• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.7
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• pp.1119-1127
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• 2007

Nonwovens have been widely used in various regions from the households to the industrial, agricultural and medical goods. Synthetic fibers have been used for source of nonwovens commonly because of their useful and economic properties. They are not only main factor causing environmental problems but also spend huge cost to renew the environmental disruption by them. Nonwovens must have both cost-competitiveness and environment-friendly property to be the desirable sources in 21th centuries. For meet these needs, it is suitable for the times that economical and environmentally-safe kenaf fibers would be used as raw materials of nonwovens. Kenaf and polyester fibers were blended in 4 types of ratio : 0/100, 20/80, 40/60, 60/40 were needle-punched. The nonwovens properties such as color values, surface appearance, strength, elongations, stiffness, moisture regain, water and oil absorbency, and electrification were tested. As the results, tensile and tear strengths, water and oil absorbency were maximum at 20/80 kenaf/polyester blend nonwoven, because of effecting by nonwoven structure and fiber properties. The moisture regain were increased according to kenaf were blended and the eletrification reduced in proportion to the kenaf fibers by chemical property of fiber composed nonwovens.

• Nuclear Engineering and Technology
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• v.49 no.3
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• pp.541-548
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• 2017

Uranium metal used for fabrication of fuel for research reactors in India is generally produced by magnesio-thermic reduction of $UF_4$. Performance of magnesio-thermic reaction and recovery and quality of uranium largely depends on properties of $UF_4$. As ammonium diuranate (ADU) is first product in powder form in the process flow-sheet, properties of $UF_4$ depend on properties of ADU. ADU is generally produced from uranyl nitrate solution (UNS) for natural uranium metal production and from uranyl fluoride solution (UFS) for low enriched uranium metal production. In present paper, ADU has been produced via both the routes. Variation of uranium recovery and crystal structure and composition of ADU with progress in precipitation reaction has been studied with special attention on first appearance of the precipitate Further, ADU produced by two routes have been calcined to $UO_3$, then reduced to $UO_2$ and hydroflorinated to $UF_4$. Effect of two different process routes of ADU precipitation on the characteristics of ADU, $UO_3$, $UO_2$ and $UF_4$ were studied here.

• The Korea Journal of Herbology
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• v.29 no.3
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• pp.43-50
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• 2014

Objectives : To investigate terminology of Herbal drug discrimination commonly used in China, and it was translated into Korean. It also has been modified to fit the circumstances of the Korean for easier understand for Korean student. Methods : First,Terminology for Identification of the Chinese Herbal Materia Medica (TICHMM) was classified by the appearance, cut surface, material, processing and storage of Herb. Chinese commentary of TICHMM was translated into Korean. Comparative Study was performed based on the Pharmacopoeia of Korea and China. Depending on the meaning of the word, TICHMM was modified to revised Korean expression or remain chinese expression or suggest new Korean expression Result : In the 28 TICHMM terms that describes the shape properties of herbal medicine, 5 was remained in Chinese expression, 22 was modified to revised Korean expression and 1 was suggested in new Korean expression. 8 terms that describes the Section properties of herbal medicine, 6 was modified to revised Korean expression and 2 was suggested in new Korean expression. 3 terms that describes the Material properties of herbal medicine, 1 was remained in Chinese expression, 2 was modified to revised Korean expression. 3 terms that describes the processing and storage properties of herbal medicine, 2 was modified to revised Korean expression and 1 was suggested in new Korean expression. Conclusion : By comparative Study of TICHMM, commonly used in China, it will contribute new guideline on the Visual Examination of Herbal Medicine for Korean student.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Korean Journal of Environment and Ecology
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• v.21 no.6
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• pp.494-505
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• 2007

This study was carried out targeting the intertidal zone and estuary area of Anseo port in Saemangeum reclamation zone from 2003 to 2004, to analyze how reclamation affects the distribution of vegetation and soil properties. The plant growing in these survey areas was all halophytes: the vegetation on the intertidal zone consisted of simply 3 species of halophyte, and vegetation on the high tide zone and estuary area consisted of 9 and 8 species respectively, showing a more varied aspect than the intertidal zone. As for the plant species distribution, the predominant species for the intertidal zone were Suaeda maritima, Limonium tetragonum and Suaeda japonica; the predominant species for the slope zone of estuary were Suaeda maritima, Limonium tetragonum and Aster tripolium, and the predominant species for the inundation zone of estuary were Kochia scoparia var. littorea. At the analysis result of soil chemical properties, it was discovered that the appearance of the plant species was made at some spots on the intertidal zone whose electrical conductivity(EC), $Na^+,\;and\;Cl^-$ were relatively lower. EC of between the plant species was similar in the same zone, however EC was distinctively different between the same species in the different zone. Our study found out that whether the occurrence of the plant species is possible or not was decided by the difference in soil properties. This study results suggest that the distribution of vegetation is influenced by soil environment in that the appearance of the plant species on the intertidal zone and estuary area is differentiated by soil texture and soil chemical properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.436-440
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• 2012

This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.5
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• pp.373-380
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• 2000

It is useful to use NDE methods to assess the mechanical properties of materials since destructive methods are time-consuming and usually require cutting of sample from the material/component. In the present research, ultrasonic characteristics have been utilized to evaluate changes of mechanical properties due to heat treatment temperature and condition. The attenuation coefficient of ultrasonic wave increased as the heat treatment temperature because the grain size increased in size as the temperature. The attenuation coefficient decreased as the heat treatment has been progressed (quenched, tempered, PWHT). In the case of ultrasonic velocity measurement, velocity difference between quenched and tempered/PWHT was 40 m/s. There was a good relationship between the attenuation coefficient and the toughness. The relationship can be used for the nondestructive evaluation of the forged reactor vessels. Moreover, the method may be effectively used in the field application.

• Journal of Fashion Business
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• v.16 no.2
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• pp.151-162
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• 2012

The industry-wide development of digital technologies has also affected the textile and fashion industries immensely. The applications of 3D technology, virtual reality, and/or augmented reality systems have helped to create novel fashion brands based on the marriage of IT and textile/fashion industries. 3D digital virtual clothing systems have been developed to help the textile and fashion industries in terms of the planning, manufacturing, marketing and sales sectors. So far, most of the development effort for the 3d virtual clothing systems has been focused on the woven fabrics. The characteristics of woven fabrics differ from those of knitted fabric. Since the physical structures and mechanical properties of the knitted fabrics are definitely different from those of woven fabrics, the simulation process for the knitted fabrics should follow different approaches. The loops in a knitted fabric deform easily. The deformation results in a readily stretchable fabric appearance. Cloth simulation mostly employs models that approximate the mechanical properties of linear elastic planes. This simulation scheme does not, however, describe well enough the behavior of knitted fabrics, which deviate largely from the linear isotropic material characteristics. This study aims at characterizing the tensile deformation and surface textures of a knitted fabric product. Tensile deformation curves for the wale, course, and bias direction are analyzed. The surface texture of the knitted fabric is analyzed by using a 3-dimensional scanning device.

• Food Engineering Progress
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• v.23 no.3
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• pp.186-192
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• 2019

This study was conducted to improve functionality and nutrition for the utilization of ginseng. Ginseng powder pellets containing various moisture contents (1%, 4%, 7% or 10%) were prepared and mixed with rice as 1:1 (w/w). Then, samples were puffed at 180, 190, 200, 210 or 220℃. The puffed ginseng snacks were analyzed for appearance, color, hardness, specific volume and principal component analysis. For appearance analysis, when snack samples containing ginseng pellets with moisture content of 7% or higher were puffed at 200℃, they showed unbroken round shape. For color analysis, the values of L* and a* tended to increase as the moisture content of pellet and puffing temperature increased. As the water content of pellet and the pumping temperature increased, the specific volume of the puffed ginseng snack increased, while the hardness of the sample decreased. In conclusion, all results supposed that the processing conditions including moisture of pellet and puffing temperature had influenced on the physicochemical properties of puffed ginseng snack.