• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.1
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• pp.173-178
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• 1993

The most appropriate mixing ratio of fly ash to bottom ash obtained from compaction characteristics and CBR values is varying from 5:5 to 6:4. But these mixed ashes are frost-susceptible materials according to judging by the paticle-size distribution because of a lot of silty-size paticles. In this study, the frost-susceptibility of compacted coal ash with proper mixing ratio is examined experimentally for use of subgrade materials. And, the efforts have been made to find proper cement addition in making these mixed ashes frost-insusceptible. It was revealed that these mixed ashes are frost-susceptible, and 4% of cement content is required to be made frost-insusceptable. It was found that amount of frost heave of these mixed ashes decreases with the unconfined compressive strength, and increases with log k if the permeability coefficient k is as low as the water into the freezing front of these mixed ashes is restricted.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.276-279
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• 2005

본 연구는 가루녹차를 첨가한 기능성 요구르트를 개발하기 위한 기초 연구로 가루녹차의 농도별 첨가가 요구르트 균주의 증식 및 산 생성에 미치는 영향을 조사하였다. 단독균주의 경우 가루녹차의 첨가 농도를 달리하였을 때 Streptococcus thermophilus와 Lactobacillus casei는 가루녹차 첨가에 의해 증식 효과는 아주 미비하였으나 억제 효과가 나타나지 않았으며, Lactobacillus acidophilus는 배양 9시간부터 가루녹차 첨가구에서 대조구에 비해 높은 균수를 보이며 약간의 생육 촉진 효과를 보였고, 배양 12시간부터 pH가 하락하였으며 적정산도는 상승하였다. 그러나 가루녹차의 첨가량에 따른 생육과 산 생성 정도에 미치는 영향의 차이는 뚜렷하지 않았다. 혼합균주의 경우 단독균주로 배양하였을 때보다 가루녹차에 의한 유산균의 증식이 촉진되며, pH 저하와 적정산도 상승이 뚜렷하였다. 따라서 가루녹차 첨가 기능성 요구르트 제조 시 가루녹차를 0.5%${\sim}$l.0% 첨가하여 유산균을 혼합균주로 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.

• Journal of the Korea institute for structural maintenance and inspection
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• v.7 no.1
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• pp.173-179
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• 2003

Currently, in the mix design of high strength concrete, cement content depend on the target slump which is fixed with tests. However this cause high content cement use because it is based on the mix design of normal strength concrete. Also, comparatively high content cement might decrease the durability of the concrete. Therefore, in this study, we investigated proper cement content satisfying durability, workability, compressive strength, and reviewed use of admixtures, proper sand-aggregate ratio to the cement content. The results indicate that cement content ranging $370{\sim}550kg/m^3$ did not affect the compressive strength. The field workers should consider durability, workability as well as compressive strength for determining the optimal cement content in the mix design of the high strength concrete.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.105-109
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• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Journal of Korea Foundry Society
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• v.15 no.6
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• pp.596-603
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• 1995

${\gamma}-TiAl$ 금속간화합물에 크롬과 질소첨가의 영향을 관찰하기 위하여 첨가량에 따른 열처리 전후의 미세조직과 기계적 성질을 비교 분석하였다. 그 결과 질소첨가량이 증가할수록 결정립이 미세화되고 항복강도가 증가되었으며 크롬과 질소의 동시첨가의 경우가 이들의 효과가 현저하였다. 또한 이들 원소의 첨가로 $Ti_2AlN$이 제3상으로 생성되어 열처리시 ${\alpha}_2/{\gamma}$층상조직의 안정화를 보였으며 첨가량을 다량으로 하였을 때 결정립의 크기가 급격히 감소함에도 상온연성이 감소되는 것은 $Ti_2AlN$의 크기에 기인한 것으로 판단된다. 적정량의 크롬과 질소를 동시첨가하여 열처리시 상온연성 및 항복강도가 향상되었다.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.267-273
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• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

• Applied Chemistry for Engineering
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• v.7 no.2
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• pp.315-320
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• 1996

In this paper, we investigated the retention amounts(ash contents) according to the addition amounts of retention aid and calcium carbonate and compared the mechanical and optical properties of sheets under the same ash content. As the addition amounts of retention aid increase, the retention of calcium carbonate, that is, ash contents of sheets increase in all retention system. In this case, the sheets included ash content as already expected is produced by adjusting the addition amounts of retention aid and calcium carbonate. Tensile index, burst index, tear index, internal bonding strength of sheets straightly decrease as the ash content of sheets increases. Especially, in the same ash content, all sorts of strength are high in compozil system, low in dual polymer system. Opacity increases along with according to the increase of ash content, and is high in hydrocol system, the worst in dual polymer system. In equal opacity, the strength of paper decreases compozil, hydrocol, and dual polymer system in order. But to judge she superiority or inferiority of retention aids, it should consider the various factors such as the optimum production and process conditions besides the retention amounts of filler and the sheet strength.