• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Computers and Concrete
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• v.3 no.2_3
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• pp.163-175
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• 2006

This research was conducted to determine effect of pumice aggregate ratio, cement dosage and slumps on freeze-thaw resistance, density, water absorption and elasticity of concrete. In the first batch, $300kg/m^3$ cement dosage were kept constant and pumice ratios were changed as 25%, 50%, 75% and 100% of replacement for normal aggregate by volume for $3{\pm}1cm$, $5{\pm}1cm$ and $7{\pm}1cm$ slumps. Other batches were prepared with $200kg/m^3$, $250kg/m^3$, $350kg/m^3$, $400kg/m^3$ and $500kg/m^3$ cement dosages and 25% pumice aggregate +75% normal aggregate at a constant slump. Test results showed that when pumice-aggregate ratio decreased the density and freeze-thaw resistance of concretes increased. With increasing of cement dosage in the mixtures, density of the concretes increased, however, freeze-thaw resistance of concretes decreased. Water absorption of the concrete decreased with increasing cement dosage but increased with the pumice ratio. Water absorption of the concrete also decreased after freeze-thaw cycles. Freeze-thaw resistance of concretes was decreased with increasing the slumps.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Advances in concrete construction
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• v.7 no.2
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• pp.87-96
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• 2019

Self-compacting concretes (SCC) are highly fluid concrete which can flow without any vibration. Their composition requires a large quantity of fines to limit the risk of bleeding and segregation. The use of crushed sand rich in limestone fines could be an adequate solution for both economic and environmental reasons. This paper investigates the influence of quarry limestone fines from manufactured crushed sand on rheological, mechanical and durability properties of SCC. For this purpose, five mixtures of SCC with different limestone fines content as substitution of crushed sand (0, 5, 10, 15 and 20%) were prepared at constant water-to-cement ratio of 0.40 and $490kg/m^3$ of cement content. Fresh SCC mixtures were tested by slump flow test, V-funnel flow time test, L-box height ratio, segregation resistance and rheological test using a rheometer. Compressive and flexural strengths of SCC mixtures were evaluated at 28 days. Regarding durability properties, total porosity, capillary water absorption and chloride-ion migration were studied at 180 days. For the two test modes in fresh state, the results indicated compatibility between slump flow/yield stress (${\tau}_0$) and V-funnel flow time/plastic viscosity (${\mu}$). Increasing the substitution level of limestone fines in SCC mixtures, contributes to the decrease of the slump flow and the yield stress. All SCC mixtures investigated achieved adequate filling, adequate passing ability and exhibit no segregation. Moreover, the inclusion of limestone fines as crushed sand substitution reduces the capillary water absorption, chloride-ion migration and consequently enhances the durability performance.

• KIEAE Journal
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• v.7 no.4
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• pp.113-118
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• 2007

From the construction material the cement and the concrete which will reach to 90% are used to construction. But the cement occurrence (from the whole industry 4.4% of carbon dioxide exhaust quantity) makes the carbon dioxide of manufacture hour and anti- the recognition which is an environment industry. The cement absorbs the carbon dioxide during life period of the life time. It calls carbonation. In this study in order to evaluate the carbon dioxide absorption of the cement test produced the mortar specimens which it follows in the W/C. And carbonatable material of mortar specimens (calcium hydroxide) the quantitly it measured, reference study it led and absorption of carbon dioxide quantity it produced. Finally two result comparisons leads and it is a fundamental study which does the test evaluation possibility and a propriety investigation of carbon dioxide absorption quantity in objective.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.28-36
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• 1992

Fifty rice varieties were tested for alkali digestibility of milled rice grain at four different KOH levels, and twenty-four varieties selected were tested again for alkali digestibility at different degrading times and KOH levels. Gelatinization rate at several heating times and heating temperatures, and water absorption rate at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures were observed using rice samples of twenty-four varieties to clarify the relationship between alkali digestibility response, gelatinization rate and water absorption rate. Varietal difference of ADV in Japonica and Tongil tye rices was biggest at KOH 1.2%, but it was better to test at KOH 1.2% and 1.4% levels to know the exact alkali digestibility response of rice varieties. Rice varieties tested could be classified into three groups, low, intermediate and high, based on their alkali digestibility response at four KOH levels, and most of Korean cultivated rice varieties were belonged to intermediate or high ADV group. Varietal variation was also found in alkali degrading response at different soaking times in alkali solution. Low ADV varietal group showed higher gelatinization temperature and needed longer heating time for complete gelatinization compared with intermediate or high ADV group. Same trends was found between intermediate and high ADV groups, but varietal variation in the same ADV group was also found in gelatinization temperature and heating time needed for complete gelatinization of rice grain. Water absorption rate of low ADV group was lower than intermediate or high ADV group both at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures, and intermediate ADV group showed lower absorption rate than high ADV group only in initial water absorption stage at 21$^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Magazine of the Korean Society of Agricultural Engineers
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• v.11 no.1
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• pp.1604-1615
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• 1969

This experiment was carried out as one of the basic studies to improve the acid resistance of concrete and it was conducted to investigate some relations among physical properties such as basorption, ratio of water to cement, compressive strength, density and ratio of mix to weight losses of mortar when exposed to 0.1 N solution of hydrochrolic acid. The results obtained from the limited data secured so far in this experiment are summarized as follows: 1. The specimens used in the experiment were made of 5 cubic centimeters of mortar having such various ratios of mix by weight as 1 : 1, 1 : 3, 1 : 5, 1 : 7, 1 : 10. 2. Physical tests included compressive strengths at 7 days, 28 days, 3 months, and 6 month, and 5 hour boiling absorption test. 3. In acid test, every specimen was immersed into 0.1 N solution of hydrochrolic acid. The specimens exposed to the acid solution were weighed to determine the weight losses of the acid-corroded at one week interval for 7 weeks exposure, and the old acid solutions were also changed to fresh one when weighed the weight losses by acid attack at one week interval. 4. The correlative relations were found among physical properties and they are expressed by certain formulas as follows; i) Relation between ratio of mix and absorption Y = 1.036x + 13.53 where Y: absorption(%) X: ratio of mix ii) Relation between ratio of mix and ratio of water-cement Y = 0.204x + 0.214 where Y: ratio of water-cement. X: ratio of mix iii) Relation between ratio of water-cement and absorption Y = 5.01x + 12.53 where Y: absorption(%). X: ratio of water-cement iv) Relation between density and absorption Y = 50.6 - 0.0176X where Y: absorption(%). X: density($kg/m^3$) v) Relation between density and ratio of water cement Y = 7.2183 - 0.0033X where Y: ratio of water-cement . X: density($kg/m^3$) 5. After completing the acid exposure test the specimens were corroded and , the per cent ranges of weight losses varies from a minimum of 20.4 per cent at a 1 : 1 mix to a maximum of 92.0 per cent at a 1:10 mix 6. The correlative relations of physical properties of mortar to weight losses by acid attak were found and they are also expressed by certain formulas as follows: i) Relation between weight losses and ratio of mix Y = 8.59X + 8.63 where Y: weight losses(%), X: ratio of mix ii) Relation between wieght losses and absorption Y = 0.121x + 12.43 where Y: absorption(%). X: weight losses(%) iii) Relation between weight losses and ratio of w/c Y = 0.0226X + 0.07 where Y: ratio of w/c X: weight losses(%) iv) Relation between weight losses and compressive strength LogY = 3.6097 - 0.05058X + 0.00022$X^2$ where Y: compressive strength ($kg/cm^3$) X: weight losses(%) v) Relation between weight losses and density Y = 2153.1 - 6.62X where Y: density($kg/m^3$) X: weigh losses(%) 7. In order to make better acid resistant mortar, it could be concluded that a 1 : 3 mix or richer mixes, adequate mixing water to minnimize the ratio of water-cement considering the workability, 16 per cent or less absorption by 5 hour boiling water, 1,800 kilogram per cubic meter or denser density by absolute weight base and 200 kilogram per square meter or compressive strength at 20 day, etc are required so as to obtain acid-resistant mortar. In addition to the above, it might be recommonded to select the fine aggregate and to use better equipments such as a mechanical vibrator, a mechanical mixer etc. in concrete manufacturing works.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.04a
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• pp.327-332
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• 2000

The objective of this study was to improve the defects of lightweight cement concrete by treating with redispersible polymer powders. The statistical relationships of water-cement ratios, contents of lightweight aggregates and polymer powers and be used for predicting the concrete strength. It was found that the varieties and techniques adopted in this experiment were capable of identifying the influence of various tested for air contents, flow test, water absorption, specific gravity, flexural and compressive strength. This study showed that fundamental properties were very affected by cement- lightweight aggregate ratio, polymer-cement ratio and water-cement ratio.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.2
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• pp.60-66
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• 2016

Polyurethane foam index a of the cell structure and the absorption change by using the foam stabilizer of six to investigate the polyurethane foam index producing the agent to the siloxane analyzed with silicon foam stabilizer with FE-SEM in accordance with the characteristics of the silicon-based foam stabilizer cell structure of the primary DC-193 on the chain ends is PO n dog bond, DC-2585, DC-5125, DC-198 has been confirmed as a close cell, silicone surfactant is combined EO n dog to a siloxane main chain terminus DC-5043 and DC-5598 that appeared to open cell structure. In addition, most absorption of the DC-5043 appeared was the size of the open cell greatest formed by the absorption of the cell structure change this absorption of the size of the close cell most detailed and uniform DC-193 appeared small household water-resistant best many showed. The performance test of the water was found to be excellent.