• Journal of the Korean GEO-environmental Society
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• v.9 no.6
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• pp.21-29
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• 2008

As household and industrial wastes continue to rapidly increase every year, the demands for landfill sites are also increasing. However, the construction of landfill sites causes many problems due to the high costs of liners, while the leachate from the landfills generates secondary contamination of surrounding lands and groundwater. The purpose of this study is to determine the proper mixing ratio to meet the liner conditions (must be less than $1{\times}10^{-7}cm/sec$), using the local soil as the main material and using fly ash, bentonite, and cement as the mixing materials. The possibility of using this mixture as the liner for landfill sites was examined. To determine the proper mixing ratio, this study conducted basic physical properties tests, compaction tests, consolidation tests, and uniaxial compression tests. It was found that the higher the ratio of bentonite, the lower the coefficient of permeability, and the higher the ratio of fly ash, the higher the coefficient of permeability. The reason for this is that, while bentonite expands and fills pores, fly ash cannot fill the pores because the particles have a round shape and do not have adhesion. In conclusion, the optimum coefficient of permeability that meets the landfill liner condition was obtained when the ratio of bentonite was 15% or higher. If fly ash was mixed, the landfill liner condition was met when the ratio of bentonite was 15% or higher and the ratio of fly ash was 20% or lower.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.56-63
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• 2003

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring water was 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(I, 55 times; II, 4 times; III, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the III, but the volume of the dough prepared with III adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were love. than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(III) were hisher than those of the control. But overall acceptability was the highest in the II.

• The Journal of Engineering Geology
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• v.25 no.2
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• pp.189-199
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• 2015

Our country's leading granite weathered soil of the ground slope failures that occur in cutting slope most cases, it does not require in-depth to the shear strength most of the surface layer is affected by weathering (1~2 m) at a shallow depth close to the ground, it is important to identify the reliability. Based on the result obtained in actual field investigation, the field slope type was classified by each type of wedge slope, Infinite slope, finite slope -I and finite slope -II, and the slope stability was examined respectively. In addition, using the numerical analysis results, the relationship between the slope inclination angle and safety factor was analyzed and it tried to offer basic data to which the stability in the field slope was able to be estimated by analyzing the safety factor change of the slope according to the slope type. In this study, classified into four types of natural slope, safety factor estimation method by slope types is proposed through the numerical analysis. However, some limit exists in generalizing in this research because it does not test various case studies. Therefore, the case study of a wide range of various sypes to assess the safety of various types slope can be made, accommodate a wide range of field conditions reasonable risk evaluation criteria may be derived.

• Korean journal of applied entomology
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• v.45 no.1 s.142
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• pp.75-78
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• 2006

Development of pellet-type artificial diet for insect was tried by using a twin screw extruder(TSE). Screws were arranged several times and two reverse screws were equipped on the foreparts of 2 axes of TSE. Pellet-type diet could be produced successfully under conditions of TSE set as the following. : 300 rpm of main motor speed, 228 rpm of feed motor speed, $75m{\ell}/min$ of running water speed and 5 mm of extrusion diameter. The optimum adding quantity of water to the manufactured diet was $1.2{\sim}1.5$ times of dry diet. On the rearing results of beet armyworm, Spodoptera exigua and common cutworm, Spedoptera litura with the pellet-type diet, the final survival ratio (emergence rate) of these two species was over than 50%, and so it was concluded that the manufactured pellet-type artificial diet was sufficient dietetically to rear those insects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.591-594
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• 1999

An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.