• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.700-705
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• 2014

A 12-week feeding trial was conducted with 87 g rainbow trout to evaluate the effects on growth performances, feed efficiency and nutrient digestibility of adding ${\beta}$-mannanase and ${\alpha}$-galactosidase enzymes, solely or in combination. Seven diets were prepared by adding ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme at two different levels (1 g/kg and 2 g/kg) to control diet (without enzyme) including soybean meal. Mixed enzymes (1 g/kg, 2 g/kg) were prepared by adding ${\beta}$-mannanase and ${\alpha}$-galactosidase at the same doses (0.5+0.5 g/kg and 1+1 g/kg). At the end of the experiment, addition of ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme to diet containing 44% soybean meal had no significant effects on growth performance and gain:feed (p>0.05). In addition, adding ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme in different rations to trout diets had no affect on nutrient digestibility and body composition (p>0.05).

• Journal of the Korean Ceramic Society
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• v.32 no.6
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• pp.719-725
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• 1995

ZST powders were synthesized by coprecipitation of (Zr4+, Ti4+)-hydroxide in the presence of SnO2 particles. Zn(NO3)2 was used as a sintering additive, and according to the adding sequence, sintering and dielectric properties were investigated. Sintered densities of ZST prepared by adding Zn(NO3)2 before calcination were a little higher than those added after calcination, and dielectric properties of the specimen added by Zn(NO3)2 after calcination were better (sintered at 125$0^{\circ}C$/2 h ; Q$\times$f(GHz)=49, 000, $\varepsilon$r=41) than before calcination (Q$\times$f(GHz)=42, 000, $\varepsilon$r=39.5). Through the observation of TEM, it was identified that the cause was due to the difference of the degree of Zn2+ diffusion into grains. With increasing sintering time from 2 to 8 hrs, grain size was doubled and dielectric properties were somewhat deteriorated.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• Herbal Formula Science
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• v.17 no.1
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• pp.113-120
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• 2009

Objectives : This study focuses on the effect of the extract which We manufactured by adding Aliium sativum to Ojayeonjonghwan on the amount of semen, the number and the activity of sperm. Methods : We observed any changes in the amount of semen, the number and the activity of sperm after orally administering the test drug for thirty days and taking semen samples from a selected group of men - healthy men in their 20s, as well as men in their 40s who were feeling a decrease in energy. Results : This experiment showed the result that the amount of semen increased by adding Aliium sativum to Ojayeonjonghwan in the case of men in their 20s, but did not show a statistically significant result. It showed the result that the amount of semen increased by a statistically significant level as well as the activity of sperm. Consequently, the result indicated that orally administering the extract added Aliium sativum to Ojayeonjonghwan increased the amount of semen, the number and the activity of sperm for men in their 20s. Men in their 40s who are feeling a decline in energy generally decreased the amount of semen, the number and the ratio of activity of sperm. However the amount of semen remarkably increased and the number and the activity of sperm increased but the result was not statistically significant after orally administering the test drug for thirty days. Conclution : Eventually, the result after orally administering the test drug to the group of men in their 20s and 40s for thirty days indicated that both groups increased the amount of semen, number of sperm and activity of sperm to a statistically significant degree.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.700-704
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• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.71-75
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• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1999.06a
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• pp.14-19
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• 1999

In order to evaluate the effect of Nb on wear properties of high speed steel by powder metallurgy(PM-HSS), niobium-alloyed PM-HSS have been prepared by adding 0%, 1%, 3% and 5%Nb to PM-HSS of 6%W-5%Mo-4%Cr-5%V-5%Co presented in the previous paper. Sliding wear test have been conducted in various sliding speed conditions under the constant pressure using a pin-on-disc type machine. The results of this study shows that the wear resistance of PM-HSS has been increased by the addition of Nb in the range of experimental sliding speed. However, the amount of Nb shows to be unimportant parameter for the improvement of the wear resistance. It may be due to the thermal stability of carbide and high temperature properties of matrix by adding Nb comparing to the case of no addition.

• Journal of the Korean Ceramic Society
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• v.34 no.12
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• pp.1261-1267
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• 1997

Four kids of powder admixtures(A, B, C, D) based on anhydrite were manufactured by mixing at a fixed rate of II-anhydrite, fly ash and active silica as an industrial by-product. Fluidity properties of cement paste such as mini-slump, apparent viscosity with elapsed time, as well as setting time of cement pastes of these admixtures substituted up to 11wt% of cement were compared to those of cement paste(SS) substisuted by marketed high-strength powder admixture(S). Among these powder admixtures, the fluidity of cement pastes(PA, PC) substituted by A and C powder admixtures manufactured from II-anhydrite and fly ash had an excellent property than that of cement paste substituted by marketed powder admixture and also a good fluidity-retention effect with elapsed time by adding of superplasticizer. The setting time of cement paste substituted by powder admixtures based on anhydrite slightly retarded than that of cement paste substituted by marketed powder admixture.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.308-311
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• 2004

Many researchers have reported that adding steel fiber to concrete improved its tensile and flexural strength significantly, but relatively few studies have been made on the compressive behavior of SFRC(steel fiber reinforced concrete). It is still less in case of high strength SFRC. The main objective of this research is to examine the effect of adding steel fiber on the compressive strength of high strength SFRC using fiber reinforcing index$(RI,\;V_f(l/d))$. It was found from the study that compressive strength was noticeably increased in proportion to RI.