• Journal of the Korean Wood Science and Technology
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• 제23권2호
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• pp.88-93
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• 1995

Acid-catalysts were used to accelerate the liquefaction of wood with phenol. Sulfuric acid was quite excellent as a acid-catalyst of liquefaction of wood. It's proper dose was 3% of oven-dried weight of wood to get the 10% of target degree of residue, when the reaction time was 2 hours. The liquefaction of wood catalyzed with sulfuric acid was easily carried out at low temperature of 140$^{\circ}C$, but the degrees of residue decreased gradually with the increase of reaction temperature. The behaviors of liquefaction of oak and radiata pine were nearly same.

• Journal of Ginseng Research
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• 제34권4호
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• pp.321-326
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• 2010

Enzymatic treatment conditions for red ginseng residue (RGR) were investigated to apply RGR as a microbial medium. Polysaccharide hydrolyase and protease were screened to obtain high solid and carbohydrate yields, and a good degree of carbohydrate hydrolysis. The optimal dosage and reaction time for Viscozyme, the chosen polysaccharide hydrolyase, were found to be 1.0% (w/w) and 3 h, respectively. Of the tested proteases, Flavourzyme, whose optimal dosage was 0.5% (w/w), was selected. Co-treatment with the optimal dosages of Flavourzyme and Viscozyme increased solid yield, carbohydrate yield, and degree of carbohydrate hydrolysis by 76%, 65%, and 1,865%, respectively, over levels in non-treated RGR. The culture characteristics of Leuconostoc mesenteroides strain KACC 91459P grown in enzymatically hydrolyzed red ginseng residue (ERGR) and RGR suspensions were compared. After cultivation for 6 h, the viable cell counts of both cell suspensions rapidly increased to $1.3{\times}10^9$ colony-forming units (CFU)/g. Moreover, while the viable cell population drastically decreased to $2.4{\times}10^6\;CFU/g$ for cells grown in RGR medium, it was maintained in cells fermented in ERGR medium for 24 h.

• 한국식품영양학회지
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• 제10권1호
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• pp.87-91
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• 1997

식혜에 함유된 이소말토올리고당과 밥알에 30unit/ml의 $\alpha$-아밀라아제, 글루코아밀라아제, $\alpha$-글루코시다아제, $\beta$-아밀라아제를 가하여 작용시킨 결과 글루코아밀라아제 외에는 일부밖에 가수분해하지 못하였다. 그리고, 인체의 효소인 $\alpha$-아밀라아제와 $\alpha$-글루코시다아제를 함께 작용시켜도 25% 이상 가수분해하지 못하므로 비피두스균의 활성인자로 작용할 것으로 보인다. 밥알은 물에 녹지 않기 때문에 식이섬유로도 작용할 것으로 보인다.

• 한국표면공학회지
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• 제31권2호
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• pp.117-126
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• 1998

In this study, the residue remaining on the silicon wafer during the oxide overetching using $C_4F_8/H_2$ helicon were plasmas and effects of various cleaning and annealing methods on the removal of the remaining residue were investigated. The addition of 30%$H_2$ to the C4F8 plasma increased the C/F ratio and the thickness of the residue on the etched silicon surface. Most of the residuse on the etched surfaces colud be removed by the oxygen plasmsa cleaning followed by thermal annealing over $450^{\circ}C$. Hydrogen-coataining residue formed on the silicon by 70%$C_4F_8/30%H_2$ helicon plasmas was more easily removed than hydrogen-free residue formed residue formed by $C_4F_8$ helicon wear plasmas. However, damage remaining on the silicon surface overetched using 70%$C_4F_8/30%H_2$ helicon plasmas was intensive and the degree of reocvery duing the post-annealing was lower.

• 한국응용과학기술학회지
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• 제26권4호
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• pp.428-433
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• 2009

Cellulose triacetate (CTA) was prepared from cotton linter and pulps which contain various contents of $\alpha$-cellulose. CTA which contains 2.8 of degree of substitution (DS) and 222 of degree of polymerization (DP) was obtained from V-81 pulp under the heterogeneous system. The DS was measured by the titration method, and the DP was obtained by measurement of viscosity. FT-IR spectometer (FT-IR 6300, JASCO) was used to analyze the chemical structure of raw materials and cellulose triacetate, and X-ray diffractometer (X-pert MPD PW3040, Philips) was used to confirm the crystal structure and to calculate the relative crystallinity index (RCI). As $\alpha$-cellulose content in pulp increased, the acetylation yield increased. Besides with a kind of pulp, it contains insoluble residue which was mainly formed due to the formation of glucomannan triacetate and xylan diacetate during the esterification.

• Advances in concrete construction
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• 제15권3호
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• pp.149-159
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• 2023

Water glass (WG) and sodium sulfate (SS) were used to prepare polymeric aluminum chloride residue cement mortar (PACRM) by single and compound blending with polymeric aluminum chloride waste residue, respectively. The structural strength and textural characteristics examinations showed that PACRM consistency increased by incorporating WG, but decreased by incorporating SS. When WG and SS were compounded, the mortar consistency initially rose before falling. The compressive strength of PACRM increased and then decreased as WG was increased. The mechanical properties of PACRM were better enhanced by SS than WG, showing no strength deterioration. The main reason for the improved mechanical properties of polymeric aluminum chloride waste residue in the presence of activators is the increased precipitation of reactive substances, such as C-S-H gels, calcium silica, and Ca(OH)₂. The density of the specimens with PACRM and the degree of aggregation of hydration products were significantly enhanced by generating more hydration products in the mortar. Further, the cracks and pores were significantly reduced, and the matrix structure was continuous and dense at 5% SS doping and 3% compound doping.

• 한국환경보건학회지
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• 제27권1호
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• pp.14-19
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• 2001

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

• 호남수학학술지
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• 제20권1호
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• pp.45-55
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• 1998

• 충청수학회지
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• 제32권1호
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• pp.87-95
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• 2019

The homothety classes of lattices in a two dimensional vector space over a nonarchimedean local field form a regular tree ${\mathcal{T}}$ of degree q + 1 on which the projective linear group acts naturally where q is the order of the residue field. We show that for any finite regular combinatorial graph of even degree q + 1, there exists a torsion free discrete subgroup ${\Gamma}$ of the projective linear group such that ${\mathcal{T}}/{\Gamma}$ is isomorphic to the graph.

• 동아시아식생활학회지
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• 제7권4호
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.