• Title/Summary/Keyword: Grain moisture content

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A Study on Reduction of Food Waste (음식물 쓰레기 소멸화에 관한 연구)

  • 서명교;이상봉;이국의;이상훈
    • Journal of Environmental Health Sciences
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    • v.27 no.1
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    • pp.14-19
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    • 2001
  • The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

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Standard sand for geotechnical engineering and geoenvironmental research in Nigeria: Igbokoda sand

  • Ojuri, Oluwapelumi O.;Fijabia, David O.
    • Advances in environmental research
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    • v.1 no.4
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    • pp.305-321
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    • 2012
  • This study entails establishing reference standard sand in Nigeria for engineering and geoenvironmental research work. Sands from four geographical locations in southwestern Nigeria were examined for baseline geotechnical and mineralogical properties. A total of sixteen sand samples were collected. The samples were air dried and subjected to tests in accordance with standard specifications. The tests carried out were: specific gravity, grain size analysis, moisture content, bulk density, porosity, void ratio, chemical analysis, X-ray diffraction and Differential Thermal Analysis. The properties of the samples were compared with a standard (Ottawa sand in Illinois of the United States) in order to find out which of the four samples selected from southwestern Nigeria could serve as standard baseline sand. The results show that Igbokoda sand has geotechnical and mineralogical characteristics closest to Ottawa sand. It was therefore concluded that Igbokoda sand could be used as a standard baseline sand for research work in southwestern Nigeria and other parts of Nigeria since it needs little processing to bring it to the same level as standard baseline sand, like the Ottawa sand.

The Resting Eggs of Marine Cladocerans in the Intertidal Sea-bottom Sediments of Gomso Bay, Korea: Distribution and Evidence of Egg Banks

  • Jo Soo-Gun;Park Jeong-Ok;Suh Hae-Lip
    • Fisheries and Aquatic Sciences
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    • v.3 no.2
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    • pp.126-134
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    • 2000
  • We investigated the distribution of the marine cladoceran resting eggs in the intertidal sediments of Gomso Bay, Korea and compared the data with those in the subtidal sediments. The abundance of the eggs in the top 6cm of the sediments was higher than that in the other depths. The abundances of the eggs in seaward intertidal sediments below mean sea level (MSL) were higher than those in the sediments over MSL, but were not significantly different from those in the subtidal sediments. The distribution of the resting eggs of cladocerans in the intertidal sediments was affected by the grain-size and moisture content of sediments. The results of the present study suggest that the intertidal sediments as well as the subtidal sediments are a potential egg bank which plays important roles in population dynamics of zooplankton in coastal waters, in particular, recruitment of eggs into plankton.

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Resting Eggs of Copepods in the Intertidal Sediments of Gomso Bay, the West Coast of Korea

  • Jo, Soo-Gun
    • Journal of the korean society of oceanography
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    • v.37 no.3
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    • pp.108-115
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    • 2002
  • To Investigate the distribution of resting eggs at the intertidal zone, Gomso Bay, samples were taken from the top of the sediments to 10 cm depth at four sites using a cylindrical corer in February, 1997. Additional samples were also taken from one station at subtidal zone to compare the distributions between the inter- and subtidal zones. The resting eggs of few copepods, Acartia pacifica, Centropages abdominalis, Calanopia thompsoni, and Tortanus forcipatus were studied. Mostly, the abundance of the resting eggs in the lower intertidal zone was greater than that in the upper intertidal zone, but was not significantly different from that in the subtidal zone. The abundance of the resting eggs in the intertidal sediments was related with the grain-size and moisture content of sediments. Intertidal sediments are potential egg banks like subtidal sediments.

Effect of Veneer Thickness on a Far-infrared Radiation Drying Characteristics of Edge-and Flat-Sliced Veneers for Decoration (단판의 두께가 곧은결 및 무늬결 무늬목단판의 원적외선건조 특성에 미치는 영향)

  • 이남호;최준호;황의도
    • Journal of the Korea Furniture Society
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    • v.11 no.1
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    • pp.61-68
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    • 2000
  • This study was carried out to investigate the effect of grain and veneer thickness on drying rate, required energy consumption, and drying defects such as checking, end waving, and burning during a far-infrared radiation drying process of decorative veneers of hard maple and beech. Most of the veneer could be dried from green to in-use moisture content within 30 to 360 seconds. The drying rates were significantly affected by veneer thickness, but there was little difference between edge-and flat-sliced veneers. The formation of checking during drying test was none or very slight. The percentages of the veneers defected by checks were higher in the flat-sliced veneers than in the edge-sliced veneers. The maximum end wavinesses in the flat-sliced veneers were almost 1.6 to 3 times larger than that in the edge-sliced veneers. All veneers were fee from burned marks during drying test.

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Physcial and Mechanical Characteristics of Soft Clay in Nam-Ak New City (남악신도시 연약점토의 물리적 특성 및 역학적 특성 연구)

  • 김종렬;배성웅;이치열
    • Proceedings of the Korean Geotechical Society Conference
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    • 2002.10a
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    • pp.271-278
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    • 2002
  • Soft ground has complex features in mechanic character of ground. Some problems about the settlement and transformation occur if the ground strength is comparatively weak and the depth is large. Therefore, we should consider physical and mechanical characters for safe, economical design and management. As the result of the course, we can compare them with those of field then solve the limitations which were came from the complex character of the soft ground. I have considered the soil's physical character (specific gravity of soil particles, moisture content, grain-size analysis etc) and mechanical character (direct shear test, consolidation, triaxial shear test etc), and then make out a linear interpolation by regression using the two, those and connection of the depth

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A Study on Characteristics of Single Base Propellants by the Content Variation of NGD (II) (NGD 함량에 따른 단기 추진제 특성 연구 II)

  • Oh, Minseok;Jang, Jungeun;Joo, Hyeong-uk;Kwon, Tae soo
    • Proceedings of the Korean Society of Propulsion Engineers Conference
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    • 2017.05a
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    • pp.968-971
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    • 2017
  • In this study, manufacturing the Single Base propellant using a Nitroguanidine(NGD A%, NGD-B%, 2A=B). The Factors affecting the combustion rate are Moisture and Volatiles, Residual Solvents, Dimension. These Factors were analyzed and compared. Also, NGD-A% propellants and NGD-B% propellants were compared with firing test Test. As a result, NGD-A% was confirmed to have a higher speed at a similar pressure than NGD-B% propellants.

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Studies on the Growth and Control of Storage Fungi in Stored Paddy Rice (미곡저장에 있어서 저장균류의 생육 및 억제에 관한 연구)

  • Mheen, T.I.;Cheigh, H.S.;Ragunathan, A.N.;Majumder, K.S.
    • Microbiology and Biotechnology Letters
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    • v.10 no.4
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    • pp.297-305
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    • 1982
  • Environmental conditions of fungal growth on Korean rice grain, Milyang No.23, were studied and optimum treatment conditions of the selected fumigants for controlling fungal deterioration of rice were investigated The results are as follows. 1. Most of the fungi grew well above 80% relative humidity and 19% moisture content within 10-30 days. But at 12.5-13.0% moisture content of grains, only Aspergillus candidus, Asperillus versicolor, Penicillium chrysogenum, and Trichothecium roseum were developed within 2 months. The other fungi were only detectable for their mycelial growth under microscopic observation. 2. Among the ten fumigants tested to control the fungal growth on the rice, ethylene oxide was found to be the most effective at a leve1 of 16 mg/$\ell$ for 48 hrs treatment and the next was methyl bromide (32 mg/$\ell$), acrilonitrile and methyl iodide (64 mg/$\ell$). The other fumigants, such as ammonia, methyl formate, ethyl formate, carbon dioxide and propionic acid were found less effective under the tested conditions.

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A Study on the Effects of Molding Pressure on the Compressive Strength and Durability of Soil-Cement Mixture (성형압력이 Soil-Cement의 강도 및 내구성에 미치는 영향에 관한 연구)

  • 서원명;고재군
    • Magazine of the Korean Society of Agricultural Engineers
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    • v.20 no.1
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    • pp.4575-4591
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    • 1978
  • In order to investigate the effects of grain size distribution, cement content, and molding pressure on the strength and durability of soil-cement mixtures, a laboratory test of soil cement mixtures was performed at four levels of cement content, five levels of molding pressure, and four levels of normal curing periods. The results are summarized as follows: 1. Optimum moisture contents in loam soil and maximum dry density in sand soil increased with the increase of cement content, but in others, both optimum moisture contents and maximum dry density were changed ununiformly. 2. When the specimens were molded with molding pressure, 50kg/$\textrm{cm}^2$, strength of soil cement mixture with cement content, 2 and 4 per cent, was lower than the strength of soil cement mixture without cement content by more than 40 to 50 per cent. 3. The strength of soil-cement molded with molding pressure, 100kg/$\textrm{cm}^2$, was higher than the strength of soil-cement molded with M.D.D. obtained from standard compaction test more than 40 per cent in sand loam cement and 50 per cent in loamy cement. 4. There was highly significant positive correlation among molding pressure, cement content and unconfined compressive strentgh and so the following multiple regression equations were obtained. Loam: fc=1.9693C+0.197P-0.84 Sandy loam: fc=2.9065C+0.235P-0.77 5. When the specimens were molded with molding pressure, 20 to 100kg/$\textrm{cm}^2$, the regression equation between the 28-day and 7-day strenght was obtained as follows. Loam : q28=1.1050q7+7.59(r=0.9147) Sandy loam : q28=1.3905q7+3.17 (r=0.9801) 6. At the cement contents of above 50 per cent, the weight losses by freeeze-thaw test were negligible. At the cement content of below 8 per cent the weight losses were singnificantly high under low molding pressure and remarkably decreased with the increase of molding pressure up to 80kg/$\textrm{cm}^2$. 7. Resistance to damage from water and to absorption of water were not improved by molding pressure alone, but when the soil was mixtured with cement above 6 per cent, damage seldoms occurred and absorbed less than 5 per cent of water. 8. There was highly significant inverse-corelationship between the compressive strength of soil cement mixtures and their freeze-thaw loss as well as water absorption. By the regression equation methods, the relationships between them were expessed as followed fc=-7.3206Wa+115.6(r=0.9871) log fc=-0.0174L+1.59(r=0.7709) where fc=unconfined compressive stregth after 28-days curing. kg/$\textrm{cm}^2$ Wa=water absorption, % L : freeze-thaw loss rate, %

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Preparation of Waxy Barley Cake and Its Quality Characteristics (찰보리를 이용한 인절미 제조와 품질 특성)

  • 윤계순;고하영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.890-896
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    • 1998
  • In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

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