• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.17-17
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• 2003

선폭법[전기선 폭발 법, Electrical Explosion of wire(EEW)]은 $10^{10A}$$m^2$ 이상의 고밀도 전류를 금속와이어에 인가하여 순간적으로 폭발시키는 기술로서 고밀도 대 전류가 금속와이어를 통과할 때, 저항발열에 의해 와이어가 미세한 입자나 금속증기 형태로 폭발하는 현상을 이용하여 나노분말을 합성하는 방법으로 나노 금속분말 뿐만 아니라 분위기 제어에 의한 산화물, 질화물, 탄화물 및 합금분말 둥 다양한 분말을 제조할 수 있는 장점이 있다. 또한 다른 제조법에 비해 양산화에 가장 근접한 기술로 알려져 있으며, 러시아가 세계적 기술수준으로 가장 앞선 것으로 알려져 있으며, 미국, 독일 및 일본 둥에서 1995년 이후 선폭 기술을 이용하여 나노분말 제조를 산업화하였다.다.

• Journal of Powder Materials
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• v.11 no.4
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• pp.279-287
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• 2004

탄소재료는 결정구조에 따라 카본블랙(carbon black), 그라파이트(graphite), 탄소섬유(carbon fiber) 등 다양한 형태가 있으며 그 응용 또한 광범위하다. 이는 탄소재료가 화학적으로 매우 안정하고, 열 및 전기전도성이 우수하며, 기계적인 특성면에서도 고강도, 고탄성율을 가지고 있어서 구조적으로 안정하기 때문이다. 특히 $C_{60}$(fullerene)와 탄소나노튜브(carbon naotube : CNT)등 근래 새로이 발견된 탄소물질들$^{1.2)}$ 은 그 독특한 결정구조와 성질로 인해 다양한 분야의 응용이 예상된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Food Science and Preservation
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• v.15 no.4
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.4
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• pp.172-178
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• 2007

Mica (muscovite) powders were synthesized by hydrothermal method (horizontal turning method). The hydrothermal conditions for the synthesis of mica were prepared by the ratio of $K_2O : Al(OH)_3 : SiO_2$ = 1 : 3 : 3 mol% as the starting materials with KOH (8 mol%) solution as the hydrothermal solvent and reaction temperature at $260^{\circ}C$ for 72hrs. The synthetic powder used for preparation of nano silver coated mica by vertical hydrothermal treatment. The hydrothermal conditions for the treated as nano silver coating were prepared by the synthetic powder as raw materials, triple distilled water ($0.5{\ell}$) solution as the hydrothermal solvent with nano silver sol (1,000 ppm) as the material of nano silver coating and reaction temperature at $160{\sim}260^{\circ}C$ for 72 hrs. After hydrothermal treatment, structural, judgment of nano silver coating and character of nano silver coated mica were examined by XRD, SEM, TEM-EDX and shake plask method.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.193-200
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• 2023

This study evaluate the quality characteristics and antioxidative properties of acorn mook containing seoritae powder(0%, 2%, 4%, 6%). Among them the results of moisture content, Hunter color system, Texture, and antioxidant activity by making a section different Acorn Mook. The moisture content of samples 70.83%~81.77%, as the Seoritae powder Level in the formulation increased. As the Seoritae powder Level in the formulation increased, L-value of samples decreased, a-value of samples 7.29~7.79 increased and b-value decreased. According to the texture evaluation results, as the Seoritae powder level in the formulation significant decreased, the hardness, adhesivness, chewiness and cohesiveness, chewiness of acorn mook decreased. Seoritae powder level in the formulation increased Total phenol contents increased, Total flavonoid contents, DPPH free radical scavenging activity and ABTS radical scavenging activity of acorn mook decreased. The sensory results, the 2% samples received high taste, color, elasticity, chewiness, overall acceptability scores. In addition the 4% added samples of Seoritae powder showed a good overall evaluation compared to the control samples, so if acorn mook is manufactured by adding 2%~4% of Seoritae powder, it is thought that there is a possibility of commercialization of Seoritae acorn mook. We have the above results adding Seoritae powder to make a traditional food mook will help to use it as basic data for making acorn mook with excellent antioxidant activity.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.135-148
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• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

• 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%.