• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.5
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• pp.61-68
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• 2014

The energy efficiency of papermaking process becomes more significant because of various new regulation of the energy consumption and the green house gas emission. In this study, the effects of wood powder addition on the drainage and the drying efficiency of the OCC based paper products, linerboard, were deeply investigated for improving energy efficiency. The fractionation of wood powder depending on the size were conducted. The bigger size of wood powder resulted in the higher bulk and the higher drainage efficiency, but the lower paper strength. The drying efficiency were in detail evaluated depending on the drying process level. In the first section of drying process until the 80% solid level, there were no significant changes in the drying efficiency by the addition of wood powder. However, after the 80 % solid level, the drying efficiency was greatly improved by the addition of wood powder. Those results showed the addition of wood powder could greatly affect not only the drainage in forming and wet pressing but also the drying process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.5
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• pp.372-379
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• 2004

This study evaluated polymanuronates on the differentiation of 3T3-L1 adipocytes. Polymannuronates increased glucose utilization and reduced the accumulation of triglycerides in the cells. The differentiation showed the same results as Oil red O staining. Also, the polymannuronates inhibited GPDH activity as a result of the restrained adipogenesis promotion process in 3T3-L1 adipocytes. The addition of the differentiation promotion factor to 3T3-L1 promoted the differentiation of adipocytes and increased the expression of the leptin level. However the addition of polymannuronates inhibited differentiation of adipocytes and the leptin secretion level in cells by checking the leptin protein level in the culture media. As well as this, it also inhibited the transcriptional mechanism and leptin mRNA expression. These results suggest that the addition of polymannuronates improves the physiological function of 3T3-L1 cells by reducing the accumulation of triglyceride and GPDH activity, and the repressing expression of leptin at a molecular level.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.7
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• pp.874-881
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• 2013

Dansam (Salvia miltiorrhiza Bunge) is a perennial plant that belongs to the Labiatae family and is characterized by red pigment found in the epidermis of its roots. Research on the dyeability of Dansam extract was performed with repeated trials under various conditions such as temperature, time, and mordant treatment. Silk fabrics were dyed with Dansam extract and mordanted with various agents such as Al, Fe, Cu, and Sn to evaluate the dyeability and functionality of Dansam extract; subsequently, the K/S value and the change of surface color were analyzed using a colorimeter. In addition, the dyeability of dyed fabrics (such as color fastness to washing, dry cleaning fastness, rubbing fastness and light fastness) and functionality (such as antibacterial activity and deodorization) were analyzed. The surface colors of all dyed fabrics were recorded and the results showed the presence of mostly YR series of colors; in addition, a GY color series appeared in the Fe pre-mordants of the silk fabric. The highest K/S values were recorded in Fe post-mordants. The washing fastness were Level 3 and Level 4; in addition, the dry-cleaning fastness showed excellent results at Level 4 and Level 5. The rubbing fastness was satisfactory at Level 3 and Level 4 and the light fastness was satisfactory at Level 4. The results of the measurements (that pertained to the antibacterial activity of fabrics dyed with Dansam extract) showed a 99.9% bacteria reduction rate of Staphylococcus aureus and Klebsiella pneumoniae. In regards to deodorization ability, dyed fabrics were found to have higher deodorization rates than those not dyed. The dyed fabric demonstrated exceptional deodorization qualities.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.2
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• pp.77-82
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• 2006

Integrity plays a fundamental role in the feasibility of 'liability critical' applications. Road charging, e.g. road tolling in urban zones or on highways, represents a series of liability critical applications where a guarantee in integrity could be a true enabler: being the mechanism that prevents the incorrect charging of users and enabling the advancement of these applications using GNSS such as Galileo and EGNOS that provide integrity mechanisms. However, the integrity of the end user position is not guaranteed by the EGNOS and Galileo integrity services alone as provided. Algorithms have been developed to supply a guarantee on the performance attainable at the user level through the provision of a horizontal protection level that responds to local user conditions such as multipath or interference. In addition, an application has been developed that implements road charging mechanisms based on the availability of user-level integrity. Results obtained show that the user-level integrity algorithms provided the required level of integrity guarantee and granularity of the horizontal protection levels necessary for executing urban and rural (highway) road charging. In addition, the road charging application developed shows that the current application domain requirements can be met through the provision of guaranteed integrity and that further reductions in the horizontal protection levels along with increased signal availability will enable future road charging modalities.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.467-475
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• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.164-169
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• 2000

The reconstituted tobacco leaves(RTL) playa major part in the control of the low density and tar cigarette. Reconstituted tobacco manufactured by the papermaking process has much higher filling power than homogenized tobacco manufactured by slurry and rolling process. Fragile reconstituted tobaccos are liable to lead to small particles detrimental for filling power so they must be properly flexible. This work was conducted to determine the effect of CaCO$_3$ addition in paper-making process on the filling power and the flexibility of the reconstituted tobacco and to obtain the fundamental informations for improving the quality of domestic reconstituted tobacco. We analyzed the wood fiber species, the filler level, the fiber length, the fineness level and observed the surface of the RTL. From the obtained results, we could determine that foreign reconstituted tobacco was manufactured by blending softwood with hardwood and over 8% of calcium carbonate at the addition level. The domestic RTL has much higher fine fiber level by 23.2 % than that of foreign, so the refining treatment process and the condition must be reoptimized for the improvement of RTL quality.

• Journal of The Korean Society of Grassland and Forage Science
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• v.10 no.1
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• pp.48-54
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• 1990

In order to investigate effects of starch addition on the fermentative quality and dry matter digestibility (DMD) of Kudzu, Puerarie thunbergii Bentham plants were ensiled by the conventional method in small experimental plastic silo of 7.5 liter with different levels of starch addition. The fermentative quality, neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) of silage were determined by chemical analysis, and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. Total digestibile nutrients (TDN), digestible energy (DE) and metabolizable energy (ME) were calculated with DMD. The results obtained were as follows; 1. Acetate, butyrate, PH, NDF, ADF, and ADL of Kudzu silage were reduced with increasing of starch addition but the contents of lactate and total acid were increased. 2. The DMD was marked 47.5, 49.5, 51.2, 57.9 and 62.0 % under starch addition with a rate of 0, 2, 4, 6 and 8 %, respectively. 3. TDN, DF and ME were increased with high rate of starch addition. 4. The regression equation and correlation of Kudzu silage between level of starch (X) and DMD (Y) were Y= 41.6 + 1.86 X (I= 0.96, P < 0.01), of silage between Flieg's score (X) and DMD (Y) were Y= 41.6 + 0.23 X (I= 0.96, P < 0.01) and of silage between level of starch (X) and Flieg's score (Y) were Y= 21.3 + 7.97 X (I= 0.97, P < 0.01), respectively.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1158-1162
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• 1998

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.