• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.239-246
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• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.342-349
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• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.267-271
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• 2013

A survey of aflatoxin $B_1$ and ochratoxin A was conducted on dried red pepper and red pepper powder. Total number of 193 samples were collected from local markets in Incheon. The presence of aflatoxin $B_1$ and ochratoxin A was determined by high performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. The recovery rate of aflatoxin $B_1$ and ochratoxin A were more than 80% and the limits of quantification were 0.13 ${\mu}g/kg$ for aflatoxin $B_1$ and 0.30 ${\mu}g/kg$ for ochratoxin A. Aflatoxin $B_1$ was detected in 33 samples (17.1%) with a range of 0.14~9.67 ${\mu}g/kg$ and ochratoxin A was detected in 40 samples (20.7%) with a range of 0.31~3.31 ${\mu}g/kg$. These results show that the occurrence of aflatoxin $B_1$ and ochratoxin A in dried red pepper and red pepper powder tested in this study is low compared with the standard in Korea Food Code (10 ${\mu}g/kg$ as aflatoxin $B_1$ and 7 ${\mu}g/kg$ as ochratoxin A).

• Progress in Superconductivity
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• v.12 no.2
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• pp.88-92
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• 2011

[ $MgB_2$ ]superconducting sheets have been fabricated using powder roll compaction method. Sheet-type $MgB_2$ bulk samples were successfully fabricated using the pre-reacted $MgB_2$ powders. In this work, $MgB_2$ powders were compacted by two rotating rolls and squeezed out as a form of $MgB_2$ sheets of ~1 mm thickness. The rolling speed of 0.3-0.7 rpm and the gap distance of 0.3-0.8 mm between the two rollers were carefully controlled to get a full compaction of the powders into bulk $MgB_2$ sheets. The densities of $MgB_2$ sheets were 1.98-2.05 g/$cm^3$, which is 75.44-77.99 % of the theoretical value of 2.63 g/$cm^3$. And the density comparison was made compared to those of typical $MgB_2$ bulks from uni-axial pressing and $MgB_2$ wires from Powder-In-Tube processing.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.508-516
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• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1175-1181
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• 2005

The purpose of this study was to investigate the effects of green vegetable (kale) juice powder supple-mentation on lipid profiles, plasma homocysteine, folate and vitamin $B_{12}$ in rats fed cholesterol (Chol. ) or Chol. free diet. 7-week old male Sprague Dawley rats (n=40) were divided into 4 groups, and experimental diets containing control diet group (CO), control diet plus 0.5 wt$ \% $ Chol. (CC), control diet added with 5 wt$ \% $ kale (KO), control diet added with 5 wt$ \% $ kale plus 0.5 wt$ \% $ Chol. (KC) were fed for 8 wks. Plasma homocysteine level was examined by amino acid analyzer and serum folate and vitamin $B_{12}$ level were measured by com-petitive radioimmunoassay methods. In various serum lipid profiles, TG level was lower in kale juice powder groups (KO, KC) compared to the corresponding groups (CO, CC) (p<0.001). In Chol. supplemented groups (CC, KC), HDL-Chol. level was lower (p<0.001) and LDL-Chol. level was higher (p<0.05) than Chol. free diet. HDL-Chol. level was higer (p<0.05) in kale juice powder groups. HDL/LDL ratio was lower in Chol. supplemented groups (CC, KC) and tended to be higher in kale juice powder groups (KO, KC) Serum folate and vitamin $B_{12}$ levels were not affected by dietary Chol. and kale juice powder supplementation. Plasma homocysteine level was not affected by dietary Chol. and kale juice powder supplementation, too. Serum folate level was positively correlated with serum vitamin $B_{12}$ level (r=0.5632, p<0.001), but plasma homocysteine level was not significantly correlated with any serum folate, vitamin $B_{12}$ and Chol. levels, respectively. In summary, kale juice powder supplementation have improved serum lipid profiles by increasing the HDL level and decreasing the TG level and have not altered homocysteine level under the sufficient supply of folate and vitamin B complex relating with the homocysteine metabolism.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.8
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• pp.823-830
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• 2008

The feasibility study for the application of the photoelectrocatalytic decolorization of Rhodamine B(RhB) was performed in the slurry photoelectrochemical reactor with powder TiO$_2$. The photoelectrocatalytic process was consisted of powder TiO$_2$, Pt electrode and three 8 W UV-C lamps. The effects of operating conditions, such as current, electrolyte, air flow rate and electrode material were evaluated. The experimental results showed that optimum TiO$_2$ dosage and current in photoelectrocatalytic process were 0.4 g/L and 0.02 A, respectively. It was found that the RhB could be degraded more efficiently by this photoelectrocatalytic process than the sum of the two individual oxidation processes(photocatalytic and electrolytic process). It demonstrated a synergetic effect between the photo- and electrochemical catalysis. Photoelectrocatalytic process was affected to air flow rate and optimum air flow rate was 2 L/min. The electrode material and NaCl effect of decolorization of RhB were not significant within the experiment conditions.

• Progress in Superconductivity
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• v.11 no.2
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• pp.87-91
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• 2010

We fabricated the polyacrylic acid (PAA)-doped $MgB_2$ bulks and characterized their lattice parameters, actual C substitutions, microstructures, and critical properties. The boron (B) powder was mixed with PAA using N,N-dimethylformamide as solvent and then the solution was dried out at $200^{\circ}C$ and crushed. The C treated B powder and magnesium powder were mixed and compacted by uniaxial pressing at 500 MPa, followed by sintering at $900^{\circ}C$ for 1 h in high purity Ar atmosphere. We observed that the PAA doping increased the MgO amount but decreased the grain size, a-axis lattice constant, and critical temperature ($T_c$), which is indicative of the C substitution for B sites in $MgB_2$. In addition, the critical current density ($J_c$) at high magnetic field was significantly improved with increasing PAA addition: at 5 K and 6.6 T, the $J_c$ of 7 wt% PAA-doped sample was $6.39\;{\times}\;10^3\;A/cm^2$ which was approximately 6-fold higher than that of the pure sample ($1.04\;{\times}\;10^3\;A/cm^2$). This improvement was probably due to the C substitution and the refinement of grain size by PAA doping, suggesting that PAA is an effective dopant in improving $J_c$(B) performance of $MgB_2$.

• Journal of Powder Materials
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• v.9 no.5
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• pp.352-358
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• 2002

The effects of boron or manganese added as $B_4C$, Mn, $TiB_2$, B on TiC-30vo1.%$Ni_3Al$ cermet sintered at 1380 and $1400^{\circ}C$ for 1 hour, were examined in relation with shrinkage, relative density, microstructure, lattice parameter, hardness and fracture toughness ($K_{IC}$). The results are summarized as follows: 1) The highest shrink-age showed about 30.5% in the specimen added B$_4$C and the maximum relative density was about 99% in the specimen added $TiB_2$; 2) The grains of TiC were grown during sintering and made the surrounding structure by adding boron and manganese. The largest grain size showed about $2.8\mutextrm{m}$ in the specimen with boron sintered at $1400^{\circ}C$;3) The lattice parameter of TiC was about $4.325\AA$ and $Ni_3Al$ about $3.592\AA$ by adding other elements; 4) The highest hardness was about $1100kgf/\textrm{mm}^2$ in the specimen with B4C; 5) The fracture toughness ($K_{IC}$) showed about $15MNm^{-3/2}$ in the specimen added $TiB_2$.

• Progress in Superconductivity and Cryogenics
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• v.22 no.4
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• pp.20-23
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• 2020

Among many variables in processing the high performance MgB2 bulk superconductors, simple and important approach is to optimize the size dependence of the Mg & B raw powders. The present study is dedicated towards the variation in superconducting properties of MgB2 depending upon the various combination of Mg & B powders with the two different particle sizes respectively. From morphological investigation of the MgB2 samples, narrow and long pores are observed when the larger Mg powders are used, whereas it is rather like the oval shapes with the smaller Mg powders. Also, it can be seen that the connectivity of the MgB2 samples is much enhanced with the smaller size of the B powders. Jc-H properties of the MgB2 samples also indicate that the highest Jc can be obtained when using the smaller size of the B powder with the combination of the smaller Mg powders than that of the larger Mg powders. If the cases with the larger B powers, it is more favorable to select the larger Mg powders with the better Jc-H properties considering shorter diffusion length of Mg and more homogeneous mixture between the Mg & B powders.