• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Journal of Conservation Science
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• v.30 no.3
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• pp.287-298
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• 2014

This study investigates the material properties of the traditional bricks used in the royal tomb of King Muryeong. Compressive strengths, thermal conductivities, absorptance and the rate of residual moisture are measured by non-destructive experiments. Compressive strength of the traditional bricks is estimated by using the ultrasonic wave velocity and the absorptance. Based on the experimental results, the predicted compressive strengths using the ultrasonic wave velocity are unsuitable for the traditional bricks due to the rough surface and thickness variation of the specimens. The strengths using the absorptance are more suitable than those using the velocity because the predicted average strengths (28.69 MPa ~ 33.19 MPa) are close to building materials like normal strength concrete. In addition, the methods using the absorptance are not influenced by surface and thickness conditions of the specimens. The average thermal conductivities of the bricks measured by using Mathis TCi are close to those of soils (1.58 W/mK). The absorptance and the rate of residual moisture of the bricks are 1.6 % ~ 15 %, 0 % ~ 0.7 %, respectively.

• Journal of the Korean Geographical Society
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• v.45 no.3
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• pp.342-359
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• 2010

The Bangudae Petroglyphs locate at Bangudong, Daegok-ri, Eonyang-eup, Ulju-gun, Ulsan and was designated as the No. 285 national treasure since 1995. After the construction of Sayeon-dam in 1965, there were many controversies of the rock weathering problems by the periodic immersion for approximately a few months. The isopleths of water content on the rock are drawn and the result shows relationships between the isopleths and distribution of joints or exfoliations. The distributions of water content rates in the Petroglyphs show the downward increasing pattern. This may suggest that the rates of water content are further influenced by the duration of immersion. Also, the upper part of the Petroglyphs with dense joints shows high rates of water content. If the water content rates in rocks increase, the water absorption rates increase too, because of the increasement of coefficient of permeability and porosity. The weathering damages of the Petroglyphs in which the pores are saturated by the periodic immersion are in the critical conditions.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.45-45
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• 2022

일당귀[Angelica acutiloba (Siebold & Zucc.) Kitagawa]는 산형과(Apiaceae), 당귀속(Angelica)에 속하는 다년생 식물로 일본이 원산지다. 국내에서는 참당귀(A. gigas)와 더불어 뿌리를 약용의 목적으로 재배하며, 잎과 줄기는 쌈채소로 이용하는 작물 중 하나이다. 본 연구의 목적은 일당귀에 대한 GA₃ 처리 및 온도에 따른 발아특성을 분석하여 약용 및 식용으로 활용도가 높은 일당귀의 재배 및 생산에 대한 기초자료로 사용함에 있다. 연구에 사용된 일당귀의 종자는 강원도 태백시에 위치하는 일당귀 재배농가에서 2021년 10월에 채종한 종자를 구입하여 실험에 사용하였고, 종자의 수분흡수율과 다온도 종자발아기를 활용하여 GA₃농도 4조건(50 ppm, 100 ppm, 500 ppm, 1,000 ppm), 온도 6조건(5 ℃, 10 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃)에 따른 발아특성을 조사하였다. 연구결과 일당귀 종자 100립의 초기 무게 0.264 g에서 증류수 침지 2시간이 경과 후 약 60 %의 무게가 증가한 0.424 g으로 증가하였고, 이후 5 %내외의 수분흡수율을 보이며 48시간 경과 후 약 120% 증가한 0.587 g을 나타냈으며, 이후 72시간 경과 후 0.582 g으로 측정되어 일당귀 종자의 수분포화도는 약 120%정도 내외로 사료된다. GA₃농도 및 온도에 따른 발아율은 500 ppm의 GA₃농도에서 가장 높은 75.63 %의 발아율을 나타냈으며, 15 ℃와 20 ℃의 온도에서 가장 높은 77.6 %의 발아율을 나타냈다. 하지만 각각의 GA₃농도 및 온도에 따른 발아율은 500 ppm의 GA₃농도, 10 ℃의 온도 처리구에서 가장 높은 89.9 %의 발아율을 나타냈으며, 5 ℃의 온도 처리구에서는 모든 GA₃처리구에서 발아가 진행되지 않았다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.28-36
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• 1992

Fifty rice varieties were tested for alkali digestibility of milled rice grain at four different KOH levels, and twenty-four varieties selected were tested again for alkali digestibility at different degrading times and KOH levels. Gelatinization rate at several heating times and heating temperatures, and water absorption rate at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures were observed using rice samples of twenty-four varieties to clarify the relationship between alkali digestibility response, gelatinization rate and water absorption rate. Varietal difference of ADV in Japonica and Tongil tye rices was biggest at KOH 1.2%, but it was better to test at KOH 1.2% and 1.4% levels to know the exact alkali digestibility response of rice varieties. Rice varieties tested could be classified into three groups, low, intermediate and high, based on their alkali digestibility response at four KOH levels, and most of Korean cultivated rice varieties were belonged to intermediate or high ADV group. Varietal variation was also found in alkali degrading response at different soaking times in alkali solution. Low ADV varietal group showed higher gelatinization temperature and needed longer heating time for complete gelatinization compared with intermediate or high ADV group. Same trends was found between intermediate and high ADV groups, but varietal variation in the same ADV group was also found in gelatinization temperature and heating time needed for complete gelatinization of rice grain. Water absorption rate of low ADV group was lower than intermediate or high ADV group both at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures, and intermediate ADV group showed lower absorption rate than high ADV group only in initial water absorption stage at 21$^{\circ}C$.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.39 no.4
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• pp.485-492
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• 2019

In this study, the effect of moisture conditions of recycled coarse aggregates on the compressive strength of concrete was evaluated with the water/binder ratios and the curing conditions. The saturated recycled aggregates seemed to have the negative effect on the strength development of concrete. This is the because of the decrease in bond strength between aggregate and cement paste due to the increase of surface water according to the high absorption of recycled aggregates. The effect of types and moisture conditions of aggregates according to the change of water/binder ratio was similar. However, the curing conditions had a significant effect on the compressive strength of the concrete with the different types of aggregates. In the case of curing in air, the recycled aggregates with high absorption reduced the moisture required for hydration and increased the rate of vaporizing, and these result in interfering strength development. The moisture conditions of the recycled aggregates have a considerable effect on the compressive strength of the concrete, and it is necessary to control the moisture conditions of aggregates in the production of concrete with recycled coarse aggregate. And the control of the curing condition is very important for the concrete with recycled aggregate.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.2A
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• pp.171-179
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• 2009

The porosity in porous media like concrete can be considered as a durability index since it may be a routine for the intrusion of harmful ions and room for the keeping moisture. Recently, modeling and analysis techniques for deterioration are provided based on the pore structure with the significance of durability and the relationship between porosity and durability characteristics is an important issue. In this paper, a series of mortar samples with five water to cement ratios are prepared and tests for durability performance are carried out including porosity measurement. The durability test covers those for compressive strength, air permeability, chloride diffusion coefficient, absorption, and moisture diffusion coefficient. They are compared with water to cement ratios and porosity. From the normalized data, when porosity increases to 1.45 times, air permeability, chloride diffusion coefficient, absorption, and moisture diffusion coefficient decrease to 2.3 times, 2.1 times, 5.5 times and 3.7 times, respectively, while compressive strength decreases to 0.6 times. It was evaluated that these are linearly changed with porosity showing high corelation factors. Additionally, intended durability performances are established from the test results and literature studies and a porosity for durable concrete is proposed based on them.

• Journal of Ocean Engineering and Technology
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• v.13 no.4 s.35
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• pp.63-74
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• 1999

This study has been investigated about the influence of moisture environment on the mechanical properties in the carbon fiber cross laminates. And it has been also investigated the effect of unit ply thickness of the carbon fiber cross laminates on the mechanical properties in distilled water of $80^{\circ}C$ for a certain period of time. As a results, it was found that the weight gain of water was increased with the immersion time and the bending strength and fracture toughness were decreased with the weight gain of water. And it was also shown that the bending strength and fracture toughness were decreased with the increasing of the unit ply thickness of carbon fiber cross laminates through the immersion time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.569-577
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• 1996

This experiment was conducted to investigate the effects of water potential by PEG treatment on germination and quantitative changes of seed storage reserves of soybean [Glycine max (L.) Merr.], peanut(Arachjs hypogaea L.) and corn(Zea may L.). Water potential of PEG(M.W. 10, 000) solution as germination media was 0.0, -0.2, and -0.5MPa. The highest moisture uptake rate was found in soybean seedlings among three crops. Moisture content of seedlings of three crops was decreased at -0.5MPa treatment and seedling length was delayed with water potential decrement. As water potential decreased, decreasing rate of protein content of the seedlings compared to seeds was declined in soybean and peanut. Decreasing rate of starch content of the seedlings was decreased in corn at -0.5MPa treatment. Increasing rate of sugar content of the seedlings was markedly decreased at -0.5MPa treatment in all crops. The results of this experiment showed that availability of moisture and synthesis of sugar for seed germination were influenced below -0.5MPa water potential in three crops.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.