• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.18 no.6
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• pp.76-95
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• 2019

An on-board truck scale is an essential technical solution for preventing overload, which makes the driver aware of the commercial vehicle weight. This study analyzed the effects of the driving pattern and transportation efficiency by the IoT Platform service for an on-board truck scale. A comparison of before and after installation using the long-term monitored data confirmed the reduction effects both of the overload ratio and overweight value, and their effects on increasing the transportation efficiency. In addition, the analysis result of the driving route showed that the installation of an on-board truck scale could be a more effective way of preventing overload than increasing the weighing checkpoints.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

• Food Science and Preservation
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• v.16 no.1
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• pp.23-32
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• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.3
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• pp.67-74
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• 2012

Bio-char, obtained from biomass as a by-product of the pyrolysis process, is used successfully as a soil amendment and carbon sequester in this limited study. Recent and active research from literatures has extended the application of bio-char in the industry to promote sustainability and help mitigate the negative environmental impacts caused by carbon emissions. This study aims to investigate the feasibility of high-carbon bio-char as a carbon sequester and/or admixture in mortar and concrete to improve the sustainability of concrete. This paper presents the experimental results of an initial attempt to develop a cement admixture using bio-char. In particular, the effects of the water retention capacity of bio-char in concrete are investigated. The chemical and mechanical properties (e.g., the chemical components, microstructure, concrete weight loss, compressive strength and mortar flow) are examined using sample mortar mixes with varying replacement rates of cement that contains hardwood bio-char. The experimental results also are compared with mortar mixes that contain fly ash as the cement substitute.

• Journal of the Korean Wood Science and Technology
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• v.32 no.1
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• pp.73-79
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• 2004

Research investigated the variation of density, weight loss and dimensional decreasing rate, heat conduction rate by the resin impregnation rate and burning temperature of woodceramics, which were formed by impregnation rate of 40~80% and burning temperature of 600~1500℃ with sawdust board impregnated with phenolic resin made from thinned logs of pinus densiflora, Larix kaemferi and pinus koraiensis. As the resin impregnation rate and the burning temperature increased, the density increased, however, as the burning temperature increased to at 1200℃ or more, the density decreased. The more the resin impregnation rate increased, the more the decreasing rate of weight and size decreased; the more the burning temperature increased, the more the decreasing rate of weight and size increased. When the resin impregnation rate was high, the heat conduction (mm/sec) was superior.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• Journal of Adhesion and Interface
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• v.11 no.1
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• pp.15-25
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• 2010

In the present study, isothermal stabilization processes for rayon fabrics were performed at two relatively low temperatures $180^{\circ}C$ and $200^{\circ}C$ for a long period of time. The results of weight loss, dimensional shrinkage, X-ray diffraction and scanning electron microscopic observations studied with the rayon fabrics before and after the isothermal stabilization indicated that the chemical and physical changes of rayon precursor fibers proceeded continuously and slowly at the stabilization temperature below $200^{\circ}C$. And the pre-treatment with four different chemical compounds done prior to stabilization process influenced differently the characteristics of rayon fabrics. As a result, it was noticed that under the given stabilization conditions, $H_3PO_4$ and $Na_3PO_4$ played a role in catalyzing the stabilization reaction of rayon fabric whereas $NH_4Cl$ and $ZnCl_2$ played a role in delaying or retarding the reaction. $H_3PO_4$ showed the lowest percent weight loss of the fabric in the second stabilization conducted at $350^{\circ}C$. It was considered that phosphoric acid, which has a function of flame retardant, contributed to retarding somewhat the subsequent reaction even in the second stabilization step.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.10 no.3
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• pp.87-98
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• 1990

The present Study dealt with the earthquake-resistant design of cantilever retaining walls supporting cohesionless soils. With design examples of three different types of cantilever retaining walls, the factors of safety against sliding were computed at various values of horizontal acceleration coefficient and compared with each other. The horizontal inertia effect due to the weights of concrete wall itself and a portion of backfill was taken into account in the analyses, and also Mononobe-Okabe pseudo-static solution method was modified to deal with various states different from limiting equilibrium state. From the analyses of safety against sliding, it was found that a cantilever retaining wall with sloped base was the most efficient type in earthquake resistant design. It was also found that by sloping the base, the width of the base slab could be reduced, resulting in the least volume of concrete, excavation and backfill as compared to the other types of walls. In the case of a cantilever retaining wall with sloped feel, the efficiency similar to that of a wall with sloped base could be expected under static loading as well as at relatively low level of earthquake loading. However, this efficiency became vanished with the increase of horizontal acceleration coefficient, since the rate of reduction in developed earth pressures on the heel became smaller. In addition, the design charts with different soil friction angles as well as with different earthquake resistant design criteria of safety factor against sliding were presented for the design of cantilever retaining walls sith sloped base.

• Journal of the Korea Organic Resources Recycling Association
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• v.29 no.1
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• pp.29-36
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• 2021

In spite of the highest energy potential among all domestic organic solid wastes. the research on biogas production from cattle manure is limited. In particular, effects of organic content degradation and sawdust addition during storage on biomethane potential have never been investigated. In the present work, we investigated the change of organic content during storage of cattle manure under different temperatures (20℃ and 30℃), and its impact on biomethane potential and odor emissions. 90 days of investigation results showed that 10% of organics in terms of VS and COD were degraded at 20℃ during storage, while 30% were degraded at 30℃. This result impacted on biomethane potential, while 10-13% and 24% reduction were observed from beef and dairy cattle manure, respectively. The temperature also affected on CH4 and odor emissions during storage by 3.3-3.8 times and 29 times. The effect of sawdust on lowering down biomethane potential was found to be substantial, reducing 61-75% compared to the control.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.29-38
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• 2004

In this study, we investigated the thermal properties of corn-starch filled polybutylene succinate-adipate (PBS-AD) bio-composites. Thermal analysis (TA) is used to describe the analytical method for measuring the chemical property and weight loss of composite materials as a function of temperature. The thermal stability of corn-starch was lower than that of pure PBS-AD. As corn-starch loading increased, the thermal stability and degradation temperature of the bio-composites decreased and the ash content increased. It can be seen that the degree of compatibility and interfacial adhesion of the bio-composites decreased because of the increasing mixing ratio of the corn-starch. As the content of corn-starch increased, there was no significant change in the glass transition temperature (T_g) and the melting temperature (T_m) for the bio-composites. The storage modulus (E') and loss modulus (E") of the corn-starch flour filled PBS-AD bio-composites were higher than those of PBS-AD, because of the incorporation of corn-starch increased the stiffness of the bio-composites. At higher temperatures, the decreased storage modulus (E') of bio-composites was due to the increased polymer chain mobility of the matrix polymer. From these results, we can expect that corn-starch has potential as a reinforcing filler for bio-composites. Furthermore, we recommend using a coupling agent to improve the interfacial adhesion between corn-starch and biodegradable polymer.