• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.999-1004
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• 2002

In this study, pork loin was cured for 20 days in the 2$^{\circ}C$ curing solution with the salt concentration of 3, 5, 7 and 9% respectively, and the effects of salt concentration and curing time on myofibrillar protein extractability (MPE), myofibrillar fragmentation index (MFI), water holding capacity (WHC), salt content, and palatability of pork loin were investigated. The pork loin cured in the 3, 5 and 7% curing solution showed the increased level of MPE and WHC up to 20 days of curing time, and the increased level of MFI up to 16 days of curing time. Also those values increased with the increasing salt concentration, regardless of the curing time. The pork loin cured in the 9% curing solution did not show any consistency in the results. The boiled cured pork loin showed better color up to 16 days of curing time, as the salt concentration of curing solution increased. The color of pork loin cured in the 3% curing solution was not uniform. The pork loin cured in the 9% curing solution showed good color, but its flavor and palatability were unacceptable. The palatability of pork loin could be improved significantly by curing it in the 5% curing solution for 16 days, and in the 7% curing solution for 12 days.

• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.689-696
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• 2003

In this study, ordinary portland cement, slag cement and micro cement which have been used in the construction fields were evaluated for the environmental effects and compression strength characteristics for curing solution. To find the leaching of C $r^{6+}$ characteristics in cement grouts, C $r^{6+}$ content tests were performed for the raw materials(cement powder). In addition, C $r^{6+}$ leaching tests were peformed for the homo-gel samples according to change of pH and each curing solution with the deionized water and leachate. Then, the unconfined compression strength tests were peformed with the homo-gel samples and the amount of changed C $r^{6+}$ was measured by curing solution.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.10
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• pp.844-848
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• 2012

Encapsulant curing in terms of convection oven leads to thermal induced stress due to nonuniform thermal conductivity in LED package. We have adopted infrared (IR) light for silicone curing in order to release the stress. The light uniformity irradiated on an encapsulant surface is confirmed to be uniform by optical simulation. Shear strength of die paste using IR compared to convection oven is increased 19.2% at the same curing time, which indicates curing time can be shortened. The indentation depth difference between center and edge of silicone encapsulant in terms of convection oven and IR are 14.8% and 3.4%, respectively. Curing by IR also shows 2.3% better radiant flux persistency rate of LED at $85^{\circ}C$ after 1,000 h reliability test compared to convection curing.

• Journal of the Korean Ceramic Society
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• v.48 no.6
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• pp.610-616
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• 2011

The effect of curing temperature on basic geopolymeric reactivity and hardening behaviour of blast furnace slag were investigated using the mixture of pulverized slag and several alkaline solutions of relatively high concentration. For the pastes prepared at several different temperatures between 20$^{\circ}C$ and 90$^{\circ}C$, setting time and heat of reaction were examined while mineralogical and morphological examinations were performed for the hardened paste after curing period at same temperature. The geopolymeric reaction of slag was revealed to be accelerated strongly according to the curing temperature regardless of the sort and concentration of the alkaline solution. The increase of concentration of the alkaline solution within 9M and the existence of silicic ion in the solution also promoted the reaction severely. The mineral component and their ratio of the hardened paste were revealed to be influenced by the chemical species and silicic ion contained in alkaline solution rather than by the curing temperature. The higher temperature and longer period of curing stage were effective for the sustained formation of geopolymer and succeed improvement of density and uniformity of morphology of the final hardened body.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.484-488
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• 2014

Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10c
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• pp.185-190
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• 1998

Corrosion of steel reinforcement is the most significant factor of deterioration in reinforced concrete structures. Chloride ion is considered one of the most common culprits on the corrosion of steels in concrete. The main objective of this study is understanding behavior of chloride ion in hardened cement pastes at different stages of curing. Cement pastes with water-cement ratio of 0.5 are allowed to hydrate in sealed containers for 28, 70, 180 days. And than pore solution is expressed. It was found that the $Cl^-$ concentrations in pore solution is decreased with increasing curing time in all Nacl addition level, the $OH^-$ concentrations is increased to 70 days but decrease at 180 days in all Nacl addition level. The $Cl^-$/$OH^-$ in pore solution is increased with increasing curing time in all Nacl addition level, however $Cl^-$/$OH^-$ of maximum Nacl addition level(Nacl 0.54% by weight of cement) is under the onset of depassivation level 0.3.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.32-38
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• 2003

The effects of curing temperatures(1, 5 and 10$^{\circ}C$) and times on the chemical properties and palatability of cured pork loins which were cured in the 7% curing solution were investigated. The pork loins cured at 10$^{\circ}C$ curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10$^{\circ}C$ were rapid after 12 days of curing. However, bacteria were not detected(<0.05${\times}$10$^2$ CFU/g) in the central region of cured loin until 15 days of curing. The penetration of salt into the central region of cured loins was faster at 10$^{\circ}C$ curing temperature than at lower curing temperatures for all curing times. The difference of salt contents between surface and central regions in the cured loins was less at higher temperature than at lower temperatures, and the difference decreased in boiling process for all curing times. The color fixation of the cured boiled loins was better at 5 and 10$^{\circ}C$ curing temperatures than at 1$^{\circ}C$. The sensory scores for saltiness and flavor of the cured boiled pork loins were higher at higher temperature than at lower temperatures until 9∼12 days of curing. Palatable cured boiled pork loins could be produced under the curing solution at low temperatures of 1 and 5$^{\circ}C$ for 12 and 9 days, respectively.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.1
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• pp.59-64
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• 2004

We have fabricated the polymer dispersed liquid crystal (PDLC) cell where a control of phase separation is very important. The factors to influence the phase separation are mixing ratio of LC and polymer, curing temperature and UV intensity. In this paper, we inspected the change of a phase separation as a function of curing temperature for the mixture of E7 and. NOA65 with different ratios. When the LC concentration is less than polymer such as LC:NOA65 = 40:60wt％, the PDLC cell is influenced strongly by the curing temperature. However, when the LC concentration is much less than polymer such as LC:NOA65 = 80:20wt％, it is influenced slightly by the curing temperature. The reason is because the mixture shows upper critical solution temperature behavior and therefore it is important to know the behavior of phase separation as a function of curing temperature of the mixture.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2009.11a
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• pp.107-110
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• 2009

After inquiring into physical characteristics of using fly ash and alkali solution, it was found that higher pH density is favorable to strength development at early age and the higher the age is, the higher the compressive strength gets. Also, it was found that when there is more addition of activator, the compressive strength is higher. I was shown that more than atmospheric curing, steam curing was favorable for development of compressive strength. When the temperature of curing temperature was higher, most of the compressive strengths were higher. Thus, based on this study, it was understood that environmental-friendly chemically combined concrete using fly ash and alkali solution can be utilized without using cement.

• Membrane Journal
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• v.14 no.3
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• pp.207-217
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• 2004

In this study, we prepared nanofiltration membrane by applying the interfacial polymerization method as a way of manufacturing composite membranes. We have examined the effects of various preparation factors such as monomer concentration and composition, thermal curing condition, post treatment condition. In addition to preparation conditions, we also monitored the effects of operation conditions such as feed solution concentration and operation pressure on the permeation properties of the resulting nanofiltration membrane. We intended to increase the permeation rate of nanofiltration membrane by the enlargement of effective surface area using additives during interfacial polymerization step. With increasing the monomer concentration, membrane permeation rate are decreased with maintaining almost constant rejection. With respect to curing condition, with increasing the curing temperature both permeation rate and rejection are decreased. With increasing the ratio of MPD in amino monomer composition, permeation rate decreased drastically with high rejection. With increasing the feed solution concentration, both permeation rate and rejection decreased. Both permeation rates and rejection increased with increasing the operating pressure. Nanofiltration membrane have higher surface roughness with increasing additive concentration in the case of using MPD contained amine composition than using piperazine alone. Permeation rates are much lower than the nanofiltration membrane prepared by piperazine.