• Geomechanics and Engineering
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• v.37 no.5
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• pp.499-510
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• 2024

In northern China, abundant summer rainfall and a higher water table can weaken the soil due to salt heave, collapsibility, and increased moisture absorption, thus the chlorine saline soil (silty clay) needs to be stabilized prior to use in road embankments. To optimize chlorine saline soil stabilizing programs, unconfined compressive strength tests were conducted on soil treated with five different stabilizers before and after soaking, followed by field compaction test and unconfined compressive strength test on a trial road embankment. In situ testing were performed with the stabilized soils in an expressway embankment, and the results demonstrated that the stabilized soil with lime and SH agent (an organic stabilizer composed of modified polyvinyl alcohol and water) is suitable for road embankments. The appropriate addition ratio of stabilized soil is 10% lime and 0.9% SH agent. SH agent wrapped soil particles, filled soil pores, and generated a silk-like web to improve the moisture stability, strength, and stress-strain performance of stabilized soil.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.327-333
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• 2018

Background: Bioactive compounds in plant extracts are able to reduce metal ions to nanoparticles through the process of green synthesis. Panax ginseng is an oriental medicinal herb and an adaptogen which has been historically used to cure various diseases. In addition, the P. ginseng leaves-mediated gold nanoparticles are the value-added novel materials. Its potential as a cosmetic ingredient is still unexplored. The aim of this study was to evaluate the antioxidant, moisture retention and whitening properties of gold nanoparticles (PgAuNPs) in cosmetic applications. Methods: Cell-free experiments were performed to evaluate PgAuNP's antioxidant and moisture retention properties and inhibition activity on mushroom tyrosinase. Furthermore, in vitro cell cytotoxicity was evaluated using normal human dermal fibroblast and murine B16BL6 melanoma cells (B16) after treatment with increasing concentrations of PgAuNPs for 24 h, 48 h, and 72 h. Finally, in vitro cell assays on B16 cells were performed to evaluate the whitening effect of PgAuNPs through reduction of cellular melanin content and tyrosinase activity. Results: In vitro DPPH radical scavenging assay results revealed that PgAuNPs exhibited antioxidant activity in a dose-dependent manner. PgAuNPs exhibited moisture retention capacity and effectively inhibited mushroom tyrosinase. In addition, 3-(4,5-dimethyl-thiazol-2yl)-2,5-diphenyl tetrazolium bromide results revealed that PgAuNPs were not toxic to human dermal fibroblast and B16 cells; in addition, they significantly reduced melanin content, tyrosinase activity, and mRNA expression of melanogenesis-associated transcription factor and tyrosinase in B16 cells. Conclusion: Our study is the first report to provide evidence supporting that P. ginseng leaves-capped gold nanoparticles could be used as multifunctional ingredients in cosmetics.

• Korean Journal of Environmental Agriculture
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• v.11 no.3
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• pp.225-234
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• 1992

Thermal decomposition was conducted to investigate the influence of the various factors on stability of a new insecticide, [O, O-Diethyl O-(1-phenyl-3-trifluoromethyl-5-pyrazoyl) thiophosphoric acid ester : KH-502], in view of those informations applicable for industrial exploitation. In the thermal decomposition experiment, KH-502 was, after mixing with Fe, Cu and adjustment of moisture and pH conditions, subjected to three temperatures, 25, 50, and $100^{\circ}C$. Results for stability, and degradation pattern of KH-502 from the above experiment can be summarized as follows: 1. Main products of the thermal decomposition when this was conducted in the closed system were identified as following five compounds:O, O, O-Triethylthiophosphoric acid(TEPA), 1-Phenyl-3-trifluoromethyl-5-ethoxypyrazole(PTMEP), 1-Phenyl-2-ethyl-3-trifluoromethyl-5-hydroxypyrazole(PETMHP), O, O-Diethyl O-(1-phenyl-3-trifluoromethyl-5-pyrazoyl)phosphoric acid ester(KH-502 oxo form), O, S-Diethyl O-(1-phenyl-3-trifluoromethyl-5-pyrazoyl)phospho rothiolate(S-ethyl KH-502). However, compounds such as oxo form and S-ethyl KH-502 were not identified when the thermal decomposition was proceeded in the open system. 2. KH-502 was stable at 25 and 50$^{\circ}C$, but it was decomposed at 100$^{\circ}C$ following the first-order kinetics at the early stages of decomposition. 3. Rate constants for the thermal decomposition of KH-502 at 100$^{\circ}C$ were in the orders of Cu powder addition 0.344>Cu plate addition 0.21>moisture addition 0.05>closed system=open system=iron addition=pH 5.5 adjustment 0.04>pH 8.5 adjustment 0.027 day$^{-1}$, representing KH-502 was decomposed fast at Cu powder treatment and slow at pH 8.5 adjustment. 4. Half-life for the thermal decomposition of KH-502 at 100$^{\circ}C$ was in the orders of Cu powder addition 2.02

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.89-95
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• 2009

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

• Magazine of the Korean Society of Agricultural Engineers
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• v.37 no.5
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• pp.81-89
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• 1995

One of the most difficult problem to estimate the flood inflow is how to understand the effective rainfall. The effective rainfall is absolutely influenced by the condition of soil moisture in the watershed just before the storm event. DAWAST model developed to simulate the daily streamflow considering the meteologic and geographic characteristics in the Korean watersheds was applied to understand the soil moisture and estimate the effective rainfall rather accurately through the daily water balance in the watershed. From this soil moisture and effective rainfall, concentration time, dimensionless hydrograph, and addition of baseflow, the rainfall-runoff model for flood flow was developed by converting the concept of long-term runoff into short-term runoff. And, real-time flood forecasting model was also developed to forecast the flood-inflow hydrograph to the river and reservoir, and called RETFLO model. According to the model verification, RETFLO model can be practically applied to the medium and small river and reservoir to forecast the flood hydrograph with peak discharge, peak time, and volume. Consequently, flood forecasting and warning system in the river and the reservoir can be greatly improved by using personal computer.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.1
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• pp.54-61
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• 2016

Washing machine manufacturers typically advise consumers to maintain the relative humidity in the drum less than 80% for three days after the termination of a washing cycle in order to prevent bacteria proliferation. A vent installed in the back of a washing machine is used to release moisture to satisfy this condition. Up to now, the design and installation of the vent have been based on experiments without understanding its roles and physical phenomena. In this study, various CFD results are presented in order to explain the physical mechanism of moisture release in a washing machine. Two methods of moisture release (diffusion and convection) were studied; diffusion was found to be the dominant process in removing moisture. Experiments were also performed to validate this behavior. In addition, this study will aid in the efficient design of vents to keep the relative humidity low inside the drum.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.