• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.2
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• pp.117-124
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• 2002

This study was carried out to investigate variation of heavy metal contents for feed materials during composting and to evaluate the effect of pre-treatment methods on heavy metal analysis. Dry ashing, $HNO_3-HClO_4$, aqua-regia, HCl reflux, $HNO_3-HClO_4-HF$, autoclaving methods of $HNO_3$, HCl, and $HNO_3(2+1)$ were used as pre-treatment for heavy metal analysis. In analyzing standard material SRM 2781, recovery efficiencies of pre-treatment methods were 50-60% for Cr and Zn, >100% for Ni, and 80-90% for Cd and Cu. Recovery efficiency of dry ashing for SRM 2781 was the lowest. In composting raw material, Cd concentration by autoclaving methods was 3 to 4 times higher than the other methods and recovery efficiency of dry ashing was also the lowest. During composting, Cd content was the highest in autoclaving. Cr and Cu concentrations were the lowest in dry ashing and aqua-regia, respectively. Variation coefficients of Pb and Zn between pre-treatment methods were generally low.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Journal of Adhesion and Interface
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• v.14 no.3
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• pp.117-120
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• 2013

The prepreg material is a sheet of the reinforcement pre-impregnated with a resin. In this study, two types of prepreg were prepared with a general phenolic resin and the polyvinyl butyral (PVB) modified phenolic resin, respectively, with resin content of 40 wt%. After resin impregnation, the prepregs were heat treated in an oven to make them the B-stage. Surface morphology of the prepreg was observed by using a scanning electron microscope (SEM). Tack property of the prepreg is one of the major properties that govern the ability of prepreg to be laid up. In this study, the tack of prepreg was measured under various test parameters by a probe tact test. Test parameters were contact time, contact force and debonding rate. Most of the tack properties of the prepreg increased with the test parameters. Then tack properties exhibited a linear behavior with test parameters before a saturation point. Also, the tack of prepreg was investigated in relation with the fibrillation phenomena involved in the prepreg surface with the debonding rate.

• KSBB Journal
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• v.22 no.2
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• pp.97-101
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• 2007

This study was performed to examine the availability of anaerobic digestion of the remainders caused by bacterial cellulose production process using food wastes. They maybe to be considered as others second pollution sources. Thus, this study was targeted to minimize content of organic material and to obtain more energy in those remnants using two-phase UASB reactor. The working volume of first hydrolysis fermentor was 35 L (total 55 L) and the second methane fermentor was 40 L (total 50 L). The organic loading rate of hydrolysis fermentor was 3 g-VS/L${\cdot}$day and 25,000 ppm of $COD_{cr}$ for methane fermentor. The hydraulic retention time was 18 days for hydrolysis reactor and 33 days for methane reactor. The hydrolysis reactor and methane reactor were performed at 35, 40$^{\circ}C$ respectively. For the efficient stable performance, the composition of organic wastes at each stage was as follow; Food waste with bacterial culture remnants (1 : 1), bacterial cellulose remnants, bacterial cellulose culture remnants with food wastes saccharified solids (1 : 1). When the anaerobic digestion was performed stably at each stage, the COD removal efficiency was 88, 90, 91 % respectively. At this time, methane production rate was 0.26, 0.34, $0.32m^3\;CH_4/kg-COD_{remove}$. As well as the values of anaerobic digestion at third stage were more higher than values of anaerobic digestion using food wastes. It is clearly to say that the food wastes zero-emission system constructed in our lab is more efficient way to treat and reclaim food wastes.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.103-108
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• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• Applied Biological Chemistry
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• v.49 no.3
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• pp.209-214
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• 2006

Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with 'Cheongnosang', 'Cheonhyunosang', 'Deokcheonsang', 'Hwachosipmunja', 'Hwanyoupdaeyoup', 'Jasan', 'Mansaengbaeckpinosang', 'Palcheongsipyung', 'Sabangso' and 'Susungppong'. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for 'Hwanyoupdaeyoup', 'Jasan' and 'Palcheongsipyung' mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. 'Palcheongsipyung' mulberry fruit had a higher content of souble solids $(14.6^{\circ}Brix)$ and polyphenol compounds (2.15 mg/ml). After fermentation, 'Palcheongsipyung' mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, 'Palcheongsipyung' mulberry fruit was the most suitable for the fermentation of mulberry wine.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.375-379
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• 2011

This study was conducted to evaluate the effect of rice cover crop cropping systems on rice root growth in a rice field as affected by conventional tillage without rice straw or green manure crop treatment (CTFS, check plot), no-tillage without cover crops (NTNT), no-tillage amended with rape (NTRA), no-tillage amended with rye (NTRY), no-tillage amended with hairyvetch (NTHV), and no-tillage amended with Chinese milk vetch (NTCM). In 0-5 cm soil depth, dry weight of root in NTRS ($128g\;m^{-2}$) was significantly higher than in the other plots (p<0.05) at harvesting stage. In addition, content of active organic matter at 0-5 cm soil depth was $1,684g\;m^{-2}$ in NTCM, $1,309g\;m^{-2}$ in NTRA, $1,295g\;m^{-2}$ in NTRS, $1,072g\;m^{-2}$ in NTRY, $917g\;m^{-2}$ in NTHV, $434g\;m^{-2}$ CTFS, and $426g\;m^{-2}$ in NTNT treatment. In no-tillage rice cover crop cropping system, our findings suggest that NTRS and NTCM should be enhanced root growth and active organic matter in paddy field.

• Clean Technology
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• v.25 no.1
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• pp.7-13
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• 2019

Recently, attention has been paid to obtaining bio-polyols from renewable resources. Successful use of these natural ingredients successfully produced in the industry for the synthesis of various polyurethanes is a very important task. In this study, a series of dimethylformamide (DMF) based polyurethanes were synthesized from methylene diphenyl diisocyanate (MDI)/1, 4-butanediol and bio-polyol (polytrimethylene ether glycol based on 1, 3-propanediol : B-POL)/polyester polyol (polyadipate diol based on 1,4-butandiol : H-PET). The effect of different ratio of bio-polyol (B-POL)/polyester polyol (H-PET) on the physical properties of polyurethane was investigated. As the B-POL content in B-POL/H-PET mixture increased, the glass transition of soft segment (Tgs) and tensile strength of polyurethane decreased, however, the elongation at break and tear strength increased. On the other hand, artificial leather was produced by wet process using synthesized DMF-based polyurethanes. It was found that there was almost no difference in the effect of the B-POL/H-PET composition on the average size and density (the number of cells per unit volume) of the porous cells formed in artificial leather. These results show that there is no problem in using bio-polyol (B-POL) based polyurethane for artificial leather produced by wet process.