• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.120-124
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• 1994

Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.1
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• pp.56-61
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• 2002

Porous clay ceramics was fabricated using the surfactant as a foaming agent in the secondary-clay produced at Young-Am area in Chun-Nam province. The concentration of surfactant in ceramic slurry was the key factor controlling the pore characteristics and physical properties of the porous ceramics. The more increase of the surfactant concentration increase the more foaming ability and the stability of foamed layer were improved, but the foaming ability was limited within 6.0 wt% of surfactant because the initial viscosity of the slurry increased with increasing the amounts of surfactant. The formed specimen were sintered at both $1150^{\circ}C$ and $1200^{\circ}C$, the porous ceramics showed 0.9 of specific gravity, 50% of water absorption, 45% of apparent porosity, 14% of shrinkage and 70 kg/$\textrm{cm}^2$ of compressive strength.

• Elastomers and Composites
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• v.45 no.4
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• pp.280-285
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• 2010

The CIIR blends with SBR, NBR and BR were prepared with various mixing ratios. The mechanical and physical properties of these blends, such as frictional coefficient, abrasion resistance, compression set, and specific gravity, were measured. In the permanent compression set measurement, the blends at the composition of 75 wt% CIIR showed the highest value, which means the lowest resistance to deformation. As SBR, NBR and BR blends with CIIR, the coefficient of friction of the mixtures showed a tendency to decrease in arithmetic average. In the case of blending CIIR with BR in order to increase the friction force, the negative effect due to reduction in abrasion resistance was greater than the positive effect of the improvement of the traction force caused by increasing friction coefficient.

• Food Science and Preservation
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• v.15 no.6
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• pp.852-858
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• 2008

This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.4032-4038
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• 2014

Vegetable fatty acid solid soap requires a drying process for moisture evaporation and hardness after being manufactured through saponification. Although the soap is manufactured by mixing additives mainly from natural ingredients, existing studies have focused primarily on the usability of vegetable solid soap. Consequently, research into the physical properties of vegetable fatty acid solid soap mixed with natural ingredients has been unsatisfactory. Therefore, this study attempted to compare and observe the changes in the physical properties (pH, surface tension, critical micelle concentration, and cleansing power) of solid soap in accordance with the drying period and additives (tea tree E.O and $TiO_2$) using pH paper, the Du Nouy measurement method, sedimentation method, and ultrasound washer. Regardless of the mixture with additives, vegetable fatty acid solid soap showed the same pH, and there was no change in the pH while maintaining pH 8 beginning from the $2^{nd}$ weeks to $12^{th}$ weeks of drying. In addition, as a result of measuring the surface tension and CMC, regardless of the drying period, only the soap added with $TiO_2$ showed an even value of 62.5mg/L, whereas the other soap specimens showed a decline in CMC to 25mg/L on the fourth week of drying. As a result of measuring the detergency, the removal efficiency of vegetable fatty acid solid soap mixed with tea tree E.O and $TiO_2$ and dried for four weeks was 4.50~4.65%, which was higher than that of the vegetable fatty acid solid soap without additives (3.62~3.92%).

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.6
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• pp.367-375
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• 2003

The aim of this study was to investigate the soil physical properties and the traction characteristics of paddy field before tillage by a computer simulation. Soil physical properties, such as soil moisture content, bulk density, soil hardness, and soil texture were measured in the twelve rice production area. Mathematical model based on dimensional analysis which include soil physical properties and vehicle factors was used for the computer simulation. Most of the soil texture of the investigated area was silty loam, loam and silty clay loam. Soil moisture content ranged between 20 and 40% mostly. Soil bulk density was in the range of 1,500 to $1,700kg\;m^{-3}$. Soil hardness ranged between 2 to $12kg\;cm^{-2}$ mostly. Soil hardness incorporates the effects of many soil physical properties such as moisture content, texture and bulk density, and so the range of soil hardness was greater than that of any other physical properties. The predicted net traction was in the range of 70 to 1,500 kgf depending on the area, but it was above 1,000 kgf for most of the investigated area. Thus it was concluded that 50 HP tractor can pull the four row moldboard plow considering the conventional tillage depth and width. But for the soft soil area such as Andong and Namyang, tractor itself may have mobility problem and show high slip during plowing operation.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.133-141
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• 1981

The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was $55{\sim}60^{\circ}$ and over 95% of starch were gelatinized at the temperature between 60 and $70^{\circ}C$. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of $62{\sim}68^{\circ}$, peak height of $80{\sim}840$ Brabender unit (BU) and peak after cooling to $50^{\circ}C$ of $110{\sim}555\;BU.$. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than that of potato and tapioca starches, respectively.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.19-23
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• 2001

Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at $20^{\circ}C$ and 90 cP at $60^{\circ}C$, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at $100^{\circ}C$ and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured $5.0{\pm}0.1$ and the color turbidvity of XO was very low at pH $2.5{\sim}4.0$. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at $25^{\circ}C$ and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.