• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• Journal of Environmental Science International
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• v.17 no.2
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• pp.211-224
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• 2008

Characteristics of the esterification reaction between free fatty acid in rice bran oil and methanol was investigated in the presence of catalysts, such as PTS(p-toluene sulfonic acid), Amberlyst 15 dry and SCX(silica gel based strong cation exchange resin). While reaction temperature was kept constant at $65^{\circ}C$, initial feed content of free fatty acid was varied from 100% to 1% by addition of pure free fatty acid which was previously made from rice bran oil. Also, the effect of mole ratio of methanol to fatty acid on the final conversion was examined. When esterification of pure free fatty acid was catalyzed by several acids, final conversions were increased in order of Amberlyst 15 dry, SCX and PTS. Using PTS catalyst, initially the reaction proceeded in homogeneous 2nd oder reaction mechanism. However, phase of reaction mixture changed from homogeneous to heterogeneous along the reaction time and then reaction rate was retarded by mass transfer resistance of methanol. Final conversion of free fatty acid in reaction mixture was depended on initial feed content of free fatty acid, and had maximum value at 30% of initial feed free fatty acid content for all kinds of catalysts used. And the final conversion was increased with mole ratio of methanol by the improvement of reaction rate. When initial feed free fatty acid content below 10% and the reaction was catalyzed by PTS, concentration of free fatty acid in reaction mixture was increased in the middle of reaction time by hydrolysis of triglyceride in reaction mixture. Also, if silica gel was added into the reaction mixture which had initial feed free fatty acid content below 50%, final conversion was increased by the adsorption of moisture produced. The SCX catalyst made the esterification reaction of free fatty acid to progress like in case of PTS catalyst. However, when initial feed free fatty acid content below 10%, concentration of free fatty acid in. reaction mixture was decreased monotonically and not increased in the middle of reaction time on the contrary to the case of PTS. Thus, SCX catalyst accomplished more high value of final conversion than PTS catalyst for the initial feed fatty acid content range from 50% to 5% In case of initial feed free fatty acid content of 1% and mole ratio of methanol was 2, concentration of free fatty acid in reaction mixture increased over the initial feed free fatty acid content for all kind of catalysts used. Although SCX catalyst was added into reaction mixture which had 1% of initial feed fatty acid content, final conversion was hardly raised by mole ratio of methanol.

• Journal of Powder Materials
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• v.6 no.1
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• pp.36-41
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• 1999

The present work has attempted to investigate the dependence of Cu infiltration kinetics on in-situ structure modification of W powder skeleton in W-Cu system. In-situ structure modification of W skeleton by addition of 0.3wt%Ni-P eutectic alloy was designed to proceed during heat-up of the W compact for Cu infiltration process. It was found that the Ni-P added W skeleton underwent remarkable stucture change only during heating-up. its structure was composed of large necks of W particles above 0.5 in the ratio of neck to particle size and smooth pore channels. The infiltration experiment showed that the infiltration kinetics for the W-Ni-P followed well the linear relationship of h vs. $t^{1/2}$ the rate constant K of which was in good agreement with the theoretical value. On the other hand, in case of the pure W skeleton a lower K value by 20% than the theoretical one was obatined. Such discrepancy is discussed in terms of skeleton structure induced infiltration mechanics.

• Journal of Mushroom
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• v.18 no.4
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• pp.287-291
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• 2020

The nutritional value and yield of mushrooms depend on the substrate on which it is grown. This study sought to biofortify Pleurotus floridanus with calcium supplements and assess its effect on the yield and calcium levels. The experiment was set up in a 2 × 5 factorial and replicated thrice in a completely randomized design. Two calcium supplements, OML and OMW, were added to two growth media. The examination of total dry weight yield showed that calcium supplements OML and OMW in the sawdust medium containing wheatbran in the ratio 1:10 had a mean value of 4.37 g, which was significantly higher (P < 0.05) than that in the control (1.29 g). However, in the sawdust-only medium, there was no significant difference (p > 0.05) in the application of treatments. No significant difference (p > 0.05) was observed between the calcium types in both growth media. The mineral analysis showed that calcium levels were increased in harvested mushrooms with the addition of calcium OML and OMW to the growth media.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.137-138
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• 2016

Palm Oil Fuel Ash(POFA),which is burned in palm oil factories to get energy and gathered, has been studied in many countries due to its chemical properties. However POFA has high value of LOI and lots of pores on its particle surface. Therefore, in this study, POFA's fluidity were confirmed by mini-slump test and plastic viscosity test. Through the results, fluidity of POFA reduced according to the replacement ratio of POFA because of high value of LOI and its pores on surface and plastic viscosity of POFA increased. In addition, when superplasticizer was added, fluidity increased due to the steric effect of polycarboxylate superplasticizer.

• The Journal of the Korea Contents Association
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• v.8 no.7
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• pp.224-232
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• 2008

Sport industry creates value-added by production and distribution of product or service related with sports or sports. Professional sports will lead to major area of sport service industry in the future. The purpose of study is to analyze financial condition and management performance by using financial statement(2005-2007) of korean professional soccer citizen teams. The analysis of financial condition and management performance is executed by financial ratio analysis method. The content of this study involve comparison with standardization ratio and financial ratios among professional soccer citizen teams. The results of this study are as follows. First, liquidity ratio measured by current ratio and quick ratio was high with compared to standardization ratio. Second, leverage ratio measured by debt ratio was very high. Third, activity ratio was good condition. Finally, profitability ratio was very low having minus ratio generally.

• Textile Coloration and Finishing
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• v.19 no.6
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• pp.1-6
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• 2007

Opuntia Ficus has been an epiphyte plant since it was introduced in Cheju island as an ornamental plant two hundred years ago. And now it is grown as many as it is designated to local souvenir No.35. The fruit of this plant contains red-purple sap, which is due to be used in coloring clothes. This study aims at confirmation of use possibility as eco-friendly dyeing stuffs on extract from opuntia ficus fruits and contributing to the practical use of natural dyeing. Thus this study was investigated the dyeability of extract from opuntia ficus fruits on the silk fabric. Antioxidants were used ascorbic acid, L-cysteine, prophyl gallete. After dyeing, K/S and dye fastness were measured. The results were as follows; Maximum absorption band of extract from opuntia ficus fruits was 534.5nm. The appropriate dyeing condition was bath ratio 50:1, dyeing temperature $30^{\circ}C$, dyeing concentration 50%, dyeing time 50min, pH 3,concentration of all antioxidants 3%. Addition of antioxidants brought increase of K/S value. And K/S value and dye fastness had the greatest value when ascorbic acid was added

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.706-712
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• 2010

The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3% 5% and 7% based on the wheat flour weight The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.