• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1086-1090
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• 1997

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

• Korean Journal of Materials Research
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• v.13 no.3
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• pp.150-154
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• 2003

Amorphous carbon nitride films were deposited on Si(001) substrates by a plasma enhanced chemical vapor deposition technique (PECVD) using $CH_4$and $N_2$as reaction gases. The growth and film properties were investigated while the gas ratio and the working pressure were changed systematically. At 1 Torr working pressure, an increase in the $N_2$partial pressure results in a significant increase of the deposition rate as well as an apparent presence of C ≡N bonding, while little affecting the microstructure and amorphus nature of the films. In the case of changing the working pressure at a fixed $N_2$partial pressure of 98%, a film grown at a medium pressure of $1${\times}$10^{-2}$ Torr shows the most prominent C=N bonding nature and photoluminescent property.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2004.04a
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• pp.135-142
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• 2004

The apparent advantages of FRP (fiber reinforced plastics) composites over the conventional structural materials may be attributed to their high specific strength and stiffness. Other affordable properties of FRPs including an excellent durability make them particularly attractive for the structures in severe service conditions. Therefore, the material and sectional properties of a FRP structural component should be designed to meet its specific requirements and service conditions. This paper is performed the material property optimization under optimum design of pultruded FRP bridge deck section. In the problem formulation, an objective function is selected to minimize the maximum R(strength ratio). The thickness of layers, volumes of fibers and matrix fiber orientation, and stacking sequence of FRPs are used as the design variables. Strength ratio in the design code, material failure criteria and pultruded manufacture thickness are selected as the design constraints to enhance the material performance of FRP decks. From the results of the numerical investigation, we obtained the optimum deck section profile for conventional using object.

• Journal of the Korea Furniture Society
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• v.18 no.4
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• pp.275-281
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• 2007

This study was carried out to know bending process property of bentwood by treatment methods such as microwave and ammonia solution treatment. Bentwood processing was operated on bending-jig form with 60mm and 100mm radius of curvature (ROC). The species was used to Korean red pine (Pinus densiflora). No significant difference was shown in bentwood processing method on ROC. In treatment method, ammonia solution treatment for bentwood was better in dimensional stability and working ability than that of microwave treatment. However, bentwood stress was reduced with ammonia solution treatment. Color of bentwood surface appearance has a dark tendency in ammonia solution treatment. But it seems to beautiful effect of apparent annual ring is rising esthetically by ammonia solution treatment. To utilize wood as a exterior material for living amenity, it has to be closely examined from various angles including surface property, degree of swelling and shrinkage, drying state, retaining strength, durability, safety, and insect damage.

• Archives of Metallurgy and Materials
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• v.64 no.3
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• pp.883-888
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• 2019

439L stainless steel composites blended with fifteen micron SiC particles were prepared by uniaxial pressing of raw powders at 100 MPa and conventional sintering at 1350℃ for 2 h. Based on the results of X-ray diffraction analysis, dissolution of SiC particles were apparent. The 5 vol% SiC specimen demonstrated maximal densification (91.5%) among prepared specimens (0-10 vol% SiC); the relative density was higher than the specimens in the literature (80-84%) prepared by a similar process but at a higher forming pressure (700 MPa). The stress-strain curve and yield strength were also maximal at the 5 vol% of SiC, indicating that densification is the most important parameter determining the mechanical property. The added SiC particles in this study did not serve as the reinforcement phase for the 439L steel matrix but as a liquid-phase-sintering agent for facilitating densification, which eventually improved the mechanical property of the sintered product.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.367-372
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• 2016

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.747-752
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.458-463
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.

• Journal of the Korean Ceramic Society
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• v.49 no.6
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• pp.608-613
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• 2012

We investigated the property changes of MgO powders sintered at temperatures ranging from $700^{\circ}C$ to $1900^{\circ}C$ for 5minutes at a pressure of 2.7 GPa for a high-pressure high-temperature(HPHT) diamond synthesis process. The physical properties of the sintered MgO powders were characterized by optical microscopy, field emission scanning electron microscopy (FE-SEM), Vickers hardness tests, and by the apparent density, and X-ray diffractometry. An optical micro-analysis showed that white MgO powders became black after sintering due to carbon contamination from the graphite heat source. FE-SEM revealed the growth in the grain size of the MgO powders from $0.3{\mu}m$ to $50{\mu}m$ after sintering at $1700^{\circ}C$. The hardness and apparent density increased to $1800^{\circ}C$ while the samples were dedensified at $1900^{\circ}C$ due to the growth of isolated pores. According to the XRD analysis, no phase transformation occurred in the MgO powders. These results suggest that HPHT-sintered MgO powders can show an accelerated sintering process characterized by grain neck growth, pore connections, isolated pore growth and dedensification in 5 minutes, while these processes with the conventional sintering process take at least 5 hours.