• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.783-789
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• 1997

This study was conducted to identify leakage of fluorescent substances out of 56 crops and to develop sorting methods of nonviable seeds of Chinese cabbage. Fluorescent substances were detected from 36 species, Chinese cabbage, radish, broccoli, cauliflower, egg plant and rape seed etc. In Chinese cabbage, the germination rate of non-sorted seeds decreased rapidly with ageing of seeds at 45$^{\circ}C$ and 100％. After Chinese cabbage seeds soaked for 4hrs and coated with cellulose, the sorting ratio of non fluorescent seeds were decreased 91.3％ to 1.7％ by increasing ageing periods from control to 8 days, while fluorescent seeds were increased drastically from 8.7％ to 98.3％. Also, incubation of water soaked dead seeds of Chinese cabbage treated with 0.5-1.0％ ninhydrin and 0.01N sodium thiosulfate for 30~60 minutes at 35$^{\circ}C$ developed purple color.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.690-696
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• 1995

Properties of dry milled rice flours made of paddy with different moisture content (12.6, 18.4 and 24.4%) were compared with those of wet milled rice flour. Among dry milled rice flour, the higher moisture content of paddy the finer particle size and the more distinct shape of starch were observed. As the moisture content of paddy increased, L (lightness) value and water absorption index of rice flour were increased, while setback in amylogram and water soluble index were decreased. Lower gel consistency and gel strength were found in dry milled rice flours than in wet milled rice flour, while no significant difference was found among dry milled rice flours. Enthalpy for melting crystalline of retrograded gels was higher in dry milled rice flours made of paddy with 24.4% moisture content than in other dry milled rice flours. Wet milled rice flour had lower retrogradation enthalphy than dry milled rice flours.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.167-176
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• 2021

When producing recycled asphalt mix, it is important that the old binder of reclaimed asphalt pavement(RAP) should be well melted during blending in the mixer. The recycled asphalt mix is produced by instant mixing(IM) of all materials(RAP, virgin asphalt and new aggregates) all together in the mixer. However, in the same recycled mix, the binder around RAP aggregate was found to show higher oxidation level than the binder coated around the virgin aggregate because the old binder of RAP was not rejuvenated properly while instant mixing. The partially-rejuvenated RAP binder is assumed to be a high stiffness point in IM recycled mix. In this study, the stage mixing(SM) method was introduced; blending RAP and virgin asphalt for the first stage, and then mixing all together with hot new aggregates for the second stage. To compare the effect of the two mixing methods on moisture resistance of recycled mixes, a statistical t-test was performed between SM and IM using indirect tensile strength(ITS) and tensile strength ratio(TSR). Three conditioning methods were used; a 16-h freezing and then 24-h submerging, 48-h submerging, and 72-h submerging in 60℃ water. It was found that the TSR(=ITS_wet/ITS_dry) values of the mixes prepared by SM was clearly higher than the IM mixes, and coefficients of variation of SM mixes were lower than the IM mixes. It was also observed that the ITS_WET of SM was significantly different from the IM at α=0.05 level by statistical t-test. The ITS_WET of SM mix was reduced less than the IM mix in severer conditioned mixes. Therefore, it was concluded that the stage mixing method was an important blending technique for producing better-quality of recycled asphalt mixes, which would show higher moisture resistance than the recycled mixes produced by conventional instant mixing.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.161-170
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• 2018

Skin aging degree can be objectively measured using the instrumental analysis. The purpose of this study was to evaluate the anti-aging effects of a cream containing 8000 PPM of resveratryl triacetate (RTA) in the human skin test. Twenty female subjects were given test products twice a day for 8 weeks on the face, and wrinkles, sagging, elasticity, dermis denseness, moisture and brightness were measured every 4 weeks by instrument analysis. After 4 and 8 week-use of the test product, total wrinkle area decreased (5.12%, 4.86%), total wrinkle volume decreased (10.53%, 8.41%), sagging decreased (4.69%, 5.91%), elasticity increased (2.84%, 3.98%), dermis denseness increased (15.65%, 20.80%), water content increased (5.83%, 7.37%), lightness ($L^*$ value) increased (0.79%, 1.07%), and individual typology angle ($ITA^{\circ}$) increased (5.43%, 4.95%)compared with the baseline values before treatments, and all these changes were statistically significant (p < 0.05). No adverse skin reactions were observed in all participants during the study period. This study supports the anti-aging effects of the test product.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.19-25
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• 1990

A study was undertaken to examine the effect of the addition of dietary fiber on quality attributes of cakes during 12-days storage period at $21^{\circ}C$. Moisture content, degree of gelatinization and hardness determinations were carried out. Addition of dietary fiber increased water holding capacity and decreased hardness and staling rate. Crumb color and sensory quality of cakes with and without dietary fiber was not significantly different.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.137-140
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• 1999

시설재배시 지면피복재의 멀칭 효과로는 잡초발생 억제, 토양수분 보존, 지온상승 등이 있는데 이러한 효과를 이용해 토양수분유지는 물론 근권환경을 변화시켜 작물의 생육을 향상시키고 과실의 수량 및 품질향상을 증대시키기 위한 많은 연구가 이루어지고 있다(Bhella 1988 : Lament 1993 : Park et al,. t991). 특히, 오이는 과채류 중에서 재배기간이 비교적 짧은 작물에 속할 뿐만 아니라 노화 속도가 타 작물에 비해 빠른 문제점을 갖고 있다. (중략)

• Journal of the Korean Society of Propulsion Engineers
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• v.1 no.2
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• pp.91-102
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• 1997

In order to evaluate the effects of aging on the ignition performance, pyrotechnic igniters were separated from twelve-year-old, fifteen-year-old, and sixteen-year-old live rocket motors. The characteristic values of the ignition material were measured, and the firing tests of the igniters were performed. The moisture content, the outer dimension, the crush strength, the thermal decomposition characteristics, and the heat of formation the B/$KNO_3$ ignition pellet were measured. The crush strength was increased and the heat of formation was reduced as aged, but no change was detected for other characteristic values. The burning test results of the igniter pellet in the closed bomb and the inert motor showed that the burning rate of the ignition pellet was increased by 10%, and the integration of pressure $P_t$ of the p-t curve was reduced by 15% for aged samples. It was inferred that the burning rate was increased as the crack was appeared in the pellet and $P_t$ could be proportionally decreased with the heat of explosion.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.31 no.10
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• pp.21-26
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• 2003

In this research, the change of coefficient of thermal expansion (CTE) of graphite/epoxy composite laminate under space environment was measured using fiber optic sensors. Two fiber Bragg grating (FBG) sensors have been adopted for the simultaneous measurement of thermal strain and temperature. Low Earth Orbit (LEO) conditions with high vacuum, ultraviolet and thermal cycling environments were simulated in a thermal vacuum chamber. As a pre-test, a FBG temperature sensor was calibrated and a FBG strain sensor was verified through the comparison with the electric strain gauge (ESG) attached on an aluminun specimen at high and low temperature respectively. The change of the CTE in a composite laminate exposed to space environment was measured for intervals of aging cycles in real time. As a whole, there was no abrupt change of the CTE after 1000 aging cycles. After aging, however, the CTE decreased a Little all over the test temperature range. These changes are caused by outgassing, moisture desorption, matrix cracking etc.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.288-293
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• 2004

Differential scanning calorimetry (DSC) was used to study effects of sucrose and gluten on wheat starch glass transition, gelatinization, and retrogradation. Glass transition temperature ($T_{g}$) of wheat starch decreased as the ratio of sucrose or gluten to starch increased. Both peak temperature ($T_{G}$) and enthalpy values of gelatinization endotherm increased or decreased with increasing ratio of sucrose or gluten, respectively. Wheat starch gel with no sucrose and gluten recrystallized up to 4 weeks of storage at $4^{\circ}C$, whereas those with sucrose and gluten completed recrystallization within 1 week. Both wheat starch gels with no sucrose and gluten, and those with sucrose and gluten at storage temperature of $32^{\circ}C$ recrystallized up to 4 weeks, with wheat starch-sucrose-gluten (1 : 0.5 : 0.12) system, which had highest ratios of gluten and sucrose to starch, showing lowest recrystallization. Nucleation and propagation rates of starch gel recrystallization based on polymer crystallization principles can be converted into peak width (${\delta}T$) and peak temperature ($T_{R}$) of retrogradative endotherm by DSC, because higher nucleation rate at storage temperature of $4^{\circ}C$ close to $T_{g}$ showed higher ${\delta}T$, whereas higher propagation rate at $32^{\circ}C$ (close to $T_{G}$) had higher $T_{R}$.