• Journal of the Korean Society of Clothing and Textiles
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• 제23권3호
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• pp.414-422
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• 1999

The purpose of this study is to develop multifunctional fabric that was improved antimicrobial activity and reduction rate of gas by treatment of mixture that was blended chito colla ad crosslinking material for Nylon. Antimicrobial activity was proved 99% reduction rat of gas in case of treated was icreased. The surface of treated fiber noted harshness and irregularity. Whiteness of treated on the baking condition was decreased as time and temperature was increased. Air permeability and moisure regain of treated equally was maintained. Water absorption and static voltage of treated were increased. KOSHI and T.H.V. of treated was increased than that of untreated B/W of treated was improved that, that of untreated and 2HB/B. W/T of treated were reduced.

• Textile Coloration and Finishing
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• 제11권4호
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• pp.31-38
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• 1999

The purpose of this study is to develop multifunctional fabric that has improved antimicrobial activity and reduction rate of gas by treatment of mixture of chito colla and crosslinking material for polyester. The surface morphology of treated PET fabric was studied by scanning electron microscopy(SEM). The properties of the PET fabric, such as antimicrobial activity, whiteness, moisture regain, water absorption and static voltage, and handle were investigated. Antimicrobial activity of treated PET fabric was proved 99%. The surface of treated PET fabric showed harshness and irregularity. The whiteness of treated PET fabric on the baking condition was decreased as time and temperature was increased. The moisure regain of treated PET fabric equally was maintained. Water absorption and static voltage of treated PET fabric were improved. KOSHI of treated PET fabric was increased compared with the untreated PET fabric H/W of treated PET fabric was improved compared with the untreated PET fabric and 2HB/B of treated PET fabric were reduced.

• The Korean Journal of Food And Nutrition
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• 제32권2호
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• Advances in environmental research
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• 제2권2호
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• pp.131-141
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• 2013

Agricultural practice and improper waste disposal in developing regions have resulted in environmental degradation in land and waters, for which low-cost, proven solutions are needed. We demonstrate in the laboratory the applications of composting and trickling filter techniques to treat olive mill wastes that can be implemented in the West Bank and other regions of the world. To a pomace waste sample from a California mill, we amended with saw dust (wood carbon source) and baking soda ($NaHCO_3$ alkalinity) at weight ratios of waste/wood/$NaHCO_3$ at 70:27:1 and composted it for periods of 11 and 48 days; the compost was used as an additive to potting soil for transplanting. The pomace sample was also blended into slurry and introduced to a water-circulating pond and trickling filter system (P/TF) to examine any inhibitive effect of the pomace on biological removal of the organic waste. The results showed the compost-amended potting soil supported plant growth without noticeable stress over 34 days and the P/TF system removed BOD and COD by >90% from the waste liquid within 2 days, with a first-order rate constant of 1.9 $d^{-1}$ in the pond. An onsite treatment design is proposed that promises implementation for agricultural waste disposal in developing regions.

• Korean Journal of Metals and Materials
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• 제49권3호
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• pp.203-210
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• 2011

Bake hardening steels have to resist strain aging to prevent the yield strength increment and stretcher strain during press process and to enhance the bake hardenability during baking process after painting. The bake hardening steels need to control the solute carbon and the solute nitrogen to improve the bake hardenability. Ti and/or Nb alloying for nitride and carbide precipitation and low carbon content below 0.003% are used to solve strain aging and formability problem for automotive materials. However, in the present study, the effect of micro-precipitation of copper sulfide on the bake hardenability and fatigue properties of extremely low carbon steel has been investigated. The bake hardenability of Cu-alloyed bake hardening (Cu-BH) steel was slightly higher (5 MPa) than that of Nb-alloyed bake hardening (Nb-BH) steel, but the fatigue limit of Cu-BH steel was far higher (45 MPa) than that of Nb-BH steel. All samples showed the ductile fracture behavior and some samples revealed distinct fatigue stages, such as crack initiation, stable crack growth and unstable crack growth.

• Journal of Fashion Business
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• 제26권5호
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• pp.122-134
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• 2022

This study is conducted on hardening leather with improved firmness and stability of shape, based on research on types and thickness of leather. The purpose of this study is to test the physical properties of the leather for molding to prepare the foundation for leather molding based on the test results using four methods by thickness of Vegetable and Split. The tests were conducted using a total of five leather types, including three types of vegetable leathers and two types of split, by thickness. Based on the testing method for leathers in KS M 6882, the tests were performed at 27℃ with relative humidity of 65±20%. The samples were prepared with cowhide, size 9cm× 2cm. The measurement parameters are length and width. thickness, volume, mass, density. Regarding the hardening treatment method, changes in appearance and major physical characteristics of leather were reviewed by soaking in hot water, dry heating, hammering, waxing, and olive oil coating. The study results are as follows. In planar works, it is judged that hardening work using a hammer is more suitable for stiffness or density in order to prevent easy breakage with adult muscle density, rather than boiling water or baking. In conclusion, there is no curling, soot, or breaking phenomenon, and the densest curing method is 50℃ for 20 sec of V2 and 75℃ for 60 sec of V2 in boiling water. The combination of paraffin treatment improve waterproof and quality.

• Korean journal of food and cookery science
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• 제20권2호
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• pp.119-125
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• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Korean Journal of Food Science and Technology
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• 제24권2호
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• pp.127-131
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• 1992

The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.

• The Korean Journal of Food And Nutrition
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• 제33권6호
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• pp.599-613
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• 2020

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

• 전자공학회논문지 IE
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• 제44권2호
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• pp.26-31
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• 2007

A surface treatment was performed after the screen printing of a carbon nanotube paste for obtaining the carbon nanotube field emission array(CNT FEA) on the soda-lime glass substrate. In this experiment, Ar ion bombardment was applied as an effective surface treatment method. After making a cathode electrode on the glass substrate, photo sensitive CNT paste was screen-printed, and then back-side was exposure by uv light. Then, the exposed CNT paste was selectively remained by development. After post-baking, the remained CNT paste was bombarded by accelerated Ar ions for removing some binders and exposing only CNTs. As results, the field emission characteristics were strongly depended on the accelerating energy. At 100 eV, the emission was highest and as the acceleration energy increases more then 100 eV, the emission decreased. This was due to the removal of CNT itself as well as binders.