• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.3
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• pp.157-163
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• 1995

The objective of this study is to obtain the basic data for investigating the effects of organic reserves on winter survial or regrowth yield. Dry matter, nitrogen and non-structural carbohydrate content of plants grown under $5^{\circ}C$ or $20^{\circ}C$ of culture temperature during 25 days were investigated. The dry matter content of leaves and roots were significantly reduced under $5^{\circ}C$ compared with $20^{\circ}C$culture condition. Comparing with the dry matter per plant under $20^{\circ}C$, those in leaves and roots under $5^{\circ}C$ decreased to 25% and 10%, respectively, after 25 days of temperature treatment. Total nitrogen content in leaves under $20^{\circ}C$ and $5^{\circ}C$ increased to 68% and 39% compared to the initial lenel(day O), respectively, during 25 days after temperature treatment, Nitrogen content in roots highly increased under 5 C while there was a little change under $20^{\circ}C$ condition. The nitrogen contents in roots under $5^{\circ}C$ and $20^{\circ}C$ were 39.0 and 30.8mgJg DM, respectively, after 25 days of temperature treatment. Total contents of soluble carbohydrate in both leaves and roots under $5^{\circ}C$ were higher than those under $20^{\circ}C$ condition. After 25 days of temperature treatment under$5^{\circ}C$ , their contents in leaves and roots were 1.4 and 2.0 times higher than those of under $20^{\circ}C$ condition. Stach atent in roots under $20^{\circ}C$ was less changed, while thatof under $5^{\circ}C$ greatly increased from 64.8 to 178.7mglg DM duling 25 days. 'Ihese results clearly showed that an accumulation of both nitrogen and non-structural carbohydrate in the plants occured under low temperature condition.e condition.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.618-622
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• 1997

This study was carried out to investigate the effect of storage temperature (0, 5, $20^{\circ}C$) on chemical components of Korean kiwifruits. Moisture content decreased in $0^{\circ}C-,\;5^{\circ}C-stored$ samples and slightly increased in $20^{\circ}C-stored$ sample. Soluble solid content increased in $0^{\circ}C-,\;5^{\circ}C-stored$ samples and decreased in $20^{\circ}C-stored$ sample ranging from 11 to $14\;^{\circ}Brix$. pH and titratable acidity remained at the level of $3{\sim}3.5$ and $1{\sim}1.5$, respectively. The content of malic and quinic acid increased during storage at $0^{\circ}C$ and $5^{\circ}C$. In case of citric acid, the content increased up to 6th week and then decreased. Kiwifruits stored at $20^{\circ}C$ showed a changing pattern of organic acids similar to those stored at 0 and $5^{\circ}C$. Glucose, fructose and sucrose increased in $0^{\circ}C-,\;5^{\circ}C-stored$ samples except fructose at $5^{\circ}C$. In case of $20^{\circ}C-stored$ sample, sucrose increased up to 2∼3th week and then decreased.

• Magazine of the Korea Concrete Institute
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• v.7 no.1
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• pp.89-96
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• 1995

본 연구는 시멘트 경화체 중의 Cl 고정화 메카니즘을 규명하는 연구의 일환으로 시멘트의 C3A 함유량에 따른 Cl 고정화 효과를 세공용액 분석방법에 의해 조사한 것으로 C3A함유량 0.46 9.65%의 4가지 시멘트와 C3A를 함유하지 않은 초속경 시멘트 페이스트를 밀봉용기내에서 양생시켜 재령 28일에 세공용액을 추출하여 세공용액 중의 Cl 과 OH 농도를 측정, C3A함유량이 Cl 고정화에 미치는 영향을 검토한 것이다. 연구결과 세공용액 중의 Cl 농도는 NaCl 혼입량에 관계없이 시멘트 중의 C3A량이 증가함에 따라 낮아져 시멘트 경화체 내에서 Cl 의 고정화에 C3A가 매우 효과적임을 알 수 있었다. 세공용액의 Cl /OH 는 Cl 혼입량이 시멘트 중량의 0.3%인 경우 강재부동태막을 파괴하는 0.3보다 낮았으며 X선회절분석에 의해 C3A에 의한 고정화 메카니즘은 프리델씨염(Friedel's salt)의 생성에 의함을 확인하였다.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.766-773
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• 2015

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, $80^{\circ}C$) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at $70^{\circ}C$ and besides other teas a change of the trend variation at 70 and $80^{\circ}C$. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at $70^{\circ}C$, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at $70^{\circ}C$ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at $70^{\circ}C$ for 5 minutes or $80^{\circ}C$ for 3 minutes, while oolong and black tea were reached maximum antioxidants at $70^{\circ}C$ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of $70^{\circ}C$ for 5 minutes is recommended.

• Geomechanics and Engineering
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• v.13 no.3
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• pp.459-474
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• 2017

To investigate the mechanical properties of Expanded Polystyrene (EPS) Beads Stabilized Lightweight Soil (EBSLS), Laboratory studies were conducted. Totally 20 sets of specimens according to the complete test design were prepared and tested with unconfined compressive test and consolidated drained triaxial test. Results showed that dry density of EBSLS ($0.67-1.62g/cm^3$) decreases dramatically with the increase of EPS beads volumetric content, while increase slightly with the increase of cement content. Unconfined compressive strength (10-2580 kPa) increases dramatically in parabolic relationship with the increase of cement content, while decreases with the increase of EPS beads volumetric content in hyperbolic relationship. Cohesion (31.1-257.5 kPa) increases with the increase of cement content because it is mainly caused by the bonding function of hydration products of cement. The more EPS beads volumetric content is, the less dramatically the increase is, which is a result of the cohesion between hydration products of cement and EPS beads is less than that between hydration products of cement and sand particles. Friction angle ($14.92-47.42^{\circ}$) decreases with the increase of EPS beads volumetric content, which is caused by the smoother surfaces of EPS beads than sand grains. The stress strain curves of EBSLS tend to be more softening with the increase of EPS beads content or the decrease of cement content. The shear contraction of EBSLS increases with the increase of $c_e$ or the decrease of $c_c$. The results provided quantitative relationships between physico-mechanical properties of EBSLS and material proportion, and design process for engineering application of EBSLS.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.502-508
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• 2018

The acrylate copolymer having good coating, water-repellent and adhesion properties was designed and prepared. We prepared copolymers with high yield of > 95% using methyl methacrylate(MMA), 2,2,2-trifluoroethyl acrylate (FMA) and 2-hydroxyethyl methacrylate monomers(HEMA) by either bulk or emulsion polymerization techniques. The $^1H-NMR$ spectrum was used to identify chemical structure and DSC and DMA analysis were conducted. As a result, the glass transition temperature decreased by $3^{\circ}C$ as FMA content increased from 5% to 10%, and decreased by $2{\sim}8^{\circ}C$ when HEMA content increased from 5 % to 10 %. The physical properties were measured using Instron and TGA. As FMA or HEMA content increased by 10%, tensile strength decreased from 29 MPa to 22 MPa and Td decreased from $200^{\circ}C$ to $180^{\circ}C$ in both bulk and emulsion. The contact angle relatively decreased as hydrophilic HEMA content increased.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1177-1181
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• 2003

This study investigated the effects of cod liver oil and chromium picolinate on the serum traits and egg yolk fatty acids and cholesterol content in laying hens. One hundred 45-week old single comb white Leghorn laying hens were assigned randomly to four groups. These groups were: (1) control (soybean oil), (2) 1,000 ppb (${\mu}g/kg$) chromium (organic form chromium picolinate) (Crpic), (3) 3% cod liver oil (CLO), and (4) 1,000 ppb chromium with 3% cod liver oil (CLO+Crpic). The experiment was conducted for 40 days. Results indicated that serum triacylglycerol (TG) and cholesterol contents in the CLO group and the serum glucose content in the Crpic group were significantly lower than those in the control group (p<0.05-0.01). The yolk cholesterol content in the CLO and Crpic groups were also lower than the control group (p<0.01). The lipoprotein profile displayed that in the Crpic group, high-density lipoprotein (HDL) and HDL-cholesterol (HDL-C) were significantly higher (P<0.05) than the control group. Meanwhile, low-density lipoprotein+very low-density lipoprotein (LDL+VLDL) and LDL-C+VLDL-C were significantly lower (p<0.05) than the control group. Notably, of all four groups, the CLO group displayed a more profound effect on serum traits and lipoprotein (p<0.05-0.001). Furthermore, the fatty acid composition of the egg yolks presented that C18:2 in the CLO and Crpic groups was significantly lower (p<0.05-0.001) compare to the control. However, only in the CLO group, C18:3, C20:5 and C22:6 were significantly higher (p<0.001) than the control. Only serum glucose and LDL+VLDL showed the CLO${\times}$Crpic interaction (p<0.05), most parameters did not. Therefore, supplemented chromium picolinate or cod liver oil in the diet of laying hens had beneficial effects. However, when these two factors were combined, there was no interaction with most parameters.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.10
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• pp.808-814
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• 2001

The electrical properties and stabiltiy of Pr$_{6}$O$_{11}$ -based ZnO varistors, which are composed of ZnO-Pr$_{6}$O$_{11}$-Cr$_{2}$O$_{3}$-Er$_{2}$O$_{3}$ based ceramics, were investigated in the Er$_{2}$O$_{3}$ content range of 0.5 to 2.0 mol%. As Er$_{2}$O$_{3}$content is increased up to approximaterly 1.0mol%, the nonlinearity was decreased. Increasing Er$_{2}$O$_{3}$ content further caused the nonlinearity to increase. The varistors with 2.0 mol% Er$_{2}$O$_{3}$ exhibited a high nonlinearity, in which the nonlinear exponent is 47.41 and the leakage current is 1.82 $\mu$A. Furthermore, they showed a very excellent stability, in which the variation rates of the varistor voltage, the nonlinear exponent, and leakage current are -0.52%, -4.09%, and 152.75%, respectively, under DC accelerated aging stress, such as (0.80 V$_{1mA}$9$0^{\circ}C$/12h)+(0.85 V$_{1mA}$115$^{\circ}C$/12h)+(0.90 V$_{1mA}$12$0^{\circ}C$/12h)+(0.95 V$_{1mA}$1$25^{\circ}C$/12h)+(0.95 V$_{1mA}$1$25^{\circ}C$/12h).2h).TEX>/12h).2h).

• Food Science of Animal Resources
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• v.44 no.3
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Journal of Power System Engineering
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• v.9 no.4
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• pp.130-136
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• 2005

The effects of additional Mg content, the size and volume fraction of reinforcement phase on the mechanical properties of ceramic particle reinforced aluminium matrix composites fabricated by pressureless metal infiltration process were investigated. The hardness of $SiC_p/AC8A$ composites increased gradually with an increase in the additive Mg content, while the bending strength of $SiC_p/AC8A$ composites increased with an increase in additive Mg content up to 5%. However, this decreased when the level of additive Mg content was greater than 5% due to the formation of coarse precipitates by excessive Mg reaction and an increase in the porosity level. The hardness and strength of the composites increased with decreasing the size of SiC particle. It was found that the composites with smaller particles enhanced the interfacial bonding than those with bigger particles from fractography of the composites. The hardness of $Al_2O_{3p}/AC8A$ composites increased gradually with an increase in the volume fraction, however, the bending strength of $Al_2O_{3p}/AC8A$ composites decreased when the volume fraction of alumina particle was greater than 40% owing to the high porosity level.