• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.204-208
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• 2004

표고버섯가루 첨가량과 지방대체제의 첨가 유무에 따른 저지방 소시지의 이화학적 및 조직학적인 성상에 대하여 조사하였고 기존의 유화형 소시지와 유사한 성상을 갖는 저지방 처리구를 선별하기 위하여 본 연구를 실시하였다. 지방대체제를 첨가한 경우 수분함량이 높았으나 적색도는 낮았다. 표고버섯 첨가량이 증가함에 따라 명도는 낮았으나 황색도는 증가하였다. 경도의 경우 지방대체제 첨가와 표고버섯 첨가량에 따라 상관관계를 보였으며 각각의 표고버섯 첨가량에서 지방대체제의 첨가는 저지방 소시지의 경도를 낮추었다. 한편 지방대체제를 첨가하지 않은 경우 경도는 표고버섯가루의 첨가량이 증가할수록 유의적으로 낮았으나, 지방대체제를 첨가한 경우 표고버섯 첨가량이 1% 이하에서는 감소하였으나 그 이상 첨가시 변화가 없었다. 관능검사결과 지방대체제와 표고버섯가루 1% 이상 첨가 시 비 선호경향을 보였다. 결론적으로 지방대체제를 첨가하지 않을 경우 표고버섯 1% 첨가는 기존의 유화형 소시지와 유사한 경도를 보였으나, 지방대체제를 첨가한 경우 표고버섯가루 1% 이상 첨가는 불필요한 것으로 판단된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.209-212
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• 2004

본 연구는 도토리 가루가 지방대체제로 저지방 소시지 제조 시 첨가하여 기존의 유화형 소시지와 유사한 성상을 갖는 적정 형태와 적정량을 구하기 위하여 실시하였다. 도토리가루의 첨가 형태에 따른 이화학적 및 조직학적인 성상에는 차이가 없었으며, 첨가량이 0.5에서1.0%로 증가할수록 점성이 감소하였다. 한편 도토리 가루를 첨가한 저지방 처리구는 유화형 대조구와 명도에서만 차이를 보일 뿐 다른 이화학적 및 조직학적 성상에서는 차이를 보이지 않았다. 따라서 도토리 가루 0.5%를 저지방 소시지 제조시 첨가하여 Gelcarin을 첨가한 지방대체제와 유사한 성상을 보임으로써 도토리 가루의 지방대체제로서 이용 가능성을 시사하였다.

• Journal of the Korean Institute of Telematics and Electronics A
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• v.31A no.9
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• pp.72-77
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• 1994

GaAs MISFETs, with photo-CVD grown P$_{3}$N$_{5}$ gate insulator and sulfide treatment, have been fabricated and showed the instability of drain current reduced less than 22 percent for the period of 1.0s~1.0${\times}10^{4}s$. The effective electron mobility and extrinsic transconductance of the device are about 1300cm$^{2}$/V.sec and 1.33mS at room temperature. The C-V characteristics of GaAs MIS Diode and AES analysis are also discussed with respect to effect of sulfide treatment conditions.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.90-91
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• 2017

Military camps deal with various types of explosives. For instance, military engineering unit conducts education and training for laying landmines. However, in case of land mine craters installed with regular-level RC, structural safety may be in danger thus there is a necessity to utilize High Performance Fiber-Reinforced Cement Composites (HPFRCC), which has high functionality in protection and blast resistance. Therefore, in this research we conducted an field application of land mine crater of HPFRCC, using the existing optimal fiber mixing ratio and ERCO addition ratio.

• Applied Chemistry for Engineering
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• v.3 no.4
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• pp.670-677
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• 1992

(2, 3-Dibromopropyl) phenyl phosphate[DPP] was synthesized from 2, 3-dibromopropyl alcohol and chlorophenyl phosphate. Also, (2, 3,-dibromopropyl)phenyl octadecyl phosphate[DPOP] was synthesized from DPP and n-octadecyl chloride. Flame retardants, DPPF and DPOPF, were prepared by blending DPP and DPOP with emulsifier, respectively. The flame retardants prepared were o/w(oil in water) type emulsion flame retardants. As a result of treatments of the flame retardants on various synthetic textiles, DPPF showed only good flame retardancy, but DPOPF showed both good flame retardancy and good softness.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.133-134
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• 2014

As a previous research, improved durability of concrete by filling capillary pores with waste cooking oil was suggested as a method of controlling carbonation of the concrete replaced high volume of SCMs. on the other hand, the emulsified refined waste cooking oil for better mixing performance had a drawback of reducing air content related with decreasing freeze-thawing resistance. As a solution of this problem, surface applying method was suggested instead of adding in mixing process, and in this research, the performance regarding concrete durability are evaluated comparing emulsified refined cooking oil with water-repelling agent.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.11a
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• pp.75-76
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• 2017

In this study, it is speculated that the special admixture can be mixed with ERCO beforehand to prevent adsorption of cement and AE at the time of contamination together with water, and the change in the amount of special admixture preliminarily added to ERCO We will try to analyze the influence on normal strength mortar. As a result, the flow quantity, the air quantity, the compressive strength and the flexural strength were improved as the added amount of the special admixture was increased, and When the special admixture with the addition amount of ERCO 3% was added, the strength was rather lowered. Therefore, it was found that the optimum amount of special admixture added to ERCO was 2%.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.3
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• pp.307-315
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• 2016

The aim of this research is analyzing the fundamental properties and autogenous shrinkage reducing performance of 70 and 100MPa grade high performance concrete including emusified refined cooking oil(ERCO) under the mock-up conditions. As a results of experiment, the mixture contained 0.5% of ERCO showed slightly decreased slump flow while the slump was increased and segregation resistance performance was improved as 2.5 of EIS. For air content, all mixtures satisfied target air content with increased unit weight and delayed setting time with ERCO addition. In the case of compressive strength, when ERCO was added 0.5%, the result of approximately 5 to 10% of increased compressive strength was observed. For the autogenous shrinkage, ERCO contributed on 20-30% of shrinkage reducing performance comparing to Plain mixture without ERCO. It is considered that capillary pore filling action of soap particles occurred by the reaction of ERCO in cement paste between fatty aicd and calcium hydroxide contributed the shrinkage reducing performance. Based on these mock-up test results, application of the high performance concrete mixture with ERCO on CFT actual structure was decided.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.112-117
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• 2012

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.