• Korean Journal of Construction Engineering and Management
• /
• v.3 no.4 s.12
• /
• pp.93-103
• /
• 2002

The reinforcement concrete work is the work affected by structural safety, durability, and schedule with form work. The domestic reinforcement concrete works have mainly worked the process of re-barfabrication/assembly on site. Finally it have low productivity. Then this paper analyzed waste factors and the process of re-bar fabrication/assembly on site for the productivity improvement and value-added productivity improvement. Waste factor analysis aims at maximizing value-added by the value analysis of re-bar fabrication and assembly on site. Finally, Value-AddingActivity(VAA)ismuchlessthan non-value adding activity. Especially, Non-Value-Adding Activity(NVAA) generates waste such as the activity steps, labors, equipments, materials, time, and soon. And it was non-flow production, over production, and analyzed into having to shift value. This paper aimsat maximizing value-addingactivity and minimizingnon value-addingactivity through waste factor analysis in process for the improvement of value added productivity.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.653-664
• /
• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Journal of the Korean Ceramic Society
• /
• v.44 no.1 s.296
• /
• pp.23-31
• /
• 2007

To examine the effects of chemical admixture on the fluidity and strength development of high chloride cement, experiments were conducted in which lignosulfonate (LS), naphthalenesulfonate (NS), and polycorboxylate (PC) were each added in standard and excessive amounts, and the results were as follows. 1. Because adding KCl to NS causes a decrease in flow, adding PC is better in maintaining high cement fluidity. 2. When cement contained much chloride comes in contact with water, hydration begins 4 h after contact and securing workability becomes difficult, but by adding PC, workability can be secured to 10 h. 3. The bound water ratio and compressive strength in aging 3 days occupy $70\sim80%$ of those in aging 28 days, and the early compressive strength increases not only by adding KCl, but also by chemical admixture. 4. Although compressive strength development is excellent in NS, PC, if NS is added excessively, hydration becomes slow and while the pore structures become slightly minute, the strength development decreases due to severe setting retardation.

• Food Science of Animal Resources
• /
• v.31 no.2
• /
• pp.183-190
• /
• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.363-376
• /
• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.877-887
• /
• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Journal of environmental and Sanitary engineering
• /
• v.15 no.1
• /
• pp.54-61
• /
• 2000

We studied the adsorption characteristics on the treatment process of heavy metal wastewater by using cuttle fish bones powder. When adding the 0.25% cuttle fish born powder in the heavy metal solution, $Fe^{3+}$ and $Pb^{2+}$ were high removed than other heavy metals as above 95%. In the solution which was adjusted to pH 5, 7 and 9, there was not observed the difference thing on the heavy metal removal rate. At test using plating wastewater treatment, adding 1%, 1.5% and 2% of the cuttle fish born powder, the heavy metal removal rate were as follows; Zn 12.5 - 37.5%, Mn 18.0 - 62.2%, Cd 36.8 -93.0%, Cu 51.4 - 97.4%, Cr 70.8 - 99.1%, Fe 87.2 - 99.3% and Pb 92.8 - 99.9%. When adding the 0.15% cuttle fish born powder and mixing for 20 minutes, the solution was happened the adsorption equability. Applied this results to the Freundlich＇s iso-thermal equation, we found the cuttle fish born＇s probability as a good adsorbent.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2004.05a
• /
• pp.604-607
• /
• 2004

Concrete structures in the marine environment often deteriorate in the early stage of their service life because of contact with various aggressive conditions. In recent years, the study on the concrete in the marine environment are carried out to increase their service life. In this experimental study, the concrete specimens were prepared with various adding contents of inorganic antifouling agent$(0\~3.0wt\%)$ composed to some fluosilicate solution. For evaluatin of the physical and chemical properties of concretes containing inorganic antifouling agent, various tests such as setting time, slump loss, compressive strength, water absorption rate, freezing and thawing resistance and SEM micrographs of concrete, were conducted. As the results, physical and chemical properties of concretes were improved with an adding of inorganic antifouling agent. From the results of various tests, the optimal adding contents of antifouling agent was $1.0wt\%$.

• Journal of Environmental Science International
• /
• v.13 no.3
• /
• pp.279-288
• /
• 2004

This study aimed at improving the $TiO_2$ photocatalytic degradation of HA. A set of tests was first conducted in the dark to study the adsorption of HA at different coexisting material concentration. Adsorption rate increased with adding cation ion but decreased with adding bicarbonate ion. The photodegradation of HA in the presence of UV irradiation was investigated as a function of different experimental condition: initial concentration of HA, $TiO_2$ weight, pH, air flow rate and coexisting material. It was increased either at low pH or by adding cation ion. The increase of cation strength in aqueous solution could provide a favorable condition for adsorption of HA on the $TiO_2$ surface and therefore enhance the photodegradation rate. It was found that bicarbonate ions slowed down the degradation rate by scavening the hydroxyl radicals.

• Journal of the Korea Institute of Building Construction
• /
• v.5 no.2 s.16
• /
• pp.97-105
• /
• 2005

Concrete structures in the marine environment often deteriorate in the early stage of their service life because of contact with various aggressive conditions. In recent years, the researches on the concrete in the marine environment have been carried out to increase their service life. In this experimental study, the concrete specimens were prepared with various adding contents of inorganic antifouling agent$(0\~3.0wt\%)$ composed of some fluosilicate solution. For evaluation of the properties of concretes containing inorganic antifouling agent, various tests such as setting time, slump loss, compressive strength, water absorption rate, fleering and thawing resistance and SEM of concrete, were conducted. As the results, physical and chemical properties of concretes were improved with an adding of inorganic antifouling agent. From the results of various tests, the optimal adding contents of antifouling agent was $1.0wt\%$.