• 한국의류학회지
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• 제24권1호
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• pp.15-23
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• 2000

Effect of fixation methods on the flame retardant(FR) and performance properties of MDPPA/HMM treated cotton fabrics were studied. Combination of three different fixation methods - premercerization, swelling agent treatment, pad dry cure fixation, and wet fixation - were applied to flame retardant finish of cotton with MDPPA/HMM. As a result, an increase in internal volume of cotton fiber by pre-mercerization and addition of swelling agent, and wet fixation increased %add-on of FR agent improving FR efficiency and wash fastness. Tensile strength of MDPPA/HMM treated cotton fabrics by wet fixation and swelling agent were slightly decreased, but that of premercerized cotton was improved. Wet fixated fabric showed lower bending rigidity and better compressional properties which improved fabric hand. Retention of swelling ability of cotton treated with MDPPA/HMM improved moisture absorption properties.

• 한국가정과학회지
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• 제2권1호
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• pp.142-148
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• 1999

Tencel fabrics were treated with cellulase after mechanical prefibrillation treatment. SEM analysis was carried out to study morphological change of the treated fabric. The cellulase-treated Tencel fabrics were evaluated for weight loss and tensile strength. X-ray diffraction method, moisture regain, and K/S value were used to elucidate crystalline structural changes occurred by cellulase treatment. Degree of polymerization and copper number of the cellulase-treated fabrics were also measured to estimate effect of hydrolysis. SEM analysis indicated that with treatment of prefibrillation and cellulase, fibrils were produced and damage occurred deep into the fiber. Increases in concentration and time of cellulase treatment increased weight loss and decreased tensile strength retention of the treated fabrics. As cellulase hydrolysis progressed, degree of crystallinity, moisture regain and K/S value were not much changed. (Korean J Human Ecology 2(1) : 142∼148, 1999)

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 1988년도 제30회 수공학연구발표회논문초록집
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• pp.85-92
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• 1988

A model for the transient one-dimensional moisture movement in the saturated-unsaturated zone using a finite difference method is developed. Hysteresis in the soil water retention is incorporated. The model considers layered geologic formations. Monte Carlo simulation, together with the nearest neighbor model is used. Outputs of the model include pressure head, water content, and the water table elevation. Two Monte Carlo simulations of 100 realizations each are made for a 12-day simulation period with different input values. The simulation results show that the S.D. of the outputs increases with an increase in the input, the S.D. of the log K$$. The model is applied to predict a long term water table fluctuation, and the predicted water table agress well with the observed one.

• 한국식품과학회지
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• 제8권2호
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• pp.80-84
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• 1976

Lasoda와 Sebago 두 종류의 감자를 사용하여, 조리 조건을 달리 하여 conventional oven에 $218^{\circ}C$에서와 microwave oven에서 구어내어 껍질을 베끼고 cortex 부분만 취하여 전체 phenol을 분석하였다. 또한 chlorogenic acid와 caffeic acid를 표준으로 하여 thin-layer chromatography로 감자의 phenol화합물을 분석 하였다. Phenol양은 구운 감자보다 생 감자에 더 많았고, Sebago 보다 Lasoda에 많았다. 수분손실은 conventional oven에서 구운 감자에 컸고, microwave oven에서 구운 Lasoda에는 phenol양이 많았다. 또한 phenol양이 많은 Lasoda가 chlorogenic acid도 많았다.

• 한국토양비료학회지
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• 제23권3호
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• pp.173-179
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• 1990

초흡수성 고분자중합체(高分子重合體)인 K-sorb를 처리수준을 달리하여 공시토양(供試土壤)에 중량비로 각각 0.0, 0.05, 0.2 및 0.5%로 처리하여 수분보유에 미치는 처리별 효과 및 그 지속성(持續性)을 조사하였다. 모든 처리에서 토양시료의 수분보유력(水分保有力)을 보양수분 압출장치를 사용하여 측정하였다. 각 시료의 수분보유력(水分保有力) 자료로부터 유효수분(有效水分) 및 수분장력 0.01, 0.3 및 15b때의 3상분포를 계산하였다. 수분보유에 미치는 처리(0.0, 0.05, 0.1 및 0.2%)간 효과 및 지속성(持續性)을 검토하기 위하여, 중동(中東) 사양토의 포장에서 배추를 공시작물(供試作物)로 한 난괴법(亂塊法) 실험을 수행하였다. 양질사토와 사양토, 양토의 수분보유력(水分保有力)은 K-sorb를 0.2 또는 0.5% 처리하였을 경우, 각각 무처리토양보다 증가하였다. K-sorb처리는 양질 토양보다 사질토양에서 보다 효과적이었다. K-sorb를 0.5%씩 처리한 토양의 수분함량은, 각각의 수분장력에서 0.2%의 수분함량보다 훨씬 높았다. K-sorb를 0.5%처리한 경우에만, 수분보유력(水分保有力) 증진효과가 12개월 동안 건습을 반복한 후에도 지속되었다. 배추의 생체중(生體重)에 미치는 K-sorb의 효과는 Duncan의 다중검정(多重檢定) 결과 2개월 후에는 0.2%처리에서만 나타났으며, 10개월 후에는 처리별로 뚜렷한 차이가 없었다.

• 한국지반신소재학회논문집
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• 제16권4호
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• pp.57-66
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• 2017

준설 매립 부지의 최종 계획고를 얻기 위한 초기 준설 매립량과 매립두께를 결정하고 자중압밀에 소요되는 시간을 예측하기 위해 인천지역 항로 준설 시료에 대한 자중압밀시험과 공학적 특성을 분석하였다. 준설투기된 시료의 시간경과에 따른 함수비, 간극비 및 체적변화비에 관한 인자를 Yano의 경험식을 이용하여 평가하였다. 세립분 함유율이 낮은 경우 침강압밀계수의 변화폭이 작게 나타났으며, 세립분 함유율 50%에서 가장 크게 나타났다. 자중압밀에 따른 체적변화비를 이용하여 준설매립공사에 제시된 입도별 유보율의 포괄적인 측면을 보완할 수 있는 세립분 함유율에 따른 유보율을 산정하여 제시하였다.

• 한국수산과학회지
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• 제6권1_2호
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• pp.27-36
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• 1973

The effect of water activity on degradation of pigments in dried lavers, Porphyra tenera Kjellm. was examined when stored at room temperature for fifty days. Chlorophyll pigment was extracted with methanol-petroleum ether mixture solvent(2:1 v/v), partitioned in ether, and analysed spectrophotometrically at 662 nm as chlorophyll a. The degradation products of chlorophyll were isolated on sugar-starch column(85:15 w/w) with n-propanol-petroleum ether solution(1:200 v/v) as a developing solvent. The isolated green colored zones were analysed individually at the wavelengths of 650, 662, and 667 nm as allomerized product, chlorophyll a retained, and pheophytin formed respectively. Carotenoida were also extracted with the methanol mixture solvent, partitioned in ether, and finally redissolved in acetone after the evaporation of ether in a rotary vacuum evaporator. The total carotenoid content was measured as lutein at 450 nm. From the results, it is noted that the rate of chlorophyll degradation reached a minimum at 0.11 to 0.33 water activity while progressively increased at higher moisture levels resulting in rapid conversion of chlorophyll to pheophytin. At lower activity, autocatalysed oxidizing reaction like allomerization seemed prevailing the acid catalysed conversion reaction. The loss of carotenoid pigment was also greatly reduced at the range of 0.22 to 0.34 water activity with much faster oxidative degradation at both higher and extremely lower moisture levels. These two moisture levels indicated above at which the both pigments exhibited maximum stability are considerably higher than the BET monolayer moisture which appeared 7.91 percent on dry basis at Aw=0.10 calculated from the adsorption isothermal data of the sample at $20^{\circ}C$. The rate of pigment loss in heat treated samples at 60 and $100^{\circ}C$ for 2 hours prior to storage somewhat decreased, particularly at higher moisture levels although the final pigment retention was not much stabilized.

• 한국환경복원기술학회지
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• 제19권1호
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• pp.1-11
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• 2016

Currently, urban green space is disappearing due to urbanization, industrialization and various environmental problems including the disruption of the ecology in urban areas. To solve such problems and increase urban green area, roof greening has been suggested as an alternative. Through observing the responses of three plant species (Mukdenia rossii, Dianthus chinensis, and Pachysandra terminalis) plantrd on the soil mixed with Geohumus, this study investigated the effect of Gehumus on soil water content and plant survival. Soil water content of the rooftop soils has been increased when mixed with Geohumus. The responses were proportional to the amount of Geohumus in the mixture. Geohumus exerted a stronger influence on raising soil moisture content for soil A which had lower water-holding capacity. The stress responses of the plants varied in relation to the amount of Geohumus and soil moisture content. The stress response was lowest for Dianthus chinensis and increased in the order of Mukdenia rossii and Pachysandra terminalis. With the highest plant stress, Pachysandra terminalis showed the lowest survival rate among the three species. Without irrigation, the plants survived only for six weeks on green roofs. The survival rate differed depending on the amount of Geohumus mixed. The results of the experiment showed, with some exceptions, that Geohumus helped to improve soil water content, reduce plant stress, and extend plant survival period.

• 한국식품조리과학회지
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• 제27권3호
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• 한국축산식품학회지
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• 제35권3호
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• pp.370-381
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• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.