• Journal of Radiation Protection and Research
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• v.33 no.1
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• pp.35-40
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• 2008

A distillation tower is one of the important facilities which separates and refines a crude oil stream according to certain boiling points. Its operation efficiency can affect the productivity of a refinery substantially. The objective of this study is to elucidate some operational information on the internal conditions of a distillation tower from a measurement of density profile by using a sealed gamma-ray source and a radiation detector. Gamma radiation counts were measured by a BGO detector positioned diametrically outside the tower-wall, opposite to the gamma source(Co-60) as the detector and the source were lowered concurrently. From the results, structural abnormality of the trays was not found inside the tower. Considering the flow distribution patterns, however, a vapor phase was dominantly formed at the upper part of the tower and a liquid phase at the lower part. From the gamma scanning of the distillation tower, it is anticipated that the gamma absorption technique can be used as an important tool for confirming the structural soundness of trays and investigating flow distribution in refinery facilities.

• Radiation Oncology Journal
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• v.22 no.1
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• pp.69-75
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• 2004

Purpose : A new fiduciary plate and orientation marker have been devised to assist the quality assurance (QA) procedures for port films in radiation therapy department. The plate is used in conjunction with the film/cassette combination during weekly QA procedures, at Seoul National University Hospital (SNUH), in order to verify treatment fields in high radiation therapy. Materials and Methods : A new fiduciary plate was fabricated using an acrylic plate, cerrobend, standard blocking tray and mercury. The acrylic plate had the dimension of $1{\times}25{\times}25$ cm, with two fiduciary markers. The plate was rigidly attached onto the standard blocking tray, thus making it easier to set the fiduciary plate to the center on the radiation field on the linear accelerator. The plate had two 2-mm vertical and horizontal lines, with the minor scales in 2-cm steps. The orientation marker was a small mercury filled disk, which was inserted into the plate. Results : The geometrical structure of the lines in the plate makes it easier to correlate two different images between the simulation and port films. The marker clearly indicated the orientation of the film, for example, the anterior, posterior, left, right and various oblique orientations, without the placement of a conventional orientation marker. Also, the new orientation marker could easily be applied to the simulator by placing the small orientation marker onto the image intensifier or in front of the film/cassette holder. Conclusions : The new fiduciary plate appears to be useful in verifying the treatment fields, and the new orientation marker makes the film orientation simple, which is expected to lower the block fabrication errors.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Korean Journal of Environment and Ecology
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• v.27 no.1
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• pp.64-70
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• 2013

To examine the proportion of secondary seed dispersion by wildlife and to identify the related wildlife, We measured seed removal rates and related wildlife at the natural mixed broadleaved forest in mountain Jungwang, Pyeungchang-gun in middle part of Korean peninsula, seed-tray contained four kind of tree seeds were setted from mid-september to late-October for three years. Mean seed removal rates(MSRR) of acorn(Q. mongolica)is shown the highest values 87.2%, next MSRR of samara(A. pseudosieboldianum) does 33.1%, MSRR of samara(A. pictum subsp. mono) does 29.2%. and then SRR of samara(A. mandshuricum) does only 13.6%. Acorns are removed more faster than samaras. Among the related wildlife, Siberian chipmunks most freqently visit seed tray, and ordered Korean squirrel, Wild boar, and Yellow-throated marten. Most secondary dispersed acorns might be consumed by Wild boar, and small portions does comsumed or scatter-hoarded by rodents. Most secondary dispersed samaras might be consumed by rodents, and small portions does scatter-hoarded by rodents. A few sound seeds are remained on the forest floor in late October owing to the seed consunption and seed hoarding by wildlife. We observe seedling establishment of four broadleaved tree species. From these results, We proved Wild boar is seed comsummer, and rodents are seed consummer and seed disperser. Further studies on secondary seed dispersion, seed consumption and hoarding and related wildlife should be needed.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.3
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• pp.257-267
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• 2020

The goal of suction denture is to enhance retention of dentures by the formation of negative pressure between the denture base and the underlying tissue and sealing around the denture by the mucosa. This patient has been converted to a completely edentulous state after the extraction of residual teeth. Fabrication of suction denture was planned because it was estimated that the conventional compete would be hard to achieve retention due to the absorption of residual ridge and lack of sublingual fold. Through appropriate clinical and laboratory technique such as preliminary impression on the mandibular rest position, provisional vertical dimension determination with Centric Tray^® (Ivoclar Vivadent AG, Schaan, Liechtenstein), closed mouth definitive impression and jaw relation record using individual tray with Gnathometer M^® (Ivoclar Vivadent AG, Schaan, Liechtenstein), artificial teeth arrangement considering stability of the denture, and proper polymerization technique that minimizes polymerization shrinkage, restoring the patient with suction denture resulted in satisfaction throughout the function and asesthetics.

• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Journal of the Korean Institute of Gas
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• v.24 no.1
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• pp.17-22
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• 2020

Light Naphtha is distillated from crude oil unit and separated into the methane, ethylene and propylene by boiling point difference in sequence. This separation is conducted using a series of binary-like columns. This separation method is known that the energy consumed in the reboiler is used to separate the heaviest components and most of this energy is discarded as vapor condensation in the overhead cooler. In this study, the first two columns of the separation process are replaced with the Petlyuk column. A structural design was exercised by the stage computation with ideal tray efficiency in equilibrium condition. Compared with the performance of a conventional system of 3-column model, The design outcome shows that the procedure is simple and efficient because the composition of the liquid component in the column tray was designed to be similar to the equilibrium distillation curve. The performance of the new process indicates that an energy saving of 12.1% is obtained and the cost savings of 44 million won per day based on gross domestic product is reduced under same total number of trays and the initial investment cost is saved.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• Design & Manufacturing
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• v.2 no.5
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• pp.21-24
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• 2008

On this study, injection molding product of rectangular tray structure with thickness 0.25mm and aspect ratio(length/thickness) approximately 150 conducted. Technical aspects were reviewed on mold-die design and injection molding conditions. To have a thin-membraned plastic part, short-shot, shrinkage, twist, whitening and flash problems were considered and resolved. After measuring products, validity of this study and future improvement were discussed.