• Journal of the Korean Ceramic Society
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• v.23 no.5
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• pp.9-16
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• 1986

The effect of $TiO_2$ addition to the 90wt% Cordierite-10wt% Enstatite base glass was investi-gated to understand the crystallization behavior of the glass. Glasses with addition of $TiO_2$ less than 7, 5wt% had a tendency of surface crystallization and were cracked when heat treated and in this case the crystalline phase formed was indialite. glasses with addition of $TiO_2$ more than 10wt% to 15wt% were crystallized in bulk when heat treated and were suitable for glass-ceramics. The highest microhardness 1640kg/$mm^2$ was obtained when the glass of 12.5wt% $TiO_2$ addition was heat treated at 762$^{\circ}C$ for 60 minutes for nucleation and at 1135$^{\circ}C$ for 20 minutes for crystal growth and in general higher microhardness was obtained when crystalline phase of magnesium aluminum titanate and $\mu$-cordierite were developed. Avrami equation for crystal growth kinetics was applicable in glasses of less than 7.5 wt% $TiO_2$ addition and in case of glasses of more than 10wt% $TiO_2$ addition it was not applicable because of too fast crystal growth.

• Journal of Korea Foundry Society
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• v.36 no.6
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• pp.195-201
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• 2016

The effects of Mg addition on heat treatment and mechanical properties of A356 alloy were investigated. With increased amounts of Mg addition to A356 alloy, the grain size decreased and eutectic Si was refined. And, this process can improve the mechanical properties. Solid solution heat treatment causes the spheroidizing of eutectic Si. In this study, although eutectic Si was refined with Mg addition, solid solution time increased from 2 hours to 6 hours with Mg addition, and aging time also increased, from 4 hours to 8 hours. After heat treatment, Mg2Si remained in a formation of Chinese script. And, Chinese script Mg2Si formed with Mg addition caused a reduction of the elongation of the alloys according to the stress concentration.

• Journal of the Korean Applied Science and Technology
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• v.12 no.2
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• pp.85-92
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• 1995

The rate constant of the nucleophilic addition of 1-propanethiol to ${\alpha}-phenyl-N-iso-propylnitrone$ derivatives were determined at various pH and a rate equation which can be applied over wide pH range is obtained. Final product of the addition reaction was ${\alpha}-thiopropyl-p-phenylbenzylideneamine$. Base on the rate equation, general base effect, substituent effect and final product, plausible mechanism of addition reaction have been proposed. Below pH 3.0, the reaction was initiated by the addition of 1-propanthiol, and in the range of pH 3.0-10.0, proceeded by the competitive addition of 1-propanethiol and propanethiolate. Above the pH 10.0, the reaction proceeded through the addition of propanethiolate.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1004-1010
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• 2015

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Journal of The Korean Society of Grassland and Forage Science
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• v.10 no.1
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• pp.48-54
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• 1990

In order to investigate effects of starch addition on the fermentative quality and dry matter digestibility (DMD) of Kudzu, Puerarie thunbergii Bentham plants were ensiled by the conventional method in small experimental plastic silo of 7.5 liter with different levels of starch addition. The fermentative quality, neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) of silage were determined by chemical analysis, and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. Total digestibile nutrients (TDN), digestible energy (DE) and metabolizable energy (ME) were calculated with DMD. The results obtained were as follows; 1. Acetate, butyrate, PH, NDF, ADF, and ADL of Kudzu silage were reduced with increasing of starch addition but the contents of lactate and total acid were increased. 2. The DMD was marked 47.5, 49.5, 51.2, 57.9 and 62.0 % under starch addition with a rate of 0, 2, 4, 6 and 8 %, respectively. 3. TDN, DF and ME were increased with high rate of starch addition. 4. The regression equation and correlation of Kudzu silage between level of starch (X) and DMD (Y) were Y= 41.6 + 1.86 X (I= 0.96, P < 0.01), of silage between Flieg's score (X) and DMD (Y) were Y= 41.6 + 0.23 X (I= 0.96, P < 0.01) and of silage between level of starch (X) and Flieg's score (Y) were Y= 21.3 + 7.97 X (I= 0.97, P < 0.01), respectively.

• International Journal of Advanced Culture Technology
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• v.6 no.3
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• pp.117-128
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• 2018

This study attempts to derive the possibility of literary therapy through addition and subtraction of emotional codons. It is presumed that the remnants of the emotions formed by the addition and subtraction of emotions will remain in the human body and cause chemical reactions. When this research is activated, cluster of emotional codons will be created by a combination of literary emotions. This is expected to accelerate therapeutic action of sentences by encoding certain emotional codons in AI.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.81-82
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• 2018

In this paper, we investigate the characteristics of wet soil concrete according to the addition ratio of liquefaction red mud addition rate by liquefying red mud. as a result, the compressive strength decreased and the water absorption ratio increased as the liquefaction red mud addition rate increased.

• Journal of Animal Environmental Science
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• v.6 no.3
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• pp.141-151
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• 2000

Over-grown seaweeds in Donghae(east sea of Korea peninsula) may impedes ocean environment, however, they can be a good nutrient resources for poultry feeds if they are utilized properly. In this study, seaweeds powder were tested for laying hens\` ration to investigate the effects on egg production rate, egg quality and calcium phosphorus excretion. One hundred 65wks-old brown layers were fed for 5 weeks alotted with seaweeds powder addition to experimental diet by 0(control), 0.5, 1.0 and 2.0%, respectively, and obtained following results; 1. Seaweeds proved a mid-protein low-energy feed resources with planty of K, Na, Ca, Mg, Sr and Fe. 2. Seaweeds addition by 0.5% and 1.0% improved egg production rate and egg-mass output markedly(p<0.05) than control. Seaweeds addition did not alter cholesterol level of yolk and yolk index, however egg shell thickness showed increasing trend by increasing seaweeds addition level. 3. Protein absorption and digestibility in seaweed addition treatments were significantly higher(p<0.05) than control group and protein contents of excreta in 0.5% and 1.0% treatments were reduced(p<0.05), which suggests effective protein metabolism for egg production. Increasing seaweeds addition reduces Ca and P contents in rectum and excreta, suggesting Ca and P utilization improvement in laying hens and lessening soil pollution. 4. In conclusion, seaweeds addition in layers' diet by 1.0% level improves egg-mass production and might be egg quality by increasing metabolism of protein, calcium and phosphorus.