• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.31-36
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• 2001

This paper report the effects of mix ingredients on the modulus of elasticity of high-strength concrete. The test of 284 cylinder specimens are conducted for type I with 10% replacement of fly-ash cement concretes. Different water-binder ratio, amounts of water and coarse aggregate as variables were investigated. And also analyzed it statistically by using SAS.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.623-628
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• 2001

The purpose of this study is to analyze representative methods of concrete mix design. As a results, it can be said that the properties of concrete are studied primarily for the purpose of selection of appropriate mix ingredients, and it is in this light that the various properties of concrete will be considered in appropriate mix design method.

• Korea Journal of Hospital Management
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• v.5 no.1
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• pp.24-39
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• 2000

This paper aims to analyze the effects that marketing mix variables have on the marketing performance of pharmaceutical manufacturers. It examines how product characteristics, price, marketing channel and promotion effort influence the sales and market share of anti-ulcer drugs in the markets for clinics and hospitals separately. Empirical results from 29 products of anti-ulcer drugs show that sales in hospitals are affected by the profit per prescription to the physician, brand name drugs relative to generics, and the age of ingredients since its introduction to the markets. Profit per prescription to the hospital, relative price, age of ingredients and promotion effort have positive effects on the market share.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.671-680
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• 2011

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.411-416
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• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• Journal of the Korea Concrete Institute
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• v.14 no.1
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• pp.67-75
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• 2002

For the design of concrete structures in the serviceability limit state, the uniaxial static modulus of elasticity may be a most important parameter. In particular, this may be so just for a deflection control of the structure. Even in new concrete codes, however, the elastic modulus is normally presented on the form of general empirical relationships with the compressive strength and density of concrete. Normally, there is a large uncertainty associated with the general equations obtained by regression. Thus, in a typical plot of static modulus of elasticity vs. compressive strength, a large scatter can be observed at same strength. The aim of this study is to present the method for obtain the maximum modulus of elasticity at same compressive strength. In the present paper report the effects of mix ingredients on the modulus of elasticity of high-strength concrete. The test of 284 cylinder specimens arc conducted for type I with 11 ％ replacement of fly-ash cement concretes. Different water-hinder ratio, amounts of water and coarse aggregate as variables were investigated. And also analyzed it statistically by using SAS.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.29-32
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• 2007

We investigated new ingredients with real efficacy in both in vitro and in vivo all together. Especially we focused on the real improving effort in the clinical experiments. Because most products containing effective materials evaluated in vitro failed to show a real improving effect in the human with acne. We evaluated the well-known ingredients in a small scale clinical experiment with half-finished goods containing each ingredient. Among these products, product formulating SeleMix AN composed with germinating soy bean and magnolias bark extract remarkably improved acne and acne scar. Moreover skin redness caused by severe acne was improved. There was statistical significance between placebo and sample. Two hundred volunteers participated in our pilot study with written informed consent. After then we performed in vitro efficacy test this ingredient. SeleMix AN inhibited the growth of propionibacterium acnes at a concentration of 0.0125% and suppressed histamine release by 16.9%. Moreover human fibroblast cell activity was increased by 57% compared to control. Lastly, we performed a clinical study. Consisting of groups of 23 volunteers. Although the period of the test was in summer accelerating sebum secretion and recurring a high tate of acne, inflammation lesions were especially improved after applying product containing SeleMix AN for 4 weeks.

• Feed Journal
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• v.3 no.7 s.23
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• pp.72-77
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• 2005

앞으로는 사료의 생산과 판매가 분리되어 갈 수 있다. 그 중심에는 단연 OEM사료가 선도적인 역할을 할 것이다. 초창기 OEM사료는 시대적인 상황과 필요성이 맞물려 등장했지만, 오늘날까지 성장과 발전을 멈추지 않고 있다. 초기에는 가격이 저렴하다는 인식이 많았지만, OEM사료의 실제 근본 취지는 농장에 맞는 맞춤사료를 설계하여, 최소의 비용으로 최대의 생산성을 올리는데 의의가 있다고 생각된다.

• Animal Bioscience
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• v.34 no.7
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• pp.1181-1192
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• 2021

Objective: The objective of the current study was to investigate the effects of dietary hatchery by-products (HBPs) as a replacement of fish meal (FM) on growth performance, relative organ weight, plasma measurements, immune organ index, meat quality, and tibia characteristics of broiler chickens. Methods: A total of 720 broiler chickens (3 d of age) were randomly allotted to 1 of 9 treatments with 8 replicates. Each replicate consisted of 5 male and 5 female birds. The basal diet was formulated to contain 5.0% commercial FM, whereas eight treatment diets were prepared by replacing 25%, 50%, 75%, or 100% of FM in the basal diet with infertile eggs (IFE) or a mixture of various HBPs (MIX); therefore, the inclusion levels of IFE or MIX in the experimental diets were 1.25%, 2.50%, 3.75%, or 5.00%. The diets and water were provided on an ad libitum basis for 32 d. Results: Increasing inclusion levels of IFE as a replacement of FM in diets had no effects on growth performance, plasma measurements, immune organ index, and tibia characteristics of broiler chickens. Increasing inclusion levels of IFE in diets increased (linear, p<0.05) meat lightness (L^*) but decreased (linear, p<0.05) meat redness (a^*). The breast meat pH at 1-h postmortem was increased (linear, p<0.05) by increasing inclusion levels of IFE in diets. Likewise, increasing inclusion levels of MIX in diets had no effects on growth performance, relative organ weight, plasma measurements, immune organ index, and tibia characteristics. However, increasing inclusion levels of MIX in diets increased (linear, p<0.05) 1-h postmortem pH but decreased (linear, p<0.05) 24-h postmortem pH of breast meat. Increasing inclusion levels of MIX in diets decreased (linear, p<0.05) thiobarbituric acid reactive substances values of breast meat. Conclusion: Both IFE and MIX are suitable alternatives to FM as protein ingredients in broiler diets.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.4
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• pp.1354-1360
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• 2010

The purpose of this study is to analyze the behavior of swine slurry wastewater from bogen, in the treatment of Aerobic Liquid-Composting treatment by Aerobic Liquid-Composting using a mixer and Micro Air Diffusion pH level was at the beginning and its rise was seemingly related to VFA. It appears that removal of BOD and COD are more effective by Aerobic than by Anaerobic. In terms of removal efficiency, it shows 70.9% of BOD and 39% of COD in M.A+Mix and 67.8% of BOD and 19% of COD in M.A. $NH_3-N$ decreases in all conditions, which is caused by both the characteristic of nitrogen and the rise of pH. $NO_3-N$ increases in all conditions. It is judged that the accumulation of $NO_3-N$ affects the reduction of the ratio of denitrification. In the result of the analysis of Manure in swine slurry of liquified fertilizer ingredients, content of Manure in swine slurry of liquified fertilizer ingredients in aerobic conditions (M.A+Mix) is higher than anaerobic conditions.