• Food Science and Preservation
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• v.6 no.3
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• pp.333-338
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• 1999

This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10$^{\circ}C$. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.

• The Research Journal of the Costume Culture
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• v.22 no.2
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• pp.339-345
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• 2014

This study analyzes and compares Hanji made with loess to Hanji made with kaolin, two yellow-based inorganic pigments, in terms of its physical properties, optical properties, and color fastness to light with the aim of using it as a fashion material. Hanji made by adding inorganic pigments showed an approximately 20% retention ratio on average. This figure was similar to those of loess and kaolin. Physical properties were analyzed, with the following results. A higher amount of additives lowered the apparent density and increased thickness and bulk. In general, inorganic pigment-added Hanji had lower tensile strength, bursting strength, and folding endurance compared to non-additive Hanji. The analysis of optical properties showed a lower brightness index for Hanji made with inorganic pigments compared to non-additive Hanji. When comparing the two inorganic pigments, the brightness of Hanji made with kaolin was higher. Regarding color fastness to light, loess showed level 4 and kaolin showed level 5 when 25% inorganic pigments on pulp were added to Hanji. Thus, Hanji made by adding inorganic pigments during the manufacturing process may perform well as materials for fashion because the additives enhanced both the color fastness to light and the bulk while maintaining the strength. In addition, Hanji dyed with inorganic pigments may have the potential to serve as materials for the fashion industry while still retaining the characteristics of Hanji.

• Transactions on Electrical and Electronic Materials
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• v.7 no.6
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• pp.309-312
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• 2006

This study shows to blend ethylene vinyl acetate(EVA) and a flame retardant agent, $Mg(OH)_{2}$, and synergists, zinc borate for improving flame retardancy of low density polyethylene(LDPE). And it studied the property of flame retardancy of LDPE/EVA blend by the amount of addition through LOI and TGA, estimated the electrical characteristics such as volume resistivity and breakdown strength. The flame retardancy of LDPE/EVA blend was much improved in case of adding zinc borate with 6phr degree, and the electrical characteristics were more or less decreased depending on increasing the amount of addition. Zinc borate used for improving the flame retardancy of LDPE/EVA blend let the added amount of a flame retardant agent, $Mg(OH)_{2}$ limited, and the electrical characteristics decreased extremely by adding a good deal of $Mg(OH)_{2}$.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.11a
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• pp.5-9
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• 2007

The construction method for Foamed-Concrete has not been important due to following process of construction work. However, according to the code about enhance of energy saving design policy and impact noise, noised isolation has been used in construction site so that the resistance for cracking and capability for insulating of Foamed-Concrete has been required. Therefore, new alternatives are demanded. Optimum mixing design, which can get the improvement of insulation and resistance of crack for Foamed-Concrete adding EVA chip, was derived and also the device, applying to construction site, was invented to equalize quality. This device can measure quantity of all input and placement, and show up the sum of placement and mixing design on a touch screen. This valuable construction method is friendly environment and recycling method because of using EVA chip, by-product of an EVA insole scrap burned or embedded, as a light-weight aggregate.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.11a
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• pp.125-128
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• 2007

This study investigates the fundamental properties of the color concrete corresponding to the various types and contents of the coloring agent. For the properties of the fresh, the flow is gradually decreased corresponding to increasing of the coloring agent, and it is approached to the target flow on $3{\sim}6%$ of the adding amounts. The air content is increased in accordance with the increase of the coloring agent. For the properties of the hardened concrete, the compressive strength is increased about 9 and 12% in the case that $3{\sim}6%$ of red and yellow coloring agents is mixed. And they are decreased when white and black coloring agents. The chromaticity of red $(a^*)$ and yellow $(b^*)$ is appropriate at 6% of the adding amounts, and luminosity of the white and black is also favorable because of economy at 6%, so the formative article is manufactured successfully to aim in the result of this study.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Journal of the Korean Graphic Arts Communication Society
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• v.30 no.2
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• pp.1-12
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• 2012

In this experiment, we have manufactured thermal-curable silver pastes for direct printing. And to enhance conductivity, printability, adhesion and hardness during polymer direct-gravure prints, we have manufactured Ag pastes by adding variety of filter contents. Then we have investigated characteristics of rheology in paste according to the gravure printability and the properties of printed conductive patterns. Depending on a variety of Ag powder, there was a big difference in sharpness of printed pattern. And also by the use of carbon, there was a big difference in amount of solvent used, conductivity and in hardness. We could improve doctoring and the sharpness of a pattern by adding Ag paste in carbon particle, but as we have used nano-sized particle, there was an increase in the amount of solvent used and also we have found out that it gives a bad effect as adhesive and hardness becomes weaker. Even though Ag particle has the same spherical shape, the surface treatments could differ from one another. And by the appropriate choice and with the suitable combination of Ag powder, excellent printability and conductivity could be obtained.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.4
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• pp.697-702
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• 2007

The lubricational characteristics about friction and wear has an important effect on the material quality of surface. Therefore, in the case of automobile engine oil which is used under severe running condition, or therefore, the seizure and anti-scuffing is very important. We have studied the lubricational characteristics of auto engine oil with additives using Falex wear test machine. We have obtained the studied result is as fellows. In order to more improved the surface roughness characteristics adding the P(phosphate) as additives is excellent at a low temperature. Adding the ZnDTP and Ca-phenate is excellent on the anti-wear and extreme pressure properties at the high load. Moreover, when the ZnDTP and P are added, the temperature properties is excellent because the stability is maintained in a high temperature.

• Korean Journal of Materials Research
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• v.26 no.2
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• pp.90-94
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• 2016

In this study, to increase the strength and enhance the sintering property of $Al_2O_3$, $Y_2O_3$ and $La_2O_3$ were added; the effects of these additions on the sintering characteristics of $Al_2O_3$ were observed. Adding 1% of $Y_2O_3$ to $Al_2O_3$ repressed the development of abnormal particles and reduced the grain boundary migration of $Al_2O_3$, curbing pores to capture particles; as such, the material showed a fine microstructure. But, when over 2% of $Y_2O_3$ was added, the sintering property was reduced because of abnormal particle grain growth and pore formation in particles. Adding 1% of $Y_2O_3$ and $La_2O_3$ to $Al_2O_3$ led to the development of abnormal particles and formed pores in the particles; when over 3% of $La_2O_3$ was added, the sintering property was reduced because the shape of the $Al_2O_3$ particles changed to angled plates.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.47-52
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• 2013

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.