• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.10a
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• pp.113-114
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• 2016

In this study, various fats and oils were soaked in low-strength mortar to experiment what kind of fats and oils had the worst effect on low-strength mortar; it went as follows. For rate of change in length of fat and oil soaking, there was an increase in the order of pig fat, bio-diesel, grape seed oil, and water; in the case of olive oil it was destroyed within 56 days. For rate of change in mass, there was an increase in the order of bio-diesel, water, pig fat, grape seed oil, and olive oil. For relative motion elastic coefficient, there was a decrease in the order of olive oil, grape seed oil, and water. On the whole, pig fat, bio-diesel, and olive oil were shown to have the worst effect on low-strength mortar.

• Applied Science and Convergence Technology
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• v.27 no.2
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• pp.42-45
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• 2018

Photovoltaic and optoelectronic devices based on hybrid metal halide perovskites ($MAPbX_3$; $MA=CH_3NH_3{^+}$, $X=Cl^-$, $Br^-$, or $I^-$) are rapidly improving in power conversion efficiency. Also, during recent years, perovskite single crystals have emerged as promising materials for high-efficiency photovoltaic and optoelectronic devices because of their low defect density. Here we show that the light soaking effect of mixed halide perovskite ($MAPbBr_{3-x}I_x$) single crystals can be explained using photoluminescence, time-resolved photoluminescence, and Raman scattering measurements. Unlike Br-based single crystal, Br/I mixed single crystal show a strong light soaking effect under laser irradiation condition that was related to the existence of multiple phases.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.62-67
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• 1986

The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did rot have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness ana Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.

• Journal of the Korean Home Economics Association
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• v.33 no.3
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• pp.243-253
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• 1995

This study has been carried out for the antimicrobial effects of organic silicon quaternary ammonium salt with which cotton, polyester, and wool were treated respectively, using Esherichia coli and Proteus bulgaris which are experimental bacteria for clothing materials. As a results, the best antimicrobial effects of organic silicon quaternary ammonium salt came out from cotton ; the next form wool ; and lower from polyester. With the changes of the temperature, the antimicrobial effect with soaking time, there was no changes with cotton after 10 minutes passed. It seemed to have reacted entirely in the early stage. The longer the soaking duration was, the higher the effect from polyester was. The effect from wool was increased until 20 minutes, but decreased after 30 minutes. The optimal processing condition of cotton was in the condition of liquor ratio 40:1, concentration 0.5%, soaking time 5 minutes, and temperature 3$0^{\circ}C$ ; wool was 1.5%, 20 minutes, and 6$0^{\circ}C$ ; polyester was 2.0%, 30 minutes, and 3$0^{\circ}C$ respectively. The changes of the effect by washing was as followings : The processing effect on cotton and wool appeared to be everlasting, since they had no changes by washing 10 times ; while, it was remarkablely decreased with polyester by washing only once, and was almost disappeared after washing 10 times, which means that polyester has no durability to washing.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.93-97
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• 1995

Effects of added ginger juice in Yackwa on the sensory quality and the lipid oxidation were studied. Also effects of soaking on the lipid oxidation were examined. There were no significant differences between Yackwa without adding ginger juice and ones with adding ginger juice on texture, shape, color. However, Yackwa, with ginger juice more than 1 tea spoon(1.5) of ginger juice per 1 cup of flour, was better than one without ginger juice on taste, flavor and overall acceptibility. Added ginger juice showed the antioxidant effect during frying in oil and storage at room temperature. The higher the amount of ginger juice was added, the slower of lipid oxidation was resulted in Yackwa. Yackwa soaked in syrup or in honey showed lower lipid oxidation than one without soaking during storage at room temperature. The antioxidant effect of soaking in honey was higher than one of soaking In syrup.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.04a
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• pp.80.1-80.1
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• 2000

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.10a
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• pp.499-500
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• 2009

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.309-315
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• 2001

The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.

• Korean Journal of Plant Resources
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• v.29 no.6
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• pp.712-721
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• 2016

This experiment was conducted to investigate the endophytic bacterium Herbaspirillum spp effect on seed germination and sprout growth of tartary buckwheat. Inoculant concentration (%v/v) and seed soaking time were applied 10, 20 and 40% and 0, 4, 8, 12 hour, respectively. The experiment was carried out in a growth chamber maintained temperature at 20, 25 and $30^{\circ}C$ without light for 7 days. Results showed that, 10 to 20% (v/v) inoculant concentration by 4 to 8 h seed soaking time at $20^{\circ}C$ temperature increased seed vigor rate and total seed germination rate 80-95% and 90-100%, respectively. On the other and, seed inoculation with Herbaspirillum spp. increased hypocotyl length (13-15 cm), root length (8-11 cm), total fresh weight (135-296 g) and total dry weight (7-10 g), compared to control. It is indicated that sprouts growth and yield depends on inoculation concentrations, seed soaking time and temperature. Therefore, it would be suggested that seed inoculation with Herbaspirillum spp. at concentration of 10 to 20% (v/v), soaking time 4 to 8 h and temperature $20^{\circ}C$ promote seed germinations and sprout growth rate of tartary buckwheat.

• Journal of Technologic Dentistry
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• v.6 no.1
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• pp.19-26
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• 1984

This Experimental study was performed to study the effect of the heat soaking and the diameter of pattern on the casting ability of three nonprecious alloys manufactured for porcelain-metal restorations, with respect to their ability to reproduce test pieces by casting over a selected range of uniform diameters. Samples of total 60 were constructed and divided into 6 groups according to the two variables, the diameter and the heat soaking. The completed cast samples were examined visually and measured with a caliper calibrated to 0.05mm. The results obtained were as follows: 1. Length cast was significantly related to the diameter to be cast, especially in the case of the marrowest diameter of 230m. 2. Length cast not significantly related to the heat soaking. 3. The completeness of casting was significantly related to the diameter to be cast, particularly in the case of the narrowest diameter of 230m. 4. The completeness of casting was not significantly related to the heat soaking. 5. All of the three nonprecious alloys used for this experiment were significantly different from an ideal alloy in the completeness of casting.