• Journal of the Korea Organic Resources Recycling Association
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• v.28 no.2
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• pp.15-29
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• 2020

The aims of this study is to improve physical properties of the sewage sludge and the process sludge generated in the leachate treatment by mixing the dry fuel, to develop the neutral solidifing agents that reduce oder, and to recycle the sewage and the process sludges as landfill cover materials. The mixing ratio (W/W) of sludges and dry fuel was appropriate at about 1:1, and the mixed materials were shown to be homogeneous at that ratio. We could know that when the sludges were mixed with dry fuel, moisture contents and viscosities are reduced, and air passages are formed between particles and particles. The various mixing tests and odor tests showed that the neutral solidifing agent was effective for the odor reduction. The main ingredient of the solidifing agent is the ash of sewage sludge, enabling it competitive in waste recycling and production costs. The landfill cover, using developed neutral solidification agent, improved physical properties to satisfy the quality standards and to increase the compressive strength. It also proved to reduce the value of complex oder and the usage of solidification agent to 1/3 (3,000 to 1,000) and to 1/8 (50% to 6%), respectively, from the comparative study with alkaline solidified landfill cover. Further research is under way to prove that this can be mixed with general soil to be used as a soil improvement agent for plant cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.259-266
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• 2011

This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job's tears to Cheonggukjang made with soybean (control) only. The study included the determination of best addition percentage of Job's tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job's tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at $40^{\circ}C$ for 48 hours. Ratios of soybean : Job's tears for Job's tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job's tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job's tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job's tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. The scores of sensory evaluation were the highest in Job's tears Cheonggukjang mixed with soybean : Job's tears=4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job's tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.309-321
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• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.11
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• pp.1859-1869
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• 2010

This study provides improved wrinkle recovery and UV protection capabilities as well as an antibacterial and deodorizing function to linen fabrics for summer shirts. The results obtained from this study are as follows. By setting catalyst concentration to 1.2% and DMDHEU concentration to 6% respectively and applying a heat treatment to them at $160^{\circ}C$ for 5 minutes, the decrease of fabric strength could be minimized and the crease resistance of linen fabrics improved. Compared to the treatment with DMDHEU only, the crease resistance of linen fabrics could be maintained and degradation of their properties could be more effectively prevented by applying the mixture of the UV absorber and the nano silver to the DMDHEU resin. The UV protection of fabrics could be improved by adding the UV absorber. Although the separate treatment of resin or the nano silver had no effect on the improvement of the UV protection properties for treated fabrics, they could increase the UV protection capability when they were combined with the UV absorber. Linen fabrics could possess an antibiosis and deodorizing capability by applying the mixture of the UV absorber, the nano silver, and the resin. The UV protection, crease resistance and flexibility of finished fabrics were maintained even after laundering. Washed treated fabrics maintained excellent antibiosis and odor free capabilities compared to untreated fabrics.

• Journal of Korean Society for Atmospheric Environment
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• v.21 no.1
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• pp.107-118
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• 2005

In this study, the concentrations of major odorous compounds including reduced sulfur compounds (OMS, CS$_2$, and DMDS) and aromatic VOC (benzene, toluene, xylene, etc.) were measured continuously using an on-line GC analytical system. Our measurements were made from a residential area of Ansan sity during about two week period of October, 2004. The highest mean concentrations of Sand VOC were found as 56.9 pbb of DMS and 21.7 ppb of toluene, respectively. The results of this study generally show that the pollution levels for both types of chemicals are significant relative to previous measurement results reported from comparable sites, if the results are compared simply in terms of the magnitude of the measured concentration data. Moreover, when the relative importance of different compounds is compared in terms of the odor strength, it indicated that the contribution of reduced S compounds may be much more important than that of VOC in the study area.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.618-626
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• 2009

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

• Korean Journal of Agricultural Science
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• v.50 no.4
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• pp.817-828
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• 2023

Deteriorating soil physical properties and increasing soil pathogens due to the continuous cultivation of field crops are the leading causes of productivity deterioration. Crop rotation, soil heat treatment, and chemical control are used as pest control methods; however, each has limitations in wide application to domestic agriculture. In particular, chemical control requires improvement due to direct exposure to sterilizing solution, odor, and high-intensity work. To improve the overall domestic agricultural environment, the problems of time and cost, such as field maintenance and cultivation scale, must be addressed; therefore, mechanization technology for chemical control must be secured to derive improvement effects in a short period. Most related studies are focused on the control effect of the DMDS (dimethyl disulfide) sterilizer, and research on the performance of the sterilization spray device has been conducted after its introduction in Korea, but research on the corrosion suitability of the material is lacking. This study conducted a corrosion test to secure the corrosion resistance of a soil sterilizer injection pump, and a mechanical failure mode by corrosion by the material was established. The corrosion test comprised operation and neglect tests in which the sterilizing solution was circulated in the pump and remained in the pump, respectively. As a result of the corrosion test, damage occurred due to the weakening of the mechanical strength of the graphite material, and corrosion resistance to aluminum, stainless steel, fluororubber, and PPS (polyphenylene sulfide) materials was confirmed.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.417-423
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• 2017

Objective: This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. Methods: Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets included 0% (control), 0.4%, 0.8%, and 1.6% CLA. Some serum indices of the birds, and egg production, quality, fatty acid composition, egg quality were measured. Results: The dietary supplementation with 0.4%, 0.8%, and 1.6% CLA did not significantly affect the laying rate and feed intake, as well as calcium ion and phosphorus ion concentration in serum (p>0.05). However, the CLA had significantly increased the strength of eggshell, decreased the odor, flavor, and taste of egg yolk, deepened the color of egg yolk, increased saturated fatty acids and polyunsaturated fatty acids, and reduced the monounsaturated fatty acids (p<0.05). On the other hand, the dietary supplementation with 1.6% CLA had significant effects on feed/gain, and improved serum hormones. Dietary supplementation with 0.4% and 0.8% CLA can significantly enhance the activity of alkaline phosphates. Conclusion: CLA has no effect on production performance, but does enhance the lipid content of the egg yolk and the strength of the eggshell.

• Restorative Dentistry and Endodontics
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• v.45 no.4
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• pp.44.1-44.9
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• 2020

Objectives: Phytic acid (IP6), a naturally occurring agent, has been previously reported as a potential alternative to ethylenediaminetetraacetic acid (EDTA). However, its effect on adhesion to sodium hypochlorite (NaOCl)-treated dentin and its interactions with NaOCl have not been previously reported. Thus, in this study, the effects of IP6 on resin adhesion to NaOCl-treated dentin and the failure mode were investigated and the interactions between the used agents were analyzed. Materials and Methods: Micro-tensile bond strength (µTBS) testing was performed until failure on dentin treated with either distilled water (control), 5% NaOCl, or 5% NaOCl followed with chelators: 17% EDTA for 1 minute or 1% IP6 for 30 seconds or 1 minute. The failed specimens were assessed under a scanning electron microscope. The reaction of NaOCl with EDTA or IP6 was analyzed in terms of temperature, pH, effervescence, and chlorine odor, and the effects of the resulting mixtures on the color of a stained paper were recorded. Results: The µTBS values of the control and NaOCl with chelator groups were not significantly different, but were all significantly higher than that of the group treated with NaOCl only. In the failure analysis, a distinctive feature was the presence of resin tags in samples conditioned with IP6 after treatment with NaOCl. The reaction of 1% IP6 with 5% NaOCl was less aggressive than the reaction of the latter with 17% EDTA. Conclusions: IP6 reversed the adverse effects of NaOCl on resin-dentin adhesion without the chlorine-depleting effect of EDTA.