• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.381-387
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• 2009

Enhancing enzymatic saccharification of corn stover by aqueous ammonia soaking pretreatment was investigated on chemical compositional changes and enzymatic hydrolysis characteristics. At three different levels of aqueous ammonia soaking temperature and time ($140^{\circ}C$-1 h, $90^{\circ}C$-16 h and $50^{\circ}C$-6 days), higher temperature and shorter treatment time led to more xylan and lignin removal based on overall composition analysis and carbohydrate compositional analysis. More xylan and lignin removal in higher temperature treatment led to higher enzymatic saccharification of cellulose and xylan to monosaccharide by commercial cellulase mixtures (Celluclast 1.5L and Novozym 342 from Novozyme, Denmark).

• Korean Journal of Medicinal Crop Science
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• v.1 no.2
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• pp.104-108
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• 1993

This experiment was conducted to obtain the basic information for the increase ofgermination percent by the treatment of stratification, soaking and $Gibberellin(GA_3)$ in Angelica gigas Seeds caltivated in 1989. The germination percent was increased by 30% with stratification, and the effect of low temperature did not differ significantly. The optimum soaking temperature and periods were found to be 4days at $20^{\circ}C\;and\;6dys\;l0^{\circ}C$ of water temperature. When exchanged water every day during soaking period, inhibitors were more extracted than non-exchange one. The exogenous application of $GA_3$ also increased germination percent about 20% campared with control, and the reasonable level was 2ppm in soaked seed and 5ppm in non-soaked seed.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.511-514
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• 1992

The effects of soaking conditions (time and temperature) of rice on the water absorption behaviors and the consequent textural properties after cooking were investigated. Water absorption during soaking was completed in 30 min at $23^{\circ}C$, while the hydration continued up to 60 min at $4^{\circ}C$. The hardness (H) of the cooked rice decreased, while the stickiness (S) and S/H ratio increased with increased soaking time. Soaking at $23^{\circ}C$ gave higher values of S and S/H of cooked rice than soaking at $4^{\circ}C$. Soaking for $10{\sim}40\;min$ at $4^{\circ}C$ or for $10{\sim}20\;min$ at $23^{\circ}C$ resulted the value of S/H between 0.15 and 0.20, which had been found at acceptable textural parameters of the cooked rice.

• Korean Journal of Medicinal Crop Science
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• v.20 no.5
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• pp.393-397
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• 2012

This study was investigated seed germination of Rheum undulatum L. depends on storage temperature (-20, $5^{\circ}C$ and room temperature), germination temperature (5, 15, 25 and $40^{\circ}C$) and a soaking treatment (no soaking, 2 days and 4 days). There was not much difference from the germination rate of R. undulatum L. in storage temperature conditions for 8 weeks. The highest of germination rate occurred over 80 percentage at $25^{\circ}C$. When R. undulatum L. was soaked with tap water for four days, the average values of germination velocity and germination day were represented of 1.7 ea/day and 1.68 days. These results may help our understanding of variations in germination characteristics for R. undulatum L. seeds treated under various germination conditions.

• Korean Journal of Medicinal Crop Science
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• v.22 no.1
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• pp.53-59
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• 2014

This study was conducted to determine the effects of seed storage temperature and pre-treatment on seed germination, seedling quality and vigor index of wild Trichosanthes kirilowii and Trichosanthes kirilowii var. japonica. As a result the highest germination rate of T. kirilowii was the 95% at seed stored in room temperature and then soaking for 24 hours in $dH_2O$. And the highest germination rate of T. kirilowii var. japonica was 96% at seed stored in $2^{\circ}C$ and then soaking for 24 hours in $GA_3$ (100 ppm). But the seed germination rate was non-significance in pre-treatment at seed stored in room temperature $2^{\circ}C$. Seedlings of T. kirilowii and T. kirilowii var. japonica showed not only the best seedling quality but also seedling vigor index in seed stored at $2^{\circ}C$ and then soaking for 24 hours in $GA_3$ (100 ppm). In this research, T. kirilowii and T. kirilowii var. japonica seed were stored in room temperature or $2^{\circ}C$, and then sown in peat moss, seed germination rate was more than 90% and production of superior quality seedlings.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.492-498
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• 1987

Dried soybeans (varieties: Saeal, Kwanggyo, Tanyob) took up water rapidly for first 3hr followed by a slower rate of uptake. The beans took up an equal weight of water (100% hydration)after approximately 3.5hr at $50^{\circ}C$, 5hr at $30^{\circ}C$ and 7.5hr at $20^{\circ}C$ respectively. pH of the soaking solutions decreased during the soaking period. This was undoubtedly caused by the ionization of the cellular components resulting in increased levels of hydrogen ions in the liquor. Soluble solids were leached out of the beans at fairly steady rate throughout the hydration and the amount was greater with higher temperature. This amounted to 0.4-0.7g at $20^{\circ}C$ and 10.2-15.0g at $50^{\circ}C$ per 100g soybeans. Temperature was the most important factor in determining the rate of water absorption and of solid losses. Of the total solids lost, 12-25% was protein. The proportion of protein loss increased as the soaking time and temperature increase. Amount of protein loss was 80-200mg at $20^{\circ}C$ and 440-480mg at $50^{\circ}C$ after 24hr soaking per 100g soybeans. About 5% of soluble sugars, including fructose, sucrose, raffinose, and stachyose, was removed from the beans after 24hr soaking at $20^{\circ}C$.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.20-30
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• 1987

Kyongdan is a kind of Korean rice cake made from glutinous rice powder. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects on sensory characteristics and texture of Kyongdan in various soaking time, temperature and volume of adding water in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The degree of gelatinization in various storage time and temperature were evaluated by $\beta$-amylase digestibility. The results were summarized as follows. 1. In preparation, the significant factors were the temperature and volume of water, number of kneading, condition of powder, and the relationships between soaking time and temperature of water and between volume and temperature of water and between volume of water and number of kneading and between volume of water and salt. 2. In sensory evaluation on the various soaking time and temperature and volume of water, the most favorite tendency on the overall quality was at the addition level of hot water of 25% with glutinous rice powder made by soaking for 12 hours. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparision with Instron measurement. 3. The degree of gelatinization were decreased rapidly during two days of storage. In storage temperature, Kyongdan which was stored at $0^{\circ}C$, showed the most low level of the degree of gelatinization at the same storage time.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Korean Journal of Crystallography
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• v.3 no.1
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• pp.1-8
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• 1992

The morphology of lead titanate powders prepared by sol-gel and coprecipitation techniques was investigated as a function of firing temperature and soaking time. PbTiO3 precursor powders were derived from a mixed solution of lead nitrate and titanium tetrachloride at 40℃ to 43℃ and pH of 9.0 to 9.7, and fired at temperatures 350-1000℃ for 1-10h in air. An increase of particle size and agglomeration with increasing calcination temperature and duration could be observed. By annealing sol-gel derived powder at 700℃, the tially-formed acicular(and/or prismatic) primary particles transformed to polyhedral shape with soaking time, and further soaking caused coarsening the polyhedral particles with rounded edges. However, the morphology of the coprecipitated powders was not varied during crystallization.

• Journal of the Korean Home Economics Association
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• v.33 no.3
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• pp.243-253
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• 1995

This study has been carried out for the antimicrobial effects of organic silicon quaternary ammonium salt with which cotton, polyester, and wool were treated respectively, using Esherichia coli and Proteus bulgaris which are experimental bacteria for clothing materials. As a results, the best antimicrobial effects of organic silicon quaternary ammonium salt came out from cotton ; the next form wool ; and lower from polyester. With the changes of the temperature, the antimicrobial effect with soaking time, there was no changes with cotton after 10 minutes passed. It seemed to have reacted entirely in the early stage. The longer the soaking duration was, the higher the effect from polyester was. The effect from wool was increased until 20 minutes, but decreased after 30 minutes. The optimal processing condition of cotton was in the condition of liquor ratio 40:1, concentration 0.5%, soaking time 5 minutes, and temperature 3$0^{\circ}C$ ; wool was 1.5%, 20 minutes, and 6$0^{\circ}C$ ; polyester was 2.0%, 30 minutes, and 3$0^{\circ}C$ respectively. The changes of the effect by washing was as followings : The processing effect on cotton and wool appeared to be everlasting, since they had no changes by washing 10 times ; while, it was remarkablely decreased with polyester by washing only once, and was almost disappeared after washing 10 times, which means that polyester has no durability to washing.