• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.197-204
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• 2004

Now many sustitution and false articles is used in korea instead of chenpi. To use chenpi correctly, we will make a quilitative certificational plan of chenpi to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source In china source of Chen-pi is pericarp of citrus reticula Blanco(Family;rutaceae)and in korea source of Chen-pi is pericarp of citrus unshiu Markovich(Family;rutaceae). Though source of both countries are not same, it has no problems because of containing family plants and culture variants. 2) Harvesting and processing After the peel attained full growth, wash cleanly in water. And dry in shade or in low temporature at state of eliminating pericarp. 3) Quality (1) Functional standards Exocarp is soft and clear yellow with numerous oil sports. The less white mesocarp is the better. (2) Physicochemical standards We need to suggest new standards about hesperidin to various conditions by processing methods and storing time. The loss on drying is less than 13.5%. Ash content is less than 4.0%. A standard capacity of hesperidin is more than 4.0%. The content of heavy metal is less than 30 ppm. We can not detect reminding agricultural medicines.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.331-340
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• 2002

In this paper, finite element analysis is applied for simulation of cracks due to restraining autogenous and drying shrinkage at early-age concrete. A micro-level heat hydration model and a shrinkage prediction model along with a moisture diffusion model are adopted for the finite element analysis. Then, an axial restraint test is carried out for concrete specimens containing different amounts of chloride ions to evaluate stress development and cracking due to the restraining shrinkages at early ages. Test results show that the increase of contents of chloride ions increases restrained stress, but does not increase strength. By this increase of shrinkage strain at early-age, time to occur the crack is accelerated. Finally, stress development and cracking of concrete specimens containing different amount of chloride ions we simulated using the finite element analysis. Results of the analysis using the Proposed model are verified by comparison with test results.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.633-636
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• 2008

Concrete structures are occur many various deteriorations in the course of time and many efforts have progressed to improve on performance of concrete. The purpose of this study is to evaluate the durability of latex modified mortar in order to repair concrete structure which are happened deterioration. In this study, we tested plastic shrinkage, drying shirnkage, repeated freezing and thawing, permeability and resistance of chemical solution. Latex modified mortar and two kinds of sprayed polymer mortar used on durability test. As a result of test, latex modified repair mortar was exhibited durablilty improvement compared to the conventional sprayed polymer mortars. It is judged the fact that latex modified mortar have no problem in site application but additionally many research will be necessary.

• Journal of Korea Foresty Energy
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• v.22 no.1
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• pp.49-57
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• 2003

This study was carried out with Urich II method for estimating the aboveground biomass of 30 years old Chamaecypris obtuse plantation in Jinhae, Cyeongnam province, in order to solve problems of exhaustion of many time and manpower in field survey for estimating biomass of stands. The results were summarize as follows; Total aboveground biomass production of stands was 137.3ton/ha, which was 71.8% of stem, 15.4% of branch and 12.8% of leaf. Foliage biomass of stands was maximized on the 9.2~11.2m of total height. The ratio of biomass for each part of tree in Chamaecypris obtusa plantation was in order of, stem, branch and leaf in dominant and co-dominant tree, and was stem, leaf and branch in recessive tree. drying ratio by components were ranged 47.3~49.2% of stem, 48.8~52.9% of branch, 39.2~40.8 of leaf and 0.78%~0.89% of died branch. Specific gravity by sample tree was 0.49~0.53 range and there was not significantly different among sample tree.

• Food Science and Preservation
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• v.7 no.4
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• pp.384-388
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• 2000

This study was carried out to investigate the optimal process conditions of instant soybean soup for the soybean noodles. The process of soybean soup was in the other or soaking, cooking, peeling, drying, milling and packaging. The optimal conditions of soaking process obtained at 25$\^{C}$ for 4hrs, and the protein content of yellow and black soybean after soaking treatment were 21.97% and 19.58%, respectively. As the increasing of cooking time, the moisture content was not changed, and optimal cooking condition through the sensory evaluation was obtained at 100$\^{C}$ and 15min. The protein contents of cooked yellow and black soybean dried by hot-air and far infrared-ray were 43.40∼44.18% and 44.59∼51.36%, respectively. From the results of sensory evaluation, the yellow and black soybean dried with far infrared-ray at 45$\^{C}$ for 5hrs were excellent, and the difference between the marketed soybean soup and instant soybean soup produced by this experimental process for soybean noodles was not exist. The optimal concentration of instant soybean soup for soybean noodles was determined to be 50g of soybean powder with 1L water.

• YAKHAK HOEJI
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• v.39 no.1
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• pp.68-77
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• 1995

Aluminum magnesium silicate was synthesized by reacting the mixed solutions of sodium aluminate and magnesium chloride with sodium silicate solution in this study. The optimal synthesis conditions based on the yield of the product has been attained according to Box-Wilson experimental design. It was found that the optimal synthetic conditions of aluminum magnesium silicate were as follows: Reaction temperature=$69~81^{\circ}C$; concentration of two reactants, sodium aluminate and magnesium chloride= 13.95~14.44 w/w%; molar concentration ratio of the two reactants, [NaAlO$_{2}$]/MgCl$_{2}$]=3.63~4.00; reaction time= 12~15 min; drying temp. of the product=$70~76^{\circ}C$. Aluminum magnesium silicate synthesized under the optimal synthesis condition was dispersed in 0.75, 1.0 and 1.5w/w% aqueous solution or suspension of six dispersing agents, and the Theological properties of the dispersed systems prepared have been investigated at $15^{\circ}C$ and $25^{\circ}C$ using Brookfield LVT Type Viscometer. The acid-consuming capacity of the most excellent product was 272~278 ml of 0.1N-HCl per gram of the antacid. The flow types of 5.0 w/w% aluminum magnesium silicate suspension were dependent upon the kind and concentration of dispersing agents added. The apparent viscosity of the suspension was generally increased with concentration of dispersing agents and was not significantly changed or decreased as the temperature was raised. A dispersing agent, hydroxypropyl cellulose suspension, exhibited an unique flow behavior of antithixotropy. The flow behavior of the suspension dispersed in a given dispersing agent not always coincided with that of the dispersing agent solution or suspension itself.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.8
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• pp.761-766
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• 2010

This study was aimed to propose La(III)-zeolite composite which can effectively and simultaneously remove ammonia and phosphate in confined water bodies such as lakes and ponds. The optimum ratio of La(III):zeolite for the simultaneous removal of ammonia and phosphate was 0.0048 La(III) g:1 zeolite g. The drying temperature of La(III)-zeolite composite severely affected phosphate adsorption showing optimum condition at room temperature. It was revealed that the optimum dosage of La(III)-zeolite composite was 4.052 g/L at adsorption time of 90 min. The presence of alkalinity in aqueous solution brought positive effect on phosphate adsorption. Detachment of La(III) from La(III)-zeolite composite, which was dried at room temperature, was not observed in aquous solution. It indicates that La(III)-zeolite composite could effectively block phosphate released from sediment.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.2
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• pp.75-83
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• 2013

We applied a sensitive method based on on-line solid-phase extraction (SPE) and liquid chromatography/mass spectrometry (LC/MSD) using an electrospray interface for the determination of eleven perfluorinated compounds (PFCs) in water. The on-line connection suppressed the target loss by keeping the cartridge from drying, which resulted in improvement of the recovery and saving of the analytical time. For the on-line solid-phase extraction of 10 mL water samples, recoveries were between $80.4{\pm}5.2%{\sim}109.5{\pm}1.4%$ and limit of quantification (LOQ) were 3.6~15.9 ng/L for the PFCs. The total PFCs concentrations of the tributaries and main stream of Nakdong River water samples were in the range of $8.0{\sim}678.6{\mu}g/L$.