• Journal of the Korean Wood Science and Technology
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• v.23 no.2
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• pp.70-76
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• 1995

Research was conducted at the Wood Materials and Engineering Laboratory, Washington State University, Pullman, WA to evaluate the effects of the sequence of wax addition, wax level, and wax type on mechanical properties and water resistance performance of isocyanate-bonded particleboard. Mechanical properties and water resistance performance were not influenced significantly by the sequence of wax addition. Internal bond and wet modulus of rupture in bending strength were decreased significantly by increasing the wax emulsion level, but dry modulus of rupture and modulus of elasticity in bending strength were not decreased significantly by increasing the wax emulsion level. Dry internal bond, dry and wet moduli of rupture, and modulus of elasticity were not decreased by increasing the solid wax level except for wet internal bond. The addition of 1.0 and 1.5% wax level did not produce any significant additional water resistance effect when compared to the addition of 0.5% wax level. Internal bond values of boards with solid wax addition showed significantly better results than boards with just a wax emulsion added. Modulus of rupture, modulus of elasticity, and water resistance performance did not show significant difference between solid wax and wax emulsion.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.249-257
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• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.22 no.5
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• pp.448-454
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• 2009

Hydrogen was produced from water plasma excited in high frequency (HF) inductively coupled tubular reactor. Mass spectrometry was used to monitor gas phase species at various process conditions, Water dissociation rate depend on the process parameters such as ICP power, $H_{2}O$ flow-rate and process pressure, Water dissociation percent in ICP reactor decrease with increase of chamber pressure, while increase with increase of ICP power and $H_{2}O$ flow rate. The effect of $CH_4$ gas addition to a water plasma on the hydrogen production has been studied in a HF ICP tubular reactor. The main roles of $CH_4$ additive gas in $H_{2}O$ plasma are to react with 0 radical for forming $CO_x$ and CHO and resulting additional $H_2$ production. Furthermore, $CH_4$ additives in $H_{2}O$ plasma is to suppress reverse-reaction by scavenging 0 radical. But, process optimization is needed because $CH_4$ addition has some negative effects such as cost increase and $CO_x$ emission.

• Hwankyungkyoyuk
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• v.3 no.1
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• pp.125-129
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• 1992

The purpose of this study was to investigate the condition of school water supply systems and to provide a way to supply safe and sanitary water in schools. In 1991 present, 56.9% of schools in the whole nation are provided with water supply system. And in urban schools, the percentage of small water supply system was larger than that in city. In the survey on water quality of supply water in Seoul city, the items violating the water quality standard were total bacteria, Zinc and Manganse. For supply the safe drinking water changing the old water mains and executing periodical water quality surveys are needed in addition regulations on school supply water and sanitation are also necessary to the drinking water management in schools.

• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.1
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• pp.52-59
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• 1999

Paddy rice is semi-tropical crop and requires warmirrigation water. If mean water temperature at the water source during the growing period is below 18$^{\circ}C$, sime kinds of water warming mechanism should be taken. In this study irrigation water temperature is measured and preventive measures to cold water damage on paddy rice are suggested. Field observations were performed at 100ha field area downtream of the Unmoon reservoir during the growing season of 1997. Land use, canal system, water temperature at irrigation canals. reservoir, and paddy fields were observed. In addition, growth and yield of the rice at selected plots were observed. Accordingly to the record, cold water damage occurred in this area due to the cold irrigation water supply in 1996. It did not occur because of the effective irrigation water management practice in 1997. However, several preventive measures such as pontoon intake system, using existing weir and construting a new warming pond, are suggested to prevent cold water damage in the future. If a new warming pond is construted to raise irrigation water temperature by 2 $^{\circ}C$, a pond area of 2.94 ha is required.

• Journal of Environmental Science International
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• v.25 no.1
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• pp.135-146
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• 2016

This study analyzed fluctuations of ground water level of ground water wells developed in Seongsan watershed of Jeju Island until 2013 using MODFLOW, a numerical analysis model. Ground water level shows greater fluctuations from increase of pump capacity compared to the number of ground water wells. The development of ground water at the top of watershed was found to have direct influence on ground water level. Ground water wells developed until 2013 were used to continue pumping for 50 days, and ground water level of coastal region was reduced below 50% compared to the standard water level. In addition, the range of fluctuation of water level was large in the east coast region, which represents the direction of flow of ground water.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.4
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• pp.511-517
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• 2011

To evaluate carbon emission in water treatment processes, LCA (life cycle assessment) was applied to 8 multi-regional water treatment plants (WTPs) from intake to supply of tap water. Investigation of 8 WTPs revealed that average carbon emission for 1 $m^3$ of tap water was 221 g. Major carbon emission sources in water supply system were intake and supply processes. Meanwhile, mixing process was the main carbon emission source in unit water treatment processes. Carbon emission was proportional to the turbidity and COD of raw water. Intake of better raw water and minimization of energy consumption in unit processes are needed to reduce carbon emission in the WTPs. In addition, comparison of carbon emission among WTPs can be used as a parameter for optimization of operation and maintenance of water treatment processes.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.5
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• pp.731-739
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• 2011

To investigate corrosivity characteristics of tap water in Korea, Langelier index (LI) of 30 multi-regional water treatment plants (WTPs) were evaluated. Weekly LI values of 30 WTPs were all negative, which means tap water in Korea might be very corrosive. Maximum LI decrease through water treatment processes was 0.95 under no additional corrosion control process. Based on the correlation results between LI and tap water qualities, pH and calcium concentration were confirmed as major parameters for LI control. Addition of calcium hydroxide with $CO_{2}$ or calcium hydroxide or sodium hydroxide can be chosen based on water quality. Continuous monitoring of LI and related parameters is recommended in water distribution system.