• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Journal of Korean Tunnelling and Underground Space Association
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• v.17 no.3
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• pp.283-293
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• 2015

In order to evaluate corrosion resistance of steel fiber-reinforced concrete, accelerated chloride migration and surface resistivity tests were conducted. In addition air content of fresh concrete, compressive strength and water absorption were measured for investigating fundamental characteristics of concrete. Two different water-cement ratios(0.44, 0.5) and three steel fiber contents(0.25%, 0.5%, 1%) were considered as variables. Note that all specimens cast with same compaction work. As a results, corrosion resistance decreased as steel fiber contents increased regardless of water-cement ratio when the concrete was compacted with same amount of work done. However, for concrete with same steel fiber content, the lower water-cement ratio showed the better corrosion resistance. It is found that enhancement of fluidity and enough compaction should be done for corrosion resistance of SFRC.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.2
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• pp.198-203
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• 2020

Cracking due to material behavior like drying shrinkage easily occurs since tensile strength in concrete is very low at initial curing stage. In this paper, workability such as air content and slump was evaluated on CFC(Cellulose Fiber Concrete) with 0.0 ~ 2.0% of fiber addition, and the tests for tensile/compressive strength were performed. With increasing addition ratio of fiber, air content and slump kept similar level to 1.0kg/㎥ of addition ratio, and this trend was effective to 2 hours after mixing. Strength was enhanced with increasing addition ratio, which showed 7.0 ~ 9.0% for compressive strength and 7.0 ~ 22.0% for tensile strength, respectively. The tensile strength increased relatively more, which show the addition of cellulose fiber was very effective to crack resistance. The workability in CFC can be guaranteed for 2 hours in the following conditions like 2 minutes of mixing period and 1.0kg/㎥ of addition ratio of fiber.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.206-206
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• 2017

• Magazine of the Korean Society of Agricultural Engineers
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• v.29 no.4
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• pp.124-131
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• 1987

The aims of this study was to determine the mechanical properties of steel-fiber reinforced concrete under direct tensile loading, and also to insestigate the mechanism fiber reinforcement in order to improve the possible applications of steel-fiber reinforced concrete. In this study the major variables of experimental investigation were fiber conntents, and the lengths and diameters of fibers. The major results obtained are summarized as follows : 1. The strength, elastic modulus and energy absorption capability of steel-fiber reinforced concrete under direct tensile loading were improved as increasing of fiber contents. 2. The direct tensile strength of steel-fiber reinforced concrete was not influenced by the lengths of fiber, but was decreased as increasing of fiber diameters. 3. The direct tensile strength of steel-fiber reinforced concrete was not influenced by the fiber aspect-ratio, but this was because the fiber contents were below the critical value of fiber content. 4. The correlation of direct tensile strength and combined parameter, Vf l/d, was not good. 5. Mutiple cracking and post-crack resistance were investigated at stress-strain curves in direct tensile test. 6. The effect of fiber reinforcement can be influenced by fiber orientation and the bond strength between fiber and matrix. 7. The improvement of mechanical properties of steel-fiber reinforced concrete under direct tensile loading can be theoretically explained by the concept of composite materials.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Textile Coloration and Finishing
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• v.33 no.4
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• pp.309-316
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• 2021

Due to the rigid nature of the silicon carbide fiber(SiC), fiber damage occurs from the friction during the carding process. This damage not only lowers the spun yarn yield, but also lowers the heat resistance of the spun yarn, so that ultra-high heat resistant yarn cannot be manufactured. Therefore, in the carding process where the most friction between fiber and machine(wire, etc.) occurs, some factors were modified and tested, and as a result of measuring the change in physical properties, fiber damage decreased due to the wire angle or wire density, resulting in improved yield. The test method used to measure the yield of SiC fiber was the carbonization method, and the content of SiC fibers was calculated using the remaining amount after carbonization. Carbonization test was performed at air condition, 700℃, and for 2 hours. Analysis by SEM-EDX showed that the carbide was consistent with the composition of the SiC fiber.

• Composites Research
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• v.30 no.6
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• pp.365-370
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• 2017

Mechanical properties of carbon fiber reinforced thermoplastic composites (CFRTPs) are affected by various factors. One of the them are poor compatibility of the epoxy sizing layer on the carbon fiber surface with thermoplastic matrix, which causes the inferior interfacial strength between fibers and matrix. In addition, the high molten-viscosity of thermoplastics attributes to the poor impregnation state. Consequently, many voids in the composite materials were generated, which leads to poor mechanical properties of the thermoplastic composites. In this study, the epoxy sizing on the carbon fiber surface was removed and the polyamide 6,6 solution was coated on the de-sized carbon fiber surface to improve the impregnation state and mechanical properties. Interlaminar shear strength (ILSS) of CFRPTs was estimated by implementing short beam shear tests. In addition, flexural strength was measured and the impregnation state of the composites was evaluated by calculating void content.