• Journal of Powder Materials
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• v.12 no.5 s.52
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• pp.336-344
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• 2005

In the present study, the focus is on the effect of cobalt oxide powder in the carbothermal reduction of the titanium-cobalt-oxygen based oxide powder by solid carbon for the optimizing synthesis process of ultra fine TiC/Co composite powder. The titanium-cobalt-oxygen based oxide powder was prepared by the combination of the spray drying and desalting processes using the titanium dioxide powder and cobalt nitrate as the raw materials. The titanium-cobalt-oxygen based oxide powder was mixed with carbon black, and then this mixture was carbothermally reduced under flowing argon atmosphere. Changes in the phase structure and thermal gravity of the mixture during carbothermal reduction were analysed using XRD and TGA. Titanium-cobalt-oxygen based oxide powder desalted at $600^{\circ}C$ had a mixture of $TiO_2\;and\;Co_{3}O_4$. And the one desalted at $800^{\circ}C$ had a mixture of $TiO_2\;and\;CoTiO_3$. In the case of the former powder, the reduction of cobalt oxide powder in the titanium-cobalt-oxygen based oxide powder occurred at lower temperature than the latter one. However, the carbothermal reduction of titanium dioxide powder in the titanium-cobalt-oxygen based oxide powder with a mixture of $TiO_2\;and\;Co_{3}O_4$ occurred at higher temperature than the one with a mixture of $TiO_2\;and\;CoTiO_3$. And also, the former powder showed a lower TiC formation ability than the latter one.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.699-707
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• 2013

This study was conducted to examine the effects of Cheonggukjang powder made using black foods on liver function and lipid composition in streptozotocin(STZ)-induced diabetic rats. The experimental animals were divided into 5 groups and fed the following for 7 weeks; normal diet(control), STZ+normal diet(Diabetic), STZ+50% soybean Cheonggukjang supplementation(DSC), STZ+44.5% yakkong Cheonggukjang supplementation(DYC), and STZ+supplementation with 50% yakkong black food(black rice, black sesame seeds, and sea tangle) Cheonggukjang(DYCB). The results showed that the body weight gain and food efficiency ratio of the STZ-induced diabetic groups were significantly lower than those of the control group. In the Diabetic group, glutamic oxaloacetic transaminase(GOT) and glutamic pyruvic transaminase(GPT) activities and total bilirubin content in serum were significantly greater than those in the control group. However, supplementation with Cheonggukjang reduced these values. In the Diabetic group, the triglyceride, total cholesterol, and low-density lipoprotein(LDL)-cholesterol contents in the serum and liver tissue, as well as the atherogenic index(AI) and cardiac risk factors(CRF) were significantly higher than the corresponding values in the control group, although the high-density lipoprotein(HDL)-cholesterol and phospholipid contents were significantly lower than those in the control group. However, supplementation with Cheonggukjang normalized the changed lipid composition in the STZ-induced diabetic rats. Further, yakkong Cheonggukjang and black food contaning yakkong Cheonggukjang normalized AI and CRF.

• The Korean Journal of Ceramics
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• v.2 no.4
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• pp.221-225
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• 1996

In diamond synthesis by metal film growth method under high pressure and high temperature, the nucleation and growth of diamond was observed dependent on the carbon source variation from graphite powder to the heat treated powders of lamp black carbon. At the low driving force condition near equilibrium pressure and temperature line, nucleation of diamond did not occur but growth of seed diamond appeared in the synthesis from lamp black carbon while both nucleation and growth of diamond took place in the synthesis from graphite. Growth morphology change of diamond occurred from cubo-octahedron to octahedron in the synthesis from graphite but very irregular growth of seed diamond occurred in the synthesis from lamp block carbon. Lamp black carbon transformed to recrystallized graphite first and very nucleation of diamond was observed on the recrystallized graphite surface. Growth morphology of diamond on the recrystallized graphite was clear cubo-octahedron even at higher pressure departure condition from equilibrium pressure and temperature line.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.503-509
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• 2020

The present study investigated the effects of dry and moist heat treatments on total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry (Aronia melanocarpa) fruits. Lyophilized chokeberry powder samples were heated in a drying oven at 60, 100, 160, 180, and 200℃ for 20, 40, or 60 min. Finely ground fresh chokeberry fruits were heated in water at 60, 80, and 100℃ for 20 min, and bioactive compound and antioxidant activity levels were measured. The bioactive compounds and antioxidant activity decreased with increasing temperature and treatment duration. Antioxidant activity was preserved at 160℃ or lower without significant loss for dry heating, whereas moist heat treatment increased both bioactive compounds and antioxidant activity with increasing temperature.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.66-67
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• 2007

We have developed reflective information display using opposite-charged two particles. An appropriate amount of both the yellow and the black powers are putted between the ITO patterned glass substrate separated with cell gap. The rib maintains the cell gap and prevents the interference between the pixels. When a negative voltage is applied to the upper ITO electrode, the positively charged black powder moves to the upper electrode viewing a black appearance. In case of positive voltage is applied to this electrode white particle is observed. So we analyzed the electrical and optical properties of our charged particle type display panel.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.421-425
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• 2001

This study was carried out to develop a traditional Korean snack, Dasik, using Angelica gigas Nakai. Angelica gigas Nakai has been used as a medicinal herb which is grown wild in mountain areas or cultivated in Korea, and known to have various functional effects, especially on a women's disease. As an useful food resource, Angelica gigas Nakai was used to prepare Dasik along with soybean powder and black sesame seeds powder. The quality characteristics of Dasik were measured by sensory evaluation and food compositions and antioxidant activity were analyzed. In the results, Dasik prepared with black sesame seeds powder with 20% Angelica gigas Nakai powder was the most favored. especially by the women's group of 30∼40s in age. The composition of this Dasik was water 11.85%, ash 3.4%, crude protein 14.10% and crude fat 23.44% . The functional components of Angelica gigas Nakai were 2.23 ㎎/g of phenolic compounds and 9.9 ㎎/g of flavonoids. Antioxidant activity of Angelica gigas Nakal was 53.14% at 0.1 g/㎎ concentration.

• Journal of Powder Materials
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• v.11 no.3
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• pp.253-258
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• 2004

We report a carbothermal reduction process for massive synthesis of monolithic W$_{18}$O$_{49}$ phase from tungsten oxide in the presence of carbon source. Carbon black powder was used as a carbon source and added to WO$_3$ by 40 weight percent. Bundles of W$_{18}$O$_{49}$ rods were formed over the temperature range of 80$0^{\circ}C$$^{\circ}C$ to 90$0^{\circ}C$. Pure W$_{18}$O$_{49}$ bundles could be separated from the mixture of W$_{18}$O$_{49}$ and residual carbon black powder. Field emission character of W$_{18}$O$_{49}$ phase was determined using the extracted W$_{18}$O$_{49}$ rods. Flat lamp fabricated from the W$_{18}$O$_{49}$ rods showed the turn-on field of 9.3 V/${\mu}m$.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Journal of Life Science
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• v.31 no.1
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• pp.37-46
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• 2021

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.11
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• pp.7-12
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• 2019

Generally, end effectors for automatic robots can use ceramics such as alumina(Al₂O₃) and silicon carbide(SiC). In this study, black alumina was developed and used in the semiconductor field through powder molding press forming. The black alumina can be mass produced.Alumina and black alumina were ground using a plane grinder to apply to the end effector of an automatic robot. The optimal cutting conditionswere found by analyzing the surface roughness(Ra) of black alumina through grinding. The alumina surface roughness is the feed rate was about 0.72 mm/sec, and the number of revolutions was best at 0.4879 ㎛ at 1700 rpm. In addition, the black alumina surface roughness shows a precision of less than 0.2 ㎛ in most cutting conditions. The feed rate was about 0.72 mm/sec, and the number of revolutions was best at 0.1361 ㎛ at 1900 rpm. The surface roughness of black alumina was better than that of alumina by about 0.35 to 0.47 ㎛.