• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1350-1357
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• 2003

This research was aimed to establish the standard extraction and analytical procedures for examining the chromophoric substance in madder root with the ultimate goal of identifying the dyes in badly faded textiles of archaeological origin. The separation temperature of gas chromatography, pH and other extraction conditions were tested. The results were as follows: The suitable separation temperature for the GC cappillary column was 50∼305$^{\circ}C$, and methanol was a good GC solvent for both standard alizarin and madder extraction. The best extraction of madder was achieved by 90 min soaking in room temperature followed by filtration and the actual heat extraction procedure. The best pH for extracting alizarin was pH 3 and above pH 5 alizarin was not detectible. Only alizarin and no purpurin was found in the extraction of the currently used madder plant.

• Corrosion Science and Technology
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• v.3 no.4
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• pp.172-177
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• 2004

Biaxially oriented polyethylene terephthalate copolymer(BO - PET)film laminated aluminiums have been applied for chip condenser case. The BO PET film is characterized by high molecular which gives high corrosion resistance, good adhesion and high heat resistance. The higher orientation lowers formability of the film. So, optimum orientation has to be controlled during the laminating process. And to confirm the adhesion between BO PET and aluminium and to guarantee the formability of PET laminated aluminums, we have controlled the chromium oxides weight on the aluminium and laminating condition ( laminating temperature, soaking temperature and lag time after nip roll and quenching conditions) This paper discusses the effect of the laminating conditions on the formability of laminated aluminums. As results, it is clear that the orientation of the BO PET film decreased with an increase in the strip temperature. When the film temperature is over the melting point of the film, its orientation drastically decreased.

• New & Renewable Energy
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• v.17 no.2
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• pp.32-39
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• 2021

The optimal conditions for producing levulinic acid from office waste paper were investigated. Glucose was produced by enzymatic hydrolysis and its yield maximized by varying the soaking time of the substrate and amounts of enzyme and substrate. The optimal conditions to produce levulinic acid using the hydrolysate were determined by response surface methodology, with reaction temperature and catalyst (sulfuric acid) concentration as independent variables. The production model was assessed with an ANOVA regression analysis, and the results indicate its suitability for levulinic acid production (p, F, and lack-of-fit values were 0.003, 20.1, and 0.058, respectively). The optimal conditions were a reaction time of 56.27 min and catalyst concentration of 5.9% with a predicted yield of 2.588 g/L. We verified the findings under the same conditions and obtained 2.323 g/L of levulinic acid.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.308-318
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• 2013

Korean soybean varieties, 'Seonyu' and 'Hwangkeum' were planted in 2012, and three temperature gradient, Tc($19.8^{\circ}C$, ambient temperatured), $Tc+1.7^{\circ}C$, and $Tc+2.5^{\circ}C$, were artificially created by controlling the green house system during seed filling period. Mature seeds that developed under these conditions were analyzed for variances in physicochemical properties. The 100-seed weight and seed-coat ratio of soybean were decreased, but small seed rate was increased by high temperature during seed filling period. Protein content was increased, but oil content was decreased significantly with increasing the seed filling temperature. The decrement of carbon to nitrogen ratio (C/N), and the increment of monosaccharide, fructose and sucrose, in seeds explained that carbohydrate assimilation during seed filling was restricted by high temperature. Rapid increments of seed volume and weight were observed in the seeds of high seed filling temperature, but as soaking time increased the highest values were observed in the seeds of ambient seed filling temperature. The 100-seed weight and seed-coat ratio of soybean were closely related not only to the increment of soaking volume and weight, but also the increments of total dissolved solids (TDS) and electro conductivity (EC). Whereas protein content and C/N ratio showed less relationship with the soaking properties, but they had a positive correlation with TDS and EC. From the results, it was considered that high values of TDS and EC in the seeds of high temperature were mainly due to the incomplete conversion of assimilates into storage compounds. However, sugar content showed less influence on the soaking properties and the values of TDS and EC.

• Korean Journal of Plant Resources
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• v.30 no.1
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• pp.50-57
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• 2017

This study aimed to investigate the morphological characteristics and optimal germination conditions in seeds of Arabis pendula L., a traditionally edible and medicinal plant. The external seed shape was circular-obovate with narrow wings and dark brown. The seed length and width were 1.25 mm and 1.47 mm, respectively. The seeds were exalbuminous and the embryo was a bent type. Seed germination was the highest (49.7%) at $20^{\circ}C$ under dark conditions among the various temperature and light conditions applied. However, under the dark condition, the seedling was weak, overgrown, and the cotyledons were small and folded. To improve the germination and growth of seedlings, the seeds were pre-treated with $GA_3$ solutions of varying concentrations (0, 200, 500, and 1,000 mg/L). The seed germination and seedling growth were effectively improved by $GA_3$ pre-treatment. The germination rate was the highest (97.3%), mean germination time was the shortest (8.1 days), and a vigorous growth of seedlings was observed upon pre-soaking the seeds in 500 mg/L $GA_3$ solution. In conclusion, the best method for germination was pre-soaking in 500 mg/L $GA_3$ ($4^{\circ}C$, dark, 24 h) and incubating the seeds at $20^{\circ}C$ for 15 days.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.

• Journal of the Korean Wood Science and Technology
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• v.21 no.2
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• pp.9-14
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• 1993

Weathering of wood in a region of acid rain was performed by the test which thin veneers of Sitka spruce were exposed to outdoor weathering for a total of 18 weeks, with a daily soaking for 30 minutes in acidified water in the pH range 2~5.6. The weathering measured by weight loss and loss in maximum failure load in tension was accelerated by the increase in the acidity of acidified water and in the period of outdoor exposure. It was also shown that the weathering was accelerated even with low acidic conditions in the case of long exposure period, although the weathering was rapidly accelerated with high acidic conditions. When compared the degree of weight loss with that of loss in failure load by weathering, the latter was much greater. From the results of this research, it could be concluded that at pH 4.0 or below of precipitation, the acceleration of weathering of exterior wood would become serious problems, which would be caused deterioration in performance of exterior wood.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

• Korean Journal of Materials Research
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• v.24 no.6
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• pp.293-300
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• 2014

Coal-tar pitch, a feedstock which can be heat-treated to create graphite, is composed of very complex molecules. Coal-tar pitch is a precursor of many useful carbon materials (e.g., graphite, carbon fibers, electrodes and matrices of carbon/carbon composites). Modified coal-tar pitch (MCTP) was prepared using two different heat-treatment methods and their properties were characterized and compared. One was prepared using heat treatment in nitrogen gas; the other was prepared under a pressure of 350 mmHg in air. The MCTPs were investigated to determine several properties, including softening point, C/H ratio, coke yield, formation of anisotropic mesophase and viscosity. The MCTPs were subject to considerable changes in chemical composition due to condensation and polymerization in the used-as-received coal-tar pitch after heat-treatment under different conditions. The MCTPs showed considerable increases in softening point, C/H ratio, and coke yield, compared to those of as-received coal-tar pitch. The MCTP formed by heat-treatment in nitrogen showed isotropic phases below $350^{\circ}C$ for 1 h of soaking time. However, MCTP heat-treated under high pressure (350 mmHg) showed isotropic phases below $300^{\circ}C$, and showed anisotropic phases above $350^{\circ}C$, for 1 h of soaking time. The viscosity of the MCTPs increased with increase in their softening points.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.560-567
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• 2017

In this study, we investigated the quality characteristics and optimum conditions of porridge containing rice incubated with Phellinus linteus mycelium (PLMR). Composition measurements of PLMR were moisture 13.05%, ash 0.88%, carbohydrate 78.65%, crude protein 6.29%, and crude lipid 1.13%, also glutinous rice composition was moisture 13.99%, ash 0.32%, carbohydrate 77.18%, crude protein 7.85%, and crude lipid 0.66%. The water absorption rate of PLMR increased with increasing soaking time during 6 hours. However, the water absorption rate of glutinous rice increased until 30 minutes of soaking time. The pH of porridge was decreased as PLMR contents increased. The viscosity of porridge was increased as PLMR contents increased, and it was the lowest for the control at 914.77 cP. However, spreadability of porridge was decreased as PLMR contents increased. In terms of color, lightness was the highest for the 50% level, redness was the highest for the 75% level, and yellowness was the highest for the 25% level. In terms of textural characteristics, hardness and fracturability were increased as PLMR contents increased, whereas springiness, cohesiveness and resilience showed reverse results. In terms of consumer acceptance, flavor, appearance, viscosity, delicate taste, and overall acceptability were not significantly different between samples. Hot taste was decreased as PLMR contents increased, whereas grittiness showed reverse results. In conclusion, the results indicate that adding 25~50% PLMR to porridge is optimal for a recipe.