• Korean Journal of Materials Research
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• 제5권6호
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• pp.748-753
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• 1995

Solid solution of NaNb $O_3$70 mol% and SrTi $O_3$30 mol% was single phase. A broad dielectric peak was found at about l00K. Crystal structure was analysed at room temperature and 12K using Rietveld analysis. The unit cell was assigned to have a a doubled lattice parameter of simple perovskite sturcture at room temperatue, the structure was orthorombic with space group Pmmn. At 12K, the structure was also orthorombic with space group Pnma. This structure change with temperature was due to the distortion of oxygen octahedron. This distortion of oxygen octahedron was made by the decrease of (Ti, Nb)-O bounds length with no variation of (Ti, Nb)-O-(Ti, Nb) bound angle. Therefore the broad dielectirc peak about l00K was attributed to the structural change casued by oxygen octahedron distortion.

• Journal of the Korean Electrochemical Society
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• 제2권4호
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• pp.221-226
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• 1999

Two needle cokes (NC-A and NC-B) that differ in both the texture and impurity content to each other were graphitized at $2000-3000{\circ}C$, and the average particle size, size distribution and surface area were compared after milling. Their anodic properties in Li secondary batteries were also analyzed. Two materials showed a higher degree of graphitization with an increase in the preparation temperature, however, the NC-B series was less graphitized than NC-A due to the presence of impurities and less ordered mosaic texture. The mein particle size of the milled powder was proportional to the degree of graphitization, but the surface area showed the opposite trend. The highly graphitized materials yielded powders of lower uniformity in the size distribution. The discharge capacity of the resulting carbons steadily decreased in the temperature range of 1000 to $2000^{\circ}C$ due to the depletion of carbonaceous interlayers that contain crystal defects. A later increase in the discharge capacity was observed at $>2000^{\circ}C$, which arises from the formation of graphitic interlayers. The milling process gave rise to a sloping discharge curve at >1.0 V, but this was converted to a plateau at <0.25V after a repeated cycling or additional heat-treatment at $1000^{\circ}C$. The discharge at >1.0V likely comes from the disordered surface structure formed during the milling process. The evolution of a plateau at <0.25 V suggests that this disordered structure transforms to a more ordered graphitic one upon a cell cycling or heat-treatment.

• Journal of Animal Science and Technology
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• 제50권3호
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• pp.321-330
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• 2008

본 연구는 흑운모 분말 급여시 육성돈에 생산성, 면역관련 혈액학적 지표, 혈청 내 스트레스 농도 및 분내 유해가스 발생에 미치는 영향을 구명하고자 실시하였다. 시험 동물은 [(Landrace ×Yorkshire)×Duroc] 3원 교잡종 육성돈 96두를 공시하였으며, 시험 개시시의 체중은 29.45±1.35kg으로 사양시험을 42일간 실시하였다. 시험설계에서 공시돈은 돈방당 4두씩 1) CON(Basal diet), 2) Solt2(Basal diet+Solto-B 0.2%), 3) Solt4(Basal diet+Solto-B 0.4%) 및 4) Solt6 (Basal diet+Solto-B 0.6%)로 4처리구에 각각 6돈방씩 완전 임의배치 하였다. 질소 소화율에서는 solt4 처리구가 CON과 solt2 처리구에 비해 유의적으로 높게 나타내었다(Linear effect = 0.016). 총 에너지에서는 Solt4와 Solt6 처리구가 CON 처리구에 비해 유의적으로 높게 나타내었다(Linear effect=0.008, Quadratic effect=0.019). 면역 및 스트레스 관련 혈액성상에서는 처리간의 차이가 없었다. 황화수소는 5 day와 10 day에서 대조구에 비해 Solt 처리구가 유의적으로 감소를 하였다(5 day, Linear effect=0.009, Quadractic effect=0.037; 10 day, Linear effect = 0.009). 아세트산는 5 day에서 대조구에 비해 Solt 처리구가 유의적으로 감소를 하였다(Linear effect <0.001, Quadractic effect < 0.001). 15 day에서도 CON과 Solt6 처리구가 Solt2와 Solt4 처리구에 비해 유의적으로 감소를 하였다(Quadractic effect=0.023). 메캅탄은 5 day와 10 day에서 CON 처리구에 비해 Solt 처리구가 유의적으로 감소를 하였다(5 day, Linear effec= 0.029, Quadractic effect=0.037; 10 day, Linear effect=0.029). 암모니아는 5 day, 10 day 및 15 day에서 Solt2와 Solt4 처리구가 CON과 Solt6 처리구에 비해 유의적으로 감소하였다(5 day, Quadractic effect=0.038; 10day, Quadractic effect = 0.045; 15day, Quadractic effect = 0.038). 결론적으로, 육성돈에 흑운모 분말 급여시 분내 유해가스 함량에 유의적인 감소를 나타내었다.

• Food Science and Preservation
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• 제22권2호
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal of the Korean Chemical Society
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• 제63권6호
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• pp.453-458
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• 2019

Synthesis of ZnCo₂O₃ oxide is performed by sol-gel method via nitrate-citrate route. Powder X-ray diffraction (XRD) study shows monoclinic unit cell having lattice parameters: a = 5.721(1) Å, b = 8.073(2) Å, c = 5.670(1) Å, β = 93.221(8)°, space group P_2/m and Z = 4. Average crystallite sizes determined by Scherrer equation are the range ~14-32 nm, whereas SEM micrographs show nano-micro meter size particles formed in ZnCo₂O₃. Endothermic peak at ~798 K in the Differential scanning calorimetric (DSC) trace without weight loss could be due to structural transformation and the endothermic peak ~1143 K with weight loss is due to reversible loss of O₂ in air atmosphere. Energy Dispersive X-ray (EDX) analysis profile shows the presence of elements Zn, Co and O which indicates the purity of the sample. Magnetic measurements in the range of +12 kOe to -12 kOe at 10 K, 77 K, 120 K and at 300 K by PPMS-II Physical Property Measurement System (PPMS) shows hysteresis loops having very low values of the coercivity and retentivity which indicates the weakly ferromagnetic nature of the oxide. Observed X-band EPR isotropic lineshapes at 300 K and 77 K show positive g-shift at g_iso ~2.230 and g_iso ~2.217, respectively which is in agreement with the presence of paramagnetic site Co²⁺(3d⁷) in the oxide. DC conductivity value of 2.875 ×10^-8 S/cm indicates very weakly semiconducting nature of ZnCo₂O₃ at 300 K. DRS absorption bands ~357 nm, ~572 nm, ~619 nm and ~654 nm are due to the d-d transitions ⁴T_1g(⁴F)→²E_g(²G), ⁴T_1g(⁴F)→⁴T_1g(⁴P), ⁴T_1g(⁴F)→⁴A_2g(⁴F), ⁴T_1g(⁴F)→⁴T_2g(⁴F), respectively in octahedral ligand field around Co²⁺ ions. Direct band gap energy, E_g~ 1.5 eV in the oxide is obtained by extrapolating the linear part of the Tauc plot to the energy axis indicates fairly strong semiconducting nature of ZnCo₂O₃.

• Journal of the korean veterinary medical association
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• 제18권11호
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• pp.48-53
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• 1982

In order to examine effects of fowl gizzard membrane dry powder on blood picture in egg type fowl on the basis of the data obtained from 60 pieces female egg type fowl, they are allotted for 4 treatments according to the level of the control, $1\%(T_

• Journal of the Korean Society of Food Culture
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• 제16권2호
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• pp.180-186
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• 2001

The purpose of this study was to investigate the sensory and physicochemical attributes of Cham-chwi dduk with various amounts of Cham-chwi(Aster scaber) and salt. Cham-chwi dduk was made by steaming glutinous rice flour with Cham-chwi powder for 15 min. Cham-chwi powder was added 1, 3, 5% of glutinous rice flour weight and salt was added 0.5, 1.0 1.5%. According to the sensory evaluation, bitterness and Cham-chwi flavor increased as the amount of Cham-chwi increased and saltiness increased as the amount of salt increased(p<0.05). In the textural profiles, chewiness, adhesiveness, hardness and gumminess were highest when 3% Cham-chwi was added. The moisture content of Cham-chwi dduk was increased as the amount of Cham-chwi was increased and the amount of salt was decreased. The more amount of added Cham-chwi increase, the more green color was strong and yellow color was weak. These results were used to determine the optimum conditions of adding levels of Cham-chwi and salt. Conditions were standardized with minimum range of firmness when expected value of Cham-chwi flavor was more than six and expected value of bitterness was less five. The optimum conditions of Cham-chwi dduk was established as the 3.1% Cham-chwi and 0.6% salt.

• Food Science and Preservation
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• 제18권1호
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• pp.33-38
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• 2011

We investigated the quality characteristics of cookies prepared after addition of various concentrations of used coffee grounds (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. As coffee grounds concentration rose, decrease in the pH of cookie dough was evident. In terms the water-holding capacity of dough, cookies prepared 3% (w/w) coffee grounds yielded the highest value. With an increase in coffee grounds concentration, the color a value rose, but the L and b values fell. The gelatinization temperature became higher, but both peak viscosity and 15 min-height values declined. The spread and loss ratios decreased but the leavening rate rose significantly with elevation of coffee grounds concentration. The hardness of cookies rose but slightly, as coffee grounds concentration rose. Upon sensory evaluation of all of appearance, flavor, and overall preference, cookies prepared with addition of used coffee grounds were superior to those without grounds, whereas those prepared using 1%-3%(w/w) coffee grounds showed the highest overall acceptability. Thus cookies made using coffee grounds can be economically competitive. In addition, the ingredients of coffee powder and used coffee grounds were shown to be very similar, except that coffee grounds contain 15-fold less caffeine than dose coffee powder. As health concerns are popular today, the use of coffee grounds to manufacture processed food may be acceptable.

• Journal of the Korean Ceramic Society
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• 제36권2호
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• pp.203-209
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• 1999

LaAlO3d single phase used as the butter layer on Si wafer for YBa2Cu3O7-$\delta$ superconductor application were prepared by solid state reaction method and by self-sustaining combustion process. The microstructure and crystallity of synthesiszed LaAlO3 powder studied using scanning electron microscope (SEM) and X-ray diffractometer(XRD), specific surface area and sintering characteristics fo powder were investigated by Brunauer-Emmett-Teller (BET) method and dilatometer respectively. In solid state reaction method, it is difficult to obtain LaAlO3 single phase up to 150$0^{\circ}C$ period. However, in self-sustaining combustion process, it is to easy to do it only $650^{\circ}C$. Based on the results of analysis of dilatometer it is easier to obtain high sintering density (98.87%) in self-sustaining combustion process than in the solid state reaction method. This reason is that the average particle size prepared by self-sustaining combustion process is nano crystal size and has high specific surface are value(56.54 $m^2$/g) compared with that by solid state reaction method. Also, LaAlO3 layer on the Si wafer has been achieved by screen printing and sintering method. Even though the sintering temperature is 130$0^{\circ}C$, the phenomena of silicon out diffusion in LaAlO3/Si interphase are not observed.

• Journal of the Korean Society of Food Science and Nutrition
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• 제45권1호
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• pp.76-83
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• 2016

This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.