• Journal of the Computational Structural Engineering Institute of Korea
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• v.21 no.5
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• pp.459-464
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• 2008

While high speed / precision investigating for maximization of Textile Machinery business is requesting a machine which has highly endurance, stability and reliance abilities following customer request. In this research, load volume that gives influence on loom is measured and analyzed for water jet loom in real operation time to driving system adhered torque sensor to each a module. As well, measurement and analysis technology are developed about torque and vibration of driving systems for textile machinery by comparing dynamical analysis of water jet loom with gained result, basic materials about development of high value added textile machinery which has endurance and stability are presented.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Journal of Environmental Science International
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• v.23 no.6
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• pp.1037-1047
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• 2014

A highly sensitive analytical method based on stir bar sorptive extraction (SBSE) technique and gas chromatography/tandem mass spectrometry (GC/MS-MS) has been developed, allowing the simultaneous multi-analyte determination of seven UV filters in water samples. The stir bar coated with polydimethylsiloxane (PDMS) was added to 40 mL of water sample at pH 3 and stirred at 1,100 rpm for 120 min. Other SBSE parameters (salt effect and presence of organic solvent) were optimised. The method shows good linearity (coefficients > 0.990) and reproducibility (RSD < 12.9%). The extraction efficiencies were above 84% for all the compounds. The limits of detections (LOD) and limits of quantification (LOQ) were 2.1~8.6 ng/L and 6.8~27.5 ng/L, respectively. The developed method offers the ability to detect 8 UV filters at ultra-low concentration levels with only 40 mL of sample volume. Matrix effects in tap water, river water, wastewater treatment plant (WWTP) final effluent water and seawater were investigated and it was shown that the method is suitable for the analysis of trace level of 7 UV filters except of benzophenone (BP). The method developed in the present study has the advantage of being rapid, simple, high-sensitive and both user and environmentally friendly.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.387-395
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• 2000

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.

• Ocean and Polar Research
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• v.25 no.4
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• pp.493-501
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• 2003

Performance of a laboratory scale closed seawater recirculating aquaculture system was evaluated. Twenty-kg of korean rockfish (130 fish) with an average body weight of 153.8g was stocked. Over a 107-day culture period, fish reached final density of $51.7kg/m^3$ (initial density, $33.3kg/m^3$) on the basis of the culture tank volume. On a daily basis, added water amounted to 3.4% of the total water volume in the system. Total ammonia nitrogen (TAN) concentrations were below 1mg/l and nitrite nitrogen $(NO_2-N)$ concentrations were within the range of 1-3mg/l on most sampling days. TAN was removed from bead and sand filters and it was removed or produced in the sedimentation basin. Basically, $NO_2-N$ was removed in the bead and sand filters, while it was either removed or produced in the sedimentation basin. Nitrate nitrogen $(NO_3-N)$ was produced in the bead filters and removed from the sand filter and sedimentation basin. The foam fractionator performed well in the recirculating system. The maximal daily removal values for total suspended solids (755) and protein were 10.9g and 1.4g, respectively. Whole water quality parameters were within the levels commonly recommended for fish culture on most of the sampling days. However, further studies are needed to evaluate the commercial feasibility of this system because of the smallscale system used in present experiment. At least, the present study still provides some basic information for further studies of this kind of system.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.3
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• pp.111-118
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• 2019

This study examined the effect of amorphous metallic (AM) fibers on the spalling properties of ultra high strength concrete. Six specimens with concrete strengths of 100 MPa and 150 MPa were evaluated with mix proportions of polypropylene (PP) fibers of 0.15% by concrete volume, and proportions of AM fibers of 0.3% and 0.5% by concrete volume. These specimens were then heated in accordance with the ISO-834 heating curve. The movement of water vapor through a pore network formed by molten PP fibers was found to be a dominant factor controlling the spalling of high-strength concrete. Spalling control was not found to be significantly affected by the addition of 0.3% AM fibers; however, when 0.5% AM fibers was added, cracking was limited and so were paths for water vapor migration, increasing the likelihood of a moisture clog and creating the differential internal pressure often blamed for concrete spalling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.219-223
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• 1981

Experiments on methane gas digestion were conducted to prevent livestock pollution and develop substitute energy. When about 30(w/w)% of sludge was added to cow feces, pig feces, and poultry feces and digested at 37$^{\circ}C$ for 20 days, methane gas produced per Kg of organic matter for cow feces, pig feces, poultry feces was 131, 248 and 235 l, respectively. pH decreased slightly at first but increased gradually afterwards during digestion period. When 20, 30, and 40(w/w)% of sludge were added to the mixture of cow feces (300g) and water (200g), the volumes of gas produced were 6.1, 14.5 and 13.4 l, respectively. Volume of methane gas produced from the mixture of cow feces and saw dust was much more than that from the mixture of cow feces and rice polishings. The contents of N, K, P for digestion residues were sufficient to be utilized as a fertilizer. When methane gas digestion was carried out with cow feces in a submersible pump digester the volume of methane gas produced per Kg of organic matter was 188 l. The price of total methane gas produced at this digestion was similar to that of the electric power consumed.