• Proceedings of the Korea Concrete Institute Conference
• /
• 2004.11a
• /
• pp.189-192
• /
• 2004

This study bases on showing the pictures of how to keep a recycled fine aggregate well (quality control) and how to invent the measurement of mortar's quantities which largely effect on basic properties of matter: strength, durability and so on. As a result of the experiment by immersion, quantities of adhesive cement takes 7 to 8 days to stabilize by sulfuric. However, by hydrochloric acid, it takes a little quicker due to the first quick reaction, aggregate of the measurement of adhesive mortar by immersion used acid liquids are likely applicable following a suitable inspection and complementarity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1555-1564
• /
• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Journal of Technologic Dentistry
• /
• v.35 no.3
• /
• pp.193-200
• /
• 2013

Purpose: In this study, in order to provide objective standard of the mixed concentration of the zirconia coloring-liquids, compare the shade differences after colored zirconia blocks from different concentrations. Methods: After immersion for 2 minutes zirconia specimen ($1.5{\times}1.5{\times}0.6{\pm}0.01mm$) in coloring-liquids that produced different concentrations, were sintered in furnace dedicated. Then, it was measured in spectrophotometer and Shadepilot. It has been determined mean and standard deviation of the color difference for each group, and verified by one-way ANOVA using the (version12.0) SPSS WIN Program the difference in shade according to the concentration at the significance level of 95% confidence, it conducted a Tukey's multiple range test to post-test. Results: The mean of $L^*$ was decreased toward LN35 group, however the mean of $a^*$ and $b^*$ was increased(p<.05). There is a statistically significant difference in the results of $L^*$ post hoc test of each group was LN15-LN30/LN35, LN20-LN30/LN35, LN25-LN30/LN35, and LN30-LN35 group. The $a^*$ group, it was found that there is a statistically significant difference in all groups for each(p<.05). The $b^*$ group, it was found that there is a statistically significant difference in all groups except the LN25-LN30(p<.05). Conclusion: In order to make effective use of the coloring-liquids of zirconia, the device objective, accurate concentration measurement is required, from the present study, we presented evidence basic to this.

• Korean Journal of Optics and Photonics
• /
• v.2 no.1
• /
• pp.7-12
• /
• 1991

A nondestructive technique for measuring the refractive index of a simple lens is described. The shearing interferornetric technique is used for determining the focal length of a lens by immersing it in various liquids. The lens itself acts as autocollimator and decollimator. An equation for the defocusing error has been theoretically deduced and experimentally verified. The wave aberration has also been investigated for the different values of the focal length.

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.154-160
• /
• 2002

This study was carried out to investigate the efficacy of electrolyzed oxidizing(EO) water, electrolyzed oxidizing water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as the storing liquids to maintain quality and extend shelf life of peeled taro. Water content of peeled taro increased from 80.55% to 82.12∼84.24% after 25 days storage due to moisture absorption. However, there were no significant difference between treatments. In case of color value of peeled taro, L value was slowly decreased and a, b value was generally increased. Texture of peeled taro decreased from initial 4,520$\pm$75 g to 4,160$\pm$80 g after 25 days storage in EO water with 0.5% citron juice, which is the least reduction value in all treatments. Treatment of EO water with 0.5％ citron juice maintained 6.99 mg%(57%) of total vitamin C after 25 days storage which showed highest total vitamin C content between treatments. In most treatments, total sugar was decreased in fast rate for 15 days storage and slowly decreased after 15 days storage. Free sugar content was not changed significantly during storage. In case of sucrose content which is the major portion of free sugar, reduction continued until the midst of storage. and after that it increased to 1.5∼2 times of initial contents. However, there were no differences between treatments and storage days in contents of fructose, glucose and maltose. Major amino acids in peeled taro were aspartic acid and glutamic acid with 1,084.8 and 691.8 mg/100g respectively. At 25 days of storage, aspartic acid content in treatment of EO water was increased about 13.9%. Treatment of EO water with 0.5% citron juice was the most effective in respect to the reduction ratio of total amount of essential amino acids.

• The Journal of Advanced Prosthodontics
• /
• v.9 no.1
• /
• pp.67-73
• /
• 2017

PURPOSE. The aims of the study were to evaluate the fracture load of zirconia core material after dipping in coloring liquid at different time intervals and to compare the color of dipped blocks with that of prefabricated shaded blocks. MATERIALS AND METHODS. 3-unit bridge frameworks were designed digitally. Sixty frameworks were fabricated using uncolored zirconia blocks by CAD/CAM and divided into 4 groups randomly (n = 15). Group 2 (G2) was subjected to coloring liquids for 2 minutes, Group 4 (G4) for 4 minutes, and Group 6 (G6) for 6 minutes. CFS group was not subjected to any coloring procedure. After coloring, color differences between the test groups and a prefabricated shaded zirconia group (CPZ, n = 15) were evaluated by using a spectrophotometer. Fracture test was conducted immediately after shade evaluation with a Testometric test device at a cross-head speed of 1 mm/sec. Statistical analysis for evaluating color and fracture load was performed by using one way ANOVA followed by Tukey HSD test ($P{\leq}.05$). Weibull analysis was conducted for distribution of fracture load. RESULTS. There was no difference in terms of fracture load and color between CFS (1176.681 N) and G2 (985.638 N) group and between CPZ (81.340) and G2 (81.140) group, respectively. Fracture load values of G4 (779.340 N) and G6 (935.491 N) groups were statistically significantly lower than that of CFS group ($P{\leq}.005$). The color values of G4 (79.340) and G6 (79.673) groups were statistically different than that of CPZ group ($P{\leq}.005$). CONCLUSION. Prolonged immersion of zirconia in coloring liquid not only negatively affected the fracture load of the zirconia being tested in the current study but also deteriorated the desired shade of the restoration.

• Proceedings of the KSME Conference
• /
• 2000.11b
• /
• pp.732-737
• /
• 2000

The purpose of this study is to compare the SMD(Sauter mean diameter) with different vibrant plates. Each vibrant plates have different surface roughness. Also liquid film thickness are measured for explanation how to concern atomization. Ultrasonic waves is used for vibration. Immersion liquid method is used for the measure of SMD and also liquid film thickness is measured using of point needle method. Distilled water and gasoline fuel are used to liquids. Supplied liquid flow rates are $18{\sim}296cc/min$. Centerline average roughness of vibrant plates are 0.5, 2.0, 4.7, $9.5\;{\mu}m$ and diameter of vibrant plate is 60mm. In result, good atomization of liquid is obtained in widen flow rates. The mean droplet size is increased in orders of 4.7, 2.0. 9.5, $0.5\;{\mu}m$ surface roughness. Distilled water has a big mean droplet size than gasoline fuel in low flow rate. Above the 78cc/min flow rates, distilled water has a small mean droplet size than gasoline fuel. Liquid films changes are measured with ultrasonic power. Also, cavitation effect on sprays is observed.

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.622-629
• /
• 2008

This study investigated changes in quality characteristics of wrap- and vacuum-packaged peeled lotus roots treated with strong acidic electrolyzed acid water (SAEW pH 2.58, ORP 1,128 mV, HClO 105.0 ppm) or low alkaline electrolyzed water (LAEW pH 8.56, ORP 660 mV, HClO 73.8 ppm) as immersion liquids prior to packaging and storage at 5C. Immersion of peeled lotus roots in SAEW and LAEW reduced initial microbial load by about 1 log compared to treatment with tap water (TW). Hardness differences on storage were observed. However, reduction in PPO activity by electrolyzed water was not reproducible. Changes in Hunter's color value and the color difference value ($\Delta$) of peeled lotus roots immersed in 0.5% (w/v) sodium metabisulfite (SMS) and electrolyzed water were smaller than those of roots treated with TW prior to storage. Sensory characteristics measured during storage were best-preserved in lotus roots previously immersed in 0.5% (w/v) SMS or electrolyzed water, compared to TW. Immersionin electrolyzed water and vacuum packaging preserves the quality of peeled lotus roots in terms of microbial, visual, and sensory aspects, at levels comparable to those offered by storage after treatment with 0.5% (w/v) SMS.

• Food Science and Preservation
• /
• v.14 no.1
• /
• pp.8-17
• /
• 2007

The efficacy of strong acidic electrolyzed water (SAEW) at pH 2.53, with ORP of 1,088 mV and HClO concentration of 91.25 ppm, and low alkaline electrolyzed water (LAEW) at pH 8.756, with ORP of 534 mV and HClO concentration of 105.70 ppm, as storing liquids for peeled potato and sweet potato was evaluated in this study. During storage at $5^{\circ}C$, total phenolic contents and PPO activities of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of control samples stored in tap racer (TW) with 0.85% (w/v) NaCl and 0.5% (w/v) sodium metabisulfite (SMS). Increment in color differences and decreases in hardness of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of controls. Also, SAEW and LAEW inhibited growth of microorganisms for at least 3-6 days of storage. The sensory characteristics of peeled potato and sweet potato stored in LAEW were best during the first half of the storage period, compared to samples preserved by other methods.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.526-533
• /
• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.