• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Progress in Medical Physics
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• v.12 no.1
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• pp.19-29
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• 2001

In dose modeling, the shape of actual source and sealed capsule are important parameter to determine the physical dose computation. The author investigated the effect of filter of source self-absorption and sealed capsule to designed the high dose rate Ir-192 source for Ralstron(Japan) unit. The size of source designed to 1.5 mm $\Phi$ x 1.5mm length of actual source sealed with stainless steel which is 3.0mm $\Phi$ x 12.0mm length connected to driving cable. The dose attenuation was derived 66.3 % from 2655 segmented source at reference point of 10mm lateral distance of source. The output dose rate factor in tissue for designed source showed 0.0013511 cGy/mCi-sec in reference point at 1cm lateral distance of source center. The dose distribution at inferior of source showed the 52% of that of source tip region, however, the filtering effect was small as 4% at 45degrees of source axis. The dose attenuation within 20 degrees of source axis at near source-cable connector showed large filtering effect as 40% over, but the small effect was revealed isotropic dose distribution at large angle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

• Journal of Korean Society of Environmental Engineers
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• v.36 no.2
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• pp.109-112
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• 2014

A porous ceramic which has fine porosity and small specific gravity is made with Cenosphere and Ball Clay under condition of $1,250^{\circ}C$ in calcination temperature and 30 minutes of calcination time. The average size of porous ceramic was about $2.5{\times}10^{-5}$ m and pores are well developed. The void-fraction of porous ceramic was 67.1% under the input of Cenosphere and Ball clay with the weight ratio of 100 to 5. However, as weight ratio of Ball Clay increased to 20, 40, 100, the void fraction decreased to 58.4, 56.7, 47% respectively. When the weight ratio of Cenosphere and Ball Clay was 100 to 100, the apparent density of porous ceramic was $1.04g/cm^3$. which is twice the density when the weight ratio of Ball Clay was 5. On the other hand, absorption rate decreased by at least 100%. In condition of weight ratio of Cenosphere and Ball Clay was 100 to 100, compressive strength of porous ceramic was 30 (MPa), improve by about 76% or more when the weight ratio of Ball Clay was 5.

• Economic and Environmental Geology
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• v.42 no.3
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• pp.261-272
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• 2009

An experimental study of the accelerated weathering was performed to investigate the variations of physicomechanical properties of deteriorated rocks due to freeze-thaw weathering for the Jurassic granite specimens from Wonju, Gangwon-do. Each complete cycle of freeze and thaw was lasted 24 hours, comprising 2 hours saturating in vacuum chamber, 8 hours freezing at -20$\pm1^{\circ}C$ and 14 hours thawing at room temperature. Freeze-thaw cycles were implemented with measuring the index physical properties as well as geometries of microfractures. The seismic velocity was found to decrease with increasing freeze-thaw cycles. On the other hand, absorption tends to increase with freeze-thaw cycles. In the end, it was concluded that variations of the index properties of deteriorated specimen depend on its initial properties and flaws in rock. The size and density of the traces of the microfracture on slab specimen were changed continuously with increasing freeze-thaw weathering. The results obtained in this study show that the box fractal dimension($D_B$) has the strong capability of quantifying the combined effect of size and density of the microfractures.

• Applied Chemistry for Engineering
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• v.25 no.2
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• pp.181-187
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• 2014

In order to use the spherical atomizing reduction steel slag (ladle furnace slag, LFS) instead of the fine aggregate of polymer concrete composites, various specimens were prepared with various replacement ratios of atomizing reduction steel slag and the addition ratios of polymer binder. Physical properties of these specimens were investigated through the absorption test, the compressive strength test, the flexural strength test, the hot water resistance test, the pore analysis and the micro-structure using scanning electron microscope. Results showed that the compressive strength and flexural strength of specimens with 7.5% of polymer binders increased with the increase of replacement ratios of atomizing reduction steel slag, but those of the specimens with 8.0% or more of polymer binders showed a maximum strength at a certain replacement ratio due to the material segregation causing the increase of fluidity. By hot water resistance tests, the compressive strength, flexural strength, average pore diameter, and bulk density decreased but the total pore volume and pore diameter increased. It was concluded that the amount of polymer binders could be reduced by maximum 23.8%, because the workability of the polymer concrete was remarkably improved by using the atomizing reduction steel slag instead of fine aggregate. However, since the use of atomizing reduction steel slag decreased the resistance of the polymer concrete to hot water, further studies are required.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1197-1202
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• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.17-18
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• 2011

Plasma in liquid phase has attracted great attention in the last few years by the wide domain of applications in material processing, decomposition of organic and inorganic chemical compounds and sterilization of water. The plasma in liquid is characterized by three main regions which interact each - other during the plasma operation: the liquid phase, which supply the plasma gas phase with various chemical compounds and ions, the plasma in the gas phase at atmospheric pressure and the interface between these two regions. The most complex region, but extremely interesting from the fundamental, chemical and physical processes which occur here, is the boundary between the liquid phase and the plasma gas phase. In our laboratory, plasma in liquid which behaves as a glow discharge type, is generated by using a bipolar pulsed power supply, with variable pulse width, in the range of 0.5~10 ${\mu}s$ and 10 to 30 kHz repetition rate. Plasma in water and other different solutions was characterized by electrical and optical measurements. Strong emissions of OH and H radicals dominate the optical spectra. Generally water with 500 ${\mu}S/cm$ conductivity has a breakdown voltage around 2 kV, depending on the pulse width and the repetition rate of the power supply. The characteristics of the plasma initiated in ultrapure water between pairs of different materials used for electrodes (W and Ta) were investigated by the time-resolved optical emission and the broad-band absorption spectroscopy. The deexcitation processes of the reactive species formed in the water plasma depend on the electrode material, but have been independent on the polarity of the applied voltage pulses. Recently, Coherent anti-Stokes Raman Spectroscopy method was employed to investigate the chemistry in the liquid phase and at the interface between the gas and the liquid phases of the solution plasma system. The use of the solution plasma allows rapid fabrication of the metal nanoparticles without being necessary the addition of different reducing agents, because plasma in the liquid phase provides a reaction field with a highly excited energy radicals. We successfully synthesized gold nanoparticles using a glow discharge in aqueous solution. Nanoparticles with an average size of less than 10 nm were obtained using chlorauric acid solutions as the metal source. Carbon/Pt hybrid nanostructures have been obtained by treating carbon balls, synthesized in a CVD chamber, with hexachloro- platinum acid in a solution plasma system. The solution plasma was successfully used to remove the template remained after the mesoporous silica synthesis. Surface functionalization of the carbon structures and the silica surface with different chemical groups and nanoparticles, was also performed by processing these materials in the liquid plasma.

• The Journal of Engineering Geology
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• v.15 no.1
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• pp.67-76
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• 2005

This paper presents the application of a neural network for prediction of the unconfined compressive strength from physical properties and schmidt hardness number on rock samples. To investigate the suitability of this approach, the results of analysis using a neural network are compared to predictions obtained by statistical relations. The data sets containing 55 rock sample records which are composed of sandstone and shale were assembled in Daegu area. They were used to learn the neural network model with the back-propagation teaming algorithm. The rock characteristics as the teaming input of the neural network are: schmidt hardness number, specific gravity, absorption, porosity, p-wave velocity and S-wave velocity, while the corresponding unconfined compressive strength value functions as the teaming output of the neural network. A data set containing 45 test results was used to train the networks with the back-propagation teaming algorithm. Another data set of 10 test results was used to validate the generalization and prediction capabilities of the neural network.

• Analytical Science and Technology
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• v.30 no.5
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• pp.270-278
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• 2017

The absorption of blood onto the surfaces of white cotton, polyester, rayon, and nylon fabrics was studied. Different categories of fabrics (woven and knitted) with diverse thickness, were manually folded twice to obtain four fabric layers, and $100{\mu}L$ of human blood was dropped onto the surface of the fabrics. The amount of blood that penetrated the fabric layer and the shape of bloodstain observed on the fabrics were influenced by the chemistry, thickness, and texture of the fabric. The blood bearing fabrics were left to dry for 3 days, washed by hand using tap water, and Lumiscene was then sprayed onto the fabrics to enhance the latent bloodstain for comparison of the shape of the bloodstain before and after washing by hand. The features of the bloodstain after washing varied greatly with the recipient fabrics. Additionally, stronger luminescence was observed at the surface where the blood was deposited compared to the background. However, it was confirmed that physical contact during the washing can deform the original shape of the bloodstain. The effect of the drying time on the bloodstain after hand washing was also studied. $100{\mu}L$ of blood was dropped on the surfaces of the fabrics and dried for 0, 1, 12, 24, 72 h, and 7 days, then washed by hand, before the bloodstain was enhanced with Lumiscene. The results of this experiment indicated that the increased drying time induces stronger chemiluminescence of Lumiscene. However, after drying of the bloodstain for 7 days, the luminescence of the bloodstain was decreased at the blood deposited site and increased around the blood deposited site.