• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Journal of Environmental Health Sciences
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• v.29 no.1
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• pp.34-42
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• 2003

The objective of this study is to investigate the waste recycling possibility, practicability, economic efficiency and acid gas sorbent use of the hard-shelled mussel. This study is to investigate the hydration/calcination reaction and fixed bed reactor. The physical-chemical characteristics of the hard-shelled mussel were analyzed by ICP SEM-EDX, BET and pore volume. Thus, the results could be summarized as follows; Hard-shelled mussel can be used as iron-manufacture and chemical sorbents considering more than 53.7% of the mussel is lime content. The SO$_2$removal efficiency of the hard-shelled mussel after calcined hydration increased thirty times as a result of the higher pore size, specific surface area and pore volume. Also, the CaO content, pore volume, pore size distribution and specific surface area greatly influenced the SO$_2$ and NOx removal reactivity. The optimum particle diameter average of hard-shelled mussel was $\pm$100 mesh, which was applied to the sorbent on the medium/small scale waste incinerator and flue gas desulfurization processes.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.1
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• pp.75-82
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• 1988

Cigarettes were made using a triple filter with several porous materials in its cavity. The removal effect of the adsorbents on carbon monoxide and hydrogen cyanide in cigarette smoke was investigated with the variation of their surface area and pore volume distributions. Several attempts were made to activated coconut shell based char under the fixed steam purging rate. 1. The specific surface area increased in number of micropore. It was found for transitional pore to have a little effect on the total surface area. 2. A Small amount of the particulate matter adsorbed on the adsorbents with transitional pores, Zeolite showed a little effect on the carbon monoxide adsorption though its small pore volume, but there was no significant difference in the adsorption capacity zeolite and the others. 3. In the adsorption for hydrogen cyanide as a vapor phase in cigarette smoke, the adsorption effect of the adsorbents increased remarkably with increasing their surface area and number of micropore. It was considered that the adsorbents with small pore volume like molecular seive 4A, in which the capillary diffusion of adsorbates could not be able, would not be effective for the adsorption of hydrogen cyanide.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.385-397
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• 2008

The effects of defatted soy flour on the physicochemical characteristics of dough and bread-making properties were studied with sodium stearyl lactylate(SSL) as an emulsifier. Defatted soy flour was added to the wheat flour at the level of 0$\sim$12%. The emulsifier was added to the wheat flour-defatted soy flour blends at the level of 0.5 and 2%. Set-back and consistency in amylogram were significantly decreased as the level of soy flour was increased. On comparison with control, the bread made from defatted soy flour especially had less specific loaf volume. The specific loaf volume of wheat flour-defatted soy flour bread prepared with 0.5$\sim$2% SSL was better than that without SSL. Decrease of L value (lightness) of crust color and decrease of L value of crumb color were shown with the increase of defatted soy flour. From the result of sensory evaluation, wheat flour-defatted soy flour bread containing up to 6% defatted soy flour with 1.0% SSL were rated as high quality. Most of texture parameters of bread increased with the increase of defatted soy flour and decreased with increase of SSL. Considering the volume and sensory characteristics of bread, bread prepared with 6% defatted soy flour and 1% SSL was regarded as highly acceptable.

• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.19-29
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• 1998

The calcination reactivity of limestone and physical property changes of calcined lime were investigated with a temperature($720~1000^{\circ}C$ under atmospheric gas($N_2$, $CO_2$) conditions. The mechanisms of mass transport in a lime matrix were represented by the evaporation and condensation (${\gamma}=1.7$) at $1000^{\circ}C$ and the volume diffusion (${\gamma}=2.7$) at $800^{\circ}C$, which was obtained by the specific surface area of calcined lime with sintering conditions. Also, the effect of physical property on the reactivity of sulfation reaction was determined by the changes of pore size with $lime-SO_2$ reaction in this work. The initial sulfation rate of calcined lime increased with increasing temperature, whereas the capture capacity of $SO_2$ exhibited a maximum value at $900^{\circ}C$. The pore volume of sulfated lime was decreased with increasing sulfation time, but the major pores shifted to the distribution of larger size at a temperature of $850{\;}~{\;}1000^{\circ}C$. The mean pore size of sulfated lime based on pore volume decreased gradually at $1000^{\circ}C$; however, it increased with sulfation time up to 40 min and rapidly decreased thereafter.

• Journal of the Korean institute of surface engineering
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• v.51 no.1
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• pp.47-53
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• 2018

Sn-based lithium-ion batteries have low cost and high theoretical specific capacity. However, one of major problem is the capacity fading caused by volume expansion during lithiation/delithiation. In this study, 3-dimensional foam structure of Cu-Sn alloy is prepared by co-electrodeposition including large free space to accommodate the volume expansion of Sn. The Cu-Sn foam structure exhibits highly porous and numerous small grains. The result of EDX mapping and XPS spectrum analysis confirm that Cu-Sn foam consists of $SnO_2$ with a small quantity of CuO. The Cu-Sn foam structure electrode shows high reversible redox peaks in cyclic voltammograms. The galvanostatic cell cycling performances show that Cu-Sn foam electrode has high specific capacity of 687 mAh/g at a current rate of 50 mA/g. Through SEM observation after the charge/discharge processes, the morphology of Cu-Sn foam structure is mostly maintained despite large volume expansion during the repeated lithiation/delithiation reactions.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.249-254
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• 2010

This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• Molecules and Cells
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• v.44 no.11
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• pp.851-860
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• 2021

Label-free optical diffraction tomography (ODT), an imaging technology that does not require fluorescent labeling or other pre-processing, can overcome the limitations of conventional cell imaging technologies, such as fluorescence and electron microscopy. In this study, we used ODT to characterize the cellular organelles of three different stem cells-namely, human liver derived stem cell, human umbilical cord matrix derived mesenchymal stem cell, and human induced pluripotent stem cell-based on their refractive index and volume of organelles. The physical property of each stem cell was compared with that of fibroblast. Based on our findings, the characteristic physical properties of specific stem cells can be quantitatively distinguished based on their refractive index and volume of cellular organelles. Altogether, the method employed herein could aid in the distinction of living stem cells from normal cells without the use of fluorescence or specific biomarkers.

• Journal of Korean Society of Forest Science
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• v.85 no.1
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• pp.56-65
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• 1996

Current volume tables might underestimate or overestimate the volumes of individual trees in a specific region because the tables were made using the data from broad region. This study provides a statistical method of local correction, which is the ratio-of-means estimator, when the table is applied to the data from a specific region. Data used in this study were 411 trees of Larix leptolepis from Hongchon region. Five statistical models for individual tree volume equation were evaluated based on 3 evalation criteria and the best equation fitted to the data from Hongchon region was selected. The volume estimated by the selected equation was then compared with the volume estimated by the current volume table. From the ratio-of-means estimate based on the volumes estimated by selected equation and by current volume table, the local correction was made. The correction equation was $V_{Hongchon}=1.078$ $V_{volume\;table}$. It is also proved that the correction equation can simply and precisely estimate tree volumes of Larix leptolepis in Hongchon region using the current volume table.