• Journal of Wellbeing Management and Applied Psychology
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• v.6 no.1
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• pp.1-7
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• 2023

Purpose: Fine dust is classified as a group 1 carcinogen and poses a significant environmental problem that urgently requires improvement to protect the environmental rights of citizens. Given the difficulty of implementing measures to reduce overseas sources of fine dust, it is essential to first devise specific measures to address domestic emission sources. As such, this study aims to analyze the correlation between earthwork volume control and fine dust concentration as preliminary management measures to reduce the impact of scattering dust at construction sites. Based on real-time air quality information, field management measures will be presented to mitigate the effects of dust emissions. Research design, data and methodology: As examples, we selected construction sites that had recently undergone small-scale environmental impact assessment consultations. The standard earthwork volume was classified into grades using 20% intervals, and we applied AERMOD to predict the weighted concentration of fine dust based on the earthwork volume class and analyzed its correlation. Results: The results of this study demonstrate a strong correlation between earthwork volume and fine dust concentration. By utilizing the correlation analysis between earthwork volume and fine dust concentration on-site, this finding can be utilized as an effective fine dust management plan. Conclusions: This involves determining the daily earthwork intensity based on real-time air quality information and implementing measures to reduce scattering dust.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1430-1437
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• 2009

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

• Bulletin of the Korean Chemical Society
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• v.33 no.5
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• pp.1523-1526
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• 2012

In this work, we prepared activated multi-walled carbon nanotubes/polyacrylonitrile (A-MWCNTs/C) composites by film casting and activation method. Electrochemical properties of the composites were investigated in terms of serving as MWCNTs-based electrode materials for electric double layer capacitors (EDLCs). As a result, the A-MWCNTs/C composites had much higher BET specific surface area, and pore volume, and lower volume ratio of micropores than those of pristine MWCNTs/PAN ones. Furthermore, some functional groups were added on the surface of the A-MWCNTs/C composites. The specific capacitance of the A-MWCNTs/C composites was more than 4.5 times that of the pristine ones at 0.1 V discharging voltage owing to the changes of the structure and surface characteristics of the MWCNTs by activation process.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.

• Journal of Environmental Science International
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• v.17 no.5
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• pp.493-500
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• 2008

This paper describes the adsorption/desorpton efficiency of a modified activated carbon by irradiated microwave to treat toluene. By employing microwave energy, the regeneration time was considerably shortened compared with conventional thermal heating regeneration. New adsorbent called ACB (Activated Carbon-Bentonite) was prepared from powder activated carbon with mixing bentonite as a binder. Specific surface area, average pore size and total pore volume of ACB were calculated from the nitrogen adsorption/desorption isotherm. The surface of ACB was characterized with scanning electron microscope(SEM). The results showed that the specific surface area, total pore volume, average pore size of ABC was not influenced by regenerating cycle with microwave irradiation. Toluene was adsorbed onto ACB which desorbed by MW irradiation. Absorption capacity of ACB was 0.117 $g_{toluene}/g_{ACB}$. Desorption efficiency of toluene increased as higher microwave output was applied.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2001.10a
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• pp.257-260
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• 2001

The primary objective of Supply Chain Management (SCM) is to optimize the cash, material and information flow considering all components of Supply Chain (SC) . The plan, established for achieving such objective, is called Supply Chain Planning (SCP) . This SCP gives each SC component specific volume or operation task, should be done in specific due date, for optimizing SC. In detail, the degree of accomplishment for SCP, depends on the SCP achievement of each SC components, is very close to successful SCM. However, this achievement is affected by uncertainties about time and volume. In general, reliability concepts means the probability that a product or system will perform its specified function under prescribed conditions without failure for a specified period of time. Therefore, the concept of Supply Chain Reliability (SCR) and an analytic methodology to calculate the degree of achievement SCP using reliability concept are proposed in this paper. SCR means that the degree of achievement for SCP considering all SC components in due date. SCR can be used to measure the performance of whole supply chain and indicate the direction of SCP.

• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.73-76
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• 2007

In this study, methane gas adsorption ability of activated carbon (AC) with surface functional group effect, adsorbed methane amount was evaluated after nitric acid and ureatreatment of AC surface. Specific surface area and pore distribution of AC were studied though nitrogen adsorption isotherm at 77 K. Micro pore volume was calculated through H-K method. Adsorbed methane amount was evaluated through volume method at room temperature by using auto adsorption apparatus. Adsorbed methane amount of AC was found to increase with to specific surface area increase.Correlation proposed between the methane adsorption amount and surface nature indicates that the surface nature plays an important role on the adsorption amount at a given temperature.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.7
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• pp.82-88
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• 2013

IEC standards do not require to limit the earthing resistance of the concrete-embedded foundation earthing electrode which is installed to a specific value. However, in Korea the value of $5{\Omega}$ and below applies to the earthing resistance for a domestic customer whose receiving voltage is 22.9kV. This paper calculates the minimum area and volume of the concrete-embedded foundation earthing electrode in order to obtain a specific value of the earthing resistance when the electrode of the building's lightning protection system and that of its power system are interconnected. It also suggested the most appropriate method of installing the foundation earthing electrode, taking the electric characteristics of concrete into account.

• Microbiology and Biotechnology Letters
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• v.25 no.4
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• pp.354-358
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• 1997

Some sulfur coompounds dissimilation characteristcs of Thermococcus sp. DT1331 were studied. DT1331 had ether-like lipid compounds in addition to esters in the cell membrane. The specific growth rates of DT1331 decreased with increasing head spaces of the cultures. However, when the ratio of head space volume to medium volume was 5.60, the strain showed no growth. DT1331 showed vigo- rous growth with 1% or more elemental sulfur addition. Cystine could substitute elemental sulfur and DT1331 showed moderate growth with 0.1% or more cystine concentration. The specific growth rate and maximum cell concentration of Thermococcus sp. DT1331 in the presence of elemental sulfur were 0.80 hr$^{-1}$ and 2.0 x 10$^{8}$ cells/ml, respectively, while they were 0.67 hr$^{-1}$ and 1.1 x 10$^{8}$ cells/ml, respectively in the presence of cystine.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.