• Plant Journal
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• v.10 no.1
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• pp.47-53
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• 2014

The national capacity of electricity of Korea was 81,737 MW and the peak demand was renewed by the record of 71,230 MW in 2012 which has been increasing since the first lighting ceremony had taken place in the Royal Palace(Kyung-Bok Goong) in 1887. Aa the counteract on the rapid increasing of the demand, Korean government is constructing and operating the high capacity nuclear and thermal power plants, however, the operating reserve on weekdays is small while those of weekends are more than 40% of capacity, so they are providing the pumped-storage power plants with the surplus electricity during weekends and operating the power plants which cost higher production price and located in the capital area with WSS (Weekly Start and Stop) mode including the Seoul Thermal Power Plant. Since the Seoul Thermal Power Plant is spending huge amount of expenses for more than 30 times of the WSS annually due to the high production cost even though it is in Seoul, the core of the demand, I chose the power plant unit #5 which was on the grid in 1969 for the case to confirm reducing 23% of the warm start-up time by applying the "Start-up time management program", and that reducing 35% of the water temperature increasing time by accelerate the increasing rate of the inlet temperature of the water circulating pump.

• Polymer(Korea)
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• v.31 no.3
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• pp.263-268
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• 2007

Most of current works on the PEO-salt electrolytes has been focused on the enhancement of ionic conductivity with an addition of nano-ceramic fillers, but the significant drop of the conductivity with storage time is still in question and has been frequently overlooked. The conductivity drop with aging time has been assumed to come from the incorporation of ceramic particles. However, according to authors, the reported high-temperature values of the conductivity of pure $PEO_8LiCIO_4$ electrolytes are nearly in agreements, but the low temperature values are in great discrepancy reaching up to 10000 times. It indicates that the conductivity at ambient temperature is greatly dependent on the thermal history and sample preparations. In this paper, we showed that the ionic conductivities of both $PEO_8LiCIO_4$ and $PEO_8LiClO_4/Al_2O_3$ polymer electrolytes are strongly dependent on the thermal pretreatment and aging time. The conductivity drop with aging time of both ceramic-free and ceramic composite electrolytes has been measured to be nearly parallel. We showed that the conductivity relaxation with aging time is inherent irrespective of the incorporation of nano-ceramic fillers, since the PEO electrolytes at ambient temperature are in two-phase nature being in non-equilibrium state, never reaching completion.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.232-237
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• 2004

This study was carried out to evaluate the microbiological quality of beef carcasses at different slaughtering process in large (>100 cattle/day) and small (<30 cattle/day) scale slaughtering houses. Swabbing method was used to analyze the incidence of microorganisms on brisket surface of beef carcasses in each process of after dehiding, after evisceration, before and final wash, and in cold room. In winter time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$0/∼10$^2$ CFU/$\textrm{cm}^2$) than those of small scale slaughterhouse (10$\^$0/-10$^3$ CFU/$\textrm{cm}^2$) during the slaughtering process of after dehiding, evisceration and before final wash. But samples from carcasses after final wash and in cold room storage showed no difference in aerobic cell counts between large and small scale slaughterhouse. In spring time, samples showed higher incidence of microorganisms by the log scale 1 than those of winter time in both of small and large scale slaughterhouse. After final wash, different sampling place in carcass such as rump, flank, brisket showed the different washing effect in both of small and large scale slaughterhouse. After final wash, samples from rump showed lower aerobic cell counts, but samples from flank and brisket showed higher aerobic cell counts than samples from each site before final wash.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Journal of the Korean Association of Geographic Information Studies
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• v.7 no.4
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• pp.143-154
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• 2004

The researchers, who seek geological and environmental information, depend on the remote sensing and aerial photographic datum from various commercial satellites and aircraft. However, the adverse weather conditions and the expensive equipment can restrict that the researcher can collect their data anywhere and any time. To allow for better flexibility, we have developed a compact, a multi-spectral automatic Aerial photographic system(PKNU 2). This system's Multi-spectral camera can catch the visible(RGB) and infrared(NIR) bands($3032{\times}2008$ pixels) image. Visible and infrared bands images were obtained from each camera respectively and produced Color-infrared composite images to be analyzed in the purpose of the environment monitor but that was not very good data. Moreover, it has a demerit that the stereoscopic overlap area is not satisfied with 60% due to the 12s storage time of each data, while it was possible that PKNU 2 system photographed photos of great capacity. Therefore, we have been developing the advanced PKNU 2(PKNU 3) that consists of color-infrared spectral camera can photograph the visible and near infrared bands data using one sensor at once, thermal infrared camera, two of 40 G computers to store images, and MPEG board to compress and transfer data to the computer at the real time and can attach and detach itself to a helicopter. Verification and calibration of each sensor(REDLAKE MS 4000, Raytheon IRPro) were conducted before we took the aerial photographs for obtaining more valuable data. Corrections for the spectral characteristics and radial lens distortions of sensor were carried out.

• Food Science and Preservation
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• v.18 no.4
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• pp.475-480
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• 2011

This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

• Food Science and Preservation
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• v.20 no.1
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• pp.37-44
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• 2013

To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of $MgCl_2$. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by $MgCl_2$. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.

• Journal of architectural history
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• v.3 no.1
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• pp.101-122
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• 1994

This paper is one of the sequels from 'A Survey of Villages and Dwellings of Korean Immigrants in the North-Eastern Part of China'. It is the result of the extensive survey of Ch'ang-ts'ai-tsun village and covers several architectural characteristics of the dwellings. This paper alma to identify the 'double file' dwelling type, which is believed as one of the main stream of Korean folk dwelling. In this type, 'Chung-ju-kan' forms the central open space, where main household functions are carried out. This type originates from climatic reasons and functional reasons as well. This paper also aims to clarify how the dwelling forms are changed according to the life styles of various periods. The Korean immigrants in this village have experienced rapid changes in modern times like other Chinese. Through various political movements, the original dwelling type of this village has changed to adapt various needs and functions, which shows the simple truth : dwelling form changes according to the changes of life style and social structure. In this paper the directions of chimney through various periods are analyzed to verify the differences of the house layout methods and concepts of the time. The village had grown through 3 main periods before liberation period(1946), communization period(1946 - 1966) and contemporary period (1967 - ). It is concluded as follows: 1. The village was originated in late 19th century along the east-west street, which was a major routes of Korean Immigrants to China. In this area there was no regularity in its site plan. The direction of chimney, which was usually westward, was not determined according to the location of gate. This type was kept until liberization of this area, 1946. The plans of dwellings followed Ham-kyong-do 'double file' dwelling type, '6-kan dwelling' or '8-kan dwelling'. 2. The 'New Village' area, which was formed in the communization period, has a strict regularity in its site plan. The direction of chimney was determined as opposite direction of the gate. This method was maintained until 1976, when Mao died and new 'open' policy was held by Chinese government. In this area the 'dwelling house' plan type was not changed, but its layout and size were restricted. The general form of the dwelling in this village was shaped in this period. 3. The contemporary dwellings were built in random site location. The dwelling type was changed because of the reduction of family size and the permissin of private ownership. The number of rooms was reduced but the storage rooms and domestic animal hutches were added. But the 'Chung-ju-kan', the major chacteristics of north-eastern Korea dwelling is still kept. It becomes one large 'Chtin-ju-kan' room like 'open plan' type.

• Food Science and Preservation
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• v.16 no.5
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• pp.699-704
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• 2009

Commercially produced 'baby leaves' of Brassica campestris var. narinosa (Chinese cabbage) were used in the present study. Baby leaf vegetables were sown on 128 cell plug trays and harvested 30 days after sowing. For mechanical stress experiments, seedlings were thinned to three per cell, selected for uniformity, and watered at the base. Trays were treated with mechanical stress by stroking back and forth 50 times, using a sheet of A4 paper folded to double thickness. Plants were treated between 12:00 and 14:00 daily for 15-20 days. Harvested baby leaf vegetables were packed in MAP salad bags made of P-plus film, $50{\mu}m$ polypropylene (PP) film, and polyethylene terephthalate (PET) boxes. Fresh weight was well-maintained under P-plus and PP film on storage at $8^{\circ}C$. However, loss of fresh weight occurred quickly in PET boxes, and vegetable quality deteriorated rapidly. Stressed leaves were smaller but thicker, with an increased dry weight ratio. We thus suggest that P-plus or PP film is most appropriate packing for marketing of baby leaf vegetables, which should be stored at $8^{\circ}C$. Our data on baby leaf vegetables also make a significant new contribution in that we demonstrate a positive effect of stress touching on baby leaf processability.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.827-832
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• 2005

Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.