• Journal of the Korea Institute of Building Construction
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• v.8 no.1
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• pp.57-62
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• 2008

Twelve mortars were mixed and tested to explore the effect of gypsum on the compressive strength development and shrinkage strain of alkali-activated mortars. Powder typed sodium silicate and ground granulated blast-furnace slag were employed as alkaline activator and source material, respectively, to produce cementless mortar. The main variables investigated were alkali quality coefficient combining the concentration of activator and main compositions in source material, and the adding amount of gypsum ranged between 1 and 5% with respect to the weight of binder. Initial flow, compressive strength development, modulus of rupture, and shrinkage strain behavior of mortar specimens were measured. In addition, the hydration production of alkali-activated pastes with gypsum was traced using X-ray diffraction and energy-dispersive X-ray analysis combined with scanning electron microscope image. Test results showed that the initial flow of slag-based alkali-activated mortar was little influenced by the adding amount of gypsum. On the other hand, the effect of gypsum on the compressive strength of mortar specimens was dependent on the alkali quality coefficient, indicating that the compressive strength increased with the increase of the adding amount of gypsum until a certain limit, beyond which the strength decreased slowly. Shrinkage strain of mortar tested was little influenced by the adding amount of gypsum because no ettringite as hydration product was generated. However, the adding of gypsum had a beneficial effect on reducing the microcrack in the alkali-activated mortar.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.3
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• pp.447-450
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• 1993

The effect of adding transparent fluid (TF) to fowl semen on fertilizing capacity of fowl spermatozoa and on hatchability was studied. Diluted semen and semen containing 15% TF were stored for 24 h at $3-5^{\circ}C$ and inseminated at weekly basis for 5 consecutive weeks. No significant differences were observed in fertility, hatchability and embryonic mortality among the treatments. The results suggest that TF is not necessarily detrimental to fowl spermatozoa even when mixed with semen and stored outside the body.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.460-468
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• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.193-197
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• 2007

In order to investigate the effects of Pichia farinosa SKM -1, Pichia anomala SKM-T, Galactomyces geotrichum SJM-59, and Saccharomyces cerevisiae on extending the shelf life of kkakdugi, 4 kinds of lyophilized yeasts adding kkakdugis were prepared and stored at $4^{\circ}C$ for 30 days. Except S. cerevisiae adding group, 3 kinds of yeast adding groups were maintained their desirable levels (ca. pH 4.2 and 0.6% acidity) during the fermentation. The hardness of yeast adding groups was higher than those of control during the experiments. The number of yeast and the ratio of lactic acid against to total bacteria in P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 adding groups were lower than that of control and/or S. cerevisiae adding group. Based on acidity, kkakdugi made with P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 remained edible about 10 days longer than the control product.

• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.2
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• pp.42-49
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• 1997

This experimental study was performed to find fuel property variations of the ultrasonic energy adding gasoline and improve the spray characteristics of the multipoint injector for EFI engine. The cause and effect of the characteristic improvement of the ultrasonic energy adding fuel was found out by the chemical structure analysis (NMR, IR), distillation and viscosity test. The results are obtained that the chemical property of gasoline organizition was changed aromatics to paraffins and branch index as the physical characteristics of gasoline were improved by ultrasonic energy. There were higher distillation and lower viscosity in ultrasonic energy adding gasoline.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.5
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• pp.86-94
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• 2020

When the Superabsorbent Polymer (SAP) is added into concrete, the slump decreases rapidly, deteriorating the workability, the internal curing effect can be obtained through the water absorption and discharge process, and the internal voids of the concrete are increased. In this study, the effects of internal curing and voids were evaluated by evaluating the compressive strength, freeze-thaw resistance, and chloride penetration resistance of SAP-adding concrete that secured workability using a water reducing agent. Also, the internal curing effect of SAP was evaluated by dividing the curing conditions of concrete into water curing and sealed curing. From the result, as the SAP adding ratio increased, the amount of water reducing agent increased, and as for the compressive strength, the SAP adding ratio of 1.5% showed the greatest compressive strength. In particular, in the case of sealed curing showed higher compressive strength than the water curing. It is considered that the compressive strength increased due to the reduction of the effective water-cement ratio and the internal curing effect. Adding 1.0~1.5% of SAP improved the freeze-thaw resistance similar to the case of adding the AE agent, and the addition of more than 1.0% of SAP improved the chloride penetration resistance. The optimal adding ratio of SAP is 1.5%, and the adding ratio of 2.0% or more adversely affects the compressive strength and freeze-thaw resistance.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.403-414
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• 2023

This study aimed to determine the anti-obesity effect of adding Wolfiporia extensa Ginns (W) to fermented pollack skin products in an obesity-induced animal model. The experimental groups were the normal diet group (C), high-fat diet group (HF), dried pollack skin (H1), fermented pollack skin (H2), and W of 0.1 (F2-WL), 0.3 (F2-WM), and 0.5 (F2), respectively. It was confirmed that adding W to fermented pollack skin reduced blood triglycerides, total cholesterol, and LDL levels, while increasing HDL levels. Wolfiporia extensa Ginns was effective in controlling weight and improving blood lipids in a dose-dependent manner. In histological analysis, findings of fatty liver induced by a high-fat diet were improved by the addition of H2 and W. Size and density of fat globules in the epididymis were decreased. In addition, the concentration of TNF-α was increased in the high-fat diet group, but decreased by the addition of fermented pollack skin and W. In conclusion, adding fermented dried pollack skin and Wolfiporia extensa Ginns was effective for weight control and blood lipid improvement. Thus, the use of by-products in functional foods is expected to have a high value in the future.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.04a
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• pp.108-113
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• 1999

In structures, it is important to improve the capacity of waterproof in aspect of the durability and management of maintenance. Among the method of waterproof, self waterproof method is to improve the capacity of waterproof of structure itself. Thereby, we can expect the effect of durability and economics. In this study, we investigated the adding effect of waterproof admixture according to the water-cement ratio when used powder self waterproof admixture and analyzed the change of microstructure. Also, we were made to clear the mechanism of self waterproof admixture and intended to suggest the basic data on developing self waterproof admixture.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.109-116
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• 1997

This experiment was carried out to examine the effect of various functional materials such as bioceramic podwers, crushed shells and elvanites supplemented to the each substrate on the seedlings growth of cucumber, watermelon and tomato. The seedlings were grown in pots filled with substrates of bioceramic podwers, crushed shell and elvanites. The growth of cucumber seedlings in terms of plant height, stem diameter, leaf width, leaf area, plant fresh and dry weight was promoted by adding the bioceramic. powder (1 to 2g/kg), crushed shells (20 to 80g/kg) or elvanites (20 to 80g/kg). Watermelon seedlings in terms of plant height, number of leaves and leaf area were greater than those of the control by adding bioceramics (1 to 2g/kg). Plant height was also promoted by the adding of bioceramic power from 16 days after treatment. But leaf area was increased from 8 days after treatment, while stem diameter was not affected. Watermelon seedlings were also influenced by adding curshed shells (20 to 80g/kg) and elvanites (20 to 40g/kg) into each substrate. The growth of characteristics of tomato seedlings were promoted by adding 1 to 3g/kg of bioceramics, 10 to 80g/kg of crushed shell or 20 to 40g/kg of elvanites, respectively. Especially, root growth was greatly influenced by bioceramic powder, whereas the shoot growth(leaves and stem) was stimulated by crushed shells and elvanites suppemented into substrate.