• Journal of Aquaculture
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• v.21 no.3
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• pp.125-132
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• 2008

Seed production of olive flounder Paralichthys olivaceus was performed in a pilot RAS. The growth of juvenile olive flounder and changes in water quality were monitored for the entire production period. The pilot RAS consisted of 8 circular culture tanks($4.0mD{\times}1.0mH$), 2 trickling biofilters($1.7mD{\times}2.0mH$), 2 protein skimmers ($0.8mD{\times}2.5mH$), and 4 sedimentation chambers($0.7mD{\times}1.5mH$). The culture surface area was about $100.5m^2$ and the actual working volume was about $106.9m^3$. As many as 300,000 fertilized olive flounder eggs were initially distributed into 2 culture tanks with the water temperature at $19.0^{\circ}C$. Live feeds such as rotifers and Artemia nauplii were fed until the 32nd day after hatching, and a commercial diet was fed from the 19th day to the end of the experiment. After 70 days, 150,256 juveniles with a body length of $65.8{\pm}3.9mm$ were produced in the RAS, with a daily growth rate for body length of 4.7%/day. At this time, the final culture density was 1,495 individuals $m^{-2}$, and 13.6 L of makeup water, 0.071 kW of electricity and 0.025 L of diesel fuel were used to produce a juvenile olive flounder. During metamorphosis of the larvae, the TAN concentration increased to 0.99 mg/L, which made the larvae sensitive to result in some mortality. However no more massive mortality occurred at the juvenile stage after metamorphosis even at a TAN concentration of 4.25 mg/L and a ${NO_2}^{-}-N$ concentration of 2.45 mg/L.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.29-36
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• 2001

This paper was made to evaluate the effect of the blending ration of GCC and No. 1 clay on the printability by investigating the structure of pore such as the pore rate, the number of pores, pore size and distribution of coated paper. The coated structure is mainly depended on the results of correlation between pigment and binder. It means that the structure of the pore occurred is chiefly affected by the blending ratio of GCC and No. 1 clay. This physical properties of the pore have a close relation with ink set-off associated with the drying rate and the penetration in ink into base paper and with printing gloss. Therefore it was needed to find out how the pore structure and the printability will be changed by modifying the blending ratio of GCC and No. 1 clay to vary the pore structure of coated paper. Below are the results of measurement: As the blending ratio of clay going up, water retention, sedimentation volume. smoothness, and paper gloss were increased, but relatively brightness and opacity were decreased. Pore rate was the highest at the blending ratio of No. 1 clay to GCC, 70:30. In this case, average pore radius was also increased. Ink receptivity and K&N ink receptivity were improved with the increase of the blending ratio of GCC, where was, ink setting was vice versa. No difference was observed in the weight of ink, but ink repellance decrease with the decrease of blending ratio of GCC.

• Geomechanics and Engineering
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• v.7 no.2
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• pp.183-200
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• 2014

The expansivity of clayey soils is a complicated phenomenon which may affect the stability of geotechnical structures and geo-environmental projects. In all common factors for the monitoring of soil expansion, less attention is given to anion type of pore space solutions. Therefore, this paper is concerned with the impact of various concentrations of different inorganic salts including NaCl, $Na_2SO_4$, and $Na_2CO_3$ on the macro and microstructure behavior of the expandable smectite clay. Comparison of the responses of the smectite/NaCl and smectite/$Na_2SO_4$ mixtures indicates that the effect of anion valance on the soil engineering properties is not very pronounced, regardless of the electrolyte concentration. However, at presence of carbonate as potential determining ions (PDIs) the swelling power increases up to 1.5 times compared to sulfate or chloride ions. The samples with $Na_2CO_3$ are also more deformable and show lower osmotic compressibility than the other mixtures. This demonstrates that the barrier performance of smectite greatly decreases in case of anions with the non-specific adsorption (e.g., $Cl^-$ and $SO{_4}^{2-}$) as the salinity of solution increases. Based on the results of the X-ray diffraction and sedimentation tests, the high soil volumetric changes upon exposure to carbonate is attributed to an increase in the repulsive forces between smectite basic unit layers due to the PDI effect of $CO{_3}^{2-}$ and increasing the pH level which enhance the buffering capacity of smectite. The study concluded that the nature of anion through its influence on the re-arrangement of soil microstructure and osmotic phenomena governs the hydro-mechanical parameters of expansive clays. It seems not coinciding with the double layer theory of the Gouy-Chapman double layer model.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.203-203
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• 2022

A new winter wheat(Triticum aestivum L.) cultivar "Hwanggeumal" was developed by the NICS(National Institute of Crop Science), RDA(Rular Dvelopment Administraion) in 2019. It was derived from a cross of the "Jokyoung//Kauz/Rayon" and "Jopoom" in 2008. It had advanced generation through bulk and pedigree method for seven years and designated line name "Jeonju398" after AYT(Advance Yield Trial) test for two years. And "Hwangeumal" was designated variety name after RYT(Regional Yield Trial) test in eight locations around Korea for two years from 2018 to 2019. Its heading date was April 19 and maturity date was May 31, which were similar to Jokyoung. "Hwanggeumal" had shorter plant height(75 cm) and spike length(7.1 cm), spikes per m²(699) and lower 1,000 grain weight(44.2 g) than "Jokyoung"(78 cm, 8.2 cm, 776, 46.6 g, respectively). "Hwanggeumal" was showed weak to winter hardiness and susceptible to powdery mildew but tolerance to PHS(Pre-harvest sprouting). The average grain yield in the AYT was 6.2 ton/ha, which were 10% more than "Jokyoung" And in the RYT was 5.1 ton/ha in upland and 4.4 ton/ha in paddy field, which were lower than "Jokyoung", respectively. "Hwanggeumal"s flour yield (71.4%) and flour lightness (91.82) showed similar to "Jokyung" and higher protein content (14.0%) and gluten content (10.3%) and SDS-sedimentation volume (60.3ml). These result showed that the "Hwanggeumal" dough strength of flour is strong than "Jokyung". "Hwanggeumal"s HMW-GS(High molecular weight gluten subunits) composition are Glu-D1 (5+10), Granule-bound starch synthase(GBSS) composition are Wx-A1 (a), Wx-B1 (b), Wx-D1 (a) and composition of Puroindolines are Pina-D1(a), Pinb-D1(b).

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.1
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• pp.100-109
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• 2012

Removal rates of $PO_4-P$ and TP in a free water surface wetland system were investigated. The system was established in 2008 on a floodplain in the middle reach of the Gwangju Stream flowing through Gwangju City. Its dimensions were 46 meters in length and 5 meters in width. Two year old Typha angustifloria L. growing in pots were planted on half of the area and Zizania latifolia Turcz on the other half in 2008. Stream water was funneled into the wetlands by gravity flow, and its effluent was discharged back into the stream. The influent volume was controlled by valves and water depth was adjusted by wires. Volume and water quality of inflow and outflow were analyzed from January to December in 2010. Inflow into the system averaged approximately $710m^3/day$ and hydraulic residence time was about 1.5 hours. Average influent and effluent $PO_4-P$ concentration were 0.144 and 0.103mg/L, respectively, and $PO_4-P$ abatement amounted to 28.6%. Influent and effluent TP concentration averaged 0.333 and 0.262mg/L, respectively, and TP retention reached to 20.7%.$PO_4-P$ removal rate(%) during plant growing season(31.448) was significantly high(p<0.001) when compared with that during plant non-growing season(25.829). TP abatement rate(%) during plant growing season(27.230) was also significantly high(p<0.001) when compared with that of the non-growing season(14.856). Major phosphorous removals in the system resulted from adsorption of phosphorous in the litter-soil layers; sedimentation of particulate phosphorous and Ca, Al, Fe bounded phosphates; and absorption of phosphorous by emergent plants. The adsorption and sedimentation occurred throughout the year, however, the absorption took place during plant growing season. This resulted in higher removals of $PO_4-P$ and TP during plant growing season.

• Journal of Environmental Science International
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• v.29 no.11
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• pp.1055-1064
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• 2020

In this research, heavy metals and T-P removal characteristics of plated wastewater are derived using BPC(Break Point Chlorination) process. AA sedimentation pond outflow(Influence) was evaluated for the removal efficiency of heavy metal(Ni) and T-P at a reaction time of 25 minutes by NaOCl input volume(9, 11, 13 and 15 mL). In the case, the higher the NaOCl input volumes, the higher the ORP values were maintained and the higher the removal efficiency tended to be. On the other hand, T-P was judged to have a low relationship between the ORP value and the removal efficiency. In addition, the efficiency of removal heavy metals and T-P in the plated wastewater by injecting 10 mL, 15 mL, 20 mL and 25 mL NaOCl, increased as the amount of NaOCl injected increased, the amount of NaOH input for pH increased. It was found that suspended solid in effluence also increased. It was also observed that the color of the plating wastewater changed from yellowish green to green to charcoal gray to black as the amount of NaOCl injected increased. Treatment characteristics of the reaction time, the longer the reaction time with the substance to be treated after the input of NaOCl, the more the heavy metal removal efficiency tended to increase. Through XRF analysis of the sludge, the constituents in the sludge such as NaCNO, CNCl, Na₃PO₄, CrO₄, 2Na₂CrO₄ and 2NaNO₃ will be analyzed in detail, and the mechanisms of the reaction between the plated wastewater and the complex compound will be elucidated.

• Food Engineering Progress
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• v.21 no.3
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• pp.267-272
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• 2017

To improve dispersibility of cereal powder without additives, granulation of cereal powder was conducted using fluidized-bed granulator. Operation condition was sample 300 g, internal temperature $40^{\circ}C$, ventilation speed $30-90m^3/h$, inlet temperature $90^{\circ}C$ and spray pressure 2.5 bar. The amount of distilled water (20-45%) as binder, granulation time (10-15 min) and drying time (3-10 min) were controlled. Mean diameter over volume (Brouckere mean, $D_{4,3}$) was increased from $123{\mu}m$ to $263{\mu}m$ and dispersibility was improved from 73% to 92.25% at experiment conditions. Wettability (wetting time) was drastically decreased from 5,000 second to 7 second. Granulation of cereal powder did not affect sinkability and mean diameter over volume as wet analysis was about the same between raw and granulated cereals. Such phenomenon means that granulation with only water as binder enables cereal powder to disperse in water or milk without rapid sedimentation.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.