• Journal of the Korean Wood Science and Technology
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• 제32권1호
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• pp.9-16
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• 2004

본 연구는 폐지로부터 용액화물을 제조하고, 제조된 용액화물의 성분 분리 및 성상분석을 통해 용액화물의 효율적인 이용방안을 위한 기초자료 제공에 그 연구 목적이 있다. 폐지의 액화에 있어 건식해리된 폐지보다 습식해리된 폐지의 액화가 비교적 용이하였으며, 이러한 이유는 습식해리된 폐지의 약품 침투가 비교적 용이하기 때문으로 판단된다. 폐지의 최적 액화조건은 폐지 1 g에 대해 크레졸 2 ㎖, 물 4 ㎖, 인산 0.5 ㎖로 첨가하여 190℃에서 60분간 액화 시킨 조건이 가장 우수하였다. 폐지 액화물 중 리그닌은 용제인 크레졸 층으로, 탄수화물은 수층으로 용해되어 각각 분리되며, 두 성분의 분리·회수는 비교적 용이하였다. 액화 폐지 중의 리그닌은 80% 이상 회수되었고, 회수된 리그닌의 분자량은 1,000 정도의 저분자량을 나타냈었다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 추계 학술발표회 논문집
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• pp.781-784
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• 2006

This paper investigates the fundamental properties of light weight foamed concrete with the variances in unit weight of concrete and adding ratio of stability agent(SA). Test showed that concrete adding SA slightly decreased fluidity but secured stable flow appearances without segregation of concrete components. All specimens in a standard condition represented that a sinking depth was not observed, while, in the wet condition, a specimen adding SA decreased the sinking depth $2{\sim}4mm$ more than control concrete. Compressive strength values of control concrete showed $0.03{\sim}0.3MPa$ higher than the concrete adding SA. As for the tensile strength, the specimen adding SA also had lower value, while the ratios of comp. to tens. strength presented $0.43{\sim}0.62$, which is relatively higher than ordinary concrete.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1976년도 제7회 학술발표회
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• pp.182.3-182
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• 1976

A laboratory study was made for developing an fermentative method of producing conventional Korean soy sauce type of product from sandfish and defatted soy bean Koji of Aspergillus oryzae as raw material and enzme source, respectively. As an attempt to shorten the fermentation period, the admixture, consisting of pre-chopped sandfish slurry and the Koji of Asp. oryzae (100：15, wet fish weight/dry Koji weight) with added water equal to the fish weight (v/w), was first allowed, while being agitated at 450rpm, to undergo digestion for a 5 hour period at $50^{\circ}C$ with no added salt and then then, after adding 20％ salt (w/v), the hydrolysate mixture was ripened for up to 13 weeks at $30^{\circ}C$ and $45^{\circ}C,$ At intervals, an aliquot was withdrawn for determining microbiological, chemical and organoleptic changes taking place in the sandfish-defatted soy bean koji mixture during both digestion and ripening period.

• Structural Engineering and Mechanics
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• 제63권3호
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• pp.317-327
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• 2017

The addition of different types of polymers such as SBR, VAE, Acrylic, etc. in concrete and mortar leads to an increase in compressive, tensile and bond strength and decrease in permeability of polymer modified mortar (PMM) and concrete (PMC). The improvement in properties such as bond strength and impermeability makes PMM/PMC suitable for use as repair/retrofitting and water proofing material. In the present study effect of addition of fluoropolymer on the strength and permeability properties of mortar has been studied. In the cement mortar different percentages viz. 10, 20 and 30 percent of fluoropolymer by weight of cement was added. It has been observed that on addition of fluoropolymer in mortar the workability of mortar increases. In the present study all specimens were cast keeping the workability constant, i.e., flow value $105{\pm}5mm$, by changing the amount of water content in the mortar suitably. The specimens were cured for two different curing conditions. Firstly, these were cured wet for one day and then cured dry for 27 days. Secondly, specimens were cured wet for 7 days and then cured dry for 21 days. It has been observed that compressive strength and split tensile strength of specimens cured wet for 7 days and then cured dry for 21 days is 7-13 percent and 12-15 percent, respectively, higher than specimens cured one day dry and 27 days wet. The sorptivity of fluoropolymer modified mortar decreases by 88.56% and 91% for curing condtion one and two, respectively. However, It has been observed that on addition of 10 percent fluoropolymer both compressive and tensile strength decreases, but with the increase in percentage addition from 10 to 20 and 30 percent both the strengths starts increasing and becomes equal to that of the control specimen at 30 percent for both the curing conditions. It is further observed that percentage decrease in strength for second curing condition is relatively less as compared to the first curing condition. However, for both the curing conditions chloride ion permeability of polymer modified mortar becomes very low.

• 한국식생활문화학회지
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• 제33권4호
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• 한국세라믹학회지
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• 제39권8호
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• pp.775-782
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• 2002

세라믹 분말을 이용하여 슬러리와 분산제의 농도에 따른 조대입자 함량평가에 대한 연구를 수행하였다. 시판용의 알루미나 분말을 조대입자 분리용 시료로 사용하였으며, 분산제로는 sodium hexametaphosphate와 sodium polyacrylate를 사용하였다. 알루미나 농도의 증가 및 분산제 농도의 감소에 따라 조대입자의 함량이 증가하였다. 슬러리 내의 시료농도가 1.0wt%이고, 시료에 대해 1.0wt%의 분산제를 첨가하였을 때 조대입자의 함량이 가장 작게 측정됨을 알 수 있었다. 고분자 분산제인 sodium polyacrylate를 사용하여 sodium hexametaphosphate보다 조대입자의 함량이 크게 측정되었다. 실험횟수가 증가함에 따라, 체의 질량이 일정한 비율로 감소하는 경향을 나타냈다. 조대입자의 함량을 알고 있는 임의의 슬러리를 제조하여 실험을 실시한 결과, 본 연구에서 사용한 습식 체분리 방법은 조대입자 함량평가에 적합한 것으로 사료된다.

• 대한간호학회지
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• 제35권5호
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• pp.858-867
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• 2005

Purpose: This study was done to determine the effects of walking exercise training(WET) on metabolic syndrome risk factors and body composition in obese middle school girls. Method: A non-equivalent pretest-posttest experimental design was used. Twenty seven subjects participated in this study from one women's middle school in Busan. The participants were purposely allocated to an experimental group (n=14) and a control group (n=13). The experimental group participated in 30-60 minutes of WET with 55 to $75\%$ of a maximal heart rate six days a week for 12 weeks. Results: The prevalence of individual risk factors on metabolic syndrome were improved in the experimental group after the intervention. The high waist circumference(WC), high triglyceride(TG), low high density lipoprotein cholesterol(HDL-C), high blood pressure(BP) and high fasting glucose(FG) were 21.4, 21.4, 14.3, 28.6 and $7.2\%$, respectively. There were significant differences in WC (F=22.24, p<.001), TG (F=5.34, p=0.30), body weight(F=21.99, p<.001), fat mass(F=19.17, p<.001), and $\%$ body fat(F=17.93, p<.001) between the experimental and control group after the intervention. However, there were no significant differences in HDL-C, FG and BP between the experimental and control group after the intervention. Conclusion: These results indicate that WET is effective in decreasing risk factors of the metabolic syndrome and body composition components in obese middle school girls. These findings suggest that WET can be useful as a nursing intervention in the prevention of obesity-related disorders in obese adolescents.

• 한국식품과학회지
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• 제20권3호
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• pp.392-398
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• 1988

드럼건조시 습식제분한 것은 슬러리 수분함량 60%이상, 건식제분한 것은 슬러리 수분함량 80%이상이 적정 하였으며 이 때의 호화도는 92% 이상이었다. 아밀로그램이나 리올로지 특성은 건식제분보다는 습식제분하여 제조된 알파미분이 우수하였으며 슬러리 수분함량이 높을수록 WAI값은 증가하고 WSI값은 강소하였다. 색도에서는 건식제분보다는 습식 제분 처리구에서 백색도가 높았으며 슬러리 수분함량이 증가할수록 알파미분의 백색도가 증가하였고 황색도는 감소하였다. 미세구조 관찰에서는 슬러리 수분함량이 높을수록 망상구조를 많이 형성하였다. 또한 반죽기능성은 건식 제분보다 습식제분 처리구에서 MTI가 높게 나타났다.

• 한국식품과학회지
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• 제32권5호
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• pp.1073-1078
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• 2000

치즈제조공정의 부산물로 생성되는 유청을 분말화한 후 생면 제조용 원료 밀가루 중량에 대하여 2.5%(T-I), 5.0%(T-II), 7.5%(T-III), 10%(T-IV)를 첨가하여 제조한 생면제조의 특성을 조사하였다. 아밀로그래프, 파리노그래프, 익스텐시그래프를 사용한 리올로지특성의 결과 유청분말 첨가량이 증가함에 따라 호화가 지연되었으며, 수분흡수율과 반죽형성기간은 감소하였고, 반죽의 안정도는 처리구 T-IV에서 가장 길게 나타났다. 또한 최대저항도는 유청분말 첨가량이 증가됨에 따라 증가하였고, 신장도는 감소함을 보였다. 조리면의 성질도 첨가량이 증가함에 따라 무게와 부피는 상대적으로 감소함을 보였고, 탁도는 증가하였으며, 조리면에 대한 TPA(texture profile analysis)결과 유청분말 처리구는 첨가량이 증가함에 따라 경도와 씸힘성은 각각 감소함을 보였다. 평점법을 적용한 관능평가(p<0.05)의 결과 조직감에서는 대조구와 처리구 T-I간에 유의적인 차이가 나타나지 않았으나, 처리구 T-II, T-III, T-IV와 대조구 간에는 유의적인 차이를 보였다. 전체적인 기호도는 처리구 T-II, T-III에서 상대적으로 평점이 높았으며, 대조구와 유의적인 차이를 나타내었다. 표면색의 측정결과 L값과 a값은 감소하였고, b값은 증가하였다.

• Animal Bioscience
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• 제35권5호
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• pp.778-788
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• 2022

Objective: The objective of the study was to understand and document socio-economic characteristics, production parameters, challenges and management practices used by Fijian households which keep indigenous chickens. Methods: A survey involving 200 households was carried out in coastal and inland communities of Fiji's wet and semi-dry ecoregions. Data on the influence of ecoregion and location of households relative to the sea on management practices, challenges and productivity of indigenous chickens were analyzed using logistic regression and general linear model of SAS software. Results: Irrespective of location relative to the sea and ecoregion, households indicated that they kept indigenous chickens for food and income generation. The Welsummer was the most (p>0.05) preferred breed. Households in the semi-dry inland communities had the largest (p<0.05) flocks compared to those in semi-dry coastal communities and the wet region. Chickens in the semi-dry region performed better (p<0.05) than those in the wet region in terms of number of clutches per year and mature live weight. Predators and feed shortages were the biggest challenges faced by households in all areas. The mongoose was ranked as the most (p>0.05) common predator followed by domestic dogs. Most households in the wet ecoregion's coastal communities housed their chickens at night, whereas communities in semi-dry ecoregion housed their chickens most of the time (p<0.05). In all regions, no households sold their chickens to commercial markets (p>0.05). Households in semi-dry ecoregion were more likely (p>0.05) to sell their chickens at the local market place. Conclusion: The productivity of local chickens in Fiji is low because of feed shortage, predators such as the mongoose and lack of market linkages.