• 대한환경공학회지
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• 제37권7호
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• pp.412-417
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• 2015

본 연구는 하수처리장에서 발생하는 하수슬러지 소각재와 Geobond를 이용한 응용 블록의 개발을 위하여 수행하였다. 실험은 무소성 공정으로 진행하였으며, Sewage Sludge Ash (SSA)를 Geobond(무기바인더)와 특수시멘트인 초조강 시멘트 마이크로 시멘트, 모래 등의 바인더를 혼합한 각각의 페이스트 시편을 성형 후 건조 및 양생과정을 거친 시편을 단기 압축강도를 측정한 후 28일 장기 양생한 결과 압축 강도가 64.6 MPa로 발현하였다. 이는 KS기준치 22.54 MPa ($229.7kg/cm^2$)을 훨씬 상회하는 고강도의 압축강도를 나타내었다. 하수슬러지 소각재(SSA) 첨가율은 각 바인더 별 약 10~40%까지 혼합 가능한 것으로 나타났다. 따라서 SSA를 무기바인더인 Geobond와 특수시멘트(HESPC, MC)의 대체 물질로의 사용이 가능함을 입증하였다.

• 상하수도학회지
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• 제9권3호
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• pp.99-107
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• 1995

Various humic substances are widely distributed in natural water body, such as rivers and lakes and cause the yellowish or brownish color to water. The evidence that humic substances are precursors of THMs formation in chlorinated drinking water has been reported m the Jiteratures. For the reason of public health as well as aesthetics, needs for humic substances removal have been increased in the conventional water treatment processes. In this research, the characteristics of aluminium coagulation of humic acids and humic acids were investigated. The optimum pH and coagulants dosage to remove these materials simultaneously by coagulation were alto studied. The results are as followed; 1. UV-254 absorptiometry for measuring the concentration of aquatic humic acids showed good applicability and stable results. 2. The optimal pH range for humic acids removal by aluminium coagulation was 5 to 5.5, however, an increase in aluminium coagulant dosage could enhance the removal rate of humic acids in the wide pH range. 3. Coprecipitation of humic acids in the typical pH range of 6.5 to 8 in water treatment processes may require the sweep coagulation mechanism with the excess aluminium coagulant dosage. 4. Using PAC(poly aluminium chloride) or PASS(poly aluminium silica sulfate) as coagulants was able to expand the operating range for removing humic acids. 5. From the coagulation of humic substances(UV-254) and turbidity at pH range of 5.5 - 6.0 and alum dose of 86 ppm, the removal efficiency of turbidity from the reservoir water was above 90% and that of UV-254 was above 70%. 6. By using the reservoir water, the optimum condition of rapid mixing for simultaneous removal of turbidity and UV-254 absorbance was pH of 5.8 and LAS dose of 86 ppm, in this study.

• 동아시아식생활학회지
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• 제20권2호
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• pp.321-327
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• 2010

Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final $^{\circ}Brix$ and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were $7.0^{\circ}Brix$ and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

• 한국식품조리과학회지
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• 제31권2호
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• pp.144-152
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• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

• 한국미생물·생명공학회지
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• 제11권3호
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• pp.241-248
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• 1983

본 실험은 대두콩 대신 루우핀콩으로 메주를 제조하여 숙성시키면서 숙성기간 중에 일어나는 성분 변화를 측정함과 동시에 대두콩으로 제조한 메주와 그 발효 특성을 비교하였다. 완전히 익은 콩에 Asp. oryzae를 접종하여 개량식 메주를 제조하였고, 건조된 메주는 소금물에 담궈 4주동안 숙성시켜 간장과 된장을 제조하였다. 일반적으로 숙성 기간중 단백질 분해효소와 전분 분해효소의 활성은 대두콩 메주에서보다는 루우핀콩 메주에서 더 높았으며, 단백질 분해효소의 활성에서의 증가는 발효된 된장과 간장의 $\alpha$-아미노태 질소 함량의 증가와 직접적인 상관관계를 나타내었으며 숙성 중 간장의 색깔이 진한 갈색으로 되는 정도는 대두콩 메주와 비교할때, 루우핀콩 메주에서 더 빨랐다. 또한 이렇게 발효된 간장과 된장에 대해 관능검사한 결과 루우핀콩 된장은 전반적인 품질면에서 대두콩으로 제조한 된장에 비해 떨어졌으나 루우핀콩 간장은 전반적인 품질면에서 만족할 수 있었다.

• 한국재료학회지
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• 제25권2호
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• pp.95-99
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• 2015

$NiAl_2O_4$ nanoparticle was synthesized by a reverse micelle processing for inorganic pigment. $Ni(NO_3)_2{\cdot}6H_2O$ and $Al(NO_3)_3{\cdot}9H_2O$ were used for the precursor in order to synthesize $NiAl_2O_4$ nanoparticles. The aqueous solution, which consisted of a mixing molar ratio of Ni/Al, was 1:2 and heat treated at $800{\sim}1100^{\circ}C$ for 2h. The average size and distribution of synthesized $NiAl_2O_4$ powders are in the range of 10-20 nm and narrow, respectively. The average size of the synthesized $NiAl_2O_4$ powders increased with an increasing water-to-surfactant molar ratio and heating temperature. The crystallinity of synthesized $NiAl_2O_4$ powder increased with an increasing heating temperature. The synthesized $NiAl_2O_4$ powders were characterized by X-ray diffraction analysis(XRD), a field emission scanning electron microscopy(FE-SEM), and a color spectrophotometer. The properties of synthesized powders were affected as a function such as a molar ratio and heating temperature. Results indicate that synthesis using a reverse miclle processing is a favorable process to obtain $NiAl_2O_4$ spinels at low temperatures. The procedure performed suggests that this new synthesis route for producing these oxides has the advantage of being fast and simple. Colorimetric coordinates indicate that the pigments obtained exhibit blue colors.

• 한국식품과학회지
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• 제20권3호
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• pp.392-398
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• 1988

드럼건조시 습식제분한 것은 슬러리 수분함량 60%이상, 건식제분한 것은 슬러리 수분함량 80%이상이 적정 하였으며 이 때의 호화도는 92% 이상이었다. 아밀로그램이나 리올로지 특성은 건식제분보다는 습식제분하여 제조된 알파미분이 우수하였으며 슬러리 수분함량이 높을수록 WAI값은 증가하고 WSI값은 강소하였다. 색도에서는 건식제분보다는 습식 제분 처리구에서 백색도가 높았으며 슬러리 수분함량이 증가할수록 알파미분의 백색도가 증가하였고 황색도는 감소하였다. 미세구조 관찰에서는 슬러리 수분함량이 높을수록 망상구조를 많이 형성하였다. 또한 반죽기능성은 건식 제분보다 습식제분 처리구에서 MTI가 높게 나타났다.

• 패션비즈니스
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• 제13권2호
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• pp.100-114
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• 2009

In Honam province, the cultural prototype are largely unknown to the people, also the research on this subject are scarce, the artistic excellence, somewhat under evaluated, both in our country and internationally. It is imperative that we develop the modern design using this prototype. thereby apply it to many areas of cultural products. We should extend the dimension not only to the local festival but also to the mass production resulting in the commercial gains. The Unjusa Buddha festival for promoting the public relation would be greatly benefited by using the concept of the temple, the local prototype, by which we expect to create a ingenious textile design pattern, coinciding with the main purpose of this study. The ancient material around Unjusa come to be the subject of our textile design by way of selecting the most remarkable ones of heritage among the materials of Unjusa. In the long run, the harmonious contrast of both traditional and modern image were sought in this study. Designed patterns were edited using Adobe Photoshop CS3, a multi-purpose graphic program and were simulated in the towel for visual presentation. The design is of two kinds, the one is of the free style using combinations of reclining Buddha, stone Buddha, stone pagoda, and geometric patterns freely not to be standardized. The other one is mixing of lotus pattern, reclining Buddha, and geometric patterns. These designs were applied delicately on the towel, necktie and handkerchief, and the various colors were suggested by the 6 color ways. The brilliance of our traditional cultural property should be noted by these designs and I hope that this study would be a help to develop our cultural prototype and make a product of using the outstanding heritage.

• 한국식생활문화학회지
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• 제28권5호
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• pp.512-524
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• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• 한국식품과학회지
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• 제44권2호
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• pp.162-167
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• 2012

톳으로부터 HPH를 이용해 식품에 적용 가능성이 있는 가식성 필름을 제작할 수 있었다. HPH 처리 압력의 증가는 필름의 강도와 깨짐성을 증가시켰고, 단면이 조밀하고 균일한 필름을 형성시켰다. HPH의 처리 횟수의 증가 또한 필름의 단면을 조밀하게 하였다. 개발된 톳 필름은 보고된 많은 다른 생고분자 필름들에 비해 상대적으로 강도, 깨짐성, 그리고 수분 저항력이 낮아 코팅 또는 롤을 비롯한 필름 형태로 건조 식품 또는 중간 수분 식품에 적용될 수 있는 가능성을 보여주었다.