• Journal of the Korean Ceramic Society
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• v.35 no.4
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• pp.330-330
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• 1998

Active belite cement clinkers were synthsized by using natural raw materials with borax and calcium phosphate ({{{{ {Ca }_{3 }( {PO}_{4}) }}2) In both case {{{{alpha ^、 {C }_{2 }S }} were formed but borax was more efficient. The cement syn-thesized with the addition of borax was hydrated with the addition of anhydrite(5 wt%) and slag(30wt%, 40wt% 50wt%) The addition of 50wt% slag with anhydrite was good for strength development in 7days and the compressive strength was developed to twice than no addition of slag at 28 days strength.

• Korean Journal of Organic Agriculture
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• v.9 no.4
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• pp.123-134
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• 2001

The quality including in situ degradability in the rumen of Holstein of the black locust silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0, 20, 40 and 60% respectively. With higher amount of addition of apple pomace in black locust, crude protein content in the silage decreased. Crude protein contents in the apple pomace added silage were in the range between 11.7 and 13.7% and those were significantly lower than 16.3% of 100% black locust silage. The contents of ADF, NDF and crude ash were in the same trend as with crude protein, which were shown more clearly in the 40∼60% addition of apple pomace. Moisture content of 100% black locust silage was 56.7% however it significantly increased according to higher levels of addition of apple pomace(67.1∼73.8%). pH, lactic acid and total organic acid contents in 20∼60% addition of apple Pomace were 3.7∼4.3, 1.3∼2.2%, and 2.1∼6.0% respectively, however in 100% black locust silage those were significantly lower except pH as 5.4, 0.6% and 1.0% respectively. In situ disappearance rates of dry matter and NDF in the rumen were significantly higher at the stapes of incubation after 12h and 24h respectively in 20∼40% addition of apple pomace than in 100% black locust silage. No statistical differences were observed with quickly degradable fraction (a) in the disappearance rates of dry matter and NDF. In dry matter, however slowly degradable fractions (b) of 100% black locust and 60% addition of apple pomace were significantly higher as 99.7 and 99.8% respectively than 37.7∼50.5% of 20∼40% addition of apple pomace. On the contrary, fractional rate of disappearance (c) and effective degradability(ED) were significantly higher in 20∼40% addition of apple pomace as 0.0115∼0.0149 and 30.4∼31.9% respectively than the respective values of 0.0027 and 24.9% of 100% black locust. In NDF, b was significantly higher in apple pomace added silage(38.5∼99.8%) than in 100% black locust silage(14.9%). However, C was significantly lower in apple pomace added silage than in 100% black locust silage.

• Membrane and Water Treatment
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• v.10 no.3
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• pp.201-206
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• 2019

In this study, we performed an electrowinning process for effective removal of metals (Cu and Ni) in solution and their recovery as solid forms. A complete removal of Cu and Ni (1,000 mg/L) was observed during four times recycling test, indicating that our electrowinning system can ensure the efficient metal removal with high stability and durability. In addition, we investigated effect of operation parameters (i.e., concentration of boric acid only for Ni, variation of pH, concentration of electrolyte ($H_2SO_4$), and cell voltage) on the efficiency of metal removal (Cu and Ni) during the electrowinning. The addition of boric acid significantly enhanced removal efficiency of Ni as the concentration of boric acid increased up to 10 g/L. Compared to negligible pH effect (pH 1, 2, and 4) on the Cu removal, we observed the increase in removal efficiency of Ni as the pH increased from 1 to 4. The electrolyte concentration did not significantly influence the removal of Cu and Ni in this study. We also obtained great removal rates of Cu and Ni at 2.5 V and 4.0 V, which were much faster than those at lower voltages. Finally, almost 99% of each Cu and Ni (1,000 mg/L) was selectively removed from the mixture of metals by adjusting pH and addition of boric acid after the completion of Cu removal. The findings in this study can provide a fundamental knowledge about effect of important parameters on the efficiency of metal recovery during the electrowinning.

• Journal of the Korean Institute of Gas
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• v.25 no.2
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• pp.1-12
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• 2021

MILD(Moderate or Intense Low-oxygen Dilution) combustion has attracted attention as the clean thermal energy technology due to the lower emissions of unburnt carbon and NO_x. MILD combustion aims to enlarge the combustion reaction zone using the spontaneous ignition phenomenon of the reactants. In this study, the ignition delay time of CH₄ according to the initial temperature of reactants and the addition of CO, H₂ was investigated using a numerical approach. Ignition delay time became shorter as the increases of initial temperature and H₂ addition. But, CO addition to the fuel increase the ignition delay time. In case of H₂ addition to the fuel, the ignition delay time decreased because the higher fraction of HO₂ promotes the decomposition of methyl radical(CH₃) and produce OH radical. However, in case of CO addition to the fuel, ignition delay time inceased because a high proportion of HCO consumes H radical. There was no significant effect of HCO on the reduction of ignition delay time. Also, the increase rates of NO emissions by the addition of CO and H₂ were approximately 7% and 1%, respectively. A high proportion of NCO affects the increase in NO production rate.

• Journal of the Korean Ceramic Society
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• v.34 no.8
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• pp.861-869
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• 1997

In order to investigate the reaction in the system of anhydrite II-blast furnace slag, the paste hydration which made up with a liquid/solid ratio of 0.45 for 1, 3, 7, 14, 28days by the addition of accelerators to 10~30wt.% slag with natural gypsum calcined for 1hour at 500/$700^{\circ}C$ was studied by combined water determination, XRD, DTA, DSC and SEM. As a result of this experiment, it was found that hydration rate was faster in the system calcined at 50$0^{\circ}C$. Therefore the anhydrite was converted to calcium sulfate dihydrate in the hydration for 1day but the slag was not almost reacted. For the gypsum calcined at $700^{\circ}C$, the hydraton rate in the system of K2SO4 addition was faster than others in the earier period, but the activated effect of the system of Al2(SO4)3 addition was regarded as the highest over 3days. As the amount of slag was increased, they dydration rate was delayed and ettringite was observed in the case of K2SO4 system. However both Al2(SO4)3 and AlK(SO4)2 systems showed calcium sulfate dhydrate only as hydrated products.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.845-848
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• 2006

This study sought to investigate the characteristics of cellular concrete, such as porosity, strength and density, according to the cell addition rate. Based on the result, it examined the application to a cellular concrete panel. Porosity was found to increase according to the cell addition rate, measuring continuous porosity of 42% and 47%, and total porosity of 61% and 66%. In terms of cell addition rate, measurements were 7% and 11% respectively. Compressive strength represented 5.0MPa, 3.8MPa and 2.8 MPa in terms of 7%, 9% and 11% respectively, decreasing 1 MPa of strength according to every 2% increase of cell addition rate. Density showed 0.55, 0.44 and 0.36 in terms of 7%, 9% and 11% respectively, decreasing 1.0 MPa according to every 2% increase of cell addition rate proportionally. In addition the sandwich panel of cellular concrete which was fabricated during this research was found to be relatively heavy and non-flammable with an excellent strength of 4.0 MPa. Compared with a light concrete panel, considering the compressive strength that accountsfor 10 MPa, it appeared relatively low in strength. However it would be excellent for application due to the light density of only 0.4 MPa.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.238-245
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• 2015

A non-protein amino acid, L-ornithine (Orn), has been shown to stimulate the urea cycle and tissue protein synthesis in the liver. The purpose of the current study was to assess whether Orn affects the mammalian target of rapamycin (mTOR) complex 1 (mTORC1) pathway, which is involved in protein synthesis. Primary cultured cells isolated from Wistar rat liver were incubated in an amino acid-free medium, followed by addition of Orn for 3 h. The cell lysate was subjected to immunoblotting to evaluate the phosphorylation of downstream targets of mTORC1, including p70S6K, S6, and 4EBP1. To assess the involvement of mTORC1 for the effect of Orn, the cells were pretreated with the mTOR inhibitor rapamycin before the addition of Orn and the cell lysate was subjected to immunoblotting. We next examined whether the effects of Orn were exerted in vivo. Orn was orally administered to 18 h food-deprived rats, the blood and the livers were collected at 1 and 3 h after administration for immunoblotting. Orn treatment for primary cultured cells for 3 h enhanced the phosphorylation of p70S6K, S6, and 4EBP1. In addition, rapamycin blocked the effects of Orn completely (p70S6K and S6) or partially (4EBP1). The oral administration of Orn to the rat also augmented the phosphorylation of mTORC1 downstream targets notably in S6 at 1 h. Our findings demonstrate that Orn has the potential to induce the phosphorylation of downstream targets of mTORC1 in the rat liver. This may be mediated by the augmentation of mTORC1 activity.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.206-215
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• 2012

The results of influence on the saccharification and $Sikhea$ by adding mulberry fruit in this study are as follows. pH was decreased with the amount of mulberry fruit increased during the saccharification period. A significant change was not found after 4 hours of saccharification. It is considered that 4-5 hours was proper for saccharification because brix increased by more than 1 brix per hour up to 4 hours while there were little change after 5 hours. L was decreased while a and b values were increased in the Hunter' value of mulberry fruit $Sikhea$. The DPPH free radical scavenging activities and SOD-like activity of mulberry fruit $Sikhea$ were increased as the addition quantity of mulberry fruit increased. Anthocynin color pigment in mulberry fruit has the inhibiting effect on microbes. The preferences of mulberry fruit $Sikhea$ were 10% < 30% < 15% < 20% < 0% < 25%, and less than 25% of mulberry fruit addition seems to be desirable. The addition of mulberry fruit will help decrease the amount of sugar to use in $Sikhea$ because the sugar level of $Sikhea$ increases with the addition of mulberry fruit. It will also improve the preference for Sihkea by giving it better color and sourness.