• Fashion & Textile Research Journal
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• v.23 no.6
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• pp.836-843
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• 2021

Recently, with an increase of interest in hygiene of textile products, research related to finishing technology to impart various functionalities, such as antibacterial and deodorizing properties, has also required. Therefore, in this study, the improvement of comfort was examined by analyzing the change of moisture characteristics and antibacterial and deodorizing properties of underwear fabric by chitosan microcapsule(CH-M) finishing. The results revealed that moisture absorption time of the fabric shortened, diffusion rate increased, while absorption rate slightly increased because of microcapsule finishing. In addition, the one-way transfer capacity of the microcapsule finished fabric was 17.69, which improved moisture transfer to one side, while OMMC showed the values of 0.32 and 0.37 for untreated and finished fabrics, respectively, which slightly increased after finishing. In the case of untreated fabric, antibacterial activity was 89.0% against Staphylococcus aureus and 70.3% against Klebsiella pneumoniae; however, both strains showed 99.9% antibacterial activity by CH-M finishing. An excellent bacterial reduction rate was also observed. In the case of the CH-M finished fabric, there was a deodorization effect exceeding 99% up to 120 minutes, and it showed an excellent deodorization effect of more than 99% even after 10 repeated washings.

• Advances in concrete construction
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• v.10 no.6
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• pp.515-526
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• 2020

Cold-mixed asphalt mixture is a widely recommended asphalt pavement materials with potentially economic and environmental benefits. Due to the reduction of natural non-renewable mineral resources, powder minerals with similar properties are considered as new mineral fillers in asphalt mixtures. This study explored the feasibility of using cement to replace natural limestone powder (LP) in emulsified asphalt concrete modified by styrene-butadiene styrene copolymer. The experimental tests, including compressive strength, Marshall stability as well as moisture susceptibility test, were used to investigate the mechanical properties, the Marshall stability, flow value, as well as the moisture damage. In addition, the influence of material composition on the performance of asphalt concrete is explained by the microstructure evolution of the pore structure, the interface transition zone (ITZ), and the micromorphology. Due to mineralogical reactivity of cement, its replacement part of LP improved the mechanical properties, Marshall stability, but it will reduce the moisture susceptibility and flow value. This is because with the increase of the cement substitution rate, the pore structure of the asphalt concrete is refined, the width of ITZ becomes smaller, and the microstructure is more compact. In addition, asphalt concrete with a larger nominal particle size (AC-16) has relatively better performance.

• Korean Journal of Remote Sensing
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• v.39 no.6_1
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• pp.1185-1193
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• 2023

The increasing interest in soil moisture data from satellite imagery for applications in hydrology, meteorology, and agriculture has led to the development of methods to produce variable-resolution soil moisture maps. Research on accurate soil moisture estimation using satellite imagery is essential for remote sensing applications. The purpose of this study is to generate a soil moisture estimation map for a test area using KOMPSAT-3/3A and KOMPSAT-5 SAR imagery and to quantitatively compare the results with soil moisture data from the Soil Moisture Active Passive (SMAP) mission provided by NASA, with a focus on accuracy validation. In addition, the Korean Environmental Geographic Information Service (EGIS) land cover map was used to determine soil moisture, especially in agricultural and forested regions. The selected test area for this study is the western part of Jeju, South Korea, where input data were available for the soil moisture estimation algorithm based on the Water Cloud Model (WCM). Synthetic Aperture Radar (SAR) imagery from KOMPSAT-5 HV and Sentinel-1 VV were used for soil moisture estimation, while vegetation indices were calculated from the surface reflectance of KOMPSAT-3 imagery. Comparison of the derived soil moisture results with SMAP (L-3) and SMAP (L-4) data by differencing showed a mean difference of 4.13±3.60 p% and 14.24±2.10 p%, respectively, indicating a level of agreement. This research suggests the potential for producing highly accurate and precise soil moisture maps using future South Korean satellite imagery and publicly available data sources, as demonstrated in this study.

• Textile Coloration and Finishing
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• v.22 no.1
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• pp.8-13
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• 2010

Needle contamination was investigated using a test rig simulated the knitting points in the knitting machine in relation with the characteristics of knitting yarn such as yarn type and moisture contents. When used open-end yarn compared with combed and carded ring-spun yarns, the needle contamination was significantly increased because of the higher friction between yarn and needle by the fly and other impurities. Also Lower moisture content of the yarns aggravated the needle contamination. In addition knitting yarn breakage was substantially influenced by the higher needle contamination.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.572-580
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• 2013

This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity ($a_w$), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• Korean Journal of Microbiology
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• v.17 no.1
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• pp.16-24
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• 1979

In order to investigate the production of aflatoxin in various conditions such as pH, moisture and temperature, 27 smaples were inoculated with Aspergillus flavus, and in addition 3 smaples were inoculated with the mixture of Aspergillus flavus and Bacillus subtilis and cultured under the conditions such as $20^{\circ}C$ and 30% moisture contents. The following results were obtained : 1) Aflatoxin production was the highest at pH 5.0 and relatively high at pH 7.0. Its production was decreased significantly when pH reached 9.0. 2) The yield of aflatoxin was shown comparatively high level at 30% moisture contens. The higher moisture contents was, the lower aflatoxin production was. 3) The highest level of aflatoxin production was at $20^{\circ}C$, and comparatively high level was at $30^{\circ}C$. However, its production was fairly low at $40^{\circ}C$. 4) The highest crude aflatoxin production was 5,093ppm $(B_1,\;1.912\;ppm;\;B_2,\;0.521\;ppm;\;G_1,\;2.119\;ppm;\;G_2,\;0.541\;ppm)$ at 30% moisture, pH 5.0 and $20^{\circ}C$ and the lowest one 2.197 ppm $(B_1,\;0.793\;ppm;\;B_2,\;0.185\;ppm;\;G_1,\;0.102\;ppm;\;G_2,\;0.381\;ppm)$ at 63% moisture, pH 9.0 and $40^{\circ}C$ 5) When Aspergillus flavus and Bacillus subilis were cultured together under the conditions such as $20^{\circ}C$ and 30% moisture, aflatoxin production was decreased by 27% comparing with the culture of Aspergillus flavus alone.

• Journal of Korea Water Resources Association
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• v.35 no.1
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• pp.65-75
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• 2002

The objectives of this study are to analyse model-based soil moisture variations depending on model parameters m and $T_0$ and to evaluate the model performance for the simulation of soil moisture variations by the comparison of observed groundwater levels and model-driven soil moisture amounts and observed and simulated river discharges at the basin outlet. The selected study area is the Pyungchang IHP river basin with outlet at Sanganmi station and the summer flooding events during '94-'98 are used for the analysis. As a result, soil moisture holding capacity is increased according to increase the parameter m that represents effective groundwater depth. This phenomenon is especially dominant when higher m and $T_0$ values are used. The qualitative comparison of computed base flow and observed groundwater level shows that the base flow peaks are reasonably simulated and the decreasing limbs of hydrograph are mainly caused by base flows. It is concluded that TOPMODEL can be used effectively for simulating basin-averaged soil moisture variations in addition to river flow generations.