• Applied Chemistry for Engineering
• /
• v.35 no.1
• /
• pp.37-41
• /
• 2024

The coconut shell, a by-product of popular tropical fruit, is a promising material due to its interesting properties. The preparation of the composite consisted of conducting polymer and coconut shell using a simple wet method, and subsequent carbonization produced a carbonized material under a controlled carbonization cycle. In addition, its electrochemical performance as an anode in lithium-ion batteries was also investigated. The appearance of the obtained materials was observed with a scanning electron microscope. The internal structure of the carbon derived from the coconut shell under a controlled heating profile was analyzed using a Raman spectroscope. A simple electrical measurement based on the ohmic relationship showed that the carbonized product has a significant electrical conductivity. The application of the carbonized product as anode in a lithium-ion battery was tested using half-cell charge/discharge experiments. This article provides important information for future research regarding the recycling of fruit shells and food waste.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1688-1693
• /
• 2011

This study was evaluated mass production processes for flour noodles containing perilla leaf (FNPL) and to examine the antioxidant properties of FNPL. The processes for perilla leaf preparation before dough making were the main focus. The sensory evaluation was used as a tool to determine the optimal conditions for each step in the process. The appearance, taste, flavor, texture and overall acceptability were evaluated using a 9 point scale sensory evaluation. Eight minutes blanching of perilla leaf in boiling water (1:30, w/v) was found to be a suitable time to remove the unpleasant leaf flavor remaining in the final noodle product when fresh perilla leaf was used. The appearance, taste, texture and overall acceptability of FNPL were significantly different from FNPLs prepared with other blanching times. The appearance of FNPL containing 40% (w/v) perilla leaf homogenates was the best. In the dough making process, additional water was not required when 6 portions of 40% perilla leaf homogenate were added to 10 portions of flour, suggesting that the water adding step in the dough preparation process can be skipped. The antioxidant activity of FNPL was expressed as the radical scavenging activity. The DPPH ($IC_{50}$; 0.56 mg/mL), super oxide radical ($IC_{50}$; 9.53 mg/mL) and hydroxy radical scavenging activities ($IC_{50}$; 169.2 ${\mu}g$/mL) of FNPL were increased 19.6 (p<0.001), 1.4 (p<0.01) and 17.8 fold, respectively, compared to those for flour noodle (p<0.001). In conclusion, perilla leaf added to noodles at a final concentration of 19% (w/w) can increase the sensory and antioxidant properties of flour noodles.

• Journal of the Korean Institute of Rural Architecture
• /
• v.13 no.1
• /
• pp.1-8
• /
• 2011

This aim of the study is to investigate the plan and elevation types of existing way stations built in the early 20th century Korea, focused on Choong-ang, Donghae-nambu, and Kyung-jeon line of the railroad tracklines. The plans and elevations are drawn up and analyzed based on literature data and aerial photographs through the survey. These way stations are classified into various types by room layout and front elevation. The basic plan types are composed of waiting room, station service room, and administration. The station service room has a train operation room in the projecting part of corner. This room has windows on every side to see in and out of train. There are the enlarged, extended waiting room types, and linear types in the other plan types. The waiting room is lied on the right side, and has a gable roof in elevation. The elevation types are classified with side and centralized, and so on by the placement and shape of gable roofs. The basic elevation types have gable roofs in sides lied on the waiting room, and these types are transformed into centralized types by extension of waiting room The others are the linear types without gable roofs and the unusual roof types in appearance.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.10 no.1
• /
• pp.106-114
• /
• 2006

Uses of geosynthetics as a reinforcing material for earth structures have ever increased due to their excellent economy. fine external appearance. and easy construction. In the current practice of geosynthetics. however, the lacks of the standardized method of evaluating the soil/geosynthetics friction properties and the inconsistency of conventional design methods develop confusion to the civil engineers. The purpose of site monitoring of the retaining wall reinforced by geogrids was to evaluate the applicability of existing design methods to, and performance of. CHAMSTONE wall system. Full scale field performance during and after construction was monitored by incorporating instrumentation including strain gauges on the geogrid and soil pressure cells. The difference of the reinforcing effects of geosynthetics embedded in the soil will be also investigated by comparing of the line and curve types of retaining wall reinforced by geogrids with block type facings.

• Korean journal of food and cookery science
• /
• v.27 no.6
• /
• pp.691-700
• /
• 2011

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.38-45
• /
• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.113-120
• /
• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.83-92
• /
• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1995.05a
• /
• pp.220-223
• /
• 1995

Stable polyion-complexed polymeric monolayrers were prepared by spreading perfluoroalkyl monomaleatd copolymers. C$_2$F$\_$8/MA-VE$_2$ and C$_2$F$\_$8/Mv-VE$_3$ on aqueous poly(allylamine) subphase. The monolayer properties have been studied by the surface pressure-area($\pi$-A) isotherms. The C$_2$F$\_$8/MA-VE$_3$containing longer oligoethyleneglycol pendant showed more expaned monolayer phase than the C$_2$F$\_$8/MA-VE$_2$ The polyion-complexed monolayers were transferable on various substrates, and the resulting Langmuir-Blodgett(LB) films were characterized b ET-IR spectroscopy and scanning electron microscopy(SEM) Two-dimensional crosslinking to from a polymer network was achieved by amide formation through heat treatment under vacuum with concurrent removel of perfluoroalkyl tails. SEM observation of this film ona porous membrane filter showed that the four layer film was sufficiently stable to cover the filter pore size of 0.1$\mu\textrm{m}$. The C$_2$F$\_$8/MA-VE$_3$revealed better covering capability than the C$_2$F$\_$8/MA-VE$_2$Immersion of this film in water or in benzend did not cause any change in its appearance and in FT-IR spectra.

• Journal of Fashion Business
• /
• v.10 no.1
• /
• pp.94-105
• /
• 2006

Hair bleaching is a treatment process in which the melanic pigment is oxidized by hydrogen peroxide. With the increase of the number of treatments, $1{\sim}10$ levels of various colors develop, the hair luster diminishes, and the appearance becomes very rough. In this study, by changing the number of hair bleaching and bleaching conditions, the changes in the degree of hair damage and its process were observed through the use of scanning electron microscopy. The color changes were also compared through the use of spectrophotometer. In order to study the physical changes of the bleached hairs and to search for the optimum conditions to keep the hair damages minimum during bleaching, tensile properties were measured and reviewed. By increasing the number of hair bleaching and by the severe conditions, the scales became eroded and the protection layers were decreased, and the oxidation reached the inner sectors resulting in rough surface and fibrillation. The surface of the hairs became bright yellowish and transparent by the bleaching of melanic pigments or by the destruction of pigments. With the increase of bleaching degree, in terms of physical changes, the breaking strength decreased while the elongation increased a little.