• Journal of the Korean Applied Science and Technology
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• v.19 no.1
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• pp.25-32
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• 2002

Two PU flame-retardant coatings, 2,3-DBPO/N-l00 (DBPON) and 2,3-DBPO/IL (DBPOI), were prepared by curing 2,3-dibromo modified polyester (2,3-DBPO) with isocyanate curing agent Desmodur N-l00 (or Desmodur IL) at room temperature. The physical properties and flame-retardancy of the two coatings were tested and compared. As a result, the pot-life, yellowness index, lightness index difference, $60^{\circ}$ specular gloss, cross-hatch adhesion, viscosity, and accelerated weathering resistance of DBPON were better than those of DBPOI; the fineness of grind of the two coatings were the same; and the drying time, hardness, and abrasion resistance of DBPOI were better than those of DBPON. The flame retardancy of the flame-retardant coatings increased with the content of the flame retarding component, 2,3-dibromopropanoic acid (2,3-DBP); and the LOI values of the two coatings were in a range of $27{\sim}29%$ when the content of 2,3-DBP was 30wt%.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.419-427
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• 2010

The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.23-34
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• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.

• Atmosphere
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• v.33 no.3
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• pp.307-317
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• 2023

This study investigates the physical mechanisms that contributed to the 2022 European record-breaking heatwave throughout May-August (MJJA). The European climate has experienced surface warming and drying in the recent decade (1979~2022) which influences the development of the 2022 European heatwave. Since its spatial pattern resembles the 2003 European heatwave which is a well-known case developed by the strong coupling of near-surface conditions to land surface processes, the 2022 heatwave is compared with the 2003 case. Understanding heatwave development is carried out by the European Centre for Medium-Range Weather Forecasts (ECMWF) Reanalysis version 5 (ERA5) and daily maximum surface temperature released by NCEP (National Centers for Environmental Prediction) CPC (Climate Prediction Center). The results suggest that the persistent high pressure along with clear sky tends to increase the downward shortwave radiation which leads to enhanced sensible heat flux with the land surface dryness. Terrestrial Coupling Index (TCI), a process-based multivariate metric, is employed to quantitatively measure segmented feedback processes, separately for the land, atmosphere, and two-legged couplings, which appears to the development of the 2022 heatwave, can be viewed as an expression of the recent trends, amplified by internal land-atmosphere interactions.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.670-676
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• 2018

Experiments on combustion gases generation of untreated cypress specimens or treated with boric acid, ammonium pentaborate, and boric acid/ammonium pentaborate additive were carried out. Test specimens were painted three times with 15 wt% boron compound aqueous solutions. After drying, the generation of combustion gas was analyzed using a cone calorimeter (ISO 5660-1). As a result, comparing to untreated specimen, the smoke performance index (SPI) of the specimens treated with the boron compound increased by 1.37 to 2.68 times and the smoke growth index (SGI) decreased by 29.4 to 52.9%. The smoke intensity (SI) of the specimens treated with boron compounds is expected to be 1.16 to 3.92 times lower than that of untreated specimens, resulting in lower smoke and fire hazards. Also, the maximum carbon monoxide ($CO_{peak}$) concentration of specimens treated with boron compounds was 12.7 to 30.9% lower than that of untreated specimens. However, it was measured to produce fatal toxicities from 1.52 to 1.92 times higher than that of permissible exposure limits (PEL) by Occupational Safety and Health Administration (OSHA). The boron compounds played a role in reducing carbon monoxide, but it did not meet the expectation of reduction effect because of the high concentration of carbon monoxide in cypress itself.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.110-122
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• 2018

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

• Natural Product Sciences
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• v.15 no.3
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• pp.134-138
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• 2009

In an attempt to establish anti-ulcerogenic activity of potato tubers, inhibitory activity against ethanol- and indomethacin-induced gastric ulcer models in rats was evaluated for the first time. From several varieties of potato tubers including Solanum tuberosum L. cv. Superior (white skin and fresh potato) and two new varieties of (Bora valley and Gogu valley), raw potato juice was prepared and the starch was obtained from each juice by filtration and drying. Upon oral administration to rats, raw potato juice showed more or less inhibitory activity. The starch showed higher and dose-dependent inhibitory activity, suggesting that the active ingredient in raw potato juice may be the starch. Particularly, the starch obtained from the tubers of new potato variety, "Bora valley," with purple color, showed the highest inhibitory activity (62.4% and 37.1% inhibition of ulcer index at 500 mg/kg), while omeprazole (proton pump inhibitor) used as a reference drug showed 74.4% and 75.7% inhibition at 20 mg/kg against ethanol- and indomethacin-induced ulcer formation, respectively. The present study provides a first evidence of anti-ulcerogenicity of raw potato juice and the starch. Especially, the starch from "Bora valley" strongly inhibited ulcer formation in rats. Considering that these are food components, they may be safely used for anti-ulcerogenic nutraceuticals.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1230-1242
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• 1993

In a case of mushroom (Lentinus Edodes L.) , visual features are crucial for grading and the quantitative evaluation of the growth state. The extracted quantitative visual features can be used as a performance index for the drying process control or used for the automatic sorting and grading task. First, primary external features of the front and back sides of mushroom were analyzed. And computer vision based algorithm were developed for the extraction and measurement of those features. An automatic thresholding algorithm , which is the combined type of the window extension and maximum depth finding was developed. Freeman's chain coding was modified by gradually expanding the mask size from 3X3 to 9X9 to preserve the boundary connectivity. According to the side of mushroom determined from the automatic recognition algorithm size thickness, overall shape, and skin texture such as pattern, color (lightness) ,membrane state, and crack were quantified and measured. A portion of t e stalk was also identified and automatically removed , while reconstructing a new boundary using the Overhauser curve formulation . Algorithms applied and developed were coded using MS_C language Ver, 6.0, PC VISION Plus library functions, and VGA graphic function as a menu driven way.

• International Journal of Concrete Structures and Materials
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• v.10 no.3
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• pp.337-353
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• 2016

The successful completion of the present research would be achieved using ground waste glass (GWG) microparticles in self-consolidating concrete (SCC). Here, the influences of GWG microparticles as cementing material on mechanical and durability response properties of SCC are investigated. The aim of this study is to investigate the hardened mechanical properties, percentage of water absorption, free drying shrinkage, unit weight and Alkali Silica Reaction (ASR) of binary blended concrete with partial replacement of cement by 5, 10, 15, 20, 25 and 30 wt% of GWG microparticles. Besides, slump flow, V-funnel, L-box, J-ring, GTM screen stability, visual stability index (VSI), setting time and air content tests were also performed as workability of fresh concrete indicators. The results show that the workability of fresh concrete was increased by increasing the content of GWG microparticles. The results showed that using GWG microparticles up to maximum replacement of 15 % produces concrete with improved hardened strengths. From the results, when the amount of GWG increased there was a gradual decrease in ASR expansion. Results showed that it is possible to successfully produce SCC with GWG as cementing material in terms of workability, durability and hardened properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.