• Journal of Marine Bioscience and Biotechnology
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• v.1 no.2
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• pp.91-97
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• 2006

For efficient removal of nitrogenous compounds produced in recirculating aquaculture system, the N removal characteristics of immobilized mixed microorganisms were investigated at various mixing ratios of photosynthetic bacteria (PSB) immobilized in PVA beads or CTA cubes and ammonium utilizing bacteria (AUB) immobilized in PVA beads. On the optimal medium of AUB, the maxium gas production rate was obtained at the mixing ratio of 10:40 (PSB:AUB), and the gas production rate increased as the portion of AUB beads in the mixed beads increased. When the mixing ratios of PSB:AUB beads were 50:0, 40:10, 25:25 and 10:40, the final pHs were measured to be 6.29, 6.01, 5.69 and 5.13, respectively. On the optimal medium of PSB, however, the volume and the rate of gas production decreased remarkably as the portion of AUB beads in the mixed beads increased. The final pH was measured to be approximately 6.5, regardless of the mixing ratio. In the reactions by the mixed culture of PSB cubes and AUB beads, all results showed the same tendency of those by the mixed culture of PSB and AUB beads, but the volume and the rate of gas production decreased remarkably, even with 0.2ml of gas production in control. From all the results, the use of mixed PSB and AUB beads at the ratio of 10:40 seems to be efficient to remove nitrogenous compounds in wastewater from recirculating aquaculture system.

• Asian Journal of Turfgrass Science
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• v.24 no.2
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• pp.199-204
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• 2010

Much of the coal ash by thermal power plant has gradually been increased, however researches on the recycling of bottom ash has not been investigated enough so far. In this research, the lysimeter test was conducted to find out the possibilities of bottom ash as soil amendment to improve the physiochemical properties of sandy topsoil of turfgrass in golf course. The turfgrass growth test and leaching test were conducted on the lysimeter. The lysimeter columns were manufactured with various topsoil mixing ratios of 0, 10, 20, 30, and 50% of bottom ash with sand. As a result of leachate analysis through the lysimeter column, the higher ratios of bottom ash mixed affect significantly on water holding capacity of topsoil sand media with decreasing of the percolation rate. The results of leachate analysis in every three days interval, the pH of leachate increased with the bottom ash ratios, but the volume of $NO_3$-N, $NH_4$-N and K decreased significantly. However, the level of EC of leachate had constantly maintained. These results indicate that the application of bottom ash may improve turfgrass growth with water holding capability and fertility of sandy topsoil. However, the negative effects of the bottom ash also evaluated by reducing water permeability and solubility of $PO_4$-P by adsorption into soil particles. The results indicates that the reasonable mixing ratio of the bottom ash as soil amendment should be less than 20% (v/v) with sand which has a low water-holding and fertility in golf course topsoil layers.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.269-281
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• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.512-524
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• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.1-13
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• 2013

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

• International Journal of Air-Conditioning and Refrigeration
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• v.11 no.2
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• pp.82-90
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• 2003

The work presented here is a design and an implementation of PID control system to regulate a supply duct outlet air temperature in PEM (Personal Environment Module). In PEM, the air is heated to the required temperature while it flows through the supply duct without any mixing chamber. This makes the control of air temperature in PEM difficult. A simulation is done first to understand the relationship between a temperature distribution in working area, flow rate and the outlet air temperature of PEM. Then a linear dynamic model of heating process in PEM is derived. P, PD and PID type control systems, to provide the rapid response without overshoot and saturation in heater command voltage, are designed using a linear model obtained. Experimentally obtained data shows that the control system satisfies the design criteria and works properly in controlling the supply duct outlet air temperature.

• Fashion & Textile Research Journal
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• v.7 no.4
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• pp.361-370
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• 2005

This study was intended to investigate intertextuality expressed in fashion; intertextuality within fashion as sex, T.P.O., texture, and coordination and intertextuality between fashion and other genre like animation, music, film and technology. Intertextuality obtained by mixing the masculine and feminine text, coordinating various element without regarding T.P.O., texture has contributed to expending aesthetic realm and redefining the aesthetic value of traditional fashion design. The influence of animation, music, film on fashion and the interaction between these genre and fashion integrated high-class fashion and street-fashion, created the multicultural hybrid. Moreover according to the change of lifestyle the fashionable technical clothing was needed and developed. The intertextual tendency in the 21st-century fashion has given the new possibility of fashion design.

• Microbiology and Biotechnology Letters
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• v.25 no.1
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• pp.51-55
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• 1997

To utilize the alkaline protease produced by Halomonas sp. ES-10 as an enzyme detergent, the crude enzyme was obtained by methanol precipitation and lyophilization. And it was processed to coated enzyme.The best mixing ratio of components such as coated enzyme, builders, actives, fillers and adjuvants on detergency was examined, and temperature and pH influencing detergency were also tested. Detergency test 0.15% detergent solution was carried out on EMPA test cloth #116 with shaking(90 rpm) for 10 min after 30 min of pretreatment. The detergent which contained coated-enzyme 1%, Zeolite 4A 20%, Tween 80 1. 5%, sodium borate 30%, sodium meta silicate 7.5% and water 40% showed about 90% of washing efficiency at 40$\circ $C and pH 10.0.

• Journal of the Korean Applied Science and Technology
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• v.24 no.3
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• pp.309-318
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• 2007

Novolac is widely used as the primary solid component of most photoresists in semiconductor and microelectronic devices. In this study, novolac resins were prepared by condensation of 35% formaldehyde with phenolic compounds such as m-/p-cresol, 2,5-dimethylphenol and bisphenol A in the presence of oxalic acid as catalyst. The average molecular weight $(M_w)$ of these novolac resins has been varied on the changing of mixing ratio of m-/p-cresol/2,5-dimethylphenol/bisphenol A or formaldehyde/phenolic compound. Also, thermal properties of novolac were observed by TGA.

• Journal of Korean Society for Atmospheric Environment
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• v.31 no.2
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• pp.173-180
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• 2015

The purpose of this study was to fabricate a ferric nitrate impregnated activated carbon, and the performance for hydrogen sulfide by adsorption was evaluated. Sodium hydroxide was utilized to control pH in the process during generation of ferric hydroxide on the surface of the carbon. Critical mixing duration for generation of ferric hydroxide on the carbon was 48 hrs at pH 1 of the solution, in which the chemical adsorption of hydrogen sulfide was enhanced. The adsorption capacity of the impregnated carbon increased up to 0.10 g hydrogen sulfide/g carbon, which was 4.3 times higher than that of the raw carbon. Presence of FeOOH on the surface of the impregnated carbon was examined by X-ray diffraction.