• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.357-363
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• 2006

This study examined the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in a MRS broth by adding a 0, 1, 3, 5, and 10% water extract. The pH, titratable acidity and OD of lactic acid bacteria were investigated in order to obtain fundamental knowledge for the development a new product, box thorn yogurt. In the case of adding the Acanthopanax sessiliflorum Seeman water extract, Streptococcus thermophilus was largely activated by the addition of the 5% extract. The growth of Lactobacillus acidophilus was activated by the extracts but it was depressed by the addition of the 3% Acanthopanax sessiliflorum Seeman water extract. Compared with the control, the growth of Bifidobacterium longum was largely activated by the addition of the 10% extract but it was depressed by the addition of the 5% Acanthopanax sessiliflorum Seeman water extract.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.6
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• pp.725-733
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• 2014

16 water treatment plants(WTPs) in Jeju province were investigated to evaluate the corrosivity of tap water. In addition, the impacts of lime and carbon dioxide on LI changes at ES WTP were analyzed. The average of LI in Jeju tap was -1.78 which was similar to that of in-land multi-regional WTPs. The recommended process to improve LI of ES WTP which has high corrosivity(i.e., LI = -2.61) was to combine lime and carbon dioxide with the dosages of 20 mg/L and 5 mg/L respectively to meet LI of -1.0 ~ 0. pH was confirmed to be a major water quality parameter that determined LI based on the correlation results among LI and water quality parameters. Precaution on turbidity increase by lime addition should given to minimize particle breakthrough in the distribution system. Turbidity increase can be controlled by the addition of lime prior to filters.

• Journal of Korean Society of Water and Wastewater
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• v.21 no.3
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• pp.341-348
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• 2007

The efficiency of powdered activated carbon (PAC) for removing taste and odor (T&O) in drinking water supplies is dependent on the contact time, quality of mixing, and the presence of competing compounds. All of these are strongly influenced by the stage in the treatment process at which the PAC is added. In conventional water treatment plants (WTPs), PAC is commonly added into the rapid mixing basin where chemicals such as coagulants, alkaline chemicals, and chlorine, are simultaneously applied. In order to prevent interference between PAC and other water treatment chemicals, alternative locations for addition of PAC, such as at transmission pipe in the water intake tower or into a separated PAC contactor, were investigated. Whatever the location, addition of PAC apart from other water treatment chemicals was more effective for geosmin removal than simultaneous addition. Among several combinations, the sequence 'chlorine-PAC-coagulant' produced the best result with respect to geosmin removal efficiency. Consequently, when PAC has to be applied to cope with T&O problems in conventional WTPs, it is very important to prevent interference with other water treatment chemicals, such as chlorine and coagulant. Adequate contact time should also be given for adsorption of the T&O compounds onto the PAC. To satisfy these conditions, installation of a separated PAC contactor would be the superior alternative if there is space available in the WTP. If necessary, PAC could be added at transmission pipe in the water intake tower and still provide some benefit for T&O treatment.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.1
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• pp.1-8
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• 2001

This study was carried out to develop a new insolubilizer for water resistency enhancement and to evaluate its optimum apply method to corrugated paper. The addition of polyvinyl alcohol(PVA) backbone polymer to conventional starch glue caused a poor dispersibility, but flavonoid resin addition showed a good runnability and water resistency. The double coatings(top & under) of water-proof chemicals to corrugating liner made even better the water resistency of corrugating paper. This study suggested that water-proof chemical treatments be an effective method in water-resistant corrugating paper manufacturing for a cold chain system.

• Toxicological Research
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• v.14 no.2
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• pp.171-176
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• 1998

The biological effects of the water extracts of Rhus Verniciflua Stokes (RVS) were evaluated by protection against hydroxyl radicals. Antioxidative activities were measured using both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and thiocyanate method. Also we used the Glucose oxidase (GO) 20 mU/$\textrm{m}{\ell}$ hydroxyl radical generating system in mouse forebrain cell culture. Water was used for ex-traction from RVS as a solvent which has high polarity especially. In DPPH method, the antioxidative activities of the crude water extract were stronger than any other extracts of low polar-solvents. In the antioxidative effects of mouse forebrain culture using 20 mU/$\textrm{m}{\ell}$ GO, cell viabilities were evaluated 65.6%, 68.8% at 1 $\mu\textrm{g}$. 5 $\mu\textrm{g}$ addition of crude water extracts (30 mg/$\textrm{m}{\ell}$) respectively. 10 $\mu\textrm{g}$ addition of crude water extracts had more than 86.1% cell viabilities, P<0.0l significantly, compared with the group treated with GO alone. In comparison with the antioxidative activities of several commercial antioxidants (ascorbic acid, $\alpha$-tocopherol, catalase, serum), 273 $\mu\textrm{g}$/$\textrm{m}{\ell}$ addition of crude water extracts (300 $\mu\textrm{g}$/$\textrm{m}{\ell}$) showed equivalent antioxidative effect to 25 uM ascorbic acid.

• Journal of Advanced Marine Engineering and Technology
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• v.7 no.2
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• pp.15-21
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• 1983

Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

• Fashion & Textile Research Journal
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• v.22 no.1
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• pp.112-118
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• 2020

This paper examined the water repellency, water proofing and water vapor permeability of twelve types of woven fabrics for sports wear clothing. Their physical properties were compared and discussed with the fabric structural parameters and surface finishing effect. A water repellent property of 100% was obtained in the coated or laminated water repellent finished fabrics; in addition, cotton/nylon breathable composite fabrics treated with a laminated finishing and with low fabric density showed a 90% water repellency. Water proofing fabric above 6,000 mm H₂O hydraulic pressure was achieved by coated or laminated finishing; however, high density fabric or medium-level coated fabrics exhibited 100% water repellent and low water proofing characteristics. Superior water vapor permeability characteristics with good water repellency and proofing properties were achieved at the 2.5 layered low density and with 0.7 - 0.9 cover factor nylon fabrics treated with hydrophilic laminated finishing. The regression analysis for examining the effects of fabric structural parameters and surface finishing such as coating and laminating to the water vapor permeability exhibited a high determination coefficient of fabric structural parameters of 63.5%; in addition,, main factors among fabric structural parameters appeared to be cover factor and fabric thickness per weight. Coating and Laminating factors exhibited determination coefficient of water vapor permeability parameters of 36.5%.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.329-335
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• 1995

Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at $4^{\circ}C$. The texture properties of hardness, adhesiveness and cohesiveness of the gel were increased as the stirring time prolonged from 5 to 30 minutes. From the results of the rheological and sensory properties, 20 minutes of stirring time was selected for whole soybean gel preparation. Eventhough increase in water addition ratio from 8 to 12 times(water/WSF, v/w) resulted a decrease in hardness and adhesiveness, 10 times ratio was chosen as proper the water addition based on textural uniformity. Among the Ca salts, $CaSO_4$ produced the highest hardness followed by Ca $gluconate-CaSO_4$ mixture(413g) and Ca gluconate at the water addition level of 10 times. In order to determine the amounts of Ca salts, and 0.125g of Ca gluconate or $CaSO_4$ per g WSF were found to be optimum in terms of textural and sensory properties. The proper mixing ratio of Ca gluconate and $CaSO_4$ was found to be 50 : 50, 25 : 75 and 0 : 100.