• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• The Journal of Engineering Geology
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• v.20 no.3
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• pp.297-310
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• 2010

This study represents basic research into the utilization of mixed ash (fly ash and bottom ash) from the ash pond of the Taean Thermal Power Plant as a construction material. We conducted physical and mechanical experiments on the mixed ash and examined its engineering characteristics in terms of its use as a material for road landfill and structure backfill. We evaluated the physical and chemical characteristics of the ash by performing tests to determine specific gravity, maximum and minimum density, liquid limit and plastic limit, grain size distribution, composition (by X-ray diffraction), and loss on ignition. We also evaluated the mechanical characteristics by testing for permeability, compaction, CBR, and tri-axial compression. The experiments on the mixed ash yielded a specific gravity of 2.18-2.20, dry density of $9.38-13.32\;kN/m^3$, modified CBR of 16.5%-21%, permeability coefficient of 1.32 to $1.89-10^{-4}cm/sec$, and drained friction angle of $36.43^{\circ}-41.39^{\circ}$. The physical and mechanical properties of the mixed ash do not meet the quality standards stipulated for road landfill and structure backfill materials. Mixed ash with a high content of fly ash failed to meet some of the quality standards. Therefore, in order to utilize the mixed ash as a material for road landfill and structure backfill, it is necessary to improve its properties by mixing with bottom ash.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.11
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• pp.765-771
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• 2012

In this study, the biochemical methane potentials of different agricultural residues produced from agricultural plastic greenhouse were determined. Additionally, ensiling storage practice was applied on agricultural residues for its effect on biogas production. Agricultural residues of cabbage, strawberry, tomato, cucumber, and oriental melon were selected as sample. The methane potential and biodegradability of agricultural residues ranged from 149~286 mL-$CH_4/g$-VS, 27~48% (by vol.), respectively and methane production was in order of cabbage > oriental melon > strawberry ${\approx}$ cucumber > tomato. Ensiling caused difference in methane production in a range of -11~36% (by vol.) per VS compared with raw material. An increase in methane potential was presumably linked to the organic acid accumulation, cellulose degradation and decrease in methane potential was due to chemical composition change, ammonia accumulation during the storage process.

• Membrane Journal
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• v.15 no.2
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• pp.157-164
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• 2005

In this study, composite hollow fiber membranes were developed for the recovery of olefin monomers in polyolefin industry off-gases. Polyetherimide (PEI) hollow fiber support membranes were fabricated from spinning solutions containing PEI, NMP and polyethylene glycol (PEG). The influence of dope solution and inner coagulant composition on the permeation properties and structure of hollow fiber supports was examined. PDMS was used as a selective layer and coated on PEI hollow fiber support. The thickness of active layer was controlled by changing coating solution concentration. The permeation properties of hollow fiber supports and composite membranes were characterized with a pure gas permeation test. The optimized composite hollow fiber membrane has $10\;{\mu}m$ selective layer and shows excellent separation performance; the ideal selectivity of olefins over nitrogen is in the following order: 1-butylene (6.4) > propylene (17) > ethylene (97), which selectivity data are similar to the intrinsic olefin/nitrogen selectivities of PDMS. This confirms that the new composite hollow fiber membranes suitable for olefin off-gas recovery has developed successfully.

• Journal of the Korean Ceramic Society
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• v.39 no.5
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• pp.460-466
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• 2002

Titanium oxide film was deposited on the commercially pure titanium (cp-Ti) by thermal oxidation method for its medical application. The cp-Ti disks were cleaned and then heat-treated at the temperatures of 500, 550, 600, 650, and 700${\circ}C$, respectively, for 10 min in air or Ar. To test the ability of calcium phosphate formation, the specimens were immersed in the Eagle's minimum essential medium solution at 36.5${\circ}C$ for 15 days. The morphology and chemical composition of the surfaces before and after soaking were analyzed by using FE-SEM and EDS. The in-vitro formation of carbonated calcium phosphate on the thin films containing nano-sized $TiO_2$ crystals was identified.

• Magazine of the Korea Concrete Institute
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• v.11 no.1
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• pp.183-190
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• 1999

This paper investigated the possibility of appling to concrete through fundamental experiment for garnet, which was industrial wastes generated in kyung pook region, in aspects of development of new materials and recycling of industrial wastes due to shortage of natural resources. Consequently, garnet powder showed the possibility of admixture as showed in the chemical composition because the content of silica and alumina in relation to pozzolanic activity was about 50%. The time of setting was more or less diminished as the increasing of replacement ratio of garnet. In flow test, flow values tended to increase to some degree as the increasing of replacement ratio of garnet. Therefore, application of garnet was expected to improve the workability of concrete. The compressive strength of mortar replaced by garnet was respectively increased as compared with plain mortar and the maximum strength was showed in replaced by 10%, however a little different to the change of W/B ratio. Also, the possibility of admixture to reduce the amount of cement and to improve the property of concrete was showed as the strength of mortar replaced by garnet was comparable to that by existing admixture(silica fume, fly-ash).

• Journal of Korean Dental Science
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• v.10 no.1
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• pp.10-21
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• 2017

Purpose: The purpose of this study was to investigate the electrochemical characteristics of nanotubular Ti-25Nb-xZr ternary alloys for dental implant materials. Materials and Methods: Ti-25Nb-xZr alloys with different Zr contents (0, 3, 7, and 15 wt.%) were manufactured using commercially pure titanium (CP-Ti), niobium (Nb), and zirconium (Zr) (99.95 wt.% purity). The alloys were prepared by arc melting in argon (Ar) atmosphere. The Ti-25Nb-xZr alloys were homogenized in Ar atmosphere at $1,000^{\circ}C$ for 12 hours followed by quenching into ice water. The microstructure of the Ti-25Nb-xZr alloys was examined by a field emission scanning electron microscope. The phases in the alloys were identified by an X-ray diffractometer. The chemical composition of the nanotube-formed surfaces was determined by energy-dispersive X-ray spectroscopy. Self-organized $TiO_2$ was prepared by electrochemical oxidation of the samples in a $1.0M\;H_3PO_4+0.8wt.%$ NaF electrolyte. The anodization potential was 30 V and time was 1 hour by DC supplier. Surface wettability was evaluated for both the metallographically polished and nanotube-formed surfaces using a contact-angle goniometer. The corrosion properties of the specimens were investigated using a 0.9 wt.% aqueous solution of NaCl at $36^{\circ}C{\pm}5^{\circ}C$ using a potentiodynamic polarization test. Result: Needle-like structure of Ti-25Nb-xZr alloys was transform to equiaxed structure as Zr content increased. Nanotube formed on Ti-25Nb-xZr alloys show two sizes of nanotube structure. The diameters of the large tubes decreased and small tubes increased as Zr content increased. The lower contact angles for nanotube formed Ti-25NbxZr alloys surfaces showed compare to non-nanotube formed surface. The corrosion resistance of alloy increased as Zr content increased, and nanotube formed surface showed longer the passive regions compared to non-treatment surface. Conclusion: It is confirmed that corrosion resistance of alloy increased as Zr content increased, and nanotube formed surface has longer passive region compared to without treatment surface.

• Journal of the Korea Concrete Institute
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• v.24 no.5
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• pp.567-575
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• 2012

A research was conducted to develop a 2-D nonlinear Galerkin finite element analysis of reinforced concrete structures subjected to high temperature with experiments. Algorithms for calculating the closed-form element stiffness for a triangular element with a fully populated material conductance are developed. The validity of the numerical model used in the program is established by comparing the prediction from the computer program with results from full-scale fire resistance tests. Details of fire resistance experiments carried out on reinforced concrete slabs, together with results, are presented. The results obtained from experimental test indicated in that the proposed numerical model and the implemented codes are accurate and reliable. The changes in thermal parameters are discussed from the point of view of changes of structure and chemical composition due to the high temperature exposure. The proposed numerical model takes into account time-varying thermal loads, convection and radiation affected heat fluctuation, and temperature-dependent material properties. Although, this study considered standard fire scenario for reinforced concrete slabs, other time versus temperature relationship can be easily incorporated.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.75-82
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• 2008

In vivo and in vitro digestibility of 6 diets with a forage to concentrate ratio (F/C) ranging from 100 to 50:50 (diet 1: all hay, diet 2: 90:10, diet 3: 80:20, diet 4: 70:30, diet 5: 60:40, diet 6: 50:50) were investigated using 6 buffaloes in a $6{\times}6$ Latin square design. For the in vivo trial, the individual faeces of buffaloes were collected 3 times per day for 7 days. Individual pooled faeces and samples of each diet were analysed for chemical composition and insoluble acid ash (AIA) contents in order to estimate the coefficient of apparent digestibility (ADC). On the last day of the in vivo trial a sample of faeces was collected from each animal and used as inoculum for the in vitro test, using the gas production technique (IVGPT). The in vivo organic matter digestibility (ADC) rose as the percentage of concentrate increased up to the 70:30 (F/C) diet (67.01, 73.03, 78.06 and 79.05, respectively for diets 1, 2, 3 and 4); the other two diets (60:40 and 50:50 F/C) unexpectedly did not follow this trend (75.11 and 79.06, respectively for diet 5 and 6). However, these data agree with the results of the in vitro trial. The ADC was positively correlated with the dOM (p<0.001), but not with the gas production at different times; cumulative gas production recorded at the end of incubation (OMCV) showed an irregular trend and was not closely correlated to degraded OM. Estimation of in vivo digestibility from in vitro fermentation data was acceptable, despite leaving room for improvement.