• Journal of Korean Society of Environmental Engineers
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• v.34 no.9
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• pp.583-589
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• 2012

The various promotion countermeasures such as solidification, carbonization, and the creation of cement materials have been considered to existing treatment methods such as incineration and the creation of composts, since direct landfill was prohibited for encouraging the recycling based on the sludge treatment on land. The Main objective of this study is to investigate the feasibility of co-incineration for MSW (Municipal Solid Waste) and SS (Sewage Sludge) through the change of heat and atmospheric pollutants. In this study, LHV (Low Heating Value) is 100~300 kcal/kg because the MC (Moisture Content) of de-hydrated sewage sludge is approximately 80%. From the results, we knew the feasibility of co-incineration for MSW (80%) and SS (20%). As the co-incineration rate of SS up to 20% became higher, the loading of heat and atmospheric pollutants was not influenced.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.267-272
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• 2018

Today, SNS exists as the most influential medium. A variety of designs are being produced in the context of numerous SNS marketing designs and the increasing exposure of ads to SNS and portal sites. Recognizing the current status of sns advertising design, which is heating up more than a decade ago, we will study strategies to introduce an important part of education to be conducted in universities and the current way in which it is used and produced. Modern SNS marketing designs include promotional posters, card news, and banner ads, and are evolving into various forms and content that are combined with advertisements. In communicating or sharing information, the importance of real-time advertising product work and the saving of caustic costs are important. This requires a diversification of university education, as well as a change in quality and speed of production. When the graduates of SNS Design Production Education Development Plan and design work were carried out, they conducted a study on the education section where real-time work is possible to proceed to the industrial field. Through this research, we would like to consider the development of SNS marketing design personnel and the practical implications of training methods.

• Investigative Magnetic Resonance Imaging
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• v.22 no.4
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• pp.218-228
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• 2018

Purpose: The objective of this study is to determine the effect of physical changes on MR temperature imaging at 7.0T and to examine proton-resonance-frequency related changes of MR phase images and T1 related changes of MR magnitude images, which are obtained for MR thermometry at various magnetic field strengths. Materials and Methods: An MR-compatible capacitive-coupled radio-frequency hyperthermia system was implemented for heating a phantom and swine muscle tissue, which can be used for both 7.0T and 3.0T MRI. To determine the effect of flip angle correction on T1-based MR thermometry, proton resonance frequency, apparent T1, actual flip angle, and T1 images were obtained. For this purpose, three types of imaging sequences are used, namely, T1-weighted fast field echo with variable flip angle method, dual repetition time method, and variable flip angle method with radio-frequency field nonuniformity correction. Results: Signal-to-noise ratio of the proton resonance frequency shift-based temperature images obtained at 7.0T was five-fold higher than that at 3.0T. The T1 value increases with increasing temperature at both 3.0T and 7.0T. However, temperature measurement using apparent T1-based MR thermometry results in bias and error because B1 varies with temperature. After correcting for the effect of B1 changes, our experimental results confirmed that the calculated T1 increases with increasing temperature both at 3.0T and 7.0T. Conclusion: This study suggests that the temperature-induced flip angle variations need to be considered for accurate temperature measurements in T1-based MR thermometry.

• KIPS Transactions on Computer and Communication Systems
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• v.8 no.4
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• pp.87-92
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• 2019

This paper describes the pattern analysis for data of the factory energy consumption by using machine learning method. While usual statistical methods or approaches require specific equations to represent the physical characteristics of the plant, machine learning based approach uses historical data and calculate the result effectively. Although rule-based approach calculates energy usage with the physical equations, it is hard to identify the exact equations that represent the factory's characteristics and hidden variables affecting the results. Whereas the machine learning approach is relatively useful to find the relations quickly between the data. The factory has several components directly affecting to the electricity consumption which are machines, light, computers and indoor systems like HVAC (heating, ventilation and air conditioning). The energy loads from those components are generated in real-time and these data can be shown in time-series. The various sensors were installed in the factory to construct the database by collecting the energy usage data from the components. After preliminary statistical analysis for data mining, time-series clustering techniques are applied to extract the energy load pattern. This research can attributes to develop Factory Energy Management System (FEMS).

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.217-221
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• 2017

The ptaquiloside is a carcinogenic compound from bracken fern (Pteridium aquilinum L). This study was to evaluate the content of ptaquiloside in bracken fern by various processing methods. The processing methods were heated and immersed time, water exchange number, and so on. Akali hydrolysis and solvent fractionation of ptaquiloside in bracken fern leads to the non-toxic and chemically stable pterosin B. The contents of pterosin B was analyzed by UPLC-MS/MS on mobile phase 3 mM ammonium acetate and methanol. The contents of total pterosin B in non-processing bracken fern in water extraction was 81.0 mg/kg and toxic ptaquiloside of them was 46.4 mg/kg. The heating time of 5 minutes removed 60% about the contents of pterosin B in the bracken fern, and two-thirds of them were already non-toxic pterosin B, namely were not transfered from ptaquiloside. Additional immersed time (12h), the pterosin B in bracken fern was 10 mg/kg, it was removed 87.6% and once every hour, water exchange times were removed 99.5% in comparison with them of untreated bracken fern and two-thirds of them were non-toxic pterosin B. To remove of ptaquiloside in bracken fern, heat, immersion, and water exchange times shall be carried out simultaneously.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.12-19
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• 2018

Perilla frutescens (P. frutescens) is one of evergreen shrubs belonging to the Labiatae and is grown wildly in Korea. This study was carried out to evaluate the anti-oxidative effects of Perilla frutescens Extracts by Extraction Methods (water, heating and sonication). Anti-oxidative effects were measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenol content. Cell viability and hepatoprotective effects were identified by 3-[4, 5-dimethylthiazol-2-yl]-2, 5-diphenyltetrazolium bromide (MTT) assay. Among various extracts, P. rutescens extracts by sonication showed the highest DPPH radical scavenging activity at $5000{\mu}g/mL$. Total phenolic content in P. frutescens extracts by sonication was $51.60{\pm}1.06mg\;GAE/g$ extract. However, P. frutescens extracts did not show hepatoprotective effects. This study identified anti-oxidative effects of P. frutescens extracts by sonication, and it would be necessary to perform further studies of P. frutescens extracts by sonication.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.3
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• pp.362-369
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• 1996

Seven different drying methods were tested in peony roots of Euisung cultivar, harvested in February, in three year's old plant. The roots were selected in length and diameter and half of the samples were removed cork-layers to compare the effects of cork-layer in processing of drying. The 3$0^{\circ}C$ heat drying without cork-layer reduced in days to drying by five days compared to those of the with cork-layers at the same temperature. The 5$0^{\circ}C$ heat drying after cork-layers removed was the most effective in days to drying. In quality of skin color of the 5$0^{\circ}C$ heating was worse to compare with the lower drying temperature. In the drying at room temperature and the heat drying at lower temperature, the paeoniflorin content in drying after cork-layers removed were higher than that of the drying with cork-layers. However, in the boiling water treatment, the paeoniflorin contents in drying after cork-layers removed were lower than those of with cork-layers. In heat drying, paeoniflorin content showed a decreasing tendency to increase of drying temperature. Total sugars in the peony roots showed a decreasing tendency according to the drying temperature increasing, but starch concentration showed a increasing tendency at the same condition. Concentrations of crude protein, crude fiber and crude ash were showed no differences in various drying methods and the materials with or without cork-layers. Relationships between the paeoniflorin and total sugars, and the paeoniflorin and starch were different significantly by the materials of cork-layers removed or not. The 30~4$0^{\circ}C$ heat drying without cork-layers was the most advisable condition for drying in paeoniflorin concentration, days to drying and skin color after drying.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.147-151
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• 1994

Hydrogen donating activities(HDA) of solvent extracts of Hololeion maximowiczii roots which were treated with freeze drying, hot air drying and hot air drying after steam blanching were investigated by the method of ${\alpha},{\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl(DPPH). Hydrogen donating activity of hot air drying after steam blanching group showed the highest activity among three drying methods. Among the extracts of freeze dried root extracted with various solvents, color intensity at 420 nm of aqueous extract was highest, but hydrogen donating activity was shown in order of 50%, ethyl alcohol, methyl alcohol, water extracts. By heating the powder of freeze dried root at $100^{\circ}C$, color intensity of its water extract was decreased until 20 min, thereafter it was increased slowly but hydrogen donating activity was rapidly increased until 30 min. Hydrogen donating activity at the concentration of 6.05 mg/ml of 50% alcohol extract was similar to that of ${\alpha}-tocopherol$ at the concentration of $2{\times}10^{-4}M$. Comparison of hydrogen donating activity of the inner and outer solution after dialysis of water extract showed that the outer solution had a stronger hydrogen donating activity than those of the inner one.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.134-140
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• 2005

Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.653-664
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• 2007

This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.