• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.206-211
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• 2020

Tungsten alloys are used widely in general industrial fields, but they are difficult to cast, so products are manufactured using powder metallurgy. In this study, a mixed powder of tungsten, nickel, and iron homogenized using a ball mill was added to pure water as a solvent, and PVA as a binder was added to prepare a spray drying mixture. The mixed liquid was prepared using a spraying machine. A study was carried out to produce a granular powder that can reduce the variations between products during the molding and sintering process of the powder metallurgy method. A preliminary experiment was conducted to confirm the influence of the variables in the granulation process. Through the preliminary test results, this experiment was performed with the volume of solvent of the spray drying the mixture as an independent variable, and granular powder having a mean particle size similar to that of the existing mass-production conditions and an increased apparent density was prepared. In addition, a pilot test was conducted for the molding and sintering process. The improved granular powder reduced the characteristic variation (weight variation) of the mass-produced product.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.4
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• pp.438-443
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• 2007

This study was done to investigate perchlorate contamination in Nakdong river. The perchlorate was detected in Nakdong river and ranged from ND to $82.1{\mu}g/L$. The highest concentration was observed in Wheguan. The perchlorate concentration was decreased with the down stream of Nakdong river. Three different virgin activated carbons made of each coal(Calgon), coconut(Samchully) and wood(Picabiol) based activated carbon(AC) were tested for an adsorption performance of perchlorate in a continuous adsorption column. Breakthrough behavior was investigated that the breakthrough points of coal, coconut and wood based AC as 2,300 bed volumn(BV), 719 BV and 288 BV respectively. Adsorption capacity(X/M) of real, coconut and wood based AC was observed. The experimental results of adsorption capacity showed that coal based AC was highest$(768.2{\mu}g/g)$, coconut based AC was intermediate$(299{\mu}g/g)$ and wood based AC was lowest$(99.2{\mu}g/g)$. Moreover, carbon usage rates(CURs) for coal, coconut and wood based AC had been shown as 0.71 g/day, 2.16 g/day and 3.45 g/day respectively. The constant characteristic of the system, k of coal, coconut and wood based ACs were found to be 307.2, 102.5 and 94.2, respectively.

• Journal of the Korea Institute of Building Construction
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• v.13 no.2
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• pp.122-130
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• 2013

One of recent methods to protect wooden cultural assets from fire, there is the flame retardation which is applied directly to wood and it is to prevent fire through securing flame resistance for the material and delaying combustion when failed fire in advance and then to gain time for people in the room to evacuate and it has same goal with the Korean Fire Service Act by protecting life and property. However, in case of spraying flame retardant on the colored surface of the wooden cultural assets, there are continuous problems of decoloration, efflorescence and water absorbtion after sometime and accordingly there increases danger of damages of cultural assets. So when treating with flame retardant on wooden cultural assets, there has to be no problems on dancheong after sometime and securing sustainable methods for flmae retardation should be preceded. Accordingly, this study aims to provide basic sources for selecting proper flame retardation methods by evaluating and analyzing flame retardation capabilities according to types of flame retardants which are frequently used nowadays and spraying them on the dancheong-painted surface and confirming if there is no problem on the dancheong and wood after sometime and if flame retardation effect is sustainable with its quality and capability through precise analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1104-1111
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• 2014

To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.

• Korean Journal of Environment and Ecology
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• v.32 no.3
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• pp.261-273
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• 2018

This study investigated the characteristics of fish communities in the streams flowing into the Han river in Seoul in May 2016 through April 2017. The investigated streams were Ui stream, Danghyeon stream, Cheonggye stream, Yangjae stream, Mokgam stream, Dorim stream, and Hongje stream, which were restored to their natural form. We collected 41 species of 10 families using skimming nets and cast nets from 21 points during the investigation period. There were 7 Korean endemic species, or 17.1% in collected species, such as Acheilognathus yamatsutae, Acheilognathus gracilis, Scrcocheilichthys nigripinnis morii, Squalidus japonicus coreanus, Zacco koreanus, Coreoperca herzi, and Odontobutis interruta. There were 5 (12.2%) exotic species: Cyprinus carpio (fancy type), Carassius auratus (goldfish), Carassius cuvieri, Lepomis macrochirus, and Micropterus salmoides. The dominant species were Zacco platypus, Carassius auratus, Acheilognathus lanceolatus, Acheilognathus gracilis, and Oryzias sinensis. The Yangjae stream showed more stable fish community than other streams as it showed higher species diversity, and evenness and richness indices. Regarding the fish tolerance guild according to water quality, there were 3 (7.3%) sensitive species, 16 (39.0%) intermediate species, and 22 (56.7%) tolerant species. Twelve (29.3%) were insectivore species, 23 (56.1%) were omnivore species, and 6 (14.6%) were carnivore species, indicating the dominating presence of omnivore fish species.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.2
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• pp.96-102
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• 2022

The present study investigated effects of microbial additives and silo density on chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) silage. The WCR ("Youngwoo") was harvested at 49.7% dry matter (DM), and ensiled into 500 kg bale silo with two different compaction pressures at 430 kgf (kilogram-force)/cm² (LOW) and 760 kgf/cm² (HIGH) densities. All WCR forage were applied distilled water (CON) or mixed inoculants (Lactobacillus brevis 5M2 and Lactobacillus buchneri 6M1) with 1:1 ratio at 1x105 colony forming unit/g (INO). The concentrations of DM, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 49.7, 9.59, 2.85, 6.74, 39.7, and 21.9%, respectively. Microbial additives and silo density did not affect the chemical compositions of WCR silage (p>0.05). The INO silages had lower lactate (p<0.001), but higher propionate (p<0.001). The LOW silages had higher lactate (p=0.004). The INO silages had higher yeast count (p<0.001) and aerobic stability (p<0.001). However, microbial counts and aerobic stability were not affected by silo density. Therefore, this study concluded that fermentation quality of WCR silage improved by microbial additives, but no effects by silo density.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1121-1127
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• 2011

We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2~11.1, 15.4~20.6 and 3.3~3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 mg/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS)were 73.6 and 73.2 mg/100 g, respectively. A high level of magnesium (131.4 mg/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3~204.7%) or dry (62.1~66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.10
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• pp.1905-1919
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• 2000

The main motivation of this research is to develop an intelligent control strategy for Activated Sludge Process (ASP). ASP is a complex and nonlinear dynamic system because of the characteristic of wastewater, the change in influent flow rate, weather conditions, and etc. The mathematical model of ASP also includes uncertainties which are ignored or not considered by process engineer or controller designer. The ASP is generally controlled by a PID controller that consists of fixed proportional, integral, and derivative gain values. The PID gains are adjusted by the expert who has much experience in the ASP. The ASP model based on $Matlab^{(R)}5.3/Simulink^{(R)}3.0$ is developed in this paper. The performance of the model is tested by IWA(International Water Association) and COST(European Cooperation in the field of Scientific and Technical Research) data that include steady-state results during 14 days. The advantage of the developed model is that the user can easily modify or change the controller by the help of the graphical user interface. The ASP model as a typical nonlinear system can be used to simulate and test the proposed controller for an educational purpose. Various control methods are applied to the ASP model and the control results are compared to apply the proposed intelligent control strategy to a real ASP. Three control methods are designed and tested: conventional PID controller, fuzzy logic control approach to modify setpoints, and fuzzy-PID control method. The proposed setpoints changer based on the fuzzy logic shows a better performance and robustness under disturbances. The objective function can be defined and included in the proposed control strategy to improve the effluent water quality and to reduce the operating cost in a real ASP.