• Korean Journal of Materials Research
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• v.8 no.12
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• pp.1099-1109
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• 1998

To investigate the effect of V and Sb on the corrosion behavior of Zr- based alloys, corrosion tests were performed on 6 kinds of Zr alloys in an autoclave at $360^{\circ}C$ for 100 days. The transition of the corrosion rate occurred in the sample containing 0.1wt.%V after 10 days but did not occur in the samples containing 0.2wt.%V and 0.4wt.%V. The corrosion resistance of V containing alloys increased with increasing V contents from 0.1 to 0.4wt.% and the alloys containing 0.4wt.%V showed the best corrosion resistance. In the ternary alloys containing 0.1wt.%Sb and 0.4wt.%Sb, the corrosion rate increased significantly from the short exposure time. It was observed that the optimal Sb content for corrosion resistance was 0.2wt.%. The size and volume fraction of precipitates increased with increasing V and Sb contents. The superior corrosion resistance was observed in the Zr alloy having precipitate size of 0.11-0.13$\mu\textrm{m}$. From the result of corrosion behavior and the obserbation of precipitates, the optimal size of the precipitate appear to control the electron conduction in the cathodic reaction and play an important role in maintaining a stable oxide microstructure.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.12
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• pp.1465-1471
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• 2013

The electrical and mechanical properties of room temperature vulcanized (RTV) silicone rubber composites are investigated as functions of multi-walled carbon nanotube (CNT), carbon black (CB), and thinner content. The thinner is used to improve the CNT and CB dispersion in the matrix. The electrical and mechanical properties of the composite with CNT are improved when compared to the composite with CB at the same content. As the thinner content is 80 phr, the electric resistance of the composite decreases significantly with the CNT content and shows contact point saturation of CNT at 2.5 phr. As the thinner content increases, the dispersion of conductive particles improves; however, the critical CB content increases because of the reduction in the CB weight ratio. It is believed that an electrode that needs good flexibility and excellent electrical properties can be manufactured when the amount of CNT and CB are increased with the thinner content.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Journal of Life Science
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• v.20 no.2
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• pp.197-201
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• 2010

0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.337-345
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• 1991

This study was designed to investigate the effects of dietary protein ana calcium levels on hematological properties and renal functions of the Pb-administered rats. Male Sprague-Dawley rats were assigned to a 3$\times$3$\times$2 factorial design with 3 levels of protein (40％, 16％, 6％), 3 levels of Ca (1.2％, 0.6％, 0.12％) and 2 feeding Periods (3 and 7 Weeks). The Control group was included separately, The rats were exposed to the drinking water containing 2, 000ppm of lead. Hematocrit, hemoglobin content and RBC count were lower in the Pb-added groups than in the control group and were reduced with decreasing dietary protein and Ca levels. Urinary-aminolevulinic acid was higher in the Pb-added groups than in the control group and increased with decreasing dietary Ca level. However, urinary glucose was higher in the Pb-added groups than in the control group and enhanced with decreasing dietary protein and Ca levels. Creatinine celarance was not affected by the Pb administration when the rats fed the diet containing sufficient protein and Ca.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.79-79
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• 2022

옥수수(Zea mays L.)의 생육 및 수확량은 온도, 일장, 강수량 등에 의해 영향을 밭는다. 본 연구에서는 남부지역 유휴 논을 이용하여 파종시기를 달리하여 옥수수를 재배하였을 때 생육 특성과 수확량을 분석하여 적정 파종시기를 규명하고자 하였다. 3월 하순에서 6월 중순까지 6차로 구분하여 파종하였을 때 출사일수와 성숙일수는 파종기가 늦어질수록 짧아졌다. 옥수수는 단일 및 고온 조건에 의해 생식생장으로의 전환이 빨라지는데, 본 연구에서도 파종이 늦어짐에 따라 단일과 고온에 의해 출웅과 출사가 촉진되었다. 간장과 착수고는 4월 상순까지는 높으나 파종이 지연됨에 따라 짧아졌다. 옥수수의 수량구성요소 중에 이삭장은 5월 하순까지는 유의적인 차이가 없으나 6월에 파종하였을 때에는 짧아졌으며, 이삭직경과 착립장도 파종이 늦어짐에 따라 가늘어지고 짧아져, 파종이 지연되었을 때 생육이 부진함을 알 수 있다. 이삭의 수확량은 4월 상순까지 파종하였을 때에는 800kg/10a 이상으로 높으나, 파종시기가 늦어짐에 따라 점차 감소하여 6월 중순에는 40% 이상 크게 감소하였다. 이는 수량구성요소 중에 이삭장, 이삭직경과 착립장 등 이삭 발달의 부진한 결과이다. 그리고 이삭을 제거한 지상부의 무게는 5월 하순까지의 파종에서는 유의적인 차이가 없으나 6월에는 큰 폭으로 감소하였는데, 이는 영양생장 기간이 짧아짐에 따른 결과로 보인다. 이상의 결과를 토대로 남부지역 논에서 옥수수를 재배할 때에는 늦어도 5월 중·하순까지는 파종하여야 할 것으로 판단된다.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.142-147
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• 1998

핵연료피복관의 부식성능은 합금원소의 조성에 매우 민감하지만 열처리변수에 따라서도 크게 좌우되므로 열처리변수가 Zr 신합금의 부식저항성과 미세조직에 미치는 영향을 조사하였다. Zr-Nb-Sn-Fe-Cr 조성을 갖는 합금을 제조하여 열처리면수($\Sigma$A)를 7.7x$10^{-l9}$~5.3x$10^{-17}$ hr로 제어한 후 400 $^{\circ}C$/10.3 MPa 분위기의 autoclave를 이용하여 부식시험을 실시 하였다. 열처리변수($\Sigma$A)가 증가함에 따라서 부식저항성은 감소하였으며 열처리변수의 값이 7.7x$10^{-l9}$와 8.8x$10^{-l9}$ hr일 때 부식저항성은 매우 우수하였다. 천이후 부식속도에 미치는 열처리변수의 영향은 무게증가량에 미치는 영향과 동일한 경향을 나타냈으며 $\Sigma$A가 1.0x$10^{-18}$ hr이하에서 매우 낮은 부식속도를 보였다. 석출물 크기의 증가는 부식저항성을 감소시키는 것으로 관찰되었다. 따라서 우수한 부식저항성을 갖는 Zr 신합금을 개발하기 위해서는 중간 열처리 온도를 적절히 조절하여 석출물의 크기를 0.05 $\mu$m이하로 제어하여야 한다.다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.05a
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• pp.53-53
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• 2004

최근 자동차/항공기 등의 판재나 구조물을 첨단기능성 재료로 제작하여 연료소비량을 감소시키는 동시에 승객의 안정성을 현저히 향상시키는 초경량/고강도/고강성/고내충격성 재료에 대한 연구가 활발히 수행되고 있다. 국내에서는 두개의 금속 박판사이에 3차원 금속 구조체를 대면적에 분포시킨 후, 판재와 구조체를 접합하여 재료의 무게를 현저히 감소시키는 반면 강도/강성/내충격성을 향상시키는 ISB(Internally Structured Bonded)판재 개발에 대한 연구가 시작되고 있다.(중략)