• Journal of the Korean Wood Science and Technology
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• v.27 no.3
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• pp.7-16
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• 1999

This research was carried out to compare structure, equilibrium moisture content(EMC), adsorption and acoustical properties between 4 retention levels of saligenin(o-hydroxybenzyl alcohol) treated, heat-treated and untreated chestnut(Castanea crenata S. et Z.) and paulownia(Paulownia spp.) woods. The cell structures of untreated wood and heat-treated wood were not different but the cell wall of saligenin treated wood was thicker than that of untreated wood for both species. EMC of untreated wood was the highest, next was that of heat-treated wood, and that of saligenin treated wood was the lowest, and among saligenin treated woods, EMC was decreased as retention level increased for both species. Adsorption curves were parabolically increased. Acoustical properties of saligenin treated wood were most improved, and the next were those of heat-treated wood. Comprehensive acoustical property was improved at retention level 20% and 30% for chestnut wood, and at retention level 80% for paulownia wood.

• Journal of Ginseng Research
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• v.13 no.2
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• pp.189-197
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• 1989

A new quaternary ammonium compound, hydrolyzed ginseng-saponin quaternary (HGSQ), from Korean ginseng saponin and 2,3-epoxypropyltrimethylammonium chloride has been developed as a conditioning agent in cosmetics. This structure has a hydrophobic group from the aglycone of ginseng saponin which is biologically active and considered to be the most important component of the Korean ginseng. Its properties : surface tension, critical micelle concentration (CMC), eye irritation, sorption onto hair, force reduction(%) and moisture retention effect were studied. Its cationic character allows the molecule to be more substantive than ginseng saponin. HGSQ had good physical properties and was safe. enough as a cosmetic raw material. Also half-head tests of HGSQ-containing shampoo were carried out to compare the conditioning effects in shampoos. HGSQ was an excellent conditioning agent in shampoo..

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.563-566
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• 1995

To improve the nutritive value of wheat straw it as treated with 0, 3, 4 and 5 percent levels of urea, 0 and 4 percent level of alkali at 40, 50 and 60 percent moisture levels and stored at room temperature. Total nitrogen contents of the straw increased significantly, from 0.77 percent with no urea treatment to 0.87, 1.16 and 1.19 percent with 3, 4 and 5 percent urea levels, respectively. Percent retention of nitrogen was 63.73 percent. Alkali treatment at 4 percent level, lowered significantly the crude fibre contents of the straw from 41.86 percent in control to 40.21 percent in the treated straw. Moisture level of 40 percent significantly lowered (p < 0.05) the crude fibre contents. Total ash content of straw increased significantly by urea and alkali treatment. Alkali treatment improved significantly the sodium contents also. The results of the study indicated that most beneficial results were obtained with 4 percent urea, 4 percent alkali at 50 percent moisture level.

• Journal of the Korean Professional Engineers Association
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• v.16 no.1
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.1C
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• pp.53-63
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• 2010

Since the water retention curve is considered as a major parameter to evaluate the unsaturated ground or soils, overburden pressure and clay content on soils underneath ground surface have not been considered for estimating water retention characteristics. Therefore, a need exists that the effect of overburden pressure and clay content on water retention characteristics was assessed in typical weathered soils found in Korea. Soil-Water Characteristic Curve and the unsaturated hydraulic conductivity were estimated using water retention characteristics under the condition of different overburden pressure, clay content, and de-saturation path. Then, these effects are evaluated with the results of SWCC tests from the laboratory. In addition to that, the unsaturated moisture capacity and diffusivity of each case is discussed.

• The Journal of Natural Sciences
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• v.11 no.1
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• pp.131-135
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• 1999

The objective of this research was to improve moisture retention capacity of pine bark. To achieve this, barks were ground with Wiley mill of hammer mill and were blended with recycled rockwool. Then, changes of soil physical properties were determined. The percentage of particles larger than 5.6 mm was 86.5% in raw materials. The percentage of particles larger than 1 mm decreased and those of particles smaller than 1 mm increased by grinding with Wiley mill or hammer mill. Grinding with Wiley mill showed better effect than those of hammer mill in decreasing particle size distribution. Grinding resulted in decreased total porosity (TP) and air space (AS) and increased container capacity (CC) and residual water content (RW), indication improved moisture retention capacity. The material ground with Wiley mill, than blended with 50% recycled rockwool had 81.1%, 67.7%, 13.5% and 235 ml in TP, CC, AS and RW, respectively. These results indicated that moisture retention capacity was improved by blending with recycled rockwood, but aeration of root media was much better than those of peat+vermiculite(1:1, v/v), which is commonly used in commercial production.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.571-576
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• 1996

The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4％, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The mnisture that was not re tained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount if water retained at corresponding moisture level within those protein (r=0.99).

• Proceedings of the Korean Geotechical Society Conference
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• 2008.03a
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• pp.111-118
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• 2008

The purpose of this paper was to investigate the overburden effect on soil-water characteristic curve and unsaturated permeability of unsaturated weathered soils. For this, unsaturated suction and permeability tests under various overburden stress were conducted respectively. Then, the coefficient of unsaturated permeability and moisture capacity of weathered soils were estimated and compared. All these results are presented in the paper.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1024-1030
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• 2010

The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.