• Environmental Analysis Health and Toxicology
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• v.6 no.3_4
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• pp.133-141
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• 1991

Vermistabilization is the stabilization of organic wastes using earthworms. The worms maintain aerobic conditions in the waste, accelerating and enhancing the biological decomposition of the waste. This study was carried out to find out fundamental factors affecting the performance of the process such as temperature, moisture content and pH condition of nightsoil sludge, and to evaluate the worms excreta (casting) as fertilizer. The results could be summarized as follows; the optimum range of temperature was observed 10~3$0^{\circ}C$ while survival rate of eathworm decreased rapidly at 35$^{\circ}C$ within 6 days and death occurred at 5$^{\circ}C$. Those of moisture content and pH condition were 50~70% and 5~8, respectively. Earthworms were revealed to change the composition of N in nightsoil sludge consisting of$NH_3$-N (71%), $NO_2$-N (2%) and $NO_3$-N (27%) into that $NH_3$-N (24%), $NO_2$-N (1%), $NO_3$-N (75%) in earthworm excreta, respectively The concentrations of NH$_3$and H$_2$S gas in pig manure were reduced by 59.2% and 45.2% in case of mixing pig manure with casting.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Journal of the Korean Society of Safety
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• v.31 no.1
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• pp.61-65
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• 2016

In this study, we considered the ignition possibility for the shredded thermoplastic elastomer at the fire ground loaded the waste TPE. The average moisture content of the TPE sample was almost 0.33 wt.% at $110^{\circ}C$ and the range of ignition point was $461.9{\sim}491.9^{\circ}C$ approximately. In addition, we analyzed the change of weight and calorie the TPE sample according to temperature variations using the TG-DTA analyzer. As a result, the weight loss occurred twice in $250{\sim}420^{\circ}C$ and $420{\sim}473^{\circ}C$, and we found the second weight loss temperature range was the ignition point of TPE. Also, we conducted the spontaneous ignition tests of TPE for the wet and dry samples and we confirmed that the possibility of spontaneous ignition of TPE was very low. The elapsed time and humidity had little influence on the spontaneous ignition of TPE in this experimental conditions. In conclusion, the spontaneous of the shredded waste TPE in this study.

• Journal of the Korea Furniture Society
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• v.27 no.2
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• pp.122-127
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• 2016

The increasing interest in the environment and climate change around the globe, while the importance of building energy saving is increasing. The building energy simulation program is used for evaluating of energy performance of buildings. However, an input value of wood thermal conductivity in the programs is different from each other. Therefore, in this study, wood thermal conductivity was measured according to species. Through construction database by species of wood, the error of simulation program are able be decreased. In addition, if used as a structural and interior of buildings, the thermal conductivity and moisture of the wood is difficult to apply to the program because they were changed according to the occupant's lifestyle. In this paper, thermal conductivity and moisture content.of wood confirmed changes in the constant temperature and relative humidity ($25^{\circ}C$, 50% R.H.) condition.

• Journal of the Korean Society of Clothing and Textiles
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• v.14 no.1 s.33
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• pp.13-19
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• 1990

The water-vapor sorption isotherms of viscose rayon and of modified viscose rayon were studied to elucidate the change of sorptivity by the DMDHEU resin finish. To determine the sorption isotherms, moisture regains of the samples were measured at various humidities. The sorption isotherms were determined by the BET and GAB multilayer adsorption theories. The adsorption isotherm of the starting rayon was Brunauer Type II while with increasing resin content those of the DMDHEU-treated rayon became progressively more like Type IV. The DMDHEU-treated samples appeared to be hydrophilic due to the hydrophilicity of DMDHEU although moisture regains at higher humidities markedly decreased because of an impediment in swelling by crosslinkings. The $W_{m}$ value and surface area of crosslinked samples increased with increasing resin content. VR-R-6 which was the most heavily crosslinked viscose rayon had the highest $W_{m}$ and surface area values among all the samples. Relative sorption hysteresis was decreased as humidity increased for all samples. The untreated viscose rayon appeared to have a higher value than the DMDHEU-treated rayon.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.1
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• pp.68-78
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• 1995

A study of expanding tobacco includes the steps of adjusting the moisture content of cut tobacco, without the use of exogenous impregnants by contacting the filler with a high velocity gaseous medium at elevated temperature such that heat is rapidly and substantially uniformly transferred from the medium to the filler for a total contact time sufficient to expand the tobacco leaves. Study is disclosed for drying and expanding cut tobacco by introducing the tobacco into an elongated tubular shaped conduit through which steam high temperature 150-35$0^{\circ}C$ and high velocity above the 18m1sec, super steam is recycled. moisture content of shreded tobacco leaves, immediately before treatment within the range of from 10% to 24% and, most preferably, within the range of from 18% to 21%. Expanding rate showed 70% in NC -82(B.3) and 42% in Burley -21(B.1) which is produced in 1993 under this condition. When expanding tobacco expanded tobacco did not change significally, but they were decreased at 27$0^{\circ}C$ very largely. The curtailment of cost price and physical and chemical properties of various items were improved in cigarettes. Key words : Expanding tobacco, Super steam tobacco expansion, Fast drying tobacco, High temperature treat tobacco, Puffing tobacco.

• Journal of the Korean Wood Science and Technology
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• v.47 no.3
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• pp.311-323
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• 2019

The number of newly constructed traditional Korean houses, i.e., Hanoks, and light-frame buildings is increasing. However, related research is limited owing to the lack of awareness regarding safety evaluations. Therefore, this study conducted an outdoor exposure test to accurately evaluate wooden constructions. Spruce, pine, and fir (SPF) material was monitored for a year, wherein the SPF material was artificially dried under 18% moisture content, and its physical properties and color differences were measured once a month. Large differences were observed in the material's weight and moisture content, which are indexes sensitive to daily range and rainfall; however, no significant difference was found for other basic properties in the pre and post test results. Herein, $L^*$, $a^*$, and $b^*$ values represent color differences; these values exhibited a general decrease after the test. Such differences were attributed to the loss of lignin in the wood. The color difference value was high between the months of May and July, when the daily range and rainfall significantly fluctuated. Multiple regression analysis was performed on the $a^*$ value (redness indicator), daily range, rainfall, and ultraviolet index. The results indicated that the daily range influenced redness the most. According to the estimated regression equation, the daily range and redness are positively correlated. Based on the results, the types and influence of independent variables on color difference are expected to change as the wood's duration of outdoor exposure and the amount of data obtained both increase.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.169-179
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• 2009

The purpose of this study was to investigate nutritional component changes (chlorophylls, vitamin C, and minerals) in two Korean spinach cultivars (Cheongrok, Ddangddali) according to different growth periods, as well as differences in the components of three plant parts (leaves, stems, and roots). Chlorophyll, vitamin C, Na, and Hunter‘s color a/b values reached maximum levels in the spinach leaves after 35 days of planting, while these components did not significantly change in the stems and roots during the growth period. Chlorophyll and vitamin C contents were higher in the leaves than in thestems and roots. On the other hand, moisture content was higher in the stems than in the leaves and roots, and Fe content was highest in the roots. The vitamin C content of this fresh harvested spinach was 2.5 times higher compared to the existing data (Food Nutritive Value Table 2005).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1077-1085
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• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.