• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Korean Journal of Materials Research
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• v.6 no.3
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• pp.275-281
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• 1996

YIG 전구체 분말은 요소의 열분해반응을 이용한 균일침전법에 의해서 질산염으로부터 제조하였다. 침전은 철이온이 먼저 침전한 후 이트륨이온이 침전하는 과정으로 이루어졌다. YGI전구체 분말은 철산화물과 비정질로 구성되어 있으며 그 분말의 대략적인 화학식은 2.5Fe2O3.Y3(OH)9-2x(CO3)x.nH2O로 되어있다. YIG 전구체 분말의 열분해과정은 dehydration, 철산화물의 recrystallization, yttrium carbonate 및 yttrium oxide의 형성과 고상반응등 여러단계로 구성되어 있다. 열처리온도가 증가함에 따라 Y2O3와 Fe2O3의 고상반응에 의해 YFeO3 intermediate을 경유해서 YIG상이 형성됨을 확인하였다. 단일상의 YIG는 120$0^{\circ}C$에서 6시간 공기중에서 소성함에 의해서 얻을 수 있었다.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Proceedings of the Materials Research Society of Korea Conference
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• 2002.05a
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• pp.18-18
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• 2002

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.176-182
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• 1995

Field and pot experiments were carried to find out the effects of direct application of phosphate rock powder on soybean plant in upland soils with different available P content. In newly reclaimed upland soil with extremely low available P, phosphate rock powder was superior to single superphosphate at the application rate of 400kg-600kg/ha, in the first year particularly. In the second year, however, the reverse was the case excepting at the rate of 200kg/ha. In upland soil with low avialble $P_2O_5$($52mg\;kg^{-1}$), the application of phosphate rock powder at the high appliaction rate(400-600kg/ha) increased the yield of soybean remarkably in the first year and there was residual effect in the second year. The application of phosphate rock at high rate, increased the P and Ca contenl of plant and soil. The concentration of all fractions of P in the soil at the harvest was higher in phosphate rock treatments than in single superphosphate and fused magnesium phosphate treatments. In this soil with low avaiable P the occurrence of different fractions of P was in the order of Org-P>Fe-P>Ca-P>Al-P, in the first year and there was no change in the second year.

• Applied Chemistry for Engineering
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• v.9 no.7
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• pp.1011-1017
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• 1998

$YBa_2Cu_3O_{6+x}(Y123)-Ag$ high-Tc superconducting wires were fabricated by plastic extrusion technique using pyrophoric synthetic and mechanical mixing powder with and without Ag addition(20 wt.%). This method involves powder preparation, plastic paste making, die extrusion, binder burn-out and the sintering process. In order to fabricate a good-quality superconducting body, it is required to use homogeneous and fine-size power as a starting materials. $Y_2O_3-BaCO_3-CuO$ precursor powders with/without Ag addition were prepared both by pyrophoric synthetic(PS) and mechanical mixing(MM) method of raw powders. The formation kinetics of the powder mixtures into Y123 phase was investigated at various temperatures and times in air atmosphere. The powder prepared by PS method was more easily converted into a Y123 phase than the MM powder. The fine size and good chemical homogeneity of the powder prepared by PS method is attributable to the fast formation into a Y123 phase. The critical current density($J_c$) of the Y123-Ag superconducting wires made by plastic extrusion method were in the range of $150A/cm^2{\sim}230A/cm^2$. depending on the charateristics of starting material powders. $J_c$ of the wire prepared by pyrophoric synthetic powder with 20 wt.% Ag addition was $230A/cm^2$.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.139-142
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• 1984

Effects of irradiation on the microbial growth and physicochemical properties of garlic powder were investigated during 3 months storage. Total bacteria and coliform group of garlic powder were $4.74{\times}10^{4}$ and $5.0{\times}10^{3}$ per g, respectively and irradiation of 5 kGy and 7 kGy could sterilize coliform group and total bacteria, respectively. $D_{10}$ value of total bacteria was 3.34 and no microorganisms were grown in 5 to f kGy irradiated groups after 3 months storage at $30{\pm}1^{\circ}C$. Moisture, sugars and pH of garlic powder were not remarkably changed during storage but pyruvic acid content was slightly decreased with storage period. Color difference of garlic powder after 3 months storage could not be distinguished by naked eye, but a slight change was recongized by the mechanical measurement.

• Korean Journal of Materials Research
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• v.7 no.2
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• pp.140-144
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• 1997

The effects of the particle size of precursor powder on the microstructure and Jc of Ag-sheathed Ri-2223 tapes were investigated. The calcined powder with overall composition of $Bi_{1-89}Pb_{0-41}Sr_{2-01}Ca_{2-23}Cu_{3-03}O_{y}$ was milled for various times using planetary ball mill. The transport property of the tapes were found to depend strongly on the particle size of the precursor powder Enhanced reactivity of the milled powder facilitated the formation of 2223 phase and resulted in an increase of Jc. Excessive milling, however, led to the amorphisation of the powder and degraded the electrical property of the tapes.

• Journal of the Microelectronics and Packaging Society
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• v.3 no.2
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• pp.27-38
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• 1996

Lithium fluorhectorite 결정상을 함유한 glass ceramics 분말의 형성과 제조된 glass ceramics 분말을 이용한 저온 소결기판의 특성평가를 하였다. Li2O-MgO-MgF2-SiO2 계 유 리로 핵형성 및 결정 성장을 실시하여 lithium fluorhectorite 결정상을 지닌 glass ceramics 를 제조하였다. 유리시편의 핵형성 온도는 46$0^{\circ}C$였고 결정성장온도는 600, 640, 110$0^{\circ}C$에서 나타났다. $600^{\circ}C$에서의 결정상으 Li2.4LiSi4O10F2가 나타났다. Li2.4Mg8LiSi4와 Li2.8Mg0.6SiO4은 lithium fluorhectorite 결정상으로 되기 위한 중간상임을 확인할수 있었다. 64$0^{\circ}C$에서 열처리 후 110$0^{\circ}C$에서 재열처리하여 형성된 결정은 lithium fluorhectorite 와 tridymite가 최종 결정 상으로 나타났다. 이것은 수중에서 water swelling 현상에 의하여 분말화할 수 있었다, 기판 제조용 slurry를 제조하기 위해 glass ceramics 분말에 Al2O3분말을 0,25,50wt%로 혼합한것 과 glass ceramics 분말에 potashborosilica-te glass 분말을 15, 30, 45, 60 wt% 로 배합하 여 doctor blade 법으로 green sheet를 제조하였다. green sheet 는 950~150$0^{\circ}C$로소성하여 기판의 특성을 평가하였다. 겉보기 기공율은 3.06~19,14%이었고, 전기적 특성으로 유전상수 는 3~5(100KHz)를 나타내었다.

• Food Science and Preservation
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• v.22 no.5
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• pp.660-665
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• 2015

This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.