• Journal of environmental and Sanitary engineering
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• v.13 no.2
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• pp.95-105
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• 1998

This research was investigated which denitrification of wastewater containing nitrate, using upflow anaerobic sludge blanket process. The upflow anaerobic sludge blanket process is also used for both artifical and industrial wastewater. Main ingredients investigated in the artifical and industrial wastewater experiment were the determination of optimum organism/nitrate ratios, nitrate removal efficiency by various hydrogen donor addition and characteristics of granular sludge and gas production in case of various hydrogen donor addition. From the experimental results the following conclusions were made: In case of adding methanol, ethanol and sodium acetate as hydrogen donor granular sludge was formed 50 days after seeding. Average diameter of granular sludge was 4.0 mm and settling velocity was 37 cm/min. Production rate of gas 3.3 L/d in case of adding methanol as hydrogen donor in wastewater containing 150mg/L nitrate. However adding ethanol and sodium acetate as hydrogen donor, gas production rate were 2.2-2.7L/d respectively. In case of adding methanol as hydrogen donor treatability of artifical wastewater contained 150mg/L as nitrate was about 93%. But in addition of sodium acetate in wastewater contained 40mg.L as nitrate, nitrate removal efficiency was 80%.

• Journal of the Korean Ceramic Society
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• v.44 no.1 s.296
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• pp.23-31
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• 2007

To examine the effects of chemical admixture on the fluidity and strength development of high chloride cement, experiments were conducted in which lignosulfonate (LS), naphthalenesulfonate (NS), and polycorboxylate (PC) were each added in standard and excessive amounts, and the results were as follows. 1. Because adding KCl to NS causes a decrease in flow, adding PC is better in maintaining high cement fluidity. 2. When cement contained much chloride comes in contact with water, hydration begins 4 h after contact and securing workability becomes difficult, but by adding PC, workability can be secured to 10 h. 3. The bound water ratio and compressive strength in aging 3 days occupy $70\sim80%$ of those in aging 28 days, and the early compressive strength increases not only by adding KCl, but also by chemical admixture. 4. Although compressive strength development is excellent in NS, PC, if NS is added excessively, hydration becomes slow and while the pore structures become slightly minute, the strength development decreases due to severe setting retardation.

• Journal of the Korean Ceramic Society
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• v.32 no.6
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• pp.719-725
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• 1995

ZST powders were synthesized by coprecipitation of (Zr4+, Ti4+)-hydroxide in the presence of SnO2 particles. Zn(NO3)2 was used as a sintering additive, and according to the adding sequence, sintering and dielectric properties were investigated. Sintered densities of ZST prepared by adding Zn(NO3)2 before calcination were a little higher than those added after calcination, and dielectric properties of the specimen added by Zn(NO3)2 after calcination were better (sintered at 125$0^{\circ}C$/2 h ; Q$\times$f(GHz)=49, 000, $\varepsilon$r=41) than before calcination (Q$\times$f(GHz)=42, 000, $\varepsilon$r=39.5). Through the observation of TEM, it was identified that the cause was due to the difference of the degree of Zn2+ diffusion into grains. With increasing sintering time from 2 to 8 hrs, grain size was doubled and dielectric properties were somewhat deteriorated.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.3
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• pp.373-378
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• 2008

The pH & alkalinity adjustment method by lime and carbon dioxide($CO_2$) for corrosion control in water distribution system was investigated to determine the optimum operational condition in lime adding process in water treatment plant(WTP). The mixing time at dissolution tank and sedimentation time at saturator for maintaining optimal turbidity condition of lime supernatant were 60~75 minutes and 75~95 minutes, respectively. There was no difference according to $CO_2$ adding methods such as $CO_2$ saturated water or $CO_2$ gas. But, $CO_2$ saturated water could be convenience at WTP in terms of pH control and quantitative dosing. To minimize generation of calcium carbonate products, the short time interval between adding of lime and $CO_2$ is most important. The lime should be added below 32 mg/l for preventing pH rising and generation of calcium carbonate products at the heating condition.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.11a
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• pp.202-203
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• 2005

To recognize whether admixture affects some $(Ba_{0.6}Sr_{0.4})TiO_3$, powder in this research $Li_2CO_3$, MgO, $MnO_2$ adding each 3 wt % by Tape casting method thick film make. Sitering temperature lowered 1300$^{\circ}C$ adding $Li_2CO_3$, and density is 5.942g/$cm^3$, and specific inductive capacity increases about decuple and displayed 4000. Climbed sitering temperature 1400$^{\circ}C$ adding MgO, specific inductive capacity reduced 1/2 times. Lowered sintering temperature 1325$^{\circ}C$ low adding $MnO_2$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.113-120
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• 2002

This study was conducted to determine the smoke component changes by adding oriental, reconstituted, and expanded tobacco leaves. 7 different cigarette brands which were mixed with flue-cured, burley, oriental, reconstituted and expanded tobacco leaves were used for this study. 64 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 15 of phenolic components were analyzed. All smoke components of mainstream smoke were changed by the different branding. As Tar, nicotine, ammonia, pH, all of acid compounds(except lacatic and glycolic acid) were decreased; HCN, levoglucosame, 4-vinyl phenol, 4-vinyl catechol, quinic acid-r-lactone, acetaldehyde, 2,3-butadiene, stylene were increased by adding oriental tobacco leaves. When the reconstituted tobaccos were added to 20%, the concentration of nicotine, all of acid compounds(except lactic. glycolic, palmitic acid) and all of phenol compounds were reduced; the concentration of ammonia, HNC, CO, aeconitrile, benzene, 2-butanone, moth-acrolene, butyronitrile, stylene, o-xylene were increased. As decreasing ammonia, pH, nicotine, all of acid compounds, all of phenol compounds, Isoprene, acetonitrile, 2-methyl-2-butene, 1,3-pentadiene, 2-nlethyl furane, ethylene cyclopentanone, ethyl bezene; increasing CO concentration were followed by adding expanded tobacco leaves.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• KSBB Journal
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• v.18 no.1
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• pp.19-24
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• 2003

A purified substance was separated from marine alga, Chlorella capsulate. Immuno-stimulatory activity was measured by observing the growth of human immune T and B cells. The growth of human T and B cells was enhanced by up to about 1.4 times by adding the fraction from C. capsulata, compared with commercially available CGF extracts from the fresh water alga, C. vulgaris. The secretion of TNF-a and IL-6 was also enhanced up to about 1.5 times by adding the separated fraction. Adding 0.4 g/L of the extract increased the production of nitric oxide from macrophages by 1.6 fold. 50% of the AGS cell growth was inhibited by adding 0.4 g/L of the water extracted sample.