• Food Science and Preservation
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• v.13 no.3
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• pp.316-321
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• 2006

Disinfection of electrolyzed water (EW) on strawberry by immersion washing and quality changes during storage at $5^{\circ}\C$ was compared with one immersed in chlorine water and not treated. Total count of strawberry washed with EW by immersion in 10 volumes of EW for 20 min was decreased to about 2 log cycle compared to the untreated And rate of microbial growth during storage was lower than ethers. Decaying ratio in strawberry treated with electrolyzed low-alkalinewater (EW-2) showed lower as of 10% level after 5 days of storage compared) to the untreated and the treated with chlorine water (CW). Hardness in the treatment of EW was not changed significantly until 3 days of storage, after then rather increased. Change in surface color of strawberries was observed; L value in the CW treated and the untreated increased whereas it decreased in the treatment of EW. And color difference(${\Delta}E$) during storage was observed the lowest in the untreated until 3 days of storage. The initial value of residual chlorine in the treatment of EW was at the level of $0.04{\sim}0.06ppm$, and $1{\sim}3$ days later showed almost the equal value to level of $0.02{\sim}0.03ppm$ in all treatments. Sensory characteristic during storage was preferable on strawberry washed with EW (EW-1 and EW-2) to the other treatments.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.3
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• pp.227-234
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• 2022

In this study, the rheological properties of cement paste composites applied with carbon-based nano-materials were experimental analyzed. Flow table and rheological properties, compressive strength were measured in the cement paste using graphene oxide asqueous solution and carbon nanotube aqueous solution. When carbon nano-materials was mixed in an aqueous solution, flow decreased and plastic viscosity and shear stress were increased. In particular, graphene oxide rapidly increased the plastic viscosity and shear stress. In the case of carbon nanotube aqueous solution, when less than 0.2 % was mixed, the increase rate was low compared to graphene oxide. This is because the specific surface area of graphene, which is in the form of a plate, is large. The compressive strength showed a small amount in strength increase when graphene mix, and CNT had a strength about 112 % of OPC. Carbon-based nanomaterials, is considered that CNT are suitable more to be used construction materials. However, extra studies on the surfactant to be used for mixing proportion and dispersion will be needed.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1360-1365
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• 2013

Juvenile sea cucumber, Apostichopus japonicus(wet weight $1.0{\pm}0.2g$, n=250) acclimated to environmental conditions($17^{\circ}C$, 33 psu) during 4 weeks for observation of survival and structural variation of integumentary system according to various salinity concentration. After that, it was exposed 0, 5, 10, 15, 20, 25, 30, 35, 40 psu in 96h, and recovered during 7 days. In this results, The 96-h lethal concentration(LC50) for sea cucumber was a salinity of 21.05 psu. Integumentary system of the sea cucumber exposed to below the salinity of 20 psu mainly observed thickness reduction of epidermal layer, nucleus condensation of epithelial cells, decreased of mucous cells and loose arrangement of connective tissue in dermal layer. Integumentary system of the sea cucumber exposed a salinity of 40 psu mainly observed nucleus hypertrophy of epithelial cells, increase of mucous cells and tight arrangement of connective tissue in dermal layer. Also, observed secretory cells showing the alcian blue(pH 2.5) positive. During 96-h exposure, this cells decreased after increase below the salinity of 20 psu but increased in the salinity of 40 psu compared with 25-35 psu.

• Journal of the Korean Wood Science and Technology
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• v.41 no.1
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• pp.1-11
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• 2013

In this study, we investigated chemical characteristics of solid residues obtained from inorganic acid hydrolysis of hybrid poplar (Populus alba ${\times}$ glandulosa). Different concentration (72, 36, 18%) of sulfuric acid and hydrochloric acid were used for first hydrolysis step and second hydrolysis step were carried out after equally dilution to 4%. Solid residues after consecutive two step hydrolysis were named to RS72 (Residue from Sulfuric acid 72%), RS36, RS18, as well as RC36 (Residue from hydroChloric acid 36%) and RC18, respectively. The yield of RS decreased from 71.2% to 21.4% with increasing sulfuric acid concentration in the first hydrolysis step, whereas that of RC showed little difference (67.0% to 65.0%), irrespective of hydrochloric acid concentration. The lignin content in solid residue was 23.6% for both of RS36 and RS18, 25.6% for RC36 and 27.3% for RC18, respectively. The results of pyrolyzer-GC/MS showed that 24 cellulose derivatives (Levoglucosan, Furfural) and 21 lignin derivatives (Guaiacol, Syringol) were detected. Thermogravimetric analysis indicated that the yield of char increased and maximum wieght loss rate decreased with increasing lignin portion of solid residue. Therefore, structure of lignin was condensed effectively by sulfuric acid and by high concentration of acid.

• Food Science and Preservation
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• v.23 no.4
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• pp.471-478
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• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.187-200
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• 2015

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Journal of the Korean Wood Science and Technology
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• v.30 no.2
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• pp.172-179
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• 2002

In this study, two materials treated with a flame retardant were examined for their fire resistance. The first, MDF (medium density fiberboard) was overlaid by an oak sliced veneer, which was either treated by soaking in a 6wt.% solution of flame retardant chemicals (pentabromine-chlorinated paraffin) or non-treated and then was coated with either a flame retardant polyurethane coating or with a common polyurethane coating. The second material, Pinus koraiensis penal was either treated by a spray treatment using a flame retardant solution or non-treated and then was coated with either a flame retardant polyurethane coating or with a common polyurethane coating. Pentabromine-chorinated paraffin chemicals were added (6 part of urethane resin) as the flame retardant chemicals in the polyurethane coatings. In the fire resistance test, the th𝜃(℃·min) decreased with the flame retardant treatment or/and the flame retardant coatings, compared to the untreated sample Weight loss (%) decreased with the flame retardant treatment or/and the flame retardant coatings. The ignition time (sec.) increased and the residual flame time (sec.) decreased with the flame retardant treatment or/and flame retardant coatings. Therefore, the flame retardant treatment or/and flame retardant polyurethane coatings have excellent incombustibility.

• Resources Recycling
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• v.31 no.3
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• pp.53-60
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• 2022

The physical properties of chlorine-containing cement were analyzed to optimize the operational conditions when waste resources containing chlorine were used in the cement manufacturing process. Cement with clinker to gypsum weight ratios of 95:5 and 93:7 were manufactured. In addition, the iron modulus (IM) of clinker was set to 1.3, 1.5, and 1.7 to evaluate the burnability and physical properties of clinker. With constant chlorine content, increasing gypsum content resulted in a decrease in the 3 day-compressive strength, whereas the 28 day-compressive strength increased. In addition, flow and setting time also increased with increasing gypsum content. As the IM decreased, burnability was improved, free-CaO content decreased, alite and ferrite content increased, and compressive strength increased In particular, the compressive strength of IM 1.3 was approximately 14% greater than that of IM 1.7.

• Korean Journal of Ichthyology
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• v.21 no.1
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• pp.7-14
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• 2009

The effect of water temperature (T) and body weight (W) on oxygen consumption of fasted starry flounder Platichthys stellatus was investigated in order to assess the metabolic response of this species at given conditions. The oxygen consumption rate (OCR) was measured under six different water temperatures (4, 7, 10, 13, 16 and $19^{\circ}C$) and at two different body weights (mean weight of fry group : 1.5 g; fingerling group : 37.4 g) at an interval of 5 minutes for 24 hours using a continuous flow-through respirometer. In each treatment three replicates were set up and a total 540 fish in fry groups and 90 fish in fingerling groups were used. The OCRs increased with increase of water temperature in both groups (p<0.001). Mean OCRs at 4, 7, 10, 13, 16 and $19^{\circ}C$ were 1386.0, 1601.7, 1741.0, 1799.2, 2239.1 and $2520.3mg\;O_2\;kg\;fish^{-1}\;h^{-1}$ in fry groups, and 83.8, 111.4, 126.3, 147.1, 187.7 and $221.3mg\;O_2\;kg\;fish^{-1}\;h^{-1}$ in fingerling groups, respectively. The OCRs decreased with increasing body weights at six different water temperatures (p<0.001). The relationship between water temperature and body weight is described by the following equation : OCR=1520.91+40.85T-49.22W ($r^2=0.95$, p<0.001). The energy loss by metabolic response increased with an increase in water temperature and a decrease in body weight (p<0.001). Mean energy loss rates by oxygen consumption at 4, 7, 10, 13, 16 and $19^{\circ}C$ were 907.9, 1046.5, 1141.6, 1177.0, 1467.3 and $1650.1kJ\;kg\;fish^{-1}\;d^{-1}$ in fry groups and 54.8, 73.0, 82.9, 96.2, 122.9 and $144.6kJ\;kg\;fish^{-1}\;d^{-1}$ in fingerling groups, respectively. The $Q_{10}$ values of fingerling groups were higher than those of fry groups at given temperature ranges. The $Q_{10}$ values at $4{\sim}7^{\circ}C$, $7{\sim}10^{\circ}C$, $10{\sim}13^{\circ}C$, $13{\sim}16^{\circ}C$ and $16{\sim}19^{\circ}C$ were 1.62, 1.32, 1.12, 2.07 and 1.48 in fry groups, and 2.59, 1.52, 1.67, 2.25 and 1.73 in fingerling groups, respectively.