• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2009년도 세계 도시지반공학 심포지엄
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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.

• 한국식품조리과학회지
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• 제22권2호
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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.

• 동아시아식생활학회지
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• 제4권3호
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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.

• 한국식생활문화학회지
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• 제20권1호
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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.

• 한국물환경학회지
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• 제21권4호
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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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• 제48권2호
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• pp.103-113
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• 2013

실리카와 실란을 포함하는 고무 복합체의 최적 배합조건을 찾기 위하여 배합온도와 시간을 달리한 고무복합체의 특성을 평가하였다. 고무복합체의 제조를 위한 배합온도는 $120^{\circ}C$, $140^{\circ}C$, $160^{\circ}C$의 다양한 배합시간으로 배합한 후 고무복합체의 특성을 평가하였다. 배합시간이 증가할수록 점도의 감소와 결합고무가 증가하였으나, 배합시간의 증가에 따른 점도의 변화는 배합온도가 낮을수록 크고, 결합고무의 증가속도는 온도가 높을수록 크게 나타났다. 낮은 온도인 $120^{\circ}C$인 경우 배합 시간이 바뀌어도 가교 속도는 거의 일정한 반면 10분 이하의 배합 시간에서는 분산이나 반응이 충분치 않음을 동적 점탄성과 분산 평가 등을 통하여 알 수 있었다. 반대로 높은 온도에서는 충분한 반응에 의하여 동적 점탄성 특성 등이 우수한 것으로 나타나지만 가교 속도나 물성의 변화 등이 매우 민감하고 과도한 결합고무의 형성 때문에 적합한 온도 조건이 아님을 확인하였고, 변성 S-SBR 실리카 배합에서는 $140^{\circ}C$에서 10분 정도의 배합이 분산과 실리카-실란 결합의 최적 조건임을 확인하였다.

• 펄프종이기술
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• 제31권4호
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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.

• 설비공학논문집
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• 제26권7호
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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.

• 유기물자원화
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• 제7권1호
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• pp.67-77
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• 1999

공기유입속도가 $217l{\cdot}m^{-3}{\cdot}min^{-1}$이었을 경우, 고온 호기조를 이용하여 PAC로 응집, 탈수된 조류의 분해 특성을 관찰한 결과 다음과 같이 요약할 수 있다. 10% 폐 식용유의 혼합조건이 본 연구에서 최적 조건으로 온도는 $55^{\circ}C$ 이상을 나타내었고, 수분은 55%를 일정하게 유지하였으며, $CO_2$의 농도는 최고 3.7%, 투입 탄소량의 92%가 $CO_2$-C로 변환하였다. 적정한 폐식용유의 혼합은 미생물의 활동을 활발하게 하였지만 과도한 혼합은 수분 증발로 건조상태로 되었으며 오히려 분해 활성에 저해 영향을 주었다. 처리가 종료된 담체는 고농도의 알루미늄이 축적되어 있으므로 별도의 처리가 요구된다.

• 한국가구학회지
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• 제18권4호
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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.