• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.378-385
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• 2013

The aim of this study was to examine the effect of variety and growing conditions of wheat on broiler performance and nutrient digestibility. One hundred and sixty-four wheat samples, collected from a wide range of different sources, locations, varieties and years, were analyzed for a range of chemical and physical parameters. Chemical and physical parameters measured included specific weight, thousand grain weight (TG), in vitro viscosity, gross energy, N, NDF, starch, total and soluble non-starch polysaccharides (NSP), lysine, threonine, amylose, hardness, rate of starch digestion and protein profiles. Ninety-four of the wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolizm cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), live weight gain (LWG) and gain:feed were determined weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, DM retention, oil and NDF digestibility. At 28 d the birds were sacrificed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal DM, starch and protein digestibility. The wheat samples used in the study had wide-ranging chemical and physical parameters, leading to bird DMI, LWG, gain:feed, ME:GE, AME content and ileal starch and protein digestibility being significantly (p<0.05) affected by wheat sample. A high level of N fertilizer application to the English and NI wheat samples tended to benefit bird performance, with increases of up to 3.4, 7.2 and 3.8% in DMI, LWG and gain:feed, respectively. Fungicide application also appeared to have a positive effect on bird performance, with fungicide treated (+F) wheat increasing bird DMI, LWG and gain:feed by 6.6, 9.3 and 2.7%, over the non-fungicide treated (-F) wheats. An increase (p<0.1) of 9.3% in gain:feed was also observed at the low seed rate of 40 compared to 640 seeds/$m^2$. It was concluded that the type of wheat sample and environmental growing conditions significantly affects bird performance when fed wheat-based diets.

• Journal of the Korean Society for Marine Environment & Energy
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• v.6 no.3
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• pp.37-44
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• 2003

To know the penetration behavior of spilled oil into sandy beach sediment is very important, because the penetration depth of the stranded oil into the sediments is one of the most significant information to know effect of spilled oil on biological communities and to set up cleaning method. The purpose of this study is to clarify the effects of wave and/or tidal action on penetration of spilled oil into the sediments and to clarify main factor in oil penetration using sandy beach model. Specific conclusions derived from this study are as follows. Spilled fuel oil C penetrated into the sediments only by falling tidal fluctuation and not by wave action on sandy beach environment, and the first tide is most important for the penetration of stranded oil. Over 80% of bulk fraction in penetrated fuel oil C was concentrated to the top 2 cm sediment-layer. Moreover, the penetration of stranded oil into the sandy beach sediments was strongly correlated with the oil viscosity affected by temperature.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.419-427
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• 2010

The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• Journal of the Korea Institute of Building Construction
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• v.21 no.1
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• pp.51-59
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• 2021

In this study, the purpose of this study was to quantitatively grasp the specific correlation between the raw material and the occurrence of leakage by analyzing the characteristics of leakage by adjusting the type and content of the raw material constituting the asphalt mastic coating waterproofing material. To this end, two raw materials, CA (calcium carbonate) and ASE (anti-sedimentation), which are organic and mineral extender for asphalt mastic waterproofing membrane coating, were selected. viscosity and oil leakage stability (20 ℃, 40 ℃) was evaluated. As a result of the evaluation, the oil leakage stability and viscosity were inversely proportional to the CA average particle size, and it was quantitatively proven that a correlation in proportion to the ASE content was established. The results of this study are expected to be used as core data for basic mixing design in the future mixing studies to improve leakage of asphalt mastic waterproofing membrane coating.

• Restorative Dentistry and Endodontics
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• v.46 no.4
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• pp.57.1-57.9
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• 2021

Objectives: This study aimed to compare and evaluate the porosity and pore size distribution of high-viscosity glass ionomer cements (HVGICs) and conventional glass ionomer cements (GICs) using micro-computed tomography (micro-CT). Materials and Methods: Forty cylindrical specimens (n = 10) were produced in standardized molds using HVGICs and conventional GICs (Ketac Molar Easymix, Vitro Molar, MaxxionR, and Riva Self-Cure). The specimens were prepared according to ISO 9917-1 standards, scanned in a high-energy micro-CT device, and reconstructed using specific parameters. After reconstruction, segmentation procedures, and image analysis, total porosity and pore size distribution were obtained for specimens in each group. After checking the normality of the data distribution, the Kruskal-Wallis test followed by the Student-Newman-Keuls test was used to detect differences in porosity among the experimental groups with a 5% significance level. Results: Ketac Molar Easymix showed statistically significantly lower total porosity (0.15%) than MaxxionR (0.62%), Riva (0.42%), and Vitro Molar (0.57%). The pore size in all experimental cements was within the small-size range (< 0.01 mm³), but Vitro Molar showed statistically significantly more pores/defects with a larger size (> 0.01 mm³). Conclusions: Major differences in porosity and pore size were identified among the evaluated GICs. Among these, the Ketac Molar Easymix HVGIC showed the lowest porosity and void size.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.994-998
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• 1999

To evaluate the effects of sucrose-fatty acid ester (SE) on bread-making characteristics, the dough mixing, gelatinization, baking properties with the addition of SE alone and together with other surfactants were investigated. SE increased the peak time and the peak height in mixogram, indicating that it contributed the elasticity of dough. In farinogram, SE increased the peak time and mechanical tolerance index, but reduced the dough stability. SE increased the peak viscosity and reduced the gelatinization temperature and maximum consistency temperature in amylogram. SE increased the specific volume of bread loaf and retarded the increase in hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effect of SE was observed at 0.5% level. The addition of SE (0.2%), SSL (0.15%) and ES-95 (0.15%) blend showed the maximum specific loaf volume, and that of SE (0.25%) and SSL (0.25%) did the maximum anti-staling effect.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.6
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• pp.834-840
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• 2018

In this study, the characteristics of air pollutant emissions from ships' engines have been investigated by conducting E2 and E3 cycle mode tests. A engine 360Ps (Doosan L126TIH engine) and 400kW dynamometer Horiba-Schenck were utilized for engine tests. The FTIR analyzer and SPC were used to measure exhaust gas (NOx, SOx etc.) and PM (particulate matter), respectively. The results showed that the emissions of THC and CO produced from engine were increased with the increase of sulfur content in fuel oils at E2 and E3 cycle modes. The kinetic viscosity of the fuel increased as the sulfur content of the fuel increased, thereby the specific fuel oil consumption (SFC) of the engine improved. This result is considered to be due to improved combustion conditions due to increased average diameters of sprayed particles and due to increased kinetic viscosity under constant fuel injection pressure in this study. In the case of NOx emission, this study showed no significant change in amount of sulfur content.