• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• Child Health Nursing Research
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• v.5 no.3
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• pp.241-249
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• 1999

Diaper dermatitis, or commonly called 'diaper rash', is among the most prevalent cutaneous disorders of infancy and early childhood and important issue in nursing. The term itself is not diagnostic since it encompasses a variety of acute inflammatory reactions which are best regarded as a family of disorders arising from a combination of factors specifically attributable to the use of diapers Intensive study of the rash Process has shown that skin wetness and fecal enzyme activity are damaging to skin and lead to the development of diaper rash. This suggests that it is important to keep urine away from babies' skin, so that the skin remains as dry as Possible and maintains its barrier function abilities. Controlling the urine will also minimize the mixing of urine and feces within the diaper. which helps prevent the increased activity of enzymes that attack the skin and cause irritation. Therefore, a diaper that keeps the skin drier and limits the mixing of urine and feces will help Prevent the conditions that lead to diaper rash. Since their introduction about 35 years ago, disposable baby diapers have undergone many design and performance changes. In Particular. the Performance of diapers was advanced by the introduction of absorbent gel materials (AGMs) to Provide advantages in skin care. dryness, and leakage Protection Especially, important was the introduction of AGM which increased the absorbent capacity of the diaper several fold and Yielded marked reductions in the degree of skin hydration occurring under the diaper Studies show not only drier skin but more stable skin pH and less dermatitis with AGM diapers than with home-laundered cloth diapers or single-use diapers without AGM Minimizing diaper area skin wetness is important for managing and Preventing diaper rash. To minimize wetness, parents should use super absorbent diapers.

• Journal of the Korea Institute of Building Construction
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• v.18 no.3
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• pp.305-312
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• 2018

This study is about the development of a non-sintered binder (NSB) which does not require a sintering process by using the industrial by-products Phosphogypsum (PG), Waste Lime (WL) and Granulated Blast Furnace Slag (GBFS). In this report, through SEM analysis of the NSB paste hardening body, micropore analysis of paste using the mercury press-in method and microstructure observation were executed to consider the influence of the formation of the pore structure and the distribution of pore volume on strength, and the following conclusions were reached. 1) Pore structure of NSB paste of early age is influenced by hydrate generation amount by GBFS and activator. 2) Through observing the internal microstructure of NSB binder paste, it was found that the strength expression at early age due to hydration reaction was achieved with a large amount of ettringite serving as the frame with C-S-H gel generated at the same time. It was confirmed that C-S-H gel wrapped around ettringite, and as time passed, the amount generated continually increased, and C-S-H gel tightly filled the pores of hardened paste, forming a dense network-type web structure. 3) For NSB-type cement, the degree of formation of gel pores below $10{\mu}m$ had a greater influence on strength improvement than simple pore reduction by charging capillary pores, and the pore size that had the greatest effect on strength was micropores with diameter below $10{\mu}m$.

• Journal of the Korea Institute of Building Construction
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• v.4 no.1
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• pp.127-132
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• 2004

CFT(Concrete Filled Steel Tube) is a structure of circular or squared of steel column filled with concrete. The steel tube holds the concrete inside and that makes this structure to perform superior features on stiffness, proof stress, transformation, fire resistance and construction itself. In this study, by over the 800kgf/$\textrm{cm}^2$ of high strength concrete for CFT column, research has been done on the basic property of matter such as fluidity, resistance on segregation, compressive strength, setting icons of the concrete filled in the steel tube under conditions of standard weather. Physical properties of concrete for CFT that Concrete with silica fume, fly ash of air entraining and high-range water reducing agent, that used to CFT column research purpose to find the most ideal composition, which is achieved by the investigation in the concrete's property of matter like ability of Slump, Slump Flow, Air content, Bleeding, and Settlement. For this study, experiments which are bused on obtained the result through physical test are practiced, with all of the experiment, specimens only for control are produced in each method of curing and analyzed to relations with core strength in mock-up test. In mock-up test, the research is studied compactability of concrete filled in tube and degree of hydration hysteresis, as a basic reference for applying to field of CFT column which is used over 800kgf/$\textrm{cm}^2$ high strength concrete.

• Textile Coloration and Finishing
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• v.7 no.4
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• pp.61-73
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• 1995

Inorganic salts have negative or positive effects on the rates of many chemical reactions and also the rates of acidic and alkaline hydrolysis of carboxylic esters. The direction of salt effects on the hydrolysis of ester depends on the charge of esters. It is expected that the rate of the alkaline hydrolysis of Poly(ethylene terephthalte)(PET), polymeric solid carboxytic polyester with carboxyl end group at the polymer end, is also influenced by inorganic salts. In the present work, to clarify the effect of divalent cations on the alkaline hydrolysis of PET, many salts with divalent cations like $MgCl_{2},CaCl_{2},SrCl_{2},BaCl_{2},$ were added to the aqueous alkaline solutions. Then PET was hydrolyzed with aqueous NaOH solution having many salts under various conditions. Some conclusions obtained from the experimental results were summarized as follows. Many salts with various divalent cations increased or decreased the reaction rate of alkaline hydrolysis of PET depending on their electrophilicity, hydration property, ability of ion pair formation, solubility, and the degree of interactions between divalent cations and anions, etc. The hydrolysis was interrupted in the order of $Ca^{+2} and was generally accelerated in the order of $Ba^{+2}. It was inferred from the increase in ΔS$^*$and the decrease in the ΔG$^*$that the divalent cations $Sr^{+2}$ and $Ba^{+2}$attracted by PET increased the collision frequency between carbonyl carbon and $OH^{-}$ion and then accelerated the reaction rate. $Mg^{+2}$and $Ca^{+2}$decreased the reaction rate because of their strong interaction with $OH^{-}$.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.4A
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• pp.343-352
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• 2010

Recently, many researchers have been carried out to estimate more controlled service life and long-term performance of carbonated concrete structures. Durability analysis and design based on probability have been induced to new concrete structures for design. This paper provides a carbonation prediction model based on the Fick's 1st law of diffusion using statistic data of carbonated concrete structures and the probabilistic analysis of the durability performance has been carried out by using a Bayes' theorem. The influence of concerned design parameters such as $CO_2$ diffusion coefficient, atmospheric $CO_2$ concentration, absorption quantity of $CO_2$ and the degree of hydration was investigated. Using a monitoring data, this model which was based on probabilistic approach was predicted a carbonation depth and a remaining service life at a variety of environmental concrete structures. Form the result, the application method using a realistic carbonation prediction model can be to estimate erosion-open-time, controlled durability and to determine a making decision for suitable repair and maintenance of carbonated concrete structures.

• Journal of the Korea Concrete Institute
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• v.26 no.1
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• pp.63-70
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• 2014

This experimental study was intended to improve the compressive strength of multi-walled CNT reinforced cementitious composites with efficiency. The variables considered are the degree of sonication, the amount of surfactant, the replacement ratio of silica fume, etc. Optical microscope informed that fiber dispersion of CNT was improved with the increase of sonication time, and the compressive strength was proved to be enhanced as the degree of sonication increased. When superplasticizer as a surfactant had SP/CNT ratio of 4~6, the best improvement in strength was obtained. Silica fume was shown to produce the highest compressive strength at 10% replacement. Microstructure of CNT composites was also analyzed; XRD and SEM results indicated that CNT addition hardly changed hydration products and microstructure, and MIP analysis found the reduction of total porosity as well as the increase of nano-pores with the size of tens of nm instead of the decrease of pore distribution in the region of around 10 ${\mu}m$ and 100 nm. The results of microstructure analysis explains that the strength improvement is closely related to physical contribution rather than chemical influence by adding CNT.

• Magazine of the Korea Concrete Institute
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• v.8 no.5
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• pp.111-122
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• 1996

The effects of external restraint on the thermal stresses i n mass concrete are investigated through a series of parametric study. Two major factors affecting the degree of external restraint such as the ratio of length to height of the placed structure (L/H) and the elastic modulus of base structure ($E_r$) are employed as the parameters in a condition which a placing height H is 1.0m. Various conditions of I,/H and E, are analysed by a FEM program and the relationship between these two parameters is examined. The shape of stress distribution due to the external restraint is shown as linearity on the height direction of the section, and is influenced by L/H, $E_r$, and strength development of placed concrete. The external restraint can be devided by two part. One is an axial restraint and the other is a flexural restraint. When the level of external restraint is low, the structure behavior is mainly governed by flexural restraint, otherwise it is dependent on axial restraint. Comparing the calculated stress by the method of the ACI 207 committee with a finite element analysis, the fbrmer overestimates the external restraint stress when the degree of external restraint is weak, and underestimates when it is strong.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.69-76
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• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

• Korean Journal of Clinical Laboratory Science
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• v.44 no.1
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• pp.24-30
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• 2012

In this study, we have examined the effects of the storage time and temperature on DNA quality and have also studied the effects of the hydration buffer in which DNA is dissolved. This study was performed using 160 human blood samples collected with informed consent from 2007 to 2008 in the hospital where this cohort study was performed. The DNA extracted was dissolved using distilled water (DW) or Tris-EDTA (TE) buffer, and stored in the deep freezer or refrigerator for up to 10 weeks at $-70^{\circ}C$, $-20^{\circ}C$, $4^{\circ}C$, and $25^{\circ}C$, respectively. DNA integrity was determined by the degree of smearing of DNA on the gel. After four weeks, all of the 20 DNA samples dissolved in DW and stored at $25^{\circ}C$ were entirely degraded. After 10 weeks, 6 of the 20 DNA samples dissolved in TE buffer and stored at $25^{\circ}C$ were fairly degraded, and 4 of the 20 DNA samples dissolved in DW and stored at $4^{\circ}C$ were fairly degraded. The 20 DNA samples dissolved in TE buffer and stored at $4^{\circ}C$ were stable for 10 weeks. DNA samples stored at $-20^{\circ}C$ and $-70^{\circ}C$ did not appear to degrade in either DW or TE buffer, even at the 10-week point. We suggest that TE buffer should use for DNA elution, in order to protect against degradation and to preserve DNA for a long period of time, and the samples should be stored at $-20^{\circ}C$ or $-70^{\circ}C$.