• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.477-480
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• 2003

This study discusses the fundamental properties of cement mortar with the kinds and adding ratio of stabilizing agent of recycled water. According to the results, fluidity and air content hardly make difference by the kinds and adding ratio of stabilizing agent. When recycled water is used, setting time is shortened slightly in comparison with plain mortar because of an increase of fine particle. And it is similar to the use of recycled water in the case of A, Band D(stabilizing agent), but shortened significantly in the case of C. Also, it does not show difference with variation of the adding ratio, but as the adding ratio increases, it approach to the value of plain mortar. When recycled water is used, compressive strength is similar to plain concrete, and it shows the larger value in order of D, C and A. As the adding ratio of stabilizing agent increases, it decreases at 3days, but increases at 7 and 28days. However, at the adding ratio of 0.5%, it decreases, instead. Length change ratio by drying shrinkage increases in the case of B in comparison with plain mortar, but is similar to plain mortar in the other stabilizing agent. As the adding ratio of stabilizing agent increases, it decreases, however, increases at the adding ratio of 0.5%

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1090-1095
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• 1999

In order to minimize the occurrence of fatty liver, this study investigated how adding a high level of dietary choline or methionine affected the lipid metabolism of Tsaiya ducks. Feeding trials were conducted with sixty Tsaiya ducks during their growing period, when they were 8-12 weeks old, and during their laying period, 10-14 weeks after the onset of laying when they were 26-30 weeks old. The ducks were randomly assigned to one of three groups: a control group (basal diet), a group in which methionine was added to the basal diet, and a group in which choline was added to the basal diet. The levels of methionine and choline added were twice as high as the levels recommended by the NRC for layer-type chickens. Experimental results indicated that adding choline to the basal diet of growing ducks significantly (p<0.05) increased their body weight, while adding methionine significantly (p<0.05)reduced their body weight. Adding either choline or methionine reduced the ducks' liver fat content in both the growing and the laying periods (p<0.05). Ducks receiving added methionine or choline in their diets displayed enhanced egg production (p<0.05). Adding choline increased serum triacylglycerol (TG) in the laying period (p<0.05). Adding either choline or methionine did not significantly (p>0.05) affect the t-globulin level. Adding methionine increased the activity of liver malic dehydrogenase in both the growing and the laying periods, and increased fatty acid synthetase in the laying period (p<0.05). While adding choline markedly (p>0.05) increased VLDL and apo B in both the growing and the laying periods, it decreased HDL and apo A in the laying period (p<0.05). This study found that adding a high level of choline to the basal diets of Tsaiya ducks in both the growing and the laying periods had beneficial effects. Furthermore, adding methionine affected the lipid metabolism of Tsaiya ducks to a lesser extent than adding choline.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.69-76
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• 1996

This study examined the distinctive character and level of preference of SsookGae-Dduck which was produced with making 2, 3, 4, 5% of difference, adding 30% mugwort. In the sensory evaluation for SsookGae-Dduck, the bitterness, hardness and flavor were highly evaluated as the amount of mugwort powder was increasing. The sweetness and color showed the highest number in the adding group of 2% mugwort powder. In the being moistness degree, the 30% adding group of mugwort was the highest one, and 3% adding group in the mugwort powder. And the chewiness was highly marked in the adding group of 30% mugwort, and 5% adding group was highly marked in the mugwort powder. In the mechanical evaluation of SsookGae-Dduck, the hardness and adhesiveness were highly marked in the adding group of 5% mugwort powder, the adding group of 4% showed the highest number in the springiness, cohesiveness, gumminess and chewiness. Through these all studies, the mugwort powder should be used in the multi way of our food life and it was really necessary to be studies and to be taken interest in this area constantly.

• Journal of the korean academy of Pediatric Dentistry
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• v.23 no.2
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• pp.477-488
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• 1996

The purposes of this study were to measure the solubility of the stannous fluoride experimentally, to find a method for improving the solubility of the stannous fluoride, and to observe the effect of longterm storage on the variation of the concentration of fluoride in the stannous fluoride solutions. By adding such materials as antiseptics, dye, flavor, and tastes to solution, the variation of the fluoride concentration was also observed. Ten groups of 0.4% stannous fluoride solutions to which glycerine, sodium chloride, chlorhexidine, dye, flavor, xylitol, and sorbitol were added were prepared. The measurements were carried out by direct calibration. The obtained results were as follows. 1. Effect of adding glycerine as solvent. : The solubility of stannous fluoride increased in the case of adding glycerine. By increasing the glycerine concentration, the fluoride level in stannous fluoride solution also increased. 2. Effect of adding sodium chloride and chlorhexidine. : Comparing to the case of pure water, low fluoride level was measured in case of adding sodium chloride and high fluoride level was measured in case of adding chlorhexidine. 3. Effect of adding erythrosin as dye and banna essence as flavor. : Adding erythrosin and banna essence didn't affect fluoride level. 4. Effect of adding xylitol and sorbitol. : The effects of xylitol and sorbitol were nearly the same as the effect of adding erythrosin and banna essence.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.765-768
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• 2006

This paper investigates the properties of light weight foamed concrete with variances in adding ratio of stability agent(PS). Test showed that an increase of PS adding ratio decreased fluidity due to higher viscosity and increased unit weight of specimens. A sinking depth declined as the adding ratio of PS inclines, but all specimens including control concrete was ranging in KS; 0.5 to 10mm. Compressive strength value of specimens increased as PS adding ratio inclines. As for the tensile strength, any significant feature was not observed, compared with control concrete, but the ratios of camp. to tens. increased. Appearance density of concrete increased, and thermal conductivity was satisfied in KS, except for a specimen adding 0.07 percent of PS.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Journal of the Korean Institute of Educational Facilities
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• v.20 no.1
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• pp.37-44
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• 2013

The present study examines the effects of periodic type diffusers for producing the preferred acoustics for speech and determines the more successful configurations of sound-absorbing and diffusing treatments for achieving good acoustics in classrooms. The measurements were carried out in a 1/10 scale model classroom systematically adding diffusers to one or more of four surfaces of the room. A total of 13 combination of diffusers with absorptive treatments were investigated. Adding diffusers on the ceiling were more effective to increasing the early-arriving reflection energy($G_{50}$) than adding absorptive materials on the entire ceiling. The late arriving reflection energy($G_{late}$) was decreased with increasing amounts of diffusing treatments of upper front or rear wall and this resulted in achieving higher early-to-late ratios($G_{50}$). Adding diffusers on the upper front wall($AC_{100}DUFW_{26}$) achieved more uniform acoustical conditions over the receiver positions than adding diffusers on the upper rear wall($AC_{100}DUFW_{26}$). Adding diffusers on the ceiling and absorptive materials on the lower front wall($AC_{75}DC_{25}ALFW_{26}$) achieved better acoustical conditions than adding the absorptive materials on the entire ceiling and lower front wall($AC_{100}ALFW_{26}$).

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.329-339
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• 1996

The purpose of this study was to investigate effect of the amounts of unpolished glutinous rice flour with green tea powder difference of adding amount on the sensory and objective characteristics of Heunmi-nokcha-injulmi which is KOREAN TRADITIONAL RICE CAKE supplemented with green tea. The results were as follow : According to sensory evaluation of Heunmi-injulmi, the score of the color, flavor, chewiness, and overall of adding green tea were higher than those of no-adding green tea, especially the best acceptance was shown in adding 2% green tea. The more the amount of green tea powder was increased, the more the hardness and gumminess of Heumni-injulme was increased in the textural profiles, whereas the cohesiveness and elasicity of those was decreased. The moisture content of Heunmi-injulme adding green tea powder was ranged to 42-45%, and it was increased as the amount of green tea powder be increased. The more the amount of adding green tea powder was increased, the more yellow and green color was changed darker and stronger. Refer to this study with the advisable recipe for as follow : Heunmi-nokcha-injulmi adding 294g(98%) unpolished glutinous rice flour and 6g(2%) green tea powder.

• Journal of the Korean Home Economics Association
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• v.34 no.3
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• pp.233-243
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• 1996

The purpose of this study was to investigate effect of the amounts of unpolished glutinous rice flour with green tea powder difference of adding method on the sensorty and objective characteristics of Heunmi-nokcha-injulmi which is KOREAN TRADITIONAL CAKE supplemented with green tea. The results were as follow: According to sensory evaluation of Heunmi-injulmi adding twice infused green tea powder, the acceptance was the bast in the hardness, moistness, chewiness, and overall quality when adding 6% green tea. The more the amount of two infused green tea power was increased, the more the hardness of Heunmi-injulmi was increased in the gextural profiles, whereas the cohesiveness, elasticity, and chewiness of those was decreased. The moisture content of Heunmi-injulmi adding infused green tea powder was ranged to 41-44%, and it was decreased as the amount of two infusedgreen tea powder be increased. The more the amount of adding green tea powder was increased, the more yellow and green color was changed darker and stronger. The Overall quality in the sensory measurement of Heunmi-injulmi adding two infused green tea powder had positive correlation with Adhesiveness in the measurement of food testing machine. Refer to this study with the advisable recipe for Heunmi-nokcha-injulmi as follow : Heunmi-nokcha-injulmi adding 282g(94%) unpolished glutinous rice flour and 18g (6%) two infused green tea powder.