• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.559-564
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• 2013

This study was performed to determine effects of dietary inclusion of various concentrations and sources of sea tangle Laminaria japonica on growth, body composition and plasma chemistry of juvenile black porgy Acanthopagrus schlegeli. Juvenile fish (N=810; average mass=8.9 g) were distributed among twenty-seven 200 L flow-through tanks (30 fish per tank). Nine experimental diets were prepared: control (Con) without additives; sea tangle powder at 0.1%, 0.5%, 1%, 2%, 3% and 5%, (P-0.1, P-0.5, P-1, P-3 and P-5 diets, respectively); and fresh sea tangle (F-1); and 1% sea tangle extract (E-1). Each powdered additive was substituted for an eqaul amount of wheat flour, and the extract was substituted for an equal amount of water in the respective experiemtnal diets. Each diet was fed to triplicate groups of fish. Weight gain and feed conversion ratio were not affected by the experimental diets. Feed consumption by fish fed the P-1 diet was higher than that of fish fed the P-3 and P-5 diets. Moisture, crude protein, crude lipid, whole-body ash content (excluding the liver), liver moisture, and crude protein and lipid contents of fish were not affected by the experimental diets. None of the fish plasma criteria were affected by the experimental diets, with the exception of plasma glucose. In conclusion, dietary inclusion of various concentrations and sources of sea tangle did not significantly affect the growth, feed efficiency, body composition or plasma chemistry of juvenile black porgy.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.567-573
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• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

• Journal of Powder Materials
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• v.9 no.3
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• pp.167-173
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• 2002

A new approach to produce nanostructured WC/Co composite powders by a mechanochemical process was made to improve the mechanical properties of advanced hardmetals. Homogeneous spherical W-Co salt powders were made by spray drying of aqueous solution from ammonium metatungstate($(NH_4)_6(H_2W_{12}O_{40})\cdo4H_2O$,AMT) and cobalt nitrate hexahydrate (Co(NO$_3$)$_2$.6$H_2O$). spray dried W-Co salt powders were calcined for 1 hr at $700^{\circ}C$ in atmosphere of air. The oxide powder was mixed with carbon black by ball milling and this mixture was heated with various temperatures and times in $H_2$. The $WO_3/CoWO_4$ composite oxide powders were obtained by calcinations at $700^{\circ}C$. The primary particle size of W/Co composite oxide powders by SEM was 100 nm. The reduction/carburization time decreased with increasing temperatures and carbon additions. The average size of WC particle carburized at $800^{\circ}C$ by TEM was smaller than 50 nm.

• Progress in Superconductivity
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• v.12 no.1
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• pp.1-5
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• 2010

In this work we synthesized both MgB2 and Carbon doped MgB2 superconductor with Ag addition via high energy milling and substituent heat treatment. Heat treatments were performed at $900\;^{\circ}C$ for 30 min in flowing Ar gas. We varied amount of Ag powder. In a range of Ag powder was 0~5wt%. The effect of Ag was correlated with superconducting properties. The results show a slight decrease in critical temperature ($T_c$) and a reduction of critical current density ($J_c$) at high fields for the Ag-doped samples as compared to the un-doped samples. Reduction of $J_c$ may be due to the formation of MgAg compound.

• Journal of the Korean Ceramic Society
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• v.26 no.2
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• pp.195-200
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• 1989

The Silica-Carbon mixture was made with addition of carbon black in the composition which monodispersed spherical fine silica was formed by the hydrolysis of ethylsilicate, mole ratio of Carbon/Alkoxide was 3.1 and $\beta$-SiC powder was synthesized by reacting this mixture at 1,350~1,50$0^{\circ}C$ in Ar atmosphere. The results of this study are as follow : (1) The purity of synthesized $\beta$-SiC powder was above 99.98% and it was in cubic modification with lattice constant of 4.3476$\AA$. (2) The rate-controlling steps varied with the reaction temperature for the syntehsis of $\beta$-SiC in this study ; nucleation and growth of $\beta$-SiC at 1,350~1,40$0^{\circ}C$, interfacial reaction at 1,45$0^{\circ}C$ and diffusion described by Jander Equation at 1,50$0^{\circ}C$. (3) When the rate-determining step was nucleation and growth, the activation energy was about 87.8kcal/mol.

• Journal of the Korean Ceramic Society
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• v.51 no.6
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• pp.539-543
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• 2014

Foam type porous silicon carbide ceramics were fabricated by a polymer replica method using polyurethane foam, carbon black, phenol resin, and silicon powder as raw materials. The influence of the C/Si mole ratio of the ceramic slurry and heat treatment temperature on the porous silicon carbide microstructure was investigated. To characterize the microstructure of porous silicon carbide ceramics, BET, bulk density, X-ray Powder Diffraction (XRD), and Scanning Electron Microscope (SEM) analyses were employed. The results revealed that the surface area of the porous silicon carbide ceramics decreases with increased heat treatment temperature and carbon content at the $2^{nd}$ heat treatment stage. The addition of carbon to the ceramic slurry, which was composed of phenol resin and silicon powder, enhanced the direct carbonization reaction of silicon. This is ascribed to a consequent decrease of the wetting angles of carbon to silicon with increasing heat treatment temperature.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Carbon letters
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• v.22
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• pp.81-88
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• 2017

In the present study, biomass-based lignin was extracted from industrial waste black liquor and the extracted lignin was characterized by means of attenuated total reflectance-Fourier transform infrared spectroscopy and $^1H-nuclear$ magnetic resonance spectroscopy. The extracted lignin was carbonized at different temperatures and then activated with steam at $850^{\circ}C$. The extracted lignin in powder state was transformed into a bulky carbonized lignin due to possible fusion between the lignin particles occurring upon carbonization. The carbonized and then pulverized lignin exhibits brittle surfaces, the increased thermal stability, and the carbon assay with increasing the carbonization temperature. The scanning electron microscopic images and the Brunauer-Emmett-Teller result indicate that the steam-activated carbon has the specific surface area of $1718m^2/g$, which is markedly greater than the carbonized lignin. This study reveals that biomass-based activated carbon with highly porous structure can be produced from costless black liquor via steam-activation process.

• Korean Journal of Materials Research
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• v.23 no.4
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• pp.246-249
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• 2013

Nano-sized ${\beta}$-SiC nanoparticles were synthesized combined with a sol-gel process and a carbothermal process. TEOS and carbon black were used as starting materials for the silicon source and carbon source, respectively. $SiO_2$ nanoparticles were synthesized using a sol-gel technique (Stober process) combined with hydrolysis and condensation. The size of the particles could be controlled by manipulating the relative rates of the hydrolysis and condensation reactions of tetraethyl orthosilicate (TEOS) within the micro-emulsion. The average particle size and morphology of synthesized silicon dioxide was about 100nm and spherical, respectively. The average particles size and morphology of the used carbon black powders was about 20nm and spherical, respectively. The molar ratio of silicon dioxide and carbon black was fixed to 1:3 in the preparation of each combination. $SiO_2$ and carbon black powders were mixed in ethanol and ball-milled for 12 h. After mixing, the slurries were dried at $80^{\circ}C$ in an oven. The dried powder mixtures were placed in alumina crucibles and synthesized in a tube furnace at $1400{\sim}1500^{\circ}C$ for 4 h with a heating rate of $10^{\circ}C$/min under flowing Ar gas (160 cc/min) and furnace cooling down to room temperature. SiC nanoparticles were characterized by XRD, TEM, and SAED. The XRD results showed that high purity beta silicon carbide with excellent crystallinity was synthesized. TEM revealed that the powders are spherical shape nanoparticles with diameters ranging from 15 to 30 nm with a narrow distribution.

• Food Science and Preservation
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• v.7 no.4
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• pp.384-388
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• 2000

This study was carried out to investigate the optimal process conditions of instant soybean soup for the soybean noodles. The process of soybean soup was in the other or soaking, cooking, peeling, drying, milling and packaging. The optimal conditions of soaking process obtained at 25$\^{C}$ for 4hrs, and the protein content of yellow and black soybean after soaking treatment were 21.97% and 19.58%, respectively. As the increasing of cooking time, the moisture content was not changed, and optimal cooking condition through the sensory evaluation was obtained at 100$\^{C}$ and 15min. The protein contents of cooked yellow and black soybean dried by hot-air and far infrared-ray were 43.40∼44.18% and 44.59∼51.36%, respectively. From the results of sensory evaluation, the yellow and black soybean dried with far infrared-ray at 45$\^{C}$ for 5hrs were excellent, and the difference between the marketed soybean soup and instant soybean soup produced by this experimental process for soybean noodles was not exist. The optimal concentration of instant soybean soup for soybean noodles was determined to be 50g of soybean powder with 1L water.