• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.2
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• pp.49-56
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• 2011

Mulching technique is used to control the temperature and moisture content of soil by covering the ground surface. Most kinds of mulching film are made of polyethylene which is non-biodegradable synthetic polymer. Utilizing these films has been one of the main sources in soil pollution. Thus residual films under the ground should be removed after a certain period of time. Therefore, an alternative mulching material made of biodegradable functional paper is considered instead of non-biodegradable films. The mulching sheet produced from paper basis has a functionality to be naturally degraded and then recycled to the bio-materials on soil. In this study, the paper based-mulching sheet coated with biodegradable polymer was specially produced using a laboratory bar coater. Coating colors prepared by dissolving PBS/PLA in chloroform were applied to kraft paper. The mechanical strength and aging properties of this mulching sheet were investigated. The burst strength of polymer-coated paper was decreased with the increase of the PBS ratio in PBS/PLA blends, and, in particular, 30/70 blending condition led to good stability in heat-aging atmosphere for 60 days.

• Journal of Pharmaceutical Investigation
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• v.37 no.5
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• pp.291-295
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• 2007

Prostaglandin $E_1\;(PGE_1)$ was formulated as two self-microemulsifying drug delivery systems (SMEDDS) composed of Cremophor $EL^{(R)}$ or Cremophor $ELP^{(R)}$ as a surfactant, ethanol as a cosurfactant and Labrafac $CC^{(R)}$ as an oil to develop liquid preparation for the treatment of erectile dysfunction. In pseudo-ternary phase diagram, viscous gel area and microemulsion area were defined. In the measurement of viscosity, the viscosity of two formulations increased gradually upon the addition of water and it decreased from the water contents over 40%. With excessive water, the present systems formed a microemulsion spontaneously. From these results, rte could expect that the present liquid $PGE_1$ SMEDDS formulations might stay within the urethra in the viscous state when contacting the moisture of the urethra and can be easily eliminated by urination. In long-term stability study, we could select one formulation more stable at the shelf storage condition of $4^{\circ}C$.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.220-225
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• 2003

Generally, liquid radioactive wastes generated in nuclear power plant exist in powder form which do not contain moisture through the evaporating process of the Liquid Waste Management System and drying process of the Concentrated Waste Drying System. This powder form wastes are blended homogeneously with paraffin solidification agent and packed in metal drum to ensure its stability during handling and disposal. However, it was experienced that the powder form wastes were not blended homogeneously and separated into two layers in metal drum, on the other hand, a Portion of powder was adhered and solidified to the Inside parts of facility during the blending process. And the flaw of blending process above would come in case the mole ratio of Boron to Sodium in liquid radioactive wastes exceeds 0.2.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Journal of the Korean Applied Science and Technology
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• v.25 no.1
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• pp.15-22
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• 2008

The effects of fillers on the mechanical and thermal properties of glass/novolac composites have been studied. The matrix polymer and reinforcement were novolac type phenolic resin and milled glass fiber, respectively. Three different fillers, such as calcium carbonate, aluminum oxide, and wood powder were used for glass fiber reinforced plastic(GFRP) manufacture. Gravity, moisture content, tensile and flexural strength were measured to analyze the mechanical properties of GFRP and the final composites was burned in the electronic furnace at $1000^{\circ}C$ to confirm thermal properties GFRP containing aluminium oxide shows the highest thermal stability with 32% of weight loss at $1000^{\circ}C$ for one hour. GFRP containing calcium carbonate shows the maximum flexural strength (146 MPa), but that containing wood powder dose the highest tensile strength (65 MPa). Conclusively, we found that the characteristics of final composites strongly depend on several factors, such as types of materials, contents and chemical affinity of fillers. Therefore, it is very important to set up the combination of fillers for GFRP manufacturing to improve both mechanical and thermal properties at the same time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.40-46
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• 1999

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.155-160
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• 2003

The optimum cultural conditions for production of red pigment from Monascus anka KCTC 6121 on solid culture were studied. The optimal conditions were found that the strain was cultivated on polished rice with 25% initial moisture content, at 3$0^{\circ}C$, 90% humidity for 12 days. It was also found that the maximum red pigment was extracted when the final culture was left in 80% ethanol for 2 days. The light stability of the extracted red pigment was relative stable since the discoloration rate was less than 8% in 30 days under the indirect light.

• Journal of the Korean Geosynthetics Society
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• v.19 no.1
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• pp.1-9
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• 2020

This paper presents the results of experimental investigation on the effect of degree of saturation of soil on the pullout behavior of a geogrid. Different test variables were taken into account while performing the experiment including the soil physical conditions based on water content and external loading applied. The soil used was locally available weathered granite soil. The tests included variations in saturation of about 90%, 80%, 70% and 45% (optimum moisture content). The pullout tests were performed according to ASTM standard D 6706-01. The results indicate that increasing the degree of saturation in the soil decreases the pull-out capacity, which in turn decreases the interface friction angle and interaction coefficient. The decrease in the pullout interface coefficient was observed to be around 12.50% to 33.33% depending on the normal load and degree of saturation of the soil. The test results demonstrated the detrimental effect of increasing the degree of saturation within the reinforce soil on the pullout behavior of reinforcement, thus on the internal stability. The practical inferences of the outcomes are analyzed in detail.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.371-378
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• 2007

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.