• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.74-82
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• 2014

For this research, prepared ammonium dihydrogen phosphate aqueous solution and polyurethane dispersion. Use these resin, this article has been analyzed about change of mechanical properties by increasing amount of ammonium dihydrogen phosphate aqueous solution in polyurethan resin on coated leather and dried film. According to measure data for solvent resistance, DPU(polyurethane dispersion) resin and DPU-AD1, D2, D3(samples of polyurethaneresin with ammonium dihydrogen phosphate aqueous solution) had good property. As known in the results, increase of ammonium dihydrogen phosphate constant did not influence to big change of polyurethane resin properties. As test of tensile strength, DPU had highest tensile characteristic($3.114kg_f/mm^2$) and DPU-AD3 had lowest tensile characteristic($2.510kg_f/mm^2$). As same as tensile characteristic, abrasion test determined DPU(50.5 mg.loss) had highest properties. In elongation case, DPU had best properties(602 %) in this experiment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.27-32
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• 1994

For the improvement of seasoned kelp products, their processing conditions were examined. To find the optimal processing conditions for seasoned kelp, kelp was prepared by cooking for 0.5, 1.0, 2.0, 3.0 and 4.0 hrs at $80^{\circ}C$ in seasoning solution which contained $20\%$ sugar, $11\%$ sorbitol, $3.5\%$ NaCl and $1.6\%$ MSG. The penetration of seasonings into kelp increased with cooking time. Improved texture and seasoning penetration was achieved by using $3\%$ acetic acid in the seasoning solution. The seasoning component contents of the kelp seasoned varied within the following ranges: sugar $0.150{\sim}0.182\%$, sorbitol $0.085{\sim}0.127\%$, acetic acid $0.015{\sim}0.019\%$, MSG $0.21{\sim}0.37\%$, NaCl $0.30{\sim}0.40\%$, fructose $0.009{\sim}0.024\%$ and glucose $0.003{\sim}0.031\%$, respectively. Fructose and glucose were measured in seasoned kelp treated with acetic acid. Water activity of seasoned kelp varied from 0.36 to 0.48 according to seasoning composition.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.85-85
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• 2018

인공재배한 매실나무 겨우살이(PM)의 동결건조시료와 자연산 굴참나무겨우살이(QM)의 열풍건조시료의 80% 에탄올 및 물 초음파추출물을 4종의 세포주(HEK 293, HepG2, AGS, MCF-7)배지에 첨가하여 MTT assay로 농도에 따른 세포생존율을 조사하였다. 시료의 HEK 293(인간신장 정상세포)에 대한 세포 독성은 $100{\mu}g/ml$에서 PM의 80% 에탄올 추출물 및 물 추출물 처리군의 생존율은 각각 $86.30{\pm}2.87%$, $89.27{\pm}0.86%$, QM의 80% 에탄올 추출물 및 물 추출물의 생존율은 각각 $80.76{\pm}1.67%$, $78.07{\pm}0.67%$이었다. HepG2(인간 간암세포)에 대한 항암활성을 측정한 결과 PM과 QM 모두 80% 에탄올 추출물이 물 추출물보다 비교적 높은 항암활성을 나타내었으며 $100{\mu}g/ml$에서 QM 80% 에탄올 추출물이 $57.33{\pm}1.30%$의 생존율을 나타내어 항암활성이 가장 높았고, PM 물 추출물이 $76.45{\pm}2.62%$의 생존율을 나타내어 항암활성이 가장 낮았다. AGS(인간 위암세포)에 대한 독성을 측정한 결과 모든 겨우살이에서 80% 에탄올추출물이 더 높은 독성을 나타내었으며, $100{\mu}g/ml$에서 QM 80% 에탄올 추출물의 생존률이 $60.94{\pm}2.44%$로 비교적 항암활성이 높았고, PM 물 추출물이 $80.10{\pm}1.96%$의 생존율을 나타내어 항암활성이 낮았다. MCF-7(인간 유방암세포)는 $100{\mu}g/ml$에서 QM 80% 에탄올 추출물이 $69.44{\pm}1.56$의 생존율로 비교적 높은 항암활성을 나타내었으며, PM 80% 에탄올 추출물이 $88.30{\pm}4.12%$로 낮은 항암활성을 나타내었다. PM 물 추출물이 $73.23{\pm}3.16$으로 PM 80% 에탄올 추출물보다 비교적 높은 항암활성을 나타내었다. 결론적으로, HepG2(인간 간암세포)와 AGS(인간 위암세포)에 대해서 굴참나무겨우살이 80% 에탄올 추출물의 $100{\mu}g/ml$ 농도가 적합하였고, 매실나무겨우살이는 물 추출물 $100{\mu}g/ml$ 농도에서 MCF-7(인간 유방암세포)에 대한 항암소재로 적합하였다.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Journal of the Korea Concrete Institute
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• v.23 no.3
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• pp.347-352
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• 2011

When concrete is worked in cold weather, the methods of using hot air, water and aggregate heating, accelerators are used to prevent early frosting and to improve early strength. But these methods raise problems such as implementation difficulty, high cost, and energy losses. Among the available cold weathering methods, accelerator method is the most economical but with the drawbacks of rapid setting and insufficient workability in the initial hydration stage. Therefore, the tablet method usually used for pharmaceutical field was applied to the accelerator method to compare the controlled reaction time of the new and old accelerator method. Based on the test results, physical and mechanical properties of concrete were tested and the possibility of delaying initial reactions to increase the total reaction time was evaluated. The results showed that when both accelerators and tablet were used, setting-time decreased. Physical properties of concrete were optimal for tablet 0.5% and 1.0%. Also, accelerator 0.5%, tablet 0.5% and 1.0% showed good early strengths.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1475-1483
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• 2006

This study was carried out to examine the optimum processing conditions of seasoned semi-dried oyster, and to investigate its food component characteristics. Three types of semi-dried oyster were prepared: semi-dried oyster prepared without seasoning and coating (C), seasoned semi-dried oyster without coating (S) and seasoned semi-dried oyster coated with alginate (SA). SA was high in moisture (48.6%), while low in lipid (2.8%), and crude protein (25.9%) compared to those of C and S. Hardness and sensory scores of SA were $209.8g/cm^2$ and $3.9\sim4.5$ points, respectively. Total amino acid content (24,299 mg/100 g) of SA was lower than that (27,181 mg/100 g) of C, and the major amino acids were aspartic acid, glutamic acid, leucine and Lysine. The major fatty acids of SA were 16:0 (25.5%) as saturates and EPA (23.5%) and DHA (9.3%) as polyenes. Calcium and phosphorus contents of SA were 42.6 mg/100 g and 245.5 mg/100 g, respectively.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.459-462
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• 2017

This paper, A large hair dryer was developed to shorten the drying time of the user's hair. The mechanism that determines the strength and stability of large hair dryer products is 'motor'. In a typical hair dryer to determine the wind speed using a 5V or 12V DC motor, Outer air vents are also great ways to use a long time, power consumption by a single blow. But, In the case of large hair dryers using multiple blows, the aim is to reduce the power consumption by increasing the intensity of the wind speed in a short time. Looking at the simulation results of a typical hair dryer, It was found that women spent an average of 20 minutes and that large hair dryers took an average of 5 minutes. This paper, In order to shorten the average drying time, it is necessary to determine the efficiency of the motor, the blow position of the outer frame, and the power consumption and studied for product development. As a result of the research and simulation, the power consumption is 0.8 times, the wind speed is 1.5 times, and the drying time is about 5 minutes. Therefore, it was found that the large hair dryer developed in this study can maximize the user 's average drying time and the efficiency of the motor.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

• Food Science and Preservation
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• v.9 no.4
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• pp.375-379
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• 2002

This study has been carried out to investigate the food chemical composition in dried powder of main and lateral root of Acorus calamus L. Content of crude protein and crude fat in dried powder of main and lateral root were 12.76% and 9.84%, 7.43% and 3.42%, respectively. Total and reducing sugar of main and lateral root were 21.99％ and 7.67%, 24.12% and 0.65%. Major free sugars of root were sucrose, stachyose, raffinose, glucose and fructose. Sucrose of main and latent not were found to be the most predominant free sugars, contained 10.85 ％ and 1257%. Content of total amino acid were 427 mg% of main mot and 470 mg% of lateral root. Major total amino acids of root were arginine, glutamic acid, major free amino acids of main and lateral root were detected asparagine, arginine, glutamic acid and phenylalanine, respectively. Among the essential amino acids, the content of threonine was the highest (15.62 mg%) in main root and phenylalanine was the highest (12.67 mg%) in lateral root.

• Food Science and Preservation
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• v.9 no.4
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• pp.357-361
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• 2002

This study was carried out to understand the problems, and find out the solution of post - Harvest related procedures for barley in Korea. Consecutive post - harvest procedures in harvesting, drying, milling, packaging and marketing methods were collaborately surveyed at Bujeok (Chungchongnamdo) and Kunsuh (Cholanamdo) agricultural cooperative federation where Chalssalbori (waxy barley) and Ssalbori (non waxy barley) were collectively cultivated in a group farming area, respectively. An early harvesting and relatively short harvesting period within 15 to 20 days to transplanting rice plants as a succeeding crop lead to produce undergrade barley and 2 to 3％ harvesting loss were considered as the problem that should be improved. In drying of barley, wide moisture content range of harvested barley among the different farmers and cultivation land was made difficult barley drying unifomly when they were dried in same dryer and drying temperature was slightely higher with 50 to 70$\^{C}$ than that of optimum temperature (under 50$\^{C}$) fer barley drying for producing the high quality barley. Dried barley packaged in ton-bag or 3P bag and put into the rectangular grain bin were stored in ambient temperature warehouse and milled for marketing through whole you. The physico-chemical properties and taste of stored barley were fairly maintained until May next year.