• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.23 no.1
• /
• pp.176-181
• /
• 2009

In this work, a new type of DSCs based on nanoporous FTO structure is being developed for research aimed at low-cost high-efficiency solar cell application. The nanoporous FTO materials have been prepared through the sol-gel combustion method followed by thermal treatment at $450{\sim}850[^{\circ}C]$. The properties of the nanoporous FTO materials were investigated by IR spectra, BET and TEM analyses, and the photovoltaic performance of the prepared DSCs were examined. It can be seen from the result that the nanoporous FTO exhibited good transparent conductive properties, well suited for DSCs application.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.3
• /
• pp.312-319
• /
• 2017

For high value-added applications of natural blue diatomite, the physical refining process and synthesis of SiC from refined diatomite were investigated. Approximately 30 percent Fe ($Fe_2O_3$) in raw blue diatomite was removed by a particle sieve separation process; the Fe composition for 325 mesh down powder was approximately 2 percent. Although a wet and/or dry magnetic separation process had some influence on the separation and/or refining of Fe composition, the Fe composition in the non-magnetic by-product was approximately 2 percent. Water leaching separation was effective in removing the Fe composition; approximately 40 percent of the Fe in raw blue diatomite was removed. The synthesis of ${\beta}$-SiC by a carbothermal reduction of the $SiO_2$ in the refined diatomite using carbon (graphite, carbon black), the effects of an acid-treatment on removing the Fe, and the specific surface area for the synthesized powder were also investigated. The impurities were mostly eliminated and the specific surface area was increased to $52.5m^2/g$.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.173-186
• /
• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.150-175
• /
• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• The Korea Journal of Herbology
• /
• v.33 no.4
• /
• pp.53-58
• /
• 2018

Objectives : Kaempferia parviflora Rhizome is black ginger indigenous to Laos and Thailand. It has been used as a folk medicine to improve blood flow and promote vitality and longevity with good health and well being. For these reasons, Kaempferia parviflora Rhizome has been focused on developing it as a food or food supplement. In addition, Kaempferia parviflora Rhizome could be under consideration of new prescription based on its characteristic compounds, polymethoxyflavonoids. However, it needs to be certified as safe before it can be used. Here, a single-oral toxicity test and safety classification was carried out to identity acute information of the toxicity of Kaempferia parviflora Rhizome powder and to make sure of its safety in clinical applications. Methods : Test substance was orally administered to male and female SD-rat at dose levels of 5000 mg/kg to estimate approximate lethal dose(ALD). Based on the acute information of the toxicity, the safety classification was estimated using the HED(human equivalent dose)-based MOS(margin of safety). Results : At 14 days after treatment with test substance. there were no of test substance related with mortalities and clinical signs. In addition, no changes in the body or organ weights and no gross or histopathological findings were observed. Thus, the ALD of Kaempferia parviflora Rhizome powder was considered over 5,000 mg/kg in both female and male mice. Conclusions : Based on the single oral toxicity test using the highest and limit dose, 5,000 mg/kg and the decision guideline for safety classification based on HED-based MOS, it was estimated that Kaempferia parviflora Rhizome powder is classified as "Specified class B" indicating that clinical dose is not limited to patients as safe as food.

• Applied Biological Chemistry
• /
• v.19 no.3
• /
• pp.145-154
• /
• 1976

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at 70 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour and brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.367-372
• /
• 2008

Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.

• Journal of the Korean Ceramic Society
• /
• v.55 no.3
• /
• pp.285-289
• /
• 2018

We synthesized silicon carbide (${\beta}-SiC$) nanowires with nano-scale diameter (30 - 400 nm) and micro-scale length ($50-200{\mu}m$) on a porous body using low-grade silica and carbon black powder by carbothermal reduction at $1300-1600^{\circ}C$. The SiC nanowires were formed by vapor-liquid-solid deposition with self-evaporated Fe catalysts in low-grade silica. We investigated the characteristics of the SiC nanowires, which were grown on a porous body with Ar flowing in a vacuum furnace. Their structural, optical, and electrical properties were analyzed with X-ray diffraction (XRD), transmission electron microscopy (TEM), and selective area electron diffraction (SAED). We obtained high-quality SiC single crystalline nanowire without stacking faults that may have uses in industrial applications.

• Korean Journal Plant Pathology
• /
• v.10 no.3
• /
• pp.181-191
• /
• 1994

Occurrence of diseases in economic resource plants in Korea is poorly known. This paper reports short descriptions on symptom, occurrence condition, pathogen, and some phytopathological notes for each 10 fungal plant diseases new to Korea; leaf spot of Rosa multiflora with Seimatosporium discosioides causing leaf spot and defoliation, leaf blight of Equisetum arvense with Titaeospora equiseti causing leaf spot to leaf blight, leaf blight of Setaria viridis with Phyrenochaeta setariae causing leaf spot of Aster tataricus with Septoria astericola causing leaf spot and black spot, powdery mildew of Clematis fusca var. coreana with Erysiphe ranunculi causing powdery mildew and dwarfing, powder mildew of Ligularia stenocephala with Erysiphe galeopsidis causing powdery mildew and dwarfing, powdery mildew of Phlox subulata with Erysiphe cichoracearum causing powdery mildew and defoliation tar spot of Lonicera japonica with Rhytisma lonicericola causing tar spot and dwarfing, white rust of Pharbitis nil with Albugo ipomoeae-pandulatae causing white rust and deformation, and white rust of Achyranthes japonica with Albugo achyranthis causing white rust and defoliation.

• Proceedings of the KIEE Conference
• /
• 2008.05a
• /
• pp.185-186
• /
• 2008

Use of the carbon nanotube is superior to general powder state materials of dispersion property. Because its ratio of diameter and length(aspect ratio) is very large, it has been known as a type of ideal nano-reinforcement composite. It used solution mixing method for specimen fabrication. To research dispersion property, we used FE-SEM(Field Emission Scanning Electron Microscope) and AFM(Atomic Force Microscope). As a result, this tendency confirms new conductivity network in which the carbon nanotube between carbon black constitute molecules shows a bond by similar constructive property.