• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• Food Science and Preservation
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• v.17 no.5
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• pp.631-636
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• 2010

This study investigated the quality changes of cookie prepared with various concentrations of rice bran powder. Cookie were prepared by addition of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of cookie decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of cookie decreased with increasing powder concentration. With rising powder concentration, the a value of cookie increased but the L and b values decreased. The texture, hardness, cohesiveness, springness, gumminess, and chewiness of cookie decreased with rising powder concentration. The result of sensory evaluation when compared to cookie with 5% rice bran powder was superior in taste, flavor, and overall preference.

• Journal of the Korean Applied Science and Technology
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• v.38 no.5
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• pp.1273-1281
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• 2021

The purpose of this study was to increase the power of color and examine the long-lasting power, which is a disadvantage of one-pack acid hair dye by using chestnut shell pigment. For this, hair dyeing power was measured using a spectrophotometer, the optical density(O.D.) value was measured to examine the degree of fading of the hair, and the elasticity of the hair was analyzed by measuring the tensile strength. As a result of comparing the results of applying different leaving times and treatment methods to the hair samples of each level, the experimental group that was heat-treated for 20 minutes showed the highest dyeing power. Then, it was confirmed in the order of 40 minutes of natural exposure, 10 minutes of heat treatment, and 20 minutes of natural exposure. And it was also confirmed that the color expression visually improved as it went up to level 10. However, at level 10, it was confirmed that some water loss occurred even after 3 days and the tensile strength was low. These findings that indicated the beauty industry will popularize a one-step acid hair dye containing various natural dye ingredients to help maintain modern people's well-being and healthy mind and body.

• Food Engineering Progress
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• v.15 no.3
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• pp.269-275
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• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.615-624
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• 2022

In this study, we assessed anti-oxidant activity, anti-microbial, inhibition of biofilm formation and inflammatory factors(nitric oxide, interleukin-6, interleukin-8) inhibitory effect of Perillae semen hydrothermal extract(PSW) and three kinds of Perillae semen supercritical fluid extract(PSSs) extracted by controlling temperature with no variation of pressure. Compared with PSW, PSSs had significantly lower minimal inhibitory concentrations(MICs) against Staphylococcus aureus(S. aureus) and the ability of PSSs to inhibit formation of biofilm was also superior. PSSs reduce the production of inflammatory mediator and inflammatory cytokines significantly compared to PSW. We suggest, therefore, Perillae semen supercritical fluid 45℃ extract which showed the best anti-microbial, inhibition of biofilm formation, and inhibition of inflammatory factors production among the supercritical fluid extracts could be used for protecting patients with atopic dermatitis from pruritus and transepidermal water loss as a functional ingredient from nature.

• Journal of the Korea institute for structural maintenance and inspection
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• v.27 no.5
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• pp.1-8
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• 2023

Marine and hydraulic structures are subject to durability damage not only due to the penetration of sea water but also due to the attachment of marine organisms. Therefore, in this study, we tried to develop an antifouling coating agent with self-cleaning function for marine concrete. It was confirmed that the antifouling coating agent mixed with AKD, cellulose nanofibers and BADGE had sufficient antifouling performance at a well hydrophobicity of around 140° in contact angle and an inclination angle of 15°. In the abrasion resistance test of the surface, only a maximum loss of 0.015 g occurred. In the durability test, as a result of the chloride ion permeation test, almost no chloride ion permeation occurred in the variable where the coating agent was applied, and carbonation and freeze-thaw damage also rarely occurred, so it was analyzed that it was effective in securing durability of concrete.

• Clinical and Experimental Pediatrics
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• v.50 no.6
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• pp.536-542
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• 2007

Purpose : We investigated the effects of restricted fluid in the first 7 days of life on the risk of bronchopulmonary dysplasia (BPD) or patent ductus arteriosus (PDA) in very low birth weight (VLBW) infants. Methods : Eighty three VLBW infants who lived more than 28 days were selected. The amount of daily maintenance fluid was determined by calculation of insensible water loss (IWL) and urine output (UO). Seventy to 80 percent of calculated amount was given to the ventilated infants. Subjects were grouped into low (<25th%), moderate (25-75th%), and high (>75th%) fluid groups for the first 24 hours, 3 days and 7 days. Chi square tests analyzed proportions of subjects with or without morbidities across fluid groups. Multivariate logistic regression was used to analyze the effect of fluid intake on BPD or PDA, controlling for factors that are significantly associated with BPD or PDA by univariate analysis. Results : Rates of BPD and PDA were not significantly associated with fluid groups on each time period. The result was the same after controlling for factors that are significantly associated with BPD or PDA by univariate analysis. For the first 3 and 7 days, fluid intakes were positively related with maximal weight loss, urine output and mechanical ventilation duration. Conclusion : In VLBW infants, when given based on needs reflected from IWL and UO versus intake, relatively low fluid intakes in the first week of life do not decrease the risk of BPD or PDA, and vice versa. We suggest that calculation of daily fluid based on IWL and UO is appropriate for VLBW infants.

• Journal of the Korea Concrete Institute
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• v.21 no.3
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• pp.245-253
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• 2009

The importance of chloride ions in the corrosion of steel in concrete has led to the concept for chloride threshold level (CTL). The CTL can be defined as the content of chlorides at the steel depth that is necessary to sustain local passive film breakdown and hence initiate the corrosion process. Despite the importance of the CTL, due to the uncertainty determining the actual limits in various environments for chloride-induced corrosion, conservative values such as 0.4% by weight of cement or 1.2 kg in 1 $m^3$ concrete have been used in predicting the corrosion-free service life of reinforced concrete structures. The paper studies the CTL for blended cement concrete by comparing the resistance of cementitious binder to the onset of chloride-induced corrosion of steel. Mortar specimens were cast with centrally located steel rebar of 10 mm in diameter using cementitious mortars with ordinary Portland cement (OPC) and mixed mortars replaced with 30% pulverized fuel ash (PFA), 60% ground granulated blast furnace slag (GGBS) and 10% silica fume (SF), respectively, at 0.4 of a free W/B ratio. Chlorides were admixed in mixing water ranging 0.0, 0.2, 0.4, 0.6, 0.8, 1.0, 1.5, 2.0, 2.5 and 3.0% by weight of binder(Based on $C1^-$). Specimens were curd 28 days at the room temperature, wrapped in polyethylene film to avoid leaching out of chloride and hydroxyl ions. Then the corrosion rate was measured using the polarization resistance method and the order of CTL for binder was determined. Thus, CTL of OPC, 60%GGBS, 30%PFA and 10%SF were determined by 1.6%, 0.45%, 0.8% and 2.15%, respectively.

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.