• 한국농촌생활과학회지
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• 제7권1호
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• pp.31-37
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• 1996

This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.

• 한국식생활문화학회지
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• 제21권6호
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

• 한국염색가공학회지
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• 제12권5호
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• pp.295-300
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• 2000

The melting behavior of hydrated polyacrylonitrile (PAN) and the rheological properties of hydrated PAN melt were investigated using DSC md modified capillary rheometer. With increasing the water content, Tm of the hydrated PAN was rapidly decreased and finally levelled off above a critical water content. However, the melt viscosity was further decreased even above the critical water content. The hydrated PAN melt showed a typical shear thinning behavior. In arrhenius plot, when the hydrated PAN melt was supercooled, it exhibited a different dependency on temperature from that above melting temperature.

• 한국수산과학회지
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• 제55권1호
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• pp.67-72
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• 2022

We investigated the changes in the egg diameter of chub mackerel Scomber japonicus with the stages of egg development (and distinguished between hydrated oocyte and non-hydrated oocyte) for 1, 2, 3, 5, 10, 15 and 30 days. The chub mackerel oocytes were preserved in seven fixing solutions (70% ethyl alcohol, 99.9% ethyl alcohol, 5% formalin, 10% formalin, 5% neutral buffered formalin, 10% neutral buffered formalin and Gilson's solution). At 30 days, the chub mackerel hydrated oocytes preserved in 70% ethyl alcohol and 99.9% ethyl alcohol had shrunk by 5.2% and 7.9%, respectively. Similarly, the non-hydrated oocytes in the same solutions shrunk by 10.3% and 14.0%, respectively. Oocytes preserved in Gilson's solution had an average egg diameter decrease in both the hydrated oocyte (by 16.9%) and non-hydrated oocytes (by 15.6%). The diameter of the preserved hydrated oocytes did not significantly differ between the 5% formalin, 10% formalin, 5% neutral buffered formalin and 10% neutral buffered formalin, with shrinkage percentages of 0.6%, 0.1%, 1.9% and 3.4%, respectively (P>0.05). Similarly, the shrinkage percentages of the non-hydrated oocytes were 4.3% (5% formalin), 5.5% (10% formalin), 4.3% (5% neutral buffered formalin), and 4.1% (10% neutral buffered formalin).

• 한국수소및신에너지학회논문집
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• 제33권3호
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• pp.219-225
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• 2022

In this study, as one part of the studies on the mechanical properties of the polymer electrolyte membrane, a study was conducted on the change in the mechanical properties due to hydration before and after aging of the polymer electrolyte membrane. The mechanical properties of the polymer electrolyte membrane changes due to hydration were confirmed through tensile tests of hydrated and non-hydrated Nafion 117. As results of this study, non-hydrated membrane showed higher mechanical properties than hydrated thing in the elastic region and some plastic regions. But, it was confirmed that hydrated membrane exhibited higher mechanical properties than non-hydrated thing in the large plastic region. Hydrated membrane has a lower glass transition temperature than non-hydrated thing due to the role of water as a plasticizer. In addition, the number of ion aggregates decreases, but the size increases, and the hydrated Nafion 117 is thought to have different mechanical properties from that of the non-hydrated thing due to the characteristic that the internal attraction is strengthened.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2016년도 제50회 동계 정기학술대회 초록집
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• pp.167.1-167.1
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• 2016

The interaction between adsorbed water and hydrogen on metallic surfaces is important for fundamental understanding of heterogeneous catalysis and electrode surface reactions in acidic environment. Here, we explore a long-standing question of whether hydronium ion can exist or not on a Pt surface coadsorbed with atomic hydrogen and water. Studies based on mass spectrometry and infrared spectroscopy show clear evidence that hydrogen atoms are converted into hydrated protons on a Pt(111) surface. The preferential structures of hydrated protons are identified as multiply hydrated $H_5O_2{^+}$ and $H_7O_3{^+}$ species rather than as hydronium ions. The multiply hydrated protons may be regarded as two dimensional zundel ($H_5O_2{^+}$) and Eigen cation ($H_7O_3{^+}$) in water-metal interface. These surface-bound hydrated protons may be key surface intermediates of the electrochemical interconversion between adsorbed hydrogen atoms and solvated protons.

• 한국세라믹학회지
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• 제43권12호
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• pp.846-851
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• 2006

This paper discuss the adsorption and fluidity properties of recycled cement powder with different hydration hysteresis and particle size. Reactivity of hydrated fine powder was negligible low. Therefore, the adsorption and fluidity properties with super-plasticizer for hydrated recycled cement powder was very important for using additive material. Adsorption amount of super-plasticizer was increased by the finer hydrated recycled cement powder addition. And the fluidity of hydrated recycled cement powder was very poor than un-hydrated cement powder. To Improve the fluidity of hydrated recycled cement powder, PC super-plasticizer is the more effective than NS super-plasticizer.

• 한국지하수토양환경학회지:지하수토양환경
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• 제24권2호
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• pp.1-7
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• 2019

The feasibility of using hydrated lime ($Ca(OH)_2$) was assessed in reducing soil loss in sloped land under field condition. During 6-month monitoring from May to October, amendment of hydrated lime (3%, w/w) to a test plot decreased soil loss by 76% as compared to the unamended plot. However, the growth of natural vegetation was hampered by hydrated lime addition due to pH increase. Hydrated lime can be used as an effective agent to prevent soil loss in sloped land, but additional treatments are needed to preserve vegetation growth, especially in crop fields.

• Archives of Plastic Surgery
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• 제46권3호
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• pp.204-213
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• 2019

Background In implant-based breast reconstruction, acellular dermal matrix (ADM) is essential for supporting the inferolateral pole. Recent studies have compared non-sterilized freeze-dried ADM and sterilized pre-hydrated ADM, but have not assessed whether differences were attributable to factors related to sterile processing or packaging. This study was conducted to compare the clinical outcomes of breast reconstruction using two types of sterile-processed ADMs. Methods Through a retrospective chart review, we analyzed 77 consecutive patients (85 breasts) who underwent tissue expander/implant breast reconstruction with either freeze-dried ADM (35 breasts) or pre-hydrated ADM (50 breasts) from March 2016 to February 2018. Demographic variables, postoperative outcomes, and operative parameters were compared between freeze-dried and pre-hydrated ADM. Biopsy specimens were obtained for histologic analysis. Results We obtained results after adjusting for variables found to be significant in univariate analyses. The total complication rate for freeze-dried and pre-hydrated ADMs was 25.7% and 22.0%, respectively. Skin necrosis was significantly more frequent in the freeze-dried group than in the pre-hydrated group (8.6% vs. 4.0%, P=0.038). All other complications and operative parameters showed no significant differences. In the histologic analysis, collagen density, inflammation, and vascularity were higher in the pre-hydrated ADM group (P=0.042, P=0.006, P=0.005, respectively). Conclusions There are limited data comparing the outcomes of tissue expander/implant breast reconstruction using two types of sterile-processed ADMs. In this study, we found that using pre-hydrated ADM resulted in less skin necrosis and better integration into host tissue. Pre-hydrated ADM may therefore be preferable to freeze-dried ADM in terms of convenience and safety.