• Journal of the Korean Crystal Growth and Crystal Technology
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• v.19 no.3
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• pp.135-143
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• 2009

To study possibility of $Cr^{6+}$ solid solution and efficiency of admixture, leaching property of Portland cement mortar was investigated by using KSLT (Korea Standard Leaching Test), TCLP (Toxicity Characteristic Leaching Procedure), Soacking procedure, as adding excess $Cr^{6+}$. As a result, admixture of lignin type showed high compressive strength of mortar but no changing leaching property.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.218-223
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• 2003

This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

• Journal of the Korean Ceramic Society
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• v.21 no.2
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• pp.135-142
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• 1984

The electrical conductivity of compositions in the system $CaO-ZrO_2$ has been measured by 2-probe tech-nique in the temperature range 350~75$0^{\circ}C$. The composition of maximum conductivity in this system is within the cubic solid-solution region close to low-calcia cubic solid-solution phase boundary. The results are as follows : 1) The maximum conductivity was found 13mol CaO in zirconia. 2) As the CaO content was increased from 13 to 21 mol% the electrical conductivity decreased for any given temperature and the activation energy increased. 3) As the firing temperature and soaking time was increased the electrical conductivity increased and activation energy decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.937-942
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• 1995

Cutting force, degree of cooking, cooking loss and absorbances of cooking solution of three cultivars of Korean kidney beans, Pink(PKB), Red(RKD) and White(WKB) were compared. The cutting force of raw kidney bean was 23,500~27,000g. The optimum soaking conditions to give the same cutting force of beans were 10hr at $10^{\circ}C,\;8hr\;at\;20^{\circ}C,\;6hr\;at\;30^{\circ}C\;and\;3hr\;at\;40^{\circ}C$. At optimum soaking conditions, the degree of cooking was determined by measuring the maximum cutting force of cotyledon. The terminal points of cooking at $98^{\circ}C$ were 23min for PKB, 25min for RKB and 27min for WKB. Cooking loss of kidney beans during cooking were 3.4~5.4%. Absorbances of cooking solution showed a similar pattern in all samples, except PKB soaked at $10^{\circ}C$ for 10hr.

• The Journal of Korean Academy of Prosthodontics
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• v.57 no.4
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• pp.328-334
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• 2019

Purpose: The aim of this study was to confirm if Laser-treated implants were soaked in 0.9% NaCl solution for 2 weeks could increase the surface hydrophilicity, and the Remoal Torque of each implant that inserted in rabbit tibia for initial healing period of 10 days. Materials and methods: Twenty machined titanium surface screws were produced with a diameter 3 mm, length 8 mm. Ten screws had their surface treated with a laser only (laser treated group), and the other 10 were soaked in saline for 2 weeks after surface treatment with a laser (laser treated + saline soaked group). Implants were inserted in rabbit tibia (ten adult New Zealand white rabbits), and the RTQ of each implant was measured after 10 days. The wettability among implants was compared by measuring the contact angle. Surface composition and surface topography were analyzed. Results: After 10 days, the laser treat + soaking group implants had a significantly higher mean RTQ than the laser treated implants (P = .002, < .05). There were no significant morphological differences between groups, and no remarkable differences were found between the two groups in the SEM analysis. Conclusion: Saline soaking implants is expected to produce excellent RTQ and surface analysis results.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.545-553
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• 1993

The metalaxyl seed-soaking treatment markedly increased the root-mat formation of the young rice seedling(8- to l0-day-old) for machine transplanting. This experiment was conducted to find out a possible rooting mechanism of the young rice seedling in relation to the exogenous metalaxyl seed-soaking treatment. The rice seeds of Hwaseongbyeo variety were soaked in the solution of metalaxyl for 24 hours at room temperature. Metalaxyl(25% wettable powder), a fungicide, was used at the concentration of 200ppm as a promoting substance on the root-mat formation of the young rice seedling. Seeding rate of the young rice seedling was 220g per seed tray(30${\times}$60${\times}$depth 3cm). Metalaxyl seed treatment was highly effective in root initiation and elongation of the young rice seedling in terms of root activity, the number and length of root, and amino acid content of roots. The exogenous metalaxyl application would also increase the chlorophyll content and photosynthetic rate in the young rice seedling. Those factors resulted in vigorous root-mat formation of the young rice seedling. In particular, alanine is a lead compound of metalaxyl which biochemically plays an important role in energy intermediate of the rice plant. Alanine conjugation with a glucose (N-${\beta}$-glucoside) is probably the mechanism in enhancement of initiation and elongation of rice roots of young rice seedling.

• Research in Plant Disease
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• v.15 no.2
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• pp.94-100
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• 2009

These experiments were conducted to improve the effect of seed disinfection on rice seed severely infected Bakanae disease by seed soaking into mixed solution of prochloraz EC and fludioxonil FS. We investigated the effects of various concentrations of two fungicides mixed solution on spore germination and mycelial growth of Fusarium fujikuroi. Mycelial growth was inhibited 100% at $10{\mu}g$/ml of prochloraz and 33.3% at $80{\mu}g$/ml of fludioxonil. Spore germination was inhibited 81.4% at $40{\mu}g$/ml of prochloraz. Interestingly, mixed solution of $5{\mu}g$/ml or $10{\mu}g$/ml of each fungicide inhibitied 100% of mycelial growoth and 99.2% of spore germination, respectively. Severely infected rice seeds soaked into mixed solution composed of $125{\mu}l$/ml of prochloraz and $50{\mu}l$/ml of fludioxonil showed 2.1% of disease symptoms compared to 20.4% of prochloraz $125{\mu}l$/ml, but higher concentrations of prochloraz decreased the seedling stand rate. When the seed soaking time was longer and temperature was higher, control effect on Bakanae disease was improved, but seedling stand was lower about 80% over $35^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.147-156
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• 2012

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.