• Elastomers and Composites
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• v.42 no.2
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• pp.75-85
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• 2007

In this study, the new adhesion system was studied to improve the adhesion strength between polyester cord and rubber matrix. In order to enhance the adhesion strength through polyester cord's surface treatment, the NaOH solution was used. The NaOH solution concentrations of 0.03, 0.05, 0.1, 0.2, 0.5, 1 and 5 wt.% were used in surface modifying the polyester cord. The optimum condition showing the maximum adhesion strength of polyester cord with SBR compound containing bonding agent was at NaOH concentration of 0.05 wt.% with treatment time of 10 minutes. When the NaOH solution concentration was above 1 wt.%, the polyester cord due to the excess surface modification was damaged, and resulted in breakage during the adhesion test. Also, the adhesion strength between polyester and SBR could be improved by coating the polyester cord with triallylcyanurate(TC) adhesive. The drying condition of polyester cord coated with TC attributed to the adhesion strength. The maximum adhesion strength was obtained by using the polyester cord dried at $220^{\circ}C$ rather than dried at room temperature.

• Journal of the Korean Wood Science and Technology
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• v.34 no.5
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• pp.11-18
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• 2006

This study was carried out to evaluate the mechano-sorptive deflection of shear creep of drift pin jointed solid wood. Specimens were the solid wood of Pinus densiflora. The joint was composed with steel plate and drift pin, 85mm in length and 10mm in diameter. The creep tests were conducted under the constant loads in an variable environment. Five different shearing loads were applied parallel to the grain of specimens. The shearing loads applied were 170, 340, 510, 680 and 850 kgf. The stress levels were 10, 20, and 30, 40 and 50% of the bearing strength obtained from the tension-type lateral strength test. The creep tests for specimens were carried out for 10300 hours. A few general conclusions could be drawn from this study: The mechano-sorptive deflection (${\delta}$ ms) is defined as ${\delta}\;ms={\delta}\;t-({\delta}\;c+{\delta}\;sh)-{\delta}\;o$, where ${\delta}$ t is the total deflection, ${\delta}$ c is the pure creep, ${\delta}$ sh is shrinkage-swelling behavior, and ${\delta}$ o is the initial deflection. Changes of relative humidity may cause more severe creep deflection than those of constant humidity, especially during the drying process. The mechano-sorptive behaviors of specimens, except the effects of shrinkage and swelling, gradually increased with increasing time. The deflection is increased in desorption process and recovered in adsorption process. The deflections of drift pin jointed solid wood under different loads showed almost same tendency in all specimens. Although the creep deflection tendencies of each series are very similar, the specimens subjected to a large shearing load exhibit large creep deflections in the desorption process than do those to the small shearing load specimens.

• Korean Journal of Plant Resources
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• v.20 no.2
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• pp.125-128
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• 2007

Plan stability production investigating 1st harvesting degree for maximum leaf quantity enlargement, is as following it summarize result that test for 3 years since 2002 allowing 4 processing such as trunk lower column department harvesting, Foliar and rhizoma growth were tendency that give protective care 1 st harvesting height is short, but there were many the number of tillering crawl, Distribution of rhizome about diameter 5mm low 58%, large rhizome's ratio was high tendency harvesting height is short. Because foliar amount is much harvesting height is short in ground department, 15% rose in soil surface harvesting since 292kg provision per 5cm harvesting 10a, The time of refining the harvest of stems and leaves before drying has reduced when the height of the harvest is low, and the 5cm harvest has decreased 30% compared to the soil surface harvest.

• Applied Biological Chemistry
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• v.23 no.1
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• pp.1-6
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• 1980

The sorption characteristics of red pepper powder were analyzed in respect to its storing humidities and the types of powder product. The sorption rate of the powder was affected by the humidity values under which it was stored. At low relative humidity values below 70% RH the sorption equilibrium was easily attained, but at the higher humidity over 75% RH the equilibrium state was not reached even after a long period of storage. From the estimation of the sorption rate at arbitrary humidity an empirical equation was obtained; In ${\frac{dw}{dt}}=n\;ln(t)+ln\;c$, where w is moisture content(%) absorbed, t is time (hour) and n and c are empirical constants which were determined from empirical data. Particle sizes and drying methods of red pepper showed little effect on the sorption behavior.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.105-113
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• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.5
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• pp.597-606
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• 1999

This study was performed to evaluate the effect of aging and thermal cycling on the biaxial flexure strength of low commercially available veneering resin composites for crown(Dentacolor : DC, Artglass : AG, Esternia : ET and Targis : TG). Disc specimens were fabricated in a teflon mold giving 12mm in diameter and 1mm in thickness. All samples were divided into 4 groups. Group 1 was dried in a dessicator at $25^{\circ}C$ for 30 days. Group 2 was immersed in distilled water at $37^{\circ}C$ for 30 days. Group 3 was immersed in distilled water at $65^{\circ}C$ for 30 days. Group 4 was subjected to 10,000 thermal cycles between $5^{\circ}C\;and\;55^{\circ}C$, and the immersion time in each bath was 15 seconds per cycle. Biaxial flexure test was conducted using the ball-on-three-ball method at the cross head speed of 0.5mm/min and fracture surfaces were observed with scanning electoron microscope. The results obtained were summarized as follows; 1. Weibull modulus values, except for the AG group, decreased after thermal cycling treatment. 2. Biaxial flexure strength values of aging group at $37^{\circ}C$ were the lowest in all sample groups. Except for the DC group, strength values were significantly decreased for the drying group. 3. After thermal cycling test, the highest value of biaxial flexure strength of 188.8 MPa was observed in the ET group and the lowest value of 73.2 MPa was observed in the DC group. The strength values showed the significant differences in each group (p<0.05). 4. Observation of surfaces after thermal cycling test revealed the ditching in the part of surrounding large fillers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.266-271
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• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Journal of the Korean Geotechnical Society
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• v.19 no.5
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• pp.155-162
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• 2003

The soil-water characteristic curve (SWCC) represents the essential constitutive relationship for solving various problems in unsaturated soil mechanics. A reliable and convenient experimental method is needed for the determination of the SWCC in engineering applications. This study introduces and proves that the suction-saturation experimental measurement based on the flow pump technique is a convenient and accurate method for obtaining the SWCC. The flow pump technique provides complete control over the test conditions and is capable of detecting all the important elements of the SWCC. In particular, it is capable of defining continuous drying and wetting curves, the moment of air occlusion, and the hysteretic behavior of unsaturated soils. Not only the optimal testing procedure but also the analysis technique for the flow pump technique has been established in this study. Especially, the method of the suction drop measurement was developed to measure the SWCC. This method is a convenient and time saving method without losing accuracy.

• Journal of Aquaculture
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• v.9 no.4
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• pp.339-344
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• 1996

The effect of temperature ($24\~36^{\circ}C$ and salinities ($5\~30$ ppt) on hatching rate of the resting egg of the Korean rotifer, Brachionus plicatilis was investigated. The highest hatching rate of the resting egg was $85.7\%$ at $28^{\circ}C$ and 15 ppt. The hatching rates of the resting eggs with salinities were not significant at $326{\circ}C$ and $36^{\circ}C$. Hatching was faster at higher temperature. The resting eggs stored at $5^{\circ}C$ in dark hatched simultaneously within two days, however, those at $28^{\circ}C$ in dark hatched intermittently within 14 days. But, final hatching rate of the resting egg at $28^{\circ}C$ was higher at $28^{\circ}C$ than that at $5^{\circ}C$. With regard to drying temperature and time of resting egg, the resting egg dried at $30^{\circ}C$ for 1 hour showed the highest hatching rate ($46.4\%$).

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.