• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1477-1484
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• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Applied Microscopy
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• v.26 no.4
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• pp.389-399
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• 1996

In order to understand the morphological differences between two different organic loadings by its upstream, and to compare with other algal groups with references, the fine structure of blue-green algae, Microcystis aeruginosa Kitzing, taken from two branches, Tongbok and Bosung stream of Lake Chuam, Korea pennisula was examined. It showed extinct differences in most physicochemical factors between both branches, except water temperature and pH values. The concentrations of total phosphorus in Tongbok branch were twice as those of Bosung. M. aeruginosa cells were enumerated totally $1.2X10^4cells/ml$ and these individuals in branch of Tongbok were close to two times as much as Bosung. In light and electron microscopy, natural M. aeruginosa colonies formed irregular shape and non-directional array in amorphous matrix. They were consisted of many kinds of cells, youngs or olds in cell division, solitary, and various size of cells. Each cell ranged from 2.61 to $5.40{\mu}m$ in diameter, and averaged as $3.54{\pm}0.19{\mu}m$. In cytoplasm, they contained a number of inclusions in various size, shape and appearances. Among them, polyhedral bodies or carboxysomes, a structured granules, photosynthetic lamellae or thylakoids, and gas vacuoles were prominent and easy to recognize. Although it was failed to find the definable morphological variations in the ultrastructure of M. aeruginosa in terms of algal habitual environments, some useful characters were founded, outer layer of cell wall, polyhedral bodies and gas vacuoles, in blue-green algal classification and taxonomy.

• Fire Science and Engineering
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• v.28 no.5
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• pp.58-63
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• 2014

Fire-resistance paints are supposed to become intumescent and diminish heat transfer along the steel frames in case of a fire. If unsatisfactory fire-resistance paints which do not satisfy their standard specification are used, it may result in a severe disaster. Because satisfactory fire-resistance paints are hardly discriminated from the unsatisfactory ones by a simple visual inspection, more reliable and convenient onsite evaluation methods are necessary. Here we report the preliminary study result on the fire safety testing method for fire-resistance paints using an X-ray analysis method. It was found that the existence and quantity of effective constituents in fire-resistance paints can be detected by the X-ray analysis method. X-ray fluorescence (XRF) analyses showed that P and Cl elements are much more enriched in fire-resistance paints, compared to normal paints. X-ray diffraction (XRD) analyses showed that ammonium polyphosphate is present as the main crystalline material in fire-resistance paints, but absent in normal paints. The X-ray analysis method is expected to be used for the onsite inspection of fire-resistance paints with the upcoming availability of portable XRF and XRD instruments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• Textile Coloration and Finishing
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• v.20 no.2
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• pp.66-74
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• 2008

Effect of disperse dyeing on flame retardant finishing of PET fabrics via UV curing using three UV curable phosphorous-containing methacrylates and ammonium polyphosphate(APP) was investigated. The dye fixation and flame retardancy of PET fabrics did not change significantly with excellent durability to five laundering cycles irrespective of the dyeing and finishing sequence. However, the flame retardancy of Pekoflam-treated fabrics was lower than that of the UV treated and decreased substantially when heat treatment was carried out before the dyeing. The dyeability of the flame-retardant PET fabrics was not affected in the case of UV curing of the methacrylates alone. However, UV finishing after the dyeing caused significant decrease in K/S and ${\Delta}E$ due to changed refraction and inherent color of surface coating of the UV curable monomers and APP. Whereas the heat treatment with Pekoflam decreased both color fastness to laundering and sublimation, surprisingly the UV finish of PET fabrics before and after the dyeing increased the color fastness probably resulting from the presence of photopolymerized surface layer on the fabrics.

• Journal of the Korean Society of Safety
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• v.27 no.1
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• pp.26-31
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• 2012

Wood-plastic composites represents a growing class of materials used by the residential construction industry and furniture industry. In this study, the effect of flame retardants on the flammability and mechanical properties of wood flour-high density polyethylene(HDPE) composites were studied. we were manufactured wood flour-HDPE composites by modular intermeshing co-rotating twin screw extruder with L/D ratio of 42. The flame retardant properties were used limiting oxygen index(LOI) and mechanical properties were measured by universal testing machine(UTM). The Morphological analysis of composites were analyzed by Scanning electron microscope(SEM). It was found that Ammonium polyphosphate can effectively reduce the flammability of the wood flour-HDPE composites. Marginal reduction in the mechanical properties of the composites was found with addition of flame retardants. SEM images showed that the coupling agent improved wood flour-HDPE interfacial bonding.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

• Elastomers and Composites
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• v.52 no.1
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• pp.27-34
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• 2017

In this experiment, blends of ethylene vinyl acetate rubber (EVM) with a vinyl acetate (VA) content greater than 40 wt% and ethylene propylene rubber (EPM) were prepared by mechanical mixing; a number of parameters of the blends, including oil resistance, morphological and dynamic mechanical properties and flame retardancy, were subsequently measured. In the $100^{\circ}C$ oil resistance test, both the ammonium polyphosphate/dipentaerythritol/expandable graphite (APP/DPER/EG) and aluminum hydroxide (ATH) flame retardant systems showed an increase in volume change with increasing EPM content. For the ATH system, the dispersion shape was coarse and aggregation was observed. The results of a dynamic mechanical test showed slightly higher E' and E'' for the APP/DPER/EG flame retardant system when compared to the single ATH system. For both the APP/DPER/EG and ATH systems, the limited oxygen index (LOI) tests performed at increasing content of EPM showed a LOI value higher than 30, indicating excellent flame resistance.

• Elastomers and Composites
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• v.52 no.2
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• pp.105-113
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• 2017

The curing behavior, mechanical properties, hot-air aging resistance, abrasion properties,thermal properties, etc., of EVM/EPM/APP (ammonium polyphosphate)/DPER (dipentaerythritol)/EG (expandable graphite) and EVM/EPM/ATH (aluminium trihydroxide) flame retarding systems in ethylene vinyl acetate rubber (EVM) blends with EPM (ethylene propylene rubber) were sequentially examined. For both flame retarding systems, the torque values increased with the content of EPM rubber and with the vulcanization time. As the content of EPM rubber increased, the scorch time became shorter, whereas the optimum cure time followed an increasing trend. For the EVM/EPM/APP/DPER/EG flameretarding system, as the content of EPM rubber increased, the hardness did not change,whereas the tensile strength and elongation at break decreased. A hot-air aging resistance test at $150^{\circ}C$ showed that the heat resistance decreased with the EPM content regardless of the kinds and contents of flame retardants. As the EPM content increased, the abrasion rate became higher and the abrasion resistance of the EVM/EPM/APP/DPER/EG flame retarding systems exceeded that of the EVM/EPM/ATH flame retarding counterparts. In comparison with the EVM/EPM/ATH flame retarding systems, the thermal stability of the EVM/EPM/APP/DPER/EG flame retarding system showed an increasing tendency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.143-148
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• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.