• Journal of the Korean Wood Science and Technology
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• v.43 no.1
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• pp.135-143
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• 2015

This study evaluated fuel properties of composite materials which were prepared by mixing a waste activated carbon from the used purifier filter with torrefied wood powder. Wood species of the raw material of torrefied wood powder are oak wood (Quercus serrata Thunb. ex Murray) and pine wood (Pinus densiflora Siebold & Zucc). And the treatment conditions used for this study were 300 s, 450 s, and 600 s at $200^{\circ}C$ for the wood roaster. Also, the mixing ratios are 5 : 95, 10 : 90, 15 : 85, 20 : 80, 40 : 60, 60 : 40 and 80 : 20 (waste activated carbon : torrefied wood powder). The fuel properties such as highly heating value (HHV), elementary analysis and ash content were evaluated. The results obtained are followings; 1. Despite the same treatment condition of wood roasting, pine wood has higher carbon contents than oak wood. Therefore, pine wood indicated the optimum carbonization at low temperature and short treatment times. 2. The gross calorific value and ash content increased as the mixing ratio of waste activated carbon increased. 3. Mixtures of the waste activated carbon and torrefied wood powder showed greater gross calorific value than those of the mixtures of waste activated carbon and the untreated wood powder. Also, the pine wood resulted in higher heating value that thaose of the oak wood. 4. When composite fuels that were composed waste activate carbon and wood powder are used, higher temperature conditions are required because the combustion is incomplete at $800^{\circ}C$ and 4 hours. 5. The increasing rate of the gross calorific value of mixtures of waste activated carbon and untreated wood powder is higher than does the mixtures of waste activated carbon and torrefied wood powder. Also, this phenomenon is more obvious for pine woods. Therefore, an optimal mixing ratio of waste activated carbon was determined to be between 5% and 10% (wt%). Also, this condition satisfied the requirement of the No.1 grade of wood pellet.

• Journal of the Korean Vacuum Society
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• v.18 no.1
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• pp.66-72
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• 2009

The detection methods are required to monitor and diagnose the abnormality on the insulation condition inside a gas-insulated switchgear (GIS). Due to a good sensitivity to the products decomposed by partial discharges (PDs) in $SF_6$ gas, the development of a SWNT gas sensor is actively in progress. However, a few numerical studies on the diffusion mechanism of the $SF_6$ decomposition products by PD have been reported. In this study, we modeled $SF_6$ decomposition process in a chamber by calculating temperature, pressure and concentration of the decomposition products by using a commercial CFD program in conjunction with experimental data. It was assumed that the mass production rate and the generation temperature of the decomposition products were $5.04{\times}10^{-10}$ [g/s] and over 773 K respectively. To calculate the concentration equation, the Schmidt number was specified to get the diffusion coefficient functioned by viscosity and density of $SF_6$ gas instead rather than setting it directly. The results showed that the drive potential is governed mainly by the gradient of the decomposition concentration. A lower concentration of the decomposition products was observed as the sensors were placed more away from the discharge region. Also, the concentration increased by increasing the discharge time. By installing multiple sensors the location of PD is expected to be identified by monitoring the response time of the sensors, and the information should be very useful for the diagnosis and maintenance of GIS.

• Journal of the Korean Institute of Landscape Architecture
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• v.49 no.5
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• pp.71-78
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• 2021

Green areas and the area of available horizontal surfaces are gradually decreasing due to the overcrowding of buildings. It is adversely affecting the urban climate and ecosystem. However, the recognition of the importance of green areas is gradually increasing. As a result, the importance of wall greening using vertical surfaces is growing. However, despite the fact that domestic wall greening guidelines and institutions related to orientations restrict planting. there was no study to determine whether there were actual differences in plant growth due to orientations. Therefore, this study compared and analyzed the plant growth characteristics by orientations to apply actual wall greening to cities. The experiment was conducted from May to September 2020. First of all, three octave walls were constructed to measure the temperature, the illumination, and the length of the plants once a week. The plants included Parthenocissus tricuspidata, Hedera rhombea, and Euonymus radicans cv. Aueonmarinata Rehd plants. As a result of the study, Parthenocissus tricuspidata was prolific in the north, and Hedera rhombea, and Euonymus radicans cv. Aueonmarinata Rehd plants were prolific in the south. All three types of plants were prolific in June-July, and the Parthenocissus tricuspidata was prolific in grass-growing, and in August, all the walls were 100% covered. Hedera rhombea had the lowest rate of herbaceous growth, and the vertical coverate was also lower at an average of 45%, but among the three plants, the sheath of the horizontal surface coverate was the highest. Euonymus radicans cv. Aueonmarinata Rehd was low in the speed of herbaceous growth, and finally, the walls were 100% covered except for the north and northwest directions. It was found that not all plants used for wall greening show the same growth, and the difference in growth varies more depending on plants than the effect of orientations. Therefore, it is better to identify the characteristics of plant growth and plant suitable plants for each directions.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• The Korean Journal of Mycology
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• v.36 no.2
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• pp.153-162
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• 2008

Pinewood nematode (PWN) trapping by nematophagous fungi, Arthrobotrys conoides, A. dactyloides and A. oligospora and the fungal growth were characterized. The three Arthrobotrys species each was inoculated into the PWN cultured on Botrytis cinera fungal colony on potato dextrose agar (PDA). The effects of temperature, pH, PWN inoculation density and nutrients on the growth of the three Arthrobotrys spp were measured. A. conoides grew fast, 13.9 mm/day while A. dactyloides grew slow, 3 mm/day. PDA medium was the best for the fungal growth at $25^{\circ}C$ and pH 4.5. The Arthrobotrys spp growth was stimulated by 500 nematodes inoculation but not by 1000 inoculation. A. dactyloides did not grow below pH 4.5 and at high PWN density. A. conoides and A oligospora formed trapping organs with thick constricting hyphal network only when PWN present, while A. dactyloides formed the organ with circular hyphae constitutively. A. conoides formed trapping organs faster than A. oligospora did. The nematode trapping hyphae of the fungi penetrated into PNW inside to form many tiny infection bulbs and to digest the nematode. However, A. dactyloides formed a few trapping organs but no trapping was observed. Infection rate of PWN was 95% by A. conoides, 80% by A. oligospora and 92% by the combination inoculation of A. conoides and A. oligospora. In contrast A. dactyloides increased PWN density without infecton. There was no interaction effect in any combination inoculation of the three Arthrobotrys spp. A. conoides enhanced PWN infection rate by rapid hyphal growth and early trapping, while A. oligospora did it by increasing hyphal density. In conclusion A. conoides is the most effective in both hyphal growth and infection, and thus these characteristics can be utilized as a biological control of PWN.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.363-370
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• 2018

The succulent plants of Echeveria genus are in increasing demand worldwide, but it is difficult to supply good quality young plants throughout the year because propagation efficiencies are depend on cultivar and environmental factors. This study was carried out to investigate the propagation efficiencies of leaf cutting in Echeveria cultivars at different LED light qualities in a closed-type plant factory system. Leaf cuttings cut from stock plants of six difficult-to-propagated cultivars 'Afterglow (AG)', 'Berkeley Light (BL)', 'Mason (MS)', 'Subsessilis Light (SL)', 'Cream Tea (CT)', and 'Ben Badis (BB)' were put into cutting media in the plant factory system maintained at a temperature of $24{\pm}2^{\circ}C$ and relative humidity of $60{\pm}10%$, and watered with over-head irrigation twice a week. Cuttings were irradiated with sole or mixed red (R, 660 nm), blue (B, 450 nm), green (G, 530 nm), and far-red (FR, 730 nm) LEDs as follows: R10, R8+B2, R5+B5, R7+B2+FR1, and R7+B2+G1. PPFD just above the cuttings was $200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and photoperiod was 16/8 (light/dark) hours. As a result, propagation efficiencies were dependent on cultivar. Rooting and shooting were relatively easy in 'SL' but shoot formation in 'AG' was very difficult. Light qualities from LEDs also affected plant regeneration. Light conditions with a higher ratio of B, R5+B5, R7+B2+FR1, and R7+B2+G1, promoted shoot formation and growth but inhibited rooting and root growth. R10 and R8+B2 with a higher ratio of R promoted rooting and root growth and inhibited shoot formation and growth of cuttings. In addition, the treatment with FR increased leaf size and biomass of the all plants. Therefore, further studies are needed to investigate the optimum compositions of LED light quality for the improvement of leaf cutting efficiency in difficultto-propagated Echeveria cultivars.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.397-403
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• 2012

This study compared the Aphelinus varipes and Aphelinus asychis in terms of how they parasitized the cotton aphid, Aphis gossypii and green peach aphid, Myzus persicae. Host-feeding, parasitism, emergence, the proportion of females and development time were all studied at 15, 20, 25 and $30^{\circ}C$ in controlled climate cabinets. When A. gossypii were provided for the two aphid parasitoids, the number of aphids killed by host-feeding for A. varipes (5.4 and 9.7 aphids) at $15^{\circ}C$ and $25^{\circ}C$ was higher than those for A. asychis (2.0 and 2.9 aphids). At $15^{\circ}C$ and $30^{\circ}C$, the parasitized A. gossypii were higher in A. varipes (11.1 and 21 aphids) than in A. asychis (7 and 12.3 aphids). The emergence rate was also significantly different between A. varipes (83.3%) and A. asychis (69.4%). The proportion of females was higher for A. asychis (75.2 and 73.9%) than for A. varipes (19.5 and 48.6%) at $15^{\circ}C$ and $30^{\circ}C$, respectively. No significant differences were found in development time between the two parasitoids. When M. persicae were provided for the two parasitoid species, the host-feeding number and the emergence rate of two parasitoids were not different at all four temperatures. The M. persicae were more highly parasitized by A. varipes (12.1 and 17.1 aphids) than by A. asychis (6.1, 10 aphids) at 20 and $25^{\circ}C$. The proportion of females for A. varipes (65.3 and 90.0%) was higher than that for A. asychis (34.4 and 78.8%) at $15^{\circ}C$ and $25^{\circ}C$. The development time from oviposition to the adult emergence of A. varipes (19.9 d) was significantly longer than that of A. asychis (16.5 d) at $20^{\circ}C$. Development times decreased with increasing temperature for both in two parasitoid species.

• Korean Journal of Plant Resources
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• v.32 no.4
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• pp.312-317
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• 2019

This study was conducted with the purpose of examining the suitability of Euphorbia jolkinii Boiss. as cut flower, so that it may be introduced as a new ornamental crop. For this purpose, effect of various holding solutions on vase solution uptake rate, vase life, and relative fresh weight of cut flowering branches of E. jolkinii was examined. After harvest, cut branches were treated with 10, 50, and $100mg{\cdot}L^{-1}$ of 8-hydroxyquinoline sulfate (8-HQS), 0.1 and 0.2 mM of silver thiosulfate (STS), Chrysal, and Floralife. The cut branches of E. jolkinii were placed under the environmental conditions maintained at air temperature of $22.6^{\circ}C$, relative humidity of 45%, and 9/15h photoperiod that was controlled using fluorescent lamps (light intensity of $9.89{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$). A holding solution containing $10mg{\cdot}L^{-1}$ 8-HQS was found to be significantly effective for vase solution uptake rate compared to control, $50mg{\cdot}L^{-1}$ 8-HQS, and $100mg{\cdot}L^{-1}$ 8-HQS treatments. However, no significant difference was found in vase life between the branches treated with $10mg{\cdot}L^{-1}$ 8-HQS holding solution and branches of the control group. Increasing holding solution concentrations of STS was found to have negative effect on the vase life of cut E. jolkinii branches. Relative fresh weight of cut E. jolkinii branches were significantly decreased by two commercial holding solutions, Chrysal and Floralife. It is expected that these results would aid further studies on utilization of E. jolkinii as cut flower crop.

• Journal of the Korean Institute of Gas
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• v.24 no.6
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• pp.1-10
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• 2020

Reactivity controlled compression ignition (RCCI) combustion is one of dual-fuel combustion systems which can be constructed by early diesel injection during the compression stroke to improve premixing between diesel and air. As a result, RCCI combustion promises low nitrogen oxides (NOx) and smoke emissions comparing to those of general dual-fuel combustion. For this combustion system, to meet the intensified emission regulations without emission after-treatment systems, exhaust gas recirculation (EGR) is necessary to reduce combustion temperature with lean premixed mixture condition. However, since EGR is supplied from the front of turbocharger system, intake pressure and the amount of fresh air supplementation are decreased as increasing EGR rate. For this reason, the effect of various EGR rates on the brake power and thermal efficiency of natural gas/diesel RCCI combustion under two different operating conditions in a 6 L compression ignition engine. Varying EGR rate would influence on the combustion characteristic and boosting condition simultaneously. For the 1,200/29 kW and 1,800 rpm/(lower than) 90 kW conditions, NOx and smoke emissions were controlled lower than the emission regulation of 'Tier-4 final' and the maximum in-cylinder pressure was 160 bar for the indurance of engine system. The results showed that under 1,200 rpm/29 kW condition, there were no changes in brake power and thermal efficiency. On the other hand, under 1,800 rpm condition, brake power and thermal efficieny were decreased from 90 to 65 kW and from 37 to 33 % respectively, because of deceasing intake pressure (from 2.3 to 1.8 bar). Therefore, it is better to supply EGR from the rear of compressor, i.e. low pressure EGR (LP-EGR) system, comparing to high pressure EGR (HP-EGR) for the improvement of RCCI power and thermal efficiency.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.