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임진관,이송우,감상규,이동환,이민규 한국환경과학회 2005 한국환경과학회지 Vol.14 No.1
Adsorption characteristics of toluene vapor, which is one of important source of volatile organic compounds (VOCs), by activated carbon were investigated using a fixed bed adsorption column. The operating parameters such as breakthrough curve, adsorption capacity. mass transfer zone (MTZ), and length of unused bed (LUB) were studied. The experimental results showed that the breakthrough time decreased with increasing inlet toluene concentration and gas flow rate. MTZ and LUB increased with the increase of inlet concentration, gas flow rate, and particle size of activated carbon. The adsorption capacity increased with the increase of inlet toluene concentration, while it decreased with increasing particle size. However, it was kept at constant value regardless of the increase of gas flow rate. Adsorption isotherm of toluene vapor could be represented by the Freundlich adsorption equation fairly well. From the adsorption experiments using some VOC gases such as toluene, xylene, butyl acetate. butanol and acetone, it was also found that the adsorption capacity was higher in the case of gas with higher boiling point and lower vapor pressure.
慶北大學校 Campus 內 Bench 設値現況 및 利用實態分析
李鉉澤,鄭聖寬,林元炫,鄭東煥 慶北大學校 1988 論文集 Vol.46 No.-
This study was to establish a basic theory of facilities. In this study, establishment status, users' actual conditions' senses were investigated about bench in KPNU. The main results of this study were as follows: 1) The bench type was classified 6 types. They were named as bench shape.. Rentangle (87.0%) was established the highest. And concrete(47.0%) was the highest in case of materials. Backboard was all much the same number in case of established(46.5%) and unestablished(53.5%). 2) There was not bench size standard and most of benches were unfit to the humanscale. It indicated that bench, design and construction must consider the humanscale. 3) Bench was used for rest and talks(85.0%). Arrangement direction of bench was considers and more bench for rest was constructed in the future. 4) 2-3 persons (76.0%) was the highest in bench users and 3-4 persons (50.0%) who use the other places was the highest in case of user group. It suggested that bench for 2-4 persons was needed for bench users. 5) In the post-occupancy evaluation, design, color, and number of bench were evaluated below the normal. Especially, concrete bench (non backboard) was evaluated negatively in convenience, harmony with surroundings, design, and quality of material. More benches were needed and design, color, convenience, quality of material, and harmony with surroundings were considered convenience, quality of material, and harmony with surroundings were considered in bench construction. In conclusion, this study was researched only one facilities, but study with various facilities in various sites (school, park, amusement park, street, and parking area) were needed in the future.
吳世旭,姜鎬珉,兪在煥,林東哲 東亞大學校 1988 東亞論叢 Vol.25 No.1
This study has been carried out to investigate the characteristics of fatigue crack of welded zone and heat affected zone of friction welded dual phase steel. The results obtained from the experiments are summarized as follows. Microstructure of welded zone is changed to ferrite and pearlite from ferrite and martensite by wel-ding heat. Micro-vickers hardness of welded zone is higher than that of base metal zone and heat affec-ted zone. Micro-vickers hardness of heat affected zone is lower than that of welded zone and microstructure of heat affected zone is changed to fine martensite and ferrite by heating cycle of welding. Fatigue limits of heat affected zone is a little higher than that of welded zone and base metal zone. There are no difference of fatigue limit of base metal zone and welded zone. Fatigue strength of welded zone is similar to that of base metal zone. At high △K region(△K>19MPa·??), fatigue crack propagation velocity of heat affected zone is slower than that of welded zone and base metal zone, and the difference of fatigue crack propagation velocity is smaller than that of high △K region. The crack occurs to the notch in heat affected zone first, but the final fracture surface is the surface of welded zone. It is abvious that heat affected zone of friction welded dual phase steel superior to welded zone and base metal zone in fatigue strength and resistance of fatigue crack propagation. The above mentioned facts are contrary to theory that heat affected zone of general metals is weaker than welded zone and base metal zone.
Lim, Hyun-Woo,Kim, Dong-Hyeon,Kim, Se-Hyung,Lee, Jun-Man,Chon, Jung-Whan,Song, Kwang-Young,Bae, Dongryeoul,Kim, Jinhyun,Kim, Hyunsook,Seo, Kun-Ho Korean Society of Dairy Science and Biotechnology 2018 한국유가공기술과학회지 Vol.36 No.3
There are more than 25 species of Mentha plants, which are aromatic perennial herbs. Currently, these species are being widely used with great interest because of various clinical findings regarding their health benefits. This is due to the abundance of volatile compounds that could expedite environmental interactions such as protection against herbivores, parasites, pathogens, and so on. Therefore, in this study, the antimicrobial effect of Mentha piperita (peppermint) oil on Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis were investigated using the spot-on-lawn method. The results show that Mentha piperita (peppermint) oil exhibited antimicrobial activities against Bacillus cereus, Staphylococcus aureus, and Cronobacter sakazakii; however, it did not inhibit the growth of Salmonella Enteritidis. This shows that the antimicrobial effect of Mentha piperita (peppermint) oil is effective against both Gram-positive and Gram-negative bacteria. Hence, in the present study, Mentha piperita (peppermint) oil was shown to have strong antimicrobial activities; it could be used as a potential food additive for improving the quality of various milk-based products due to its various bioactive properties. Future studies should be conducted for manufacturing functional dairy products with the addition of peppermint oil to prevent and/or alleviate specific diseases.
Antiobesity Effect of Exopolysaccharides Isolated from Kefir Grains
Lim, Juha,Kale, Madhuvanti,Kim, Dong-Hyeon,Kim, Hong-Seok,Chon, Jung-Whan,Seo, Kun-Ho,Lee, Hyeon Gyu,Yokoyama, Wallace,Kim, Hyunsook American Chemical Society, Books and Journals Divi 2017 Journal of agricultural and food chemistry Vol.65 No.46
<P>Physiological properties of water-soluble exopolysaccharides (EPS) and residues after EPS removal (Res) from the probiotic kefir were determined in high-fat (HF) diet-fed C57BL/6J mice. EPS solutions showed rheological properties and lower viscosity compared to those of β-glucan (BG). EPS significantly suppressed the adipogenesis of 3T3-L1 preadipocytes in a dose-dependent manner. Mice were fed HF diets containing 5% EPS, 5% BG, 8% Res, or 5% microcrystalline cellulose (control) for 4 weeks. Compared with the control, EPS supplementation significantly reduced HF diet-induced body weight gain, adipose tissue weight, and plasma very-low-density lipoprotein cholesterol concentration (<I>P</I> < 0.05). Res and BG significantly reduced body weight gain; however, reduction in adipose tissue weight was not statistically significant, suggesting that the antiobesity effect of EPS occurs due to viscosity and an additional factor. EPS supplementation significantly enhanced abundance of <I>Akkermansia</I> spp. in feces. These data indicate that EPS shows significant antiobesity effects possibly via intestinal microbiota alterations.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2017/jafcau.2017.65.issue-46/acs.jafc.7b03764/production/images/medium/jf-2017-037645_0008.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/jf7b03764'>ACS Electronic Supporting Info</A></P>
Lim, Young Don,Seo, Dong Wan,Lee, Soon Ho,Islam, Md. Monirul,Jin, Hyun Mi,Jang, Ho Hyoun,Jeong, Insuk,Kim, Whan Gi Trans Tech Publications, Ltd. 2011 Materials science forum Vol.695 No.-
<P>Poly(ether sulfone)s (PES) containing 25-75 mol % valeric acid were prepared with bisphenol A, bis(4-chlorophenyl)sulfone and 4,4-Bis(4-hydroxylphenyl)valeric acid using potassium carbonate in DMAc (dimethylacetamide) at 160 °C. Copolymers containing carboxylacid group were reduced to hydroxy group by BH3solution 1M in THF and NaBH4 co-catalyst. Sulfonated poly(ether sulfone)s (S-PES) were obtained by reaction of 1,3-propanesultone and the reduced copolymer (PES-OH) with potassium t-butoxide. Composite membranes were prepared with copolymers and SiO2nanoparticles(20 nm, 4-10 wt%). The composite membranes were cast from DMSO.A series of composite membranes were studied by<SUP>1</SUP>H-NMR spectroscopy, differential scanning calorimetry (DSC), and thermo gravimetric analysis (TGA). Sorption experiments were conducted to observe the interaction of sulfonated polymers with water and methanol.</P>
( Dong-hyeon Kim ),( Hyun-woo Lim ),( Se-hyung Kim ),( Jun-man Lee ),( Jung-whan Chon ),( Kwang-young Song ),( Dongryeoul Bae ),( Jinhyun Kim ),( Hyunsook Kim ),( Kun-ho Seo ) 한국유가공기술과학회 2018 한국유가공기술과학회지 Vol.36 No.3
In this study, the antibacterial activity of Aronia melanocarpa (black chokeberry) ethanol extract against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis was investigated using the spot-on-lawn assay. The results showed that this extract exhibited antibacterial activities against Bacillus cereus (complete inhibition) and Staphylococcus aureus (partial inhibition), but did not inhibit the growth of Cronobacter sakazakii and Salmonella Enteritidis. This study shows that the Aronia melanocarpa (black chokeberry) ethanol extract was more effective against Gram-positive bacteria than Gramnegative bacteria. Hence, it is suggested that Aronia melanocarpa could be a useful food supplement, and could be utilized as a naturally derived additive for maintaining the safety of various dairy products. Furthermore, future research should be conducted to examine the possibility of using such products as functional ingredients for improving the antioxidative and anti-inflammatory activities of food products.