• Journal of Powder Materials
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• v.19 no.1
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• pp.6-12
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• 2012

Electricity is generated by the combined reactions of hydrogen oxidation and oxygen reduction which occur on the Pt/C catalyst surface. There have been lots of researches to make high performance catalysts which can reduce Pt utilization. However, most of catalysts are synthesized by wet-processes and a significant amount of chemicals are emitted during Pt/C synthesis. In this study, Pt/C catalyst was produced by arc plasma deposition process in which Pt nano-particles are directly deposited on carbon black surfaces. During the process, islands of Pt nano-particles were produced and they were very fine and well-distributed on carbon black surface. Compared with a commercialized Pt/C catalyst (Johnson & Matthey), finer particle size, narrower size distribution, and uniform distribution of APD Pt/C resulted in higher electrochemical active surface area even at the less Pt content.

• Composites Research
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• v.32 no.5
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• pp.222-228
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• 2019

The proton exchange membrane fuel cell (PEMFC) system has many potential uses as an environmentally friendly power source. Carbon fiber composite bipolar plates are highly corrosion resistant and have high specific strength and stiffness in acidic environments, however, the relatively low electrical conductivity is a major issue which reduces the efficiency of PEMFC. In this study, electrically conductive particles (graphite powder and carbon black) are applied to carbon-epoxy composite prepregs to reduce the electrical resistance of the bipolar plates. The electrical resistance and mechanical properties are measured using conventional test methods, and a unit cell performance evaluation of developed carbon composite bipolar plates is performed to compare with the conventional bipolar plate.

• Journal of the Korean Ceramic Society
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• v.29 no.6
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• pp.471-479
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• 1992

AlN powder was synthesized by carbothermal reduction and nitridation using Al2(SO4)3.18H2O as the starting material. The synthesized AlN powder was fine but contained oxygen. Therefore carbonaceous material (carbon black or phenol novolac) was added teogether with the sintering aids (CaO, CaF2, CaCl2, Y2O3 and YF3). It was found that pressureless sintering at 1700~180$0^{\circ}C$ after deoxidation at 150$0^{\circ}C$ suppressed the formation of second phase (27R) and reduced the contents of lattice oxygen within AlN ceramics.

• Journal of the Korean Ceramic Society
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• v.24 no.2
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• pp.139-146
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• 1987

${\beta}$-SiC powders were prepared by the simultaneous reduction and carbiding of Jecheon quartzite at 1400$^{\circ}C$ for 7 hours in hydrogen atmosphere, using graphite or carbon black as the reducing and carbiding reagent. The prepared SiC powder was acid-treated with the mixture of fluoric acid and hydrochloric acid at room temperature and also by heating on an alcohol lamp for one hour, respectively. The impurities were mostly eliminated and the purity of SiC became 98.5% after hot acid treatment. The specific surface area of SiC powder was also increased up to 115㎡/g by hot acid treatment. This pure and fine SiC powder was hot-pressed at 1900$^{\circ}C$ for 30min, using 5wt% Al2O3 as a sintering aid. The density, M.O.R., KIC and hardness of the hot-pressed SiC ceramics were 3.195g/㎤, 48.7Kgf/$\textrm{mm}^2$, 5.4MN/㎥/2 and 2,182Kgf/$\textrm{mm}^2$, respectively.

• Textile Coloration and Finishing
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• v.22 no.2
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• pp.118-122
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• 2010

The interest in textile which has far-infrared ray emissive property has been increased in the field of biophysics and medicine. In this study, far-infrared ray emissive polyurethane nano-web was obtained using electrospinning of polyurethane(PU) solution mixed with ceramics powder and far-infrared ray emissive properties of nano-web were evaluated by measuring far-infrared ray emission power and emissivity(%). To investigate the influence of concentration of ceramics powder in PU solution and temperature for far-infrared ray emissive properties, far-infrared ray emissivity was measured at varied temperature using various nano-web including varied concentration of ceramics powder. Polyurethane nano-web was characterized by SEM to observe the deposition of ceramics powder on polyurethane nano-web surface. The far-infrared ray emissivity was increased with the concentration of ceramics powder in the nano-web. The far-infrared ray emission power was enhanced with increasing temperature of the samples; however, far-infrared ray emissivity was decreased with increasing temperature because the increase of emission power of ceramic containing nano-web was lower than the emission power of black body one.

• Journal of Powder Materials
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• v.11 no.1
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• pp.28-33
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• 2004

In the present study, the focus is on the analysis of carbothermal reduction of the titanium-cobalt-oxygen based oxide powder by solid carbon for the optimizing synthesis process of ultra fined 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 a flowing argon atmosphere. The changes in the phase structure and thermal gravity of the mixture during carbothermal reduction were analysed using XRD and TGA. The synthesized titanium-cobalt-oxygen based oxide powder has a mixture of $TiO_2$ and $CoTiO_3$. This oxide powder was transformed to a mixed state of titanium car-bide and cobalt by solid carbon through four steps of carbothermal reduction steps with increasing temperature; reduction of $CoTiO_3$ to $TiO_2$ and Co, reduction of $TiO_2$, to the magneli phase($Ti_nO_{2n-1}$, n>3), reduction of the mag-neli phase($Ti_nO_{2n-1}$, n>3) to the $Ti_nO_{2n-1}$(2$\leq$n$\leq$3) phases, and reduction and carburization of the $Ti_nO_{2n-1}$(2$\leq$n$\leq$3) phases to titanium carbide.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.63-68
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• 2009

Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.12
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• pp.786-790
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• 2016

Hole explosion behaviors were observed during drilling fine holes with laser beam on the LTCC green bar of $320{\mu}m$ thick after lamination of green sheets prepared by tape casting of thick film process. The incidence of these hole explosions was inversely proportional to hole sizes. The incidence of hole explosion was 20 % number of hole with the size of $60{\mu}m$ exploded for the UV radiation, while the explosion did not appear for hole sizes over $100{\mu}m$. To prevent hole explosion behavior during laser-drilling of fine holes, carbon black powder was added as an additive in the LTCC composition, which has superior thermal durability. As a consequence, hole explosion rate was suppressed to 0.8 % for the hole size of $50{\mu}m$ green sheet with the carbon black amount of 10 weight % and the laser power of 3 watt. Added carbon is thought to reduce the heat-affected region during laser drilling.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.31-47
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• 2018

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.