• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.5
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• pp.93-101
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• 2010

The demand for elastic pavement, providing comfort for pedestrians is expected to increase continuously but the lack of a standard for materials mixing ratio, that is, the optimal mixing ratio between ERDM chip and polyurethane binder, is still in a trial and error stage. This study aimed at recommending an optimal mixing ratio for elastic landscape pavement through a coherence and resilience test depending on ratio. The test result is outlined as follows. In a tensile strength test, samples B and C indicated a close positive relationship between the binder mixing ratio and tensile strength, indicating that the higher the mixing ratio the higher the tensile strength. In a hardness test, none of samples A, B or C indicated a statistical interrelationship between the binder mixing ratio and hardness. That is, the hardness of the elastic pavement material remained unchanged, irrespective of the binder mixing ratio. In a resilience lest, Samples A and B indicated a close negative interrelation between mixing ratio and resilience, indicating that the higher the mixing ratio, the lower the resilience. Upon analyzing the optimal mixing ratio based on test results, an increase in tensile strength began to slow at a 20% mixing ratio, while resilience began to reduce rapidly at 22%, Thus the optimal range for a mixing ration appeared to be 20~22%. The outcome of this study could to provide guidance for improving the elasticity and stability of elastic pavement.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.193-199
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• 2002

The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.

• Land and Housing Review
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• v.12 no.4
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• pp.127-137
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• 2021

Grouting has been widely used to enhance the strength of the ground and prevent waterflow into the underground space in the geotechnical engineering field. Cement with bentonite can be considered a helpful grouting material because the bentonite has a swelling ability with water. Therefore, it is essential to evaluate the characteristics of grouting materials according to the mixing ratio for a successful grouting process. In this regard, the study investigated the viscosity and bleeding characteristics of grouting materials according to the mixing ratio (i.e., water/cement ratio and bentonite/cement ratio). In the experimental result, the viscosity increases with decreasing water/cement ratio and rising proportion of bentonite by weight of cement. However, the results of the bleeding ratio show the tendency is inversely proportional to the viscosity results. Bentonite was explored in terms of the viscosity and bleeding criterion. This result is expected to be meaningful to determine the optimized mixing ratio of bentonite-cement in the grouting field.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.273-283
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• 1983

In order to investigate the effect of the combined dietary animal and vegetable proteins on growing female and male rats and mice. 25 female and 25 male rats of 4 weeks old weighing approximately 43-65g and 47-60g, respectively, were subjected to feeding trials for 4 weeks and then subsequently to metabolic trials for 10 days. In case of mice, 25 female and 25 male mice of 4 weeks old weighing approximately 12-17g and 12-16g, respectively, were equally treated. The dietary energy level was set as 3600 kcal ME/kg, and protein and fat provided respectively 12 and 5% of the dietary energy. The rest 83% of the energy level was supplied with appropriate amounts of starch and glucose. The following results were obtained. The body weight gain of female and male rats were increased as the combined dietary animal protein level increased. Whereas that of male mice was the highest for the diet E(Ap 10+Vp 90). Food efficiencies both of female and male rats were improved as combined dietary of animal protein increased. Male rats were superior to that of female. In the mice, the food efficiency value of male mice was superior to that of female. And the values of the male showed the same fashion as that in the growth rate, although it was not for the female. Protein efficiencies, both of female and male rats, were improved as combined dietary of animal protein level increased. That of male mice was in accord with the body weight gain and food efficiencies. But that of female mice was not accordant. Nitrogen retention of the experimental diets in the same protein level was in proportion to nitrogen intake. That of male mice was improved as animal protein level increased, but, that of female mice was not. Body protein utilizability was found to be superior in mice to rats. Blood serum protein level was not found to be affected by the experimental diets in the same protein level. The best combination ratio of animal and vegetable protein seems to be variable depending on the sex and species of animals, and the best diets for female and male rats and female and male mice were found to be experimental diet A(Ap 10+Vp 90) or diet B(Ap 75+Vp 25), diet C(Ap 50+Vp 50), and diet E(Ap 10+Vp 90), respectively. From the above-mentioned results that there was no difference in growth rate of body weight gain from the weanling period to puberty, and that the protein requirements of rats and mice were different from each other.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.88-93
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• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

• Journal of Conservation Science
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• v.31 no.2
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• pp.115-123
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• 2015

This study aims to increase the transparency of the natural adhesives made with lacquer and glue. For the purpose, samples were prepared by mixing urushiol with glue in varied proportion and the characteristics and adhesive properties were investigated. By adding glue on urushiol, IR spectra of the natural adhesives became similar to that of glue as the N-H band related with protein of glue increased, while that of methylene C-H bond related to urushiol decreased. Samples were dried within a day and maintained a bright color without blackening by oxidation during the curing process. The natural adhesives with urushiol and glue showed various range of viscosity and tensile shear strength as Cemedine C or Epoxy resin according to mixing ratio. In addition, the sample of mixing ratio of 6:4 showed bright and transparency in appearance and tensile shear strength similar to that of Araldite AY103-1/HY956 for earthenware layer.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• Korean Journal of Heritage: History & Science
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• v.53 no.1
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• pp.34-51
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• 2020

In order to clarify the lime-based building method used in the Joseon Dynasty, lime materials, production techniques, and mixing methods recorded in ancient literature were examined. In ancient Joseon Dynasty literature, the use of low grade limestone as a raw material was recorded, and the use of pozzolanic materials such as Hwangtoh, white clay, and roof tile powder as mixing aids to enhance the strength of lime was recorded. In addition, various lime hydration and mixing methods were recorded, and based on re-experiments carried out with regards to this, a physical property evaluation was deemed to be required in accordance with the various types of raw lime materials, lime hydration methods, and mixture ratios. In the early Joseon Dynasty, lime was used for various aspects, but frequent problems were experienced due to lack of supply and poor production techniques. In the late Joseon Dynasty, lime production techniques developed along with mass production. Based on analysis of the manufacturing techniques of Hoegwagmyo lime mortar in the 16^th and 18^th centuries during the Joseon Dynasty, it was found that mixing ratios and the methods described in the ancient literature had been applied. It was confirmed that the mixing ratio differed depending on mixing materials and lime quality. Since the mixing ratio of Hoegwagmyo lime mortar changed over time and it was produced strictly on the basis of a guidebook, it is believed that if continuous scientific analysis of the Hoegwagmyo lime mortar production method were carried out, this would be helpful for ascertaining the chronological methodology of Hoegwagmyo.

• 보존과학연구
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• s.32
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• pp.37-52
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• 2011

This study investigates the hardening characteristics of the mixture lacquer and glue at room temperature. Diverse samples were made from manufacturing of glue to the adding ratio in sap of the lacquer tree. After the examination of moisture content of samples, it has been seen that there is no relation with glue's kinds or adding ratio, but only with contain level of moisture. The samples made with film shape in order to examine the drying time. Samples with isinglass needed for over three days and had smooth surface. However, samples mixed with animal glue dried within a day and had ripples on the surface because of fast drying rate. In addition, the samples with isinglass had slow change of colour in early step of drying and no colour difference after completely drying although it had significant changes to black oxide as soon as contact with air. In structural analysis with FT-IR showed that the carbonyl bond increased in the samples of mixed with glue, compared to raw lacquer and treated lacquer.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1563-1569
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• 1999

For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of $90{\sim}200^{\circ}C$ were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.