• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.1
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• pp.84-92
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• 2015

Fillers have been used to improve the optical and printing properties and to reduce the production cost while increasing the filler content in paper causes adverse effects on paper strength. In the previous study, it was shown that the thick stock addition of filler can increase the filler content without significantly sacrificing paper strength. This study was carried out to elucidate the effect of the location of starch addition (before or after the filler addition) on handsheet properties and a papermaking process as a part of developing the thick stock loading technology. In addition, effects of dual flow addition of cationic starch were evaluated. It was found that paper strength was superior when cationic starch was added after the filler addition. No adverse effects on optical properties, formation and filler retention were observed. Drainage was a bit slower when starch was added after the filler addition, which shall be resolved with regulating other factors. Dual flow addition of cationic starch before and after filler addition did not show any special advantage.

• Journal of the Korean Ceramic Society
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• v.27 no.7
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• pp.877-882
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• 1990

Effects of metallic Al powder addition on basic and thermal properties of castable refractories were investigated. Generally, low grade prooperties were obtained by metallic Al powder addition with the increase of temperature, comparing with those of non-addition of Al powder. Especially, Al addtion showed severe shrinkage, corrosiion and low strength above 1000$^{\circ}C$. As a result of Al addition, lower strength of and higher corrosion resistance were shown for 2% addition, but it was reversed for above 4% addition. It was found that Al addition was excellent in the explosive spalling test regardless of Al quantity.

• The Journal of Fisheries Business Administration
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• v.41 no.3
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• pp.79-102
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• 2010

Abalone is a primary commodity that is almost traded as live fishes. So the application of 'addition' is common in local transaction of abalone. Nevertheless, an excessive application of addition leads to some social problems. The abalone industry is one of the most rapidly growing industry in fisheries. This growth is caused by propagation of sea cage and mechanization of feeding. As a result, the abalone distributers are increased. However, the distributers have great bargaining power, so they sometimes claim excessive addition rates to aquacultural abalone producers. Difference in fitted level of the addition rates between distributers and producers cause some problems as an aversion to shipping of abalone. Also, the words about addition have not clear definition yet. So many related terminologies, for example, addition, deviation, and loss, those have different meaning are in used. And unfortunately many industry insiders use the words, 'addition', mixed with other related terminologies on transaction. The main objective of this study is to clearly define addition's meaning on the abalone transaction and to analyze the correlations between the addition and the abalone prices, outputs, and exports. Analysis results show addition negatively affects abalone prices and outputs. Furthermore, addition contributes to abalone exports negatively contrary to expectation. Such results can provide information that 'stabilization of supply and price of abalone' is realistically better method than 'increasing of additional rates' to expand abalone exports. Negative correlations between variables tell that a dictionary definition of addition, a free as seller's benevolence, is divorced from reality of abalone industry. Therefore "Loss", that means preservation in unintentional loss of abalone objects, is more suitable than "Addition" on abalone transaction.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Korean Journal of Child Studies
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• v.14 no.1
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• pp.23-37
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• 1993

The purpose of this study was to examine the development of rational counting, addition and subtraction competence and the correlation between competence in rational counting, addition, and subtraction in three-, four- and five-year-old children. The subjects were 156 preschoolers living in Seoul. The experimental materials consisted of a set of 20 props for rational counting, addition, and subtraction tasks. The addition and subtraction tasks each consisted of a set of 6 problems. The data were analyzed by ANOVA, Duncan multiple range test, and Pearson's r. The results indicated that 1) there were significant differences in the development of competence in rational counting, addition, and subtraction by age, 2) there were no significant differences in competence in rational counting, addition, and subtraction by gender, 3) there were positively high correlations of competence rational counting, addition, and subtraction by age.

• Journal of Powder Materials
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• v.3 no.2
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• pp.86-90
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• 1996

The effects of added VC, Cr$_3$C$_2$ and TaC on the microstructures and properties of submicron WC-10%Co cemented carbides. The relative sintered density of compact was increased by addition of Cr$_3$C$_2$ but decreased oppositely by addition of VC or TaC. The growth of WC grains was significantly suppressed by addition of these carbides. The hardness of these alloys was increased by addition of other carbides and showed a maximum value by simultaneously added VC and Cr$_3$C$_2$. The transverse rupture strength(T.R.S.) was in- creased by addition of Cr$_3$C$_2$, while it was decreased by addition of VC or TaC. The relative sintered density and T.R.S. of these alloys were improved by HIP-treatment. The maximum T.R.S. was 328kg/mm$^2$ in the Wc-10%Co cemented carbide with addition of 0.5%VC.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• 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 Wood Science and Technology
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• v.27 no.1
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• pp.79-87
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• 1999

To use the agricultural residues as the raw material of molded packaging material, the packaging trays were manufactured from rice-straw pulp. The physical properties were measured to compare non-treated trays with the addition trays, such as the addition of starch, rosin size, carboxymethyl cellulose(CMC), polyethylene glycol(PEG), alkylketene dimer(AKD), polyacryl amide(PAM). The results were as follows : 1. In the addition of starch, air permeability at addition of 5% was highest. Bursting strength and tensile strength were smaller than non-treated trays. 2. In the addition of rosin size, air permeability, bursting strength and tensile strength were smaller than non-treated trays. 3. In the addition of CMC, air permeability was higher than non-treated trays. Bursting strength and tensile strength were similar to non-treated trays. 4. In the addition of PEG, air permeability was higher than non-treated trays. Bursting strength at addition of 3% was the highest and tensile strength was smaller than non-treated trays. 5. In the addition of AKD, air permeability at addition of 1% and 5% was higher than non-treated trays. Bursting strength and tensile strength were smaller than non-treated trays. 6. In the addition of PAM, air permeability at addition of 0.01% was the highest. Tensile strength at addition of 0.01% were higher than non-treated trays. 7. The water absorption of the trays decreased with increasing adding of natural additives.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.