• Journal of the Korean GEO-environmental Society
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• v.13 no.6
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• pp.83-90
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• 2012

Generally, the effect of the cement deep mixing method on the improvement of clay ground is far greater than the effect of physical improvement. Although it leads to great improvement strength in the initial stage, there are not many constructional precedents in Korea and it is hard to manage quality according to the cement-clay mixing method. In order to figure out the strength characteristics according to the mixing ratio of cement, sand, and clay and the improvement characteristics of weak ground according to the forms of the specimens to be improved, marine clay was used in this study to conduct the uniaxial compression test and soil bin model test. The test piece specimens for the uniaxial compression test were mixed with sand in a fixed ratio with the criterion of the water cement ratio. The cement was mixed with clay in the ratios of 10%, 20%, 30%, and 40% to the clay weight. The moisture content of the soil ground was made in the ratios of 40%, 60%, and 80%. The test piece specimens went through curing by moistening for 7, 14, and 28 days and underwent the uniaxial compression test according to the curing period. For the bearing test, the soil bin models were made and the ground improved in the Mat type was formed. After that, the bearing strength was compared in this study according to the improvement ratio and analyzed the intervening effect between the walls of the improved specimens.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.298-305
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• 2005

Antimicrobial packaging paper was prepared with a powder-type botanical antimicrobial agent from grapefruit seed extract (BAAG) and zeolite according to TAPPI standard method. The functional fillers containing BAAG fixed to CaCO$_3$ and zeolite were well retained in the fiber network by a retention aid such as cationic polyacrylamide, which was ascertained by the ash contents of paper and the SEM microphotographs. With addition of the functional fillers to paper, tensile strength and burst strength of the paper decreased by interference of the functional fillers with interfiber bonding but bending stiffness and tear strength increased by improved elastic modulus of paper and delayed transfer of tearing energy. Finally, it was confirmed that the antimicrobial packaging paper might be able to be used to make packaging bags and corrugated containers due to the minor deterioration of strength properties.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.705-713
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• 2010

This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fiber and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27% respectively. The mulberry leaf-mixed powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the mulberry leaf powder-added dough were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness increased. Maximum viscosity by amylograph analysis increased gradually with the addition of mulberry leaf powder, while gelatinization temperature was not affected. Degree of extension decreased as shown in extensograph analysis with increasing content of mulberry leaf powder.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.48-48
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• 2011

국내 염색가공업에 종사하는 중소기업은 약 1,700여개 업체로써, 평균 50억/년 매출을 하고 있으며, 생산의 대부분을 임가공에만 의존하고 있는 실정이다. 이들 염색가공업체들은 섬유제품의 품질 향상 등을 위해 전처리, 염색, 가공이라는 섬유습식공정을 행하게 되는데 그 공정이 따로 분리되어 있어 임가공 업체 입장에서는 시간과 비용 차원에서 비효율적인 면이 존재하여 왔다. 따라서 공정합리화, 원가합리화를 위해 따로 분리되어 있는 위 공정을 통합하려는 시도를 많이 했지만 전처리/염색 공정의 통합에서 일부 성과가 있었을 뿐 효과면에서는 아직 미흡한 실정이다. 또한 가공이란 공정은 그사용 약제의 특수성에 따라 기존 Padding-Drying-Curing이라는 3 step process를 반드시 필요로 하고 있기 때문에 가공 공정의 통합은 시도조차 이루어지지 않고 있는 것이 현실이다. 따라서 염색공정과 가공공정의 통합을 시도하기 위해서는 관련 약제 개발이 출발이라 할 수 있으며 그 첫 대상은 염색 공정의 소핑과 가공공정의 유연처리를 동시에 행할 수 있는 소핑유연제로 선정하려 한다. 즉 셀룰로오스계 섬유의 반응성 염색 후 소핑 공정에서 일액형 소핑유연제, 한가지 제품만을 간편하게 사용해도 소핑효과와 유연효과를 동시에 얻어 후속 유연처리 공정을 생략할 수 있는 것이다. 그렇게 되면 시간적으로나 비용적으로 큰 절감 효과를 가져와 임가공 업체의 부담을 덜어 줄 수 있을 뿐만 아니라 공정 통합을 통해 배출되는 폐수의 양도 상당량 감소시킬 수 있을 것으로 기대된다. 본 연구 결과, 폴리옥시에틸렌 트리데실 에테르 타입의 계면활성제와 개질된 디메틸폴리실록산 계열의 실리콘 오일, 그리고 이들의 상용성을 확보하기 위한 특수 용제 및 첨가제를 최적의 비율로 배합하여 안정한 일액형 복합 소핑유연제를 제조할 수 있었다. 제조된 소핑유연제는 유백색 반투명 액상의 외관을 가지며 pH(10%solution)는 $7{\pm}1$, 고형분은 $13.5{\pm}0.5%$이었다. 이 소핑유연제의 성능 평가결과, 소핑력은 기존의 소핑제와 동등 수준으로 세탁견뢰도 4급이상의 성능을 보였고, 유연성 면에서도 기존의 유연제와 동등 수준으로 평가되었다. 이로써 기존의 분리된 소핑 공정과 유연공정을 개발된 제품을 이용하여 통합할 수 있어 염색현장의 비용절감, 공정단축의 효과를 기대할 수 있게 되었다.

• Journal of Navigation and Port Research
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• v.37 no.2
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• pp.165-171
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• 2013

YoungDo bridge is the first suspension bridge in Busan which experienced several times repair and reinforcement after completion in 1934. The bridge is under demolition for extension and restoration work since 2011. The purpose of this research is to establish data base about modern concrete. The mix design of the concrete is like that cement : fine aggregate : coarse aggregate = 1 : 2 : 4 or 1 : 3 : 6 by the parts. The compressive strength is in the ranges from 50 to 55 MPa and the elastic modulus is in the ranges from 25 to 35 GPa. From the fact that the deviation is less than 10 %, considerably high quality control was conducted in those days. The carbonation depth is 5.92 cm at the bridge post and 14.3 cm at the machine room. That is why ocean environment keeps the high humidity. The diffusion coefficient of chloride ion through the pores in concrete is 1.052e-12 $m^2/s$ from the regression analysis using the experiment data. The water cement ration is estimated at approximately 35 % in case if the concrete using ordinary Portland cement.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.101-107
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• 1990

Apparent and true metabolizable energy (AME and TME) contents and true amino acid availability (TAAA) values of full-fat seed, oil meal and oil of canola were assayed employing mature Single Comb white Leghorn roosters. For AME, test diets containing 30% level of canola full-fat seed, oil meal, oil meal plus oil or 10% level of oil were fed for a 3-day adaptation period, followed by a 4-day fecal collection period. For TME and TAAA, 30g test diets were force-fed and total excreta were collected for 48 hours, following a 24 hour fasting period. Metabolizable energy values were corrected to zero nitrogen balance(AMEn and TMEn), Canola contained 4,485, 1,984,8,275 and 5,655kcal/kg of AMEn and 4,577, 2,103, 8,487 and 5,630kcal/kg of TMEn for full-fat seed, oil meal, oil and mixture of meal plus oil, respectirely. The mixtures of oil meal plus oil had significantly higher available energy contents than the full-fat seeds (p＜0.01) . In general, TAAA values of full-fat seed were higher than those of oil meal.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (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 instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.604-609
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• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.