• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• Journal of the Korean Chemical Society
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• v.17 no.5
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• pp.337-345
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• 1973

The nonstoichiometry of the iron oxide system has been studied by analyzing the weight loss of a sample, measured by using a quartz microbalance, in a temperature range from $0^{\circ}C$ to $1200^{\circ}C$ under oxygen pressures from $10^{2}mmHg$ to $10^{-4}mmHg$. The Y values of the formula, $FeO_{1+\gamma}$, that have been obtained by this means for various conditions of temperature and pressure in this range are considered to be more accurate than values obtained by methods requiring thste quenching of the sample before measurements are made. The plots of log Y vs $log PO_2$ (or $log Y =_n log PO_2$) show linearity and n calculated from the slope of the plot is about 1/10 at $1000^{\circ}C$, indicating a difference between the nonstoichiometric and oxidation mechanisms. The condition for the formation of stoichiometric FeO was determined to be $1200^{\circ}C$ under $10^{-3}mmHg$ of $O_2$ and the composition of the oxide under standard conditions was $FeO_{1.11185}$. As in general more oxygen dissolves into the oxide system at lower temperatures and higher oxygen pressures, the deviation from stoichiometric FeO is greater under those conditions. A comparison of the change in conductivity of the sample indicates that full phase transition does not take place with conductivity transition.

• Resources Recycling
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• v.12 no.5
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• pp.42-49
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• 2003

Characteristics of reduction and carbidization for hematite ore with a wide size range have been investigated at high temperature(590∼64$0^{\circ}C$) under $H_2$ and $H_2$-CO gas mixtures. The apparent activation energy for reduction of hematite ore with H2 gas was found to be 20 kJ/mol. The weight loss by reduction was about 28% md the weight gain by carbidization was about 5%. The measured values of weight change were compared with those calculated from equation (3) & (5) and fairly good agreement was obtained. The rate of carbidization was increased with an decrease in temperature, particle diameter and gas ratio($H_2$/ CO). The free carbon was increased with decrease in gas ratio($H_2$/ CO). The rate of carbidization was increased with mixing of $H_2$ gas but this effect was not proportional to fraction of $H_2$ gas. It was also found that the rate of carbidization was the maximum in the $H_2$ gas fraction of 0.5. It is considered that $H_2$ plays a part as a catalyst for formation of iron carbide($Fe_3$C).

• Korean Journal of Weed Science
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• v.9 no.2
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• pp.108-115
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• 1989

An experiment was carried out at the International Rice Research Institute in 1987 to understand the seed germination and seedling development of rice and Echinochloa species. The percentage germination of rice cultivars(IR64 for lowland-type and UPLRi-5 for upland-type) was extremely high(>90%) regardless of temperature while that of Echinochloa species ranged from 10 to 80% depending on the species. Among these, E. crus-galli ssp. kispidula had the lowest germination with less than 20% at the high temperatures ($30^{\circ}C$, $35^{\circ}C$) and about 45% at the low temperature ($25^{\circ}C$). Original seed weight gradually decreased with time white root and shoot weight increased for both rice and Echinochloa species. However, increase in root and shoot weight did not compensate for the loss of stored carbohydrate during the experimental period. The root of E. glabrescens grew from the seed on the opposite side of the shoot while for rice it grew from the same side of the seed as the shoot. Echinochloa glabrescens had a leaf blade-like expanded first leaf that contained chlorophyll while rice had an incomplete first leaf that had no leaf blade and no chlorophyll. Due to this E. glabrescens could grow independently 2 to 3 days earlier than rice.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of the Mineralogical Society of Korea
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• v.23 no.1
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• pp.63-71
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• 2010

The artificial rains having different pH and weathering simulation test were performed for Gyeongju Namsan granite and dacitic tuff to predict the role of acid rain in the deterioration of stone monuments located in Gyeongju area. The pH 4.0 rain reacted with the fresh granite showed near neutral pH at the early stage due to the hydrolysis of minerals in the rock surface. But the pH changed back to the initial pH in the later stage. On the other hand, the pH 5.6 rain showed the neutral pH for a longer time than the experiment with pH 4.0 rain, reflecting slower reaction of minerals due to the weaker acidity. When the pH 5.6 rain reacted with the weathered granite, the water showed neutral pH longer than the case of the fresh granite. The similar tendencies were observed in the experiment of dacitic tuff, except that the pH 4.0 rain reacted with dacitic tuff took a longer time to go back to the initial pH as compared with the case of granite. These results may due to the differences in mineral composition and texture of two rocks. Dacitic tuff contains more fine-grained or glassy groundmass than granite and is more reactive with weaker acid rain. It was predicted that the weight loss and strength decrease rate of dacitic tuff would be approximatetly twice relative to those of granite in the same experimental environment.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.725-732
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• 2005

This study attempted to investigate if the soy isoflavone, genistein, influences bone metabolism in ovariectomized, 4-week-old female Wister rats. All the rats were divided into sham (SH) and ovariectomized (OVX) groups consisting of OVX-17${\beta}$-estradiol($10\;{\mu}g/kg$ b.w.), OVX-1mg or 5 mg or 10mg of genistein/kg b.w. The rates were allowed ad libitum access to foods and water for 8 weeks. The Results showed that body weight had significantly increased in the OVX group compared to the SH group (p<0.05) and was not different among the OVX-GEN and OVX-ES groups and the OVX group. The liver and uterus weights in the OVX groups were slighter than those in SH group (p<0.05). The kidney weight in the OVX groups was decreased compared to in that in the SH group but was not significantly different among all OVX groups. Femoral length in the OVX groups was longer than in the SH group and was not different. Rats in the OVX groups had higher creatinine levels than those in the SH group and hydroxyproline level did not differ significantly among any of the groups. Serum ALP activity and Ca in bone, feces, urine and serum did not change among the groups. Bone mineral density (BMD) decreased in the OVX groups compared to the SH group and was slightly increased by feeding genistein (p>0.05). Breaking force and stiffness did not change by ovariectomy and feeding genistein. Hence, these results suggested that estrogen may affect bone mineralization in growing rats and that genistein be may involved in the prevention of bone loss. However, more studies are needed to identify the proper mechanism of genistein and bone formation.

• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.432-438
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• 2013

A study was conducted to examine the effect of maturity and precooling ($60%/0^{\circ}C$ and $80%/4^{\circ}C$), and light illumination on the storage life of 'Maehyang' strawberry meant for export. Fruits at 60% and 80% ripened stage were harvested from a commercial greenhouse in Jinju on April 3, 2012. Harvested fruits were transported to the precooling system within 30 minutes. Transported fruits were precooled the $4^{\circ}C$ for 2 hours and $0^{\circ}C$ for 5 hours by a forced draft cooling system, and then stored at $6^{\circ}C$. During the storage, the fruits were examined for their changes in hardness, soluble solid content, quality grade, acidity, Hunter value, weight loss, and the incidence of gray mold (Botrytis cinerea) at an interval of two days from April 5 to April 17. Hardness was decreased until 7th days and it was changed to increase at 9th days. Treatment of 60% maturity, $0^{\circ}C$ precooling and no light illumination of strawberry were shown the highest value in freshness. The soluble solid content harvested in 80% maturity strawberry was higher than 60% maturity strawberry until the third day. Quality grade decreased rapidly in 80% maturity stage with light illumination strawberry in comparison to the 60% maturity stage of strawberry. Hunter value 'L' and 'a' showed a rapid change in 60% maturity stage of strawberry. Weight loss decreased rapidly in 80% maturity, $0^{\circ}C$ precooling, and no light illumination of strawberry treatments. Gray mold incidence was found the most at 60% maturity, $4^{\circ}C$ precooling, and light illumination of strawberry. The results from our study indicate that effectiveness for keeping the freshness of strawberry was best achieved by harvesting in low maturity, precooling at $0^{\circ}C$, and with no light illumination.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.41 no.1
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• pp.17-26
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• 2005

There are several problems in the commercial pound net in the heavy tide ; the breaking and loss of net, steeply variation of net shape and decreasing of fishing efficiency, etc. In order to solve these problems, we introduced method of added sinker used to coastal cultivating cage of Japan and investigated the possibility of application to the Korean pound net. The results are obtained as follows; 1. In case of the upperward flow with fish court net, tension of the frame line was increased about 10${\sim}$25% than that of prototype according to the added sinker from 1.3gf to 5.2gf. The tension of A-type and B-type was similar to the case of the prototype, the tension of C-type and D-type was increased about 10${\sim}$15% than that of prototype. 2. The variation of deformed angle of fish court net was from 0$^{\circ}$ to 70$^{\circ}$ and that of the slope net was from 0$^{\circ}$ to 64$^{\circ}$ and that of the second bag net was from 0$^{\circ}$ to 46$^{\circ}$ and the depth of the second bag net was increased about 10% when the added sinker was changed from 1.3gf to 5.2gf. The depth of the first bag net and the second bag net were decreased about 50% than that of initial depth. 3. For the deformed angle of fish court net according to the attached point of the added sinker, A-type and B-type were decreased about 25% and 10% than the prototype, respectively. C-type was similar to the case of the prototype and D-type was increased about 15% than that of the prototype. The depth of slope net became deep in turn of A-type, B-type, C-type and D-type. For the depth of the second bag net, A-type, B-type, C-type and D-type were increased about 10${\sim}$15% than that of prototype. The depth of the slope net was changed from 0$^{\circ}$ to 63$^{\circ}$ and that of the second bag net was changed from 0${\sim}$44$^{\circ}$ according to the increase of velocity. 4. The optimal weight of added sinker was about 2.6${\sim}$3.6gf and the optimal attached point of added sinker was the case of C-type and D-type.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• v.y2005m4
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• pp.31-34
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• 2005

Hygrothermal aging of the laminates of $Avimid^{R}$ K3B/IM7 in $80^{\circ}C$ water was studied as a function of immersion time prior to forming microcracks. The factors causing the $80^{\circ}C$ water to degradation of the laminates could be the degradation of the matrix toughness, change in residual stresses or interfacial damage between the fiber and matrix. The times to saturation in $80^{\circ}C$ water for the laminates and the neat resin are 100 hours and 500 hours. After 500 hours aging of the neat resin in $80^{\circ}C$ water, the glass transition temperature was changed less than $1\%$ by DSC test and the weight gain was $1.55\%$ increase. After 500 hours aging, the fracture toughness of the neat resin was decreased about $37\%$ by 3-point bending test. After 100 hours aging of the [+45/0/-45/90]s K3B/IM7 laminates in $80^{\circ}C$ water, the weight gain was $0.41\%$ increase. The $80^{\circ}C$ water diffusion rate into the neat resin was faster than into the laminates. In 100 hours, the loss of the microcracking toughness of the laminates was $28\%$ of the original toughness by our own microcracking fracture toughness criterion.