• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.236-237
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• 2014

Recently, it changes to the frame construction in the wall type structure for the life span improvement of the apartment house of our country. The execution of the light panel increased while the execution of the frame construction increased. Therefore, the density and absorption ratio of the magnesium oxide matrix according to the wood flour amount of addition ratio property try to be analyze for the lightweight of the surface material of the light panel. The test result, the density has been declined as the addition ratio increase of the wood flour. In the case of the water absorption ratio, water absorption ratio has been increased as addition ratio increase of wood flour. However, wood flour addition ratio 15% determined the most appropriate when considering the density and water absorption ratio.

• 한국환경보건학회지
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• 제34권1호
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• pp.76-85
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• 2008

Biological nutrient removal (BNR) sludge was added to a sequencing batch reactor (SBR) in the addition ratios of 0%, 20%, 40%, 50% while observing the variation of nutrient removal characteristics and microorganism groups. When the BNR sludge was added in a ratio over 40%, the characteristics of EBPR (enhanced biological phosphorus removal) was shown at the 27 days. However, a distinct BNR was not shown when the addition ratio of BNR sludge was lower than 40%. The organic removal efficiency were shown as 90% in all SBRs irrespective of the addition ratio of BNR sludge. At the 27 days, the phosphorus removal efficiencies were shown as 40%, 55%, 77% and 69%, respectively, according to the addition ratio of BNR sludge. Overall, efficient nitrification and phosphorus removal was shown when the added BNR sludge ratio was over 40%.

• 한국농공학회지
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• 제30권3호
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• pp.106-113
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• 1988

This study was performed to obtain the basic data which can be applied to use of foamihg mortars. 1. At the mixing ratio 1:1, the highest strengths were showed by foaming mortam, respec - tively. But, it. gradually was decreased in poorer mixing ratio and more addition of foam- ing agent. The decreasing rates of strengths were incresed in poorer mixing ratio and more addition of foaming agent. 2. The strengths were decreased up to 77.0-92.8% by mix-foaming type and 36.7-74.4% by pre-foamed type than cement mortar. 3. At the mixing ratio of 1:1, the lowest air contents were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. The increasing rates of air contents were increased in richer mixing ratio and more addition of foaming agent. 4. Air contents were showed up to 26.0-63.8 times by mix-foaming type and 5.8-17.7 times by pre-foamed type than cement mortar, respectively. 5. The correlations between compressive strength and air content were highly significant, respectively. The multiple regression equations of strengths and air content were computed depending on a fuction of mixing ratio and addition of foarning agent. It was highly significant, respectively.

• 한국농공학회지
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• 제30권1호
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• pp.73-80
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• 1988

This study was performed to obtain the basic data which can be applied to use of foaming mortars. The results obtained were Summarized as follows; 1.At the mixing ratio of 1:1, the highest bulk densities were showed by foaming mortars, respectively. But, it gradually was decreased in poorer mixing ratio and more addition of foaming agent. The decreasing rates of bulk densities were increased in richer mixing ratio and more addition of foaming agent. 2.The bulk densities were decreased up to 38.8-55.9% by mix-foaming type and 9.7-23.6% by pre-foamed type than cement mortar. 3.At the mixing ratio of 1:1, the lowest absorption rates were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. The increasing rates of absorption rates were increased in richer mixing ratio and more addition of foaming agent. 4.Absorption rates when immersed in 72hours were showed up tp 3.41-5.85 times by mix-foaming type and 1.05- 1.S5times by pre -foamed type than cement mortar, it was significantly higher at the early stage of immersed time than cement mortar. 5.The correlations between bulk density and absorption rate were highly singnificant, respectively. The multiple regression equations of bulk density and absorption rate were computed depending on a fuction of mixing ratio and addition of foaming agent. it was highly significant respectively.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2018년도 춘계 학술논문 발표대회
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• pp.81-82
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• 2018

In this paper, we investigate the characteristics of wet soil concrete according to the addition ratio of liquefaction red mud addition rate by liquefying red mud. as a result, the compressive strength decreased and the water absorption ratio increased as the liquefaction red mud addition rate increased.

• 한국식품영양학회지
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• 제31권6호
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• pp.873-882
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• 2018

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

• Journal of the Korean Wood Science and Technology
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• 제47권2호
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• pp.221-228
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• 2019

This study reports the performance of urea-formaldehyde (UF) resins prepared at two different low formaldehyde/urea (F/U) mole ratios with different numbers of urea addition during synthesis. The second or third urea was added during the synthesis of UF resins to obtain two different low molar ratios of 0.7 and 1.0, respectively. The molecular weights, cure kinetics, and adhesion performance of these resins were characterized by the gel permeation chromatography, differential scanning calorimetry, and tensile shear strength of plywood, respectively. When the number of urea additions and F/U molar ratio increased, the gelation time decreased, whereas the viscosity and molecular weight increased. Further, the UF resins prepared with the second urea and 1.0 molar ratio resulted in greater activation energy than those with third urea and 0.7 molar ratio. Tensile shear strength and formaldehyde emission (FE) of the plywood that bonded with these resins increased when the number of urea additions and molar ratio increased. These results suggest that the UF resins prepared with 0.7 molar ratio and third urea addition provide lower adhesion performance and FE than those resins with 1.0 mole ratio and the second urea addition.

• 동아시아식생활학회지
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• 제11권4호
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• 한국식품과학회지
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• 제43권5호
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• pp.583-587
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• 2011

불린 찹쌀과 콩에 소주 첨가비율을 0, 25, 50, 75 및 100% 비율로 첨가하여 제조한 유과반대기 및 유과바탕의 품질특성은 다음과 같다. 유과반대기의 두께, 길이, 무게, 부피 및 비용적은 시료 간에 유의한 차이가 없었다. 반면에 유과바탕의 경우 소주 50% 비율 첨가구는 직경, 부피 및 비용적이 가장 높았고, 소주 75% 비율 첨가구는 길이가 가장 길었으며, 무게는 소주 첨가비율이 높을수록 증가하였다. 유과반대기와 유과바탕의 색도는 L값의 경우 소주 첨가비율이 증가할수록 높았고, 유과바탕은 유과반대기에 비하여 L값은 높고 a와 b값은 낮은 경향을 나타냈다. 유과바탕의 형태는 소주 첨가비율이 증가할수록 일정하지 않았고, 소주 첨가비율이 증가할수록 유과바탕의 기공의 크기는 적었고, 기공 수는 많았다. 유과바탕의 압착력 및 전단력은 소주 50% 첨가비율이 가장 낮았고, 소주 무첨가구가 가장 높았다. 유과바탕의 관능검사 결과 향미와 맛에 대한 선호도는 시료 간에 유의한 차이가 없었다. 색에 대한 선호도는 소주 첨가비율이 증가할수록 높았고, 내부 치밀도, 입안에서의 느낌 및 전체적인 선호도는 소주 50% 비율 첨가구가 가장 높았다. 소주를 첨가하여 유과를 제조할 경우 유과바탕의 품질은 첨가된 총 액체량에 대하여 소주 첨가비율이 50-75%일 때 가장 높은 것으로 생각된다.

• 한국수소및신에너지학회논문집
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• 제16권2호
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• pp.191-198
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• 2005

Adding hydrogen gas in natural gas leads to stable combustion in internal combustion engine and its performances rely on compression ratio. To analyze the effects of compression ratio and rate of hydrogen addition on the engine performance, the characteristics of overall engine performance including emission were investigated by using the medium duty natural gas fueled engine. As results, it was found that compression ratio occurred knock was nearby compression ratio, $\varepsilon$=14 for the case that hydrogen was enriched in the natural gas fueled engine. But slight knock was occurred at $\varepsilon$=14.7 in the case of neat natural gas. Also HC and $CO_2$ were reduced around 80% and 20% respectively when the rate of hydrogen addition was increased to 50% and compression ratio from $\varepsilon$=13 to $\varepsilon$=14.7.