• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.1
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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.

• Korean Journal of Human Ecology
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• v.2 no.1
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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)

• Proceedings of the Korea Water Resources Association Conference
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• 1988.07a
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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.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.80-84
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• 1976

Two varieties, Lasoda and Sebago potatoes, were studied. Different cooking methods, conventional oven baking at $218^{\circ}C$ and microwave oven baking, have been used to compare the retention of the phenolic compounds. Peeled cortex samples of fresh and cooked potatoes were analyzed for total phenols, phenolic constituents, and moisture loss. Phenolic content was higher in fresh potatoes than in cooked potatoes. Laasoda had higher phenolic content (3. 63mg) than Sebago (1. 71mg). Potatoes with higher phenols (Lasoda) also had larger quantities of chlorogenic acid. There was a greater moisture loss in conventional oven baking potatoes than in microware oven.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.173-179
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• 1990

The effect of a highly water absorbing polyacrylate polymer, commonly called K-sorb, at rates of 0.0, 0.05, 0.2, and 0.5% by weight on the water retention properties of three soils, and the longevities of these treatment effects were evaluated. Water retentions were measured for all the treatments by use of a pressure-plate extractor in the laboratory. Available water and three-phase distributions at moisture tensions of 0.01, 0.3, and 15b were calculated from water retentivity data. A randomized block experiment of Chinese cabbages was conducted to examine the effects and the longevities of the treatments(0.0, 0.05, 0.1, and 0.2%) on water retention of Jungdong sandy loam soil in the field. Water retentions for a loamy sand, sandy loam, and loam soil, treated with 0.2 and 0.5% K-sorb, were increased. K-sorb treatments were more effective in sandy soil than in loamy soils. Water contents for the 0.5% treatment were markedly greater than those for the 0.2% treatment at earth moisture tension. K-sorb only at a rate of 0.5% remained effective in water retention of each soil through repeated drying and wetting for 12 months. Duncan's multiple range showed 0.2% treatment was effective(at the level of 0.05) after 2 months but not after 10 months under field condition.

• Journal of the Korean Geosynthetics Society
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• v.16 no.4
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• pp.57-66
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• 2017

Self-weight consolidation test and soil property of dredged soil at Incheon habour route were analyzed to determine the initial dredging reclamation amount, reclamation depth, and estimating the required time of self-weight consolidation with calculation of the final planned height of dredging reclamation site. The moisture content, void ratio and ratio of volume change with elapsed time after throwing were estimated through Yano's empirical equation. As a result, there was a less variation in elements when fine-grained soil content was low as similarly to the behavior of coefficient of sedimentation-consolidation, Cs and the highest variation was shown at the fine-grained soil content of 50%. The retention ratio according to the fine grained soil content that could reinforce the comprehensive aspect of retention ratio for each particle size presented in the standard of estimate for reclamation construction work was calculated and presented using the calculated ratio of volume change.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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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.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.1
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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.

• Korean journal of food and cookery science
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• v.27 no.3
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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.

• Food Science of Animal Resources
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• v.35 no.3
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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.