• The Korean Journal of Ecology
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• v.17 no.2
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• pp.143-148
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• 1994

The relationships between microbial activity and physico-KDICical characteristics of soils were investigated in three golf courses of Kwanak, Gold and Korea Country Clubs, with different open years. The soil samples were collected in tee, fairway and rough. There were ranges of 4.80-5.55 in pH, $25.55-98.50{\mu}S$ / cm in conductivity, 10.96-16.73% in moisture content, 0.18-0.36g / g in water holding capacity, 3.68-5.39% in organic matter, and 0.10-0.25% in total nitrogen. Dehydrogenase activity(DHA) as an index of soil microbial activity was determined. DHA values of soil were $69.83-314.43{\mu}$g / g in three courses and showed the order of Kwanak>Gold>Korea Country Club with open year. This indicates that DHA was affected by several fertilizer treatments rather than herbicide and pesticide treatments. DHA was significantly different with golf clubs as well as golf courses and positively correlated with water holding capacity and total nitrogen.

• Journal of The Korean Society of Grassland and Forage Science
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• v.11 no.3
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• pp.153-157
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• 1991

The present study eluciciated the effect of water holding matter on emergence and survival of forage grasses in seedling and early growth stage. Vermiculite was used as u7ater holding matter. Experiment was conducted with 2 treatments, soil only and soil with 3% vermiculite. The results obtained were as follows: Most of character related to emergence and early growth were improved clearly by adding vermiculite. Specially, root growth was increased when vermiculite was added in soil. Survival percent at drought stress condition was also improved by adding vermiculite. Rut the amount of water keeping by verm~culite was not much.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.1 s.173
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• pp.156-162
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• 2000

Sensitized STS 304 stainless steel crack growth rate(CGR) in high temperature water was investigated under trapezoidal wave loading test using fracture mechanics techniques. The CGR, due to stress corrosion cracking(SCC), were systematically measured as a function of the stress intensity factor and stress. holding time under trapezoidal wave loading. In high temperature water, CGR was enhanced by a synergistic effects in combination with an aggressive environment and mechanical damage. The CGR, $(da/dN)_{env}$ was basically described as a summation of the environmentally assisted crack growth rate $(da/dN)_{SCC}$, $(da/dN)_{CF}$ and fatigue crack growth rate in air $(da/dN)air,. The CGR, $(da/dN)_{env}$, increased linearly with increasing stress holding time. The CGR, $(da/dN)_{SCC}$ decreased linearly with increasing stress holding time. Fracture surface mode varied from trans-granular cracking to inter-granular cracking with increasing stress holding time.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.461-469
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• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.147-150
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• 1995

The industrial procedure for the preparation of dietary fiber material from Lentinus edodes by drying and grinding process was developed. The chemical composition of dietary fiber of mycelia was as follows; crude protein: 16.16%, crude fat: 2.96%, crude ash: 3.25% and carbohydrates: 77.63%. The mycelia contained total dietary fiber of 54.5%. The 40 mesh pass of dietary fiber exhibited water-holding capacity 7.39g water/g and oil-holding capacity 2.03g oil/g, while $40{\sim}80$ mesh of dietary fiber had water-holding capacity 7.80g water/g and oil-holding capacity 2.77g oil/g.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coalescence of oil droplets, increases emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study, oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition or Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties or each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep, yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher,viscosity at the same shear rate. higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness in hair can: products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity. Oil/liquid crystal/water system was proved to have higher ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.110-115
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• 2011

To examine the availability of onggi (earthenware) as a floral vase, we compared the vase life of cut gerberas (Gerbera jamesonii) with generally used vases made of glass and porcelain. After holding cut gerbera 'Honeymoon' and 'Golden Time' in vases made of glass, porcelain, and onggi containing holding solution (tap water or preservative solution), vase life, fresh weight, and water uptake of cut flowers, and total number of microbes in holding solution were collected. In onggi vase, vase life of both the cultivars was longer than the other vases and floral preservative prolonged vase life compared with tap water. Cut gerberas applied with preservative solution in onggi vase maintained their ornamental value for more than 14 days. Cumulative water uptake by cut gerberas was greatest in onggi vase, where 'Honeymoon' and 'Golden Time' absorbed water by 19.2 and 15.8 mL, respectively, for 10 days. Fresh weight of cut flowers in onggi vase was greater than those of the others, and the preservative solution delayed the reduction of fresh weight compared with tap water. Especially, onggi vase with preservative solution maintained 89% of the initial fresh weight at the 8th day of the treatments due to smooth water uptake with comparison with 71% in porcelain. Total number of microbes in the holding solution was smallest in onggi vase. At the 8th day, microbes number in onggi vase was 435 cfu/mL, that was 20-30% level of those of glass and porcelain vases. In conclusion, onggi vase inhibited microbial proliferation in holding solution, maintained water uptake by cut flower, and delayed bending of flower stalks due to vascular blockage, and then prolonged vase life in gerbera. Therefore, onggi with numerous micropores will be a good material for flower vase and preservative solution can improve its function.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.526-530
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• 2014

The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than $1{\mu}m$ in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.130-136
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• 2002

Four kinds of polyphosphate solution(0. 1.5, 3.0 and 4.5%) were injected by 10% into pork loin such that polyphosphate could be added by 0% (water, control), 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to pork loin was investigated after it was refrigerated at 4$\^{C}$ for 2 days and boiled until its internal temperature became 75$\^{C}$ and 80$\^{C}$. The pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became higher, the pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin can be improved by the addition of about 0.15-0.30 g of polyphosphate per 100 g of meat.