• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.1
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• pp.125-130
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• 2010

It is necessary to re-establish the code and to control the quality of the recycled aggregate itself for ensuring the useability of the recycled aggregate using waste concrete. Generally, adhering mortar cause of the water absorption ratio increment and strength decreased at the surface of the aggregate of the recycled aggregate using waste concrete, thus removing the adhering mortar could increase the useability of the recycled aggregate in the concrete industry. In this study, as a quality control method of the recycled aggregate using waste concrete, the quality characteristic of the recycled aggregate according to the mixing proportion between the recycled and the natural aggregate is obtained Therefore, a system is established to reuse the recycled aggregate in the construction industry.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.1
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• pp.10-14
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• 1994

The slowly released potassium fertilizer was developed by mixing fly ash with KOH, anthracite coal powder, KCI, $K_2CO_3$ and $Mg(OH)_2$ as the substances for accelerating calcination. Measuring proper ratios of raw materials, we found that the anthracite coal powder was 12 percent and $Mg(OH)_2$ was two to three percent. The optimal calcination temperature and time were proved to be $850^{\circ}C$ and 30 minutes, respectively, however, the trial product with lower temperature and shorter time in calcination had low quality. The K solubility of the product was very low compared to that of the KCl fertilizer.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.1
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• pp.1-10
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• 2013

In this study utilize industry product for OPC(ordinary portland cement) and BFS(blast furnace slag) mixing concrete early age compressive strength elevation and executed study for high strength binder. Association ratio of industry product for high strength binder manufacture is Titanogypsum (4) : Limestone (3) : Waterworks Sludge by ratio of (3) as it is proper move. high strength binder mixing rate appeared that (7~9) % are proper via preliminary test. Could confirm that display high compressive strength incidence rate in early age than plain harmony according as mix high strength binder mixing concrete compressive strength high strength binder. Also, high strength binder generality that give function than high strength binder used in existing displayed more excellent intensity, and compressive strength displayed result that multiply single breadth according as high strength binder substitute that give function increases.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• 한국유가공학회:학술대회논문집
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• 2001.05a
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• pp.15-23
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• 2001

It is very interest to use transparent milk for various determination because milk emulsion or colloidal state bring out opacity. The fat globule can disperse by butanone and casein complex can also disintergrate to monomer by action of Triton with aide of SDS and NaOH in same milk phase at time because it can be possible that butanone have amphiphilic characteristic solvent also miscible. Our formulution of solvent can treat almost all type of milk products except with proportion of Triton/Butanone such as 8:2 and 9:1 . In spite of growth inhibition to contact with solvent it call be use also for microbial counting because this formulution did not attactk wall. This is why present technique can be applied to diver determination for the reason of milk payment system, quality control, and national planning or control of national dairy.

• Journal of Aquaculture
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• v.10 no.2
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• pp.163-169
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• 1997

An experiment was conducted to determine the effects of feeding extruded-floating (EP), slow-sinking (SP), fast-sinking (FP) or moist (MP) prepared with two different levels of fish meal, respectively, on the growth, feed efficiency and body composition in Korean rockfish (Sebastes schlegeli). Triplicate groups of the 50 fish averaging 75g were fed each of the following diets : high fish meal (72% in diet)-EP, low fish meal SP, low fish meal-FP and low fish meal-MP for 15 weeks. Dietary fish meal levels or pellet types did not influence weight gain, feed efficiency and bo요 composition of the fish (P>0.05). Findings showed that each of EP, SP or FP can by used as a practical type of diet for Koran rockfish.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Journal of the Korean GEO-environmental Society
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• v.25 no.6
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• pp.5-12
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• 2024

Currently, a grouting method that minimizes damage to the reservoir embankment by injecting solidification agent at low pressure is commonly used to ensure waterproofing and safety of the embankment, but the use of solidification agents can cause issues, such as a decrease in durability and a lack of clear method for determining the mixing ratio. In this study, when the base ground and solidification agent were stirred and mixed at various weight mixing ratios, the permeability coefficient and strength of the mixture were confirmed through laboratory tests, and the optimal mixing ratio was suggested through analysis of the test results. The specimen for the laboratory test was produced considering the mixing ratio of the solidification agent. The specimen for the permeability coefficient test was tested by producing one each of cohesionless and cohesive soil for a mixing amount of 1.5 kN/m³ of solidification agent, and the permeability test results confirmed that the water barrier performance was secured below the permeability coefficient value required by various design criteria. A total of 24 specimens for the strength test were produced, 3 for each of 5 mixing amounts for cohesive soil and 3 mixing amounts for cohesionless soil. The strength test results showed that the uniaxial compressive strength tends to increase linearly with increasing curing time for both cohesionless soil and cohesive soil when the mixing amount is less than 2.0 kN/m³. Therefore, the optimal mixing ratio applied to the site is determined to be mixing amount of 1.5 kN/m³ and 2.0 kN/m³. Finally, numerical analysis reflecting test results was conducted on design case for improvement projects for aging reservoirs embankment to verify the water barrier performance and safety improvement effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• Journal of Aquaculture
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• v.16 no.3
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• pp.190-195
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• 2003

Dietary optimum ratio of frozen raw fish and commercial compound meal (CCM) in moist pellet (MP) were investigated to improve the growth rate, and feed and economical efficiency in the flounder, Paralichthys olivaceus. Experimental fish (average body weight, about 48 g) were divided into 6 groups and each group was fed with raw fish (FRF), and MPs (ratio of raw fish and CCM=9:1, 8:2, 7:3, 6:4 and 5:5) for 10 weeks. The 9:1, 8:2, 7:3, 6:4, 5:5 groups showed no significant difference in weight gain as 203.5~217.3%, while the FRF group showed significantly low growth rate as 183.1%(P<0.05). The feed efficiency gradually increased with the increase in the ratio of CCM and was the highest in the 5:5 group as 89.7%. As a result of analysis of body composition after the experiment, moisture was significantly low in the 7:3 group (P<0.05) and crude protein was significantly low in the 9:1 group (P<0.05). The crude lipid increased as the ratio of raw fish increased, and it was the highest in the raw fish group (8.3%) and the lowest in the 5:5 group (4.6%). There were no significant difference in hepatosomatic index (HSI) and condition factor(CF) among the experimental groups. Visceralsomatic index (VSI) increased with the increase in the ratio of raw fish and was significantly high in the raw fish group as 5.49 (P<0.05). For the unit cost of feed, it was found that raw fish was economical when mackerel, a source of raw feed, was 400 won/kg, while the ratio of 5:5 was economical when it was more than 500 won/kg. Results of this study concluded that sole use of raw feed is not desirable in view of growth, environment and economy, and the 5:5 group showed highest effect under the least use of raw feed.