• Title/Summary/Keyword: contained water

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Dietary Fiber Contents and Physical Properties of Wild Vegetables (산채류의 식이섬유 함량과 물리적 특성)

  • 박종숙;이원종
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.1
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    • pp.120-124
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    • 1994
  • Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.

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Development of a Crawler Type Vehicle to Travel in Water Paddy Rice Field for Water-Dropwort Harvest

  • Jun, Hyeon-Jong;Kang, Tae-Gyoung;Choi, Yong;Choi, Il-Su;Choi, Duck-Kyu;Lee, Choung-Keun
    • Journal of Biosystems Engineering
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    • v.38 no.4
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    • pp.240-247
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    • 2013
  • Purpose: This study was conducted to develop a rubber-crawler type vehicle as a traveling device for harvesting water-dropwort cultivated in water contained paddy rice field in winter season. Methods: A commercial rubber-crawler type vehicle was used to investigate application of rubber crawler to the paddy rice field as preliminary test. As the result of the preliminary test, a both prototype traveling device with rubber crawlers for a water-dropwort harvest was designed with inclination of $45^{\circ}$ at the front-end and rear-end of crawler under the basic water depth of 0.6 m in the paddy rice field. The device was fabricated and attached to the experimental harvesting test devices on the front of the prototype vehicle. The size of the prototype crawler vehicle with a harvesting part is $2,800{\times}1,460{\times}1,040 $ (mm) ($L{\times}W{\times}H$) with weight of 9.21 kN (maximum). Sizes of the crawler of prototype vehicle are ground contact length of 900 mm, width of 180 mm, height of 1,070 mm and distance between center to center of crawlers of 720 mm. The side-overturn angle of the prototype was $26.4^{\circ}$. Results: Driving performance of the prototype vehicle in water contained paddy field were good at both forward and reverse (backward) directions as weights were applied. The drawbar pull and the maximum sinking depth of the prototype vehicle were 3.5 kN and 0.13 m respectively at water depth of 0.5 m, when the weight and bearing capacity of the prototype rubber crawler in the paddy field were 8.51 kN and 26.3 $kN/m^2$, respectively. Conclusions: Results of the driving test performance of the prototype crawler in paddy rice field at the water depth of 0.5 m were satisfactory. The prototype had enough drawbar pull and driving ability in the deep water contained paddy field.

Effect of Chlorine Dioxide on the treatment of Drinking Water Supply (이산화염소($CIO_2$)의 상수정수처리 효과에 관하여)

  • Chung, Yong;Lee, Bo-Young
    • 수도
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    • s.44
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    • pp.6-12
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    • 1988
  • This study was performed to measure the elimination effects of chlorine dioxide on phenol compounds, trihalomethanes (THMs) and algae in drinking water supply. The raw and chlorinated water were treated with 0.5ppm of chlorine dioxide. The phenols contained 0.052mg/1, 0.019mg/1 of raw and treatedwater was absolutely destroyed. The THMs was reduced to 50-60% of the concentration and the algae was inhibited to about 50% of the growth.

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Change of the Warm Water Temperature for the Development of Smart Healthecare Bathing System (지능형 헬스케어 욕조시스템 개발을 위한 온수 온도변화)

  • Kim, Gi-Beom
    • Korean Chemical Engineering Research
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    • v.44 no.3
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    • pp.270-276
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    • 2006
  • In this study, heat loss through free surface of water contained in bathtub due to conduction and evaporation has been analyzed. As a result of this study, a relational equation has been derived based on the basic theory of heat transfer to evaluate the performance of bath tubes. The derived equation was rational and quantitative. The major heat loss was found to be due to evaporation. Moreover, it has been found out that the speed of heat loss depends more on the humidity of the bathroom than the temperature of water contained in the bathtub. So, it is best to maintain the temperature of bathtub water to be between 41 to $45^{\circ}C$ and the humidity of bathroom to be 95%.

A survey on the content of inorganic materials in ground-water of Northern Gyeonggi area (경기북부지역 지하수의 지역별 미량무기물질 함유실태 조사연구)

  • 오조교;손진석;배용수;정은희;박진호;황선민;정연훈
    • Journal of environmental and Sanitary engineering
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    • v.19 no.1
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    • pp.8-16
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    • 2004
  • Ground water samples were collected from residential, green" industrial, landfill and mining area and analyzed for 23 inorganics from March to October in 2002. The results are as follows; 1. The detection frequencies of inorganic materials such as As, Ba, B, Mo, Ca, Mg, Al, Cu, Fe, Mn, Zn, Na, K were 7.2∼77.1% which showed that these inorganics were detected in many ground waters. 2. The detection frequencies of 7 inorganics(Cd, Cr, Ph, Se, Sb, Be, Tl) were commonly low at ranging from 0.42 to 2.5%. These inorganics were contained in ground water partially. 3. Three inorganics such as Hg, Ni, Ag were not detected in any ground-water samples. 4. Compared to the other areas, ground water samples from landfill area contained greater concentration in many inorgainics and then showed higher levels in industral, residential, mining and green area in order. 5. Compared to noted concentrations of bottled water, inorganic minerals including Ca, Mg, Na, K related to taste were fluent in target samples. The results showed that the average concentrations of Mg, Na, K were 4.0 mg/l, 14.7 mg/l, 1.5 mg/l respectively. 6. The concentrations of inorganics such as Sb, Ba, Mo, Be, Tl, K in some ground water samples exceeded the water quality standards of WHO, the US and UK. Especially, Ba, Mo, K also showed relatively high detection frequencies so these inorganics need to be considered as analytes in Korea Drinking Water Regulation in further study.

Gallnut dyeing of Crabyon Fiber Contained Cotton Towels (크라비욘 원사가 함유된 면타올의 오배자 염색)

  • Woo, Ji-Hae;Lee, Shin-Hee
    • Fashion & Textile Research Journal
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    • v.17 no.6
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    • pp.1030-1038
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    • 2015
  • The purpose of this study is to investigate the dyeability of crabyon fiber contained cotton towels after dyeing with gallut. In this study, the colorants of gallnut were extracted with boiling water at 60℃ and 60min. Crabyon, composite fiber of Chitin/Chitosan and cellulose, is manufactured by uniformly blending Chitin/Chitosan and cellulose viscose and extruding the blended viscose into spin-bath. Cotton towels with crabyon fiber dyed with extracted solution from gallnut according to concentration, temperature and time. Crabyon fiber contained cotton towels dyed using gallnut were pre of post-mordanted using Al, Cu, and Fe. The dyeability(K/S) and color characteristics(L*, a*, b*, C, and h(color angle)) of dyed crabyon fiber contained cotton towels were measured by computer color matching machine and photographs. The crabyon fiber composition of cotton towels was conformed by amide peak(-CONH-) of chitin or chitosan of FT-IR spectroscopy. The results obtained were as follows; The amide peak of crabyon fiber contained cotton towels appeared at about 1652 cm−1. The dyeability of crabyon fiber contained cotton towel was increased gradually with increasing concentration of gallnut dyeing solution and saturated at about 150%(o.w.f). The optimum dyeing temperature and dyeing time were 90~100℃ and 80minutes expectively. The crabyon fiber contained cotton towels were dyed reddish yellow by non, Al, and Cu mordanting, reddish blue by Fe mordanting, respectively. The fastness to washing according to concentration of gallnut in and mordanting method indicated good grade result as more than 3~4 degree in all conditions.

Comparison of Mineral Content and External Structure of Various Salts (소금의 종류별 미네랄 함량과 외형구조 비교연구)

  • 박건영;하정옥
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.3
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    • pp.413-418
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    • 1998
  • There are several types of salts that classifed into raw salts(Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg and S. Mineral contents of the various kinds of salt analyzed with ICP-AES and AAS were different, especially on the contents of K, Mg and Ca. Chunil salt was abundant in Ca(1,037ppm), K(3,707ppm), Mg(10,266ppm) and S(7,459ppm), and salt water from the Chunil salt contained small amounts of Pb, Al, Cr and Hg. Processed salts contained high levels of Ca, K, Mg and Fe. Especially, high levels of K, P, Fe and Ge were detected in bamboo salt. Purified salts showed regular crystal form and raw salts exhibited irregular crystal form under the SEM. The processed salts were not crystal form, but fused and irregular round form.

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An Experimental Study on the Compressive Strength for the Cement Mortar Contained Phosphogypsum and Kaolin as a Binder (인산부산석고와 카올린을 활용한 시멘트용 결합재의 콘크리트 모르터 압축강도 평가에 대한 실험적 연구)

  • Oh, Hong-Seob;Park, Jong-Tak;Lee, Ju-Won;Nam, Ki-Wook
    • Proceedings of the Korea Concrete Institute Conference
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    • 2010.05a
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    • pp.263-264
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    • 2010
  • In this study, respectively and furnaced kaolin at $900^{\circ}C$ was also manufactured into meta kaolin by air cooling and water cooling method. The chemical characteristic and mechanical properties of various type of blended cements contained above mentioned gypsum and meta kaolin materials analyzed and compared with those characteristics of cement matrix with silica fume. From the test, the cement mixed meta kaolin made in water cooling has more excellent quality than other material.

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The changes of pectic substances of $emph{Kimchis}$ with different garlic contents during the fermentation periods (마늘첨가량을 달리한 김치의 펙틴질의 변화)

  • 유은주;신말식;전덕영;홍윤호;임현숙
    • Korean journal of food and cookery science
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    • v.4 no.1
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    • pp.59-63
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    • 1988
  • The changes of acidity, the content of alcohol-insoluble solid (AIS) and pectic substances of Kimchis which were prepared with various garlic contents and fermentation at $21^{\circ}C$ were investigated. Acidity and the content of water soluble pectin of Kimchis increased but the content of AIS and protopectin decreased during the fermentation. As the Kimchis contained high garlic contents compared with the Kimchis deleted garlic, acidity of those rapidly increased but the content of AIS of those slightly decreased with fermentation. In the case of Kimcltis contained high garlic contents, protopectin decreased and water soluble pectin increased with fermentation, but the amount of changes was small.

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