• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Korean Journal of Plant Tissue Culture
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• v.28 no.4
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• pp.185-188
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• 2001

This experiments were carrid out to examine the effects of liquid medium addition in same vessels on shoot elongation and rooting, and soil survival of plantlets after the shoot cluster sections of Spathiphyllum floribundum 'Cupid' were pre-cultured. The shoot clusters with 3 to 4 small shoots were proliferated on LS medium supplemented with 2.0 mg/L BA for 8 weeks, and then 15 mL of various kinds of liquid medium was added in the same vessels. The addition of 15 mL liquid medium containing l/2 MS macro elements, 50 g/L sucrose and 5.0∼10.0 g/L activated charcoal was significantly stimulated the elongation and rooting of proliferated shoots. The medium addition was resulted in the enhanced soil survival of plantlets.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• Environmental Engineering Research
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• v.24 no.3
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• pp.449-455
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• 2019

To investigate the effect of seaweed (SW) addition on anaerobic co-digestion of food waste (FW) and sewage sludge (SS), batch experiments were conducted at various substrate concentrations (2.5, 5.0, 7.5, and 10.0 g volatile solids (VS)/L) and mixing ratios ((FW or SS):SW = 100:0, 75:25, 50:50, 25:75, and 0:100 on a VS basis). The effect of SW addition on FW digestion was negligible at low substrate concentration, while it was substantial at high substrate concentrations by balancing the rate of acidogenesis and methanogenesis. At 10 g VS/L, $CH_4$ production yield was increased from 103 to $350mL\;CH_4/g$ VS by SW addition (FW:SW = 75:25). On the other hand, SW addition to SS enhanced the digestion performance at all substrate concentrations, by providing easily biodegradable organics, which promoted the hydrolysis of SS. $k_{hyd}$ (hydrolysis constant) value was increased from 0.19 to $0.28d^{-1}$ by SW addition. The calculation showed that the synergistic $CH_4$ production increment by co-digesting with SW accounted for up to 24% and 20% of total amount of $CH_4$ production in digesting FW and SS, respectively.

• Bulletin of the Korean Chemical Society
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• v.20 no.4
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• pp.441-444
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• 1999

The alkyl Grignard addition reaction on 1-benzyltetrazolylimine proceeds to give N-alkylated products (azophilic addition) and, in contrast, the same reaction on 2-benzyltetrazolylimine produced predominantly C-alkylated products (carbophilic addition). In this report we described theoretical explanations for this experimental finding on the basis of the frontier molecular orbitals and the electrostatic nature of the reactants and the reaction intermediates.

• Journal of the Korean Ceramic Society
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• v.25 no.4
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• pp.335-340
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• 1988

The change in microstructure and the electrical properties of Pb(In1/2Nb1/2)O3-PbTiO3 Ceramics caused by V2O5 addition were studied. The results are ; 1. interability was increased because the mass transport through the second phase formed by V2O5 addition increased. 2. ith addition of V2O5, tetragonality and Curie temperature increased. The maximum value of kp was observed when 0.5wt% of V2O5 was added. 3. he second phase formed by V2O5 accelerated the grain growth, and existed in grain boundary. Electrical properties were changed by corelations between tetragonality and the amount of second phase.

• Journal of the Korean Ceramic Society
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• v.30 no.10
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• pp.871-879
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• 1993

Effects of K2SO4 and Na2SO4 on C3S formation and its microstructure were investigated. C3S formation was not influenced by addition up to 6.0wt% of K2SO4 as SO3 base, however it was prevented by only 1.0wt% of Na2SO4 addition. C3S prevention by added Na2SO4 was the reason why C2S stabilized by Na+ and SO42- could not react to C3S. Added K2SO4 appeared as K2SO4, however added Na2SO4 appeared as the form of Na2xCa3-xAl2O6, (Na0.8Ca0.1)SO4 and Na2SO4 in interstitial phase.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.47-52
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• 2009

The aim of this study was to evaluate the effect of yeast(Saccharomyces exiguus SJPAF1, referred to as SA) addition on odor emission and contaminants reduction in piggery sluny. Four different rates of yeast addition were compared: no addition(SA0), 0.7L(SA0.7), 1.0L(SA1.0), and 1.5L(SA1.5) to one tone of piggery slurry. Odor emission tended to decrease with increasing the yeast application with concurrent effects of changes in temperature on outside of reactors. Particularly, reduction in ammonia emission was proportional to the yeast application rate; it reduced from 161.1 ppm in SA0 to 47.1 ppm in SA1.5 after 6 days of treatment Decomposition of piggery shiny by yeast increased to 13.8% more in SA1.5, and total amounts of piggery slurry decreased to 12.5% in SA1.5. Total coliforms were detected below 30MPN $ml^{-1}$ in SA1.5, while $8.3{\times}10^3$ MPN $ml^{-1}$ of Total coliforms were found in SA0. However, the effect of yeast addition in piggery slurry seemed to have no influence on the removal efficiency of contaminants such as BOD, COD, $NO_3^{-}-N$, $NH_4^{+}-N$, $PO_4^{-}P$. Consequently, the yeast(Saccharomyces exiguus SJPAF1) addition of 1.5% in the piggery sluny seems to have potential applicability for improving agent of pig-farm environment.

• Transactions of the Korean hydrogen and new energy society
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• v.10 no.2
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• pp.141-149
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• 1999

Recently the Ni/MH secondary battery has been studied extensively to achieve higher energy density, longer cycle life and faster charging-discharging rate etc. In this work, the electrode properties of $(LM)Ni_{4.49}Co_{0.1}Mn_{0.205}Al_{0.205}$ alloy and $Ti_{0.6}Zr_{0.4}V_{0.6}Ni_{1.4}$ alloy with addition of Pd were investigated. These alloys did not show any change in XRD pattern by Pd addition. As Pd was added as alloy element, the activation behavior was not affected significantly in both $AB_2$ type and $AB_5$ type electrodes and, On charging and discharging in high current density, Discharge capacity with increasing of Pd content was more decreased. But cycle life was showed increasing. Especially the electrode of $Ti_{0.6}Zr_{0.4}V_{0.6}Ni_{1.4}+0.5wt%$ Pd alloy was not almost decreased discharge capacity for 400cycles.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.