• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Journal of Computing Science and Engineering
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• v.5 no.3
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• pp.269-281
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• 2011

STEPSTONE is a joint industry-university project to create open source technology that would enable the scalable, "friction-free" integration of device-based healthcare solutions into enterprise systems using a Service Oriented Architecture (SOA). Specifically, STEPSTONE defines a first proposal to a Service Oriented Device Architecture (SODA) framework, and provides for initial reference implementations. STEPSTONE also intends to encourage a broad community effort to further develop the framework and its implementations. In this paper, we present SODA, along with two implementation proposals of SODA's device integration. We demonstrate the ease by which SODA was used to develop an end-to-end personal healthcare monitoring system. We also demonstrate the ease by which the STEPSTONE system was extended by other participants - Washington State University - to include additional devices and end user interfaces. We show clearly how SODA and therefore SODA devices make integration almost automatic, replicable, and scalable. This allows telehealth system developers to focus their energy and attention on the system functionality and other important issues, such as usability, privacy, persuasion and outcome assessment studies.

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.4173-4179
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• 2012

From Neungsalli Temple located in Buyeo, ancient glass vessel fragments were discovered along with hundreds of glass beads. In this research, we used SEM-EDS to analyze glass vessel fragments and beads excavated from Neungsalli Temple. Then, we analyzed their chemical composition and examined their characteristics. In particular, we investigated a relationship between glass vessels from Neungsalli temple and Hwangnamdaechong (South tomb). The result of our experiment showed that the glass artifacts from Neungsalli temple were all soda glass. To be specific, the vessel fragments were soda-lime glass and spherical beads were high-alumina soda glass. Then, we compared glass vessel fragments from Neungsalli temple to glass vessels excavated from Hwangnamdaechong. Glass vessels from both sites turned out to be soda lime glass. We classified them further based on raw material used for soda - natron and marine plant ash.

• Journal of the Korean earth science society
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• v.38 no.1
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• pp.64-79
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• 2017

We have reported the petrographic properties on the soda straw primarily based on the field measurements and discussed the causes of their traits. 156 soda straws in district B of the Baeg-nyong Cave nominated with the natural monument No. 260 have been investigated to estimate physical, sedimentological and textural characteristics. The soda straws have an average length of 3.05 cm with a standard deviation of 1.7 cm and a mean diameter of 6.0 mm. This result shows that the average diameter of the soda straws measured in this study is thicker than previous reports by 20%. Although the drip rates of cave water from 85.3% of all the soda straws are exceedingly lower than 1 drop per 10 minutes, almost all soda straws have a dripping water. We firstly report growth lamina in the Korean soda straw from 85.3% of all samples, and this textural dominance indicates that the growth lamina are one of the common features of the soda straws at least in the study area. Secondary precipitations inside the soda straw were identified from 68.6%. Notably, the strong inverse correlation between growth lamina and secondary precipitates was represented from 70.5% of all samples. This finding might be explained by the seasonality of cave drip water supplied into the soda straws or the increased opacity caused by secondary precipitates. Based on petrograhic characteristics, the soda straws in the study area can be classified into normal and erratic types. Hopefully our results on the soda straws in Baeg-nyong Cave would provide a basis for the descriptions of soda straws from other caves and paleoclimatic applications.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.34-42
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• 1997

This study was carried out to investigate the proper cooking conditions of soda-anthraquinone and alkaline sulfite-anthraquinone pulping of rice-straw, and get basic data f9r the use of rice-straw chemical pulp through the test of characteristics and physical properties of pulps made in the various cooking conditions From the experimental results , we can conclude as follows. In the soda-anthraquinone pulping of rice-straw, the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of caustic soda of 20% with the addition of anthraquinone(0.05%). And total yield, Kappa No. and brightness of pulp made in the condition above mentioned were 41.9%, 7.7 and 51.1 respectively. In the alkaline sulfite-anthraquinone pulping of rice-straw, the proper mixing ratio of cooking chemical(caustic soda : sodium sulfite) was 50:50. And the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of cooking chemical of 20% with the addition of anthraquinone(0.05%). At that time, the total yield, Kappa No, and brightness of pulp were 50.1%, 9.1 and 40.2 respectively. As a result, the alkaline sulfite-anthraquinone pulping was superior to the soda-anthraquinone pulping in the aspect of yield, but inferior in the viewpoints of Kappa No. and brightness. For the comparison of qualities of pulps made in the various cooking methods and conditions, the physical properties of four sorts of pulps were tested. As a result, soda-anthraquinone pulps were superior to alkaline sulfite-anthraquinone pulps in the various strengths excluding tear strength and brightness. On the other hand, pulps made in the condition of addition of cooking chemical of 20% were superior to pulps in the dosage of 15% in the aspects of all the strengths and brightness.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• Journal of Sericultural and Entomological Science
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• v.28 no.2
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• pp.52-60
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• 1986

This study was carried out to compare the handle of silk fabrics degummed with Alkalase, Protease produced by bacteria, with of silkfabrics degummed with the soap-soda. 1. In twill habutae, the stiffiness of silk fabric degummed with Alkalase was lower than that of silkfabirc degummed with soap-soda. The soft feeling value which is meaning the total Mandle value of medium fabirc for lady, as well as the Smothness, were more improved in enzymatic degumming than in the soap-soda degumming. 2. In case of Crep De Chine representing thin fabric for lady, the stiffness and Anti-Drape stiffness of the fabric degummed with Alkalase were lower than those of fabric degummed with the soap-soda, but the fullness and the Flexibilit with smooth feeling which is meaning the Total Handle value were higher.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.3
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• pp.22-27
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• 2010

Pulping properties of the imported mixed eucalyptus chips and the domestic yellow poplar chips were investigated for comparing two chips as the raw materials for the hardwood chemical pulp. Soda-AQ (anthraquinone) pulping was applied for this study. The pulp from yellow poplar showed higher pulp yield than pulp from mixed eucalyptus, which comes from the lower hot-water soluble extractives and the higher polysaccharides in yellow poplar chips than those of the mixed eucalyptus chips. The yellow poplar pulp had higher average fiber length and fiber width than those of the mixed eucalyptus pulp, which led to the better respond to beating and the higher tear strength than those of the pulp from the mixed eucalyptus chips.

• Tribology and Lubricants
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• v.13 no.4
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• pp.18-25
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• 1997

The various deformation and fracture behaviors under light loads in soda-lime glass under sliding Vickers indentation have been studied. In soda-lime glass, deformation and fracture behaviors can be classified into four different patterns by applied load. At very light load (<0.1N), plastic deformation only occurred. At low loads (0.1~0.8N), median crack, appear. At intermediate loads (0.8~3.0N), median and lateral cracking occurred leading to a large chipping. At high loads (3.0~6.0N), a crushed zone was observed with median crack. The friction experiment finds that the increasing in the friction coefficients coincides with the onset of crushing in soda-lime glass.

• Proceedings of the Korean Society of Laser Processing Conference
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• 2002.11a
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• pp.37-40
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• 2002