• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1998.11a
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• pp.72-72
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• 1998

원자력발전소 1차계통내 밸브의 경면처리(hardfa따1잉에 사용되는 재료는 $90~343^{\circ}C$의 고온과 높은 접촉응력 그리고 급격한 압력변화가 일어나는 환경에서 사용되기 때문에 내마모성과 내식성 그리고 cavitation erosion 저항성이 우수한 Co계 Stellite 합금이 현재 사용되어진다. 그러나 Co가 원력발전소 1차계통의 방사선장을 형성하는 주요 원소로 알려지면서 S Stellite 합금을 대체할 수 있는 Fe계 경면처리용 합금을 개발하려는 연구가 진행되고 있다. 현재 Fe계 경면처리용 합금의 개발은 적절환 팝금원소를 첨가하여 적충결함에너지를 낮춤 으로써 전위의 교차슬립을 억제하여 표면을 경화시키고, 소성변형을 억제하여 마모저항성을 향상시키려는 방법으로 연구가 진행되고 있다. 본 연구에서는 Fe-Cr-Ni-Si-C 합금에 Fe계 합금의 적충결함에너지를 감소시키는 것으로 알려진 vanadium을 0, 1, 2wt%첨가하여 첨가량의 변화가 cavitation erosion 저항성에 미치 는 영향을 조사하였다. Cavitation erosion 실험은 초음파를 이용하여 미세한 기포를 발생시키는 vibratory type으로 A ASTM G-32 규격에 따라 제작된 실험장치를 이용하여 $25{\pm}2^{\circ}C$의 온도의 증류수 속에 잠긴 상태에서 실시하였다. 시면은 지름 16mm, 두게 7mm의 버턴형태로 vanadium 첨가량을 변화시킨 조성을 아크 용융 방법을 이용하여 제작하였으며 hom끝단부에 부착하여 cavitation e erosion 저항성 살험을 하였다. 시편의 cavitation erosion 실험시간에 따른 무게감소량을 측 정하였으며 cavitation erosion 시킨 시편의 표면을 SEM으로 관찰하였다.겨지는 열전달 매체액 과 신규 부식억제제가 적용된 시스템 등 객관적으로 확인된 부식억제제 시스랩에 대 하여 다양한 평가 방법을 동원 비교분석하고자 하였다. 실험은 KSM 2142에 의한 무게감량법, 분극곡선 측정에 의한 $E_P$(공식개시전위), $E_R$(재부동태화전위) 측정, 시간에 따른 자연전위 변화 측정 빛 이때의 부식속도(선형분극법), 인위적인 피막 파괴 전,후 의 전위 변화 및 부식속도 측정법에 의한 국부부식 발달 저지능 등을 평가하여 각 실험결과를 비교분석하여 보았다. 수록 민감하여 304 의 IGSCC 와 매우 유사한 거동을 보인다. 본 강연에서는 304 와 600 의 고온 물에서 일어나는 IGSCC 민감도에 미치는 환경, 예민화처리, 합금원소의 영향을 고찰하고 이에 대한 최근의 연구 동향과 방식 방법을 다룬다.다.의 목적과 지식)보다 미학적 경험에 주는 영향이 큰 것으로 나타났으며, 모든 사람들에게 비슷한 미학적 경험을 발생시키는 것 이 밝혀졌다. 다시 말하면 모든 사람들은 그들의 문화적인 국적과 사회적 인 직업의 차이, 목적의 차이, 또한 환경의 의미의 차이에 상관없이 아름다 운 경관(High-beauty landscape)을 주거지나 나들이 장소로서 선호했으며, 아름답다고 평가했다. 반면에, 사람들이 갖고 있는 문화의 차이, 직업의 차 이, 목적의 차이, 그리고 환경의 의미의 차이에 따라 경관의 미학적 평가가 달라진 것으로 나타났다.corner$적 의도에 의한 경관구성의 일면을 확인할수 있지만 엄밀히 생각하여 보면 이러한 예의 경우도 최락의 총체적인 외형은 마찬가지로 $\ulcorner$순응$\lrcorner$의 범위를 벗어나지 않는다. 그렇기 때문에도 $\ulcorner$

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.757-765
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• 2009

Bread was prepared with different concentrations of Pleurotus eryngii powder ($2.5{\sim}10.0%$), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control${\sim}5.0%$ groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.957-966
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• 2003

Effects of Salmonella typhimurium lipopolysacharide(LPS) and dietary krill meal on the Growth and feed utilization were investigated in broiler chicks. Eight cages of five newly hatched chicks each were assigned and fed to one of the experimental diets containing 0.0,(basal) 0.5 or 1.0% krill meal during 3 weeks of experimental period. And half(four) of the eight cages were i.p. injected with saline or LPS(Immune response activation) every alternate day three times beginning 8 day-old during 2 week of age. Dietary krill meal did not affect growth, feed efficiency, nitrogen balance(NB), uric acid excretion, and ME utilization when the saline was injected. However, the immune response activation lowered daily gain and feed intake and NB and increased uric acid excretion, and the relative liver and spleen weight. Also, birds fed diet containing krill meal 1.0% reduced the feed efficiency and increased spleen weight, and ME and NB or ME required for gain compared with those fed basal and krill meal 0.5% diets in LPS-injected chicks. During recovery period from the immunological stress in 3rd week of age, the krill meal diet reduced the weight of liver and spleen, The results showcd that dietary krill meal did not affect the growth of broiler chicks, but the higher uric acid excretion or dietary ME value indicated the increased protein decomposition or absorption of dietary energy sources in immune response activated birds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.697-702
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• 2001

This study was done to investigate effects of Korean mistletoe extract and lectin on serum GOT, GPT and $\alpha$-L-fucosidase activities and the preneoplastic lesion in chemically induced rat hepatocarcinogenesis. To attain the above objectives weanling Sprangue-Dawley male rats were fed modified AIN-76 diets containing 10% corn oil for 9 weeks. One week after feeding rats were intraperitonealy injected twice with a dose of diethylnitrosamine (DEN, 50 mg/kg body weight(BW)) and were provided 0.05% phenobarbita (PB) with drinking water from one week after DEN treatment until the end of experiment. For the same period as PB treatment, rats were injected mistletoe extract (10 $\mu\textrm{g}$/kg BW European mistletoe, 10 $\mu\textrm{g}$/kg BW and 100 $\mu\textrm{g}$/kg BW Korean mistletoe) and lectin(1 ng/kg BW, 10 ng/kg BW) twice a week. At the end of 9th week rats were sacrificed and the formation of hepatic glutthione S-transferase placental form positive (GST-P+) foci serum GOT, GPT and $\alpha$-L-fucosidase activities were determined. By treatment of mistletoe extract or lectin there were no significant effects on serum GOP, GPT and $\alpha$-L-fucosidase activities whereas those activities showed a tendency to increase by DEN treatment. The formation of GST-P+ foci was significantly decreased by mistletoe extract or lectin treatment especially in group of 100$\mu\textrm{g}$/kg BW Korean mistletoe. These results suggest that Korean mistletoe extract and lectin have a possibility to inhibit hepatocarcinogenesis of animals.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.41-46
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• 2004

This study was designed to investigate the effective ratio of healthy bread with jasmin tea powder. The weight, volume, and color difference of bread with various jasmin tea powder was measured and the picture of bread was taken and the panel test was taken. The weight of bread was increased and the volume was decreased significantly according to increase of jasmin tea powder. To avoid the decrease of volume, the active gluten was added, but there was not shown the increse of bread volume by active gluten. In the result of panel test and volume measurement, addition of 3% jasmin tea powder was appropriate. Therefore, using the jasmin tea powder, the diversity of bread by functionality, nutritional composition, taste, color, flavor of jasmin tea powder can be developed. This result will support the background the development of jasmin tea bread of good quality.

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.51-57
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• 2011

This study was conducted to investigate the effects of supplementation diets of pine needle powder on performance, proximate composition, carcass characteristics, blood cholesterol concentration, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), and shear force of chicken meat. Broiler chicks were fed diets for five weeks containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), and 0.9% pine needle powder (T3). Performance was no significant difference among treatment groups, but mortality was decreased in diets by the supplementation of pine needle powder than that of T1 and control. The moisture, crude protein, crude fat, and crude ash were no significant difference. The liver weight and abdominal fat was significantly decreased by the supplementation of pine needle powder compare to the T1 and control (P<0.05). The total cholesterol and LDL-cholesterol concentration of control was higher than treatment groups, and the HDL-cholesterol concentration and glucose of control was lower than treatment groups (P<0.05). The TBARS value was significantly decreased by the supplementation of pine needle compared to the control (P<0.05). In conclusion, these data indicate that 0.6% pine needle powder supplementation (T2) was most effective in decreasing mortality, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.914-919
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• 2009

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.23-33
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• 2017

In this study, water and organic treatment efficiency and operating characteristics (temperature, salinity effect) were evaluated when food waste with high water content was treated by Bio-dying method. In addition, the optimum conditions for producing pellets for evaluating the decomposition products as SRF(Solid Refuse Fuel) after Bio-drying and evaluating the use value of SRF as a solid fuel were analyzed. As a result, the temperature, $CO_2$ concentration, organic matter removal rate and weight reduction rate according to the daily dose were about 86% and 68% at the input of 2.4 kg/day. The optimal food waste input was estimated to be 2.4 kg/day. As a result of the pellet molding and produce, Pellets can be produced within 10~25% of raw material water content. It was judged that the water content of 25%, which showed the best quality results in terms of external shape maintenance and strength. The high calorific value of SRF of decomposition products after Bio-drying was more than 3,500 kcal/kg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.641-649
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• 2014

This study was carried out to investigate the effects of Peucedanum japonicum Thunb. (PJT) powder on lipid metabolism and antioxidative activity in rats fed a high-fat/high-cholesterol diet for 4 weeks. Male Sprague-Dawley rats were assigned to four groups: normal diet group (N), high-fat/high-cholesterol group (HFC), high-fat/highcholesterol with 5% PJT powder (HFC-PBL), and high-fat/high-cholesterol with 10% PJT powder (HFC-PBH). Body weight gain and food efficiency ratio (FER) increased in the HFC group, whereas they gradually decreased in the PJT powder-fed groups. Food intake was not significantly different between the experimental groups. Liver and adipose tissue weights of the HFC group were heavier than that of the N group, whereas the groups fed PJT powder showed gradual reduction of tissue weights. Serum alkaline phosphatase (ALP) activity significantly decreased after PJT powder administration. Serum triglyceride level significantly decreased in groups fed PJT powder compared to the HFC group. The serum low density lipoprotein cholesterol (LDL-cholesterol) level of the HFC group increased by 73.70% than that of the N group, whereas serum high density lipoprotein (HDL-cholesterol) tended to decrease in groups fed PJT powder compared to the HFC group. Levels of triglycerides in epididymal and mesenteric adipose tissues, as well as cholesterol levels in liver and adipose tissues were lower in the groups fed 10% PJT powder compared to the HFC group. The liver glutathione (GSH) level increased in the groups fed PJT powder compare to the HFC group. The liver thiobarbituric acid reactive substances (TBARS) content significantly decreased in the groups fed PJT powder compared to the HFC group. These results suggest that PJT powder may improve lipid metabolism in the serum, liver, and adipose tissue and prevent oxidative stress by stimulating antioxidative systems in rats fed a high fat-high cholesterol diet.