• Journal of the Korea Concrete Institute
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• v.28 no.3
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• pp.341-348
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• 2016

At present, about 40 million tons of concrete is dismantled each year, which accounts for the largest portion of the total amount of construction waste with 60.8%. It is known about 97.5% of it is recycled. However, most of the usage of waste concrete is limited to lower value-added business areas, and considering the increasing amount of waste concrete generated due to the deterioration of structures, the need for converting waste concrete to structural concrete is urgent. Therefore, this study aims at estimating the period for the optimum carbonation reforming to improve the quality of recycled aggregate, by making use of the method of accelerated carbonation reforming of the bonding heterogeneous (cement paste and mortar) for the purpose of converting recycled aggregate to structural concrete. Based on the period appropriate for the heterogeneous thickness and each bonding thickness of recycled aggregate which was drawn from previous studies, the changes in the characteristics and physical properties of pore structure according to progress of accelerated carbonation were analyzed. The result shows that with the progress of carbonation, the pore volume and the percentage of water absorption of the bonding heterogeneous decreased and the density increased, which indicates improvement of the product quality. But after certain age, the tendency was reversed and the product quality deteriorated. Synthesizing the results of previous studies and those of the present study, this study proposed 4 days and 14 days respectively for the period for the optimum carbonation reforming of recycled fine aggregate and recycled coarse aggregate.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.111-119
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• 2015

A growth trial was conducted to determine the optimal incorporation level of dietary magnesium hydrogen phosphate (MHP, $MgHPO_4$), which was manufactured from swine manure and phosphorus (P), required by juvenile far eastern catfish (Silurus asotus). Graded MHP of 0.5%, 1.0%, 1.5%, and 2.0%, and 2.0% monocalcium phosphate (MCP) each was added to the basal diet (control) in lieu of cellulose to become the range of available P (AP) from 0.4% to 0.8% of which diets were designated as control, MHP0.5, MHP1.0, MHP1.5, MHP2.0, and MCP, respectively. Control diet contained fish meal (20%), soybean meal (40%), wheat flour (27%), corn gluten meal (5%), fish oil (2%) and soy oil (2%) as main ingredients. Following a 24 h fasting, 540 fish with a mean body weight of 11.8 g were randomly allotted to 6 groups in triplicate, whereby 18 tanks ($0.4{\times}0.6{\times}0.36cm$, water volume of 66 L) were prepared. The feeding experiment lasted for 8 weeks. Fish group fed the control diet showed the lowest weight gain (WG) and feed efficiency (FE) among treatments. The WG was, however, not significantly different (p>0.05) from that of fish group fed MHP0.5. Fish group fed MHP2.0 showed the highest WG and FE of which values were not significantly different from those of fish groups fed diets MHP1.0 and MHP1.5 as well as MCP (p>0.05) except fish groups fed control and MHP0.5. Aspartate aminotransferase was significantly decreased with an increase in available P, while alanine aminotransferase did not show a significant difference among treatment. The highest inorganic P in plasma was observed in fish fed MHP2.0. From the present results, a second-order regression analysis revealed that the optimal dietary MHP level and the AP requirement were found to be 1.62% and 0.7%, respectively.

• Journal of Wetlands Research
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• v.22 no.3
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• pp.171-177
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• 2020

To improve the nitrogen reduction capability of stormwater treatment systems subjected to intermittent saturation, organic materials are often added as filter media. However, these materials can be an additional source of organic carbon and increase the chemical oxygen demand (COD) in the outflow. In this study, different types of organic filter media were subjected to a batch leaching test to observe and quantify the release of COD. Results reveal that the initial pH of the tap water used for soaking which is 7.5-7.7 is conducive to the release of organics from the media to the leachate. The highest amount of COD released was observed in yard clippings and woodchip followed by compost and bark mulch. The leaching of organics also increased as the size of the media decreases due to higher surface area per volume. In addition, empirical regression analysis predicted that COD from these organic media will be exhausted from the material in 3-5 months to up to 26 months depending on the type of media. The results of this study can serve as a guide in estimating the potential release of COD in organic media in order to ensure their safe application in stormwater treatment facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.367-372
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• 2000

A series of experiment was conducted to investigate the relationship between ammoia removal rate and ammonia loading rates in seawater filtering system using rotating biological contactor (RBC). In this experiment, RBC system was consisted of rotating polyvinyl film disks, which provided $12 m^2$ of total effective surface area in $0.075 m^3$ of volume. $NH_4Cl$ was added by $10{\~}150 g$ as a ammonia nitrogen source to determine ammonia removal rate in RBC system. Relationship between time required for ammonia removal (y: hour) and nitrogen inputted ($x: NH_4-N mg/l$) in RBC system was as followed: $y=3.51+7.76 lnx (r^2=0.936)$. At ammonia concentration $2 mg/l$, it took 10 hour for removal of ammonia in the RBC system. However, at ammonia concentration of $5 and 16.5 mg/l$, it took 16 and 27 hours, respectively. There was a decreasing tencency of an increasing ammonia in the rearing water. Finally, the ammonia removal rate in the RBC system increased with the rise of total ammonia concentration up to $16.5 mg/l$.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.12 no.1
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• pp.1-6
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• 2014

A large amount of acidic waste solution is generated from the practical electrokinetic decontamination equipments for the remediation of soil contaminated with uranium. After filtration of uranium hydroxides formed by adding CaO into the waste solution, the filtrate was recycled in order to reduce the volume of waste solution. However, when the filtrate was used in an electrokinetic equipment, the low permeability of the filtrate from anode cell to cathode cell due to a high concentration of calcium made several problems such as the weakening of a fabric tamis, the corrosion of electric wire and the adhension of metallic oxides to the surface of cathode electrode. To solve these problems, sulfuric acid was added into the filtrate and calcium in the solution was removed as $CaSO_4$ precipitate. A decontamination test using a small electrokinetic equipment for 20 days indicated that Ca-removed waste solution decreased uranium concentration of the waste soil to 0.35 Bq/g, which is a similar to a decontamination result obtained by distilled water.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1206-1212
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• 2000

This study was conducted to know whether Gamiyookmijihwangtang(GY) which is Yookmijihwang added with Liriopis tuber, Anemarrhenae rhizoma and Phellodendri cortex can remedy the overt diabetes in diabetes-prone BB(BBDP) rats. The rats were given GY through the mother from the fetal stage until birth. After birth they received GY through breast feeding until 20 days old. From 21 days old which is the beginning of the weaning period 60 BB rats(30 males and 30 females) were divided into 2 experimental groups(BBDP and BBDP-GY) and placed individually in metabolic cages. BBDP was the control group which didn't receive any GY and BBDP-GY received 16 mL/㎏ B.W./day of GY until 120 days old. The antidiabetic effects of GY were characterized by the clinical features such as polyurea, polydipsia, hyperglycaemia and the rapid loss of body weight. Body weight, water consumption, urine volume and blood glucose level showed no signs of impending diabetes but after onset there were big changes in those parameters. The onset of diabetes was delayed and the incidence of diabetes was also much decreased with GY but after onset there were no beneficial effects from it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.