• 한국식품영양학회지
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• 제34권3호
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• pp.272-288
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• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

• 대한화학회지
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• 제54권6호
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• pp.749-754
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• 2010

본 연구에서는 IR과 CR의 블렌딩을 통하여 물성 개선 및 내구 성능 개선을 목적으로 IR/CR의 비율을 다양하게 블렌딩하여 제조한 고무시료의 가교 특성, 물성 변화, Morphology의 변화 및 화학적 특성을 조사하였다. 한편으로 블렌딩 된 고무에 다양한 조건으로 염소 표면처리를 하였을 때 고무시료의 Morphology를 관찰하고 마찰 시험을 통해 염소의 표면처리가 마찰계수에 미치는 영향을 조사하였다. 고무의 가교특성에서는 CR의 함량이 증가할수록 가교 속도가 감소하였으나 가교밀도는 일정하였고,경도, 모듈러스가 증가하였는데 이것은 가교특성의 변화와 밀접한 관계가 있으며, 가교 반응의 활성화에 의한 결정화 영향으로 기계적 강도가 증가하는 것으로 나타났다. 노화 후 물성 변화는 IR/CR Blend가 상호 기계적 물성의 단점을 보완하여 노화에 의한 물성 변화를 감소시키는 역할을 하는 것으로 나타났다. 염소 표면처리 한 시료의 노화 전, 후 상태물성의 변화는 감소하였다. 현미경 사진 관찰 결과 CR 함량 증가에 따라 표면 분산도가 증가함을 알 수 있었다. 염소 표면처리된 고무의 표면은 일정한 방향으로 균일하게 표면처리되었고 매끄러움과 광택이 증가하였다. 고무 표면의 개질 정도는 표면염소잔류량으로 확인할 수 있었으며, 마찰계수는 고무와 결합된 염소함량에 의존하는 것으로 나타났다. CR 함량이 10 - 40 phr까지는 표면처리 초기단계에서 마찰계수가 급격히 감소하였으나, 처리용액의 염소농도가 증가할수록 마찰계수의 감소는 둔화되었고, CR 함량이 50 phr에서는 처리용액의 염소농도 변화에 따라 마찰계수의 감소가 둔화되었다.

• 한국도로학회논문집
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• 제19권6호
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• pp.37-46
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• 2017

PURPOSES : A composite pavement utilizes both an asphalt surface and a concrete base. Typically, a concrete base layer provides structural capacity, while an asphalt surface layer provides smoothness and riding quality. This pavement type can be used in conjunction with rollercompacted concrete (RCC) pavement as a base layer due to its fast construction, economic efficiency, and structural performance. However, the service life and functionality of composite pavement may be reduced due to interfacial bond failure. Therefore, adequate interfacial bonding between the asphalt surface and the concrete base is essential to achieving monolithic behavior. The purpose of this study is to investigate the bond characteristics at the interface between asphalt (HMA; hot-mixed asphalt) and the RCC base. METHODS : This study was performed to determine the optimal type and application rate of tack coat material for RCC-base composite pavement. In addition, the core size effect, temperature condition, and bonding failure shape were analyzed to investigate the bonding characteristics at the interface between the RCC base and HMA surface. To evaluate the bond strength, a pull-off test was performed using different diameters of specimens such as 50 mm and 100 mm. Tack coat materials such as RSC-4 and BD-Coat were applied in amounts of 0.3, 0.5, 0.7, 0.9, and $1.1l/m^2$ to determine the optimal application rate. In order to evaluate the bond strength characteristics with temperature changes, a pull-off test was carried out at -15, 0, 20, and $40^{\circ}C$. In addition, the bond failure shapes were analyzed using an image analysis program after the pull-off tests were completed. RESULTS : The test results indicated that the optimal application rate of RSC-4 and BD-Coat were $0.8l/m^2$, $0.9l/m^2$, respectively. The core size effect was determined to be negligible because the bond strengths were similar in specimens with diameters of 50 mm and 100 mm. The bond strengths of RSC-4 and BD-Coat were found to decrease significantly when the temperature increased. As a result of the bonding failure shape in low-temperature conditions such as -15, 0, and $20^{\circ}C$, it was found that most of the debonding occurred at the interface between the tack coat and RCC surface. On the other hand, the interface between the HMA and tack coat was weaker than that between the tack coat and RCC at a high temperature of $40^{\circ}C$. CONCLUSIONS : This study suggested an optimal application rate of tack coat materials to apply to RCC-base composite pavement. The bond strengths at high temperatures were significantly lower than the required bond (tensile) strength of 0.4 MPa. It was known that the temperature was a critical factor affecting the bond strength at the interface of the RCC-base composite pavement.

• 감성과학
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• 제8권4호
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• pp.393-402
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• 2005

서로 다른 한국 전통 견직물의 촉감에 대한 주관적 감각의 한$\cdot$미 양국의 차이를 고찰하고 전통 견직물의 주관적 촉감에 영향을 미치는 역학적 성질을 규명하고자, 한국인과 미국인 각 20명을 대상으로 의미분별척도에 의하여 서로 다른 6개의 한국 전통 견직물의 촉감(딱딱함, 매끄러움, 성김, 시원함, 유연함, 까실거림, 무게, 두께)을 평가하였다. '매끄러움'과 '성금', '까실거림', '두꺼움'은 한$\cdot$미 양국인의 평가가 유사한 경향을 나타내어, 공단과 뉴똥은 매끄럽고 치밀하며 흐믈거리고 두껍다고 평가받은 반면, 갑사와 숙고사, 항라는 거칠고 성글며 까실 거리고 얇다고 평가되었다. '시원함'과 '유연함'에 대해서는 한$\cdot$미 양국인의 주관적 평가에 차이가 있어 '시원함'의 평가에서 한국인의 점수는 미국인에 비하여 직물별로 큰 차이를 나타내어 한국인은 전통 견직물 촉감의 '시원함'에 보다 민감한 것으로 나타났으며, '유연함'에 대해서는 한국인보다 미국인이 공단과 갑사, 숙고사의 촉감을 더 유연한 것으로 평가하였다. 견직물의 주관적 촉감을 예측하는 회귀식에서 한국인의 촉감은 표면특성과 굽힘 특성에 의해, 미국인의 촉감은 표면특성과 인장특성, 압축특성에 의해 주로 예측되었는데, 특히 미국인의 '시원함'은 압축회복성에 의해, '유연함'은 인장 회복성에 의해 예측되는 것으로 나타나, 미국시장을 위한 전통 견직물의 감성적 설계에 활용할 수 있을 것으로 기대된다.

• 대한기계학회논문집A
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• 제37권2호
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• pp.279-285
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• 2013

소형 복합재료 프로펠러를 제작하기 위한 기존의 알루미늄 몰드를 복합재료 몰드로 대체하기 위한 타당성 연구를 수행하였다. 소형 알루미늄 프로펠러의 세 날개는 복합재료 몰드를 만들기 위해 플러그로서 사용되었다. GRPG 복합재료 몰드와 프로펠러는 실내온도에서 압축과 진공법을 이용하여 불포화된 폴리에스테르 수지, Epovia 겔코트, 우븐과 매트 유리 섬유 등으로 만들어졌다. 표면의 경도와 거칠기, 압축과 흡입 몰드에 의한 강도와 변형은 실험에 의해 결정되었다. 결과는 ISO 484/2 규격과 몇몇의 알루미늄 합금과 비교되었다. 결과로부터 몰드의 변형은 날개 두께에 관한 공차를 만족하는 것을 알 수 있었다. GRPG 복합재료 몰드의 몇 가지 특징은 알루미늄 합금 몰드보다 좋았으며(표면의 매끈함, 중량, 작동 능력과 비용), 다른 몇 가지 특징들은 비슷하였다(분리 능력과 라이프 사이클). 결과적으로 복합재료 몰드는 소형 복합재료 선박 프로펠러를 만들기에 적합한 것을 알 수 있었다.

• 한국축산식품학회지
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• 제37권5호
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• pp.682-689
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• 2017

The aim of this study was to investigate the digestibility of different Korean Hanwoo beef cuts using an in vitro digestion model, in vitro physicochemical upper gastrointestinal system (IPUGS). The four most commonly consumed cuts - tenderloin, sirloin, brisket and flank, and bottom round - were chosen for this study. Beef samples (75 g) were cooked and ingested into IPUGS, which was composed of mouth, esophagus, and stomach, thereby simulating the digestion conditions of humans. Digested samples were collected every 15 min for 4 h of simulation and their pH monitored. Samples were visualized under a scanning electron microscope (SEM) to examine changes in the smoothness of the surface after digestion. Analysis of the amino acid composition and molecular weight (MW) of peptides was performed using reverse-phase high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis, respectively. Following proteolysis by the gastric pepsin, beef proteins were digested into peptides. The amount of peptides with higher MW decreased over the course of digestion. SEM results revealed that the surface of the digested samples became visibly smoother. Total indispensable and dispensable amino acids were the highest for the bottom round cut prior to digestion simulation. However, the total amount of indispensable amino acids were maximum for the tenderloin cut after digestion. These results may provide guidelines for the elderly population to choose easily digestible meat cuts and products to improve their nutritional and health status.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 1999년도 Pre-symposium of the 10th ISWPC Recent Advances in Paper Science and Technology
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• pp.309-314
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• 1999

With a view to seek the influence of hollow sphere pigments of latex upon the printed color on coated paper surface, the hollow sphere pigments were compared with filled ones in a variety of experimental approaches. Colloidal properties of latices were determined by measuring zeta potential and particle size distribution. For the amphoteric filled sphere pigment of latex, the polarity was reversed from the negative side to the positive side with decreasing pH. An extraordinarily high peak in the particle size distribution of the amphoteric filled evidenced aggregation between latex particles near the isoelectric point, depending on the electrolyte concentration and pH of the suspending medium. Coated papers containing the hollow sphere pigment in their coating improved optical properties like gloss and brightness. Optical parameters solely of the coating could account for this finding. An equation derived from the Kubelka-Munk equation calculated them fro twice measurements of reflectance of a coated paper over two substrates of different reflectances. This method permitted to predict brightness of coated paper of which coat weight would be different fro the actual one. The colorimetric parameters of solid-printed surfaces of the coated papers closely related to optical and structural properties of the coated papers. The color of the printed surfaces was dominated by the brightness and the smoothness of the coated papers. The hollow sphere pigments were proved to improve optical properties of coated paper and to control minutely colorimetric parameters of printed surfaces.

• 한국재료학회지
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• 제5권7호
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• pp.794-801
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• 1995

LCD 모듈을 위한 실장 기술인 Chip on Glass 공정 기술을 개발함에 있어 구동 IC와 기판d의 Al 전극을 연결하기 위하여 기존의 기술과의 연관성 및 공정의 연속성, 제조단가등을 고려하여 Pb-Sn 범프를 사용하고자 하였으며 이를 위해 Al 금속 박막위에 니켈 무전해 도금하는 방법을 연구 하였다. Al 전극에 무전해 니켈 도금하기 위해서는 광레지스트 차폐막을 손상하지 않는 전처리 방법이 필요하기 때문에 전처리 방법으로서 알칼리 아연산염 처리법과 불화물을 이용한 아연산염 처리법을 선택하여 실시하였다. 이 가운데 산성불화암모늄(NH$_4$HF)을 1.5 g/$\ell$ 함유하고 황산아연(ZnSO$_4$)을 100 g/$\ell$ 함유한 산성 아연산염 용액에서는 광레지스트 차폐막이 손상되지 않았으며 처리시간을 적절히 조절함으로써 알루미늄 박막상에 선택적으로 니켈 무전해 도금을 할 수 있었다. 아연산염 응액중의 첨가제와 무전해 도금액 중의 억제제인 Thiourea는 도금층의 평활도를 높이는 역할을 하였다. 또한 아연산염 처리를 하기 전에 산세 처리를 함으로써 도금층의 균일성을 향상시킬 수 있었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2007년도 추계학술대회 논문집
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• pp.380-381
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• 2007

This paper reports on the deposition conditions and properties of ITO films used as electrode layer in a organic light emitting diodes on a PET substrate. The deposition technique employed was specially designed roll-to-roll sputtering. The oxide was deposited at room temperature in an argon and oxygen plasma on a transparent conducting ITO layer on a PET film. The influence of deposition parameters such as DC power, working pressure and oxygen partial pressure has been investigated, in order to obtain the best compromise between a high deposition rate and adequate electro-optical properties. Electrical and optical properties of ITO films were analyzed by Hall measurement examinations with van der pauw geometry at room temperature and UV/Vis spectrometer analysis, respectively. In addition, the structural properties and surface smoothness were measured by x-ray diffraction and scaning electron microscopy, respectively. From optimized ITO films grown by roll-to-roll sputter system, good electrical$(6.44{\times}10^{-4}\;{\Omega}-cm)$ and optical(above 86 % at 550 nm) properties were obtained. Also, the ITO films exhibited amorphous structure and very flat surface beacause of low deposition temperature.