• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.2
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• pp.107-119
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• 2001

Compared on dye, pigment is not colored to textiles, fixed by binders, so it has been used for less expensive textiles. However, the function of a binder hs been improved s organic chemical industry develops, and the flexibility and softness of textiles hs gotten better. Some of dye printing is being replace by pigment printing. Pigment printing skills illuminated and make colors represented cleariy. Since their durabillty is reasonably good and washing processes are not needed, further development of these printing skills are predictable. This study suggests color samples though theoretical researches and experiments on pigment printing that causes less pollution and en be colored on any type of textiles. Especially, over printing can be used in industrial fields because it saves processing and expense. For the improvement of pigment printing skills, more improved studies on binders are expected.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2008.11a
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• pp.117-120
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• 2008

The Purpose of this is properties of CFT filled with expansion concrete. CFT(concrete filled steel tube) is the structure that circle shape steel column filled with concrete. 3 kinds of expansive additives and variation of replacement rate. we changed expansive additive from 0%, 10%, 20%, 30% of ratio of addition rate are selected for this experiment. Merits of CFT are concrete internal force rising influenced by steel shape restriction, reinforcing the local buckling, excellent resistance to transformation. Generally, High rise building using CFT utilize the high strength and fluidity concrete for packing the tube inside. As the result a steel tube charged expensive concrete has stiffness 1.5times more than a steel tube not charged concrete. Increase of resisting power about compressive stress by binding expansion of expansive concrete affects strength increase and softness.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.2
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• pp.55-62
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• 2020

In this study, a PDMS-based low-elasticity magnetorheological elastomer (MRE) was fabricated and the Taguchi method was used to identify the factors affecting the elastic modulus. The mixing entropy was calculated using optical microscopy to confirm particle dispersion, which was referenced in the process establishment. In the MRE process, four parameters, namely the curing agent, particle type, particle fraction, and applied magnetic field, were divided into three levels. The elastic modulus of the specimen was compared at the off-state and at 0.2 T using compression tests, and the obtained signal to noise ratio indicated that the softness and change in the elastic modulus of the MRE was mainly affected by the curing agent and the particle fraction.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.575-580
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• 2004

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.333-339
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• 2002

This study was conducted to examine the effect of emulsifiers on the quality characteristics of Yackwa. Lecithin and various sucrose fatty acid esters (S-570, S-970, S-1570) were used as emulsifiers. The addition of emulsifiers to Yackwa decreased the hardness, cohesiveness, springiness and gumminess, but increased the brittleness. This tendency was most distinct by the addition of S-970. All sensory characteristics of Yackwa such as color, smooth surface, smell, internal layer formation, softness and overall quality, were improved greatly by the addition of emulsifiers. As a result, the mechanical and sensory characteristics of Yackwa were improved by the addition of the emulsifiers, and sucrose fatty acid esters showed better results than lecithin.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.106-110
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• 2002

The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at $35^{\circ}C$. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2003.04a
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• pp.167-174
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• 2003

It is absolutely natural to be interested in durability and safety of the structure under shear behavior. To fulfill this desire, a comparison on the shear behavior between steel fiber reinforced concrete both simple and continuous beams is done to use in the field working. Several operations are conducted : First of all, plan for optimal combination is standardized. Second, resistance for shear has been generalized in that it is decided by combination of individual elements. Third, as the fracture of tensile bar leads to destruction of specimen, shear behavior of whole specimen is decided by stress working on tensile bar. It should be generalized for other specimens also. Forth, evidence of the softness of steel fiber reinforced concrete beam by experiment lead to application in the fields. Finally, numeral values of the steel fiber reinforced concrete are analyzed and the result is compared to those of experiments. With these consequences, this study was done for the application to dynamic structures such as bridges and the repair and rehabilitation.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Journal of Korean Society for Quality Management
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• v.16 no.1
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• pp.43-48
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• 1988

Most of silicone used for water repellent finish is MHP (methyl hydrodiene polysiloxane), which is formed by hydrolysis and condensation polymerization of MHD (methyl hydrodiene dichlorosilane: Me H Si $Cl_2$). The cross-linking theory explains the water repellent mechanism of MHP. The silicone finish on fiber could improve in handle, softness, abrasion resistance, soil repellency, tear strength and crease resistance, as well as water repellency. According to using method silicone-water repellent finishing agents, could be devided into air dry type and curing type. MHP is the typical curing type of water repellent finishing agent, and this type requires the curing temperature above $150^{\circ}C$ at least. High curing temperature is the very drawback of this curing type. For this reason, there has been global interest in the lowering of its temperature. The objective of this study is to investigate merits of alkali treatment for silicone finishing by ANOVA and LSD (least significant difference).