• 동아시아식생활학회지
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• 제22권4호
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• 동아시아식생활학회지
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• 제23권2호
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• pp.211-217
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• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

• 동아시아식생활학회지
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• 제24권3호
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• 산업기술연구
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• 제27권A호
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• pp.111-120
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• 2007

This paper is results of experimental research on the effect of application of similarity related to permeability of soil on the consolidation behavior as centrifuge modeling of consolidation is performed with the centrifuge model facility. In this research, the permeability of soil was controlled by changing the viscosity of porewater as the mixed water with glycerin was used during the centrifuge model experiments. The effect of drainage path on consolidation was investigated by installing the vertical drains. A serise of centrifuge model tests with conditions of single vertical and radial horizontal drainage were carried out. Kaolinite and Jumunjin standard sand were used as soft clay and surcharges respectively during tests. For testing condition of single vertical drainage considering similarity of permeability, it was found that consolidation with mixed porewater with glycerin was delayed in comparisons sons with test results with water only. For conditions of horizontal drainage with vertical drains, a low permeability by changing the viscosity of pore water resulted in delayed degree of consolidation at an initial stage of consolidation. But, it predicted not much differences in settlement as long as the consolidation time was sufficiently long enough to finish consolidation. Consequently, it was found that similarity in permeability should be considered to be critical for the case of centrifuge model experiments related to consolidation with long drainage path.

• 동아시아식생활학회지
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• 제5권3호
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• pp.255-262
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• 1995

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.

• 약학회지
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• 제29권5호
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• pp.234-245
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• 1985

To clarify the diffusional behavior of p-aminbenzoic acid esters in the presence of polyethylene glycol 400, cellulose membrane permeation rate, solubility and viscosity of p-aminobenzoic acid methyl ester, benzocaine and butamben were determined with PEG solutions of various concentrations. With an increase in PEG concentrations permeation rates from solutions; decreased due to an increase in viscosity of the solution. From suspensions, however, permeation rates increased due to an increase in solubility and when the initial drug concentration was constant, permeation rates were found to be greatest from the PEG-water system with the PEG concentration which transported from the solution to the suspension. Permeation rate of 4.0mg/ml p-aminobenzoic acid methyl ester was $26.51\mu$g/ml$\cdot$hr from 5g/100ml PEG solution, and that of 4.0mg/ml benzocaine was $13.17{\mu}g/ml{\cdot}hr$ from 15g/100ml PEG, solution, and that of 2.0mg/ml butamben was $3.8{\mu}g/ml{\cdot}hr$ from 10g/100ml PEG solution. Permeation rate was 7.0 fold in p-aminobenzoic acid methyl, ester and 3.5 fold in benzocaine compared to butamben.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2013년도 춘계 학술논문 발표대회
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• pp.305-307
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• 2013

In this paper, we test and evaluate in terms of workability the epoxy resin mortar and the EVA powder resin mortar used on the concrete structures. The initial viscosity of the epoxy resin mortar is lower than the EVA powder mortar, but after 20 minutes work can not be rapidly increased to 40 minutes. In the other hand, the EVA powder resin mortar is able to measure of viscosity for the past 40 minutes. In the flow test for evaluate workability, the flow of the epoxy resin mortar is rapidly decreased from 230 to 100 in the 90 minutes, but the flow of the EVA powder resin mortar is reduced to 198 to 175 that there is no significant change. In the coverage test of the pinhole on the concrete surface, the EVA powder mortar appears coverage in the all pinhole size but the epoxy resin mortar is not concealed from 2mm pinhole size.

• Fibers and Polymers
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• 제5권4호
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• pp.280-288
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• 2004

Split-type nylon/polyester microfiber and polyester microfiber fabrics possess drapeability, softness, bulkiness, and smoothness, so that they can be applied in various industrial fields. In particular, these fabrics are able to absorb various organic solvents, and can be used as clean room materials. To investigate the chemical affinity between solvents and the compositional materials of these fabrics, the contact angle of thermally pressed film fabrics was measured with different solvents. The thermally pressed nylon/polyester fabric films showed a chemical attraction to formamide. The sorption properties of the microfiber fabrics were investigated using a real time testing device, and these tests showed that the sorption behavior was more influenced by the structure of the fibrous assembly than by any chemical attraction. The effect of the fabric density, specific weight, and sample structure on the sorption capacity and rate was examined for various organic solvents. The sorption capacity was influenced by the density and the specific weight of the fibrous assembly, and knitted fabric showed a higher sorption capacity than woven fabric. However, the sorption rate was less affected in lower viscosity solvents. On applying Poiseuille's Law, the lower viscosity solvents showed higher initial sorption rates, and more easily penetrated into the fibrous assembly.

• Journal of Electrochemical Science and Technology
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• 제12권4호
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• pp.387-397
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• 2021

Deep eutectic solvents have been established as feasible metal electroplating solvent alternatives over traditional toxic aqueous plating baths. However, water, either added intentionally or unintentionally, can significantly influence the solvent's physical properties and performance, thereby hindering its industry application. In this study, the hygroscopicity, or the ability to absorb moisture from the environment, of synthesized ethaline (1:2 choline chloride:ethylene glycol) was investigated. The kinematic viscosity, electrical conductivity, electrochemical window, and water content of ethaline were monitored over a 2-week period. Karl Fischer titration tests showed that ethaline exposed to the atmosphere displayed significant hygroscopicity compared to its unexposed counterpart. ¹H NMR spectroscopy revealed that water vapor was readily absorbed at the surface due to the hydrophilic groups present in the ethaline molecule. Water uptake resulted in the decrease in viscosity, increase in electrical conductivity and narrowing of the electrochemical window of ethaline. Solution heating at 100℃ removed the absorbed moisture and allowed the recovery of the solvent's initial properties.

• 한국식생활문화학회지
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• 제24권5호
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.