• Agricultural and Biosystems Engineering
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• v.5 no.2
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• pp.60-63
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• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.

• Journal of the Korean Ceramic Society
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• v.51 no.4
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• pp.332-336
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• 2014

A non-electric water purification system using the Korean traditional ceramic ware Onggi, was demonstrated as an appropriate technology to solve water shortages in under developed regions. Generally, Onggi is produced using large size raw materials that are sintered at low temperature, resulting in a porous body that shows air and water permeability. An Onggi filter was prepared using a spinning wheel with the addition of rice bran to the body to increase porosity. The porosity of the obtained Onggi filter was 25.1%; the water permeability was 85.1 $L/m^2h$. Turbidity and TDS of the purified water using Onggi filter were decreased by 97.7% and 29.1%, respectively.

• Journal of Sasang Constitutional Medicine
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• v.32 no.2
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• pp.1-9
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• 2020

Objectives The purpose of this study is to examine the meaning of the Soeumin's Watery diarrhea with little residue(下利淸水). Methods We examined the Watery diarrhea with little residue and Daeseunggi-tang(大承氣湯) in 『Sanghanlun(傷寒論)』, and considered the quotation and the treatment of the Watery diarrhea with little residue in 『Donguisusebowon(東醫壽世保元)』. Afterward, we considered the meaning of the Soeumin's Watery diarrhea with little residue by comparing the view of Junggyeong Jang and Jema Lee. Results and Conclusion 1. Jaricheongsu Saeksuncheong(自利淸水 色純靑) is an expression about the aspect of the Watery diarrhea in 『Sanghanlun』. Especially, Saeksuncheong(色純靑) means there is no residue in Watery diarrhea, and is an expression to distinguish from Haricheonggok(下利淸穀). 2. Haricheongsu(下利淸水) is the Watery diarrhea with little residue in 『Donguisusebowon』. It is caused by the coldness of the Soeumin and should be understood separately from Harihwangsu(下利黃水). 3. Considering the characteristics of the Soeumin, Jema Lee divided the aspects of the Watery diarrhea according to turbidity. Then, he suggested Gwangyebujaijung-tang(官桂附子理中湯) in the warm method(溫法), Seed of Crotonis Fructus(巴豆) in the diarrhea method(下法), and Gangchulgwanjung-tang(薑朮寬中湯) in the warm method after using the diarrhea method as the treatment of the Watery diarrhea with little residue, and aimed to treat the coldness of the Soeumin.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.491-491
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• 2013

A novel plasma system has been developed for 3-dimensional modification of the carbon nano-powders. Improvement of dispersion of these nano materials are studied by plasma discharge, not using chemical modification. The plasma process is considered to great advantages over wet chemical process due to environmental, economic viewpoint, and uniformity over the treated volume. The uniform dispersion is a critical factor for these material's nano composite applications. Using this plasma system, graphene, carbon black, and CNT was treated and functionalized. Several key discharge conditions such as Ar/H2/O2 or Ar/H2/NH3 gas ratio, treatment time, power, feeder's vibration frequency are investigated. Hydrophobic of graphene has turned some more into hydrophilic by reaction test with water, electrophoresis, surface contact angle test, and turbidity analysis. The oxygen content ratio in the plasma treated CNT has increased about 3.7 times than the untreatedone. In the case of graphene and carbon black, the oxygen- and nitrogen- content has been enhanced average 10%. O-H (N-H) peak, C-O (C-N) peak, and C=O (C=N) peak data have been detected by FTIR measurement and intensified compared to before-plasma treatment due to O2 or NH3 content.

• The Korean Journal of Ecology
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• v.19 no.3
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• pp.209-216
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• 1996

In order to identify the habitat characteristics of water shield (Brasenia schreberi), water quality and sediment characters were investigated. Water shield had peculial habitats such as old reservoir, developed basin-like reservior, a water depth within 1.5 m, constant water level, and thick sediment layer at the bottom. The species had very dense populations under the favorable growing conditions and occasionally grew together with Utricularia japonica. When water shield decreased, Nelumbo nucifera, Nuphar japonicum and Zizania latifolia increased. Natural populations of water shield need protection because it is endangered by the human activities and their harvest. The optimal conditions for the growth of water shield was near neutral pH. low conductivity and low turbidity. Therefore the input of pollutants should be controlled for its growth. The inorganic ion contents such as K, Mg, and Na were higher in the water shield growing area. Especially iron content of the sediments in the reservoirs with water shield was nearly five times as high as that in the reservoirs without water shield. thus iron might be one of the major limiting factors for the growth. It was considered that molybdenum can be another major factor because water shield is a nitrogen fixing plant.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.205-211
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• 2014

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

• Journal of Environmental Health Sciences
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• v.27 no.2
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• pp.60-66
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• 2001

Natural organic matters(NOMs) are found everywhere such as soil, surface and ground waters and consist of both humic and nonhumic components, and their heterogeneith makes each source unique. This study was carried to evaluate the removal characteristics of NOMs by mixing coagulants and the variation of apparent molecular weight distribution(AMWD) in coagulation process. Ratio of optimum coagulants dosage for removal of DOC and turbidity by mixing coagulants was 1.83 mM F $e^{3+}$/mM $Al^{3+}$. DOC removal increased at lower pH. The pH6 control focused on the removal of organic matters could reduce the amount of coagulant consumption by 2 to 3 times based on the pH8.5 of natural water. The dissolved organic matters in the natural water from the mid-stream of Han River were composed of the low molecular weight(LMW,<1 K) of 59.7%, and the medium and high molecular weight(M.HMW, 1~30 K) of 40.3%, respectively. At pH6, the DOC removal efficiencies of LMW(<1 K) and M.HMW(1~30 K) in coagulation process were 27~35%, 62~72%, respectively. The fraction smaller than 1 K was not eliminated to a noticeable degree, while the fraction of 1~30 K was relatively well removed. In conclustion, mixing coagulants were fairly effective in the removal of natural organic matter.r.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.