• The Transactions of the Korean Institute of Electrical Engineers A
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• v.51 no.5
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• pp.238-246
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• 2002

Utilities are trying to install the equipment of high quality to avoid deterioration of supply reliability. In addition, many sectionalizing switches which can decrease the total outage value for a fault are installed for the same reason. Therefore, utilities are interested in stun dards and criteria for installing switches to optimize the total cost on distribution systems. The affect of sectionalizing switches installed on distribution feeder is gradually decreased because the failure rate on distribution feeder is decreased. Also the automation for distribution systems is widely applied for the efficient operation. Therefore, the renewal for installation standards of sectionalizing switches Is required to reflect the current operation situation. The variable data is used to consider the KEPCO's real situation of distribution feeder as follows; the feeder capacity, connecting rate, feeder length, failure rate of distribution feeder, the failure rate of switches, perception time of feeder fault, the restoration time for a faulted section, the transfer time to other feeders, and the switching time. In this study, We propose equations which can determine the number of sectionalizing switches for minimizing the outage and switch installation cost.

• Proceedings of the KIEE Conference
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• 2002.07a
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• pp.70-73
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• 2002

Utilities are trying to install the equipment of high quality to avoid deterioration of supply reliability. In addition, many sectionalizing switches which can decrease the total outage value for a fault are installed for the same reason. Therefore, utilities are interested in standards and criteria for installing switches to optimize the total cost on distribution systems. The affect of sectionalizing switches installed on distribution feeder is gradually decreased because the failure rate on distribution feeder is decreased. Also the automation for distribution systems is widely applied for the efficient operation. Therefore, the renewal for installation standards of sectionalizing switches is required to reflect the current operation situation. The variable data is used to consider the KEPCO's real situation of distribution feeder as follows; the feeder capacity, connecting rate, feeder length, failure rate of distribution feeder, the failure rate of switches, perception time of feeder fault, the restoration time for a faulted section, the transfer time to other feeders, and the switching time. In this study, We propose equations which can determine the number of sectionalizing switches for minimizing the outage and switch installation cost.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.3
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• pp.21-29
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• 2011

Recently, the use of recycled fibers was increased in order to replace the virgin pulp for low production cost and forest conservation. However, the recycled fibers decreases drainage rate, papermaking efficiency and product quality by short fibers and low wettability because of hornification. To overcome the limitation of low drainage rate, the technology of organic fillers were applied. Wooden fillers gave high bulk and stiffness of paper, but they reduced the strength of paper. In order to improve strength properties 4 types of strength additives were added and analyzed. Cationic starch, branched strength additive, linear wet strength additive, and linear dry strength additive were used. The drainage rate and paper properties such as bulk, air permeability and tensile strength were measured. As results of analysis, addition of branch type of strength agent such as C-starch was effective than linear type of strength agent in the drainage rate. Nevertheless there was no effect on the drainage rate by adding the pretreated wooden fillers. By adding the pretreated wooden fillers, bulk, air permeability and tensile strength of handsheets were improved with low dosage than non-pretreated fillers.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.4
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• pp.583-590
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• 1989

Increasing levels of ammonia-N in the rumen fluid used for in vitro incubation were achieved by supplementation of the ration of the donor cows with urea and by addition of urea either with or without glucose to the rumen fluid after collection. The ration of the donor animals consisted of wheat straw (80%) and maize silage (20%). During the second half of the experiment the basal ration was supplemented with a mineral mixture. Wheat straw, Guinea grass and two rice straw varieties were incubated with the various kinds of rumen fluid. Parameters studied were: solubility, apparent organic matter disappearance after 48 hours of incubation ($OMD_{48}$), rate of organic matter degradation from 0 to 24 hours of incubation ($k_1$) and from 24 to 95 hours ($k_2$). The concentration of ammonia-N in the rumen fluid at which 95% of the maximal $OMD_{48}$ and k1 were reached (88.2 and 100.0 mg/l) were independent of the feed. With regard to the $k_2$ the required ammonia-N concentration to reach 95% of the maximal $k_2$ differed per feed. Mineral supplementation increased the OMD48 and $k_1$, but not the solubility and $k_2$. Glucose addition in combination with urea had no beneficial effect compared to urea supplementation alone.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.29-37
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• 2017

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromatography, the brightness, L-value was decreased by increasing the adding rate of aronia powder. The a-value of sample group adding 2% of aronia powder was the highest and that of sample group adding 8% was the lowest (p<0.01). Sample group adding 8% of aronia powder achieved the highest appraisal from many factors, such as springiness, cohesiveness, chewiness, brittleness, and adhesiveness. The total polyphenols and anthocyanin contents were proportionally increased with increasing the level of aronia powder added in white bean paste. The antioxidant activity measured by DPPH and NSA radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The result of sensory test shows that sample group adding 6% of aronia powder achieved the highest. Based on the above results, this study suggests that the addition of 6% aronia powder may be the best substitution ratio for white bean paste of the improvement of sensory preference and antioxidant.

• Journal of Life Science
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• v.10 no.6
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• pp.591-597
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• 2000

An investigation was conducted to elucidate the effect of sucrose, germicides and abscisic acid (ABA) in the preservatives on postharvest quality, such as fresh weight, solution uptake, vase life, diameter and thickness of flower, and chlorolhyll of leaf in cut chrysanthemum 'Kyoungsubang`. Fresh weight of cut chrysanthemum was highest in 250mg/L aluminum sulfate [{TEX}$Al_{2}(SO_{4})_{3}${/TEX}]+3% sucrose and 250 mg/L 8-hydroxyquinoline sulfate (8-HQS)+ 3% sucrose. Addition of sucrose and germicides inhibited microorganisms growth in solution, and apparently promoted solution uptake. The increased fresh weight seems to attribute to the elevated uptake. Germicide 8-HQS was more effective than {TEX}$Al_{2}(SO_{4})_{3}${/TEX} in the aspect of solution uptake and fresh weight. Treatment of 250 mg/L 8-HQS +3% sucrose showed the longest vase life (24.67±2.52 days) and the lowest rate of leaf chlorosis (or senescence). Addition of {TEX}$Al_{2}(SO_{4})_{3}${/TEX} and sucrose accelerated leaf chlorosis and increased diameter of flower, respectively. Sucrose treatment prolonged the vase life of flowers. Except control and 250 mg/L 8-HQS, content of chlorophyll was rapidly decreased after 6 days at upper, middle and lower leaves in order.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.805-811
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• 2008

The aim of this study was to investigate the effects of mulberry extracts on the physical characteristics of dough and the quality characteristics of oddi bread. The peak time of all experimental doughs except ME 25 (25% mulberry extracts) was suitable for breadmaking. The fermentation rate was decreased in accordance with the addition of mulberry extracts and the pH of the dough was decreased from 5.96 to 5.29. L values of oddi bread decreased with increasing mulberry extracts whereas, a and b values increased. The sensory evaluation indicated that crumb and crust color of the control bread was the brightest among the experiments. Flavor and taste was high as the addition of mulberry extracts. The overall acceptance was preferred at ME 25. Since the outcome of the mixograph at ME 25 tended to be low in bread-making, the utility of mulberry extracts at 20% (flour basis) was appropriate.

• Korean Journal of Metals and Materials
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• v.47 no.4
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• pp.228-234
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• 2009

It is well known that the formation of $SiO_2$, $Al_2O_3$ and/or other oxides at the steel surface during the annealing process deteriorates the surface quality of galvanized steels. It is important to minimize oxide formation during the annealing process for the superior surface quality of galvanized steels. In order to minimize the oxide formation on the steel surface, antimony was chosen as an alloying element to the commercial steels. Then, the effect of alloying element on the oxidation behavior was investigated. A small amount of antimony was added to two types of steels, one with 0.1% C, 1.0% Si, 1.5% Mn, 0.08% P, and the other with 0.002% C, 0.001% Si, 0.104% Mn, 0.01% P. Then, the oxidation behavior was investigated from $650{\sim}900^{\circ}C$ in the air. The addition of antimony to the steels retarded the outward diffusion of elements during the oxidation, resulting in reduction of the oxidation rate.