• Proceedings of the Korean Geotechical Society Conference
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• 2009.09a
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• pp.412-419
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• 2009

Large quantity of extra soils discharged from excavation site in Songdo area can be treated by hardening agents and utilized in surface stabilized layer overlying thick reclaimed soft soil deposit. Though surface layer stabilization method using cement or lime for very soft soils has been studied in recent years, but studies on moderately soft clayey silt has not been tried. The purpose of this research is to investigate optimum mixing condition for stabilizing Songdo marine soil with low plasiticity. The optimum mixing conditions of hardening agents with Songdo soil such as kind of agents, mixing ratio, initial water content and curing time are investigated by uniaxial compression test and laboratory vane test. The results indicate that strength increases with high mixing ratio and long curing time, while decreases drastically under certain water content before mixing. Finally, optimum mixing condition considering economic efficiency and workability with test results was proposed.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Journal of Korean Society on Water Environment
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• v.21 no.4
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• pp.379-384
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• 2005

In this research, coagulation was employed as the pretreatment for membrane process. The effective coagulation conditions were decided after the discussion of different coagulant doses and mixing conditions, etc. Raw water was taken from Nakdong River. The best operation occurred when G value was $230s^{-1}$ and the slow mixing lasted around 5 minutes at G value was $23s^{-1}$. To investigate the optimum coagulant dosage, the optimum organics removal was target as organic removal reduces membrane fouling effectively than particle removal. This result indicated that organics are more important causes than turbidity for membrane fouling. However, turbidity becomes an important factor after certain amount of organic matters is removed.

• Elastomers and Composites
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• v.48 no.2
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• pp.103-113
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• 2013

The properties of the rubber composites containing a silane and silica were evaluated by changing the mixing time and temperature, in order to find the optimum mixing conditions. Characteristics of the compounds were evaluated after mixing at $120^{\circ}C$, $140^{\circ}C$, and $160^{\circ}C$ with various mixing time. With increasing of mixing time, mooney viscosity decreased while the bound rubber contents of the compounds increased. Viscosity rise by increased mixing time was bigger at low temperature and the higher the mixing temperature the faster in the formation of bound rubber. With lower mixing temperature of $120^{\circ}C$, cross-linking rate was almost constant. Dynamic viscoelastic properties and dispersity of the compound showed that dispersion of ingredients and reaction was not sufficient with the mixing time of less than 10min. On the contrary, with high temperature, it was obvious that good dynamic and physical properties could be obtained due to sufficient coupling reaction, however it was thought this high temperature is not optimum because of sensitive cross-linking rate and physical properties and excessive formation of bound rubber. Consequently, it was confirmed that the mixing condition of 10min at $140^{\circ}C$ was optimum for the silane coupling reaction and dispersion of functionalized S-SBR containing silica and silane.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.4
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• pp.69-75
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• 1999

This study was performed to investigated the application of mixed resins for corrugated container board. The corrugated container board yields a sandwich structure in which a linerboard material is glued to a corrugated medium . Now, manufacturing corrugated container boards don't provide sufficient strength, and result in box failure during shipping . Therefore improvement of box strength is necessary . In this study, we intend to improve box strength by improving corrugated medium strength with mixed resins and to find the optimum treatment condition of this resins. First, we tried to mixed resins as Starch+CMC, Starch_Irea, CMC+Urea, Second, investigated to applicability of this resins for corrugated medium , and the third, measured tensile index, burst index, and edgewise compression index on liner, medium paper, and single faced corrugated container board. In this test results, we obtained that the improvement ratios of tensile index in liner and medium paper were approximately 80-185%, 60-118% , respectively. The respecting improvement ratios of edgewise compression index of single faced corrugated container board was approximately 91-124%, relatively. In addition, we concluded that optimum condition in mixing ratio was 1 :3 with CMC + Urea and the ap[plication amounts was 9% on materials. Fro manufacture of corrugated container board, optimum condition in mixing ratio was 1 : 3 with 5% CMC +Urea , because of considering to improvement of strength on cost.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.7
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• pp.322-328
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• 2014

Return piping is used in a solar combi-system for heating and hot water supply. When the temperature of the lower side of a storage tank is low due to hot water usage, the returned hot water after heating is mixed with the lower side cold water of the tank, and the useful energy is reduced. We studied the degree of thermal stratification in the tank, using either a diffuser or a manifold to prevent mixing. Using the diffuser, mixing starts from the bottom of the storage tank. On the other hand, the manifold has the marked effect of preventing mixing. As a result of experiments with changing the diameter and number of holes in the manifold, the optimum condition is 8.5 mm diameter and 96 holes, under the condition of 0.3 lpm.

• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.1
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• pp.67-77
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• 1999

The biodegradation of algae coagulated with poly aluminum chloride(PAC) was investigated by using the thermophilic oxic process. The compositions of coagulated algae were 83.5% of water content, 24.6% of ash, 32% of organic carbon with in total solid, respectively. In present study, food waste oil was used for the increment of calorie of mixtures in order to accelate the microbial activity. As a result, the maximum temperature of mixtures was higher than $50^{\circ}C$ when the mixing ratio of food oil was over 10%. However the temperature indicated the lower than $50^{\circ}C$ when conditions of no mixing with waste food oil, and 5% of mixing ratio. Therefore, the optimum condition was 10% of the mixing ration at $217l{\cdot}m^{-3}{\cdot}min^{-1}$ of air supply rate. The conversion efficiency of carbon was highest as 92% at the optimum condition. And then water was evaluated from imxture without accumulation at 10% of mixing ratio. The thermophilic oxic process well conducted that is good process for the treatment of waste algae without effluents however it has to consider the retreatment of accumulated aluminum in the reactor.

• Journal of the Korea Furniture Society
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• v.18 no.4
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• pp.268-274
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• 2007

Environmentally-friendly polymer composite films were manufactured from cellulose acetate (CA) and polyethylene (PE). To investigate the optimum manufacturing conditions for the composite, various tests such as thermal analysis, surface observation, IR spectra analysis, and elongation ratio of polymer composite films were carried out. The mixing ratio of each element and manufacture condition was found to be very important for the best goods.