• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.475-481
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• 1984

Estimation of the penetration rate of humectants has been considered to be important in effective control of food processing when intermediate moisture food is manufactured by the moist-infusion method. In this study, when shark (Isurus glaucus) muscle was soaked in four common humectants (sucrose, sorbitol, glycerol, and propylene glycol), the equation of their penetration rate was drawn as a function of time using high performance liquid chromatography analysis. Penetration rates increased with soaking temperatures and decreased inversely with molecular weights of humectants. The penetrated amounts for 10% humectant solution reached about equilibrium after soaking for 10 hours and for 30% humectant after soaking for about 7 hours. In consideration with the penetration rate of the sample soaked in 10% humectant and complex solution of each 10% humectant, little difference was found between them. When the sample was soaked in 10% humectant and 30% humectant, it seemed to be able to apply the following regression equation to estimate the penetrated amounts: M = a log (c.t)+ b where M = penetrated amounts; c = concentration of humectant; t= soaking time; a, b = constant and c.t should be within $10^3\;-\;4{\times}10^4$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.439-442
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• 2013

This study was conducted to develop the testing method for excessive water tolerance at germinating stage and to screen 31 domestic peanut cultivars. Regardless of peanut grain scales, the amount of seed absorption nearly reached the peak in 10 hours after imbibition. When peanut seed in vermiculate soil was directly soaked in water, ability of emergence did not reduced until 16 days and then sharply reduce to 25 days with non-emergence. When seeds germinated for 1, 2, 3, and 4 days after seeding (DAS) were soaked, the emergence abilities were distinctively varied according to the sequent soaking days such as 1, 2, 3, 4, and 5 days. This explained the negative relationship between first germinating days (DAS) and following soaking days. Using the method of 2 day germinating and 3 day soaking that show less than 70% of emergence ability, 31 peanut cultivars were applied to test excessive water tolerance. Emergence rates varied 0% to 69% according to cultivar. Cultivar Daekwang, Sinkwang, Daecheong and Baekseon had over 50% emergence rates. These results suggested that the degree of water resistance in germinating stage may be important point to evaluate the excessive water resistance among cultivars.

• Journal of Biosystems Engineering
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• v.35 no.2
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• pp.100-107
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• 2010

This study was conducted to investigate the effects of electric current stimuli and high-voltage electric field treatments on brown rice germination. The brown rice stimulated by electrical current stimuli, functional electrical stimuli of a pulse type, and high-voltage electric field treatments were observed (Type I, II and III). Treatment Type I was a method of semi-soaking brown rice with electric current stimuli of 0.13 V/cm, 0.19 V/cm, and 0.25 V/cm into Petri-dishes for 72 hours. Type II was a method of semi-soaking brown rice with functional electrical stimuli of a pulse type(DC 1 V, 1 Hz, 5%, and duty cycles of 5%, 20%, and 35%) into Petri-dishes for 72 hours. Type III was a method of water-soaking with high-voltage electric field treatments for 60 hours. High-voltage electric field treatments at 15 kV/cm were also conducted for 2.5 min, 7.5 min, and 10 min, respectively. The germination rate and the sprout growth of brown rice germinated by electric current stimuli with 0.13 V/cm, 0.19 V/cm, and 0.25 V/cm were increased by about 10-15% compared with those of the control group. The germination rate and the sprout growth of brown rice germinated by functional electrical stimuli of pulse type(DC 1 V, 1 Hz, 5% duty cycle) were increased by about 10∼15% compared to those of the control group. Also, the best effective treatment among high-voltage electric field treatments was the 10 min group at 15 kV/cm. The germination rate and the sprout growth of brown rice germinated by this treatment of 10 min at 15 kV/cm were increased by about 10∼20% compared to those of the control group. The treatments of electric current stimuli and high-voltage electric field accelerated the germination rate and sprout growth of brown rice by about 10∼15% compared to those of the control group.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.380-381
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.148-148
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• 2018

• Journal of the Korean Wood Science and Technology
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• v.35 no.3
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• pp.70-78
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• 2007

This study explored the efficient dyeing method of aged chestnut wood using the natural dyes extracted from Gardenia jasminoides for, grandiflora, Carthamus tinctorius L., Rhus javanica L., Lithospermum erythrorhizon S. et Z., Caesalpinia sappan L. and Castanea crenata S. et Z.. The color variation of the dyed chestnut woods was also quantitatively evaluated. The wood specimens revealed abundant colors through different dyeing conditions such as dyeing temperature, dye pH, soaking time, and brushing frequency. The chroma and stain concentration of colored woods were calculated with $L^*$, $a^*$ and $b^*$ in order to make color tone measurement. Brushing treatment for colored wood was confirmed as a more economical dyeing method than soaking treatment requiring more time when natural dyeing was done. Furthermore, the desirable tone and shade of color was easily obtained by repetitive brushing treatment using low color tone. During natural dyeing, good color expression was made with high temperature and acidic condition of a dyeing liquor.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Journal of Technologic Dentistry
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• v.9 no.1
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• pp.67-72
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• 1987

This experimental study presented the study on the dimensional changes of occuring for the denture curing methods. The method is as follows: 1. The master die was made of wax. 2. The Silicon Rubber Mold was made into the same 80 casts. 3. The 80 Wax Plate were made of using the Base Plate Wax. 4. Flasking, Wax-wash, & Resin-packing were performed by the general procedures. 5. The curing method is performed through the four curing methods. (A, B, C, D). Table 2 shows the dimensional change after a day. Table 3 shows the dimensional change after soaking for 30 days in water of the degree of 36 Centigrade. As a result, the A curing method is the most denture curing.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.218-223
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• 2003

This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

• Journal of the Korean Ceramic Society
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• v.44 no.4 s.299
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• pp.208-213
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• 2007

Alumina/silver ($Al_2O_3/Ag$) nanocomposites with Ag content up to 9 vol% were prepared from nanopowder by soaking method using ${\gamma}-Al_2O_3$ of needle type and spark plasma sintering (SPS). The mechanical properties of specimens were investigated three-point flexural strength and toughness as a function of the Ag contents. The maximum flexural strength of the alumina/silver nanocomposite was 850 MPa for the 1 vol% composite, and also higher than monolith alumina as about 800 MPa at 3, 5, and 7 vol% Ag contents. Fracture toughness by single edged V-notch beam (SEVNB) was $4.05MPa{\cdot}m^{1/2}$ for the 3 vol% composite and maintained about $4.00MPa{\cdot}m^{1/2}$ at 5, and 7 vol% Ag content. Microstructure of fracture surface for each fracture specimens was observed. Due to the inhibition effect of alumina grain growth, the average grain size of nanocomposites depends on the content of Ag nano particles. The fracture morphology of nanocomposite with dislocation (sub-grain boundary) by silver nano-particles of second phases in the alumina matrix also showed transgranular fracture-mode compare with intergranular of monolith alumina. Thermal conductivity of specimens at room temperature was about 40 W/mK for the 1 vol% Ag content.