• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.3
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• pp.81-90
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• 1999

The purpose of this study is to examine the uses of fly ash asa type of construction material. This paper presents the results of research performed to identify optimum mix proportions for production of lowable fill with high volume fly ash content . The fly ash used in this study met the requirements of KS L 5405 and ASTM C 618 for Class F material. The flowable fill with high volume fly ash content was investigated for strength and flowability characteristics. Tests were carried out on flowable fill designed to have 10 ~15kgf/$\textrm{cm}^2$ compressive strength at 28 days with fly ash contents of approximately 260kgf/㎥. Slump was held at 25$\pm$1cm for all mixtures produced to range from 5kgf/$\textrm{cm}^2$ to 14kgf/$\textrm{cm}^2$ compressive strengths at 28 days. To produce flowable fill with high volume fly ash , first the influential variables were identified in an experimental study based on factorial design. Among the proportioning variables investigated, cement ,fly ash, and sand contents were found to have statistically significant effect on strength and slump of flowable fill . Subsequently, response surface analysis techniques were used to devise an experimental program that helped determine the optimum combinations of the selected influential variables based on material properties and cost. The optimized flowable fill were then technically evaluated. It is shown that flowable fill has acceptable compressive strength , slump flow, hardening time, and permeability.

• Food Science and Preservation
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• v.1 no.1
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• pp.15-20
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• 1994

This experiment was carried out to select the optimum thickness of polyethylene film for the nonastringency of astringent persimmon fruits during modified atmosphere(MA) storage of Cheongdo Bansi kept at 0$^{\circ}C$. The experimental plots were divided into 5 plots by film thickness(0.08, 0.10, 0.12, 0.14 and 0.16mm). The experimental items were the changes in concentration of CO2 and O2 in film brig, soluble tannin contents, loss of weight firmness and external appearance of fruits. The nonastringency of persimmon fruits can be achieved all groups excepting the 0.08mm film during MA storage. The sweet persimmon in film bag of 0.10 and 0.12mm maintained a high quality and firmness, but following the deastringency the fruits in 0.14 and 0.16mm developed off-color. The increasing of carbon dioxide level and decreasing of oxygen level in film bag created anaerobic condition at earth stage, and then it kept a constant level during stooge. According to film thickness the obvious difference in the change of soluble tannin contents external appearance and firmness were observed. It could be concluded that the optimum thickness of film for the desirable nonastringency on Cheongdo Bansi was 0.10mm.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• KSBB Journal
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• v.16 no.1
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• pp.76-81
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• 2001

Stigmastanol, a functional agent of cholesterol-lowering in humans, was synthesized from stigmasterol. To investigate the usability as a raw material, the contents of sterol in vegetable oils and extract of soybean chaff were analyzed. The total sterol contents showed high values of 213.7 and 209.8 mg/100g in corn and soybean oils respectively. The extract of soybean chaff has played a good role as a raw material with high sterol contents. The kinetics of hydrogenation of stigmasterol was studied using a 5% Pd/AC catalyst in the temperature range of 30~$60^{\circ}$C. Increasing temperature showed a prominent decrease in conversion. The optimum temperature was $40^{\circ}$C for high yield of stigmastanol. The effects of $H_2$ pressure, agitation speed, catalyst loading, and stigmasterol concentration on reaction rate profile were also examined. From the power law model analysis using the initial rates of reaction, the reaction order was calculated as 0.705 for stigmasterol concentration and 0.147 for hydrogen pressure.

• Journal of the Korean Ceramic Society
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• v.45 no.3
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• pp.172-178
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• 2008

This paper described the study of a sphene-pink pigment based on $Cr_2O_3-SnO_2-CaO-SiO_2$ system exhibits stable pink-red color at high temperature. This study is focused on the optimization of the synthesis parameter such as temperature and holding time for the formation the Malayaite crystal. Malayaite crystal is sensitively influenced by the synthesizing temperature, maintaining time and contents of substituting chromium. The crystal phases formed at different temperatures exhibits various color. The optimum temperature is suggested at $1300^{\circ}C$ for 2 h and substituting contents of Cr for Sn is 0.01 mole. The maximum substituting contents is 0.02 mole based on analysis results by XRD, FT-IR, SEM and UV-vis.

• Korean Management Science Review
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• v.22 no.2
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• pp.99-107
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• 2005

Recently, Tang and Chanson proposed a minimum cost distribution model for replicated Web contents subject to an expiration-based consistency management. Their model is a progress in that it can consider multiple replicas via the network of servers located on the Web. The proposed greedy heuristic, however, has an undesirable feature that the solution tends to converge a local optimum at an early stage of the algorithm. in this paper, we propose an algorithm based on a simple idea of preventing the early local convergence. The new algorithm provides solutions whose cost are, on the average, 27$\%$ lower than in the previous algorithm.

• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.5
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• pp.93-98
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• 1999

The results of an experimental investigation on the characteristics of compaction and compressive strength of polypropylene fiber reinforced soil are presented in this paper. This study has been performed to obtain the physical properties of PFRS(polypropylene fiber reinforced soil) such as strain-stress relationships, OMC(optimum moisture contents) and ${\gamma}$dmax (maximum dry unit weight), with four different contents (i.e., 0.1%, 0.3%, 0.5% and 1.0% weights ) of mono-filament and fibrillated polypropylene fibers. From the compaction test results, it is found that OMC increased with the contents ratio of fiber, but ${\gamma}$dmax decreased. It means that the improvement of the workability and the reduction of the weight of embankment structures by the asddtion of the polypropylene fiber. And, from the compression test results, it is found that the additon of the polypropylene fiber remarkably improved the compressive strength of PFRS. And it was observed in the viewpoint of strength that the fibrillated polypropylene fiber reinforced soil is more effective than the mono-filament polypropylene fiber reinforced soil.

• Journal of environmental and Sanitary engineering
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• v.9 no.1
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• pp.76-88
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• 1994

This study was carried out to investigate contents of nitrosamine precursors such as trite and dimethylamine( DMA ) in some foods. The diazo and Cu- dithiocarbamate melt were used for determination, respectively. The major affecting factors of Nnitrosodimethylamine( NDMA ) formation such as pH, contents of DMA and NaNO$_{2}$, other chemicals, and UV- ray in beverage were investigated in vitro. The contents of nitrite in meat sausage and meat ham were 6.44 ∼ 18.66ppm and 12.85- 39.95pp% respectively, And extremely low level was detected in a certain kind of fish sausage. The contents of DMA in meat sausage meat ham and fish sausage were 3.34∼15. 85ppm, 1.20∼7.10ppm and 7.38∼12.28ppm, respectively. The optimum pH for NDMA formation in vitro was 3.0. NDMA formation was rapidly occurred at high temperature and formed above 80% within 1 hour reaction. The formation of NDMA was increased in proportion to the concentration of DMA and the square of the nitrite concentration. 0.1 M of sodium citrate, sodium tartarated and sodium taiocyanate enhanced NDMA formation. But sodium chloride did not affect. However, 0.3M of ascorbic acid, erythroid acid, ascorbic, palmitate and propy, gallate inhibited NDMA formalion approximately 78%,81%,86% and 85%, respectively. Cow milk and soybean milk inhibited 35 ∼47% of NDMA formation but orange juice and apple juice enhanced 15 ∼64% of NDMA formation. The peak in HPLC for NDMA disappeared by irradiation of UV to prior formed NDMA This result suggest that NDMA was destroyed by UV irradiation.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.54 no.9
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• pp.397-402
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• 2005

The ($Sr_{1-x}Ca_x)TiO_3(SCT)$ thin films are deposited on Pt-coated electrode (Pt/TiN/SiO$_{2}$Si) using RF sputtering method with substitutional contents of Ca. The optimum conditions of RF power and Ar/O$_{2}$ ratio were 140(W) and 80/20, respectively. Deposition rate of SCT thin film was about $18.75{\AA}$/min. The dielectric constant was increased with increasing the substitutional contents of Ca, while it was decreased if the substitutional contents of Ca exceeded over $15[mol\%]$. The capacitance characteristics had a stable value within $\pm4[\%]$ in temperature ranges of $-80\~+90[^{\circ}C]$. All SCT thin films used in this study show the phenomena of dielectric relaxation with the increase of frequency, and the relaxation frequency is observed above 200[kHz].

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.