• Title/Summary/Keyword: Dry

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A Study on the Dry-Shrinkage Properties For Floor Mortar With Crack-Reducing (균열저감형 바닥마감전용 모르터의 건조수축특성 연구)

  • 이종렬;이웅종;채재홍;박경상;김기수
    • Proceedings of the Korea Concrete Institute Conference
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    • 1999.04a
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    • pp.175-180
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    • 1999
  • The heating system of korea apartment house is called Ondol. The surface finishing mortar of this floor system typically used the cement based mortar, where the surface finishing mortar easily appears the crack. To order to crack control, the cement that added expansive additive used to reducing dry-shrinkage. For the surface finishing mortar, the types of shrinkage is known as plastic shrinkage, dry-shrinkage and autogenous This experimental study is to investigate the difference on dry-shrinkage of the cement that added expansive additives and OPC. The test method is varied the ration of water/cement (W/C) and the ratio of sand/cement(S/C). For OPC, The increase of the ratio of S/C is reduced dry-shirnkage but for the cement that added expansive additives, the increase of the ratio of S/C is augmented dry-shrinkage For OPC, The increase of the ratio of W/C is augmented dry-shrinkage but for the cement that added expensive, the increased of the ratio of W/C is reduced dry-shrinkage.

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The influence of moisture control on bond strength of self-etching primer

  • Jin, Myoung-Uk;Park, Jeong-Won;Kim, Sung-Kyo
    • Proceedings of the KACD Conference
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    • 2001.11a
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    • pp.587.2-587
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    • 2001
  • The purpose of this study is to evaluate influence of moisture control on bond strength of self-etching primer by measuring enamel and dentin shear bond strengths. 96 extracted human molars were divided into 8 groups. Group 1 (Enamel 30min Dry), Group 2 (E. 5s air dry), Group 3 (E. 1s air dry), Group 4 (E. blot dry), Group 5 (Dentin 30min Dry), Group 6 (D. 5s air dry), Group 7 (D. 1s air dry), Group 8 (D. blot dry) were divided.(omitted)

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Prediction of Yield from Leaf weight and Leaf area (건엽중 및 엽면적에 의한 잎담배 수량예측)

  • 이철환;이병철
    • Journal of the Korean Society of Tobacco Science
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    • v.11 no.2
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    • pp.115-126
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    • 1989
  • This study was conducted to determine the time and methods of predicting tobacco yield, by studying the relationship of yield components to yield. 1. The relationship between each position in leaf dry weight and approached gradually each other and also correlation coefficient of top leaf was higher than that of lower leaf. The leaf dry weight per plant was highly correlated with leaf area from 16th leaf position on stalk. Leaf dry weight of each leaf position on stalk was highly correlated with leaf dry weight per plant at 14 to 16th leaf position. 2. The correlation coefficient between leaf dry weight and leaf area per plant was higher at the late growth stage than at the early growth stage, and higher between the near stages. Correlation coefficient between leaf dry weights was higher than that of leaf areas. 3. Flue-cured tobacco yield be estimated from leaf dry weight per plant at 50 to 55 days after transplanting. 4. Air-cured tobacco yield could be predicted from leaf dry weight per plant at 60 days after transplanting.

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Preparation and Evaluation of Coated-Peonja Dry Elixir for Masking the Bitterness (쓴맛이 차폐된 편자 고형엘릭실제의 제조 및 평가)

  • Kim, Chong-Kook;Choi, Han-Gon
    • YAKHAK HOEJI
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    • v.41 no.5
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    • pp.602-606
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    • 1997
  • Peonjahwan composed of crude herb, and materials and tissue of animals is a considerably bitter and poorly water-soluble oriental medicine for the treatment of hepatitis. Peonja dry elixir and Eudragit-coated peonja dry elixir were prepared using spray-dryer to mask the bitterness and enhance the release of ingredients from peonjahwan. The bitterness of peonja dry elixir and Eudragit-coated peonja dry elixir reduced to 1/2 and 1/4 of that from peonja powder, respectively. Furthermore, the release rate of bound bilirubin from dry elixir was significantly higher than that from peonja powder.

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Effect of Additives on the Powder Characteristics of Peonja Dry Elixir (편자 고형엘릭실제의 분체 특성에 미치는 부형제의 영향)

  • Yong, Chul-Soon;Lee, Jong-Dal;Kim, Chong-Kook;Choi, Han-Gon
    • Journal of Pharmaceutical Investigation
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    • v.31 no.2
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    • pp.81-87
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    • 2001
  • The purpose of this study was to investigate the effect of additives on the powder characteristics of peonja dry elixir. Peonja dry elixirs were prepared with various amounts of dextrin using a spray-dryer, and their powder characteristics such as flow, cohesion and compressibility were evaluated as an angle of repose, cohesion index and compressibility index, respectively. Their powder characteristics were not significantly different from one another, indicating that the hydrophilic dextrin, a base of dry elixir hardly affected their powder characteristics. Peonja dry elixirs were prepared with 10% dextrin and various amounts of additives such as mannitol (hydrophilic excipient), sodium lauryl sulfate (surfactant), colloidal silica (hydrophobic excipient) and HPMC (polymer), respectively, and their angle of repose, cohesion index and compressibility index were measured. The powder characteristics of peonja dry elixirs prepared with mannitol were not significantly different from one another, indicating that the mannitol scarcely improved the powder characteristics of peonja dry elixirs. The angle of repose and cohesion index of peonja dry elixirs significantly decreased with increasing amount of sodium lauryl sulfate to 0.3% followed by no significant changes in them. The cohesion index of peonja dry elixir significantly decreased with increasing amount of colloidal silica. The angle of repose and cohesion index of peonja dry elixir significantly decreased with increasing amount of HPMC to 0.3% followed by an abrupt increase in them. However, the compressibility index of peonja dry elixir significantly increased with increasing amount of HPMC to 0.3% followed by an abrupt decrease in them. Our results suggested that a small amount of sodium lauryl sulfate, colloidal silica and HPMC improved markedly the powder characteristics of peonja dry elixirs due to forming stronger and less hygroscopic shell of peonja dry elixirs. Among the peonja dry elixirs studied, the peonja dry elixir prepared with 0.3% sodium lauryl sulfate and 0.3% HPMC had the lowest angle of repose of $27^{\circ}$ and cohesion index of 37.8%, and the highest compressibility index of 38.7%, respectively. Thus, sodium lauryl sulfate and HPMC appear to be promising additives for peonja dry elixir, if used in adequate amounts.

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Quality Improvement of Pork Loin by Dry Aging

  • Lee, Cheol Woo;Lee, Ju Ri;Kim, Min Kyu;Jo, Cheorun;Lee, Kyung Haeng;You, Insin;Jung, Samooel
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.369-376
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    • 2016
  • This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef

  • Ryu, Sangdon;Park, Mi Ri;Maburutse, Brighton E.;Lee, Woong Ji;Park, Dong-Jun;Cho, Soohyun;Hwang, Inho;Oh, Sangnam;Kim, Younghoon
    • Journal of Microbiology and Biotechnology
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    • v.28 no.1
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    • pp.105-108
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    • 2018
  • Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

Study on the Soil Compaction (흙의 다짐에 관한 연구(I))

  • 강문묵
    • Magazine of the Korean Society of Agricultural Engineers
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    • v.11 no.4
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    • pp.1783-1790
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    • 1969
  • It is one of the most economical method of soil stabilization works to compact soil, which increases soil density artificially. Compaction effort is to lessen void of soils, and consequently its aim is to enlarge friction and cohesion force, and reduce permeability of soil. Factors in compaction effort are moisture content, grain size, grain size distribution, physical properties, compaction method and temperature of soils etc. The results obtained in this study on the effects that grain size, gradation and physical properties influence upon compaction effort for 20 samples under the constant compaction method, are summarized as follows: 1. The bigger the maximum dry density is, the smaller the optimum moisture content is, on the other hand, the smaller the maximum dry densityis, the bigger the optimum moisture content is, ingeneral. 2. The coarser the grain size is, the bigger the maximum dry density is, and the optimum moisture content becomes small, and dry density-moisture content curve has the sharp peak, generally. Also, the finer the grain size is the smaller the maximum dry density is, and the optimum moisture content shows the big value, and dry density-moisture content curve has the dull peak. 3. The maximum dry density shows the biggest value on the sample to be about 15% of particles finer than No. 200 sieve. The more the percent passing of No. 10 sieve increase, the smaller the maximum dry density is. Soils which have uniformity coefficient less than 5 in particles larger than 0.074mm hardly show dry density-moisture content curve. 4. There is a relation which is ramax=2.3948-0.0376 Wopt between the maximum dry density and the optimum moisture content, namely, the maximum dry density is increased in proportion to decrease of the optimum moisture content. 5. There are relations to be the straight lines which the maximum dry density decrease, on the other hand, the optimum moisture content increase in accordance with enlargement of Atterberg Limit(LL, PL, PL) in compacted soils.

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Effects of Korean Red Ginseng on Dry Mouth: A Randomized, Double-Blind, Placebo-Controlled Trial

  • Park, Jae-Woo;Lee, Beom-Joon;Bu, Young-Min;Yeo, In-Kwon;Kim, Jin-Sung;Ryu, Bong-Ha
    • Journal of Ginseng Research
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    • v.34 no.3
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    • pp.183-191
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    • 2010
  • Dry mouth is easily neglected if not associated with oral diseases. Consequently, xerostomatic patients often use unconventional therapies. In traditional Korean medicine, Korean red ginseng (KRG) has long been used to relieve dry mouth. However, no clinical trials have investigated whether KRG actually has an effect on dry mouth. This study was performed to evaluate the efficacy of KRG for dry mouth. We enrolled 100 volunteers with no obvious oral or salivary gland diseases and divided them into KRG and placebo groups. Each group was divided into six subgroups according to age and gender. The subjects received 6 g/day of KRG or placebo for 8 weeks. The dry mouth visual analog scale (VAS), salivary flow rate, and a dry mouth-related symptom questionnaire were evaluated at baseline and at 4 and 8 weeks. KRG treatment did not show any significant differences for any of the variables. However, KRG improved the dry mouth VAS at 4 weeks and dry mouthrelated symptoms at 8 weeks in women, but not in men. Subgroup analyses revealed that KRG markedly improved the dry mouth VAS in women of menopausal age (40 to 59 years) at 4 and 8 weeks. KRG may have beneficial effects for dry mouth in women, especially those of menopausal age, but not in men. Further investigation in post- and perimenopausal women is required to elaborate on these findings.

Residual Nitrite and Rancidity of Dry Pork Meet Products - Residual Nitrite and Nitrate in Home-Processed Dry Sausage and Ham - (돈육가공저장식품(豚肉加工貯藏食品)의 Nitrite 잔존량과 지방산패(脂肪酸敗) - 가내제조(家內製造)한 dry sausage와 ham의 Nitrite 및 Nitrate 잔존량 -)

  • Woo, Soon-Ja;Lee, Hye-June
    • Journal of Nutrition and Health
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    • v.15 no.3
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    • pp.186-193
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    • 1982
  • Dry hams and sausages we re processed manually under the environmental conditions in Seoul, Korea, by addition with $NaNO_2$ - equivalent of 264ppm and 185ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32-67 ppm which are below the maximum legal allowance of 70ppm . The nitrites showed the highest levels at 2- weeks processing of dry sausages and at 5-weeks processing of dry hams, and the levels were gradually decreased thereafter. The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3-weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below 10ppm after 4-weeks processing. The levels of residual nitrates, however, showed highest when that of nitrites were lowest and were increased gradually with the duration of storage.

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