• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.486-490
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• 1999

In this study, to improve the required properties of tile cement mortar such as excellent water retention capacity (WRC), workability, open time, sag resistance, and tile adhesive strength, tile cement mortars containing the several additives with different ratio were compared and analyzed. By adding small amount of synthesized starch to hydroxypropyl methylcellulose (HPMC) which is used for improving WRC, the decrease of moisture evacuation from mortar surface was observed and the workability of mortar was improved with long open time. Polyacrylamide (PAAm) and ethylencvinyl acetate (EVAc) were also added in order to increase the adhesion of tile. As a results, the saggings of mortar itself and tile were decreased and the adhesive strength of mortar between base and tile was enhanced. By adding melment, the workability was improved by increasing the fluidity of mortar. It is postulated that the properties of tile cement mortar was improved by adding 0.80~1.20% of HPMC, 0.10~0.15% of starch, 0.001~0.015% of PAAm, 0.05~0.10% of EVAc and 0.003~0.005% of melment to the cement mortar.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.434-441
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• 2023

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100℃ for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.

• Food Science and Preservation
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• v.30 no.6
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.685-691
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• 1996

This experiment was conducted to investigate the effect of some soil conditioners, such as polyvinylalcohol(PVA), zeolite and perlite, on the changes of soil physical properties and on tobacco growth in paddy-upland rotated field. Soil conditioners were treated at the rates of 120kg in PVA, 500kg in zeolite and perlite per l0a, respectively. Ratio of soil aggregates formed from the treated plots tended to. be higher than those from the control in the order of PVA > perlite > zeolite. The wet aggregate stability, mean weight diameter, moisture retention and air permeability from the treated plots tended to be higher than those from the control. Amounts of water-stable aggregates of PV A-treated soil increased with higher soil moisture showing a peak at 50% of moisture content. But with respect to particle of size aggregate formed for crop growth and workability in field, it was presumed that 40% of soil moisture content would be most desirable. Visual characters of soil surface throughout the experiment clearly showed that treated soils were maintaining better surface roughness and porosity than control, but difference in water stable aggregates among treated plots tended to be narrowed. The growths of tobacco, espacially its root zone were better in conditioner treated plots than in non-treated plot showing best in PVA-treated soil.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.561-569
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• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• Journal of the Korean Home Economics Association
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• v.40 no.3
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• pp.11-20
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• 2002

The purposes of this study were to investigate the subjective wearing sensation of sleepwear, and to evaluate the comfort properties of fabrics used in the sleepwear. Design of experimental clothing was pajamas made with four types of woven fabrics: plain weave and satin weave made by cotton and polyester. The comfort properties were evaluated with respect to thermal retention, Qmax, moisture regain, water vapor transmission, and air permeability. The wear trials of experimental clothing were performed in two different environments, single-detached unit($23{\pm}1^{\circ}C$, $45%{\pm}3%$ R.H.) and apartment($27{\pm}1^{\circ}C$, $40{\pm}3%$ R.H), to evaluate microclimate temperature and humidity, and subjective wearing sensation. The results obtained from this study were as follows: 1. There were significant differences between the two environments on the clothing microclimate. 2. In the single detached unit environment, the microclimate temperature who wore cotton sleepwear was significantly higher than that of subjects wore the polyester sleepwear, whereas the microclimate humidity who wore polyester sleepwear was higher than that of subjects wore the polyester sleepwear. 3. In the apartment environment, the microclimate temperature who wore the polyester sleepwear showed higher than that of cotton sleepwear, whereas there was no significant difference between the cotton and polyester sleepwear on the microclimate humidity. 4 There were partially significant differences in subjective wearing sensation according to the fiber md weaving type of sleepwear regardless environment. 5. There were also partially significant correlations among the heat/moisture transmission properties of fabrics, the clothing microclimate and the subjective wearing sensation of sleepwear.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.351-356
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• 1986

The effects of drum spacing, steam pressure and drum speed on drying rate of minced fish flesh on both single and double drum dryers were studied. Starch additions in the form of tapioca flour up to 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. When the retention time was adjusted to maintain a constant product moisture, the highest production rate was obtained at the smallest drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were: 100 kPa (steam pressure), 0.1 mm (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were $12.1\;kg/m^2$hr and 950 $W\;/m^2K$ respectively. The drying data were fitted well to the conventional drying model, namely $MR\;=\;A\;\exp\;(-k{\theta})$, resulting in the various drying constants depending the operating conditions.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.486-490
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• 2014

This study was conducted to investigate the effect of carbonized biomass from crop residues on soil carbon storage during soybean cultivation. The carbonized biomass was made by field scale mobile pyrolyzer. The treatments consisted of control without input and three levels of carbonized biomass inputs as $59.5kg10a^{-1}$, C-1 ; $119kg10a^{-1}$, C-2 ; $238kg10a^{-1}$, C-3. Soil samples were collected during the 113 days of experimental periods, and analyzed soil pH and moisture contents. Soil carbon contents and soybean yield were measured at harvesting period. For the experimental results, soil pH ranged from 6.8 to 7.5, and then increased with increasing carbonized material input. Soil moisture contents were slightly higher by 0.1~1.5% than the control, but consistent pattern was not observed among the treatments. Soil carbon and organic carbon contents in the treatments increased at 24 and 15% relative to the control at 15 days after sowing, respectively. Loss rate of SOC (soil organic carbon) relative to its initial content was 7.2% in control followed by C-1, 6.8%> C-2, 3.5%>C-3, 1.1% during the experimental periods. The SOC change rate decreased with increasing carbonized biomass rate. It was appeared that soybean yields were $476.9kg10a^{-1}$ in the control, and ranged from 453.6 to $527.3kg10a^{-1}$ in the treatments. However, significant difference was not found among the treatments. It might be considered that the experimental results will be applied to soil carbon sequestration for future study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.546-551
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• 2013

This study examined the effects of the dietary inclusion of Porphyra and sea tangle Laminaria japonica on the growth, feed utilization, body composition, and plasma chemistry of juvenile Korean rockfish Sebastes schlegeli. Eight hundred and forty juvenile fish averaging 5.0 g were allocated 40 fish per tank to 21 180-L flow-through tanks. Seven experimental diets were prepared: control (Con) without additive, 0.5 and 1% Porphyra extract (PE), 3% Porphyra powder (PP), 0.5 and 1% sea tangle extract (STE) and 3% sea tangle powder (STP), referred to as PE-0.5, PE-1, PP-3, STE-0.5, STE-1, and STP-3, respectively. Each additive was included in the experimental diet at the expense of the same amount of wheat flour. Each experimental diet was fed to triplicate groups of fish. The experimental diets had no effect on the survival, weight gain or specific growth rate of the fish, feed consumption, feed efficiency ratio, protein efficiency ratio, protein retention, hepatosomatic index, condition factor, moisture or crude protein content of the entire body excluding the liver or moisture, crude protein or crude lipid content of the liver. None of the plasma parameters were affected by the experimental diets. Based on these results, the dietary inclusion of Porphyra and sea tangle did not affect the growth, feed utilization, body composition or plasma chemistry of juvenile Korean rockfish.