• KOREAN JOURNAL OF CROP SCIENCE
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• v.22 no.2
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• pp.121-127
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• 1977

Leaf burning due to nitrofenapplication was characterized as brown color spot appearing on the leaf sheath and blade. The spots predominantly appeared around 5-7 cm high above soil surface regardless of different particle size, formulation, application method, or water level. Magnitude and frequency of burn spots increased somewhat as the granular size gets finer, by higher water level, or in transplanted rice compared to directly sown rice when applied at 7 leaf-stage, but there was no indication of increase in leaf burning due to clinging of floating dust to rice plant. When collections from local distributor's stock of TOK 7G, a granular formulation of nitrofen, were analyzed for particle size composition, 98.9% by weight ranged between 9 to 35 meshes, and only about 0.08% by weight was of particles finer than 100 mesh.

• Applied Chemistry for Engineering
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• v.4 no.3
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• pp.537-543
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• 1993

The effect of agitation on liquid-liquid dispersion was investigated in an immisible liquid phase(n-hexane/water) system. Four different types of six-bladed turbine impellers were used: a flat blade, two screen blades and a solid edged 60 mesh screen blade. We found that the extent of dispersion of organic phase and power consumption of agitator were decreased in the order of flat, solid edged, 60 mesh, and 40 mesh blades at same agitation speed. And the minimum agitation speed for complete dispersion of organic phase was increased with increasing volume fraction of organic phase. Also, mean diameter of liquid droplets of dispersed phase was decreased with increasing agitation speed and it was increased in the order of solid edged, flat, 60 mesh, and 40 mesh screen blades at same agitation speed. At complete dispersion, the minimum power consumption was not vary significantly with impeller blade types, but the solid edged screen blade impeller gave the smallest and uniform sizes of liquid droplets, and it had a good performance for liquid-liquid dispersion. In this condition, Power number was not affected by Reynolds number and it was constant in turbulent flow region, and Sauter mean diameter($d_{32}$) of liquid droplets was expressed as a function of volume fraction of organic phase(${\phi}$) and Weber number($N_{We}$) as follows: $d_{32}/D=a(1+b{\phi})N_{We}{^{-0.6}}$.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.530-541
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• 2014

The dredge gear is dragged along the bottom of the sea to catch targeted edible bottom dwelling species. Species composition and ecological index of the catches of dredge were estimated around Gangneung coastal fishing ground by dredge with different mesh size and tooth space from July to December 2013. Eight different types of dredge including four different tooth space (24.7 mm, 29.9 mm, 34.9 mm, 40.1 mm) and four different mesh size(15.5 mm, 32.7 mm, 51.1 mm, 60.0 mm) were used in the experiment. During the experiment, total catches were collected 31 species as sipunculida 1 species, mollusca 13 species, annelida 3 species, arthropoda 8 species, echinodermata 4 species and others 2 species. The dominant genus were mollusca and echinodermata while the dominant species were Megangulus venulosus, Pseudocardium sachalinensis, Schaphechinus brevis. The richness index was ranged 1.29-1.72, evenness index was 0.6-0.65 and diversity index was 1.65-1.83 according to the tooth space and mesh size of dredge. Richness index, diversity index were high at tooth space 34.9 mm dredge and ecological index showed decreasing tendency with the increasing of mesh size of dredge. Cluster and MDS analysis, based on a Bray-Curtis and similarity matrix of fourth root transformed data of number of species and wet weight, showed division into four different groups as four different tooth space (Group A), four different mesh size Group B (51.1 mm, 60.0 mm), Group C (32.7 mm) and Group D (15.5 mm).

• Resources Recycling
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• v.7 no.5
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• pp.13-18
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• 1998

This study was carried out to understand the properties of the E.A.F. steel-making dusts for stabilization processing. The properties are related to mincral composition, shape, particle size, magnetism, density, porosity and leaching characteristic. the dust particles, the size of which ranges from sub-micron to tens-micron, were mainly spherical like balls that were agglomerated each other: the large particles were generally Fe-rich and the small particles were spherical like balls that were agglomerated each other: the large particles were franklinite (ZnFe$_{2}O_{4}$), magnetite (Fe$_{3}O_{4}$) and zincite (ZnO) by XRD analysis. When the dusts were sieved by a wet process, the particle fraction over 200 mesh had 1.5 wt.% with magnetite and quartz. The particles in the size range of 200-500 mesh consisted of magnetite, franklinite. The 82 wt.% of the steel-making dusts were occupied by the particles finer than 500 mesh and contained franklinite and zincite as main mineralogical compositions. When the dusts of around 78% porosity compressed under the load of approximately 1 KPa, the porosity decreased to 68% and to 535 under around 13 KPa. When the E.A.F. dusts were leached according to the Korea standard leaching procedure on the waster, the heavy metals exceeding the leaching criteria were cadmium, lead and mercury.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.1
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• pp.132-135
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• 2005

The purpose of this study was to propose the modified strip crown technique for esthetic restoration of primary anterior teeth using glass fibers. Celluloid crown form(3M, USA), Z100(P shade, 3M, USA). Aeliteflo(Bisco Inc., USA), and Clearfil SE Bond(Kuraray Medical Inc., Japan) were used for this technique. Mesh type of glass fiber(TESCERA Fiber Mesh, Bisco Inc, USA) was used for reinforcing material. After trimming the celluloid crown form, resin adhesive and flowable resin were applied on the pre-shaped glass fiber mesh. That mesh was placed on the lingual surface of inside of celluloid crown form and followed by light activation. Composite resin was filled into the celluloid crown form and put it on a prepared tooth and then light activated and finished the margin. The new modified strip crown technique can provide esthetics and increased durability for restoration of primary anterior teeth.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.525-527
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• 1998

This study was conducted to determine the optimum cultural condition and method for in vitro mass production of Hibiscus syriacus L. 'Honghwarang'. When callus induced in MS solid medium supplemented with 0.01 mg/L TDZ was cultured in liquid medium containing 0.01mg/L TDZ, callus growth and shoot primordia formation was most effective. Formed shoot primordia were regenerated into shoot in MS or 1/2 MS medium of growth regulator-free condition. Effects of mesh size, shaking speed on callus and shoot primordia formation were examined after 5 weeks. Callus and shoot primordia formation was formed most effectively at 10 mesh and 80 rpm shaking speed in liquid medium.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.629-633
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• 2000

To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of $30{\sim}50$ mesh, $50{\sim}80$ mesh and $80{\sim}200$ mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.

• Journal of Ginseng Research
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• v.32 no.3
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• pp.179-186
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• 2008

Effect of pulverization on total solid, crude saponin, and acidic polysaccharide contents of dried red ginseng main root were tested. Several particle size samples, including red ginseng main root (non pulverized), $10{\sim}40$ mesh powder, $40{\sim}100$ mesh powder, and >100 mesh powder were used in the extraction. The sequential solvent extraction method (1st: 70% EtOH at $70^{\circ}C$ for 12 hr, 2nd: 70% EtOH at $70^{\circ}C$ for 12 hr, 3rd: water at $70^{\circ}C$ for 12 hr) was applied to extract the saponins and acidic polysaccharide. Extraction yield of total solid of pulverized red ginseng ($10{\sim}40$ mesh size) was increased to 20% compared with that of non-pulverized. Especially, the crude saponin content of pulverized red ginseng ($10{\sim}40$ mesh size) showed an increase of 47% over non-pulverized. No difference in the component ratio was observed by pulverization, when the individual ginsenosides were quantified by HPLC. Also, extraction yield of acidic polysaccharide of pulverized red ginseng ($10{\sim}40$ mesh size) was increased 57% compared with that of non-pulverized. The results suggested that pulverization might be useful for increasing the extraction yield of red ginseng components.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.