• Journal of Environmental Science International
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• v.12 no.1
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• pp.41-45
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• 2003

Magnetite powder for kerosene-based ferrofluid was synthesized by air oxidation of waste acid containing $Fe^{2+}$ and $Fe^{3+}$ ions in the pH=11 at $60^{\circ}C$. Stable kerosen-based ferrofluid was prepared by addition of polyoxyethylene nonylphenyl ether(POENPE) to the magnetite containing water. Dispersion mechanism of an addition POENPE to the magnetite was examined by means of the fraction of solid dispersed FT-IR spectrum. And magnetic properties of kerosen-based ferrofluid were examined by method of Vibrating Sample Magnetometer. In order to remove oil on the water surface by an addition of kerosen-based ferrofluid, the optimum conditions were examined.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• Journal of the Korean Ceramic Society
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• v.35 no.4
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• pp.371-377
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• 1998

The effect of epoxy resin on the water stability of HAC/PVA based MDF cement composite were stu-died through the three different forming methods calendering extruding and warm pressing. In prexing step the epoxy resin was added in 5-15wt% of cement weight. The 3-point flexural strength of each dry and wet specimen which were immersed in water during 3. 7, 14 days was estmated and the mi-crostructural change of epoxy resin-added MDF cement composite due to water immersion was charac-terized by scanning electron microscopy. As the addition amount of epoxy resin the im-provement of water stability of MDF cement composite was achieved in most case. Especially through the warm press forming method the effectiveness of epoxy resin addition to the water stability was enhanced. When the epoxy resin was added by 5wt% to 7wt% the optimum flexural strength and water stability

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.53 no.6
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• pp.293-299
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• 2004

In this paper, thermal and mechanical properties of electric epoxy with water aging were discussed. We made elastic epoxy specimen adding a ratio of 0〔phr〕20〔phr〕, 35〔phr〕 and 53〔phr〕 with modifier to existing epoxy. We studied mechanical property of elastic resin after absorption in water from 0 to 484 hours. As a result, diffusion factor of elastic epoxy showed 20-21${\times}$10$^{-4}$ $\textrm{mm}^2$/s and general epoxy showed 9.5${\times}$10$^{-4}$ $\textrm{mm}^2$/s. Elastic property increased linearly according to addiction and decreased according to water absorption. Tensile strength was reduced according to addition. It was affected by water absorption of micro-void of elastic epoxy. Hardness inclined to decrease after increasing according to absorbed time. In water-absorption state, it was experimented a change of heat flow by temperature of elastic epoxy and change of thermal expansion coefficient. DSC (Differential Scanning Calorimetry) and TMA (Thermomechanical Analysis) equipments were used to measure Tg. A temperature ringe of DSC was from -0($^{\circ}C$) to 200($^{\circ}C$). One of TMA was from -0($^{\circ}C$) to 350($^{\circ}C$). In addition, we investigated structural analysis of water absorbed specimen using SEM (Scanning Electron Microscope).

• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.720-725
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• 2011

Gold catalysts supported on metal-oxides were prepared by co-precipitation using the various metal nitrates and chloroauric acid as precursors, and effect of water addition on the catalytic activity in CO oxidation was investigated. Among the various supported gold catalysts, Au/$Co_{3}O_{4}$ and Au/ZnO catalysts showed the excellent activity for CO oxidation. Water in the reactant gas had a negative effect on the oxidation activity over Au/$Co_{3}O_{4}$ catalysts and a positive effect on that over Au/ZnO, which means the activity depends strongly on the nature of support. It was also confirmed that no significant change in the particle size of gold was observed after reaction both in dry and wet conditions. This fact suggested that the deactivated catalyst due to a carbonate species could be regenerated by water addition in the reactant gas.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.572-580
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• 2013

This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity ($a_w$), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.

• Journal of Korean Society on Water Environment
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• v.22 no.2
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• pp.230-237
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• 2006

The operational parameters and control strategies of a tertiary wastewater treatment process a biological filtration system were investigated. The biological filtration system consisted of a nitrification filter (Fiter 1) and a polishing filter with anoxic and aerobic parts (Filter 2). SS, T-C-BOD, and T-N in effluent were kept stable at less than 3, 5 mg/L, and 5 mgN/L, respectively, under a HRT in Filter (filter-bed) of 0.37~2.3 h. T-N at the outlet of Filter 2 were about 1~5 mgN/L under the condition of LV of 50~202 m/d. Methanol addition was controlled based on the COD/N ratio or McCarty's equation. Constant COD/N ratio control results in excess addition under large diurnal fluctuation of $NOx^--N$, and McCarty's equation can be used to add appropriate amount of methanol. Control of methanol addition by on-line nitrate measurement, control of aeration by on-line DO measurement, and control of backwashing by head loss measurement are successfully operated. These results proved that this process prove the easy-maintenance and cost-effectively treatment is attainable.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.344-348
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• 2006

This study was carried out to survey the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in MRS broth by the addition of 0, 1, 3, 5, and 10% water extract, after 30 hrs incubation. The pH, titratable acidity and O.D. of lactic acid bacteria were investigated to obtain fundamental knowledge for the development a new product. The effects of medicinal herbs extracts on the growth of lactic acid bacteria were variable depending upon the species of lactic acid bacteria and medicinal herbs extract. Growth of Str. thermohilus was activated by addition of 1 and 3% Angelica gigas water extract, but the basal medium plus 5 and 10% extract and growth of L. acidophilus and Bif. longum were depressed by the addition of extract. The pH and acid production ability dropped slightly in the basal medium plus 1 and 3% of extract. The other samples following the same trend as the control.