• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.3_4
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• pp.422-432
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• 2004

This study investigated underwear consumption behavior of women, who were 20∼59 years old and resided in Incheon during 2002 summer. 372 women completed questionnaires, and data were analyzed using factor analyses, t-test, ANOVA, $\chi$$^2$-analyses. They usually purchased underwear considering comfort and economic factor at a discount store. They wore sleeveless T-shirts, but they didn't wear underpants except panties highly all the year round. Higher rate of them wore pantyhose instead of underpants during autumn, winter and spring. They demanded unstitching of stitches and lengthened sleeves in most of the groups. And older and lowly educated women group wanted widen armhole of upper underwear, and tighten waistband of panties. They generally washed in washing machine using cold water. Besides they added oxygen bleach and softner during wash and final rinse. Older than 20's boil their underwear frequently. The women in a group of boiling commonly answered the looseness of waistband. It is recommended not to boil but to soak with bleach added warm water for improving the whiteness and durability of underwear. For a treatment with higher temperature deprives the elasticity of spandex.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.3
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• pp.271-275
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• 2016

Recently, pollution problem in coastal water has become more serious and pollution including red tide serves as a main reason for reduction of fishes resources. Particularly, nutrients such as nitrogen and phosphorus are the most serious pollutants. Normally, biological wastewater treatment process is used in removing such nutrients. However, it is difficult to adopt the biological wastewater treatment process to a small-scale fish processing factory in case of using seawater as wash water. Thus, removing nutrients through struvite crystallization is investigated in this study for treating shrimp processing wastewater. Experiments were conducted by varying molar ratio of $Mg^{2+}:NH^4-N:PO^4-P$ from 1:1:1 to 2:1:1. It can be concluded that optimum molar ratio is 1:1:1. Struvite crystallization process is compared with chemical coagulation process using PAC and struvite crystallization process is proven as the more effective process in removing nutrients from wastewater. In view of results obtained from these experiments, struvite crystallization process is a promising method in removing nitrogen and phosphorus from wastewater; however, not so good in removing organics. Thus, struvite crystallization process is suitable as the pre-treatment process in treating shrimp processing wastewater and additional biological process is needed to remove organics.

• Journal of Environmental Impact Assessment
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• v.10 no.3
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• pp.223-234
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• 2001

In this study, we conducted a survey to examine the runoff characteristics of nonpoint sources, which wash off pollutants from the surface of basin during rainfall and affect water pollution of streams. An Anyangchun basin in the region Ewiwang City was selected as a study site. The basin divided into several subbasins such as Wanggokchun, Ojeonchun, and Anyangchun based on the tributaries, which confluence to the main stream of Anyangchun. Four times of field examination had been carried out between July and August of 2000, and water quality data collected from the surveys had been analysed. The survey includes in-situ flow, DO and PH measurements in the outlet of catchment. Laboratory analysis includes BOD, TN, TP. From the result, pollutant by runoff of nonpoint sources were washed out along with stormwater in the beginning of rainfall, and flowed into streams resulted in stream pollution. In case of BOD, the load from Ojeonchun catchment, most of which included urban areas, took up 50% of the total load from the entire watershed. Thus, by the results, it is clear that runoff load by urban nonpoint sources plays an important role in the control and management of nonpoint sources for the watershed.

• 한국태양에너지학회:학술대회논문집
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• 2009.11a
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• pp.309-313
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• 2009

This study was conducted to improve the power of PV module using a surface cooling system. One of the unique characteristics of PV module is power drop as a module surface temperature increases due to the characteristics of crystalline silicon used in a solar cell. To overcome the output power reduction by temperature effect, module surface cooling using water circulation was performed. By cooling effect, module surface temperature drops maximally $20.3^{\circ}C$ predicting more than 10% power enhancement. Maximum deviation of voltage and current between a control and cooled module differed by 5.1V and 0.9A respectively. The maximum power enhancement by cooling system was 12.4% compared with a control module. In addition, cooling system can wash the module surface by water circulation so that extra power up of PV module can be achieved by removing particles on the surface which interfere solar radiation on the cells. Cooling system, besides, can reduce the maintenance cost and prevent accidents as a safety precaution while cleaning works. This system can be applied to the existing photovoltaic power generation facilities without any difficulties as well.

• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.1852-1856
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• 2010

본 연구에서는 청계천 물막이판 설치로 인한 유역의 내수침수 영향을 분석하고자 한다. 따라서 강우시 청계천 유역내 수문열림으로 인한 양안의 복개박스와 하천 본류간의 유출거동 모의가 필요하며, 이를 위해 청계천 수문을 SWMM 모형의 위어 조건으로 고려하여 박스와 연결된 관망의 유출량을 지점별로 모의 할 수 있도록 하였다. 실제 역류가 발생한 2009년 호우사상을 대상으로 물막이판 설치 전 후에 따른 청계천 본류와 양안 박스의 흐름 및 내수 침수의 영향을 분석한 결과 월류 발생 여부 및 지속시간의 경우 설치 전 후 동일하였으나 최대월류량 및 총 월류량은 설치 후 높게 산정된 것으로 나타났다. 이는 관거의 통수능 부족과 물막이판 설치로 인한 박스 내 수위 상승에 의한 것으로 판단된다. 향후 실제월류 발생 사상의 추가적인 모의를 통해 물막이판 설치 영향을 구체적으로 평가하고자 하며, 박스 내 수위 조절이 가능한 물막이판을 설치함으로써 최적 물막이판 운영방안을 도출하고자 한다.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Journal of Korea Water Resources Association
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• v.35 no.2
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• pp.213-220
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• 2002

This reserch was focused upon experimental study for wastewater reuse and conducted to evaluate optimum operating conditions of rapid filtration process such as filter flow rate, filtration time and backwashing condition for reuse of secondary-treated effluent using the pilot plant installed in real wastewater treatment plant. Also, the experiment on treatment char-acteristics of coagulant-added activated sludge process was performed to compare with activated sludge succeeded to rapid filtration. As the filtration velocity was 100m/day, the filtration time of the rapid filter connected with activated sludge system was revealed to 40 hours. Backwashing of filter was conducted by water wash and air scour. The optimum backwashing time and backwash flow rate were 10min and 10LPM, respectively. The quantity of backwashing water of the rapid filter was about 2% of total treated water.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.3
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• pp.199-205
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• 2015

This study is about ionic water generator filter Recently, a lot of people feel deep interest in health and drinking water. And there are various types of water. Ionic water generator is a system with special function, and can be classified as a medical device and should be manufactured after approval from the Food and Drug Administration. Basically ionized water is different from the packaged and stored water. When the tap water or ground water passes through the various filters of ionic water generator, it turns to the purified water of pH7 ~ 7.5 and we can electrolyze that water into anion and cation by diaphragm. And in negative electrode side, we can get alkaline water with calcium ($Ca^+$), potassium ($K^+$), magnesium ($Mg^+$), sodium ($Na^+$) for body. In general, we can change pH value from 5 to 9 of ionizer by controlling the level of electrolysis voltage in the ionizer. In general, 1stage (pH8), 2stage (pH8.5), 3stage (pH9), 4stage (pH9.5) are used as the alkaline ionized water, -1Stage (pH6.0), -2 stage (pH5.0) are used as the acidic water. But in early stage, the water that passed through filter was weakly alkaline water and that was problem. Therefore, when filter condition is stable, the pH and ORP value of water is different with the early one. the initial setting pH value of the ionizer was confirmed that changes significantly. In order to resolve this problem we need to wash filter for some period time and neutralize by acidification treatment of the filter.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.1
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• pp.71-78
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• 2005

This study was performed to obtain the basic data on current situations and challengeable aspects of vermicomposting industries in Korea and to develope foodwaste treatment technology using earthworm. Pre-treatment process of food waste consists of cleaning, grinding, mixing and others, and salinity of food waste was 0.7% on average, thus not suitable for feed of worms. When applying wash water and going through the cleaning process, however, salinity was dropped to 0.38%, indicating that cleaning process applying wash water is necessary to control the proper salinity for growth of worms. In the food waste processing experiment applying worms, it has been presented that smaller particles induce higher processing efficiency. As a result, food waste processing by worms is possible through maintaining the suitable environment for survival of worms from input process to generation of cast. Cast generated after processing food waste was proved to be most suitable for product standard of compost thus cast is presented to be recycled after processing the food waste applying the worms.