• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.42-46
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• 2006

Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at $-20^{\circ}C$ were examined. The 4 sets of their combinations of milk proteins and gums, $casein-{\kappa}-carrageenan$ (CK), casein-sodium alginate (CA), $whey-{\kappa}-carrageenan$ (WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at $-20^{\circ}C$ were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at $5^{\circ}C$ for 4 days. Breads baked with frozen doughs after 6 weeks storage at $-20^{\circ}C$ showed similar results. Although textural hardness of breads increased with storage at $5^{\circ}C$, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.298-305
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• 2000

Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature $(T_o)$, peak temperature $(T_p)$, and conclusion tempearture $(T_c)$ of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.261-266
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• 1984

Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at $45^{\circ}C$. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.

• Journal of the Korea institute for structural maintenance and inspection
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• v.7 no.4
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• pp.99-107
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• 2003

Normally coating is used a method for protecting reinforced concrete. For this purpose, organic as well as inorganic coatings are used. The advantages of inorganic coatings are lower absorption of UV, non-burning etc. On the other hand, organic coatings have the advantage of low permeability of $CO_2$, $SO_2$ and water. Organic coatings provide better protection for reinforced concrete. However, in organic coatings such as epoxy, urethane and acryl, long-term adhesive strength is reduced and the formed membrane of those is blistered by various causes. Also when organic coatings are applied to the wet surface of concrete, they have a problem with adhesion. So, we developed coating material, WGS-Eco which was hybridized with polymer and cement based material to protect concrete structures and solve problems of organic coatings. This study was conducted an comparative evaluation on physical and durable performance of developed coating material and previously used coating materials. As a result, the performance of developed coating material was not inferior to organic coating materials. So, the developed coating material was considered as a suitable coating material which had advantages of inorganic and organic coatings for protecting concrete.

• The Journal of the Korea Contents Association
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• v.9 no.6
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• pp.256-265
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• 2009

Laser output becomes output adjustment from 20 w to 100 w consecutively and time of exposure is available adjustment through water plant in 0.01 seconds. Pulse action can intercept laser beam periodically and supermarket pulse 0.1 $\sim$ between 1ms discharge consist and momentary laser output is increased to 5 $\sim$ 10. Specially, that must remove malignancy cell in womb nine escarps in the case of uterine cancer first of all stability of tube output about pulse by weight very, stable soft switching action area is defined without high frequency transformer leakage inductance ($L_1$) increase and additional series inductor insertion to converter the first main circuit securing zero voltage and marks of switching action in this research specially, because circulation current path of inductor ($L_f$) current is intercepted, converter the first main circuit switching component and spiritual enlightenment damage of high frequency transformer take decreasing greatly and high frequency the second stoppage department ($D_5,\;D_6$) becomes soft switching, and also, switching damage absorption quantity characteristic that can come to life again as subordinate have, and to become tube stabilization design and result that manufacture and experiment, brought result that improve of 10% than existing equipment, and if supplement as systematic late, it becomes thought to get into superior result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Proceedings of KOSOMES biannual meeting
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• 2008.05a
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• pp.117-120
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• 2008

As we can see at the oil spill occident on the coast of Taean, the viscosity of the spilled oil becomes thicker as time goes by. It becomes waste oil with the form of tar. It moves to other areas following a tide. When the temperature of the water goes up, the viscosity becomes lighter and forms oil film. It repeats the process spreading to and polluting extensive areas where the tide reaches. People have used hand nets to collect waste oil of tar at the sea. But it is very difficult for them to collect the tar type waste oil spread on large areas before it reaches to the beach. This paper tried to find a way to collect the tar type waste oil efficiently. It used absorption mat of boom type that uses the attachment characteristics of the tar type waste oil and floating waste recovery device of net type. It tested the possibility of using the devices at the oil spill accident on the beach of Taean. The result showed that net type recovery device was much more efficient in collecting the waste oil in short time than the hand net system of people. It confirmed that the net type recovery device could be used to collect tar type waste oil.

• Polymer(Korea)
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• v.33 no.2
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• pp.104-110
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• 2009

Demineralized boneparticle (DBP) has been widely used as and a powerful promoter of new bone growth. In this study, DBP sponges were chemically crosslinked and characterized for the potential application of tissue engineered scaffolds. The DBP sponges prepared by crosslinking with EDC. 0.1, 0.2 or 0.3% pepsin was applied to DBP dissolved in 3% (v/v) acetic acid aqueous solution for 48 hrs. The prepared sponges were crosslinked by 1, 5, 10, 50 or 100 mM of EDC solution concentration and then were lyophilized. The DBP sponges were characterized by SEM, FT-IR and DSC and analyzed in terms of their porosity and water absorption ability. The cellular viability and proliferation were assayed by MTT assay. Our investigation revealed that 0.2$\sim$0.3% of pepsin and 50$\sim$100 mM of EDC produced DBP sponges with good physical characteristics. In conclusion, DBP sponge prepared under these conditions is potentially useful for the applications of tissue construction.