• Archives of design research
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• v.17 no.2
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• pp.351-362
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• 2004

Generally, they respond to a phenomenon, with their any way, which they have looked at in their surroundings, and also put into their action successively and variously according as what it is. A person who has not so much problems in experiential education added to mental and physical ability prefers controlling his manner by himself as seeing, listening and feeling to being cured it by other physical support. Meanwhile, even though there are tools that we use conveniently in everyday life, it is sometimes required that user is able to control his action by himself with a certain interactive function to deal with a accidental situation. For example, in the home, when they were cooking, washing dishes and taking a bath they would not often control their minds on how to act about flowing water through the faucet going back and forth between saving and easygoing. By reasons of those statements, the project has been studied to propose the new conceptual faucet which digital technology is applied to, for recognizing the volume of water flowed through water pipe as counting it with built-in flow meter, and then saving water as controling the water-flow with faucet lever. It means that homemakers can observe the flow rate of water from the faucet placed in front of the sink in kitchen and control it right away for saving water. For studying this project, the kinds and features of the various flow-meters that measure the volume of water-flow were researched and analyzed for taking a reasonable type to the new ideal faucet. According to this analyzing, turbine-flow-meter was selected as appropriate form for the digital display-built-in faucet that would be presented in this project. As the next step, the basic structure was created for developing a new conceptual faucet. Finally two models have been presented through several steps for making the suitable shape to the new style faucet.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.197-203
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• 1978

In this study, the effects of some additives to the quality of fish jelly product such as salt tripolyphosphate and starch were examined. Besides, that of washing and stepwise heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable 19 common, and the addition of 3 percent of salt and 5 percent of starch resulted in the best jelly strength. It was markedly enforced when 0.3 percent of tripolyphosphate was added. The suggestible processing method of hagfish jelly product is as follows : The meat is to be bleached by washing at least 6 times with tenfold tap water by volume of meat at $5-6^{\circ}C$ and then ground throughly with addition of 3 percent of salt, 5 percent of starch and 0.3 percent of tripolyphosphate. The ground meat is finally to be heated for 1 hour at 45 to $50^{\circ}C$ and then for 30 minutes at $90^{\circ}C$.

• Macromolecular Research
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• v.15 no.4
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• pp.285-290
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• 2007

Ag nanoparticles were distributed onto polystyrene nanoparticle (PS-Ag) beads using two synthetic methodologies. In the first methodology, polystyrene (PS) beads were prepared via emulsion polymerization, with Ag nanoparticles subsequently loaded onto the surface of the PS beads. The polymerization of styrene was radiolytically induced in an ethanol (EtOH)/water medium, generating PS beads. Subsequently, Ag nanoparticles were loaded onto the PS beads via the reduction of Ag ions. The results from the morphological studies, using field emission transmission electron microscopy (FE-TEM), reveal the PS particles were spherical and nanosized, and the average size of the PS spherical particles decreased with increasing volume % of water in the polymerization medium. The size of the PS spherical particles increases with increasing radiation dose for the polymerization. Also, the amount of Ag nanoparticle loading could be increased by increasing the irradiation dose for the reduction of the Ag ions. In the second methodology, the polymerization of styrene and reduction of Ag ions were simultaneously performed by irradiating a solution containing styrene and Ag ions in an EtOH/water medium. Interestingly, the Ag nanoparticles were preferentially homogeneously distributed within the PS particles (not on the surface of the PS particles). Thus, Ag nanoparticles were distributed onto the surface of the PS particles using the first approach, but into the PS clusters of the particles via the second. The antimicrobial efficiency of a cloth coated with the Ag-PS composite nanoparticles was tested against bacteria, such as Staphylococcus aureus and Klebsiella pneumoniase, for 100 water washing cycles.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.211-220
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• 1997

This study was investigated about preparation of ice at home and developing points which met consumer's demand that was focused on auto icemaker. According to purposive quota sampling method, residences in Seoul and Kyunggi-do area were selected and interviewed by trained interviewer at August 1995. The results were as follows: 66.3% of respondent usually prepared ice in ice-making container of refrigerator and used when they needed. 85% of them used ice in summer and seldomly used in other seasons. Boiling water with barley was major drinking water(45.6%), and broiled or purified tap water was used to make ice(38.6%) commonly. Numbers of ice-making container were two(66.0%). Above 50% of respondents replied that they felt off-flavor in ice usually. After felt off-flavor, 54.7% of respondent threw away the ice, some of them used off-flavored ice after treatment to washing with water. 64.9% of respondents thought that the origins of off-flavor was the flavor of refrigerator itself. The consumer's expectation of developing points were as follows. The most priority of developing points was to make ice quickly, the next was to develop auto ice maker and ice storage container, to make different size of ice. Less expected points were to make more clear ice and large volume of ice in one time. The recognition about auto ice maker was slightly low(35% of respondents), but 67% of them wanted to develop auto ice maker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.75-82
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• 1987

This study was to investigate physicochemical and microbial changes that took place during the salting of chinese cabbages. Salinity(3%) that is suitable for kimchi preparation was reached when chinese cabbages were salted for seven hours in 10%, three hours in 15% and one hour in 20%. In the case of 5% it was not reached though they were salted for over twelve hours. In order to decrease salinity from 7% level of salted chinese cabbages to 3% level by soaking in tap water, 1.2 hours for leaf and three hours for patiole were spent. Volume, moisture, firmness and internal space of raw chinese cabbages were significantly decreased by salting (15%, 10 hours) : volume, 59.90%, moisture, about 31.92% and internal space rate, 35.06%. Contents of mono-and divalent cations$(K^+,\;Mg^{2+}\;and\;Ca^{2+})$ were reduced whereas $Na^+$ content was greatly increased; therefore, in the future the increase of Na-content remains open to question. By salting and washing, mold, yeast and bacteria were decreased by 58%, 40%, 45%, respectivity.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.36-44
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• 2002

GC-l00X is non-corrosive alkaline ionic water (pH 12). It is composed of hydroxyl radicals and supplemented with xylitol. Its antimicrobial activity was examined against 6 major food-borne pathogens; Staphylococcus aureus FRI 913, Salmonella enterica serova Enteritidis ATCC 13076, S. enterica serova Typhimurium Korean isolate, Vibrio parahaemolyticus ATCC 17803, Escherichia coli O157:H7 ATCC 43894 and Pseudomonas aeruginosa KCTC 1637 at three different temperatures (4$^{\circ}C$, $25^{\circ}C$ and 36$^{\circ}C$) with or without an organic material (2% yeast extract), respectively. The antimicrobial activities showed over 4 log-reductions (1.0$\times$10$^4$CFU/ml reduction) against all pathogens reacted at 37$^{\circ}C$ for 3 hours in the absence of the organic material. The activities showed same results when GC-l00X was diluted with same volume of distilled water or standard hard water (CaCO$_3$300 ppm). Its antimicrobial activity was more effective and quicker in Gram-negative bacteria than Gram-positive bacteria. Its washing efficacy against E. coli O157:H7 exposed to the surfaces of tomatoes (grapes) was compared with that of the other sanitizers such as other kitchen synthetic detergent and 100-ppm chlorine water. For the toxicological evaluation of the sanitizers, viable counts of E. coli O157:H7 penetrated into the core of tomatoes after washing products were also compared. The result revealed that GC-100X stock solution and its 5% diluted solution had similar washing effects to 100-ppm chlorine water and more effective than the other kitchen synthetic detergent. This result indicated that GC- l00X had antimicrobial activity and no toxicological side effects, therefore, could be useful for a new sanitizer to use in flood safety and kitchen hygiene.

• Membrane Journal
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• v.23 no.3
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• pp.226-236
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• 2013

The effect of $N_2$ back-flushing period (FT) and time (BT) was compared with the previous result used PES (polyethersulfone) beads loaded with titanium dioxide photocatalyst in hybrid process of alumina microfiltration and PP (polypropylene) beads coated with photocatalyst in viewpoints of membrane fouling resistance ($R_f$), permeate flux (J), and total permeate volume ($V_T$). The reason of nitrogen back-washing instead of the general air back-washing method is to minimize the possible effect of oxygen included in air on water quality analysis. As decreasing FT, $R_f$ decreased and J and $V_T$ increased. Treatment efficiency of dissolved organic matters (DOM) was 82.0%, which was the higher than 78.0% of the PES beads result. This means that PP beads coated with photocatalyst was the more effective than PES beads loaded with photo-catalyst in the DOM removal. As increasing BT, the final $R_f$ decreased and the final J increased, but $V_T$ was the maximum at BT 15 sec. The average treatment efficiency of turbidity did not have any trend as changing BT. As BT increasing from 6 sec to 30 sec, the treatment efficiency of DOM increased 11.8%, which was a little higher than the result of PES beads.

• International Journal of Highway Engineering
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• v.9 no.3
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• pp.75-82
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• 2007

Washed wastewater generated from the intermittent cleaning process of the three tunnel sites located in the Seoul area showed high concentrations of SS, $COD_{Cr}$, T-N, $NH_3-N$, $NO_3-N$, Zn, Cu, Cr(+6), Mn, Mg, Phenol, $CN^-$ and E-Coli based on the water quality analysis. These characteristics of the deteriorative wastewater depend on the sampling method, cleaning frequency, released amount of washing water, inner material of tunnel wall, traffic volume, and type of drainage systems. Gravitational separation experiment of SS with collected tunnel wastewater showed considerable removal of pollutants such as 80% of $COD_{Cr}$, 30% of T-N and 90% of T-P simultaneously. GAC isotherm test was conducted to remove dissolved portion of the pollutants, and resulted in high removal efficiencies above 80% of $COD_{Cr}$, T-N, Zn, Cu, Mn, Phenol, CN in the experimental condition of GAC dosage of $50g/1/{\ell}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.300-306
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• 1989

This study was investigated to determine the functional properties of mugbean protein isolates(MPI) from sunhwa-nogdu(SH) and conventional mungbean varieties(C). MPI were prepared from defatted mungbean flour by extraction with 0.1N NaOH, precipitation at pH 4.5, washing of dispersed precipitate with buffer solution and distilled water, and subsequent freeze-drying. Crude protein content of MPI was in the range of $88.7{\sim}91.3%$. The lowest solubility was recorded at $pH\;4{\sim}5$, whereas the best buffering action was in the range of $5.5{\sim}7.5$. On the other hand, gelation of MPI was found to depend on the protein concentration. In the cases of foamability, % volume increase and specific volume were higher for 10 min. with a good whipping ability. And also, the MPI properties of two varieties of SH and C were compared and discussed.

• Journal of the Mineralogical Society of Korea
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• v.27 no.4
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• pp.311-320
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• 2014

A magnetic separation study was conducted for a soil sampled from a landfill site where steel slag had been dumped for a long time. Heavy metal concentrating effect was evaluated by analyzing heavy metal content of magnetically separated soil and passed through soil. The effect was compared between soil after soil-washing process and original landfill soil and the effect was also tested between wet condition-magnetic separation and dry condition-magnetic separation. Separated ratio was relatively higher in non-soil washed sample. The water content has no significant effect on the separation rate. The concentrating effect of Fe, Pb, Cu, and Cd were 3.2, 2.1, 12.1, 2.5, 1.5 and 17.4, 7.0, 15.7, 9.6, 7.0 respectively for non-soil washed sample and soil washed sample. We can expect a bigger volume reduction effect from soil-washed samples. The volume reduction effect was obtained from the separation in dry condition. However, when the separation ratio is too high the volume reduction effect decreases. The magnetic separation leads to a volume reduction and concentration of heavy metals into a portion of soil in case of paramagnetic particles contained soil.