• Food Science and Preservation
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• v.31 no.4
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• pp.660-672
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• 2024

This study aimed to suggest the usability and optimal amount of Orostachys japonicas in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicas powder added increased, but the volume, specific volume, and baking loss rate decreased. The L-and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS⁺ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

• 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 $230A/cm^2$.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.155-155
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• 2003

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.313-317
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• 2013

The feasibility of incorporating mugwort powder as a value-added food ingredient in food products was investigated using yanggaeng as a model system. Mugwort powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% (w/w) levels by adding mugwort amounts based on the total weight of bean sediment. Lightness and yellowness significantly decreased but redness gradually increased. Hardness, gumminess, chewiness, and springiness increased with higher amounts of mugwort powder added in the formulation. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity were significantly influenced by the higher amounts of mugwort powder in the formulation. The highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer acceptance in all attributes. Yanggaeng containing 2% mugwort powder is recommended for overall acceptance, as well as the functional properties of mugwort powder, without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1623-1629
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• 2016

White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.