• 동아시아식생활학회지
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• 제27권3호
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• pp.321-331
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• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.

• 한국식품영양학회지
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• 제31권1호
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Nuclear Engineering and Technology
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• 제48권1호
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• pp.33-42
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• 2016

Spacer grids play an important role in maintaining the proper form of the fuel assembly structure and ensuring the safety of reactor core design. This study applies the Monte Carlo method to the analysis of the neutronics effects of spacer grids in a typical pressurized water reactor (PWR). The core problem used to analyze the neutronics effects of spacer grids is a modified version of Korea Advanced Institute of Science and Technology benchmark problem 1B, based on an Advanced Power Reactor 1400 (APR1400) core model. The spacer grids are modeled and added to this test problem in various ways. Then, by running MCNP5 for all cases of spacer grid modeling, some important numerical results, such as the effective multiplication factor, the spatial distributions of neutron flux, and its energy spectrum are obtained. The numerical results of each case of spacer grid modeling are analyzed and compared to assess which type has more advantages in accuracy of numerical results and effectiveness in terms of geometry building. The conclusion is that the most realistic modeling for Monte Carlo calculation is the "volume-preserving" streamlined heterogeneous spacer grids, but the "banded" dissolution spacer grids modeling is a more practical yet accurate model for routine (deterministic) analysis.

• 아시안잔디학회지
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• 제6권1호
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• pp.11-22
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• 1992

To determine the use of waste materials as root zone soil mixtures for turfgrass culture, the effects of paper mill sludge and briquet ash on physical and chemical properties of soil and growth of turfgrasses were examined. Three turfgrass species of zoysiagrass(Zoysia japonicaSteud.). kentycky bluegrass(Poa pratensis L. 'Ram I') and creeping bentgrass(Agrostis panistris Huds 'Persucross') were cultured in 32cm diameter plastic pots containing various soil mixtures. The basic ingredients used for mixtures included sand(SD), field soil(SL), paper mill sludge(PS), sphagnum peat moss(PM) and briquet ash(BA). Seven combinations using these ingreients were mixed in different percentage by volume as follows: SD+SL+PM(80:10.10), SH+SL+PS(80:10:10), SD-PM(80:20), SD+PS (80:20), SD+BA(80:20), SD+BA+PM(60:20:20) and SD+BA+PS(60:20:20). 1. Paper mill sludge showed pH of 6.6, more than 30% of organic matter content, and higher concentrations of total N, P, k, Ca, Mg and CEC. Bulk density, fild moisture capacity and electrical conductivity of soil mixtures were increased by the comimation of 10~20% PS by volume. 2. Briquet ash showed pH of 8.0, and higher levels of P, k, Ca and Mg than those of field soiks. Bulk density, field moisture capacity and hardenss of soil mixtures were increased but vertical water flow rate and electrical conductivity were decreased by the combination of 20% BA by volume. 3. Phytotoxic effects of PS and BA on growth of turfgrasses were not found. Shoot growth of all three species was higher in soil combination of SD+BA+PS than that of SD+SL+PM added with fertilizer. However, root growth was better in soil mixtures combined with PM. Soil mixtureomposed of 60% SD, 20% BA and 20% PS by volume was most effective on growth of all three species. 4. Paper mill sludge resulted in higher N level in the leaf tissue. The contents of heavy metals such as Cd and Ph did not vary significantly among soil mixtures and species. However, the Mn level was 2~3 times higher in plants growh in mixtures containing PM compared with others, and especially it was higher in creeping bentgrass than other species.

• 한국식품영양학회지
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• 제32권2호
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• 디자인학연구
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• 제17권2호
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• pp.351-362
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• 2004

일반적으로 사람들은 주변에서 일어나는 어떤 현상을 눈으로 보고 그것에 대해 각자 어떤 방식으로든 반응한다. 그리고 보여 지는 것이 무엇인가에 따라 아주 다양한 순차적 행동이 이어진다. 육체적, 지적인 능력과 경험적 교육에 대한 큰 장애가 없는 사람일수록 스스로의 행동에 대해 외부의 물리적 힘에 의한 행위의 교정보다는 보고, 듣고, 느낌에 의해 자발적으로 행동을 규제하는 쪽을 선호한다. 다른 한편으로 우리들이 일상생활에서 편리하게 사용하고 있는 도구들일지라도 사용자 스스로 행동을 규제해야 하는 기능들이 상황에 따라 빈번히 요구된다. 그렇지 않으면 사용자 측면에서 별로 의식하지 않고 사용하고 있으나 무언가 필요성을 느끼면서도 뚜렷한 대안을 찾지 못한 채 현재의 기능에 적응하고 있는 경우일 것이다. 구체적인 예를 들자면 가정에서 요리나 설거지, 혹은 세면이나 목욕 시에 수도꼭지를 틀지만 계몽적인 측면에서 익히 접해온 절약이란 말과 안이한 행동사이를 오가면서 스스로를 제어하지 못한다. 이런 점에서 흐르는 물의 양을 작업 공간내에서 시각적으로 바로 확인 할 수 있는 부가적인 기능을 갖춘 도구가 있다면, 모두에서 언급하였듯이 사용자가 자발적으로 자신의 행위를 조절 할 수 있으며, 또한 정확한 물의 양을 측정함으로써. 여러 가지 후속적인 행동에 아주 요긴하게 이용될 수 있을 것이다. 이와 같이 작업공간에서의 유량측정이 가능한 수전금구는 시대적 조류와 더불어 디지털의 기술을 적용한 유량측정센서를 수도꼭지에 부착하고 부피를 최소화함으로써 구조나 형태를 최적화하는 조형 작업을 통해 시대 조류에 부응하는 제품으로 업그레이드 될 수 있다. 따라서 본 연구는 일상생활에서 꼭 필요로 하는 수전금구에 대해 사회적, 환경적 요구에 부합하며, 이종 기술이 적용된 새로운 개념의 제품을 기능적, 구조적, 조형적 측면에서 연구함으로써 향후 이와 관련된 유사한 제품개발의 참고 자료를 마련 하고자 하였다.

• 한국물환경학회지
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• 제23권2호
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• pp.193-200
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• 2007

The AOPs research defined by creating a sufficient amount of OH radicals from the dissolution of organic materials through photoxidation and research for a complete elimination of residual organic materials by membrane are actively ongoing. This research focuses on the hybrid processing of AOPs and M/F membrane to dissolve and eliminate organic chemicals in drinking water which are suspected of carcinogens. For this purpose, underground water was used as a source of drinking water for the hybrid processing of AOPs oxidation and M/F membrane, and a pilot plant test device was installed indoor. Carcinogenic chemicals of VOCs and pesticide were artificially mixed with the drinking water, which was then diluted close to natural water in order to examine treatment efficiency and draw optimal operation conditions. The samples used for this experiment include four chemicals phenol, chloroform, in VOCs and parathion, carbaryl in pesticide. As a result of the experiments conducted with simple, and compound solutions, the conditions to sufficiently dissolve and eliminate carcinogenic chemicals from the hybrid processing of where carcinogens were artificially added are : (hydrogen peroxide) prescribed solution 100 mg/L under pH 5.5~6.0, and the temperature $12{\sim}16^{\circ}C$, at the normal temperature and pressure. $d-O_3$ volume of 5.0 ppm and above and 30-40 minutes of reaction time are most appropriate and using MF/UF for membrane was ideal.

• 한국식품영양학회지
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• 제23권4호
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

• Applied Biological Chemistry
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• 제18권4호
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• pp.194-202
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• 1975

이 연구(硏究)는 도시유기폐물(都市有機廢物)을 이용(利用)한 유기질비료(有機質肥料)로서 활성오니(活性汚泥) 및 진개퇴비(塵芥堆肥)를 킬레이트화 물질로서 利用(利用)하기 위(爲)해서 이들 물질(物質)의 특성(特性)을 조사(調査)하였다. 철(鐵)킬레이트화에 관여(關與)하는 수용성물질(水溶性物質)을 분자체 분획법(分劃法)으로 분리(分離)하여 자외선(紫外線)및 적외선분광(赤外線分光) 스펙트럼에 의해서 그 구조(構造)를 조사(調査)하였고 이들 킬레이트의 안정도상수(安定度常數)를 이온교환평형법(交換平衡法)으로 측정(測定)하여 이들을 킬레이트 물질로 사용(使用)하했을때 그 안정성(安定性)을 검사(檢討)하였다. 진개퇴비(塵芥堆肥)에서 추출(抽出)된 유기물질(有機物質)은 Sephadex G-25에 의(依)해 4개분획(個分劃)으로 분리(分離)되었고 이중 철(鐵)과 킬레이트를 이루고 있던 분획(分劃)은 분자량(分子量)이 $5000{\sim}10,000$ 사이에 있었고 Polyphenol구조(構造)의 산소군(酸素群)이 킬레이트화(化)에 관여(關與)하고 있었다. 활성오니중(活性汚泥中) 가용성(可溶性) 물질(物質)은 Sephadex G-25에 의(依)해 6개(個)의 분획(分劃)으로 분리(分離)되었고 이중 킬레이트를 이루고 있던 분획(分劃)은 $5000{\sim}10,000$ 또는 5000에 약간 미달(未達)하는 분자량(分子量)을 가지고 있고 Polypeptide의 amide기(基)가 킬레이트화에 관여(關與)하였다. 이들의 안정도상수(安定度常數)도 합성(合成)킬레이트 물질의 안정도상수(安定度常數)와 큰 차이(差異)가 없을 정도(程度)로 안정(安定)하였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 가을 학술발표회 논문집
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• pp.211-216
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• 2002

Recently, the more the PET bottles are needed, the more waste PET bottles were produced. So, if there was no suitable recycling, that was contaminate our environment and use up the natural resources. This paper deals with the artificial lightweight aggregate(ALA), made of waste PET bottles, and the properties of concrete replaced with ALA. As a result of experiment, it is shown that the specific gravity of PBLA is 1.39, the unit volume weight is 844 kg/$cm^3$, and absorbing rate is 0. In absorbing rate test, the rate is 10 % increased by replacing of 20 % PBLA and the mixture rate for water and cement is 44.6 % and 51.2 %, in case target strength for 240kgf/$cm^2$, and 270kg/$cm^2$, by added PBLA 75 % and 50 % respectively. So, to obtain a certain target strength, appropriate W/C ratio is required the replacement ratio of PBLA.