• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.295-302
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• 1989

This study was carried out as a preliminary test to investigate the improvement of soysauce and soybean paste for natural food. The soybean was treated on raw, soaked, roasted, and steamed condition and it was maked that rice koji was inoculated by Asp. oryzae, Asp. niger, Asp. awamori and on natural condition fermented. They were maked raw soybean-soypaste $(S_0)$, soaked soybean-soypaste $(S_1)$, roasted soybean-soypaste $(S_2)$, and steamed soybean-soypaste $(S_3)$ from soybean (60%), rice koji (30%) and salt (10%) respectively in order to investigate the changes of enzymes activity(amylase, protease, lipase and lipoxygenase activity) during fermentation of them. The results obtained were summarized as follows; Amylase activity was in the order of natural fermented microorganisms>Asp. oryzae>Asp. awamori>Asp. niger in the microorganisms, and $S_0>S_1>S_2>S_3$ in the soybean treatments. Protease activity was in the order of natural fermented microorganisms>Asp. niger>Asp. oryzae>Asp. awamori in the microorganisms, and $S_3>S_2>S_1>S_0$ in the soybean treatments. Lipase activity was a similar tendency in the microorganisms, but it was in the order of $S_0>S_1>S_3>S_2$ in the soybean treatments. Lipoxygenase activity was in the order of natural fermented microorganisms>Asp. oryzae>Asp. awamori>Asp. niger in the microorganisms, and $S_0>S_1>S_3>S_2$ in the treatments.

• Food Science and Preservation
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• v.16 no.5
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• pp.661-668
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• 2009

A total of 107 pearled barley products produced in Korea, 58 non-waxy and 49 waxy, were analyzed for protein and $\beta$-glucan content, whiteness, cooking characteristics (water absorption and expansibility), and pasting properties, with respect to the region of production. We compared non-waxy and waxy pearled barley products and sought correlations between levels of chemical components and cooking characteristics. Waxy pearled barley products had higher concentrations of protein (7.17-12.57%, w/w) and $\beta$-glucan (2.81-7.38%, w/w), a higher whiteness grade (27.1-49.6), and a greater water absorption (218-593%) and expansibility (366-593%) than did non-waxy barley products. The pasting temperature of non-waxy pearled barley ($73.9^{\circ}C$) was higher than that of waxy pearled barley ($66.9^{\circ}C$). Peak viscosity, hot paste viscosity, and final viscosity of non-waxy pearled barley products were higher than those of waxy products. The results showed that waxy pearled barley products had better cooking characteristics than did non-waxy products. A significant positive correlation was observed between protein and $\beta$-glucan content in both non-waxy and waxy pearled barley products ($r=0.632^{***}$ and $r=0.453^{**}$, respectively). Whiteness showed a negative correlation with protein content of both non-waxy and waxy pearled barley products ($r=-0.433^{***}$, $r=-0.343^{**}$). However, neither water absorption nor expansibility showed any significant correlation with protein or $\beta$-glucan content. The waxy ratio of 49 waxy pearled barley products ranged from 84-100%.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.181-187
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• 2004

Preparations of mesoporous materials using various templates and their applicability have been intensively investigated for many years. We studied on synthesizing mesoporous Ti02 with pores in which sensitive compounds having weak physico-chemical properties such as thermal or UV irradiation and low solubility in solvent are trapped. Prior to trapping OMC in the pores of mesoporous titania, OMC was nano-emulsified in O/W system using Lecithin. Thereafter the OMC was trapped in the pores of mesoporous titania using sol-gel method. Main focus of this work is to prepare OMC-trapped mesoporous titania and to trace the stability and solubility of nano-emulsified OMC in the pores of mesoporous titania, and compared with that of mesoporous silica. OMC-trapped mesoporous Inorganic-Organic hybrid titania showed higher factors in sun protecting and a skin penetration phenomenon was reduced.

• Journal of the Korea Concrete Institute
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• v.14 no.5
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• pp.742-749
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• 2002

This study was performed to clarify the formation procedure of continuous voids in cellular concrete, and to examine the effect of a foaming agent on the manufacture of cellular concrete with continuous voids. By the experiments, it was determined that cellular concrete to be formed with continuous voids is influenced by temperature, viscosity and flowability of cement paste, and stability of air voids, and is formed in accordance with cohesion of air voids. It was also found that separate voids are formed at an added amount of air voids corresponding to 2 ％ or less of the amount of cement, whereas an antifoaming phenomenon occurs when the added amount of air voids exceeds 9 ％ of the amount of cement. In products with respective cement fineness of 3,000, 6,000, and 8,000㎠/g, a higher compressive strength was exhibited at a higher cement fineness. The continuous void ratio depending on a variation in fineness was 38 ％, 52 ％, and 22 ％ in those products, respectively. That is, a highest continuous void ratio was exhibited at a cement fineness of 6,000㎠/g. When the water-cement ratio was reduced from 45％ to 25％, the compressive strength of the cellular concrete was increased from 15 kgf/㎠ to 20 kgf/㎠ Thus, the reduction in water-cement ratio was effective in achieving an increase in strength without any variation in the specific gravity of the cellular concrete.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.123-129
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• 2018

The aim of the research is providing a fundamental idea of reducing viscosity of cement based materials by replacing powder based material. With developing concrete technology, high performance concrete with high solid volume fraction has been used widely. Under the conditions of the high solid volume fraction due to the low w/c and replacement of SCMs, decreased fluidity is one of the critical problem, and thus plasticizer has been used to improve fluidity of the mixture. However, in rheological aspect, the fluidity of cement based materials can be defined with yield stress and viscosity, and using plasticizer only decreases yield stress without least controlling on viscosity. Therefore, based on the idea of Krieger-Dougherty model, a feasibility of wasted limestone powder from cement manufacturing process was used to decrease the viscosity of the mixture by replacing cement powder. According to a series of experiment, by replacing wasted limestone powder solely, there was a possibility of reducing viscosity was observed. Thus, in this research scope, it is considered to contribute on providing a fundamental idea of reducing viscosity with powder replacement and it is expected to contribute on further research using various conditions of replacing powders for reducing viscosity of cementitious materials.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.146-154
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• 1985

Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.540-548
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• 2002

The purpose of this study is to analyze the application of oyster shells (OS) as aggregates for concrete. For this purpose, five reference mixes with W/C ratios of 0.4 ∼0.6 at intervals of 0.05 were used. The replacement proportion of OS was varied with ratios of 0, 10, 30, 50 and 100％ by volume of fine or coarse aggregate in the reference mixes. OS was washed and crushed for using as aggregates. New chemical reaction between crushed OS aggregate and cement paste was tested through XRD and SEM analysis. Two strength properties (compressive and flexural) were considered. Strength tests were carried out at the ages of 1, 3, 7, 14 and 28 days. The variations of workability, air content and density, drying shrinkage of the specimens with different proportions of OS were also studied. Finally, the hollow concrete block using OS as a substitute material for fine aggregate was made for testing the application of OS. Experimental results showed that my new chemical reaction did not occur due to mixing OS in concrete. The workability and strengths decreased with increase in proportion of OS. The same trend was observed in density and unit weight, but air content increased due to the inherent pores in OS, which showed a possibility to produce light weight concrete with low strength by using OS as coarse aggregates for concrete. Tests on hollow concrete block showed that the compressive strength and absorption ratio were satisfied with quality requirements when the fine aggregate was substituted with OS up to 50％ in volume.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.413-416
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• 2008

The concrete used most in construction materials. There is an overcrowded iron dimensions use of the concrete at time of the other concrete theory on the reinforcing rod back which did congestion and compares it with this, and there are more few dimensions of the aggregate than concrete, and quantity of aggregate passage is superior in mortar than concrete. If a volume rate of the aggregate writes mortar than concrete against this, therefore, unit amount increases, and quantity of paste increases and quantity of dry shrinkage than increase concrete. However, I let I regulate lay priest distribution of the aggregate, and the results rates increase and reduce unit amount and decrease quantity of dry shrinkage, and separation resistance and the gap passage characteristics are judged because it can be it in a substitute document of very superior concrete. I came to carry out the study that I watched to let I was useful a little more and do the improvement repair of a become building wall body, a basement pillar and repair reinforcement of the assistant in the reinforcing rod back, the old age when I made congestion here. I regulated lay priest distribution of the aggregate in the study and regulated substitution rate of the aggregate (40%, 50%, 60%) and divided W/C 30%, 40% standards and produced mortar and I compared quantity of air by this, slump, compression robbery and showed it this time.

• Journal of the Korea Institute of Building Construction
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• v.15 no.3
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• pp.281-289
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• 2015

Carbonation of concrete causes reduction of pH and subsequently causes steel corrosion for reinforced concrete structure. However, for plain concrete structure or PC product, it can lead to a decrease in porosity, high density, improvement of concrete, shrinkage-compensation. Recently, based on this theory, research of $CO_2$ curing effect has been performed, but it was mainly focused on its effects on compressive strength using only ordinary portland cement. Researches on $CO_2$ curing effect for concrete containing $CO_2$ reactive materials such as ${\gamma}-C_2S$, MgO haven't been investigated. Therefore, this study has performed experiments under water-binder ratio 40%, and the replacement ratios of ${\gamma}-C_2S$ and MgO were 90%. Micro-chemical analysis, measurement of compressive strength according to admixtures and $CO_2$ curing were investigated. Results from this study revealed that higher strength was measured in case of $CO_2$ curing compared with none $CO_2$ curing for plain specimen indicating difference between 1.08 and 1.26 times, in case of ${\gamma}-C_2S$ 90, MgO 90 specimen, incorporating high volume replaced as much as 90%, it was proven that when applying $CO_2$ curing, higher strength which has difference between 14.56 and 45.7 times, and between 6.5 and 10.37 times was measured for each specimen compared to none $CO_2$ curing. Through micro-chemical analysis, massive amount of $CaCO_3$, $MgCO_3$ and decrease of porosity were appeared.