• Journal of the Korean Geotechnical Society
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• v.37 no.1
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• pp.17-27
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• 2021

It takes a long period to conduct the test on soil water retention curve (SWRC) in unsaturated soils. To improve such a problem, the high air entry disk has been replaced by micro-membrane. After the soil water retention test, the results by the micro-membrane were compared with those by the ceramic disk. Multiple samples in 5 regions were used to validate that SWRCs by micro-membrane are equivalent to those by ceramic disk. Therefore, a quick procedure based on micro-membrane has been developed, which makes it available to acquire much soil water retention data. The data of SWRCs were obtained for total 29 samples using ceramic disk or micro-membrane. For Korean weathered soils, the unsaturated hydraulic characteristics are sorted by three groups. Based on van Genuchten model, the group is divided by the parameter n, and the value of n could be correlated to the void ratio as each function.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.6
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• pp.828-837
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• 2000

The purpose of this study was to evaluate the physical properties and the hand of bast/man made fiber mixed fabrics compared to linen. The mixed fabrics were made by rayon, polyester and modal fiber as warp yarn, and ramie, flax, rayon/flax and cotton/flax as weft yarn. The crease resistance, drape, tensile strength/extension, water absorbancy and warmth retention were measured for test fabrics. The mechanical properties were measured by Kawabata system, and the hand value was calculated by previously developed equation. The results obtained from this study were as follows: The crease resistance and drape properties of bast/man made fiber mixed fabrics were improved compared to those of linen. The tensile strength of polyester/bast fiber mixed fabrics increased compared to those of linen, but rayon/bast and modal/bast fiber mired fabrics decreased. The extension of all mixed fabrics was increased compared to that of linen. The rayon/ramie and modal/ramie mixed fabrics showed lower warmth retention than linen. The mixed fabrics used rayon and modal as warp yarn showed higher water absorbancy than linen. The Koshi and Hari hand value of all mixed fabrics showed lower than those of linen. Fukurami hand value showed little difference between mixed fabrics and linen. Shari, Kishimi, and Shinayakasa hand value of rayon/bast and modal/bast fiber mixed fabrics showed higher than those of linen.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Journal of the Korean Society of Groundwater Environment
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• v.4 no.3
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• pp.144-152
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• 1997

In this study the experiment on water retention cure was conducted by using a volumetric pressure plate extractor for two different soils (SUS and KUS). When the volumetric pressure plate extractor is used, the volume of water removed from the soil sample at each increasing pressure step can be accurately measured and retained. When pressure values are subsequently reduced, the volume of water that returns to the soil can then also be accurately measured. The hysteresis effect of water retention curve was considered in the experiment. Parameters of water retention function were estimated by fitting experimental data with three proposed equations. Results of estimation showed that parameters of Gardner, Brooks-Corey and van Genuchten equations were found to be associated with air-entry value and width of size distribution. Consequently van Genuchten equation was proved to be best fined through the measured data points.

• Journal of the Korean Society of Clothing and Textiles
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• v.18 no.1
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• pp.113-120
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• 1994

The Purpose of this study was to improve the moisture related properties of viscose rayon fibers. Viscose rayon filament yarns were partially etherified to make CMC fibers. CMC fibers were converted to the sodium, calcium, and ferric salt forms by an ion exchange method. The property changes of ion exchanged CMC fibers were examined. Cation contents of fibers were varied depending on the degree of substitution of CMC fibers. The strength of Na, Ca, Fe-CMC was higher than H-CMC owing to the plasticization by moisture sorption and the crosslinking by cations. The moisture regain was increased by carboxymethylation and that of Fe-CMC showed the highest value. The degree of swelling determined by the water retention value was observed to be Na-CMC > Ca-CMC > H-CMC > Fe-CMC. The solution retention value was decreased in the order . Ca-CMC > Na-CMC > H-CMC > Fe-CMC.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.401-408
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• 2022

As research on a controlled environment system based on crop growth environment sensing for sustainable production of horticultural crops and its industrial use has been important, research on how to properly utilize soil moisture sensors for outdoor cultivation is being actively conducted. This experiment was conducted to suggest the proper method of utilizing the TEROS 12, an FDR (frequency domain reflectometry) sensor, which is frequently used in industry and research fields, for each orchard soil in three regions in Korea. We collected soils from each orchard where fruit trees were grown, investigated the soil characteristics and soil water retention curve, and compared TEROS 12 sensor calibration equations to correlate the sensor output to the corresponding soil volumetric water content through linear and cubic regressions for each soil sample. The estimated value from the calibration equation provided by the manufacturer was also compared. The soil collected from all three orchards showed different soil characteristics and volumetric water content values by each soil water retention level across the soil samples. In addition, the cubic calibration equation for TEROS 12 sensor showed the highest coefficient of determination higher than 0.95, and the lowest RMSE for all soil samples. When estimating volumetric water contents from TEROS 12 sensor output using the calibration equation provided by the manufacturer, their calculated volumetric water contents were lower than the actual volumetric water contents, with the difference up to 0.09-0.17 m³·m^-3 depending on the soil samples, indicating an appropriate calibration for each soil should be preceded before FDR sensor utilization. Also, there was a difference in the range of soil volumetric water content corresponding to the soil water retention levels across the soil samples, suggesting that the soil water retention information should be required to properly interpret the volumetric water content value of the soil. Moreover, soil with a high content of sand had a relatively narrow range of volumetric water contents for irrigation, thus reducing the accuracy of an FDR sensor measurement. In conclusion, analyzing soil water retention characteristics of the target soil and the soil-specific calibration would be necessary to properly quantify the soil water status and determine their adequate irrigation point using an FDR sensor.

• Journal of Korean Society on Water Environment
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• v.27 no.1
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• pp.9-18
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• 2011

In this study the optimal volume for non-point source control retention is estimated considering spatio-temporal variation of land surface. The 3-parameter mixed exponential probability density function is used to represent the statistical properties of rainfall events, and NRCS-CN method is applied as rainfall-runoff transformation. The catchment drainage area is divided into individual $30m{\times}30m$ cells, and runoff curve number is estimated at each cell. Using the derived probability density function theory, the stormwater probability density function at each cell is derived from the rainfall probability density function and NRCS-CN rainfall-runoff transformation. Considering the antecedent soil moisture condition at each cell and the spatial variation of CN value at the whole catchment drainage area, the ensemble stormwater capture curve is established to estimate the optimal volume for an non-point source control retention. The comparison between spatio-temporally varied land surface and constant land surface is presented as a case study for a urban drainage area.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.