• Clean Technology
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• v.8 no.3
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• pp.129-139
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• 2002

This is the study for recycling waste foundry sand. Authors studied about main subject of grading of aggregate and three experimental items such as physical properties of waste foundry sand, optimum grading for concrete products of low water ratio, and quality variations of concrete products according to substitution proportion of fine aggregate as waste foundry sand. We were convinced of following results by experimental study. The first was that waste foundry sand was not fit as the aggregate for concrete because of bad qualities such as grading, unit weight, solid volume and passing 0.08 mm seive, so it is proper to composition using with other fine aggregetes. The second was that optimum grading is fineness modulus of 2.77 to 3.28 And the last is that optimum condition about substitution proportion as waste foundry sand is 10% fine aggregate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1367-1372
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• 2004

The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

• Journal of Animal Science and Technology
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• v.60 no.5
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• pp.12.1-12.5
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• 2018

Background: The use of agroindustrial by-products in ruminant nutrition to be an interesting alternative in order to reduce production costs and environmental impacts arising from the inadequate destination of residues. The initial step of beer production yields a large volume of wet brewer's grains all year around, which is available at a low cost and has a high nutritional quality, and hence a big potential for animal production. Methods: Twenty-four Suffolk non-castrated male lambs, from simple parturition were kept in individual spots and allocated to four treatments constituted by four levels of substitution of sorghum silage by WBG (i.e.0; 33.5; 66.5 and 100% of substitution). It was used roughage: concentrate rate of 50:50, based on dry matter. Results: The ether extract intake increased while the acid detergent fiber intake decreased linearly ($P{\leq}0.05$). Substituion of sorghum silage by WBG did not change lambs' feed DMI, daily weight gain and feed conversion. Conclusion: The substitution of sorghum silage by WBG as roughage showed to be a viable alternative from the productive and economic point of view for finishing of feedlot lambs.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.533-544
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• 2020

In this paper, we conducted a dynamic ex-post assessment on the grape business cessation support System. Based on the analysis results, in the short term, there was an increase in grape price due to a decrease in production and accompanying increases in the prices of consumption substitution items. However, in the long run, grape prices fell again due to an increase in grape production because of the entry of new grape farmers and the growth of adult grape trees. In addition, the analysis showed that the balloon effect caused by the conversion of crops caused indirect damage such as an increase in the production volume of substitution crops and a decrease in prices. When analyzing the social welfare measurement, the results showed that the support system for business cessation increased the overall social welfare due to an increase in producer welfare because of a price increase in the short term, but in the long term, both producer and consumer welfare decreased. In the end, it is necessary to review the system because the government's intervention may cause market distortion and inefficient resource allocation. Above all, it is necessary to minimize the indirect effect of the industry's contraction and balloon effect due to excessive business cessation. For this, conditional support should be provided in parallel with post management rather than unconditional support. In addition, it is necessary to provide a strategic support system that considers substitution items in addition to those items to be supported.

• Korean Journal of Materials Research
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• v.33 no.11
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• pp.465-474
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• 2023

The effects of La³⁺ substitution for Sr²⁺-site on the crystal structure and the dielectric properties of (Ba_0.7Sr_0.3-3x/2La_x) (Ti_0.9Zr_0.1)O₃ (BSLTZ) (0.005 ≤ x ≤ 0.02) ceramics were investigated. The structural characteristics of the BSLTZ ceramics were quantitatively evaluated using the Rietveld refinement method from X-ray diffraction (XRD) data. For the specimens sintered at 1,550 ℃ for 6 h, a single phase with a perovskite structure and homogeneous microstructure were observed for the entire range of compositions. With increasing La³⁺ substitution (x), the unit cell volume decreased because the ionic size of La³⁺ (1.36 Å) ions is smaller than that of Sr²⁺ (1.44 Å) ions. With increasing La³⁺ substitution (x), the tetragonal phase fraction increased due to the A-site cation size mismatch effect. Dielectric constant (ε_r) increased with the La³⁺ substitution (x) due to the increase in tetragonality (c/a) and the average B-site bond valence of the ABO₃ perovskite. The BSLTZ ceramics showed a higher dielectric loss due to the smaller grain size than that of (Ba_0.7Sr_0.3)(Ti_0.9Zr_0.1)O₃ ceramics. BSLTZ (x = 0.02) ceramics met the X7R specification proposed by the Electronic Industries Association (EIA).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Journal of the Korean Electrochemical Society
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• v.7 no.3
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• pp.131-137
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• 2004

Sol-gel method which provides better electrochemical and physiochemical properties compared to the solid-state method was used to synthesize the material of $LiFe_yMn_{2-y}O_4$. Fe was substituted to increase the structural stability so that the effects of the substitution amount and sintering temperature were analyzed. XRD was used for the structural analysis of produced material, which in turn, showed the same cubic spinel structure as $LiMn_2O_4$ despite the substitution of $Fe^{3+}$. During the synthesis of $LiFe_yMn_{2-y}O_4$, as the sintering temperature and the doping amount of Fe(y=0.05, 0.1, 0.2)were increased, grain growth proceeded which in turn, showed a high crystalline and a large grain size, certain morphology with narrow specific surface area and large pore volume distribution was observed. In order to examine the ability for the practical use of the battery, charge-discharge tests were undertaken. When the substitution amount of $Fe^{3+}\;into\;LiMn_2O_4$ increased, the initial discharge capacity showed a tendency to decrease within the region of $3.0\~4.2V$ but when charge-discharge processes were repeated, other capacity maintenance properties turned out to be outstanding. In addition, when the sintering temperature was $800\~850^{\circ}C$, the initial capacity was small but showed very stable cycle performance. According to EVS(electrochemical voltage spectroscopy) test, $LiFe_yMn_{2-y}O_4(y=0,\;0.05,\;0.1,\;0.2)$ showed two plateau region and the typical peaks of manganese spinel structure when the substitution amount of $Fe^{3+}$ increased, the peak value at about 4.15V during the charge-discharge process showed a tendency to decrease. From the previous results, the local distortion due to the biphase within the region near 4.15V during the lithium extraction gave a phase transition to a more suitable single phase. When the transition was derived, the discharge capacity decreased. However the cycle performance showed an outstanding result.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.11a
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• pp.55-56
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• 2015

In this research the processing method of Desulfurized Plaster is changed to cyclotomy, 0.3mm sieve analysis and 500℃ heat exposure, and by changing the mix rate of the binding agent to 0~20%, it was applied to mortar that used natural aggregate and blast furnace slag for testing. The test results showed that the sieve analysis and high heat exposure of the flow and air volume increased according to the increase of mixing rate of FGD while the cyclotomy decreased. The setting time accelerated as the mixing rate of FGD increased, and the compression strength increased to its maximum when the mixing rate of FGD was right around 10%, and especially showed a high trend with cyclotomy and sieve analysis.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.