• Proceedings of the Korea Concrete Institute Conference
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• 2009.05a
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• pp.481-482
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• 2009

This study analyzed fire resistance characteristics of high strength concrete according to changes in curing method and PP fiber content, and the results are as follows. First in case of standard curing, spalling was prevented at PP fiber content of 0.05 % or higher. Autoclave and steam curing showed prevention of spalling at content of 0.1 % or higher. For residual compressive strength, measurement of strength for plain was impossible due to spalling phenomenon. A satisfactory trend was shown with increase in PP fiber content with the strength of about 30 MPa.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Food Science and Preservation
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• v.24 no.3
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• pp.464-471
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• 2017

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of $350^{\circ}C$ and oven temperature of $150^{\circ}C$ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (${\Delta}E$) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue ($R^2=0.9909$). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.292-301
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• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

• The Journal of the Korea Contents Association
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• v.14 no.6
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• pp.499-512
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• 2014

Architecture is usually seen as a product of art and technology. However, most historical buildings also exemplify various sophisticated principles of mathematics. Outstanding examples of architecture around the world such as Seokguram, Daewoongjun of Bulguksa, Muryangsujeon of Buseoksa, and the Parthenon provide students with a great opportunity to study their underlying mathematical properties and principles. The activity of identifying and investigating such mathematical principles in historical buildings enables students to realize that mathematics is a practical subject, and thus provides justification for the study and importance of mathematics. For the purpose of this study historical architecture was reviewed with this in mind in order to develop STEAM education materials focused on elementary school mathematics. The result of this study is as follows: first of all, appropriate examples of historical architecture were selected on the basis of the 2009 revised curriculum's content and teaching goals. These involved chapters on 'proportion', 'symmetry', 'movement of figures', 'building blocks', and 'triangles'. Secondly, a meta-analysis was performed on the historical buildings that clearly illustrate mathematical principles. Thirdly, STEAM education materials focused on elementary mathematics using architectural examples were developed which made actual application in classrooms possible. And lastly, surveys of professional groups were conducted to verify whether the produced materials were suitable teaching resources.

• Journal of Korean Medicine Rehabilitation
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• v.25 no.1
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• pp.45-52
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• 2015

Objectives To check marker content for appropriate quality control of Woohwangchungsimwon sterilized to ensure microbiological safety and to observe antioxidant activity for any changes in efficacy. Methods To measure any effects of sterilization on the effective compounds, 8 ingredients of Woohwangchungsimwon were screened for any changes in marker content using HPLC-DAD. Using the colorimetric method on the microplate reader any changes in total phenolic compound and flavonoid levels were observed. Antioxidant activity was measured using the DPPH, ABTS, and FRAP. Results Of the ingredients of Woohwangchungsimwon, 8 were subject to quantitative analysis before and after sterilization. 21.6 mg and 1.93 mg of Glycyrrhizin was found in Glycyrrhiza uralensis Fischer pre and post sterilization, respectively. Decursin found in Angelica gigas Nakai increased from 0.16 mg to 0.29 mg after sterilization. Bilirubin found in Gallstone of Bostaurusvar. domesticus increased from 0.24 mg to 0.33 mg. Cinnamic acid found in Cinnamomum cassia Blume increased from 0.02 mg to 0.05 mg. Ginsenoside Rb1 found in Panax ginseng C. A. Meyer decreased from 0.02 mg to 0.14 mg. Paeoniflorin found in Paeonia lactiflora Pallas increased from 1.05 mg to 1.13 mg. Amygdalin found in Armeniacae Amarum Semen increased from 2.68 mg to 2.83 mg. L-muscone found in Musk increased from 0.63 mg to 0.76 mg. As for total phenolic compound and total flavonoid content, there was a 1.22 and 4.15-fold increase. DPPH and ABTS increased by 20.45% and 20.69%, respectively. FRAP activity was 2.78 times more active post stabilization. Conclusions This study confirmed that high temperature high pressure steam sterilization, a method used to ensure microbiological safety of Woohwangchungsimwon, does not affect marker content; in other words, does not affect quality of the Woohwangchungsimwon. It could also be seen that total phenolic compound and flavonoid content increased after sterilization. An antioxidant activity test showed that there was significantly increased activity of antioxidants.

• Applied Chemistry for Engineering
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• v.9 no.7
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• pp.956-960
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• 1998

Cu-Zn and Cu-Zn-Ti catalysts for the steam reforming of methanol were prepared. This reaction was carried out at atmospheric pressure, $250^{\circ}C$, steam/methanol molar ratio 1.5, and contact time 0.1 g-cat.hr/mL-feed. In case of the catalyst with 3 mol% of $TiO_2$, the activity was superior to that of catalysts without $TiO_2$. The reaction products were mainly hydrogen and carbon dioxide. It was found that catalytic activity was not related to specific surface area but affected by metallic copper area which was measured by $N_2O$ decomposition and increased with the addition of $TiO_2$ content. XPS and XRD showed that the oxidation state of zinc was not changed during reaction, but oxidation states of copper existed in Cu(0) or Cu(I).

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Applied Chemistry for Engineering
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• v.20 no.1
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• pp.109-115
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• 2009

The purposes of this study are to treat sewage sludge that has increasingly become an issue and to recycle it as the adsorbent. The adsorbent was produced by carbonization and simultaneous steam activation, and its characteristics were studied. Parametric screening studies were carried out for the preparation of good adsorbent. Optimum operating conditions were confirmed as input carbonization-activated temperature of $840^{\circ}C$, feed steam flow rate of 70 g/min, carbonization-activated time of 30 min and feed dried sludge of 10.8 kg/day, respectively. At this time, the iodine adsorptivity was maximized as 328.1 mg/g. Pore development, structure, element compound and content were confirmed by using nanoPOROSITY, SEM (Scanning electron microscope), and EDS (Energy dispersive spectroscopy). Through this result, it was known that the adsorbent derived from sewage sludge could be used for the treatment of leachate in a landfill, VOCs (Volatile organic compounds), and so on.

• Applied Chemistry for Engineering
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• v.29 no.4
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• pp.468-473
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• 2018

In this study, the reforming reaction of vacuum residues (VR), high viscosity oil residues produced from vacuum distillation process of petroleum oil, was carried out using catalytic aquathermolysis reaction. VR showed a prone to decrease the amount of resins and asphaltenes in the constituents, and to increase saturates and aromatics when reacting with steam at 30 bar and above $300^{\circ}C$ for 24 h. When the amount of steam is not enough at this reaction, the asphaltene content in the products was rather increased after the reaction. As a result of the catalytic aquathermolysis using the metal oxide-zeolite catalyst with the decaline as a hydrogen donor, a 10% decrease in resin and asphaltene as well as a 10% increase in the aromatic hydrocarbon were observed. Consequently, the viscosity of VR decreased by 70% after the reaction. GC-Mass spectroscopy showed that the aquathermolysis of VR resulted in the decomposition of the resins and asphaltens into a low molecular weight material.