• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Elastomers and Composites
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• v.38 no.1
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• pp.81-87
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• 2003

In this work, $Fe_3O_4$ (magnetite), conductive filler was prepared from $FeCl_2{\cdot}4H_2O,\;(CH_2)_6N_4$ (hexamethylene tetramine), and $NaNO_2$, followed by mixing with crystallizable chloroprene rubber(CR). The influence of conductive filler content on the properties of the conductive composite was studied and temperature dependence of the electrical conductivity (${\sigma}$) was also investigated. It is found that the percolation threshold concept holds true for the conductive particle-filled composite where ${\sigma}$ indicates a nearly sharp increase when the fraction of magnetite in the mixture exceeds 27%. The temperature dependence of ${\sigma}$ is thermally activated blelow or at the $P_c$. Magnetite acts as reinforcement and conductive filler for CR rubber. Moreover, it is shown that the composite with magnetite of 50 phr gives the most significant mechanical properties for tensile strength and elongation at break, which is due to the formation of optimum physical interlock and crosslinking. The results of 100%, 200%, and 300% moduli suggest that the moduli are related with reinforcement effect of magnetite and viscosity of the blend.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Journal of the Korean Geosynthetics Society
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• v.14 no.2
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• pp.95-103
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• 2015

In this study, the causes and countermeasures for the leakage of a sea dyke under construction are analyzed. In general, the seabed ground is clearly divided from the embankment but a lot of parts show abnormal zones with low resistivity from the results of electric resistivity survey. Hence the causes of the leakage are considered as following: three-dimensional shear strain behavior, irregular compulsory replacement of the soft seabed ground with low strength and quality deterioration of the waterproof sheets during the closing process. The improvement method is determined by considering the constructability in the seawater and its velocity condition, durability, economic feasibility, similar application cases and so on. Consequently, a combination of low slump mortar and slurry grouting and injection method is selected as an optimum combination. Mixing ratio and improvement pattern are determined after drilling investigation and pilot test. The improvement boundary is separated into general and intense leakage area. The construction is performed with each pattern and the improvement effects are confirmed. The confirmed effects with various tests after completion show tolerable ranges for all of the established standards. Finally, various issues such as prediction of length of the waterproof sheet, installation of it against seawater velocity, etc. should be considered when sea dykes are designed or executed around the western sea which has high tide difference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.250-259
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• 2015

This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at $5^{\circ}C$ for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at $0.924A_w$. The samples with wild grape powder showed lower water activities than the control at $0.902{\sim}0.912A_w$ after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• Explosives and Blasting
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• v.22 no.1
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• pp.33-43
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• 2004

In this study, a comparison was made between the resulting behaviors of scaled model test and particle flow analysis for blasting demolition of a reinforced concrete structure. For the test and analysis, a progressive failure of a five-story structure was considered. The dimension analysis was carried out to properly scale down the real structure into the laboratory size. The test model was made of the mixture of gypsum, sand and water along with soldering lead to analogy reinforcing steel bars. The ratio of mixing components was chosen to best represent the scaled down strength and deformation modulus. The columns and girders of the structure were precasted in the laboratory and assembled right before the blasting test. The numerical analysis of the blasting demolition was carried out using PFC2D (Particle Flow Analysis 2-Dimension by Itasca). The results of the blasting of concrete lahmen structure showed roughly identical demolition behavior between scaled model test and numerical test. For the blasting of the reinforced concrete structure, the results were more identical and closer to the real demolition behavior, since the demolition behavior was better represented in this case due to the increased tensile strength of the component.

• Journal of the Korean Ceramic Society
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• v.42 no.4
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• pp.260-268
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• 2005

A heat-resisting diatomite protection tube, using diatomite as a main component, was manufactured through an extrusion molding of ceramic slurry in different component ratios. And its mechanical strength, carbon analysis and microstructural non-homogeneity were investigated. After fixing $60wt\%$ of porous diatomite whose particle size was $50\~100\;{\mu}m$, the optimum mixture ratio with composition variables by changing $1\;wt\%$ of each component that was silica sol$(4.3\~7.3\;wt\%)$ as an inorganic binder, CMC (Sodium CarboxyMethyl Cellulose $(6\~9\;wt\%)$) as an organic binder and paper powder$(4.7\~7.7\;wt\%)$ was obtained. As a result of the investigation on a composition containing $60\;wt\%$ diatomite, $5.3\;wt\%$ silica sol, and $7\;wt\%$ CMC, a heat-resisting protection tube that could be used as a molten steel probe for measuring the temperature and components of molten steel was developed. The bending strength, compressive strength, and elastic modulus of the protection tube developed, that contained $\le2.3\;wt\%$ carbon, were 7.1 MPa, 7.5 MPa, and 1090 MPa, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Journal of the Korean Ceramic Society
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• v.41 no.3
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• pp.221-228
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• 2004

Basic properties of artificial lightweight aggregate by using waste dusts and strength properties of LWA concrete were studied. Bulk specific gravity and water absorption of artificial lightweight aggregates varied from 1.4 to 1.7 and 13 to 16%, respectively. Crushing ratio of artificial lightweight aggregate was above 10% higher than that of crushed stone or gravel. As a result of TCLP leaching test, the leaching amount of tested heavy metal element was below the leaching standard of hazardous material. Slump, compressive strength and stress-strain properties of LWA concrete made of artificial lightweight aggregate were tested. Concrete samples derived from LWA substitution ratio of 30 vol% and W/C ratio of 45 wt% showed the best properties overall. Thermal insulation and sound insulation characteristics of light weight concrete panel with the optimum concrete proportion were tested. Average overall heat transmission of 3.293W/㎡$^{\circ}C$ was observed. It was higher by about 15% than those of normal concrete made by crushed stone. Sound transmission loss of 50.9 ㏈ in frequency of 500 ㎐ was observed. It was higher by about 13% than standard transmission loss.