• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the Korean Wood Science and Technology
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• v.4 no.1
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• pp.33-37
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• 1976

This experiment was carried out to study the effects affecting to particle board quality by the mixed use of sawdust abandoning as the sawmill residues. The obtained results at this study are summarized as follows: 1) There was no significance in bending strength between 5% sawdust addition and non mixed particleboard. 2) The water absorption was increased as accordance with adding more sawdust. When the boards were mixed with sawdust until 20% the differences were shown among the test boards. 3) There was no differences between the moisture contents and also specific gravities between the comparated boards. There was no difference between the boards mixed with 5% sawdust and non mixed boards.

• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.5
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• pp.73-81
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• 2017

The improved movable weir supplements the advantages and disadvantages of the rubber weir and the conduction gate. It consists of a stainless steel gate, air bags, and a steel clamping plate. The stainless steel gate is the main body of the weir, and the inflatable rubber sheet serves to support the steel gate. The steel clamping plate is typically in direct continuous contact with water, but this leads to corrosion issues that can reduce the life of the entire movable weir. In this study, a panel-type glass-fiber-reinforced polymer (GFRP) clamping plate was designed and fabricated. The test results showed that the flexural load of the panel-type GFRP composite clamping plate was over twice that of the wings type GFRP clamping plate. The lowest moisture absorption value was obtained upon exposure to tap water, and exposure to other solutions showed similar values. Additionally, flexural load testing after exposure to an accelerated environment found the lowest residual loads of 80.51 % and 78.50 % at 50 and 100 days, respectively, for exposure to a $CaCl_2$ solution, while exposure to other environments showed residual failure loads of over 80 % at both 50 and 100 days.

• Restorative Dentistry and Endodontics
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• v.20 no.2
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• pp.832-838
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• 1995

The purpose of this study was to evaluate the amount of marginal microleakage of 2 light curable GI cements(Fuji II LC & VariGlass), which contain some resin components. 4 volunteers kept on acrylic resin plates, which contained dentin disks with cavities filled with test materials for 2 weeks. The time when polishing was done(5 minutes and 24 hours after filling) and the use of protective agents were varied, so 8 groups with each 6 specimens were tested. After having specimens(disks with cavities filled with materials) penetrated with 1% Methylene Blue solution, specimens were stored in 40% nitric acid solution for 4 days to extract adsorbed dye material. Supernatants of centrifuged samples were diluted 5 times and Spectrophotometer was used to determine the degree of absorption. Dye concentration was calculated through the pre-obtained Linear Regression Curve. The results were as follows. 1. The best result was seen in groups (PF24, PV24) which were protected and polished 24 hours later and the opposite phenomenon was seen in groups(NF24, NV24) which were held without protection and polished 24 hours later. Groups polished S minutes later showed moderate leakage pattern. 2. Groups polished 5 minutes later showed similar leakage amount irrespective of using of protective agent. But statistically insignificant lower values were seen in VariGlass than in Fuji II LC groups, So It was considered that VariGlass may be more resistant to early moisture attack than Fuji II LC. 3. In groups polished 24 hours later, there was no significant difference between materials but was definitely significant difference according to the use of protective agent. If the cement in which polishing will be done 24 hours later, Protective agent should be used to cover the surface.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• Journal of Forest and Environmental Science
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• v.39 no.1
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• pp.55-64
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• 2023

Properties of a lesser-used wood species were investigated to determine its potential for structural utilization. Trees of Delonix regia were felled and sampled at the base, middle and top and then sectioned to inner wood, middle wood, and outer wood for variation across the axial and radial directions. Hence, selected physical and mechanical properties as well as natural durability of D. regia along the radial and axial directions were examined. Obtained data were analyzed using analysis of variance (ANOVA) at α_0.05. There was no significant difference in the Moisture content (MC) of the wood but specific gravity (SG) decreased from base to top ranging from 0.35-0.44. Water absorption, volumetric swelling, and volumetric shrinkage range from 46.18-51.86%, 2.57-4.02%, and 2.26-3.96% respectively along the axial plane. The weight loss for graveyard exposure and accelerated laboratory decay test ranged from 25.14-48.00% and 32.02-44.45% respectively. Modulus of Rupture and Modulus of Elasticity values range from 29.42-72.68 Nmm² and 3,834.54-8,830.37 Nmm² respectively. The SG values has confirmed the species as a medium density wood and values of other properties tested showed that the wood is dimensional stable and moderately resistance to fungi and termite. Hence, it could be used for light construction purposes such as furniture and other interior woodwork.

• Korean Journal of Plant Resources
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• v.29 no.4
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• pp.385-392
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• 2016

This research was performed to develop seminal propagation method of Saururus chinensis (Lour.) Baill. by conducting a rigorous germination study. Well-selected seeds were dry-stored at 4 ± 1.0℃ during the experiment. To study dormancy type, non-stored seeds were analyzed by embryo observation, germination test and detecting for any difficulties in seed coat to absorb moisture. Then to improve germination, seeds were submerged for 24 hours in a solution of varying concentrations containing one of plant growth regulators and minerals. According to research, fleshly matured seeds had an undifferentiated embryo and had a low germination rate below 5%. In addition, water submersion led to moisture absorption, embryo in the seeds grew and germinated so it was deemed morphophysiological dormant seeds. Percent germination (PG) and germination energy (GE) was greatly improved by soaking in plant growth regulators and minerals for 24 hours. Especially, 500 ㎎/L GA₃ treatment resulted in the highest GE as 46.1%. KNO₃ meaningfully improved PG (54.3∼57.7%) at 10∼20 mM but effect of minerals on germination acceleration as GE were negatively impacted in all concentrations.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.429-436
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• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.28 no.6
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• pp.256-262
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• 2018

A great amount of fly ash, which is a waste from a thermal power plant, has not been appropriately recycled until now. Landfill of flay ash causes environmental pollution and enormous economic costs. In this study, manufacturing of architectural ceramic tile was investigated replacing fly ash with clay raw material. The properties of porcelain tile was analyzed after manufacturing porcelain tile with mineral based glaze and fast firing process. In particular, the effect of the fly ash addition on the properties of ceramic tile was investigated by increasing the amount of limestone addition. Porcelain tile with fly ash showed excellent bending strength, water absorption, warping and abrasion resistance. However, a significant decrease in durability was observed through the autoclave test. Addition of limestone increased the water absorption, twisting and hydration expansion of the ceramic tile, but it was confirmed that the durability of the ceramic tile with fly ash was greatly improved. In conclusion, recycled architectural ceramic tiles, which can meet domestic construction standards, could be manufactured with the addition of fly ash and limestone.