• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.125-134
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• 1999

The purpose of this study was to investigate the effects of heat transfer characteristics of fibers on the Qmax of insulating nonwovens. The effects of fiber type, moisture content, washing cycles on the Qmax were observed. The correlations between Qmax measured by KES-F7 system and subjective warm/cool touch perception test was analyzed. The results obtained were as followed: 1. Heat transfer characteristics of fibers effected on the Qmax of insulating nonwovens. 2. Moisture transport properties of fibers effected considerably on the Qmax of nonwovens and the increasing rate of Qmax by increasing moisture content was much higher at wool than polyester. 3. As a result of subjective perception test, subjective warm/cool touch and wettness of wool nonwoven was increased obviously by increasing moisture content. 4. At the same moisture content, wool nonwoven showed higher subjective cool touch and wetness than polyester. 5. In the physical properties of nonwovens, thickness was the most effective factor on the Qmax of insulating nonwovens.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.1067-1070
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• 2002

We have examined the impedance characteristics and the battery characteristics of PLI bicell. As results, the impedance of PLI bicell with 62 wt% cathode active material were lower than the other cathode active material content. And the specific resistances of PLI bicell increased with N/P ratio until 1.85. And the impedance of PLI bicell decreased with increased adding amounts of binder. But the rate capability of PLI bicell were not increased with increased adding amounts of binder. PLI bicell with 9.9 wt% binder content were the best rate capability. but the cycleability were not the same results as the rate capability. PLI bicells with cathode with more than 11 wt% binder, their cycleability were almost same, nevertheless they were better cycleability than 9.9 wt% binderl content.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.03a
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• pp.774-781
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• 2009

The purpose of this study was to research on compressibility characteristics of waste tire powder-added lightweight soil(TLS) for recycling dredged soil, bottom ash and waste tire. The TLS used in this experiment consists of dredged soil, cement, waste tire powder and bottom ash. Test specimens were prepared with various content of waste tire powder ranged from 0% to 100% at 25% intervals by the dried weight of dredged soil. Several series of one-dimensional consolidation tests were carried out. Based on the experimental results, as the waste tire powder increased, the swelling index of TLS increased. The compression index and swelling index of the TLS with bottom ash content showed lower value than without bottom ash. Then, compressibility characteristics of TLS were strongly influenced by mixing conditions of waste tire powder content and bottom ash content.

• Journal of The Korean Society of Agricultural Engineers
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• v.58 no.3
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• pp.47-56
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• 2016

Superabsorbent Polymers (SAPs) are hydrophilic synthetic polymers which could absorb water by hundreds of their own weight. They are used for multiple purpose including hygienic goods, soil conditioners, and hospital supplies. It is necessary to investigate the standard of their use including the amendment rate for soil application in agricultural fields. It is also important to understand their effects on the soil water content and engineering characteristics. The objective of this study is to find the water absorbing capacity and reusability of SAPs, and the characteristics of water release and effect of them on soil water content and engineering characteristics. In the result, SAPs per unit weight (1 g) used for this research could absorb about 200 g of water in max. The water absorbing capacity decreased after SAPs were used repeatedly. Released water of SAPs could provide the soils with about 9 % of the soil water content. Soil water content increased with decreasing distance from the SAPs. The distance of release was spreaded out with increasing water absorbed of SAPs. Finally, when a drainage and the capacity of soil water content were considered, it is recommended to amend the SAPs with soil by less than 0.25 %.

• Journal of the Korean Geotechnical Society
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• v.18 no.5
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• pp.109-122
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• 2002

The water content of soil near the ground subgrade varies seasonally, and dynamic deformational characteristics of soil are affected by the variation of water content. Contrary to previous studies which used various specimens of different compaction moisture contents, the influences of water content and capillary Pressure on dynamic deformational characteristics of soil were investigated using the given specimen controlling the matric suction. RC/TS(resonant column and torsional shear) testing equipment was modified so that it can control water content with changing capillary pressure(matric suction). RC/TS tests were performed on subgrade soil collected in the KHC(Korea Highway Corporation) test road. In the field, the cross-hole tests were performed and the water contents were measured at the same site to verify the feasibility and applicability of RC/TS test results. As water content decreased, the tendency of increasing shear moduli in field was well matched with laboratory test results.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.11-19
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• 2022

This study provided basic data for the commercialization of healthy functional beverages by examining the physicochemical characteristics, nutrient content, and microbiological safety of onion peel beverage. The total acid of onion peel beverage was 0.12 mg/g and the pH was 6.07. According to the storage period, the total acid decreased and the pH increased in all temperature ranges(25℃, 35℃, and 45℃). After 30 days of storage, it showed 0.06 mg/g in all temperature sections and maintained the pH 7 range. The total phenol content, which is a nutritional component of onion peel beverage, was 0.93 mg/g, flavonoid content was 0.25 mg/g, and quercetin content was 0.17 mg/g. The flavonoid content decreased according to the storage period, and in the case of storage temperature of 25℃, it contained 50% content up to 120 days of storage, but in the case of 35℃ and 45℃, it had a flavonoid content up to 90 days and 30 days, respectively. In the case of quercetin, a residual rate of about 50% was shown for 150 days of storage at 25℃ and 35℃. In the case of 45℃, it decreased to 35% at 30 days of storage. On the other hand, onion peel beverage maintained a viable cell count of less than 5 CFU/mL for 150 days of storage, and no coliform group was detected. As a result of analyzing the quality characteristics of onion peel beverage according to storage period, quality stability was confirmed in physicochemical characteristics and microbiological safety. Research on changes in biological activity according to low-temperature distribution or storage period is necessary.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.3
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• pp.184-192
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• 2019

Focusing on the emerging influencer market of SNS (Social Network Service), This study attempts to clarify the priority of Influencer characteristics when the customer decided to purchase products through the promotion of influencers. Since the influencer marketing differs from the Online information source marketing, this study has an academic implication in that integrated the influence of the characteristics of the Online information sources and the characteristics of SNS contents. For this purpose, through the literature research on Information sources and Influencers, the characteristics of influencers were reconstructed and priorities were derived using the AHP (Analytic Hierarchy Process) technique. The upper layer of the AHP structure was set to expertise, trustworthiness, social attractiveness, and content attractiveness, and the lower layer structured the model with 13 subfactors. The results are summarized as follows. First, in the result of combining the importance of the $1^{st}$ and $2^{nd}$ classes, the detailed factors of expertise and trustworthiness, ranked from the top to six, are largely influenced in purchasing decisions in influencer marketing. Second, content attractiveness is the third rank in the $1^{st}$ layer. Influencer marketing shows that content is more important than social attractiveness. Besides, the $7^{th}$ to $9^{th}$ positions of the overall rankings accounted for visual information, storytelling, and external attractiveness, which are the details of content attractiveness, and it is confirmed that it is more effective for influencer marketing to emphasize content attractiveness than social attractiveness. Although the influencer marketing differs from the existing information marketing, this study has an academic implication in that integrated the influence of the characteristics of the source and the characteristics of the contents.