heat treatment conditions to ensure that proportions of bainite, retained austenite (RA), and martensite-austenite (MA) constituents are not too high. Additionally, post-heat treatment at below A₁ temperature is desired to decompose locally distributed RA and MA constituents.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.74-83
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• 2016

In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at $30^{\circ}C$ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to $8.71{\times}10^8CFU/ml$ and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.2
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• pp.79-86
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• 2016

The purpose of this study is to efficiently improve biological sequencing batch reactor (SBR) system of high-concentrated nitrate nitrogen in reverse osmosis (RO) concentrates by total dissolved solids (TDS) regulation. Since a laboratory-scale SBR system had been operated, we had analyzed specific denitrification rate (SDNR) and specific oxygen uptake rate (SOUR) for microbial activity in according to various injection concentration of TDS. As a result, higher injection concentration of TDS decreased SDNR, and delayed denitrification within denitrification process. Moreover, the higher injection concentration of TDS was, the lower microbial activity was during operation of laboratory-scale SBR system. Therefore, the regulation of TDS injection concentration is necessary to improve efficiency of nitrate nitrogen in the biological SBR system, and treatment of calcium ion ($Ca^{2+}$) is also specifically focused to remove nitrate nitrogen. Moreover, analytical data of SDNR and SOUR can be the effective kinetic design parameters to application of biological treatment of RO concentrate by aerobic granular sludge (AGS).

• Journal of Korean Society of Environmental Engineers
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• v.27 no.11
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• pp.1186-1192
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• 2005

The relationship between bacteria and anaerobic archaea, sludge yield coefficient and nitrogen removal rate were investigated in intermittent aeration systems(I/A) with added archaea, I/A and conventional activated sludge system. As the archaea solution was added to the I/A reactor, organic removal rate as well as nitrogen removal rate increased. Also, sludge production rate in I/A system added the archaea was maintained lower than other systems because sludge yield coefficient was decreased due to the role of anaerobic archaea such as anaerobic degradation of organics. The experimental data supported the possibility of symbiotic activated sludge system with anaerobic archaea under intermittent aeration, leading to the enhanced nitrogen removal. Crucial results to be presented are: 1) specific oxygen utilization rate(SOUR) of the I/A-arch system was $2.9\;mg-O_2/(g-VSS{\cdot}min)$. SOUR and nitrification rate of the sludge from the I/A-arch system was higher than those from the I/A and A/S reactors. 2) Removal efficiencies of $TCOD_{Cr}$ in the I/A-arch, I/A and A/S reactors were 93, 90 and 87%, respectively. 3) Nitrification occurred successfully in each reactor, while denitrification rate was much higher in the I/A-arch reactor. Efficiencies of TN removal in the I/A-arch, I/A and A/S reactors were 75, 63 and 33%, respectively.

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.314-320
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• 2014

Regarding the design of the gas sweetening absorber, the gas distribution analysis for the increase of the sour gas removal and reduction of the tower height is very important research topics. Recently, regarding the $CO_2$ capture technology which is a promising option for the reduction of the greenhouse gas (GHG), the need for the gas distribution improvement is increased as the gas treating capacity increases. In this paper, we have investigated the sour gas distribution in the absorber using CFD (Computational Fluid Dynamics) based on 10 MW post-combustion $CO_2$ capture plant installed in Boryeong power station, Korea Midland Power company. For this purpose, we suggested the three possible technology options (splash plate, spiral gas line and U-tube) for the gas distribution enhancement and compared the effect of the each cases. The result showed that the U-tube installed in the absorber increase the gas distribution about 30% compared to the base case, while the delta P increasement was about 10%. From these results, it was found that the U-tube installation is an effective technology option for the gas distribution enhancement in the gas sweetening absorber.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1041-1049
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• 2015

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Korean Journal Plant Pathology
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• v.14 no.4
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• pp.303-307
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• 1998

Citrus scab caused warty and scabby lesions on the surface of leaves, twigs and fruits of Satsuma mandarin. Warty lesions were mainly developed before July but scabby ones were developed during summer season in Cheju island, Korea. The casual organism of scab was morphologically identified as Sphaceloma fawcettii and was thought to be Tryon's pathotype of Elsinoe fawcettii, because it was pathogenic on rough lemon and Cleopatra mandarin but non-pathogenic on sour orange, grapefruit and sweet orange among the 5 differential hosts of E. fawcettii.