• 대한금속재료학회지
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• 제46권1호
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• pp.44-51
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• 2008

The effects of magnetic powder size on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr(wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The composite sheet including small magnetic flakes with the size less than $26{\mu}m$ exhibited high power loss in the GHz frequency range as compared with the sheets having large alloy flakes of $45{\sim}75{\mu}m$. Moreover, both the complex permeability and the loss factor increased with the decrease in size of the alloy flakes. The large power loss of the sheets containing small magnetic flakes was attributed to the high complex permeability, especially their imaginary part. The high complex permeability of the sheets composed of small flakes was considered to be due to the highly thin shape of the flakes inducing low eddy-current loss.

• 대한금속재료학회지
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• 제47권12호
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• pp.866-872
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• 2009

The effects of magnetic powder thickness on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr (wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The atomized FeSiCr powders were milled by using attritor for 12, 24, and 36 h, powder thickness changed from $40{\mu}m$ to $3{\mu}m$ upon 36 h milling. The composite sheet, including thinned magnetic flakes, exhibited higher power loss in the GHz frequency range as compared with the sheets having thick flakes. Moreover, both the complex permeability and the loss factor increased with the decrease in thickness of the alloy flakes. Therefore, the enhanced power loss property of the sheets containing thin alloy flakes was attributed to the flakes of high complex permeability, especially their imaginary part. Additionally, the complex permittivity was also increased with the reduction of flake thickness, and this behavior was considered to be helpful for improvement of the electromagnetic wave absorption characteristics in the composite sheets, including thin alloy flakes.

• 동아시아식생활학회지
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• 제11권2호
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• 한국산림과학회지
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• 제77권2호
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• pp.252-257
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• 1988

목질(木質)플레이크 및 P.P망(網)플레이크를 톱밥보오드에 혼합하여 그 효과를 보고자 크기를 $1{\times}1cm^2$, $1.5{\times}1.5cm^2$, $1{\times}2cm^2$로 절단하고, 혼합량을 1%, 2%, 3%, 4%로하여 보오드를 제조(製造)하여 그 물리적(物理的) 및 기계적(機械的) 특성(特性)을 조사고찰(調査考察)한 바, 그 결론(結論)을 간단히 지으면 다음과 같다. 1) 플레이크를 혼합한 톱밥보오드의 두께 팽창율(膨脹率)은 혼합비가 증가함에 따라 감소(減少)하였고 P.P망(網)플레이크를 혼합한 경우에도 같은 양상을 보여주었다. 2) 휨파괴계수(破壞係數)는 플레이크 및 P.P망(網)플레이크의 혼합비가 증가할수록 증가하였다. 플레이크 크기가 $1{\times}2cm^2$인 경우 모두 대조보오드보다 높은 값을 나타내었고 P.P망(網)플레이크의 경우에는 $1.5{\times}1.5cm^2$ 크기일때 대조보오드보다 모두 높은 휨파괴계수치(破壞係數値)를 보였다. 3) 플레이크 혼합비가 증가함에 따라 휨탄성계수(彈性係數)는 증가하는 경향을 보여주었으며, 이러한 경향은 P.P망(網)플레이크를 혼합한 경우에도 동일하게 나타났다. P.P망(網)플레이크의 경우 망(網)플레이크의 면적이 커짐에 따라 휨탄성계수(彈性係數)는 증가하는 경향을 나타내었다. 4) 플레이크를 혼합한 보오드의 경우, 그 물리적(物理的), 기계적(機械的) 성질(性質)에 관여하는 주인자는 형상(形狀)으로 나타났으며, aspect ratio가 커짐에 따라 보오드의 성질(性質)이 향상되었다. P.P망(網)플레이크를 혼합한 보오드의 경우 주인자는 망(網)플레이크의 단면적으로, 단면적이 클수록 보오드의 성질(性質)을 개선(改善)시킬 수 있었다.

• 기본간호학회지
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• 제16권2호
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• pp.207-213
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• 2009

Purpose: This study was done to examine how medication contamination in a single-dose glass ampule is affected by minute glass flakes generated in different methods of cutting the ampule. Method: Sixty medication-containing glass ampules were randomly assigned to two groups. The number of glass flakes, resulting from two different cutting methods (with cotton and without cotton), were counted under the microscope. Contamination was evaluated by extracted the medication with a syringe and culturing it in E. coli, coliform, and aerobic bacteria culture media. Result: Fewer glass flakes were found in the ampules when the ampule was cut with cotton. The use of cotton, however, did not significantly change the degree of drug contamination. Conclusion: Although minute glass flakes generated in the ampule cutting operation did not significantly contaminate the medication and the use of cotton decreased the number of glass flakes in the ampules, glass flakes injected into the blood and tissues of the patient remain a risk factor. Therefore, pre-filled syringes or syringes with filters would be alternative methods and safeguards against the possible injection of glass flakes generated while cutting the ampule.

• 한국식품조리과학회지
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• 제22권1호
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.1018-1033
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• 2021

In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

• 한국자기학회지
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• 제23권3호
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• pp.83-88
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• 2013

두께 1 ${\mu}m$ 정도의 연자성 Fe-Si-Cr 합금 박편을 편상화 가공을 실시한 그대로 및 500과 $700^{\circ}C$에서 1시간 어닐링한 후 이를 폴리머 중에 분산시켜 준마이크로파 대역의 전자파 노이즈 억제용 복합 시트를 제조하여, 자성 합금의 열처리가 전자파 전송 손실(전력 손실)에 미치는 영향을 조사하였다. 합금 분말을 어닐링하지 않은 것이 어닐링한 분말을 사용한 경우보다 수 GHz의 주파수 대역에서 전력 손실의 크기가 증가하였다. 이 때 복소 투자율의 허수항 크기도 어닐링을 하지 않았을 때 더 큰 값을 나타내었는바 편상화 가공 상태의 자성 분말을 사용한 복합 시트가 우수한 전자파 노이즈 흡수 특성을 가지며, 이에는 그의 높은 복소 투자율의 허수항 크기가 기여하고 있는 것으로 판단되었다. 반면 편상화 시킨 합금 박편을 어닐링 한 경우에는 와전류 효과의 증대에 따라 복소 투자율이 낮아지고 따라서 전력 손실도 저하되는 것으로 생각되었다.

• 한국식품과학회지
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• 제19권1호
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• pp.75-80
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• 1987

마늘 플레이크 건조시 갈변을 방지하기위하여 축합 인산염의 농도 및 침지시간에 따라서 마늘 플레이크의 갈변현상을 조사하였다. 마늘 플레이크 건조중 갈변억제는 인산염 농도, 침지시간 및 환원당에 의해서 크게 좌우되며 갈변물질의 형성속도는 환원당 함량과 반비례의 관계가 있었다. 인산염 처리는 0.3%에서 3분간 침지함으로서 마늘 건조중 갈변을 억제할 수 있었으며 pyruvate 성분의 감소는 $0.2{\sim}0.3%$에서 3분 침지하는 것이 가장 적었다. 건조수율을 인산염을 처리하면 처리하지 않을 경우보다 $1.62{\sim}1.75%$의 수율이 떨어졌는데 이는 가용성 물질이 용출되어 수율이 감소되는 것으로 생각되었다.

• Computers and Concrete
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• 제21권3호
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• pp.261-267
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• 2018

This paper discusses a study of cement mortar reinforced with Graphene Oxide (GO) flakes carried out at the University of Plymouth. Over 60 specimens were prepared and tested to obtain the tensile, compressive and flexural strengths of cement mortar with/without 0.5% GO flakes by weight of cement. The dispersion of the GO flakes and the effect of the use of polycarboxylate ether superplasticizer (0.2% by weight of cement) on the material strength are discussed. Images of the particle sizes of GO are presented from the transmission electron microscopy analysis. In addition, the images from the field emission scanning electron microscope analysis are also presented to show the difference of the microscopic structure of cement mortar with/without GO. The results of the strength tests are presented. It is shown that the inclusion of the GO flakes in general led to positive results, which suggest that GO improved the tensile, compressive and flexural strengths of cement mortar.