• Proceedings of the Korea Concrete Institute Conference
• /
• 2010.05a
• /
• pp.387-388
• /
• 2010

In this study, early-age properties of mortar containing calcium chloride as an accelerator was investigated. The time of setting of the mortar by ultrasonic tester and penetrometer was assessed to prove its acceleration effect on hydration and the compressive strength was also measured to examine the effect of calcium chloride on the early-age strength.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2013.05a
• /
• pp.146-147
• /
• 2013

본 연구에서는 탄산칼슘을 대면적의 막으로 형성하고, 그 결정구조를 제어하기 위해 제작된 합성용액 중 염(NaCl)의 첨가에 의한 Ca이온의 농도변화가 탄산칼슘 결정구조 변화에 미치는 영향을 알아보고자 하였다. 제작된 탄산칼슘 막은 SEM, EDS 및 XRD를 통해서 분석되었으며, 시간 별 탄산칼슘 막의 제작 및 분석을 통해서 결정구조 변화의 메커니즘을 규명하고자 하였다.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.4
• /
• pp.475-482
• /
• 1999

The effect of boiling with grain vinegar and citric acid on the dissolution of Ca. Mg and P out of beef rib bone during stew preparation was investigated. As the concentration (0, 0.5, 1.0, 2.0%) of grain vinegar and citric acid increased, the amount of Ca, Mg and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(1, 2, 4, 8, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg. P compared with the grain vinegar at the same concentration. The pH of the rib bone stew added with the acid condiments increased gradually during the boiling process. In sensory evaluation. the rib bone stew boiled for 12 hours with 2% grain vinegar was highly evaluated compared to the stew prepared with citric acid.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.48 no.2
• /
• pp.198-208
• /
• 2021

The aim of this study was to evaluate the antibacterial effect on Enterococcus Faecalis and physical properties of chitosan added calcium hydroxide canal filling material. Low, medium, high molecular weights of chitosan powder were mixed with calcium hydroxide canal filling material. Also, for each molecular weight group, 1.0, 2.0, 5.0 wt% of chitosan powder were added. An overnight culture of E. faecalis was adjusted to 1 × 10⁶ CFU/ml. For test of antibacterial effect, three different molecular weights of 2.0 wt% chitosan and three different concentrations of high molecular weight chitosan were mixed with calcium hydroxide canal filling material. The absorbance of plates was analyzed using spectrophotometer at 570 nm with a reference wavelength of 600 nm. Physical properties such as flow, film thickness and radiopacity were examined according to ISO 6876 : 2012. All molecular weight type of chitosan containing material showed inhibitory effect against E. faecalis growth compared to non-chitosan added calcium hydroxide canal filling material group (p < 0.05). High molecular weight chitosan containing material showed the most antibacterial effect. Also, the antibacterial effect decreased as the incorporated amount of chitosan decreased (p < 0.05). Every molecular weight group of material containing chitosan had a tendency for reduced flow and radiopacity, increased film thickness according to amount of chitosan. Low molecular weight of 1.0 wt% chitosan addition did not show any significant difference of physical properties compared to conventional calcium hydroxide canal filling material. In conclusion, for reinforcement of antibacterial effect against E. faecalis and for favorable physical properties, 2.0 wt% of chitosan adding is recommended. Considering its antibacterial effect of chitosan, further studies are required for clinical application of chitosan in endodontics and pediatric dentistry.

• Geotechnical Engineering
• /
• v.2 no.3
• /
• pp.5-14
• /
• 1986

The results of stabilization process in silty.clays and sand-silts, which were, respectively, treated with Calcium hydroxide of the Calcium series and Aluminium Sulphate of the Aluminium series are follows. 1) In the former case used calcium hydrate and calcium cabonate for silty-clays, calcium aluminnium cabonate oxide hydrate and calcium carbonate for sandy-silts were produced 2) In the latter case used Aluminium Sulphate, by X-ray diffraction test, it was found that Aluminium Oxide was produced both in silty-clays and sandy-silts 3) As the results of stabilization process, in the former case, unconfined compression strength was increased greatly but in the latter case it was little increased.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.965-969
• /
• 1996

An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with $CaCl_2$ showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with $MgCl_2$. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.40 no.4
• /
• pp.244-250
• /
• 2020

This study investigated the effects of silage additives on rumen fermentation characteristics of rye silage. Rye was harvested at ripening stage and treated with different additives in quadruplicate following: without additive (control), with either lactic acid bacteria inoculant (LAB), formic acid (FA), or Ca-formate (Ca-FA). Overall, ensiling characteristics of FA and Ca-FA silages contained 4-fold more (P<0.05) butyrate and 2-fold more (P<0.05) NH3-N concentration (% total nitrogen) than those of control and LAB silages. Cows fed LAB silage showed a diurnal trend with the highest values of propionate concentration compared to the control at 1, 2 and 3 hr after feeding. In contrast, FA and Ca-FA silages increased the proportion of butyrate significantly (P<0.05) at all sampling times compared to control and LAB silage. In conclusion, Forage rye treated with FA or Ca-FA showed different fermentation characteristics during ensilage and in the rumen compared to LAB silage. Further studies are needed to evaluate whether different fermentation characteristics in the rumen between LAB and FA silages had effect on partitioning of nutrients between milk production and body tissue.

• Journal of Dairy Science and Biotechnology
• /
• v.40 no.2
• /
• pp.57-65
• /
• 2022

This study was conducted to evaluate the potential use of milk mineral (MM) as the calcium source for the production of calcium-fortified yogurt. MM was composed of 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in MM was about 46%; calcium: phosphorous ratio was 1.28:1. The aqueous solubility of Ca increased with the decrease in pH; the solubility at pH 4 and 5 was 98% and 53%, respectively. Ca-fortified yogurt with up to 200 mg Ca/100 mL did not show significant differences in acid production and number of viable cells; however, the viscosity increased significantly (p<0.05) with the increase in Ca levels. Microstructure analysis of Ca-fortified yogurt using confocal scanning laser microscopy indicated that the protein network became denser with increasing fortification with MM. There was no significant difference in the sensory quality between the control and Ca-fortified yogurts. Therefore, MM could be used for the production of Ca-fortified yoghurt without compromising the quality characteristics of yogurt.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2002.04a
• /
• pp.27-41
• /
• 2002

뽕잎분말과 실크펩타이드를 첨가한 기능성 다식의 일반 성분, 무기질함량, 관능검사 측정결과 $\circledcirc$ 일반성분 분석결과에서 뽕잎분말과 실크펩타이드를 첨가한 비율이 증가할수록 다식의 조단백질 및 조회분 함량이 대조군에 비해 유의하게(p<0.05) 증가 $\circledcirc$ 무기질함량은 뽕잎분말과 실크펩타이드 첨가비율이 증가할수록 칼슘, 마그네슘 및 칼륨 함량이 유의적 (p<0.05) 으로 증가 $\circledcirc$ 뽕잎분말과 실크펩타이드 첨가비율에 따른 기능성다식의 관능검사 결과 2% 첨가군이 각각의 대조군이나 1%. 3%, 4% 첨가군에 비해 좋게 평가

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.1
• /
• pp.18-21
• /
• 1987

Influence of magnesium and calcium on the serum cholesterol concentration in rabbit blood serum was studied. The subjects were fed with the basal diet and magnesium, calcium and Korea Ginseng. The results obtained are summarized as follows: The subjects body weight fed a basal diet, magnesium, calcium and ginseng powder added did not increased, but the weight of liver was increased. Total cholesterol level of the subject fed ginseng powder 4mg. added diet group showed the lowest concentration. The subjects fed with a basal diet and magnesium/calcium(1:2) added diet showed the lower than anyother group. In case of free cholesterol and cholesterol ester, the subject fed with ginseng powder tap. magnesium/calcium(1:2) added diet showed the lowest concentration. The subjects of the lowest concentration of total cholesterol showed the lowest concentration of low density lipoprotein(LDL) and high density lipoprotein(HDL)/total cholesterol ratio was the higher level than any other group. In case of triglyceride and phospholipid, the subject fed with ginseng powder showed the triglyceride concentration gradually do creased, but phospholipid level was increased positively. In case of electrolytes, sodium and potassium of the subject fed with magnesium, calcium and ginseng powder 4mg added diet showed 120mEq/l 1 and 6.8mEq/l, respectively.