• Tunnel and Underground Space
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• v.34 no.2
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• pp.104-126
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• 2024

Buffer and backfill play an essential role in isolating high-level radioactive waste and retard the migration of leaked radionuclides in deep geological disposal system. A bentonite mixture, which exhibits a swelling property, is considered for buffer and backfill materials, and excessive groundwater inflow from surrounding rock mass may affect stability and efficiency of their role as an engineered barrier. Therefore, stringent quality control as well as in-situ installation management and inflow water constrol for buffer and backfill are required to ensure the safety of deep disposal facilities. In this study, we analyzed the design requirements of buffer and backfill by examining various laboratory tests and a field study of the Steel Tunnel Test at the Äspö Hard Rock Laboratory in Sweden. We introduced how to control the quality of buffer and backfill construction in-field, and also presented how to handle excessive groundwater inflow into disposal caverns, validating the groundwater retention capacity of bentonite pellets and the effectiveness of geotexile use.

• Korean Journal of Veterinary Research
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• v.15 no.2
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• pp.293-307
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• 1975

As it has been known recently that anisakis type larvae harbouring in marine fishes are a causal agent of zoonosis to human and probably to land living mammal animals, attention was focused on the study on the larvae in an aspect of epidemiology or epizootiology. The present work was conducted from 1966 to 1975 for i) survey on the harbouring status of anisakis type larvae in marine fishes of this country, ii) observation on the response to the experimental infestation of the larvae to the pigs, in the reason that they could well fetid raw fish viscera occasionally containing the larvae as a high protein source of swine food, and iii) observation on the larval resistance and response to vermicidal agents for the purpose of prevention of the larval infection to the mammal animals. The data obtained in the studies were summarized as follows: 1. In the survey on the status of larvae harbouring in main species of marine fishes of this country, 15 species, a total of 1,940 fishes, were observed and the result was summarized in table 2. Average number of larvae, in upper rank of 5 out of all 15 species of fishes, were as highest as 156 larvae ranging 74 to 450 in Pseudosciaena manchurica (chamjogi), 54.5 ranging 15 to 240 in Trichiurus haumela (kalchi), 35.6 ranging 8 to 112 in Trachurus japonica (junggengi), 30.6 ranging 4 to 65 in Parapristipama trilineatum (benjari) and 20.5 ranging 3 to 48 in Nibea argentata (boguchi) respectively. In morphological observation, size of the larvae in the fishes were varied, ranging from 2 to 32mm long, and a tendency to larger size and number of larvae in the fishes, which were wider sea migration, higher age and lager bodily size, was observed The favorite places harbouring the larvae in fishes were mainly around the intraperitoneal viscera such as mesentery, omentum, liver, pyloric suspensory, fat tissue and cloaca, and rarely in body muscles of fish. Fishes heartily infested with the larvae showed stunted growth decreased egg formation and severe damage of liver. 2. In the experimental infestation of the larvae to normal pigs, as illustrated in table 3, a group with large dose of larvae (a total of 1,800 larvae, 300 larvae Per dose, twice in a dart for 3 days) showed acute clinical syndrome terminatine death with a week course, whereas two groups with less dose of larvae (a total of 180~360 larvae, 10 larvae per dose, at 5 days interval for 70~180 days) showed subclinical syndrome with remarkably stunted growth as. much as approximately one half of body size in contest to the control pigs. In the pathological findings, a group with large dose of larvae showed macroscopically larvae penetrating to the gastric wall with severe gastroenteritis, and histopathologically various acute lesions caused by active larvae penetration into the wall of stomach and interstine, whereas two groups with less dose of larvae showed chronic lesions such as hypertrophy and verminous granulomatous swelling of gastric wall, suggesting strongly the possibility of natural infestation of larvae to swine. 3. In the resistance of the larvae to the chemical solutions, the larvae tolerated for 2 days in 15 percent solution of sodium chloride and acetic acid, and for 7 days in 70 percent solution of ethyl alcohol. In the resistance to the temperature, the larvae died within 1 second at $62^{\circ}C$ and tolerated for 24 hours at $-3^{\circ}C$, 12 hours $-5^{\circ}C$ respectively. 4. For the experiment on the vermicidal effect to larvae, general vermicidal drugs such as Neguvon, Combantrin, antimony Potassium, piperazine adipate and piperazine dihydrochloride, oxidizer such as potassium permanganate and potassium chlorate, and dyes such as gentian violet and crystal violet were used, and among them, as illustrated in table 6, potassium permanganate was proved as the best. In the successive test for the practical use of potassium permanganate, vermicidal effect in seawater solution of potassium permanganate and common-water solution of potassium permanganate were compared, and then retested by dipping the fish viscera including the larvae into the two different solutions of potassium permanganate. The result through these tests indicated that 0.01 percent common water and sea-water solution of potassium permanganate could be apparently recommended as a preventive vermicidal solution, having 90 to 100 percent vermicidal effect by dipping for 12 to 24 hours even though sea-water solution of potassium permanganate had a tendency to slightly less effect than the common-water solution of potassium permanganate (Table 8).

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of Life Science
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• v.18 no.11
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• pp.1584-1591
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• 2008

The effect of Chlorella hot water extract (CE) on hyperglycemia in streptozotocin- induced diabetic rats has not been studied. Therefore, hypoglycemic effect of CE in type I streptozotocin- induced diabetic rats was studied. Rats were fed a semisynthetic diet supplemented with either 3% (the STZ+CE3) and 6% (the STZ+CE6) CE or no supplement the Normal and the STZ-Control rats for 4 weeks. The concentrations of fasting and non-fasting blood glucose were higher in the STZ-Control rats than in the Normal rats, but this rise was lowered in the STZ+CE3 and the STZ+CE6 rats. Serum insulin concentrations were decreased with STZ injection, however, the decreased levels were almost restored to the Normal level with CE supplementation. The increased serum fructosamine levels associated with hyperglycemia were decreased with the CE treatment. The morphology of pancreatic islets in the Normal rat was round and maintained a typical arrangement. The STZ-Control pancreatic beta-cells were found to have significant swelling and severely morphological damaged, however, pancreatic tissue damage by STZ in the CE-supplemented diet group was ameliorated. This study shows that Chlorella hot water extract had a hypoglycemic effect on the STZ-diabetic rats via either increased insulin secretion during recovery or the prevention of STZ-induced pancreatic damage.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.9
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• pp.636-642
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• 2013

In order to overcome drawbacks (i.e., filtration and recovery) of conventional powder type photocatalysts, nano-ZnO/Laponite/PVA (ZLP) photocatalyzed adsorption balls were developed by using in situ mixing of nanoscale ZnO as a photocatalyst, and Laponite as both adsorbent and supporting media in deionized water, followed by the poly vinyl alcohol polymerization with boric acid. The optimum mixing ratio of nano-ZnO:Laponite:PVA:deionized water was found to be 3:1:1:16 (by weight), and the mesh and film produced by PVA polymerization with boric acid might inhibit both swelling of Laponite and detachment of nanoscale ZnO from ZLP balls. Drying ZLP balls with microwave (600 watt) was found to produce ZLP balls with stable structure in water, and various sizes (55~500 ${\mu}m$) of pore were found to be distributed based on SEM and TEM results. In the initial period of reaction (i. e., 40 min), adsorption through ionic interaction between methylene blue and Laponite was the main removal mechanism. After the saturation of methylene blue to available adsorption sites for Laponite, the photocatalytic degradation of methylene blue occurred. The effective removal of methylene blue was attributed to adsorption and photocatalytic degradation. Based on the results from this study, synthesized ZLP photocatalyzed adsorption balls were expected to remove recalcitrant organic compounds effectively through both adsorption and photocatalytic degradation, and the risks of environmental receptors caused by detachment of nanoscale photocatalysts can be reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.366-372
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• 2006

This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from $60^{\circ}C\;to\;80^{\circ}C$ in both, and since then it has changed a bit. Both began to show their solubility at $60^{\circ}C$ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher ${\lambda}max$ and absorbance at ${\lambda}max$ than starch B. X-ray diffraction patterns showed that starch A is type $C_b$ and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from $66.95^{\circ}C$ to $77.5^{\circ}C$ and its enthalpy is 2.04 cal/g. And starch B gelatinized from $67.09^{\circ}C\;to\;77.5^{\circ}C$, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Geotechnical Engineering
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• v.10 no.4
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• pp.5-16
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• 1994

This paper is concerned with the engineering characteristics weathered mudstone soil in Pohang area. The crushability of weathered Boil can be described in terms of the ratio of surface area(Sw'/Sw). In this study, the characteristics of weathered mudstone soil was investigated by performing teat such as compaction. CBR, permeability, and grain size according to compaction energy. The results are found as follows : (1) In generally, the specific gravity of weathered mudstone soil is very small and optimum moisture content (OMC) is large and maximum dry density is small (2) The CBR value increases as the compaction energy increases, but this value decreses from D -2 compaction(26kg.cm/cm3). the swelling ratio increases the npaction energy to 20.6kg.cm/cm" and decreases in all compaction energy from 20.6kg.cm/cm3 (3) As the compaction energy is small, the change of permeability due to water content is large and the difference between minimum coefficient of permeability and coefficient of permeability at OMC is large, but the difference is small as the compaction energy increases (4) The decrease of permeability due to the decrease of void ratio and the increase of ratio of surface area is caused by the crush of particle due to the increase in compaction energy. Especially, the compaction energy is smaller, the change of the ratio of surface area to the coefficient of permeability is larger.rger.

• Herbal Formula Science
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• v.15 no.1
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• pp.21-35
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• 2007

Objectives : The aim of this study is to find the therapeutic meaning of the Portulacea in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of administration, I have researched thirty literatures to mention the Portulacea in time sequence. Results : 1. The Portulacea belongs to the Portulacaceae herbs and it consists of noradrenaline, potassium sometimes containing small amounts of dopamine, dopa, malic acid, citric acid, glutamine acid, asparagin acid, alanine, cane sugar, grape sugar, fruit sugar. 2. The processing of drug is wash of water clealy, and remove the foreign substance. Then the drug is cutting to use. The method of burnt to ashes is used, too. 3. The properties and tastes of drugs is acid, cold, nontoxic. The meridian tropism is mainly liver and the large intestine meridian. 4. From old times, Portulacea has come into general use to treat eczema, the rose erysipelas, an acne, hemorrhoids, discharge from the womb etc. because it is effective on neutralizing poison, reduce a swelling, a tumor, an abscess and stopping of bleeding 5. Portulacea must be stoped When person have a weak digestive organ becase it is cold herba. And don't take use with Fish and shellfish. 6. Portulacea is useful method to external care. To use the herba, pulverize amount of property and then apply to the the affected part Conclusions : This study showed that the Portulacea is useful herb to treat of skin disease and useful method to external care.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.179-185
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• 1987

The physicochemical properties and characteristics of sweet potato starches which were isolated from the six varieties were investigated. The shapes of starch granules which observed through photomicroscope and scanning electron microscope lucre round and polygonal, but those of the Shinmi were most polygonal, and the average diameters were in the range of $10.4{\sim}14.2$ microns. The amylose contents were between 25% and 28%, and blue values and alkali numbers were in the range of $0.29{\sim}0.36$, $7.0{\sim}12$, respectively. The swelling power and solubility patterns of the starches were negligible until $50^{\circ}C$, thereafter it increased rapidly and the Eunmi showed highest water binding capacity of 211.6%. Amylogram pattern of 6% starch solutions were similar to no peak viscosity, but maximum viscosity varied widely with varieties. A significant positive correlation was observed between amylose content and average gelatinization temperature. Taste and texture of the steam cooked sweet potatoes were negatively and positively correlated with moisture and amylose contents, respectively, while those of the microwave cooked sweet potatoes were only positively correlated with amylose contents.