• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.337-342
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• 2009

The feasibility of reutilization of magnesium ammonium phosphate (MAP) or struvite slurry recovered from the process through microwave irradiation was studied in this experiment. For this purpose, 4 different operations were performed with or without Mg source addition and different levels of MAP recycled in a batch reactor. Dissolution rate of MAP, ${NH_4}^+$ elimination pattern and physicochemical changes of MAP during microwave irradiation were also studied. The result showed that only 33% orthophosphate ($PO_4-P$) and 27% $NH_4-N$ removal occurred without adding any external Mg source (run A), whereas 87% $PO_4-P$ and 40% $NH_4-N$ removed when 1.0 M ratio of $MgCl_2$ (run B) was added based on $PO_4-P$ in influent. Although the addition of 1.0 molar ratio of microwave irradiated MAP (Run C) removed lower $PO_4-P$ and $NH_4-N$ than 1.0 M $MgCl_2$ (run B), $PO_4-P$ removal was double when compared with no Mg addition (run A). Addition of half MAP and half $MgCl_2$ (run D) showed the similar removal efficiency (88% $PO_4-P$ and 35% $NH_4-N$) with sole $MgCl_2$ addition (run B). Based on these results, the reutilization of MAP irradiated by microwave would be a feasible way to enhance the removal efficiencies of N and P, as well as curtail the Mg chemical usage. Track study showed that $NH_4-N$ gradually increased at initial stage of microwave irradiation of MAP, and then started eliminating from liquor as temperature increased over $45^{\circ}C$. Dissolution rate of ${PO_4}^{-3}$ during microwave irradiation was proportional to the initial MAP concentration, having $0.0091x^{0.6373}$ mg/sec. It was found from the scanning electron microscope (SEM) study that physical structure of MAP crystal started breaking down into small cube granules within very short time by electromagnetic vibration force during microwave irradiation and then gradually melted down into solution.

• Journal of Korea Foundry Society
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• v.35 no.5
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• pp.120-127
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• 2015

The effects of Ti, B and Zr on grain refinement and castability were investigated in Al-4wt%Mg-0.9wt%Si-0.3wt%Mn-0.15wt%Fe alloy. Measurement of cooling curve and micro-structure observation were performed to analyze the effects of the addition of minor elements Ti, B and Zr during solidification. The prominence of effect on grain refinement was in increasing order for Ti, Zr and B element. Fine grain size and an increase of the crystallization temperature for ${\alpha}$-Al solution were evident as the amount of addition elements increased in this study. Addition of 0.15wt% Ti was most effective for grain refinement, and the resulting grain size of ${\alpha}$-Al solution for shell mold and steel mold were $72.3{\mu}m$ and $23.5{\mu}m$, respectively. Fluidity and shrinkage tests were perform to evaluate the castability of the alloy. Maximum fluidity length and minimum ratio of micro shrinkage were recorded for 0.15wt% Ti addition due to the effect of the finest grain size.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.552-555
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• 1995

The magnetic properties of Mg-Mn ferrites were investigated in the composition range of $Mg_{a}Mn_{b}Fe_{c}O_{4\pm\delta}$ (a+b+c=3) with the addition of $Al_{2}O_{3}$. In $MgO-MnO-Fe_{2}O_{3}$ ternary system, the spinel single phase existed within the composition range of MgO-50 mol%, MnO-70 mol% and $Fe_{2}O_{3}-60\;mol%$. The saturation magnetic flux density increased with the increase of $Fe_{2}O_{3}$ content and showed the maximum at the stoichiometric composition of $(Mg,Mn)Fe_{2}O_{4}$. In $Mg_{x}Mn_{1-x}Fe_{2}O_{4}(x=0.2~0.8)$ system, the saturation magnetic flux density showed the maximum at $Mg_{0.2}Mn_{0.8}Fe_{2}O_{4}$. The addition of $Al_{2}O_{3}$ resulted in the decrease of saturation magnetic flux density but increased the electrical resistivity.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.94-99
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• 1997

When the leaf and stem tissues of Rehmannia glutinosa were cultured on MS medium with plant growth regulators, shoots were regenerated on MS medium with TDZ(0.01 to $2.0{\mu}M$), and root initiation was better on MS medium treated with NAA(0.01 to 2.0mg/$\iota$). On $B_5$ medium, shoot regeneration was better on medium with TDZ than those with Quincrac, NAA, and 2.4-D. The addition of Quincrac, NAA, and 2.4-D inhibited shoot regeneration on MS medium, but promoted shoot regeneration on $B_5$ medium. Shoot regeneration and growth was better on MS medium with the combination treatments of 2.4-D 0.01mg/$\iota$ and TDZ 0.01, 0.1 and $2{\mu}M$ compared with other treatments. Also shoot regeneration and growth on B_5 medium showed the similar results to that on MS medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.251-261
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• 1987

This study was attempted to increase the production of L-Threonine by Brevibacterium Flavum ATCC 14067, To select the strain which produce the highest threonine, mutants ere induced by N-methyl-N'-nitro-N-nitrosoguanidine treatment. The composition of media and cultural condition for its overproduction of threonine were also studied. In a threonine producer, strain B-13(Met-) was the strain producing the highest amount of threonige among methionine, lysine and isoleucine auxotrophs. The following results were obtained. 1. The wild strain and B-13(Met-) produced threonine 1.4mg/ml and 4.86mg/ml , respectively. 2. The optimum composition of medium for producing threonine by Brevibacterium Flavum B-13 was glucose 10%, ammonium sulfate 4%, potassium phosphate monobasic 0.2%, magnesium sulfate 0.05%, biotin $200{\mu}l$, thiamine $300{\mu}l$. Addition of nicotinic acid also led to increase L-threonine production. 3. In addition of organic nutrients to the fermentation medium, peptone n'ere effective and addition of methionine $100{\mu}g/ml$ produced the highest amount of L-Threonine. Aspartic acid and homoserine were also effective when these amino acid were added to the fermentstion medium. 4. Cultural conditon on threonine production by B-16 were investigated. The optimum pH was 7.0-8.0. The highest amount of threnine was produced after 4 days of cultural period.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1119-1127
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• 2019

This study analyzes the content of niacin, B1, and B2, which are among the water-soluble vitamin B group, in cultivars of the commonly consumed agricultural products of apples, peaches, nectarines and strawberries to compare content differences and to use results as base material for the Korean Food Composition Table. While the vitamin B1 content of apples according to different cultivars was found to be within the ranges of 0.063-0.208 mg/100g, and the content of vitamin B2 was found to be within the value ranges of 0.006-0.031 mg/100g, no niacin was found. The vitamin B1 content of peaches and nectarines according to different cultivars was found to be within the value ranges of 0.014-0.276 mg/100g, the content of vitamin B2 was found to be within he value ranges of 0.019-0.042 mg/100g, and niacin content was found to be within the value ranges of 0.298-1.096 mg/100g. The vitamin B1 content of strawberries according to cultivars was found to be within the value ranges of 0.112-0.394 mg/100g, the content of vitamin B2 was found to within the value ranges of 0.001-0.027 mg/100g, and niacin content was found to be within the value ranges of 0.388-0.809 mg/100g. Therefore, when nutrient composition analysis databases for the fruits of apples, peaches, and strawberries are constructed, cultivar factors must be put into consideration. In addition, differences can be found according to fruit harvest times, cultivation methods, and environmental factors, so related additional is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.56 no.4
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• pp.756-760
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• 2007

The $(1-x)Mg_4Ta_2O_9-xwt%TiO_2\;(x=5\sim20)$ microwave dielectric ceramics were prepared by solid-state reaction method and sintered at $1450^{\circ}C$. According to the X-ray diffraction data, the $Mg_4Ta_2O_9-xwt%TiO_2$ ceramics had main phase of $Mg_4Ta_2O_9$ and $MgTi_2O_5$ peaks were added by increasing of $TiO_2$ addition. Microwave dielectric properties of the $Mg_4Ta_2O_9-xwt%TiO_2$ ceramics were influenced by $MgTi_2O_5$ phase and properties of $TiO_2$. There was a little decrement of the quality factor from 116,800GHz of pure $Mg_4Ta_2O_9$ to 100,100GHz of 15wt% $TiO_2$ added one. But there was excellent improvement in temperature coefficient of the resonant frequency (TCRF) by addition of 15wt% $TiO_2$. The dielectric constant quality factor and TCRF of the $Mg_4Ta_2O_9-xwt%TiO_2$ ceramics sintered at $1450^{\circ}C$ were $13.08\sim16.41,\;45,000\sim165,410GHz,\;-24.82\sim+3.88ppm/^{\circ}C$, respectively, depending on the value of x. Simulated dielectric resonator (DR) with $Mg_4Ta_2O_9-15wt%TiO_2$ ceramics had the operating frequency of 11.97GHz and $S_{2,1}$ of -35.034dB.

• Journal of the Microelectronics and Packaging Society
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• v.6 no.4
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• pp.35-39
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• 1999

The $Li_2O-MgO-MgF_2-SiO_2$glasses with addition of $B_2O_3$ were investigated in order to make glass-ceramics for low temperature firing substrate. Glasses were made by melting at $1450^{\circ}C$ in the electronic furnace and crystallized at $750^{\circ}C$. The crystal phases were polycrystalline of lithium boron fluorphlogopite and lithium fluorhectorite. The crystal shape was chanced to granule type from needle type with increasing $B_2O_3$ content. Average particle size of the glass-ceramics after water swelling was 3.77$\mu\textrm{m}$. The optimum sintering temperature and sintering shrinkage of the substrate were $900^{\circ}C$ and 13.4%, respectively.