• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.135-140
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• 1975

Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.766-769
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• 2000

This study was attempted to investigate granular properties of acorn flours which were prepared by soaked nut and sediment. X-ray diffraction pattern of acorn flour was B type and was not affected by soaking treatment. The principal indices of the pattern were at diffraction angles ($2{\theta}$) of $14.5^{\circ},\;17.2^{\circ},\;19.7^{\circ},\;22.2^{\circ}\;and\;24.5^{\circ}$. The shape of acorn flour was elliptical and some rounded triangular by scanning electron microscope (SEM). The granule size of acorn flours varies from $4\;{\mu}{\textrm}{m}$ to approximately $20\;{\mu}{\textrm}{m}$. although morphology of the acorn flour was not affected, the non-starchy substances of surface was slightly changed by soaking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.401-406
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• 1983

Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.

• Korean Journal of Plant Resources
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• v.22 no.2
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• pp.111-115
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• 2009

The seeds of Phellodendron amurense have difficulty to obtain because these plants show dioecism with independent distributions. This experiment was conducted to find the effects of soaking and prechilling treatment on the germination of P. amurense seeds. Seeds were soaked for 3, 5 and 10 days (soaking treatment), and placed on petri-dish at $4^{\circ}C$ for 10, 20, 30 and 50 days after soaked at room temperature for 24 hours (prechilling treatment). After the treatments, germination percentage, mean germination time, germination speed and germination performance index were analyzed. As a result of sowing, prechilled seeds for 30 days had the highest percent of germination, whereas all of the soaked seeds showed lower percent of germination than non-treatment (control). In case of mean germination time, only prechilling for 30 days was more effective than control. In germination speed, all of the soaked seeds had lower values than control whereas all prechilled seeds except prechilled seeds for 20 days showed higher values than control. Especially prechilled seeds for 30 days showed the highest rate among the prechilling treatments. Germination performance index was similar to germination speed.

• Journal of Korean Society of Forest Science
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• v.60 no.1
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• pp.30-36
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• 1983

Plywood, the representative interior decorative or structural material, is so inflammable that it may cause big fires. Therefore, it is required inevitably to manufacture the "Fire retardant treated plywood", and it will be a study on the redrying of treated plywood that we ought to solve. This study was carried out to investigate the absorption of 20% $(NH_4)_2HPO_4$ solution into the soaked plywoods by hot/cold soaking for 3/3, 6/3, 9/3 and 12/3 hours and to study drying process with drying curves and drying rates by press-drying at the platen temperature of 130, 145, 160 and $175^{\circ}C$. Solution absorption of plywoods in hot/cold soaking method increased steadily with the prolonged soaking time, and water absorption is higher than DAP absorption, and then chemical retention (DAP) exceeded the minimum retention [$1.125kg/(30cm)^3$] even in the shortest soaking treatment. Drying curves of water-soaked plywoods inclined more steeply than those of DAP soaked plywoods. And the drying proceeded rapidly with the increase in platen temperature and terminated in 2.5-4 minutes at the temperature of 160 and $170^{\circ}C$. Drying rate also increased generally with the increase of platen temperature. So it was at $175^{\circ}C$ in DAP-soaking and at $160^{\circ}C$ in water-soaking when the drying rate became above 10%/min.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Korean Journal of Crystallography
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• v.3 no.1
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• pp.1-8
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• 1992

The morphology of lead titanate powders prepared by sol-gel and coprecipitation techniques was investigated as a function of firing temperature and soaking time. PbTiO3 precursor powders were derived from a mixed solution of lead nitrate and titanium tetrachloride at 40℃ to 43℃ and pH of 9.0 to 9.7, and fired at temperatures 350-1000℃ for 1-10h in air. An increase of particle size and agglomeration with increasing calcination temperature and duration could be observed. By annealing sol-gel derived powder at 700℃, the tially-formed acicular(and/or prismatic) primary particles transformed to polyhedral shape with soaking time, and further soaking caused coarsening the polyhedral particles with rounded edges. However, the morphology of the coprecipitated powders was not varied during crystallization.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.5
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• pp.1227-1234
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• 1994

A cold spot temperature control system for the batch annealing furnace has been established in order to reduce energy consumption which is essential to improve productivity and stabilize the properties of products. A relationship between annealing cycle time and gas flow rate is developed and also for the variation of coil cold spot temperature with time during heating, and actual temperature measurements at mid-width of each coil during soaking. The results of the temperature variation effect on the cold rolled steel sheet batch annealing are as follows. (1) Cooling rate increasing gradually with increasing atmospheric gas flow, but heating rate is hardly increasing without atmospheric gas component change. (2) In case of short time heating, the slowest heating part is the center of B coil and in case of ling time heating, the low temperature point moves from the center of coil to inside coil. (3) The outside of top coil is the highest temperature point under heating, which becomes the lowest temperature point under cooling. (4) Soaking time determination depends on the input coil width, and soaking time for quality homogenization of 1214 mm width coil must be 2 hours longer than that of 914 mm width coil.

• Journal of the Korea Furniture Society
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• v.15 no.2
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• pp.19-27
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• 2004

As glulam is a woody material, it is necessary to be more careful in a gluing process. It takes 6-7 hours at $40-60^{\circ}C$ to harden PRF resin used in making structural glulam, and about 24 hours at room temperature. In the present process which can not use a press continuously, reducing the hardening time is necessary to increase production. The experiment was done to compare the adhesive properties of PRF resin and MUF resin through bending test, block shear strength test and water soaking test. In comparing the bending strength of prediction MOE is 1.2 times higher that actual MOE. PRF and MUF do not show significant difference in MOE and MOR, and in block shear strength test, such as shear strength and wood failure rate. However, in water soaking and boiling water soaking tests PRF and MUF show the significant difference in delamination rate.

• Macromolecular Research
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• v.16 no.5
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• pp.411-417
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• 2008

The surfaces of henequen fibers, which can be obtained from the leaves of agave plants, were treated with two different media, tap water and sodium hydroxide, that underwent both soaking and ultrasonic methods for the fiber surface treatment. Various biocomposites were fabricated with untreated and treated, chopped henequen fibers and polypropylene using a compression molding method. The result is discussed in terms of interfacial shear strength, flexural properties, dynamic mechanical properties, and fracture surface observations of the biocomposites. The soaking (static method) and ultrasonic (dynamic method) treatments with tap water and sodium hydroxide at different concentrations and treatment times significantly influenced the interfacial, flexural and dynamic mechanical properties of henequen/polypropylene biocomposites. The alkali treatment was more effective than the water treatment in improving the interfacial and mechanical properties of randomly oriented, chopped henequen/PP bio-composites. In addition, the application of the ultrasonic method to each treatment was relatively more effective in increasing the properties than the soaking method, depending on the treatment medium and condition. The greatest improvement in the properties studied was achieved by ultrasonic alkalization of natural fibers, which was in agreement with the other results of interfacial shear strength, flexural strength and modulus, storage modulus, and fracture surfaces.