• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.9
• /
• pp.1267-1272
• /
• 2005

The effect of various moisture contents of fresh forage on the change in nitrogen (N) fractions, in vitro ruminal N degradability, and the subsequent N utilization of silage in sheep were evaluated. Orchardgrass (Dactylis glomerata L.) with high (HM, 76%), medium (MM, 65%) and low (LM, 40%) moisture contents were ensiled into silos of 120 L capacity for 120 days. A nitrogen balance trial was conducted using a 4${\times}$4 Latin square design consisting of four dietary treatments (i.e. fresh forage, HM, MM and LM silages) and four wethers. With respect to N fractions, fraction 1 (buffer solution soluble N), fraction 2 (buffer solution insoluble N-neutral detergent insoluble N), fraction 3 (neutral detergent insoluble N-acid detergent insoluble N), and fraction 4 (acid detergent insoluble N) were determined. The proportion of fraction 1 in silages tended to decrease, while the in vitro ruminal degradability of insoluble N increased (p<0.05) with lower moisture contents at ensiling. Consequently, nitrogen utilization in sheep tended to improve as the moisture content of ensiled grass was decreased, with a negative correlation (p<0.01) between urinary N and the in vitro ruminal degradability of insoluble N. The averaged N retentions for HM, MM, and LM silage treatments were 59, 73 and 79% of that for fresh forage, respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.514-520
• /
• 2012

This study examined the effects of various oils used in the preparation of goami baked Yackwa dough on the quality characteristics of goami baked Yackwa. To determine the optimal amount of oil for goami powder Yackwa dough, the hardness and moisture contents of both the flour and goami powder dough were measured. Dough hardness was the highest in flour Yackwa while moisture contents was the highest in goami Yackwa. Baked weight and dip syrup weight were heavier in flour. Hardness, a-values, and b-values were the highest in flour Yackwa, whereas moisture contents and L-values was the highest in goami Yackwa. In a sensory evaluation, overall preference was the highest for goami Yackwa and flour Yackwa made with 10% oil.

• Fisheries and Aquatic Sciences
• /
• v.14 no.2
• /
• pp.105-110
• /
• 2011

This study determined the effects of the dietary moisture level and feeding rate on the growth and gastric evacuation of young olive flounder. Four experimental diets with different moisture levels (9%, 21%, 30%, and 40%) were prepared through the addition of water to the commercial extruded pellet. Three replicate groups of fish (initial weight: $106{\pm}1.4\;g$) were fed diets containing 9%, 21%, 30%, and 40% moisture to satiation or a moisture level of 9% and 30% at a restricted feeding rate (95% of satiation) for 15 weeks. The mean water temperature was $22{\pm}1.6^{\circ}C$ during the feeding trial. Gastric evacuation rates were determined post-feeding. The dietary moisture levels did not significantly affect weight gain, but the weight of the fish receiving 9% and 30% moisture diets to 95% satiation were significantly lower than those of the fish fed 9-40% moisture diets to 100% satiation (P<0.05). The feed efficiency, protein efficiency ratio, viscerosomatic index, and survival were not significantly affected by the dietary moisture levels and feeding rates. The daily feed intake of the fish fed to 100% satiation did not significantly differ among the treatment groups. The stomach contents that peaked within 3 h of feeding gradually decreased, and the stomachs of fish were completely evacuated within 18 h. The contents of the intestine peaked at 3-12 h post-feeding, and then declined with the intestine being mostly evacuated at 30 h. The moisture of the stomach contents reached approximately 70% within 3 h post-feeding and gradually increased to approximately 75% within 12 h. No considerable differences were observed in the gastric evacuation and moisture levels of the stomach contents in the fish fed the different diets. The results of this study suggest that the gastric evacuation of olive flounder was not affected by the dietary moisture level and that the addition of water into the diet displayed no beneficial effects on the growth of young olive flounder.

• 제어로봇시스템학회:학술대회논문집
• /
• 1996.10b
• /
• pp.1273-1275
• /
• 1996

Moisture measurements of s intering materials were performed using the simulator which can simulate various conditions taking place at the belt-conveyor of sintering process. The moisture sensor used in this experiment is NIR moisture meter(JE-330, KETT Electric Lab.). Using the simulator, we measured the moisture contents of sintering materials at different conditions. We found that the moisture content decreased as the rotation speed increased and the size of the sintering materials became smaller.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.772-779
• /
• 1989

The effects of screw speeds and moisture contents on the physical properties of texturized extrudate from isolated soy protein were examined by using a single-screw extruder. The screw speeds and moisture contents tested were in the range of 122-334 rpm and 20-35%, respectively, and die temperature were $90-145^{\circ}C$. The texturization characteristics such as nitrogen solubility index, integrity index, chewiness, density, rehydration ratio, and lightness after rehydration were appeared to be influenced by screw speed and moisture content. As the screw speed increased and moisture content decreased, die temperature, nitrogen solubility index, integrity index, lightness before and after rehydration were increased, while chewiness, density, water content of final extrudate wee decreased. The rehydration rate was changed drastically at the feed moisture content of 30% in particular. As the moisture content decreased, the air cell size became large and its number was increased. The effects of interaction between screw speed and moisture content of raw materials on the extrudate characteristics were tested by the analysis of variance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.2
• /
• pp.149-154
• /
• 2011

Two experiments were conducted to investigate the effects of dietary moisture content on the growth and gastrointestinal evacuation of sub-adult olive flounder (Paralichthys olivaceus) in the summer and winter seasons. In the first experiment, three experimental diets containing different moisture levels (7%, 15%) and additives were prepared by adding water and commercial additives (1% nutrients, 1% digestives) to commercial extruded pellets. Fish (initial weight: $332{\pm}9.2$ g) were distributed randomly into six 3000 L tanks (25 fish/tank) in a flow-through tank system. Two replicate groups of fish were fed the experimental diets to satiation for 14 weeks during the summer season ($21.4{\pm}2.5^{\circ}C$). Survival, weight gain, feed efficiency, and daily feed intake did not differ significantly among groups. In the second experiment, two experimental diets containing different moisture levels (8%, 23%) were prepared by adding water to commercial extruded pellets. Fish (initial weight: $646{\pm}6.7$ g) were randomly distributed into six 3000 L tanks (20 fish/tank) in a flow-through tank system. Three replicate groups of fish were fed the experimental diets to satiation for 19 weeks during the winter season ($12.2{\pm}1.2^{\circ}C$). Weight gain, feed efficiency, and daily feed intake did not differ significantly among groups. Gastrointestinal evacuation rates were determined after the end of the winter feeding trials. The stomach contents of fish fed diets containing different moisture levels peaked within 3 h after feeding and then decreased gradually over 40 h to approach pre-feeding levels. Intestinal contents began to accumulate 3 h after feeding and reached a maximum at 32 h, then declined until nearly complete evacuation around 56 h. The stomach contents reached moisture levels of approximately 70% within 3 h after feeding and then increased gradually. No considerable difference in moisture levels was observed in the stomach contents of fish fed diets with different moisture contents. The results of this study suggest that the gastric evacuation of sub-adult olive flounder was not affected by dietary moisture level and the addition of water to the diet had no beneficial effect on the growth of sub-adult olive flounder in the summer and winter seasons.

• Proceedings of the KIEE Conference
• /
• 1999.07e
• /
• pp.2380-2382
• /
• 1999

An Ampacity of a power cable depends on the soil thermal property, especially the soil thermal resistivity. Also, The soil thermal resistivity depends on the soil moisture contents in soil surrounding the power cable. This paper propose the prediction algorithm of the soil moisture contents using the Thornthwaite theory.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.1
• /
• pp.58-63
• /
• 2008

Variation of chalkiness expression in milled waxy rice with the moisture contents of grains was investigated using instrument and naked eye evaluation methods. To find out any effects of varieties and harvesting times on the chalkiness development, rice grains of seven waxy varieties harvested at early, optimal and late times were tested after being sun-dried to have three different moisture contents of about $13.0{\sim}14.5%$, $14.5{\sim}16.0%$ and above 16.0%. The moisture contents of rice grains were distributed in the ranges of about 13.0% to 17.5% with the drying intensity right after harvesting. Although there were some genetical variations in whiteness and degree of transparency of milled rice grains among varieties at the same condition, chalkiness was most significantly affected by the changes of moisture content in all waxy varieties and harvesting times. At the moisture content less than 13.5%, all varieties exhibited waxy unique chalkiness, and at the moisture ranges between 13.5% and 14.0% the chalkiness was more or less affected by harvesting time and varieties. At the moisture content ranges between 14.0% and 16.0%, chalkiness gradually disappeared as with the increase of moisture content. However the degrees of chalkiness loses were strongly depended on individual kernels by showing as if the number of non-waxy rice kernels would be increasing in waxy rice grains with the moisture content increase. At the moisture content above about 16.0%, all waxy kernels lost their unique chalkiness, and showed non-waxy rice appearance.

• The Journal of the Korea Contents Association
• /
• v.17 no.7
• /
• pp.538-545
• /
• 2017

Moisture evaporates, when concrete is exposed to fire, not only at concrete surface but also at inside the concrete to adjust the equilibrium and transfer properties of moisture. The equilibrium properties of moisture are described by means of water vapor sorption isotherms, which illustrate the hysteretical behavior of materials. In this paper, the prediction method of the moisture distribution inside the concrete members at fire is presented. Finite element method is employed to facilitate the moisture diffusion analysis for any position of member. And the moisture diffusivity model of high strength concrete by high temperature is proposed. To demonstrate the validity of this numerical procedure, the prediction by the proposed algorithm is compared with the test result of other researcher. The proposed algorithm shows a good agreement with the experimental results including the vaporization effect inside the concrete.

• Journal of the Korean Society of Tobacco Science
• /
• v.8 no.1
• /
• pp.13-21
• /
• 1986

The fragility, which express the fineness index, increased linearly with the moisture content for various tobacco shreds and showed a high correlation to the moisture content. Then, fineness index (FIs) at reference moisture content(l2.5%) was obtained by following equation. FIs=FIm+A(12.5-Mm) A" denote the gradient of simple linear regression equation between the fineness index and moisture content. FIm; the fineness index measured at the standard moisture content(12.5%). The characteristics of fragility concerning with some kinds of tobacco raw materials, stalk position, moisture content and storaged time were investigated. The following results were obtained. 1. The moisture content range of less fragile of tobacco raw material was from 16% to 20%. whereas the rolled process sheet tobacco was from 12% to 16%. 2. The Bright yellow and the paper process sheet tobacco were less fragile than that of the other tobacco raw materials. 3. The leaves were more distant from middle stalk position, and its become more fragile. 4. Physical properties of the storaged tobacco leaves were determined as a function of each storageunction of each storage time. The long-term storaged leaves(more than 3 years) were slightly lighter weight, more fragility and lower equilbrium moisture content than thos of the mid-term storaged leaves.(less than 3 years). 5. Contents of chemical component of the storaged leaves were determined every storage time. The long-term storaged leaves were slightly lower content of nicotine and chlorine than those of mid-term storaged leaves, but contents of crude fiber, total ash and calcium were increased significantly.