• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1327-1332
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• 1998

The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.

• Bulletin of the Korean Chemical Society
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• v.16 no.2
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• pp.120-125
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• 1995

Solid solutions of Pr2-xBaxNiO4±δ with K2NiF4-type structure were prepared in air and characterized by powder X-ray diffraction, Rietveld refinements, iodometry titrations, and conductivity measurements. The range of the solid solution was 0 ≤ x < 0.5. The crystal structure changes from orthorhombic (Fmmm) for x ≤ 0.1 to pseudo-tetragonal (I4/mmm) for x ≥ 0.2. The orthorhombic structure of x=0.1 transforms to tetragonal at low temperature. The bond distances obtained from the Rietvel analyses did not vary significantly with the Ba content except that of Ni-O (parallel to the c-axis) which showed an abrupt increase from x=0.1 to 0.2. The excess oxygen content (δ) decreases from 0.241 to 0.03 with increasing substituted Ba contents within the solution range. The samples are all semiconductors at the temperature range 4 < T < 300 K.

• Bulletin of the Korean Chemical Society
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• v.17 no.3
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• pp.274-278
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• 1996

Vanadium oxide-zirconia catalysts were prepared by dry impregnation of powdered Zr(OH)4 with aqueous solution of NH4VO3. The characterization of prepared catalysts was performed using 51V solid state NMR, XRD, and DSC. The addition of vanadium oxide up to 9 mol% to zirconia shifted the phase transitions of ZrO2 from amorphous to tetragonal toward higher temperatures due to the interaction between vanadium oxide and zirconia. On the basis of results of XRD and DSC, it is concluded that the content of V2O5 monolayer covering most of the available zirconia was 9 mol%. The crystalline V2O5 was observed only with the samples containing V2O5 content exceeding the formation of complete monolayer (9 mol%) on the surface of ZrO2.

• Journal of the Korean Magnetic Resonance Society
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• v.7 no.2
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• pp.68-73
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• 2003

Proton magic angle spinning spectra and thermogravimetric analysis data of poly(vinyl butylal) with water in it indicate water contents in the poly(vinyl butylal) samples were reduced during magic angle spinning. Our observation implies that the centrifugal force on the samples due to magic angle spinning cannot be neglected, especially on inhomogeneous and soft samples like poly(vinyl butylal) we tested in this work.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.47-52
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• 2003

The purposes of this study were to examine effect by Solid Matrix Priming(SMP) ; method far enhanced rapid and uniform seedling emergence in tobacco seeds. The results were as follows. No enhancement of germination rate was by SMP treatment. In KF114 during 9 days treatment and in KB108 during 7 days treatment, germinative energy was highest, and T50 and mean germination time were the shortest. Cells in embryo and hypocotyl were divided and extended during SMP treatment. The contents of fatty acid were increased in SMP treatment. The changes of glucose content were little.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.443-446
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• 1997

This paper presents green sheet Properties of multilayer chip filter for mobile communication. The role of solid loading content and lamination conditions in determining some of the green sheet properties are present. The optimun conditions were obtained solid loading 62:38, lamination temperature 7$0^{\circ}C$, lamination press 300~400 Kg/$\textrm{cm}^2$.

• Journal of the Korean Ceramic Society
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• v.22 no.2
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• pp.25-32
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• 1985

Effect of alkali $SO_3$ and $C_2S$ content and cooling condition of clinker on the formation of unstable alkali and cooling condition of clinker on the formation of unstable alkali was investigated. As a result alkali and $SO_3$ content of clinker were the main factors of unstable alkali formation and equation (7) in which the two factors were the variables showed a good agreement with the observed results. Water soluble alkali content of sulphate was decreased with increase of $C_2S$ content of clinker resulted by the increase of solid solution rate of alkali to clinker minerals. But change of unsatble alkali content accordint to the increase of $C_2S$ content was slight. A increasing tendency of ignition loss of clinker with increase of unstable alkali content was found.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.82-87
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• 2002

The purposes of this study are to investigate water content and treatment period in Solid Matrix Priming(SMP; method for enhanced rapid and uniform seedling emergence in tobacco seeds). The higher water content made the faster imbibition speed of tobacco seed. But the radicle emergence shorten the period of water equilibrium. The range of water content in SMP treatment within the limits of no radicle emergence of tobacco seed was 28∼32% to dry weight of tobacco seed. The rate of radicle emergence and seedling emergence was higher in water content 30% and 40% treatment plot than that in 50% and 60% treatment plot. But it was not different between SMP treatment and non-SMP treatment. In water content 40% during 9 days treatment, germinative energy was highest, and T50 and mean germination time(MGT) were the shortest. The germination speed was higher in SMP treatment than that in non-SMP treatment. It was not different on the germination rate between non-SMP treatment and SMP treatment.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.3
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• pp.187-191
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• 2009

'Campbell Early', a major grape cultivar, occupies more than 70% of cultivated vineyard areas, however, recommendable standard management system of soil environmental conditions has not been developed yet in Korea. The consideration for the correlation between fruit quality and soil condition in the vineyard is required in the efficient management system of soil. This study was carried out to investigate the optimum soil environmental conditions for 'Campbell Early' grape production with high quality. The results from analyses of correlation between them were used to develop soil management guideline for promoting efficiency in grape production. Soil properties were analyzed from 120 vineyards in Hawsung, Sangju, Yeongdong, Gimcheon, Yeongju, and Yeongwol, major grape production regions. Because there is neither coloring disorder nor delayed coloration in grape production of 'Campbell Early', relative contribution of soil hardness and solid phase to fruit quality and fruit weight was analyzed. Among the soil properties, while cation and soil hardness affected sugar content at the level of 39.3% and 36.8%, respectively, saturated hydraulic conductivity, solid phase, and cation exchange capacity (CEC) showed relatively low contribution to sugar content in the vineyard. The sugar content in grapes was influenced more critically by the chemical properties than the physical ones in the soil of vineyards. While soil hardness and solid phase affected grape weight at the level of 27.8% and 26.0%, respectively, phosphate content, organic matter content, and cation showed low contribution to grape weight. Grape guality such as sugar content and grape weight was affected highly by cation and organic matters. Therefore, cation and organic matter content of soil contributed to fruit quality at the level of 33.8% and 15.5%, respectively, in the vineyard.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.310-316
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• 1988

The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at $80{\circ}C$ were as follows; $H(PS_4)=18.6405-3.8201M+0.1959M^2,\;H(P_1S_1)=244.7933-5.692M+0.0332M^2,\;H(P_4S)=693.0292-16.6884M+0.1005M^2$, The correlation coefficients were $0.996^{**},\;0.998^{**}\;and\;0.998^{**}$, respectively. Total correlations between textural parameters and temperature and heating times were different according to model foods. The correlation between textural parameters was proportional to protein foods, but the hardness and cohesiveness of starch foods showed the relationship of inverse proportion. Under low solid content, the parameters of model foods appeared to decrease as protein content increased. Under high solid content, the parameters of protein foods were higher than those of starch foods above some level of protein content. The regression equation between the hardness and protein content heated for 20min. at $80^{\circ}C$ was as follows; Hardness(20%)=5.6858-13.5670P+$9.7758P^2$ and the correlation coefficient was $0.95^{**}$.