• The Transactions of the Korean Institute of Electrical Engineers C
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• v.53 no.8
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• pp.401-406
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• 2004

In this experimentation, we investigated the characteristics of electromagnetic wave absorption of ferroxplana powder and silicone rubber composite. Ferroxplana was prepared by flux method at low temperature. The crystallization, magnetic properties and particle morphology of the obtained ferroxplana powder were investigated by using XRD, VSM and SEM. The particle size of ferroxplana powder was 2∼4$\mu\textrm{m}$ at the ratio of R=26, The coercivity and saturation magnetization of ferroxplana powder increased slightly with increase of temperature, The magnetic loss was the main factor of electromagnetic wave absorption of ferroxplana powder and silicone rubber composite, The maximum reflection loss of composite was about -l5dB below 4GHz.

• The Journal of Pediatrics of Korean Medicine
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• v.37 no.3
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• pp.121-132
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• 2023

Objectives We aimed to confirm whether Humulus japonicus Extract Powder can enhance child height growth significantly and safely compared with a placebo. Methods A total of 150 children between the 3rd and 25th percentiles in height and between the ages of 6 and 9 years will be recruited to participate in this randomized, double-blind, placebo-controlled clinical trial. The participants will be randomly assigned to the treatment or placebo group. Participants in the treatment group will take one pack per day (700 mg of Humulus japonicus Extract Powder) for 24 weeks. Participants in the placebo group will take one package of placebo per day (0 mg of Humulus japonicus Extract Powder) for 24 weeks. The primary outcome will be a change in height after 12 weeks, and the secondary outcomes will be the height after 24 weeks, growth rate, height standard deviation, growth hormone, insulin-like growth factor-1 (IGF-1), insulin-like growth factor binding protein-3 (IGFBP-3), bone alkaline phosphatase (BALP), and osteocalcin after 12 and 24 weeks. Results This protocol was approved by the Institutional Review Board (IRB) of the Korean Medicine Hospital of Busan University (IRB No. PNUKHIRB-2023-03-002). Research participants will be recruited from June 2023 to December 2023. Conclusions The results of this study provide clinical information regarding the effectiveness and safety of the Humulus japonicus Extract Powder in increasing child height.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.309-321
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• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.478-484
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• 2018

This study evaluated the quality characteristics of rice cookies prepared with different amounts (0%, 5%, 10%, and 15%) of hempseed powder. The values of density and pH in the cookies did not significantly differ among the groups. The moisture content ranged from 4.86% to 5.83% and was the highest in control groups. The spread factor increased with increasing hempseed powder concentration. The lightness value decreased with increasing amounts of hempseed powder, while the redness and yellowness values did not differ among groups. The incorporation of hempseed in cookies increased cookie hardness. A consumer acceptance test revealed that cookies with hempseed powder added were more preferable than those of the control groups in terms of overall acceptability. The total polyphenol content of the control groups was 7.15 mg GAE/100 g, while that of the hempseed added groups ranged from 12.36 to 17.17 mg GAE/100 g. The substitution of wheat flour for hempseed powder yielded rice cookies with a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The above results indicate that the most desirable cookies were those prepared with the addition of 15% hempseed powder.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.398-404
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• 2008

The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder(0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; however there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increasing lotus leaf powder content (p < .001). According to textural measurements, the substitution of $1{\sim}7%$ for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing $1{\sim}3%$ had the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.19 no.1
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• pp.85-107
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• 1993

The cosmetic fine powders were mixed with variation of mixing time(5) in the mixers (ribbon mixer, powder mixer, micropulverizer and fine impact mill). The powders were nixed with small amount of ferric oxide. as tracer. The mixed powders ere measured the particle size distribution, specific surface area and surface color with mixing time (s). The color variation, particle size distribution and specific surface area of the mixed powder exist a relationship with mining time(s) that can be expressed as mathematical equations to show the degree of the mixing of the powder mixture. The linear velocity of the impellar tip is the main factor contributing to he mixing efficiency of the mixers un this study. According to the linear velocity, he mixers used are devieded as convection mixing (ribbon mixer), sclera mixing powder mixer) and diffusion mixing (micropulverizer/fine impact mill).

• KIEAE Journal
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• v.7 no.1
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• pp.33-40
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• 2007

0.4 Million tons of shell powder have been disused as waste in KOREA and caused severe environmental pollution though shell powder can be utilized in real life for many ways. It is impending problem to recycle shell powder as it requires high expense for burying and temporary outside heap and causes severe environmental pollution being a main factor of ocean waste. To suggest the basic data for development of eco-friendly and high-function Wall Coatings Thin Textured Finishes, a wall coating sample was applied to indoor walls of a mock-up and temperature and humidity were measured to assess the thermal performance of it, and a survey of preference for the color sense and feel of the materials with a movie of specimens. The results of the study are following; 1) High insulation performance is shown from the assessment result of the room polystyrene board adhered on the walls then high humidity controlling performance is shown from that of the room polystyrene board coated by shell powder. This point out that shell powder has superiority for humidity controlling. 2) The result of thermal and humidity assessment shows that shell powder makes up for thermal conduction of the polystyrene board and same result can be expected from the assessment with materials which has similar thermal characteristics with polystyrene.3) Ranking of preferred specimens is; 1st Case 13, 2nd Case 17, 3rd Case 16, and 4th Case 12. Preferred shell powder was the ark shell. Preferred powder for plaster was the powder mixed with that sifted by 0.8mm, 100mesh and 40mesh, and for spray was the fine powder mixed with that sifted by 100mesh and 40mesh.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.160-166
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• 2007

Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, $L^{\ast}-value＝68.45$, $a^{\ast}-value＝1.98$, $b^{\ast}-value＝34.64$, and spread factor＝9.41.