• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Korean Journal of Acupuncture
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• v.27 no.2
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• pp.107-120
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• 2010

Objectives : The aim of this study is to measure pulse waveforms by applying 5-level graded pressure, and selecting optimum pulse waveforms. Also to proposing the possibility of using AW(Area of the 1/3 upper height of h1) rate in respect to AT(Total Area) for risk assessment of hypertension or arteriosclerosis is another aim of the study. Methods : Pulse waveforms of normotensive were measured by 5-level graded pressure. The pulse waveforms well reflecting properties of blood vessel(having the largest h1) were selected for optimum pulse waveforms. Various parameters(h-parameter, t-parameter, and others) of optimum pulse waveforms were analyzed. AIx(Augmentation index) was calculated by height-parameters to assess arterial stiffness. The area rate of the 1/3 upper height for h1 in respect to total area was analyzed according to aging. Results : According to aging 1. in height-parameter, h2 and h3 were increased but h5 was decreased. 2. In time-parameter, t2, t3, and t5 were getting short. 3. Area of systolic period was increased, and that of diastolic period decreased. 4. AIx rose by aging. 5. AW was significantly increased despite no changes in AT. Conclusions : By analyzing optimum pulse waveforms of 5-level graded pressure method, we could complement weakness of single graded pressure method. Also, possibility of applying the AW rate to risk assessment of hypertension or arteriosclerosis was confirmed in normotensive population which might not be assessed by AIx.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.127-133
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• 2005

Aging effect of vacuum-packaged beef loins was investigated at $0\pm1^{\circ}C$ for 8 weeks. Hardness, chewiness, and shear force value of beef loins decreased steadily for the first 5 weeks of chilling period, but thereafter they did not changed significantly. Myofibrillar protein extractability, Mg-ATPase activity, and myofibrill fragmentation index of beef loins were increased for the first 6 weeks, and did not change for the rest period The Hunter's value in $L^{\ast},\;a^{\ast}\;and\;b^{\ast}$ of beef loin showed that no significant changes had occurred over the whole storage time. The palatability of beef loin was improved progressively for the first 5 weeks, but it became inferior thereafter. It can be concluded that the storage time to obtain optimum aging effect for the vacuum-packaged beef loin would be 5 weeks at $0^{\circ}C$ at the longest.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• Korean Journal of Agricultural and Forest Meteorology
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• v.8 no.1
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• pp.10-14
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• 2006

We tested the seed viability of Pinus rigida using accelerated aging to discover optimum times and temperatures far artificially accelerated aging. Seeds were artificially aged at different temperatures and during different tines. The seed viability was affected by the accelerated aging and by temperature with a decline in germination and seed vigor. The aging index of P. rigida seed was 0.31 at $35^{\circ}C$ and seed viability was nearly lost after aging treatment at $40^{\circ}C$ for 15 days. The optimum temperature of P. rigida far the aging test was decided to be approximately $37^{\circ}C$ on the basis of the aging index. Inorganic materials and conductivity of leaching solution from aging seeds increased with the increase of aging period. The accelerated aging test was considered to be a suitable method to evaluate the seed viability of tree species. Because seed characters are much different among tree species, however, more studies need to be done to discover the optimum conditions for aging by tree species.

• Journal of Korean Society of Water and Wastewater
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• v.12 no.2
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• pp.99-105
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• 1998

This research explored the feasibility of preparing and utilizing a preformed polymeric solution of Al(III) for coagulation in water treatment. Slow base(NaOH) injection into supersaturated aluminum chloride solutions did produce high yields of the type of Al polymers useful to water treatment applications. PACl's characteristic analysis showed that the quantity of polymeric Al produced at value of $r(OH_{added}/Al)=2.2$ was 83% of the total aluminum in solution, as showing maximum contents and precipitate was dramatically increased when r was increased above 2.35. And PACl was stable during sitoring period so aging effect was negligible. Results of the coagulation of Nakdong river waters with three PACls showed that the effectiveness of the three coagulants can be considered as r = 2.2 > r = 2.0 > r = 2.35 which are also the order of higher polymeric aluminum contents. Coagulation results for synthetic water exhibited optimum dose of 0.25mM Al, for three PACls, but above optimum dose, r = 2.0 and 2.2 PACl impaired the coagulation and sedimentation of turbidity and humic acid because of the restabilization of particulate. The effect of pH for on coagulation of Nak Dong River water showed that it had much effect turbidity and TOC removal, especially near pH 7. But pH effect was little for turbidity and TOC removal when r = 2.35 PACl was used for coagulation, that PACl had much more precipitates content.

• Journal of Soil and Groundwater Environment
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• v.21 no.2
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• pp.1-7
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• 2016

Ferrous slag is a by-product from steel making process and waste concrete is generated from construction activities. Large part of ferrous slag and waste concrete are recycled as construction materials. However, Ca²⁺ leaching out of ferrous slag and waste concrete in the water-contacting environment can cause a strength change. Strength can be reduced due to the dissolution of solid form of CaO which is one of the main contents of ferrous slag and waste concrete. On the other hand, strength can be enhanced due to the pozzolanic reaction of cementitious components with water. In this study, steelmaking slag, blast furnace slag, and waste concrete were aged by exposure to raining events, and the change of their compaction and shear strength characteristics was investigated. Optimum moisture content of all materials used in this study increased with aging period while maximum dry unit weight slightly decreased, implying that the relative contents of fine particles increased as the CaO solid particles were dissolved. Internal friction angle and shear strength of recycled materials also increased with aging period, indicating that the materials became denser by the decrease of void ratio attributed to the fine particles generated during the weathering process and the development of cementitious compounds increasing the bonding and interlocking forces between the particles. The results of this study demonstrated that mechanical strength of recycled materials used as construction materials has little chance to be deteriorated during their service life.

• Food Quality and Culture
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• v.1 no.1
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• pp.27-33
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• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.33 no.8
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• pp.739-744
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• 2009

Rail-pad is an important and readily replaceable component of a railway track, as it is the elastic layer between the rail and the sleeper. Characteristics and useful lifetime prediction of rail-pad was very important in design procedure to assure the safety and reliability. In this paper, the degradation of rail pad properties as a function of their in-service life is studied with a view of developing a technique for predicting the optimum period of track maintenance with regard to pad replacement. In order to investigate the useful lifetime, the accelerate test were carried out. Accelerated test results changes as the threshold are used for assessment of the useful life and time to threshold value were plotted against reciprocal of absolute temperature to give the Arrhenius plot. By using the acceleration test, several useful lifetime prediction for rail-pads were proposed.