• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.419-426
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• 2021

Until recently, various studies for the production of high-acidity vinegar have been conducted, but there have been few studies on the concentration process of vinegar. In this study, the possibility of introducing freeze-concentration method was investigated for the production of high-quality, high-acidity vinegar. Acidity, pH, specific gravity, and glucose concentration were measured for frozen concentrated vinegar fractions obtained by freezing and thawing three types of Rubus coreanus vinegar with different acidy (7.53, 5.43, and 3.72). Acidity, specific gravity, and glucose concentration were all highest when 15% of the original vinegar was thawed. pH was the lowest when 15% of the original vinegar was melted. As a result of the measurement of cumulative acidity, when 20% of the original vinegar was melted, it was the highest at 9.32, which was 3.89 higher than that of the original vinegar. In this study, it was confirmed that vinegar can be effectively concentrated using the freeze concentration method and at the same time, the thawing ratio can be controlled to effectively obtain vinegar with the desired acidity. However, it is considered that studies such as organic acid and amino acid analysis are needed to determine whether the freeze-concentration method is introduced into the high-acidity concentrated vinegar manufacturing process.

• Polymer(Korea)
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• v.32 no.4
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• pp.377-384
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• 2008

In this study, the microsphere silicone polymer beads were synthesized by UV irradiation and alkoxy hydrolysis. The coefficient of variation (CV) of microsphere silicone polymer beads were decreased with increasing UV intensity, reaction time. The mean particle diameter, refractive index, and pH value were $4.1{\mu}m$, 1.43 and 7.5, respectively. Also, the true and bulk specific gravity, moisture content were 1.30, and 0.40, below 2%. The mean particle diameter and CV were the lowest at 0.1 wt% hexamethyldisilazane (HMDS) and their roundnesses were $0.95{\sim}0.98{\mu}m$ values. The particle dispersion index of microsphere silicone polymer beads was 4.92 at 450 W, 90 min and the yield was increased to 11.3% at 20 wt% methyltrimethoxysilane (MTMS). The mean particle diameter was decreased with increasing the stirring rate and reaction temperature.

• Journal of the Korea Institute of Building Construction
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• v.15 no.6
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• pp.561-567
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• 2015

The research, in order to enhance the quality of recycled aggregate, was carried out the quality characteristics test of the recycled aggregates by applying the four kinds of surface treatment using a colloidal suspension of approximately 5nm~60nm particle size with the alkalinity of pH 10.2. The quality tests of recycled aggregate have been processed by specific gravity, water absorption, porosity, surface properties, and the compression and tensile tests. The colloidal suspension was coated effectively the surface of the old cement mortars of recycled aggregate with a constant thickness by colloidal suspension is being applied to the recycled aggregate surface under constant pressure of 100kpa and then it was dried in at $60^{\circ}C$. The surface treatment method by the Method C out of 4 kinds of surface treatment improved effectively the quality of the recycled aggregates, whereby it obtained the best compressive strength and tensile strength of the recycled aggregate concrete.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.89-98
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• 2016

The objective of this study was to exploit the use of this nutrient-rich byproduct in cookies by replacing wheat flour at 10~30% levels. The specific gravity and pH of cookies decreased slightly with increasing apple pomace concentration, but the specific gravity of cookies showed no significant difference in the additive group. The sugar contents of cookies was significantly increased to $2.07^{\circ}Brix$ at 30%. Moisture content, spread factor, loss rate, and leaving rate of cookies increased with increasing apple pomace concentration. Lightness, redness, and yellowness of cookies decreased from 70.46 to 56.25, and 5.60 to 3.01, and 37.52 to 27.92, respectively, with increasing apple pomace concentration. In the sensory evaluation, sensory scores for color, flavor, texture, appearance, and overall preference were highest in the 10% and 20% apple pomace cookies in the additive group. Thus, our results suggested that the optimum amount of apple pomace that can be added to cookies was 20%.

• Journal of Forest and Environmental Science
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• v.8 no.1
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• pp.21-33
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• 1992

This study was performed to investigate the hardness of wood related to the wood surface, sap and heartwood, early and latewood, specific gravity, annual ring width and moisture content on major Korean tree species such as Pinus koraiensis, Abies holophylla, Larix leptolepis and Quercus valiabilis. The results were summarized as follows: 1. The arithmetic mean values of wood hardness on cross section were respectively $8.0kg/mm^2$ on Quercus valiabilis, $7.4kg/mm^2$ on Larix leptolepis, $5.1kg/mm^2$ on Pinus koraiensis and $4.7kg/mm^2$ on Abies hollophylla. 2. Generally hardness of wood on cross section was greater than the others and the proportion of cross section hardness to radial was respectively 2.8 on Quercus valiabilis, 2.6 on Larix leptolepis, 3.8 on Pinus koraiensis, and 4.1 on Abies holophylla and that proportion was tend to be decrease as specific gravity increased. 3. It was recognized that the hardness of sap and heartwood was different from each of the tree species and generally heartwood hardness was somewhat greater than sapwood. 4. Generally latewood hardness with in a ring was greater than earlywood and the proportion of earlywood hardness to latewood decreased as specific gravity increased. 5. The relations between hardness of wood and specific gravity show a high positive correlation on all sample tree species. 6. The values of hardness decreased with increasing annual ring width. 7. Hardness of wood on Abies holophylla was greatest in oven dried wood and it was decreased as moisture content increased, but not changed with moisture content abve F.S.P.. The proportion of oven dried wood hardness to green are respectively 3.0 on cross, 2.4 on radial and 1.9 on tangential section.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2005.12a
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• pp.55-64
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• 2005

1. 지렁이 분립량이 증가할수록 용적비중(bulk density), 유효수분함량(available water content), pH, 전기전도도(electrolytic conductivity), 무기물(ash), 전질소(total nitrogen), 양이온치환능력(cation exchange capcaity), 유효인산(available $P_{2}O_{5}$), 치환성양이온(exchangeable cation)이 증가하였다. 2. 근대는 분립 40${\sim}$100%의 혼합비율에서 초장(PL), 엽면적(LA), 엽수(NL), 엽면적(LA), 지상부 건물중(SHW), 근중(RW), 줄기두께(SD), 근중(RW) 및 생물학적수량(BY)이 다른 처리구보다 유의하게 높았다. 3. 열무는 분립 40${\sim}$60%의 혼합비율에서 초장(PL), 지상부 건물중(SHW), 근중(RW), 생물학적수량(BY)이 다른 처리구보다 유의하게 높았다. 3. 시금치와 상추는 40%의 혼합비율에서 지상부중(SHW), 근중(RW), 생물학적수량(BY)이 다른 처리구에 비해 유의하게 높았다(p${\leq}$0.05).

• Journal of Broadcast Engineering
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• v.13 no.3
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• pp.388-400
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• 2008

This paper introduces a cost-effective method fur improving anchor picture quality of a multiview video coding scheme that is mainly based on chroma compensation. Proposed method is applied to both INTER $16{\times}16$ and SKIP modes in only anchor P-pictures. By testing using JVT common test conditions, simulation results show that proposed method can obtain the average BD-PSNR gains fur U and V as 0.136 dB and 0.127 dB, respectively, while maintaining almost same performance for Y (luminance). For the range of low bit-rates, it is observed that average BD-PSNR gains of Y, U, and V are 0.141 dB, 0.494 dB and 0.525 dB, respectively. Necessary computational complexity is very marginal because the number of anchor P-pictures is only 4.18% in comparison with whole coded sequences, however it can be found that the proposed method can significantly improve the coding efficiencies of color components.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.5
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• pp.356-360
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• 2000

This study was carried out to assess the neutralization ability of $NH_4{^+}$ and $Ca^{2+}$ on the acidity of rainwater in Korea. The rainwater was collected in Ansung area for six months from May to October in 1993, 1994, 1995, 1997, and 1998, respectively. Rainwater were analyzed for chemical composition and their theoretical pH values were calculated. As for the results, the distribution rates of rain at the pH 5.0~5.6 range were high. The equivalent ratio of $SO_4{^2-}/NO_3{^-}$ was decreased since 1994. Theoretical acidity which was calculated by-$log([H^+]+[NH_4{^+}]+[Ca^{2+}])$ was 5.0~12.6 times higher than measured acidity in Ansung area each monitoring year. The monthly difference between measured pH and theoretical pH was lower in July and August than any other month. $NH_4{^+}$ contributed more to the neutralization of rainwater acidity than $Ca^{2+}$. And the neutralization ratio of rainwater acidity by these two ions decreased during the years from 91.8% in 1993 to 88.7% in 1998.

• Microbiology and Biotechnology Letters
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• v.30 no.2
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• pp.184-188
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• 2002

A bacteriocin producing microorganism, which inhibits the growth of Lactobacillus sake, was screened and isolated from Kimchi. This microorganism was identified and named as Lactobacillus sp. Oh-B3, The maximum amount of bacteriocin was produced when the isolated microorganism was cultured in MRS media(pH 8.0) for 24 hours at 25℃. The bacteriocin from the isolated microorganism was purified through ammonium sulfate precipitation, dialysis and ultrafiltration. The bacteriocin was stable on the wide pH range of 2.0-9.0, and showed antimicrobial activity on some of gram positive bacteria, not on gram negative. The antimicrobial activity of bacteriocin was mostly removed by treatment of proteolytic enzymes. But, the bacteriocin was very stable on the heat treatment, and more than 50％ of activity was remained at autoclaving. The action mode of the bacteriocin showed bacteriocidal pattern, being same as that of general bacteriocins.