• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.513-518
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• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1269-1270
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• 2006

Mg-Zn-RE alloys had a novel lond period stacking ordered (LPO) structure. Their rapidly solidified powder metallurgy (RS P/M) alloys exhibited a combination of high strength and god ductility (tensile yield strength above 550 MPa and elongation above 5%). The LPO Mg-Zn-RE RS P/M alloys had high elevated temperature strength (tensile yield strength above 380 MPa at 473 K) and exhibited a high-strain-rate superplasticity at higher temperatures. In Japan, a national project for developing high strength LPO Mg-Zn-RE RS P/M alloys has started at 2003 for 5 years, which is founded by the Ministry of Economy, Trade and Industry (METI) of Japan. In the national project, project targets in materials performances have been achieved. The developed LPO Mg-Zn-RE RS P/M alloys exhibited higher tensile yield strength, fatigue strength and corrosion resistance than high strength aluminum alloys of extra-super-duralumin (7075-T6).

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.129-138
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• 2024

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

• Progress in Superconductivity and Cryogenics
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• v.21 no.2
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• pp.40-44
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• 2019

In this study, the effects of the compaction method for (Mg+2B) powders on the apparent density and superconducting properties of $MgB_2$ bulk superconductor were investigated. The raw powders used in this study were nano-sized boron (B) and spherical magnesium (Mg). A batch of a powder mixture of (Mg+2B) was put in a steel mold and uniaxially pressed at 1 ton or 3 tons into pellets. Another batch of the powder mixture was uniaxially pressed at 1 ton and then pressed isostatically at $1800kg/cm^2$ in the water chamber. All pellets were heat-treated at $650^{\circ}C$ for 1 h in flowing argon gas for the formation of $MgB_2$. The apparent density of powder compacts pressed at 3 ton was higher than that at 1 ton. The cold isostatic pressing (CIP) in a water chamber allowed further increase of the apparent density of powder compacts, which influenced the pellet density of the final products ($MgB_2$). The compaction methods (uniaxial pressing and CIP) did not affect the formation of $MgB_2$ and superconducting critical temperature ($T_c$) of $MgB_2$, but affected the critical current density ($J_c$) of $MgB_2$ significantly. The sample with the high apparent density showed high $J_c$ at 5 K and 20 K at applied magnetic fields (0-5 T).

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1035-1036
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• 2006

The microstructure and mechanical properties of the $Mg_{97}Zn_Y_2$ alloy prepared by spark plasma sintering of gas atomized powders have been investigated. After consolidation, precipitates were observed to form in the ${\alpha}-Mg$ solid solution matrix of the $Mg_{97}Zn_1Y_2$ alloy. These precipitates consisted of $Mg_{12}YZn$ and $Mg_{24}Y_5$ phases. The density of the consolidated bulk Mg-Zn-Y alloy was $1.86g/cm^3$. The ultimate tensile strength and elongation were dependent on the consolidation temperature, which were in the ranges of 280 to 293 MPa and 8.5 to 20.8 %, respectively.

• Journal of the Korean Ceramic Society
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• v.25 no.5
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• pp.465-472
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• 1988

Alpha alumina powder with fine particle size and narrow particle size distribution was prepared by precipitation method using Al2(SO4)3.18H2O as a starting material. The alpha alumina powder was prepared by calcining aluminum hydroxide which was formed under various pH values. The sinterabilityof alpha alumina powder and the effect of MgO on the sinterability of alpha alumina powder were investigated. The sinterability of alpha alumina powder was the order of pH=10≒pH11>pH=7≒pH9, and alpha alumina obtained from boehmite which was prepared by precipitation method reached to 97.5% of theoretcal density by the pressureless sintering. The effect of MgO on volume shrinkage of alumina was very slight in the initial sintering stage but remarkable in the final sintering stage. It was also found that MgO controlled effectively the grain growth of alumina.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• The Journal of the Korean dental association
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• v.57 no.10
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• pp.560-568
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• 2019

Purpose: This study evaluated the antibacterial effects of curcuma, ginger, and finger root extracts in water-soluble powder on planktonic Streptococcus mutans(S.mutans), which is known to cause dental caries, in order to confirm whether these extracts could perform as photosensitizers for the effects of photodynamic therapy (PDT). Methods: This study used the strain of streptococcus mutans ATCC 25175 distributed by the Korean Collection for Type Cultures of the Korea Research Institute of Bioscience & Biotechnology. Commercial edible curcuma, ginger and finger root were used as the natural extracts for the use of photosensitizer. To extract organic solvent, 3 g of each powder was mixed in $30m{\ell}$ of dimethyl sulfoxide (DMSO, VWR, Germany) before extraction. $1.8m{\ell}$ of the photosensitizer solution, manufactured in the concentrations of 5, 0.5, and $0.05mg/m{\ell}$, was mixed with $0.2m{\ell}$ of the S. mutans culture medium that had been cultured for 2 days. To induce the photodynamic reaction, Qraycam (AIOBIO, Seoul, Korea) equipped with 405 nm LED was used to expose light for 5 minutes to irradiate 59 nW energy for 300 seconds. Results: Compared with the case with no light, a higher photodynamic therapeutic effect was confirmed with $0.05mg/m{\ell}$ curcuma powder extract, the concentration of $0.5mg/m{\ell}$ and LED light of 405 nm wavelength (p=0.000, p=0.003). $0.05mg/m{\ell}$ of curcuma powder extract and the concentration of $0.5mg/m{\ell}$ showed 100% antibacterial effect when exposed to light, whereas the concentration of $5mg/m{\ell}$ showed 11.95% antibacterial effect. When exposed to light, $0.05mg/m{\ell}$ of ginger powder extract showed an antibacterial effect which didn't statistically decrease. The concentrations of $0.5mg/m{\ell}$ and $5mg/m{\ell}$ did not show any antibacterial effects. As a result of examining any photodynamic therapeutic effects of finger root powder extract on S. mutans, no statistically significant effect was found. Conclusion: The curcuma powder extract is expected to perform as a photosensitizer. Even though belonging to the same ginger family, ginger powder and finger root powder seem difficult to perform as photosensitizer.

• Korean Journal of Metals and Materials
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• v.50 no.2
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• pp.183-190
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• 2012

Hydrogen was generated by the reaction of metal hydride with water. The variation of hydrogen generation with the kind of powders (milled $MgH_2$, and $MgH_2$ milled with various contents of MgO, $MgCl_2$ or $Ni+Nb_2O_5$) was investigated. $MgH_2$ powder with a hydrogen content of 6.05 wt% from Aldrich Company was used. Hydrogen is generated by the reaction of Mg as well as $MgH_2$ with water, resulting in the formation of byproduct $Mg(OH)_2$. For about 5 min of reaction time, milled $95%MgH_2+5%MgO$ has the highest hydrogen generation rate among milled $MgH_2+x%MgO$ (x=0, 5, 10, 15 and 20) samples. Milled $90%MgH_2+10%MgCl_2$ has the highest hydrogen generation rate among all the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.83-88
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• 2009

After storing green tea powder for three months at three different temperatures (-20, 4, and $20^{\circ}C$) with three different relative humidities (RHs) (23, 69, and 81%), the chemical quality was evaluated with green tea, which was prepared by soaking 1.5 g of the powder into 100 mL of distilled water at $70^{\circ}C$ for 5 min. Total phenolic contents, total flavanol contents, and ascorbic acid contents of green tea powder stored at $4^{\circ}C$ with 23% RH changed from 267.5, 49.4, and 24.2 mg/g to 287.1, 44.9, and 36.9 mg/g, respectively, compared to the powder before storage. EGC and EGCG, the main catechins of green tea, also changed from 16.9 and 27.3 mg/g to 24.3 and 36.5, g/g, respectively, after storage for 3 months at $4^{\circ}C$ with 23% RH. However, when the green tea powder was stored at -20 or $20^{\cric}C$ with higher RH such as 69 and 81%, the chemical compounds were significantly decreased. The results indicate that temperature and RH are important during storage of green tea powder, and low RH and refrigerated condition ($-4^{\cric}C$) are preferable to increase or preserve the chemical compounds of the tea.