• Journal of Environmental Science International
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• v.6 no.3
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• pp.259-265
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• 1997

This study was conducted to Investigate the treatment of wastewater from acetaldehyde manufacturing plant by activated sludge process with Micrococcus roseus AW-6, Micrococcus roseus AW-22, Microbacterium lacticum AW-38 and Mlcrobacterium nae- vaniformans AW-41. The $COD_{Mn}$ and $BOD_5$ of the wastewater were 5, 260mg/L and 6, 452mg/L, respectively. pH was 1.85. The main organic component in the wastewater was acetic acrid which was contained 67, 600mg/L. Optimum dilution time for activated sludge process was shown 10 times. The specific substrate removal rate(BL) was 1.95day-1 and the nonbiodegradable matters(Sn) were 23.2mg/L. Saturation constant (Ks) and mainmum specific growth rate(qmax) were 1, 640mg/L and 2.33day-1, respectively. Sludge yield coefficient(Y) and endogenous respiration coefficient(kd) were 0.28mg MLVSS/mgCOD and 0.02day-1, respectively. $COD_{cr}$ removal efficiency was 91% for 1.95day of hydraulic retention time.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.377-388
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• 2005

Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3879-3887
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• 2009

The purpose of this study was to investigate the effect of mental practice about functional performance of affected limb to unilateral neglect and ADL(Activities of Daily Living) in person with stroke. A single subject experimental research with ABA design was employed in this study. The experiment formed 18 sessions in total: 5 sessions for baseline, 10 sessions for mental practice treatment, and 3 sessions for the second baseline. Mental practice was composed of performing 3 functional activities(dressing clothes, make-up with materials and arrangement, folding clothes). It took 5 minutes at once and 15 minutes in total daily. The unilateral neglect was measured by reading test, writing test, and Baking Tray Task. ADL was assessed by COPM. The results indicated that unilateral neglect test scores were all reduced, and the score of COPM was clinically significant. Mental practice for performing of functional activities was effective method to reduce unilateral neglect and improve ADL in person with stroke.

• Food Science and Preservation
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• v.17 no.5
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• pp.674-680
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• 2010

This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.87-93
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• 2003

This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced com (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced com gruel, com cakes, com bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the com gruel, then the popcorn, then the corn cakes, and the least reduction in the com bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatokin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the com and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.494-501
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• 2017

Waffles with cinnamon powder added in different proportions (0-12% of wheat flour) were baked to investigate the effects of baking on the physicochemical properties and antioxidant activity. Compared with the control without cinnamon, baking loss was lower in waffles with cinnamon, which led to a decrease in waffle hardness. This was attributable to the higher water-holding capacity of cinnamon than wheat flour. With the increase in the amount of cinnamon, the springiness, resilience, and cohesiveness of the waffle decreased, which was thought to result from the decrease in gluten formation by the proportional decrease of wheat flour. The total reducing capacity and DPPH radical scavenging activity of the waffle was significantly increased. This was substantially in agreement with the observations that cinnamon had an appreciable total reducing capacity and radical scavenging activity that were unchanged by heat treatment. This indicates that the antioxidant functionality of cinnamon could be effectively added to thermally processed food.

• International Journal of Human Ecology
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• v.8 no.1
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• pp.1-8
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• 2007

Degradation of cellulose during prolonged exposure in atmospheric conditions has been recognized as one of main problems in preserving cellulose-made products. The purpose of this research was therefore to study effects of borohydride reduction in improving both the color and strength retention of cotton fabrics artificially aged at temperatures ranging from $100^{\circ}C$ to $150^{\circ}C$. Results indicated that the fabrics treated with either sodium or tetramethylammonium borohydrides (TMA) were degraded at rates about one-half that of water-washed cotton. These results were consistent over the temperature range. Calculation of the activation energy (Ea) by different methods showed $Ea\;=\;25.5{\pm}\;1.5\;Kcal$, in keeping with measurements made by others at lower temperatures. The TMA-treatment was effective in minimizing discoloration of the fabrics with pre-baking, but not of the un-prebaked fabrics.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.1442-1446
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• 2006

In this paper, the response surface modeling of the pretilt angle control in the nematic liquid crystal (NLC) on the homogeneous polyimide surface with different surface treatment is investigated The rubbing strength and the hard baking temperature are considered as input factors. After the design of experiments is performed, the process model is then explored using the response surface methodology. The analysis of variance is used to analyze the statistical significance and the effect plots are also investigated to examine the relationship between the process parameters and the response.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.78-84
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• 1999

This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.03a
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• pp.224-230
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• 1998

Non-heat-treated type material has been investigated for formability compared to heat-treated material. It is very important in automation of metal forming, since it has difficulties of controlling heat treating system by the computer and has bottle neck problem related with heat treatment. In this paper, we have concerned about mechanical properties of non-heat-treated material after the forging. To compare the characteristics between heat-treated material and non-heat-treated material, tensile, compression and fatigue test has been performed. Considering results of mechanical properites of non-heat-treated material, it can replace heat-treated material. Therefore non-heat-treated material may be applied to cold forging.