• Food Science and Preservation
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• v.22 no.4
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• pp.475-481
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• 2015

The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at $95^{\circ}C$ and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.

• Food Science and Preservation
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• v.18 no.2
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• pp.143-148
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• 2011

This study was conducted to investigate the effect of CA(4% $O_2$ and 7.5% $CO_2$) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and $9^{\circ}C$. CA storage reduced production of $CO_2$ and $C_2H_4$ significantly. Hue values of fruit skin were significantly higher in fruits stored at $1^{\circ}C$ and $5^{\circ}C$ than $9^{\circ}C$. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at $5^{\circ}C$ and $9^{\circ}C$ than $1^{\circ}C$. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at $1^{\circ}C$ of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.

• 한국방재학회:학술대회논문집
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• 2011.02a
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• pp.178-178
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• 2011

도로소음은 다양한 소음원에 의해 발생하며, 도로를 이용하는 사람과 도로 주변사람에게 큰 불편을 초래한다. 보다 쾌적한 환경을 원하는 현대인에게 있어 도로 소음의 경감은 중요한 환경 공해로 작용한다. 도로 소음을 줄이기 위해서는 여러 가지 방법이 있을 수 있으며, 이 중 도로 포장의 개선을 통해 도로 소음을 경감할 수 있으며, 이와 같은 포장을 저소음 포장이라고 한다. 저소음 포장은 주행하는 차량의 타이어와 노면이 마찰하면서 발생하는 소음을 최소화하기 위한 것으로 소음 발생의 메커니즘을 바탕으로 하고 있다. 저소음 포장중 가장 널리 사용되고 있는 방법은 공극을 늘리는 것이다. 약 20%의 공극은 타이어와 노면 사이의 에어펌핑음을 최소화 하며, 소리를 흡수하는 역할로 약 3dB의 소음 가소 효과가 있는 것으로 알려져 있다. 소음을 감소시키는 또 하나의 방법은 노면의 표면 조직을 매끈하게 하여 타이어와 노면의 충격음을 줄이는 방법이다. 노면의 평탄성을 개선하기 위해 포장에 사용되는 골재의 최대크기를 줄이는 소입경 포장을 소음 가소의 목적으로 유럽 등지에서 많이 사용되고 있다. 본 연구에서는 이와 같은 저소음 기능을 위해 공극률을 크게 하고 소입경 골재를 사용하는 소입경 저소음 포장의 현장 적용을 위한 배합 설계를 수행하였다. 소입경 저소음 포장의 최대 골재 크기는 현장 적용성과 경제성을 고려하여 10mm 골재를 사용하였으며, 수도권에서 입수한 4곳의 산지 골재를 분석하여 골재 합성 입도를 산정하였다. 10mm 저소음 포장의 골재 입도 범위는 공극률 15~18%를 목표로 하며, 이를 만족하기 위하여 배합 설계를 수행한 결과 5mm 통과 중량 백분율이 약 30%로 하는 개립도가 적당한 것으로 나타났다. 공극이 증가함에 따라 포장의 내구성 향상을 위해 사용된 고점도 바인더는 아스팔트 혼합물의 생산 및 시공온도를 증가시키게 된다. 또한 굵은골재의 비율이 높은 개립도 아스팔트 혼합물의 경우 운반과정과 포설 과정에서 온도가 빨리 떨어지는 단점이 있다. 이를 극복하기 위하여 중온 첨가제의 사용을 통해 생산 및 다짐온도를 낮추고자 하였다. 소입경 저소음 포장의 배합설계 과정은 배수성 포장의 배합설계 과정과 유사하나, 칸타브로 손실률과 흐름실험의 변곡점을 기준으로 할 경우, 칸타브로 손실률과 흐름 손실률이 매우 작아 변곡점을 판단하기 어렵기 때문에 칸타브로 손실률과 흐름 손실률의 기준 만족 여부로 판별하고, 최적 아스팔트 함량은 공극률을 기준으로 산정하는 것이 바람직할 것으로 판단된다. 중온 첨가제를 사용할 경우는 중온 첨가제로 인한 점도의 변화를 감안하여 혼합 및 다짐 온도를 결정하고 배합 설계를 수행하며, 중온 첨가제의 특성과 양에 따라 최적 아스팔트 함량이 변화하게 된다.

• Journal of the Korea Concrete Institute
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• v.28 no.2
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• pp.205-212
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• 2016

This research investigates the influence of ground granulated blast furnace slag (GGBFS) composition on the alkali-activated slag cement (AASC). Aluminum oxide ($Al_2O_3$) was added to GGBFS binder between 2% and 16% by weight. The alkaline activators KOH (potassium hydroxide) was used and the water to binder ratio of 0.50. The strength development results indicate that increasing the amount of $Al_2O_3$ enhanced hydration. The 2M KOH + 16% $Al_2O_3$ and 4M KOH + 16% $Al_2O_3$ specimens had the highest strength, with an average of 30.8 MPa and 45.2 MPa, after curing for 28days. The strength at 28days of 2M KOH + 16% $Al_2O_3$ was 46% higher than that of 2M KOH (without $Al_2O_3$). Also, the strength at 28days of 4M KOH + 16% $Al_2O_3$ was 44% higher than that of 4M KOH (without $Al_2O_3$). Increase the $Al_2O_3$ contents of the binder results in the strength development at all curing ages. The incorporation of AASC tended to increases the ultrasonic pulse velocity (UPV) due to the similar effects of strength, but increasing the amount of $Al_2O_3$ adversely decreases the water absorption and porosity. Higher addition of $Al_2O_3$ in the specimens increases the Al/Ca and Al/Si in the hydrated products. SEM and EDX analyses show that the formation of much denser microstructures with $Al_2O_3$ addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.986-992
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• 2011

The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at $30^{\circ}C$ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

• Journal of the Korea Concrete Institute
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• v.18 no.6 s.96
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• pp.801-809
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• 2006

Epoxy resin has widely been used as adhesives and corrosion-resistant paints in the construction industry for many years, since it has desirable properties such as high adhesion and chemical resistance. Until now, in the production of conventional epoxy cement mortars, the use of any hardener has been considered indispensable for the hardening of the epoxy resin. However we have noticed the fact that even without any hardener, the hardening process of the epoxy resin can proceed by the action of hydroxides in cement mortars. As a result the disadvantages of the two-component mixing of the epoxy resin and hardener have been overcome. The purpose of this study is to evaluate the mechanical properties and durability of epoxy cement mortar without a hardener exposed at indoor and outdoor for one year. The epoxy cement mortars without and with a hardener were prepared with various polymer-cement ratios, and tested for weight change, flexural and compressive strengths, water absorption, carbonation depth and pore size distribution. Especially, the basic properties of the epoxy cement mortars without hardener are discussed in comparison with ones with the hardener. From the test results, it is concluded thai the epoxy cement mortars without a hardener exposed at indoor and outdoor for one year have higher strength and better durability than ones with the hardener within the polymer-cement ratios of 10 to 20%.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.177-184
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• 2017

The objective of this study was to determine the quality characteristics and antioxidant activities of Yaksik prepared with different amounts of turmeric powder. Turmeric powder was incorporated into Yaksik at different levels containing 1.7, 2.8, and 3.9% based on the total weight of ingredients. Moisture contents of Yaksik were 41.45~44.93% and increased with higher amount of turmeric powder. Ash and crude lipid contents did not show any significant differences between control and samples. The control group showed higher sweetness and lower pH than the other groups, and sweetness decreased and pH increased upon addition of turmeric powder. In the chromaticity determination, L value decreased while a and b values increased as turmeric powder increased. The total polyphenol and flavonoid contents proportionally increased with levels of turmeric powder. The antioxidant activities measured by DPPH and ABTS radical scavenging activities as well as reducing power were significantly higher than those of the control and proportionally increased as turmeric powder increased. In the sensory evaluation, control and Yaksik made with 1.7% addition of turmeric powder showed the highest preference in terms of color, taste, texture, and overall acceptance. These results suggest that turmeric powder may be a useful ingredient in Yaksik to improve quality and sensory properties.

• Korean Journal of Plant Tissue Culture
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• v.21 no.2
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• pp.91-97
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• 1994

To improve the productivity of peroxidase (POD) of cell line SP-47 derived from cell suspension cultures of sweet potato (Ipomoea batatas (L) Lam.cv White Star), we optimized culture conditions including the composition and concentration of plant growth regulators and carbon source, and the cell inoculum size. When one g (fr wt) of cells was inoculated into 50 mL TL medium supplemented with l mg/L 2,4-D and 30g/L sucrose in 300 mL Erlenmeyer flask at 25$^{\circ}C$ in the dark (100rpm), the POD activity per g cell dry wt was maximized to be about 6,800 units after 25 days of subculture, which was about 30 times higher than that of intact roots of horseradish plants grown in the greenhouse, but the cell growth was maximum after 15 days of subculture. The protein content per g cell dry wt maintained almost plateau and after 25 days of subculture decreased as culture Proceeded further whereas the POD specific activity (unit/mg protein) was about two times higher after subculture and continuously increased from 12 days to the end of cultures (40 days). The POD isozyme patterns showed almost the same regardless of cell growth stage, but some acidic isozymes were slightly increased after 25 days of subculture. These results indicate that POD activity in suspension cultures of sweet potato is closely associated with cell growth and stresses derived from cell culture renditions and medium depletion. Due to its high POD activity the SPL47cell line seems to be suitable for the mass production of POD.

• Applied Microscopy
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• v.38 no.3
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• pp.205-212
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• 2008

In this study morphological changes of the testes of golden hamsters treated with 6-aminonicotinamide (6-AN, 10 mg/kg body weight) in every two days were investigated using light and transmission electron microscopes. After the 7th injection of 6-AN, body weights of hamsters were significantly reduced, and the weight of testes were markedly reduced in the group of hamsters after 5th injections. Degeneration of seminiferous epithelium appeared first in the group receiving 5th injections, which were followed by severe degenerations after the 9th injection. In the degenerated seminiferous epithelium, deep vacuolization, and destruction of spermatogenic cells and Sertoli cells were also oberved. Multinuclear giant cells were also observed in the lumen of destructed seminiferous epithelium. But there were no edematous changes in the interstitial tissue, and the Leydig cells were found to be relatively intact. Therefore, these results show that 6-AN trigger severe morphological alteration of the spermatogenic cells and Sertoli cells, however Leydig cells are unaltered by 6-AN.