• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2001.11a
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• pp.7-7
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• 2001

The increasing interest in light weight materials coupled to the need for cost -effective processing have combined to create a significant opportunity for aluminum P/M. particularly in the automotive industry in order to reduce fuel emissions and improve fuel economy at affordable prices. Additional potential markets for Al PIM parts include hand tools. Where moving parts against gravity represents a challenge; and office machinery, where reciprocating forces are important. Aluminum PIM adds light weight, high compressibility. low sintering temperatures. easy machinability and good corrosion resistance to all advantages of conventional iron bm;ed P/rv1. Current commercial alloys are pre-mixed of either the AI-Si-Mg or AL-Cu-Mg-Si type and contain 1.5% ethylene bis-stearamide as an internal lubricant. The powder is compacted in closed dies at pressure of 200-500Mpa and sintered in nitrogen at temperatures between $580~630^{\circ}C$ in continuous muffle furnace. For some applications no further processing is required. although most applications require one or more secondary operations such as sizing and finishing. These sccondary operations improve the dimension. properties or appearance of the finished part. Aluminum is often considered difficult to sinter because of the presence of a stable surface oxide film. Removal of the oxide in iron and copper based is usually achieved through the use of reducing atmospheres. such as hydrogen or dissociated ammonia. In aluminum. this occurs in the solid st,lte through the partial reduction of the aluminum by magncsium to form spinel. This exposcs the underlying metal and facilitates sintering. It has recently been shown that < 0.2% Mg is all that is required. It is noteworthy that most aluminum pre-mixes contain at least 0.5% Mg. The sintering of aluminum alloys can be further enhanced by selective microalloying. Just 100ppm pf tin chnnges the liquid phase sintering kinetics of the 2xxx alloys to produce a tensile strength of 375Mpa. an increilse of nearly 20% over the unmodified alloy. The ductility is unnffected. A similar but different effect occurs by the addition of 100 ppm of Pb to 7xxx alloys. The lend changes the wetting characteristics of the sintering liquid which serves to increase the tensile strength to 440 Mpa. a 40% increase over unmodified aIloys. Current research is predominantly aimed at the development of metal matrix composites. which have a high specific modulus. good wear resistance and a tailorable coefficient of thermal expnnsion. By controlling particle clustering and by engineering the ceramic/matrix interface in order to enhance sintering. very attractive properties can be achicved in the ns-sintered state. I\t an ils-sintered density ilpproaching 99%. these new experimental alloys hnve a modulus of 130 Gpa and an ultimate tensile strength of 212 Mpa in the T4 temper. In contest. unreinforcecl aluminum has a modulus of just 70 Gpa.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.456-462
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• 1993

Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin $B_1$ content of the parboiled barley was $260\;{\mu}g\;per\;100\;g$ as dry basis at 50% pearling rate, compared to $36\;{\mu}g$ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin $B_1$ during pearling.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.298-303
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• 2020

This study examined the washing conditions for high-quality solar salt. The salinity of the washing water was set to 5 % to prevent yield loss, and the temperatures of the washing water were 5, 10, 17.5, and 20 ℃. After washing the solar salt, the moisture content, salinity, insoluble matter, and sandy powder were measured from the solar salt. In addition, the color properties, L*[lightness], a*[redness], b*[yellowness], and yield were measured. The moisture content of the salt showed a tendency to increase when the temperature of the washing water was above 10 ℃, and the salinity and yield tended to decrease as the temperature of the washing water was high. The amount of insoluble matter decreased with decreasing temperature of the washing water. In the case of sandy powder, the highest value was 0.67 % at a washing water temperature of 5 ℃, and the value was 0.57 % under the other temperature conditions. Regarding the color properties, the b* [yellowness] of the color of the solar salt increased when the washing water temperature was high. This appeared to decrease the appearance quality. According to the above results, a washing water temperature above 10 ℃ was appropriate. The development of design factors of a high-quality solar salt production system is expected with experiments to define the drying conditions after the washing process.

• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Food Science and Preservation
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• v.15 no.2
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• pp.209-213
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• 2008

We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.19 no.1
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• pp.48-53
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• 2009

The effect of bloating and fluxing agent on the microstructure and physical properties were studied in manufacturing the artificial lightweight aggregates of bulk density below] using clay and stone sludge. In case of the aggregates added only with bloating agent, the bulk density and water absorption were $0.5{\sim}1.0$ and $41{\sim}110%$ respectively but the microstucture was not uniform with a rough appearance. For the aggregates added with a fluxing agent and one bloating agent, a part of shell was lost due to explosion of specimen caused by over-bloating during a sintering. The mixed addition of bloating agents with vacuum oil, carbon and ${Fe_2}{O_3}$ made the microstructure homogeneous by generating an uniform black core and shell structure. The aggregates added with mixed agents and sintered at $1200^{\circ}C$ showed the bulk density 67 % lower and water absorption 48 times higher than those of the specimen with no additives. ]n this study, the artificial lightweight aggregates showing the bulk density of $0.5{\sim}1.0$ and water absorption of $50{\sim}125%$ could be fabricated to apply to various fields.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.3
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• pp.307-326
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• 2004

Statement of problem. The long-term success of implants is the development of a stable direct connection between bone and implant surface, which must be structural and functional. To improve a direct implant fixation to the bone, various strategies have been developed focusing on the surface of materials. Among them, altering the surface properties can modify cellular responses such as cell adhesion, cell motility and bone deposition. Purpose. This study was to evaluate the cellular behaviors on the surface-modified titanium by morphological observation, cellular proliferation and differentiation. Material and methods. Specimens were divided into five groups, depending on their surface treatment: electropolishing(EP) anoclizing(AN), machining(MA), blasting with hydroxyapatite particle(RBM) and electrical discharge machining(EDM). Physicochemical properties and microstructures of the specimens were examined and the responses of osteoblast-like cells were investigated. The microtopography of specimens was observed by scanning electron microscopy(SEM). Surface roughness was measured by a three-dimensional roughness measuring system. The microstructure was analyzed by X-ray diffractometer(XRD) and scanning auger electron microscopy(AES). To evaluate cellular responses to modified titanium surfaces, osteoblasts isolated from neonatal rat were cultured. The cellular morphology and total protein amounts of osteoblast-like cell were taken as the marker for cellular proliferation, while the expression of alkaline phosphatase was used as the early differentiation marker for osteoblast. In addition, the type I collagen production was determined to be a reliable indicator of bone matrix synthesis. Results. 1. Each prepared specimen showed specific microtopography at SEM examination. The RBM group had a rough and irregular pattern with reticulated appearance. The EDM-treated surface had evident cracks and was heterogeneous consisting of broad sheet or plate with smooth edges and clusters of small grains, deep pores or craters. 2. Surface roughness values were, from the lowest to the highest, electropolished group, anodized group, machined group, RBM group and EDM group. 3. All groups showed amorphous structures. Especially anodized group was found to have increased surface oxide thickness and EDM group had titaniumcarbide(TiC) structure. 4. Cells on electropolished, anodized and machined surfaces developed flattened cell shape and cells on RBM appeared spherical and EDM showed both. After 14 days, the cells cultured from all groups were formed to be confluent and exhibited multilayer proliferation, often overlapped or stratified. 5. Total protein amounts were formed to be quite similar among all the group at 48 hours. At 14 days, the electropolished group and the anodized group induced more total protein amount than the RBM group(P<.05). 6. There was no significant difference among five groups for alkaline phosphatase(ALP) activity at 48 hours. The AN group showed significantly higher ALP activity than any other groups at 14 days(P<.05). 7. All the groups showed similar collagen synthesis except the EDM group. The amount of collagen on the electropolished and anodized surfaces were higher than that on the EDM surface(P<.05).

• Culinary science and hospitality research
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• v.21 no.2
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• pp.141-153
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• 2015

We investigated the feasibility of incorporating Aster yomena powder into cookies as a value-added food ingredient. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of Aster yomena powder(AYP). For the analysis, quality characteristics such as density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The Hardness and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of AYP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% AYP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% AYP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AYP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.