• Journal of the Korea Concrete Institute
• /
• v.16 no.4 s.82
• /
• pp.477-484
• /
• 2004

As a part of durability improvement of concrete-structure, penetrating water repellency of liquid type is applied to concrete surface. Besides, a related standard is made recently, but the standard has been prescribe for initial settlement state of penetrating water repellency of liquid type, to the exclusion of performance variation depending time and outdoor environment factor. For measurement of performance variation, we measured the weight of outdoor exposure specimen every regular intervals and check a measured value against a measured value of different condition specimen. Moreover, after the application of penetrating water repellent, measured a adhesive strength in tension between cement-polymer modified waterproof coatings and surface of specimen. The applied penetrating water repellent is a emulsified silicon type with a deep penetration depth. In view of the results so far achieved, the more a Quantity of application and active solid content does get, the deeper penetrating water repellency of emulsion type Penetrate get longer and supplied moisture increase in quantity, a penetrating water repellency of liquid type penetrates more deep, but a quantity of water absorption increase gradually. Perhaps this result is caused by a reduction of active solid content on concrete surface, because active ingredient is moved into the concrete by dissolution.

• Korean Journal of Clinical Pharmacy
• /
• v.21 no.3
• /
• pp.256-269
• /
• 2011

Omega-3 fatty acids are a specific type of unsaturated fat that the body cannot manufacture on its own, so they must be obtained from food which is essential fatty acids (EFAs). Omega-3 fatty acids consist of three types which are a-Linolenic Acid (ALA), Eicosapentaenoic (ELA), and Docosahexaenoic Acid (DHA). Especially, EFAs help to prevent skin and hair drying, acne, eczema, prevention from allergies, brittle nails, rashes, and tiny lumps. The aim of this study is to investigate improvement and protection for hair damaged by chemical treatment with omega-3 formulated shampoo. We selected virgin hair sample and divided into two groups for bleaching once and three times and then damaged hair by changing the number of hair bleaching (twice with interval of 15 minutes). Each bleached hair was treated by five different kinds of shampoo (Control, Horse shampoo, DHA shampoo, EPA shampoo, Omega-3 shampoo mixture). Apart from this, EPA/DHA 2, 5, 8, 10 and 12% shampoo were prepared and treated to hair for comparing rate of progress in damaged hair. To quantify improved condition of damaged hair, we performed Scanning Electron Microscope (SEM) for ultrastructure of damaged hair fraction, measurement of thickness change and BCA Protein Assay for recovery rate of damaged hair. The moisture in hair was measured by Thermal analysis machine. In results, we observed the particle of hair surface damaged by bleaching treatment were well improved with treatment with EPA and DHA shampoo. Also, quantity of protein was lowered with higher concentration of EPA & DHA i.e., 8 and 12 % then compared with horse oil shampoo in three times treatment group. It shows that bleached hair have been recovered by treating rapidly and get protective coat. In conclusion, EPA and DHA shampoo improved damaged hair, especially with EPA / DHA 12% shampoo. Also, EPA shampoo could protect the damaged hair depending on increasing concentration of EPA. Therefore, we conclude omega-3 shampoo could make damaged hair protect and get healthy hair environment.

• Journal of the Korean Geotechnical Society
• /
• v.29 no.10
• /
• pp.29-37
• /
• 2013

Organic soils are widely distributed at Youngdong areas in Kangwon prefecture and Jeonbuk area. Such organic soils usually consist of undecomposed fiber materials. It is difficult to exactly measure the water content of such organic soils because some organic materials may decompose at $110^{\circ}C$ in drying oven. In this study, both drying oven and microwave oven methods are used to measure the water content of organic soils. Three different levels of oven temperature, $60^{\circ}C$, $80^{\circ}C$, and the standard temperature of $110^{\circ}C$, were used to measure the water content of organic soils in the 1st, 2nd, and 3rd day. The water content by microwave oven was measured for two different sample masses (30, 60 g) with five different measuring times (3, 6, 9, 12, 15 min.). As the temperature increased, the water content of organic soils increased due to the decomposition of organic materials in soils. The water content of some soils increased up to 2 times as the temperature was increased from $60^{\circ}C$ to $110^{\circ}C$. However, the water content was not changed after the 1st day, regardless of drying oven temperature and soil types. The water content by microwave oven became constant after 12 min. for the 30 g sample and 15 min. for the 60 g sample used. The measured water content by microwave oven was similar to that measured by drying oven at $60^{\circ}C$.

• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.204-212
• /
• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.10
• /
• pp.1703-1708
• /
• 2004

This study was carried out to investigate the characteristic quality of jeungpyun added Paecilomyces japonica with different fermentation time. The volume of jeungpyun added Paecilomyces japonica was more increased after fermentation. The volume was decreased when the fermentation was progressed. The pH was 5.1 before fermentation and the pH decreased when the fermentation was progressed. Moisture content was more increased as the time of fermentation became longer. Hunter color test, L value and b value appeared the highest after 1st fermentation, and it appeared lesser when the time of fermentation became longer. In measurement of texture, hardness showed the highest value when 90 minutes passed after the 2nd fermentation. Gumminess and brittleness were tend to increase when it have longer fermentation time. In scanning electron microscopic observation, organization of sponges was tend to break down as the fermentation time was longer. Sensory properties showed that color intensity was more strong when second fermentation was progressed, and hardness, toughness, sourness were high when the fermentation time was longer. In conclusion overall acceptability of jeungpyun, 3$0^{\circ}C$, 3 hours after 1st fermentation and 2nd fermentation for 30 minutes, 35$^{\circ}C$ showed the most preference.

• Journal of Korean Society for Atmospheric Environment
• /
• v.29 no.6
• /
• pp.789-800
• /
• 2013

$N_2O$ and $CH_4$, Greenhouse gas emission, Forest soil, Closed chamber technique, Soil uptake $N_2O$ and $CH_4$ are important greenhouse gases (GHG) along with $CO_2$ influencing greatly on climate change. Their soil emission rates are highly affected by bio-geo-chemical processes in C and N through the land-atmosphere interface. The forest ecosystems are generally considered to be net emission for $N_2O$; however, net sinks for $CH_4$ by soil uptake. Soil $N_2O$ and $CH_4$ emissions were measured at Mt. Taewha in Gwangju, Kyeonggi, Korea. Closed chamber technique was used for surface gas emissions from forest soil during period from May to October 2012. Gas emission measurement was conducted mostly on daytime (from 09:00 to 18:00 LST) during field experiment period (total 25 days). The gas samples collected from chamber for $N_2O$ and $CH_4$ were analyzed by gas chromatography. Soil parameters were also measured at the sampling plot. GHG averages emissions during the experimental period were $3.11{\pm}16.26{\mu}g m^{-2}hr^{-1}$ for $N_2O$, $-1.36{\pm}11.3{\mu}gm^{-2}hr^{-1}$ for $CH_4$, respectively. The results indicated that forest soil acted as a source of $N_2O$, while it acted like a sink of $CH_4$ on average. On monthly base, means of $N_2O$ and $CH_4$ flux during May (spring) were $8.38{\pm}48.7{\mu}gm^{-2}hr^{-1}$, and $-3.21{\pm}31.39{\mu}gm^{-2}hr^{-1}$, respectively. During August (summer) both GHG emissions were found to be positive (averages of $2.45{\pm}20.11{\mu}gm^{-2}hr^{-1}$ for $N_2O$ and $1.36{\pm}9.09{\mu}gm^{-2}hr^{-1}$ for $CH_4$); which they were generally released from soil. During September (fall) $N_2O$ and $CH_4$ soil uptakes were observed and their means were $-1.35{\pm}12.78{\mu}gm^{-2}hr^{-1}$ and $-2.56{\pm}11.73{\mu}gm^{-2}hr^{-1}$, respectively. $N_2O$ emission was relatively higher in spring rather than other seasons. This could be due to dry soil condition during spring experimental period. It seems that soil moisture and temperature mostly influence gas production and consumption, and then emission rate in subsoil environment. Other soil parameters like soil pH and chemical composition were also discussed with respect to GHG emissions.

• Journal of Animal Science and Technology
• /
• v.49 no.2
• /
• pp.257-268
• /
• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.

• Applied Biological Chemistry
• /
• v.29 no.2
• /
• pp.227-236
• /
• 1986

Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, Mn and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the preparation. The total free amino acid content was 16.49 mg/g for group A, 13.68 mg/g for group B and 15.84 mg/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group B throughout aging period.

• Microbiology and Biotechnology Letters
• /
• v.10 no.3
• /
• pp.227-232
• /
• 1982

The methods determining the growth rate of mold on beans were investigated in order to compare the growth of Aspergillus oryzae on lupinseed to that on soybean. The growth of A. oryzae on cooked whole or paste form of bean substrates was evaluated by the measurements of colony diameter and hyphae length of the mold. The mold showed characteristic lag times to form the colony on different types of substrate. The growth of colony diameter was coincided with the increase in $\alpha$-amino nitrogen content of the substrate when the moisture level of the substrates was similar each other. The colony diameter and the cultivation time after the lag period showed a straight line relationship, from which the growth rate was estimated. in general, lupinseed paste allowed faster growth of A. oryzae than soybean paste at the initial growth phase. The lag time to form the colony was 24.0 hrs on lupinseed paste and 44.4 hrs on soybean paste. The growth rate after colony formation was, however, 7.05 mm/day for lupinseed paste and 8.83mm/day for soybean paste, which indicated that the growth rate after the lag period was faster on soybean compared to lupinseed. The sporulation time of the mold was related to the lag time for the colony formation. The measurement of hyphae length on whole beans could be used as a simple and rapid method of estimating the growth property of mold on different substrates.11 showed that the growth of A. oryzae was partly hindered by the thick hull of the lupinseed.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.6
• /
• pp.4032-4038
• /
• 2014

Vegetable fatty acid solid soap requires a drying process for moisture evaporation and hardness after being manufactured through saponification. Although the soap is manufactured by mixing additives mainly from natural ingredients, existing studies have focused primarily on the usability of vegetable solid soap. Consequently, research into the physical properties of vegetable fatty acid solid soap mixed with natural ingredients has been unsatisfactory. Therefore, this study attempted to compare and observe the changes in the physical properties (pH, surface tension, critical micelle concentration, and cleansing power) of solid soap in accordance with the drying period and additives (tea tree E.O and $TiO_2$) using pH paper, the Du Nouy measurement method, sedimentation method, and ultrasound washer. Regardless of the mixture with additives, vegetable fatty acid solid soap showed the same pH, and there was no change in the pH while maintaining pH 8 beginning from the $2^{nd}$ weeks to $12^{th}$ weeks of drying. In addition, as a result of measuring the surface tension and CMC, regardless of the drying period, only the soap added with $TiO_2$ showed an even value of 62.5mg/L, whereas the other soap specimens showed a decline in CMC to 25mg/L on the fourth week of drying. As a result of measuring the detergency, the removal efficiency of vegetable fatty acid solid soap mixed with tea tree E.O and $TiO_2$ and dried for four weeks was 4.50~4.65%, which was higher than that of the vegetable fatty acid solid soap without additives (3.62~3.92%).