• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.88-98
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• 1978

Amylose content, water absorption and amylograph characteristics of waxy and nonwaxy barley varieties were studied. Amylose content of nonwaxy varieties ranged from 23.4% to 31. 5% and waxy varieties showed 5.4%-9.5%. Water absorption of waxy varieties was highest among the materials tested. Waxy barley showed lowest gelatinization temperature among the varieties. Gelatinization temperature was positively related with the maximum viscosity in all tested varieties. There was no relationships between amylose content and gelatinization temperature, gelatinization time and viscosity.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.159-164
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• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Composites Research
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• v.17 no.3
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• pp.8-14
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• 2004

The effect of moisture absorption on the mechanical properties in carbon fiber reinforced composites has been investigated with various moisture environment such as sea water, tap water and distilled water. It also has been studied about the influence of drying of the immersed specimen for a certain period of time on the mechanical properties. As a result, we found that the ratio of moisture absorption mainly depended on the immersion time in the moisture environment and that of the immersed specimen for a certain period of time decreased with the drying time. We also found that tensile strength decreased with the increasing of the ratio of moisture absorption and the tensile strength decreased by moisture absorption recovered up to some extent by drying the specimen.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.96-96
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• 2003

본 연구는 뽕잎추출액의 농도물 1.0, 1.5, 2.0%로 달리하여 일반 멥쌀에 코팅한 뽕잎쌀의 가수율을 달리하여 취반한 후 밥맛을 관능검사하여 최적가수율을 알아내고 뽕잎쌀의 수분함량, 수분흡수율, 뽕잎쌀밥의 수분함량, 색도 및 물성을 측정하고 뽕잎쌀밥의 구조를 SEM으로 관찰하여 뽕잎쌀의 최적코팅율을 알아보았다. 뽕잎쌀의 수분함량은 뽕잎추출액을 코팅하지 않은 쌀보다 낮았으며 이중 2.0%코팅한 쌀의 수분함량이 가장 낮았다. 뽕잎쌀의 최대수분흡수율은 침수 30분에 20%의 수화율을 보였으나 코팅율과 침지수온(1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$)에서의 유의적 차이는 없었다. (중략)

• Journal of the Korean Geographical Society
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• v.50 no.5
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• pp.505-514
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• 2015

This study analyzes a correlation between water content values and chemical index of alteration (CIA) for coarse sedimentary rocks of Mt. Cheonsaeng in Gumi-si, Kyeongsangbuk-do. Through measurement of various water values of 20 samples including water content rate, water absorption rate and equipment measuring we comparatively analyzed the values with CIA of the samples obtained by X-ray fluorescence. As a result of analysis water content rate and water absorption rate in a sedimentary rock are likely to be higher when matrix is psephitic and less compact. Furthermore the higher water content rate is, the higher CIA is due to increase of $SiO_2$ and $Al_2O_3$ and decrease of CaO and $Na_2O$ derived by chemical weathering of felspar. This correlation between water content rate and CIA represents a similar result with previous studies targeting granite.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.298-305
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• 2010

The effects of wood species, chemical components, filler loading level, filler particle size, and coupling agent on the water absorption property of the wood flour filled polypropylene (PP) composites were investigated in this study. After 500, 1,000, 1,500, 2,000, 2,500 and 3,000 hr water immersion, Quercus (Quercus accutisima Carr.) and Maackia (Maackia amuresis Rupr. et Maxim) showed significantly lower water absorption properties compared to Larix (Larix kaempferi Lamb.). As wood flour loading increases from 10 to 50 wt%, most wood species showed increased water absorption after a given immersion period. Particle size of wood flour proved to have very significant effects on water absorption of the composites. The effect of coupling agent was positive in terms of lowering water absorption of the composites. As the treatment level of coupling agent increases, the water absorption of the composites decreases. The lowest water absorption was obtained at the lower wood flour loading (Maackia), smaller particle size and by the addition of coupling agent. Thickness swelling of the composites shows close dependency on water absorption.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.179-191
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• 2001

The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable

• The Korean Journal of Mycology
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• v.14 no.3
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• pp.231-235
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• 1986

Spore production mechanism of selected lignicolous basidiomycetes was inhibited by soaking their sporocarps in water for varying periods. Depending on the duration of immersion, some species resumed spore discharge, while in others it was completely ruined. This was related to the nature and consistency of these sporocarps. All the species studied absorbed water quite readily into their sporocarps. The loss of this water through dehydration was more rapid in smaller and delicate species than the bulky and robust ones.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.2
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• pp.82-86
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• 2011

Lightweight aggregate which is composed of sintered polycrystalline materials usually has a certain portion of pores inside of it. Because of such a structural characteristics, it tends to that movement of water in aggregate shows an abnormal behavior against the change of outside environment. In general, water movement behavior is controlled by porosity, distribution of pore size; however, dense surface layer will also affect water movement behavior in case of artificially sintered aggregates. Factors affecting water movement behavior in the aggregate are pore distribution, pore shape, pre-wetting method, etc. In this study, absorption characteristics of aggregate under the pressure and absorption rate according to water dipping time are analyzed for the basis of pressure pumping of lightweight concrete. Two kinds of aggregates were used for the test: one is made by 'L' company in Germany and the other is of our own made at the pilot plant in Kyonggi University. Absorption rate of aggregate is measured according to water dipping time, vacuum pressure, and quenching condition. Absorption rate of aggregate with $300^{\circ}C$ quenching is higher than that of aggregate with 24 hr water dipping. Generally the more vacuum the higher water absorption rate. Water absorption rate of 'L' aggregate under -300 mmHg is 54 % higher than that of aggregate with 24 hr water dipping; however, only 2 % increase in water absorption was measured for the K622 and K73 which were of our own.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.244-249
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• 2002

Varietal difference in seed shape and size, water absorption rate, and soybean sprouts was compared. In general, soybean seeds of yellow seed-coat and spherical shape with 100 seeds of 9.0$\pm$2g were evaluated as the best ones; Pungsannamulkong out of tested varieties was considered to be the best one in these respect. Varietal difference in water absorption yale depending on the soaking duration and temperature was recognized; Jungeri and Jillin 3 showed higher water absorption rate at higher temperature but it was completely vice versa for Pungsannamulkong. It took about 15 hours(soaking at 2$0^{\circ}C$) for seed shape of size to grow to 10mm in length. Maximum enlargement in thickness of soybean seeds was made right after the completion of repeated soaking-drying treatment but three hours and nine hours soaking were needed for one time-soaking and non-soaking treatment, respectively. Varietal difference in germination rate was recognized between one hour's soaking at 2$0^{\circ}C$ and two hour's soaking at 15$^{\circ}C$ The growth rate for Jillin 3 was excellent at all soaking methods and temperatures while three hours of soaking was the best for Jungeril and Pungsannamulkong, regardless of soaking temperatures. The growth of hypocotyl length showed somewhat faster in repeated soaking-drying than one time-soaking and non-soaking while the increase of hypocotyl thicknes was better in one-time soaking than repeated soaking-drying.