• Journal of the Korean Applied Science and Technology
• /
• v.33 no.3
• /
• pp.568-574
• /
• 2016

In this study, the mixing method of positive paste and mixing temperature to improve the capacity of the lead-acid batteries has been investigated. The results show that the initial current capacity of lead acid battery depend on the mixing temperature and mixing method of positive paste. In the results of the capacity cycle repetition tests for estimating the life cycle, the 3BS showed the PCL. but the fine 4BS represented certain improved cycles compared to that of the coarse 4BS. It was considered that the fine 4BS showed higher bond strength between active materials than the coarse 4BS and represented large contact areas and that lead to prevent possible sulfation due to the suppression of insulating layers.

• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.143-155
• /
• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• Restorative Dentistry and Endodontics
• /
• v.43 no.3
• /
• pp.28.1-28.16
• /
• 2018

This study investigated the latest findings and notions regarding 'triple antibiotic paste' (TAP) and its applications in dentistry, particularly endodontics. TAP is a combination of 3 antibiotics, ciprofloxacin, metronidazole, and minocycline. Despite the problems and pitfalls research pertaining to this paste has unveiled, it has been vastly used in endodontic treatments. The paste's applications vary, from vital pulp therapy to the recently introduced regeneration and revascularisation protocol. Studies have shown that the paste can eliminate the root canal microorganisms and prepare an appropriate matrix for further treatments. This combination is able to remove diverse groups of obligate and facultative gram-positive and gram-negative bacteria, providing an environment for healing. In regeneration protocol cases, this allows the development, disinfection, and possible sterilization of the root canal system, so that new tissue can infiltrate and grow into the radicular area. Moreover, TAP is capable of creating a discipline in which other wanted and needed treatments can be successfully performed. In conclusion, TAP, as an antibacterial intracanal medication, has diverse uses. Nevertheless, despite its positive effects, the paste has shown drawbacks. Further research concerning the combined paste and other intracanal medications to control microbiota is a must.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.1
• /
• pp.89-93
• /
• 2007

This study determine the influence of the quality and brand factor of fish paste on the customer preferences with the aim of promoting marine products in the Busan region and especially of expandong the base of the fish paste market. A sample survey was conducted to analyze the customers among Busan citizens who purchase fish paste. The result showed that the quality and brand factor of fish paste have a significantly positive (+) influence on the customers' preferences.

• Nutrition Research and Practice
• /
• v.2 no.4
• /
• pp.275-282
• /
• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.3
• /
• pp.246-253
• /
• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.

• Preventive Nutrition and Food Science
• /
• v.13 no.1
• /
• pp.40-44
• /
• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the Korean Applied Science and Technology
• /
• v.27 no.2
• /
• pp.196-201
• /
• 2010

The influence of red lead($Pb_3O_4$) to curing and formation reaction properties when it was added in positive material of lead acid battery for vehicle use has been investigated. At the results, it was confirmed that the addition of red lead led 4BS crystal size to be smaller and increased the rates of 4BS formation and Pb consumption. Consequently the curing time was shortened to half compared with that of red lead-free one. In addition to this, the lead acid battery prepared by adding red lead showed 14% higher efficiency at the life cycle test than that without red lead.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2022.04a
• /
• pp.95-96
• /
• 2022

Carbon nanotubes has a positive effect on the mechanical properties, functionality, and durability of cement-based materials. In this study, carbon nanotube solutions mixed with two different types of superplasticizers were dispersed by high-pressure homogenizer, and used for preparation of cement paste. The 7and 28day compressive strength were evaluated.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1995.05a
• /
• pp.177-181
• /
• 1995

Lead-acid battery is used widely as a power source in the automobile, industrial machines, folk lifts U.P.S etc. But this battery has man\ulcorner disadvantages such as heavy low energy density, environment problem etc. In this paper, we have studied the physicochemical and electrochemical properties of lead-acid battery positive plates with regard to the method of curing. It has been observed that curing conditions strongly influence electrode composition and electrchemical performance.