• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.2
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• pp.107-114
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• 2002

Rice straw silage added with apple pomace in different ratios were mixed with commercial concentrates and fed to Korean native goats in comparison to the corn silage mixed with the same content of commercial concentrates in whole diet as that of apple pomace added rice straw silage (rice straw : apple pomace = 100:0, 80:20, 60:40, 40:60). Dry matter intake, digestibilities of nutrients and nitrogen retention were investigated for the possibilities of application of agricultural by-products for the diets of Korean native goats. Crude protein contents of rice straw silage added with apple pomace were 6.3~7.3% and the contents of ADF, NDF and crude ash were highest in 100% rice straw mixed ratio (A) as 39.4, 61.6 and 8.9% respectively. Those were lower in corn silage (E) as 30.3, 53.4 and 4.9% respectively, however NSC content of corn silage was highest among the experimental treatments as 31.4%. Daily dry matter intakes per head and also per metabolic basal weight (DM g/kg of $BW^{0.75}$ were significantly (p<0.05) higher in D of the highest mixed ratio of apple pomace (605.3, 69.5g) than those of corn silage (E: 394.0, 46.8g). Daily live weight changes were significantly (p<0.05) higher in 40% (C: 16.7g) and 60% (D: 22.9g) apple pomace mixed ratios than 0% (A: 0.17g) and 20% (B: 4.3g) apple pomace mixed ratios. Digestibilities of dry matter and organic matter were higher in D and E than in A and B and those of ADF and NDF were higher in D as 50.2 and 57.4% respectively than the digestibilities in A, B and E. Nitrogen retention (g, %) was highest in D of the highest mixed apple pomace ratio (1.4g, 20.4%) however lowest in A (-0.3g, -7.75%).

• Composites Research
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• v.24 no.2
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• pp.1-8
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• 2011

Interfacial fracture toughness under various mixed-mode loading is measured to provide a mixed-mode fracture criterion of a composite/metal bonded joint. Experimental fracture characterization tests were carried out using a SLB (single leg bending) specimen, which controls mode ratio with the specimen thickness. The experimental result of the SLB test conforms that interfacial fracture toughness increases as the mode II component increases. The effect of loading mode on interfacial crack growth is investigated on the basis of crack path observation using microscopic image acquisition technique. The influence of interfacial roughness on adhesion strength is also discussed.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.2
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• pp.117-122
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• 2009

This study was carried out to investigate applicability of Spent Mushroom Media(SMM) as horticultural nursery media. After the mushroom has been harvested, the SMM contains a lot of organic material, different microorganism and high density of mushroom hypha. The pH, phosphate and exchangeable cation concentrations of SMM of Flammulina velutipes were higher than those of any other treatment. The CEC and $NH_4-N$ were the highest in SMM of bottle-cultivated oyster mushroom (Pleurotus ostreatus). Bacteria and fungi showed the highest density in SMM of Flammulina velutipes. Most dominant bacteria were Microbacterium sp., Rhodococcus sp. and Agrobacterium sp. in SMM of Flammulina velutipes and Bacillus sp., Pseudomonas sp., Curtobacterium sp. and Microbacterium sp. in that of Pleurotus eryngii. The SMM contained high density of mushroom hypha that inhibited germination of seed and growth of young seedlings. Therefore, composting process of the SMM is indispensible to decline of vitality of mushroom hypha. The SMM of Flammulina velutipes with 0~30% vermiculite showed high germination rate in red pepper and chinese cabbage seeds. SMM of Pleurotus eryngii with 20% vermiculite showed 100% germination rate in red pepper seeds, but chinese cabbage seeds nearly failed to germinate with 30% vermiculite. The growth of red pepper was increased according to increasing mixture ratio of vermiculite. Accordingly, we concluded that SMM of Flammulina velutipes contained 0~30% of vermiculite can be used to horticultural growth bed for red pepper.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.351-359
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• 1991

Demand for the rice of better eating quality is ever increasing in recent years. However. the rice is presently handled by the government and merchants as mixture of the rice of different varieties from the purchase of the rough rice to storing and milling. It is well known that the eating quality of rice varies significantly by variety. The present study aimed at evaluation of the effect of blending different rices on the change in palatability of low and high eating quality rices. The eating quality of a low quality japonica rice was improved significantly on sensory panel test by blending it with the Dongjin rice. one of the highest eating quality. only when the Dongjin was blended to 80 percent by weight. and also it was same for blending an ordinary quality rice of mixed varieties which has been stored by a governmental storehouse with a top class rice on free market. The eating quality of aged Tongil type rice. produce of 1987 and 1989 and a mixture of varieties, was improved significantly by blending it with a high quality glutinous rice on market to 20 per cent by weight. But Samgang rice. a high eating quality Tongil type variety. and an ordinary quality rice of Japonica varieties were not significantly improved by blending them with the glutinous rice by 20 per cent. Blending rices of the variety Nagdong. ordinary quality among varieties and low quality among Japonicas, Chucheong, a high quality rice among Japonicas. and Dongjin. one of the best eating quality rice among Japonicas, each other in different ratios did not affect significantly the sensory scores.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• The Korean Journal of Rheology
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• v.7 no.3
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• pp.173-180
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• 1995

LLDPE/LDPE 혼합물의 유변 물성과 필름가공특성 필름 물성 및 LLDPE의 extrudate 표면상태를 살펴보았다. LLDPE에 LDPE를 혼합함으로써 용융 강도가 크게 향상 되는 것을 볼수 있었으며 혼합비에 따라 필름의 기계적 물성이 변화하는 것을 볼수 있었다. 즉 최고의 물성을 나타내는 적절한 혼합비율이 존재하였다. 본논문에 사용된 LLDPE/LDPE 혼합물에 있어서는 LDPE의 함량이 15∼30wt%일 때 가장 우수한 기계적 물성을 얻을수 있 었다. LLDPE 필름의 표면 불량 문제를 보기위하여 capillary를 이용하여 LLDPE extrudate 의 표면 튀틀림(distortion)의 진행순서를 살펴본 결과, 전단 응력이 0.23MPa 일때 sharkskin이 발현함을 볼수 있었다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.21 no.2
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• pp.9-14
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• 2007

Recently, in order to improve the characteristics of operating voltage, brightness, discharge time lag, luminous efficacy of ac PDP, the PDP with high Xe partial pressure has been investigated. However, the serious problems in this case is to increase the operating voltage of ac PDP. In this study, in order to meet this problem the influences of kr gas in Ne-Xe-Kr ternary gas system is investigated for wide range of Xe partial pressure in terms of operating voltage, driving margin, luminance and luminous efficacy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Journal of the Korea Concrete Institute
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• v.16 no.2 s.80
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• pp.147-154
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• 2004

It is the aim of this study to propose the fundamental data for the establishment of the application and qualify standard of the mixed type superplasticizer after investigating and comparing the fluidity of high flowing concrete according to the component ratio of superplasticizer such as naphthalene sulfonated and melamine sulfonated. The results of this study were shown as the followings; 1) The fluidity and adsorption ratio of cement-paste were improved according to the increasing of naphthalene sulfonated component ratio, and apparent viscosity of cement-paste was improved according to the Increasing of melamine sulfonated component ratio. 2) In case of using the granulated blast-furnace slag, the fluidity of cement-paste was considerably good and the adsorption ratio was decreased and in case of using fly-ash, the apparent viscosity and adsorption ratio of cement-paste were improved. 3) The dispersive capacity performance of concrete can be improved by means of the increasing of naphthalene sulfonated component ratio. Also the viscosity and early strength can be improved by means of the increasing of melamine sulfonated component ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.685-691
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter +8% olive oil(group 2) 8% butter+8% sardine oil(group 3) 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5),8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In livers, total cholesterol and triglyceride, phospholipid concentrations were lowest in the group 5 and free cholesterol concentrations were lower in the groups 4 and 5, particularly. Total cholesterol and triglyceride concentrations in brain were significantly lower in the group 5 and phospholipids were lowest in the group 3, while free cholesterol were group 7. In testes, total cholesterol and triglyceride, phospholipid, free cholesterol concentrations were lower in the all experimental groups than the control group, but those of kidney were lower in the groups 3, 7 than in the control group. Feeding mixed oil having equal quantity of sardine oil and safflower oil were effective on the reduction of the lipid contents in the principal tissues. It might be due to the effects of appropriate ratios of P/S, 0.85 and n-6/n3-p, 2.85 in the test lipids.