• 한국식품영양학회지
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• 제30권5호
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• pp.916-922
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• 2017

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1999년도 제29회 춘계학술대회
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• pp.14-19
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• 1999

In order to evaluate the effect of Nb on wear properties of high speed steel by powder metallurgy(PM-HSS), niobium-alloyed PM-HSS have been prepared by adding 0%, 1%, 3% and 5%Nb to PM-HSS of 6%W-5%Mo-4%Cr-5%V-5%Co presented in the previous paper. Sliding wear test have been conducted in various sliding speed conditions under the constant pressure using a pin-on-disc type machine. The results of this study shows that the wear resistance of PM-HSS has been increased by the addition of Nb in the range of experimental sliding speed. However, the amount of Nb shows to be unimportant parameter for the improvement of the wear resistance. It may be due to the thermal stability of carbide and high temperature properties of matrix by adding Nb comparing to the case of no addition.

• 한국세라믹학회지
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• 제53권3호
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• pp.338-342
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• 2016

ZnO thin film co-doped with F and Al was prepared on a glass substrate via simple non-alkoxide sol-gel spin coating. For a fixed F concentration, the addition of Al co-dopant was shown to reduce the resistivity mainly due to an increase in electrical carrier density compared with ZnO doped with F only, especially after the second post-heat-treatment in a reducing environment. There was no effective positive contribution to the reduction in resistivity due to the mobility enhancement by the addition of Al co-dopant. Optical transmittance of the ZnO thin film co-doped with F and Al in the visible light domain was shown to be higher than that of the ZnO thin film doped with F only.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년도 추계학술발표대회 논문집
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• pp.245-250
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• 2009

A variety of change in modern society has affected a family structure. In addition birth rate is getting lower and nuclear family type is getting common, influence of children has highly increased. According to this phenomenon, needs and concern about education and culture for children increase sharply. Children cultural complex can be learning field, which helps children not only to rediscover the world by themselves but also to have various and abundant experience. The purpose of this study is going to extract a planning factor of the children cultural complex through case studies of korean and oversea project for adaptable children cultural complex. In addition, this study tries to analyze the features of the children cultural complex in korean and oversea. Consequently, The analysis result is to be introduced party room to children cultural complex, used the PVC tile and carpet tile for safety of children and variety, and executed program relevant to nature.

• 동력기계공학회지
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• 제15권3호
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• pp.52-57
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• 2011

440A martensitic stainless steels which were modified with reduced carbon content(~0.5wt.%) and addition of small amount of vanadium, tungsten and molybdenum 0.4wt.%, 0.4wt.% and 0.68wt.% respectively were manufactured. Effects of alloying elements and tempering temperatures on the intergranular corrosion were investigated through the method of DL-EPR(Double-electrochemical potentiodynamic reactivation). It was thought that the highest DOS(Degree of sensitization) of specimens was obtained at the tempering temperature of $450^{\circ}C$ regardless of types of alloy because of the precipitation of Cr7C3. Addition of vanadium lowered DOS a little above the tempering temperature of $550^{\circ}C$. It was considered to be effected by precipitation of VC carbides. Intergranular corrosion was influenced more by tempering temperature than by alloying elements of V, W and Mo.

• 한국분말재료학회지
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• 제20권5호
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• pp.323-331
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• 2013

In this paper, two kinds of advanced powder processing techniques Metal Injection Molding (MIM) and Direct Laser Forming (DLF) are introduced to fabricate complex shaped Ti alloy parts which are widely used for medical and aerospace applications. The MIM process is used to strengthen Ti-6Al-4V alloy compacts by addition of fine Mo, Fe or Cr powders. Enhanced tensile strength of 1030 MPa with 15.1% elongation was obtained by an addition of 4 mass%Cr because of the microstructural modification and also the solution strengthening in beta phase. However, their fatigue strength was lower compared to wrought materials, but was improved by HIP. Subsequently, the effect of feeding layer height (FLH) on the characteristics of the DLF compacts was investigated. In the case of 100 ${\mu}m$ FLH, surface roughness was improved and nearly full density (99.8%) was obtained. Also, tensile strength of 1080 MPa was obtained, which is higher than the ASTM value.

• 동아시아식생활학회지
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• 제22권3호
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1999년도 추계학술대회 논문집 - 한국공작기계학회
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• pp.185-189
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• 1999

There has been a considerable attention in Invar alloys because of its low thermal expansion property. A low thermal expansion property of Invar alloys, lower than 10-6 near the room temperature, is attractive for precision machine tools. However, the expansion property of Invar alloys is limited below about 520。K, and mechanical properties are relatively low to apply to machine tools. In order to improve mechanical properties in this alloy, Ti alloy element was added to an invar alloy. Microstructure changes and optimum heat-treatment conditions according to Ti addition were discussed in the Ni38-Mo2-Crl-Fe Invar alloy.

• Journal of Microbiology and Biotechnology
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• 제8권3호
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• pp.208-213
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• 1998

The effect of the addition of wheat bran to the growth medium on the production of cellulolytic enzymes of Trichoderma reesei Rut C30 was studied in batch culture using shake flasks. The activity of cellulase was enhanced by the addition of wheat bran to the cellulase production medium. $KH_2PO_4$-$K_2HPO_4$ buffer was used for pH control during cellulase production. As a result, high cellulase activities were obtained in shake flask culture; a CMC (carboxymethyl cellulose) activity of 125.78 U/ml was obtained from 2% Avicel- and 3% wheat bran-containing medium and an FP (filter paper) activity of 12.85U/ml was obtained from 1% Avicel- and 5% wheat bran-containing medium after 6 days of cultivation.

• 한국조리학회지
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• 제12권4호
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• pp.236-246
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• 2006

The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.