• Journal of the Korean Mathematical Society
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• 제36권1호
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• pp.97-107
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• 1999

Given a C-dynamical system (A, G, $\alpha$) with a locally compact group G, two kinds of C-algebras are made from it, called the full C-crossed product and the reduced C-crossed product. In this paper, we extend the theory of the classical C-crossed product to the C-dynamical system (A, G, $\alpha$) with a left-cancellative semigroup M with unit. We construct a new C-algebra A $\alpha$rM, the reduced crossed product of A by the semigroup M under the action $\alpha$ and investigate some properties of A $\alpha$rM.

• Food Science of Animal Resources
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• 제36권3호
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Food Science of Animal Resources
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• 제36권6호
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

• Journal of the Korean Chemical Society
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• 제17권4호
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• pp.275-285
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• 1973

The addition of one mole of aluminum chloride to three moles of sodium borohydride in tetrahydrofuran gives a turbid solution with enormously more powerful reducing properties than those of sodium borohydride itself. The reducing properties of this reagent were tested with 49 organic compounds which have representative functional groups. Alcohols liberated hydrogen immediately but showed no sign of hydrogenolysis of alkoxy group. Aldehydes and ketones were reduced rapidly within one hr. Acyl derivatives were reduced moderately, however, carboxylic acids were reduced much more slowly. Esters, lactones and epoxides were reduced readily than sodium borohydride or borane. Tertiary amide was reduced slowly, however, primary amide consumed one hydride for hydrogen evolution but reduction was sluggish. Aromatic nitrile was reduced much more readily than aliphatic nitrile. Nitro compounds were inert to this reagent but azo and azoxy groups were slowly attacked. Oxime was reduced slowly but isocyanate was only partially reduced. Disulfide and sulfoxide were attacked slowly but sulfide and sulfone were inert. Olefin was hydroborated rapidly.

• Journal of Welding and Joining
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• 제21권1호
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• pp.87-92
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• 2003

JLF-1 steel (Fe-9Cr-2W-V-Ta), reduced activation ferritic steel, is one of the promising candidate materials for fusion reactor applications. Tensile properties of JLF-1 base metal and its TIG weldments has been investigated at the room temperature, $400^{\circ}C$ and $600^{\circ}C$. The tensile strength of base metal (JLF-1) showed the level between those of weld metal and the Heat Affected Zone (HAZ). When the test temperature was increased from room temperature to high temperature ($400^{\circ}C$ and $600^{\circ}C$), both strength and ductility decreased or base metal, weld metal and the HAZ. The longitudinal specimens of base metal represented similar strength and ductility at room temperature and high temperature, compared to those of transverse specimens. Little anisotropy for the rolling direction was observed in the base metal of JLF-1 steel.

• Proceedings of the Korea Concrete Institute Conference
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• 한국콘크리트학회 2003년도 가을 학술발표회 논문집
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• pp.265-268
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• 2003

This study discusses the fundamental properties of high performance concrete and autogenous drying shrinkage with the kinds and the adding amount of superplasticizer. According to results, drying shrinkage hardly shows differences by the kinds of superplasticizer, and is reduced with an increase of the adding ratio. Autogenous shrinkage is reduced in order of HP>HN>HM, but does not make a big difference. As the adding amount of superplasticizer increases, autogenous shrinkage is reduced due to a decrease of cement content which influences on autogenous shrinkage seriously.

• Journal of the Korean Ceramic Society
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• 제29권7호
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• pp.558-564
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• 1992

The effect of composed phase in the hot pressed CaO-MgO-Al2O3-SiO2 glass-ceramic has been investigated through microstructure studies, thermal, physical and mechanical properties. Sintering was done in the condition at the temperature range 900~95$0^{\circ}C$ for 20~120 mins under 7.5 MPa unilateral pressure. Sintered ceramics were composed of diopside, anorthite, residual glass and the portion of each phase was dependent on the sintering temperature and the holding time: as the temperature increases, the amount of diopside increased and then the rate of increase of diopside reduced with increasing anorthite. The thermal expansion coefficient of hot pressed was reduced with increasing crystallinity of hot pressed and was in the range of 6.69~7.46$\times$10-6 K-1 below $600^{\circ}C$. The elastic constant of hot pressed increased with increasing crystallinity up to about 80%, but after that was reduced due to the change of microstructure. The flexural strength of sintered ceramics was decreased with higher temperature and holding time, while the fracture toughness of those increased. It was shown that the physical and mechanical properties of hot pressed ceramic were related to the fraction of composed sintered ceramics, similar to a particulate composite, to the crystallinity of 80% of the glass-ceramic.

• Journal of Environmental Science International
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• 제29권6호
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• pp.605-612
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• 2020

To improve the initial strength and stability of lightweight-foamed concrete, which shows suitable sound absorption and insulation characteristics, the effect of CO₂-reduced cement on the properties of the concrete was investigated. Various mixing ratios were applied by substituting a certain amount of slag and Calcium Sulfo Aluminate (CSA) in CO₂-reduced Ordinary Portland Cement (OPC) and the physical properties of the samples were examined using the Korean Standard. The kiln temperatures of the CSA were 100-200℃ ; these values are lower than those of OPC and can lead to energy saving. In addition, the low limestone content reduces greenhouse gas emissions by 20 %. Adding a small amount of CSA in OPC content activates Ca-Al-H₂-based hydrates, and the initial compressive strength of the concrete is improved. As the CSA content increased, the thermal conductivity of the concrete decreased by up to 8% compared to plain concrete, thus indicating an improvement in its insulation. Therefore, the settlement stability was improved as the addition of CSA shortened the setting time.

• Korean Journal of Organic Agriculture
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• 제19권4호
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• pp.501-511
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• 2011

This study was carried out to evaluate the effect of applying levels of Bestamin, animal amino acid, on growth and quality of hot pepper and physicochemical properties of soil. Treatment was given with 200, 400, 800, 1600kg per 10a to control of Bestamin, difference of physicochemical properties was lower than Bestamin, and $P_2O_5$ seems to be reduced, also $K^+$, $Ca^{++}$ were obviously low compared to the control. The content of $NO_{3-}N$ was low compared to control at the Bestamin treated plot. Plant height was longest at 800 treatment and main stem length, main stem weigh and the number of leaves were significantly different with 400 and 800 treatment. No difference was found among the fruit weight, length, diameter in first harvest, but there was significantly different at control of 2nd, 3rd harvest and more increased than 400 and 800 treatment. Fruit weight per plant was the heaviest at 400 and 800 treatment, and the number of fruit was no difference at red pepper but increased with 400 and 800 at green pepper, and yield per 10a was significantly increased to 4503.6kg and 4582.5kg, respectively. Nitrogen in mesophyll accumulation content was obviously reduced at Bestamin treatment compared to control, and amino acid was reduced with control.

• Animal Bioscience
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• 제35권3호
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• pp.494-502
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• 2022

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L^*, a^*, b^*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.