• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.496-505
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• 2016

The purpose of this study was to investigate the economic effects of a flame retardant aluminum screen developed by a company Economic effects were analyzed in terms of micro and macro-economic aspects. In the macro-economic aspect, economic effects were analyzed under the assumptions that the total import volume of flame retardant aluminum screen was approximately $50m^2$ in 2015 and that possible import substitution rates were 100%, 80%, and 60%. Results showed economic values of 2.25 billion won (100% import substitution rates), 1.8 billion won (80% import substitution rates), and 1.35 billion won (60% import substitution rates). If existing farms which had been using imported flame retardant aluminum screen replaced it newly developed with the flame-retardant aluminum screen developed in this study at rates of 100%, 80%, and 60%, the farms could save 750 million won, 60 million won, and 45 million won, respectively. Furthermore, the social cost savings from fire prevention could be 1.184 billion won. In the micro-economic aspect, if a farm with a typical-size ($1,000m^2$) greenhouse growing red pepper wanted to install flame retardant aluminum screen instead of generic aluminum screen, the farm may only pay an additional cost of 720,000 won. In comparison, if the farm chose fire insurance instead of flame-retardant aluminum screen, then the farm would pay 21,000,000 won for fire insurance. The above results show that the economic effect of flame retardant aluminum screen developed by the company would be be very efficient compared to the imported one.

• Food Science and Preservation
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• v.18 no.6
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• pp.830-835
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• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Journal of Environmental Science International
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• v.12 no.3
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• pp.359-366
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• 2003

Ecological society and energy conservative systems has become a subject of world wide attention. To examine the technologies of such systems as resource recycling society, this study is proposed for using rainwater as energy source and water resources in urban area. Useful informations for planning of utilizing rainfall as energy source, water resources, emergency water and controlling flood are discussed with model systems in urban area. It is calculated that the rate of utilizing rainwater, amounts of utilizing rainwater, substitution rate of supply water, amounts of overflow rainwater according to rain storage tank volume. By applying the past weather data, The optimum volume of rain water storage was calculated as 200m$^3$ which mean no benefits according to the increase of storage tank volumes. For optimum planing and control method at the model system, several running method of rainwater storage tank was calculated. The optimum operating method was the using weather data as 3hours weather forecast.

• Journal of the Korean Society of Clothing and Textiles
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• v.16 no.2
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• pp.169-180
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• 1992

The purpose of this study is to investigate the effects of type of clothing microclimate and exercise condition on ventilation. The experimental system employed a trace gas technique of the previous research. Clothing microclimate volume measurement was based on the substitution water technique for inter-clothing air volume. The experimental variables were tested at four levels of clothing microclimate spacing, microclimate shape of the previous research and two levels of exercise conditions. 2, 4, 6 cm ease were added to B/2+4 of basic blouse pattern for the microclimate spacing variable. Each combination of three variables were tested in triplicate. Analysis of variance of experimental variables on vetilation, such as oxygen exchange rate, half time of first order model was conducted. Oxygen exchange rate and half time of first order model are affected by the shape of microclimate air and exercise condition.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.614-622
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• 2015

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.44-45
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• 2015

Although the carbonation problem of high-volume slag concrete has been solved by the mixed use of emulsified refine cooling oil as the pilot study, there was an instance of securing air quantity and frost resistance followed by the use of Expancel due to the problem of having vulnerability in frost resistance in result as the air quantity has not been secured. But due to the problem of Expancel not being economical, air quantity and frost resistance of high-volume slag concrete mixed with ERCO are attempted to be secured using micro bubble that can remain in the water for a long time as a relatively economical and very microscopic bubble.

• Computers and Concrete
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• v.7 no.1
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• pp.17-38
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• 2010

This research aimed to investigate the influence of high-volume mineral admixtures (MAs), i.e., fly ash and slag, on the hydration characteristics and microstructures of cement pastes. Degree of cement hydration was quantified by the loss-on-ignition technique and degree of pozzolanic reaction was determined by a selective dissolution method. The influence of MAs on the pore structure of paste was measured by mercury intrusion porosimetry. The results showed that the hydration properties of the blended pastes were a function of water to binder ratio, cement replacement level by MAs, and curing age. Pastes containing fly ash exhibited strongly reduced early strength, especially for mix with 45% fly ash. Moreover, at a similar cement replacement level, slag incorporated cement paste showed higher degrees of cement hydration and pozzolanic reaction than that of fly ash incorporated cement paste. Thus, the present study demonstrates that high substitution rates of slag for cement result in better effects on the short- and long-term hydration properties of cement pastes.

• Advances in concrete construction
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• v.5 no.5
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• pp.437-450
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• 2017

The present work investigates about the development of a novel construction material by utilizing Granulated Blast Furnace Slag (GBS), an industrial waste product, as substitution of natural fine aggregates. For this, experimental work has been carried out to determine the influence of GBS on the properties of concrete such as compressive strength (CS), modulus of elasticity, ultrasonic pulse velocity (UPV), chloride penetration, water absorption (WA) volume of voids (VV) and density. Concrete mixes of water/cement (w/c) ratios 0.45 and 0.5, and incorporating 20%, 40% and 60% of GBS as partial replacement of natural fine aggregate (sand) are designed for this study. The results of the experimental investigation depict that CS of concrete mixes increases with the increasing percentages of GBS. Moreover, the decrease in chloride penetration, WA and VV, and improvement in the modulus of elasticity, UPV, density of concrete is reported with the increasing percentage of GBS in concrete.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.18-25
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• 2015

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.37-44
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• 2003

Fat and sugar reduced yellow layer cake system was developed with varied replacement level of 30%, 60%, and 90% for AD(amylodextrin) and 10%, 30%, and 50% for PD(polydextrose). Physicochemical and sensory characteristics were investigated and optimum replacement level was also decided using response surface methodology. Sample groups of PD10AD30 had significantly the lowest specific gravity and viscosity, indicating the stable batter system with high air incorporation. Sample groups with PD10AD90 showed the highest volume index and were not significantly different from those of the PD10AD30. Sensory results indicated that PD30AD30 were significantly the most springy and moist, and the least hard of all sample groups. Sample groups with PD10AD90 had the least adhesiveness value. To establish the optimum substitution level using RSM, the restriction level was set up as moistness over five point, hardness under five points, and adhesiveness under four points. The optimum substitution level was 20% for PD and 88% for AD.