• The Korea Journal of Herbology
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• v.35 no.6
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• pp.55-68
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• 2020

Objectives : We observed the possibilities that blue honeysuckle has favorable analgesic or refinement effects on the Primary dysmenorrhea (PD) in rats. Methods : Estradiol benzoate and oxytocin were used to induce the PD rat model. And Blue honeysuckle concentration lyophilized powders (BH) 500, 250 and 125 mg/kg and 500 mg/kg of Lonicerae Flos aqueous extract lyophilized powders (LF) were orally administered, once a day for 10 days at 30 min after each estradiol benzoate treatment. Then the changes on the body weights and gains during experimental periods, abdominal writhing response for analgesic activities, uterine weights, uterus lipid peroxidation, antioxidant defense system - glutathione contents, superoxide dismutase and catalase activities, NF-κB and COX-2 mRNA expressions were monitored with uterus histopathology including immunohistochemistry for tumor necrosis factor (TNF)-α and inducible nitric oxide synthase (iNOS).. Results : Inflammatory and oxidative stress mediated PD signs were favorably and dose-dependently inhibited by 10 days continuous oral administration of three different dosages of BH - 500, 250 and 125 mg/kg as comparable to those of indomethacin(IND) 5 mg/kg treated rats in BH 500 mg/kg administered PD rats, and similar to those of LF 500 mg/kg in BH 125 mg/kg, at least in a condition of the present PD rat model. Conclusions : The results suggest that BH has favorable analgesic and refinement activities on the estradiol benzoate and oxytocin treatment-induced PD signs through anti-inflammatory and antioxidative potentials.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.23 no.2
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• pp.118-123
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• 2010

The eco-friendly technologies have been extended as matter of international concern due to various diseases and syndromes according to an environmental pollution. In this study, we have manufactured a ceramic cluster with thick film type for anion generation equipment which is maximized anion but minimized ozone contents generated. To develop the formulation of ceramic cluster, we conducted the $Mg_2SiO_4$ powders doped with 10 vol% glass frits as Na-Zn-B-O system and sintered at $1050^{\circ}C$ for 2 hours in air for starting materials and investigated the matching properties between the Ag-Pd electrode and the starting materials. The sintered sample for the composition of cluster has 6.7 of dielectric constant and 32 kV/mm of withstand voltage. The yield of anions was measured according to an electrode pattering, discharge gap between electrode, and thickness of electrode protective layer in the cluster of thick film type. We have manufactured the ceramic clusters with optimized thick film structure that have an anion over a hundred particles and the ozone of 0.6 ppb generated.

• Journal of Powder Materials
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• v.13 no.5 s.58
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• pp.327-335
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• 2006

In the development of new hydrogen absorbing materials for a next generation of metal hydride electrodes for rechargeable batteries, metastable Mg-Ni-based compounds find currently special attention. Amor phous-nanocrystalline $Mg_{63}Ni_{30}Y_7$ and $Mg_{50}Ni_{30}Y_{20}$ alloys were produced by mechanical alloying and melt-spinning and characterized by means of XRD, TEM and DSC. On basis of mechanically alloyed Mg-Ni-Y powders, complex hydride electrodes were fabricated and their electrochemical behaviour in 6M KOH (pH=14,8) was investigated. The electrodes made from $Mg_{63}Ni_{30}Y_7$ powders, which were prepared under use of a SPEX shaker mill, with a major fraction of nanocrystalline phase reveal a higher electrochemical activity far hydrogen reduction and a higher maximum discharge capacity (247 mAh/g) than the electrodes from alloy powder with predominantly amorphous microstructure (216 mAh/g) obtained when using a Retsch planetary ball mill at low temperatures. Those discharge capacities are higher that those fur nanocrystalline $Mg_2Ni$ electrodes. However, the cyclic stability of those alloy powder electrodes was low. Therefore, fundamental stability studies were performed on $Mg_{63}Ni_{30}Y_7$ and $Mg_{50}Ni_{30}Y_{20}$ ribbon samples in the as-quenched state and after cathodic hydrogen charging by means of anodic and cathodic polarisation measurements. Gradual oxidation and dissolution of nickel governs the anodic behaviour before a passive state is attained. A stabilizing effect of higher fractions of yttrium in the alloy on the passivation was detected. During the cathodic hydrogen charging process the alloys exhibit a change in the surface state chemistry, i.e. an enrichment of nickel-species, causing preferential oxidation and dissolution during subsequent anodization. The effect of chemical pre-treatments in 1% HF and in $10\;mg/l\;YCl_3/1%\;H_2O_2$ solution on the surface degradation processes was investigated. A HF treatment can improve their anodic passivation behavior by inhibiting a preferential nickel oxidation-dissolution at low polarisation, whereas a $YCl_3/H_2O_2$ treatment has the opposite effect. Both pre-treatment methods lead to an enhancement of cathodically induced surface degradation processes.

• Food Science and Preservation
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• v.14 no.3
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• pp.301-307
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• 2007

To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1996.11a
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• pp.6-6
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• 1996

Ceramic based nanocomposite, in which nano-sized ceramics and metals were dispersed within matrix grains and/or at grain boundaries, were successfully fabricated in the ceramic/cerarnic and ceramic/metal composite systems such as $Al_2O_3$/SiC, $Al_2O_3$/$Si_3N_4$, MgO/SiC, mullite/SiC, $Si_3N_4/SiC, $Si_3N_4$/B, $Al_2O_3$/W, $Al_2O_3$/Mo, $Al_2O_3$/Ni and $ZrO_2$/Mo systems. In these systems, the ceramiclceramic composites were fabricated from homogeneously mixed powders, powders with thin coatings of the second phases and amorphous precursor composite powders by usual powder metallurgical methods. The ceramiclmetal nanocomposites were prepared by combination of H2 reduction of metal oxides in the early stage of sinterings and usual powder metallurgical processes. The transmission electron microscopic observation for the $Al_2O_3$/SiC nanocomposite indicated that the second phases less than 70nm were mainly located within matrix grains and the larger particles were dispersed at the grain boundaries. The similar observation was also identified for other cerarnic/ceramic and ceramiclmetal nanocornposites. The striking findings in these nanocomposites were that mechanical properties were significantly improved by the nano-sized dispersion from 5 to 10 vol% even at high temperatures. For example, the improvement in hcture strength by 2 to 5 times and in creep resistance by 2 to 4 orders was observed not only for the ceramidceramic nanocomposites but also for the ceramiclmetal nanocomposites with only 5~01%se cond phase. The newly developed silicon nitride/boron nitride nanocomposites, in which nano-sized hexagonal BN particulates with low Young's modulus and fracture strength were dispersed mainly within matrix grains, gave also the strong improvement in fracture strength and thermal shock fracture resistance. In presentation, the process-rnicro/nanostructure-properties relationship will be presented in detail. The special emphasis will be placed on the understanding of the roles of nano-sized dispersions on mechanical properties.

• Journal of the Korean Ceramic Society
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• v.25 no.2
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• pp.131-135
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• 1988

The microstructural changes in partially stabilized MgO-ZrO2 alloys during heat treatment and mechanical properties of ZrO2(Y2O3)/Al2O3 systems have been studied. 9mol% MgO-ZrO2 powders were sintered at 1800$^{\circ}C$ for 4 hours and these specimens were aged at 1420$^{\circ}C$ and 1100$^{\circ}C$ secondly. These specimens have high thermal shock resistance and high toughness. The bend strength of Y-PSZ/Al2O3 composites conventially sintered were increased by HIP from 650MPa to 980MPa.

• Journal of the Korean Ceramic Society
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• v.50 no.6
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• pp.510-517
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• 2013

In this study, the properties of blue inorganic nano-pigments with a spinel structure were systematically investigated. We report the preparation of a blue ceramic nano-pigment and the Co and Ni substitutional effects on the blue color. $MgAl_2O_4$ was selected as the crystalline host network for the synthesis of cobalt and nickel-based blue ceramic nano-pigments. Various compositions of $Co_xMg_{1-x}Al_2O_4$ and $Ni_xMg_{1-x}Al_2O_4$ ($0{\leq}x{\leq}1$) powders were prepared using apolymerized complex method. The obtained powder was preheated at $400^{\circ}C$ for 5 h and then calcined at $1000^{\circ}C$ for 5 h. XRD patterns of the (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ samples showed a single phase of the spinel structure in all compositions. TEM results indicated nano-sized pigments for (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ with a particle size ranging from 20 to 50 nm. The characteristics of the color tones of (Co,Mg)$Al_2O_4$ and (Ni,Mg)$Al_2O_4$ were analyzed by CIE $L^*a^*b^*$ measurements. In addition, the thermal stability and the binding characteristics of (Co,Mg)$Al_2O_4$, (Ni,Mg)$Al_2O_4$ are discussed in terms of the TG-DSC and FT-IR results, respectively.

• Applied Microscopy
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• v.34 no.2
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• pp.95-102
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• 2004

The TEM samples prepared by ion milling have the advantage that thin area can be obtained from almost any materials. However, it has the disadvantage that the amount of thin area can often be quite limited. For the cross-sectioned samples and grossly heterogeneous materials, the thickness of less than $0.1{\mu}m$ can be achieved by mechanical grinding and polishing (tripod polisher) and then the TEM samples may be ion-milled for final thinning or cleaning. These approaches were described in this paper. Examples of TEM observations were taken from cross-section samples of thin films on silicon and sapphire, from diffusion layers between $Mo_5Si_3\;and\;Mo_2B$, and from rapidly solidified 304 stainless steel powders embedded in electroplated copper.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.513-520
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• 2006

Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and $25^{\circ}C$, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased. Organic acid content was decreased in the SD powder from an initial 3,949.9 mg% to 805.9-922.3 mg%, and in the FD powder from an initial 5,171.5 mg% to 3,646.0-4,110.2 mg%. Amino nitrogen content was increased in the SD powder from an initial 1.2% to 1.9-2.2% and in the FD powder from an initial 1.9% to 2.2-2.5%. Total sugar and reducing sugar contents were increased in the SD powder from an initial 17.2% and 4.0% to 25.9-27.3% and 5.8-6.9%, and in the FD powder from an initial 19.1% and 5.2% to 29.2-30.2% and 8.3-8.8%, respectively. With increasing storage time, L and b values in the SD powder increased slowly, while L value in the FD powder tended to decrease and b value tended to increase. About 20 major volatile flavor components were identified in the SD and FD powders by GC-MS and all such component levels were decreased with increasing storage time.

• Food Science and Preservation
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• v.12 no.1
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• pp.36-42
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• 2005

The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in green tea powder were evaluated. Quality characteristics of green tea powder was evaluated by Hunter's colur value and sensory evaluation. Green tea was composed of $9.2\~11.8\%$ of moisture, $4.9\~6.1\%$ of crude ash, $5.2\~6.1\%$ of crude fat, $22.5\~26.4\%$ of protein and $50.4\~55.1\%$ of cabohydrates. The content of total ascorbic acid in green tea powder was $312\~392mg/100g$ and dehydiuascorbic acid was $157\~176mg/100g$. The contents of minerals in green tea powder sodium was $340\~580mg/100g$, magnesium was $242\~320mg/100g$, potassium $223\~278mg/100g$ me calcium $145.7\~238.7mg/100g$. Polyphenol content of green tea powder was $7.8\~9.3\%$ which was the highest in A and the lowest in B. Hunters color values of green tea, lightness(L) was $52.3\~69.6$, redness(a) was $0.11\~-5.61$, yellowness(b) was $14.23\~23.34$, which were better in green tea C and D than green tea A and B. From sensory evaluation of green tea powders, green tea D obtained the significant highest scores in color, flavor and overall quality(p<0.05) and followed by green tea C, Green tea powder C and D which have high levels of protein and ascorbic acid were evaluated as good quality in color and sensory evaluation.