• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.101-117
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• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.289-294
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• 2007

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.219-222
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• 2005

Some structural characteristics of hot-water soluble and insoluble starches (waxy black rice starch) were investigated. The hot-water soluble material content of waxy black rice starch was higher (16.6%) than that (13.4%) of Shinsunchalbyeo starch heated at 98$^{\circ}C$ for 8 min. The Amax and absorbance at 625 nm for hot-water soluble and insoluble material of waxy black rice starch were lower than those of Shinsunchalbyeo. Elution patterns of hot water soluble and insoluble materials by gel permeation chromatography (Sepharose CL-2B) were similar in both samples.

• Journal of the Korean Society of Industry Convergence
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• v.24 no.6_2
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• pp.873-882
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• 2021

In this study, a study was conducted to develop a system for predicting/responding to black ice occurring on roads in winter. Tests conditions were studied by making models of cement concrete pavement and asphalt concrete pavement. In order to freeze water on the manufactured model package, an tests was conducted at a temperature below zero using a freezer, and the freezing process was photographed using a thermal imaging camera. Black ice is generated when water is present on the road surface and the temperature is below freezing or the road surface temperature is below the dew point temperature. Under sub-zero conditions, the pavement, water, and ice were classified with a thermal imaging camera. As a result of the tests, it was possible to distinguish with a thermal imaging camera at a temperature below freezing in the same freezer due to the difference in the emissivity of the packaging, water, and ice. In the process of changing from water to ice during the tests, it was analyzed that ice and water were clearly distinguished by the thermal imaging camera due to the difference in emissivity and reflectance, so black ice could be predicted using the thermal imaging camera.

• Environmental Engineering Research
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• v.20 no.3
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• pp.230-236
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• 2015

26 multi-regional water treatment plants (WTPs) were investigated, to determine the characteristics of manganese (Mn) concentration and removal in Korea. Mn concentrations of raw water in most WTPs were higher than the drinking water standard (i.e., 0.05 mg/L); thus, proper removal of Mn at the WTPs is needed. Mn concentration was generally higher in lakes than rivers due to seasonal lake turnovers. The Mn concentrations of treated water at 26 WTPs in 2012 were less than 0.05 mg/L, due to strict law enforcement and water treatment processes optimization. However, before 2010, those concentrations were more than 0.05 mg/L, which could have led to an accumulation of Mn oxides in the distribution system. This could be one of the main reasons for black water occurrence. Therefore, regular monitoring of Mn concentration in the distribution system, flushing, and proper Mn removal at WTPs are needed, to supply clean and palatable tap water.

• Journal of Korean Society on Water Environment
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• v.20 no.6
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• pp.670-675
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• 2004

Humic acids are macromolecules originated from natural water, soil, and sediment. The characteristics of humic acid enable it to change the distribution of metals as well as many kinds of organic contaminants and to determine the sorption of them from soil solution. To see the effect of humic acid on the removal rate of organic contaminants and heavy metals, batch-scale experiments were performed. As a natural geosorbent, black shale was used as a sorbent media, which showed hight sorption capacity of trichloroethylene (TCE), lead, cadmium and chromium. The effect of sorption-desorption, pH, ionic strength and the concentration of humic acid was taken into consideration. TCE sorption capacity by black shale was compared to natural bentonite and hexadecyltrimethylammonium (HDTMA) modified bentonite. The removal rate was good and humic acid also sorbed onto black shale very well. The organic part of humic acid could effectively enhance the partition of TCE and it act as an electron donor to reduce Cr(VI) to Cr(III). Cationic metal of Pb(II) and Cd(II) also removed from the water by black shale. With 3 mg/L of humic acid, both Pb(II) and Cd(II) were removed more than without humic acid. That could be explained by sorption and complexation with humic acid and that was possible when humic acid could change the hydrophobicity and solubility of heavy metals. Humic acid exhibited desorption-resistivity with black shale, which implied that black shale could be an alternative sorbent or material for remediation of organic contaminants and heavy metals.

• Proceedings of the Korea Water Resources Association Conference
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• 2005.09a
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• pp.616-616
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• 2005

• Journal of the Korean Graphic Arts Communication Society
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• v.18 no.1
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• pp.71-81
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• 2000

The water-based ink has lately attracted considerable attention because of problems of energy and population. Carbon blacks have been widely utilized in water-based systems to provide pigmentation. One of the most important factors in the successful formulation of an aqueous system containing carbon black is the dispersion and the selection and proper utilization of the dispersing agent. This is similar to water-based ink. This paper discusses dispersion of carbon black with the factors affecting the dispersing agent requirement (DAR) and describes a laboratory method for determining it. Variables that affect the dispersion, such as structure, surface area, and oxidation level of the carbon black are examined through test data. Anionic and nonionic dispersing agents are evaluated using the DAR method. From this study, the increased surface area, the increased DAR is indicated. DAR is indicated to depend on HLB(Hydrophilic Lipophilic Balance) of dispersing agent and pH of dispersing system.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Journal of the Korean Chemical Society
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• v.57 no.6
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• pp.691-696
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• 2013

Black carbon contributes to global warming and melting of polar ice as well as causing respiratory diseases. However, it is also an inexpensive, easily available carbon nano material for elementary chemistry experiments. In this study, black carbon samples collected from candle light and automobile exhaust pipes have been investigated to examine their compositions and surface characteristics. The observed broad G and D bands and amorphous $sp^3$ band in their Raman spectra as well as the high intensity of the D (defect) band reveal that black carbon is principally made of amorphous graphite. The black carbon deposits in automobile exhaust pipes are apparently more amorphous, probably due to the shorter time allowed for formation of the carbonaceous matter. An exceptionally large water contact angle ($159.7^{\circ}$) is observed on black carbon, confirming its superhydrophobicity. The surface roughness evidently plays an important role for the contact angle much larger than that of crystalline graphite ($98.3^{\circ}$). According to the Sassie-Baxter equation, less than 1% the area actually in contact with the water drop.