• Journal of Ginseng Research
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• v.25 no.3
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• pp.130-135
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• 2001

Effects of media and growth regulators on the growth and saponin accumulation of ginseng root were investigated to develop the ginseng root culture system. When Panax ginseng C. A. Meyer roots were induced and cultured in various liquid media, the maximum root growth and saponin production were obtained in SH medium and an initial doubleing time of ginseng root was approximately 10 days. The patterns and contents of ginsenosides of cultured ginseng root in various media were different from each other. SH and White media resulted in higher total ginsenosides contents than the other media. Among different combinations and concentrations of growth regulators, SH medium containing 4.0mg/ L NAA gave best growth of ginseng roots, while saponin content was highest in SH medium containing 0.5mg/L BAP. These results suggested that the rapid production of ginseng saponin is possible by root culture of Panax ginseng.

• Applied Chemistry for Engineering
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• v.10 no.7
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• pp.1066-1072
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• 1999

The physical properties of polymer concrete were investigated for development of high-performance construction materials. Various specimens of polymer concrete were prepared using unsaturated polyester resin as the polymer-binder with the various dosage of calcium carbonate as microfiller (5~20 wt %) and fine aggregate(10~50 wt %). For the evaluation of the physical properties of polymer concretes, tests such as compressive strength, flexural strength, water absorption test, hot water immersion test, acid resistance test and pore size distribution analysis were conducted. As a result, it is concluded that compressive and flexural strengths of polymer concretes increased up to 4 times than those of conventional cement concrete. Whereas the compressive and flexural strengths of polymer concretes tested after hot water immersion, compared with those of polymer concretes tested before hot water immersion, decreased about 67%, 47%, respectively. By hot water immersion, total pore volume and porosity(%) of polymer concretes were remarkable increased due to decomposition of polymer binder. And also, it is showed that water absorption(%) and weight loss(%) of polymer concrete specimens by acid immersion, compared with those of ordinary portland cement concrete, decreased about 1/100, 1/27, respectively.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.52-52
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• 2011

나노필라멘트는 단면직경이 수백 나노미터에서 수십 나노미터 수준인 초극세 장섬유를 말하며, 해도형 복합방사로 얻어진 섬유를 알칼리 감량을 통해 해성분을 용출하여 도성분에 해당하는 나노필라멘트를 얻는다. 이러한 나노필라멘트사는 초극세와 마찬가지로 단위중량당 표면적이 크고, 작은 굴곡반경 및 낮은 굴곡 반발성으로 인하여 일반 합성섬유에 비하여 고가성 및 새로운 기능성을 부여하는 제품에 응용 될 수 있다. 특히 나노필라멘트를 이용한 편물제품으로 경편물은 wiping cloth 등 산업용도에 적용되며, 환편물은 인조피혁 등 의류용으로 사용된다. 나노필라멘트 편물은 원사섬도, 편물의 조직, 밀도 및 중량 등에 따라 분할율과 용출 특성이 상이하므로 후가공 공정에 있어서 감량공정은 매우 중요하다. 또한 나노필라멘트와 같은 세사의 경우 일반사보다 비표면적이 증가하여 동일한 염색조건에서 옅은 색상을 나타낸다. 이로 인해 같은 색상을 위하여 보다 많은 염료를 투입해야 하며, 결과적으로 견뢰도 문제가 발생할 우려가 있다. 이 연구에서는 해도형 나노필라멘트 PET 원사와 일반 PET사를 복합한 2종의 편물을 이용하여 알칼리감량특성 및 3가지 분산염료에 대한 염색성과 견뢰도를 조사하였다. 알칼리 처리조건에 따른 감량률을 측정함으로써 각 편물의 이론 감량률에 도달하는 지점을 확인하고, SEM사진 분석을 통하여 해도사의 감량정도 및 분할특성을 확인하였다. 나노필라멘트 편성물은 염료농도가 증가함에 따라 지속적으로 K/S 값이 증가하였으나, 전체적으로 낮은 K/S값을 얻었다. 또한 염색온도가 110에서 $100^{\circ}C$로 증가함에 따라 K/S값이 감소하였는데, 이는 고온에서 분산염료가 나노필라멘트로부터 일반 PET사로 이염이 더 많이 발생하였기 때문이라고 생각된다. 세탁견뢰도의 경우 양호 또는 우수하였으나, 일광견뢰도의 경우 1등급으로 매우 낮아 이를 개선하기 위한 노력이 향후 진행되어야 할 것이다.

• Journal of the Korean Ceramic Society
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• v.35 no.4
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• pp.371-377
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• 1998

The effect of epoxy resin on the water stability of HAC/PVA based MDF cement composite were stu-died through the three different forming methods calendering extruding and warm pressing. In prexing step the epoxy resin was added in 5-15wt% of cement weight. The 3-point flexural strength of each dry and wet specimen which were immersed in water during 3. 7, 14 days was estmated and the mi-crostructural change of epoxy resin-added MDF cement composite due to water immersion was charac-terized by scanning electron microscopy. As the addition amount of epoxy resin the im-provement of water stability of MDF cement composite was achieved in most case. Especially through the warm press forming method the effectiveness of epoxy resin addition to the water stability was enhanced. When the epoxy resin was added by 5wt% to 7wt% the optimum flexural strength and water stability

• Resources Recycling
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• v.12 no.5
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• pp.16-22
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• 2003

Lightweight aggregate for concrete was manufactured from recycling the waste PET bottles (PET Bottle Lightweight Aggregate, LAPET). The qualities of LAPET and its mortar were investigated. Specific gravity and unit weight of LAPET was very low in comparison with river sand like as 1.39, 844 kg/㎥ respectively. In addition, compressive strength of concrete significantly decreased because of specific gravity of aggregate decreased with increases in containing ratio. When LAPET was contained to 25% and 50％ of river sand, compressive strength of concrete at 28 days was indicated more 30MPa. Most of LAPET was generally showed to round shape and fluidity of mortar increased significantly due to sleeking the surface texture of LAPET. On the other hand, capillary absorption of mortar with LAPET was greatly increased in comparison with that of mortar without LAPET because of LAPET was composed of singular gradation. Absorption of LAPET was 0％ because the interior structure of LAPET consists of PET like as organic high polymer. Therefore the fault of normal lightweight aggregate, absorption, will be improved. It could expect several advantages that the pollution of environment will be previously prevent and the waste resources could be recycled if LAPET is reused as aggregate for Lightweight concrete.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.27-27
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• 2012

나노필라멘트는 단면직경이 수백 나노미터에서 수십 나노미터 수준인 초극세 장섬유를 말하며, 해도형 복합방사로 얻어진 섬유를 알칼리 감량을 통해 해성분을 용출하여 도성분에 해당하는 나노필라멘트를 얻는다. 이러한 나노필라멘트사는 극세사와 마찬가지로 단위중량당 표면적이 크고, 작은 굴곡반경 및 낮은 굴곡 반발성으로 인하여 일반 합성섬유에 비하여 고가성 및 새로운 기능성을 부여하는 제품에 응용될 수 있다. 나노필라멘트 편물은 원사섬도, 편물의 조직, 밀도 및 중량 등에 따라 분할율과 용출 특성이 상이하므로 후가공 공정에 있어서 감량공정은 매우 중요하다. 또한 나노필라멘트와 같은 세사의 경우 일반사보다 비표면적이 증가하여 동일한 염색조건에서 옅은 색상을 나타낸다. 이로 인해 같은 색상을 위하여 보다 많은 염료를 투입해야 하며, 결과적으로 견뢰도 문제가 발생할 우려가 있다. 이 연구에서는 800nm급 해도형 나노필라멘트 PET 100% 또는 나노필라멘트와 일반 PET사를 복합한 편물을 이용하여 알칼리 감량거동 및 분산염료에 대한 염색성과 견뢰도를 연구하였다. 알칼리 감량이 진행됨에 따라 감량률이 증가하였으며, SEM분석, DSC분석, 양이온염료 염색법 등을 통하여 해성분 용출 및 도성분 분할이 진행되는 정도를 평가할 수 있었다. 나노필라멘트 편성물은 염료농도가 증가함에 따라 지속적으로 K/S값이 증가하였으나, 일반 극세사 편성물에 비해 낮은 K/S값을 얻었다. 또한 나노필라멘트/일반 PET 복합편물에 있어서 염색온도가 110에서 $130^{\circ}C$로 증가함에 따라 K/S값이 감소하였는데, 이는 고온에서 분산염료가 나노필라멘트로부터 일반 PET사로 이염이 더 많이 발생하였기 때문이라고 생각된다. 세탁견뢰도의 경우 양호하였으나, 일광견뢰도의 경우 1등급으로 매우 낮았다.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.80-85
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• 1993

Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.377-385
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• 2015

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

• Korean Journal of Materials Research
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• v.2 no.3
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• pp.172-179
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• 1992

$Al_2O_3/ZrO_2$ composites were fabricated by pressureless sintering from commercial powders and/or nano composite powder of $Al_2O_3/ZrO_2$. The Properties of the composites such as density, strength, hardness and fracture toughness were evaluated. Microstructures and fracture surfaces ware also examined. The flexural strength remains unchanged(~640 MPa) as long as the content of commercial powders is not extreamly high, and depends on microstructures of the composites. Fracture toughness(4.3-5.3 $Mpa{\cdot}m^{1/2}$) increases with increasing content of commercial powders. Fractography shows that failure-initiating sources are 1)surface flaws resulting from machining damage, 2)crack-shaped voids formed due to $ZrO_2$ agglomeration, and 3)surface separation caused by inhomogeneous blending and by sinterability difference between nato composite powder and commercial powders of $Al_2O_3/ZrO_2$. Failure mode of the composites was mainly transgranular.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.208-212
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• 1987

In order to enrich the nutritional value of instant noodle and diverse utilization of Alaska pollack meat paste(AMP), several quality parameters of instant noodle mixed with AMP as enrichment of protein were investigated. Protein and amino acid contents of instant noodle were increased to $4.7\%\;and\;4,\;006.1mg\%$ by incremental level up to $30\%$ of AMP. Hardness, cooking weight and volume of noodle were also increased by the increments of AMP added, but tensile strength and soup turbidity were decreased. Sensory scores in flavor, color and soup taste of instant noodle mixed with AMP were revealed higher than that of without AMP, but texture scores were decreased with the increase of the AMP over $20\%$.