• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.76-85
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• 2008

Biological nutrient removal (BNR) sludge was added to a sequencing batch reactor (SBR) in the addition ratios of 0%, 20%, 40%, 50% while observing the variation of nutrient removal characteristics and microorganism groups. When the BNR sludge was added in a ratio over 40%, the characteristics of EBPR (enhanced biological phosphorus removal) was shown at the 27 days. However, a distinct BNR was not shown when the addition ratio of BNR sludge was lower than 40%. The organic removal efficiency were shown as 90% in all SBRs irrespective of the addition ratio of BNR sludge. At the 27 days, the phosphorus removal efficiencies were shown as 40%, 55%, 77% and 69%, respectively, according to the addition ratio of BNR sludge. Overall, efficient nitrification and phosphorus removal was shown when the added BNR sludge ratio was over 40%.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1229-1234
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• 2017

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.282-285
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• 2008

At least 15% of the C polykrikoides cells that precipitated to the bottom layer either by the addition of loess or no addition survived for 1 week at all growth phases, rather than disappearing immediately after precipitating. However, no live cells were observed after 20 days, regardless of phase or loess addition. In the exponential phase, the number of C polykrikoides cells increased to >2886 cells/ml after loess was added. However, in the stationary phase, the number of cells did not increase until 18 days. In the exponential phase, those C polykrikoides that survived precipitation caused by scattering loess on cultures did not appear to have the ability to cause red tides again because of the short red tide periods in the field, long lag time after loess addition, and low survival rate after loess addition.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1999.11a
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• pp.40-45
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• 1999

The effect of the addition of helium, neon, argon and xenon on the production of negative hydrogen ions has been studied in a magnetically confined dc filament discharge. The addition of helium and neon produced effects similar to an equivalent increase in hydrogen pressure. However, the addition of argon and low fractions of xenon produced significant increases in the negative ion density for hydrogen at pressures around 1 mTorr. The addition of argon and xenon, by increasing electron density and decreasing electron temperature, achieved conditions closer to optimum for negative ion production. The largest enhancement of negative hydrogen ion density occurred with the addition of argon; it is suggested that this is due to a resonant energy exchange between excited argon atoms and hydrogen molecules.

• Journal of the Korean institute of surface engineering
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• v.9 no.3
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• pp.1-4
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• 1976

In order to get high wear-resistant gold alloy plating on electronic parts, on attempt has been made, in which Cu, Ni, and Zn EDTA salts were added in gold palting solution. The results obtained on the wear resistance are as follows: 1. The addition of 0.5g/ι or over Cu in plating solution, showed 1.5 times more wear resistance than in case of no addition. 2. The addition of 1.5g/ι or over Ni, showed 3.5 times more wear-resistance . 3. The addition of 1.5g/ι and 4.0g/ι Zn , showed 3.5 times and 6.8 times more wear resistance , respectively. 4. The addition of 1.5g/ι Ni and 1.0g/ι Zn simultaneously , showed about 10 times more wear resistance than in case of no addition.

• 한국연소학회:학술대회논문집
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• 2003.12a
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• pp.209-214
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• 2003

Numerical simulations are performed at atmospheric pressure in order to understand the effect of additives on flame speed, flame temperature, the radical concentration, the NOx formation in freely propagating $CH_4/O_2/N_2$ flames. The additives used are carbon dioxide and hydrogen chloride which have a combination of physical and chemical behavior on hydrocarbon flame. In the flame established with the same mole of methane and additive, $CO_2$ addition significantly contributes toward the reduction of flame speed and flame temperature by the physical effect, whereas addition of HCl mainly does by the chemical effect. The impact of HCl addition on the decrease of the radical concentration is about 1.6-1.8 times as large as $CO_2$ addition. Hydrogen chloride addition is higher on the reduction of EINO than $CO_2$ addition because of the chemical effect of HCl.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.67-73
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• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

• Journal of Korea Foundry Society
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• v.24 no.5
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• pp.295-303
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• 2004

The effects of three minor elements, S, Ce and Bi, on the inoculation ability and fading behavior of 1.0 wt%Ba-Fe-Si were investigated through thermal analysis. The performance of 1.0 wt%Ba-Fe-Si inoculant was better and more consistant at the high temperature range of $1,450{\sim}1,500^{\circ}C$ than that of low one of $1,300{\sim}1,400^{\circ}C$. That was improved with individual addition of three minor elements. The optimum amount of addition was 1.0% of the weight of inoculant added, respectively. That was improved also by the simultaneous addition of two or three kinds of minor elements. Even though worse with the addition of two kinds of them simultaneously than with individual addition, that was improved with the simultaneous addition of all three kinds over that with the individual one.

• Journal of the Korean Ceramic Society
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• v.33 no.9
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• pp.1038-1044
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• 1996

The variations of sintering and electrical characteristics of semiconducting BaTiO3 ceramics with sintering agents added were investigated comparing the case of BaB2O4 addition to BN and TiO2 addition. When BaB2O4 added in BaTiO3 ceramics the densitifcation of specimen could be acheived more easily and recvealed the better PTCR characteristics than BN and TiO2 addition. As increase of addition of BaB2O4 in BaTiO3 spec imens the slope of resistivity jump also increased but the temperature of maximum resistivity decreased, It was supposed that addition of BaB2O4 led to increase of Ns (acceptor state density) value at grain boundaries.