• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• Proceedings of the IEEK Conference
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• 1998.10a
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• pp.1029-1032
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• 1998

In this paper, a comparative study is presented to evaluate the addition architecture of the high-speed checksum module in TCP/IP processing. In order to speed up TCP/IP processing, H/W implementation offers concurrent and parallel processing to yield high speed computation, with respect to S/W implementation. This research aims at comparing two addition architectures of checksum module, which is the major botteleneck in TCP/IP processing. The 16-bit and 8-bit byte-by-byte addition architecture are implemented by the full custom design, and compared, in analytical and experimental manner, from standpoint of space and performance. For LG $0.6\mu\textrm{m}$ TLM process, the 8-bit addition implementation requires the area, 1.3 times larger than the 16-bit one, and it operates at 80MHz while the 16-bit one runs by 66MHz.

• Journal of the Korean Ceramic Society
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• v.25 no.5
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• pp.488-494
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• 1988

Effects of MnO2 addition on themicrostructure, dielectric and piezoelectric properties of Rhombohedral, Tetragonal and Morphotropic phase boundary(MPB) in Pb(Ni1/3Nb2/3)O3-PbTiO3-PbZrO3 system were investigated and respectively the amount of MnO2 addition was 0, 0.2, 0.5, 1.0, 3.0wt%. In the tetragonal region, compared with the Rhombohedral and Morpotropic phase boundary, Mechanical quality factor(Qm), Curie temperature(Tc) and Dissipation factor were promoted by addition of MnO2. According to the results of the microstructure, dielectric and piezoelectric properties, the solid solution range of MnO2 addition in this system was 0.2-0.5wt%.

• Journal of the Korean institute of surface engineering
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• v.31 no.6
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• pp.379-388
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• 1998

The iron-zinc interfacial reaction and corrosin properties in galvanizing bath containning Ni have been intestigated. The substrate steel plates were galvanized in Zn or Zn-0.018Al baths with various Ni contents. The corrosion resistance of galvanized specimens was also evaluated by $60^{\circ}$bending test for galvannealing speaaimens. The corrosion resistance was improved with Ni addition in pure Zn bath, while deteriorated with Ni addition in Zn-0.18Al bath. The anti-powdering property, on thhe otherhand, was improved with Ni addition in Zn-0.18Al bath, while deteriorated with Ni addition in pure Zn. It was found that the anti-powdering property was improved with increasing $\xi$ phase ratio in reaction layer.

• Journal of the Korean Ceramic Society
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• v.35 no.9
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• pp.953-957
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• 1998

The effects of catalysts and reactive conditions on the synthesis of aluminum alkoxides are investigated. HgCl2 and I2 as catalysts are used in the synthesis reaction for comparing to no addtion. The absorption peak in IR spectra according to Al-O-L bond of aluminum isopropoxide and aluminum sec-butoxide appear at near 1030cm-1 and 1060cm-1 respectively regardless of kinds of catalysts. The synthesis yield of alu-minum-isopropoxide was 90% in case of no catalyst addition and increased to all of 95% by addition of HgCl2 and I2 The synthesis yield of aluminum sec-butoxide is increased to 95% by addition of I2 catalyst com-paring to no addition.

• Journal of the Korean Ceramic Society
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• v.28 no.6
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• pp.471-477
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• 1991

Effects of ZnO, PbO and SiO2 on the grain growth and magnetic properties of Sr-ferrite were investigated. (1) Addition of ZnO to Sr-ferrite increased remanence, but decreased coercivity and maximum energy product. (2) Addition of PbO up to 0.5 wt% increased (B$.$H)max of Sr-ferrite, but addition more than 0.5 wt% decreased (B$.$H)mzx (3) SiO2 addition to the 0.5 wt% PbO doped Sr-ferrite decreased remanence and increased coercivity. The coercivity increase in due to the grain refinement effect of SiO2. But addition of SiO2 more than 0.5 wt% invoked a decrease of coercivity and (B$.$H)max of Sr-ferrite due to abnormal grain growth. Sr-ferrite magnet having maximum energy product of 3.7MGOe was fabricated by using the roasting product of Pyrrhotite.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10c
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• pp.139-144
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• 1998

This study is intended to devolop the self waterproof agents for high performance concrete by analyzing the properties of fresh and hardened mortar with various addition ratios of the inorganic admixture and zinc stearate. As the results of the test, the flow and air content increase with the addition of expansive additives. When the replacement rate of silica fume increases, the flow decreases for the increased viscidity. And the flow and sir content decrease with the addition of zinc stearate. At hardened state, the compressive strength, tensile strength and flexual strength decrease with the addition of expansive additives and zinc stearate. With the increase of silica fume's replacement, they show a little decrease at early age and then increase gradually. Also, absorption and permeability show a steep decrease when zinc stearate is added, and a slack decrease with the replacement of silica fume.

• Journal of the Korean Wood Science and Technology
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• v.20 no.1
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• pp.51-59
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• 1992

The acetylation of papermaking pulp fiber(SwBKP, SwUKP, HwBKP and HwBCTMF) is carried out to modify the characteristics of pulp and paper. The effects of the addition of acetylated pulp on the filler retention and paper properties were investigated. The acetylation depended upon pulp type and the content of short fiber and fines. The addition of acetylated SwBKP did not deteriorate the retention of clay, talc and calcium carbonate, while the retention of titanium dioxide was increased with the addition of 20% and above. The brightness opacity, air permeability and tear strength were improved, but water resistance, burst strength and folding endurance were decreased by the addition of acetylated SwBKP and SwUKP. The tensile strength of SwBKP was increased until 20% of acetylated pulp is added, and then decreased. The tensile strength of SwUKP, however, was not changed until the acetylated pulp of 25% is added. The dimensional stability was improved by the addition of acetylated pulp and showed the different response to SwBKP and SwUKP.