• International Journal of Fuzzy Logic and Intelligent Systems
• /
• v.5 no.2
• /
• pp.114-118
• /
• 2005

Recently, in order to guarantee the quality of the final product from the production line, several equipments able to examine the polymer ingredients' quality are being used. Rheotruder is one of the equipments manufactured to measure the viscosity of the ingredient that is an important factor for the quality of final product. However, Rheotruder has nonlinear characteristics such as time delay which make systematic analysis difficult. In this paper, in order to enhance the performance of Rheotruder, a new scheme is introduced. It incorporates TDNN (Time Delay Neural Network) bank and Elman network to get a right decision on whether the tested ingredient is good or not. Furthermore, the proposed scheme is verified through real test execution.

• Journal of Microbiology and Biotechnology
• /
• v.19 no.1
• /
• pp.78-82
• /
• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• Journal of Fashion Business
• /
• v.22 no.3
• /
• pp.30-38
• /
• 2018

Glycolic acid(GA) is well known the most effective cosmetic ingredient on the epidermal remodeling, accelerated desquamation and inhibitory effect on melanin synthesis. The various cosmetic formulations containing GA have not been reported in terms of stability. This study was to investigate the stability of three formulations(gel, cream, and ointment). The stability of obtained formulations was tested chemical and physical characteristics including the composition stability, hot-cool cycling, the variation of pH and viscosity, and the observation of color and odor. The experimental results showed that the gel and cream containing 5% GA, both formulations have proper stability in the centrifugal test, hot-cool cycling test, viscosity, pH stability and the observation of color and odor. On the other hand, the 5% GA ointment did not have stability. We concluded that the formulations of gel and cream are more suitable than ointment to use GA ingredient for developing cosmetic in terms of stability.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2006.05a
• /
• pp.177-180
• /
• 2006

The accidents of oil leakage is increasing in the Underground Concrete structures for Oil Storege. In the result, the waterproofing in the underground structures is melt down and cannot fulfil its Performance. This study shows an experimental study in the effects of the oil leakage to on the performance of Waterproofing Materials. In order to investigate the actual condition and the problems, a comparative analyses were conducted considering the various types of leakage. Utilizing the obtained results at the basic data for test methods and the standard of quality, we intended to propose a strategy to develop an innovated waterproofing Materials and improve the clean environment of underground structures.

• Bulletin of the Korean Space Science Society
• /
• 2004.10b
• /
• pp.262-265
• /
• 2004

As a cryogen, LOx is a light blue, odorless, transparent liquid. Also it is not shock sensitive and does not decompose. However, it is a strong oxidizer and will vigorously support combustion. Therefore all harmful contaminants (such as grease, oil, fingerprint and organic materials) that could cause malfunctions, fires, or explosions in a oxygen environments must be completely removed prior to the introduction of oxygen. Especially, grease ingredient located inside of the LOx supply line, pipe and PHS (Pneumo-Hydraulic System) part can make drastic chemical reaction with oxygen. Therefore, to protect rapid reaction such as explosion, grease ingredient must be surely eliminated by a regular and irregular degreasing. Study on the availability, effectiveness and selection of degreasing detergents and method is described in this paper, and it will be useful for the construction and management of IPP test facility.

• Proceedings of the KSR Conference
• /
• 2001.05a
• /
• pp.408-415
• /
• 2001

Hardening agent has been the traditional material for surface soil stabilization of soft ground. The aim of this study if to determine optimal mixture ratio of hardening agent in accordance with the required design specifications. Hardening agent consists of fly ash, gypsum, slag and cement for the ettringite hydrates and if effective for early stabilization of unconsolidated soil. The raw ground material is the clay that is widely found here and there in Korea. In this study, preliminary tests were performed to get optimal mixture ratio of stabilizer ingredient and marine clay in Jinhae was used to get physical and chemical properties. Laboratory tests of 50 stabilized soils were performed to get optimal mixture ratio for 16-stabilizer materials of 6 types, and mixture ratio of stabilizer ingredient and marine clay was determined.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.443-448
• /
• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.3
• /
• pp.559-565
• /
• 1999

This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

• Journal of Ocean Engineering and Technology
• /
• v.15 no.1
• /
• pp.92-97
• /
• 2001

Hardening agents have been the traditional material for surface soil stabilization of soft ground. This study aims at determining the optimal mixture ratio of the hardening agent in accordance with the required design specifications. Hardening agents which consists of fly ash, gypsum, slag and cement for the ettringite hydrates is effective for early stabilization of unconsolidated soil. The raw ground material is the clay that is widely found in Korea. In this study, preliminary tests were performed to get an optimal mixture ratio of the stabilizer ingredient and marine clay from Jinhae was used to get physical and chemical properties. Laboratory tests of 50 stabilized soils were performed to get an optimal mixture ratio for 16-stabilizer materials of 6 types, and a mixture ratio of the stabilizer ingredient and marine clay was determined.

• Toxicological Research
• /
• v.27 no.4
• /
• pp.205-209
• /
• 2011

The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB showed the higher effect than SB in the antioxidative activities. Also FSB showed the better effect than SB in whitening activity. These results demonstrated that the fermentation played a more excellent role than the non-fermentation in antioxidation and whitening. Therefore, this study suggested that FSB could be a useful cosmetic ingredient for antioxidation and skin whitening.