• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.325-333
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• 1996

Potato slices were dipped in calcium choreide ar chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5$^{\circ}C$ Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5$^{\circ}C$ During refrigeration, L values were decreased and optical density (A420) were increased. But L values were increased and A420 were decreased by dipping or preheating. The contents of vitamin C were decreased. however, the loss of vitmin C were the lowest in calcium chloride treaed potato slices(CaPS). And there were no combined effects of dipping and preheating during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical qualit, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.57-61
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• 1998

Postharvest dipping of vacuum infiltration treatments of 'Chojuro' pear fruit in $CaCl_2$ resulted in increased calcium content, especially in fruit peel and outer flesh such as just below peel. As $CaCl_2$ concentrations increaced from 2% to 8% in dipping treatment, calcium content became higher. But vacuum infiltration under 200-600 mmHg did not affect and dipping and vaccum infiltration did not have any difference in fruit calcium content. Decreasing of fruit firmness determined at 4 weeks during storage was slower in fruits with $CaCl_2$ treatment than control.

• Journal of Biomedical Engineering Research
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• v.18 no.3
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• pp.217-222
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• 1997

Hydroxyapatite(HA)-coated metal composites were made by the dipping method. The specimen substrates were Ti plates with a thickness of 2 mm. The HA coating was carried out in HA-sol for 1 min by the dipping method. The concentration of HA-sol for the coating ranged from 3.28 to 9.99 wt%. Excellent coating was observed on Ti substrate dipped once in 9.99 wt% sol. Preparation of Ti plates by sandblasting provided the better environment for coating HA on Ti surface than non-treated surface. As the concentration of sol increased, the weight change and the coating thickness increased. Above 7 wt% sol, they increased sharply.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.277.1-277.1
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• 2014

전도성 고분자인 PEDOT은 좋은 광학적 특성 및 유연성, 등의 장점으로 인해 TCO 박막으로의 응용을 위한 연구가 이루어 지고 있다. 하지만, 아직 까지는 높은 수준의 전도성 향상을 기대하기는 어려운 실정이며 전도성 향상에 대한 체계적 연구가 부족한 상황이다. 이에 본 연구에서는 다양한 알코올을 이용한 Dipping treatment를 활용하여 전도성의 변화에 대한 고찰을 하였으며, 열처리 과정을 통해 전도성이 어떻게 영향을 받는지에 대하여 연구하였다. 이를 위해 박막의 두께 및 cross-section을 FE-SEM을 이용하여 측정하였고, 각 각의 박막의 비저항은 4-poin probe를 활용하여 면저항을 구한다음 두께를 곱하는 방법으로 계산하였다. 동시에 열처리 및 Dipping을 한 박막의 PEDOT의 표면을 AFM image를 통해 확인하였다.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.255-258
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• 2011

When kiwifruit root system infected with nematodes was treated by hot water dipping treatment, the maximum temperature for this treatment was suggested as $50^{\circ}C$. The lowest killing temperature of internal root-knot in the root tissue was $48^{\circ}C$. Consequently, root-knot nematodes could be killed without damaging root tissues by the hot water dipping treatment at $48^{\circ}C$ for 10 minutes. This could be useful for organic production and distribution of kiwifruit seedlings by avoiding the synthetic nematicides which are not easily decomposed in soil once applied.

• Proceedings of the KAIS Fall Conference
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• 2002.05a
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• pp.187-189
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• 2002

잠김 방식(dipping)을 사용하여 안료에 의한 색상 렌즈를 제작하였다. 본 논문에서는 안료의 종류에 따른 색상 농도의 변화를 중심으로 조사한 바를 발표한다. 색상 렌즈는 안경 산업의 발전과 함께 새로운 수요를 창출하게 뭔 것이다.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.33-39
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• 2001

The effects of dipping syrups prepared with isomaltooligosaccharides on the characteristics of Yackwa were investigated. The dipping syrups were prepared replacing sucrose with 0, 25 and 50% isomaltooligosaccharide. Physical and sensory characteristics of Yackwa were evaluated. Isomaltooligosaccharides increased dehydration rate and increased absorption rate of dipping syrups. Yackwas dipping in the syrup containing isomaltooligosaccharides were more acceptable than those with sucrose syrup. The acceptability was significantly correlated with shinness(p<.01), moistness(p<.05), adhesiveness(p<.05), cohesiveness(p<.01), roasted taste(p<.0l) and sweetness(p<.05). Therefore, isomaltooligosaccharides might be a good alternative for sucrose in making dipping syrup of Yackwa.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.66-77
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• 2016

This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.

• Composites Research
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• v.32 no.6
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• pp.314-318
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• 2019

A simple and very flexible automatic dipping machine was constructed for producing functional multilayer films on wide substrates via the layer-by-layer (LbL) assembly technique. The proposed machine exhibits several features that allow a fully automated coating operation, such as various depositing recipes, control of the dipping depth and time, operating speed, and rinsing flow, air-assist drying nozzles, and an operation display. The machine uniformly dips a substrate into aqueous mixtures containing complementary (e.g., oppositely charged, capable of hydrogen bonding, or capable of covalent bonding) species. Between the dipping of each species, the sample is spray cleaned with deionized water and blow-dried with air. The dipping, rinsing, and drying areas and times are adjustable by a computer program. Graphene-based thin films up to ten-bilayers were prepared and characterized. This film exhibits the highly filled multilayer structures and low thermal resistance, indicating that the robotic dipping system is simple to produce functional thin film coatings with a variety of different layers.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.399-404
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• 2001

The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.