• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.730-735
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• 1993

This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC $5{\sim}30$ showed the wider range from $10^{\circ}C\;to\;33^{\circ}C$ in random interesterified lard than that from $16^{\circ}C\;to\;30^{\circ}C$ in lard. The consistency of random interesterified lard was gradually decreased as temperature was increased, and was about $2000g\;per\;cm^{2}$ at low temperature level below $10^{\circ}C$. The sensory evaluation at maximum over ruu indicated that texture, polish and solubility of the cream made with random interesterified lard was slightly lower than that with lard, but random interesterified lard greatly improved the viscosity and firmness of cream. As the result of this study, the creaming power of lard was increased by random interesterification. Especially, the random interesterified lard could be considered as the better fat materials used in winter cream.

• Journal of Adhesion and Interface
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• v.21 no.3
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• pp.101-106
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• 2020

In this study, epoxy-modified acrylate was synthesized. The synthesized acrylate was added to the composition for sheet molding compound (SMC) in the range of 5 phr to 15 phr. The prepared SMC prepreg was molded at high temperature and pressure to produce a glass fiber reinforced composite. Physical properties such as tensile and impact strength of the composite were measured, respectively. Experimental data show that the composite with 5 phr of synthesized acrylate has 20% improved tensile strength and 12% improved impact strength than that of the reference sample.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.74-84
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• 2002

This experiment was carried out to evaluate supplemental effects of various preservatives to preserve the Brewers grain and Soymilk from decay and degeneration. The NaCl, organic acid(Ca-propionate), microbial fermenter(H/MF inoculant), and methionine hydroxy analogue(MHA) were used as additives in order to compare preservability of brewers grain and soymilk by-product during 20 days at July to August. Most treatments were appeared rapid decay and degeneration as soften and covered with molds on surface from the early days of experiment. However, MHA treatments showed any change until 20 days of storage. In terms of pH and $NH_3-N$ contents, only MHA treatment showed a stable and low value. The other treatments including Control showed high values as time flowed or unstable states. In conclusion, when high moisture agricultural by-product was treated by over 5% of MHA, there was no significant physicochemical changes in long term preservation over 20 days at summer season.

• Journal of the Mineralogical Society of Korea
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• v.14 no.2
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• pp.99-110
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• 2001

A gem-quality yttria-stabilized zirconium oxide crystals were synthesized by the skull-melting method, using the RF electrical apparatus. Principal raw materials used were $ZrO_2$and 25 wt.% $Y_2O_3$as stabilizer and 0.03~0.05 wt.% $Nd_2O_3$decolorizing agent were added to it. The single crystals were approximately 20$\times$63 mm in size with chemical composition $Zr_{0.73}$ $Y_{0.27}$ $O_{1.87}$ . The crystals are isotropic with no appreciable anisotropism under a polarizing microscope. Their refractive indices are in the range of 2.15~2.18, specific gravity 5.85, Mohs' hardness 8~8.5, and reflectivity 13.47%. The zirconia crystals were confirmed to have cubic structure with Face-centered lattice(Z=4), space group Fm3m ($CaF_2$-type structure) and unit cell parameters are a=5.157 $\AA$. The optimal growing conditions for yttria-stabilized zirconia are 50 kW, 2.94 MHz in power and to use a crucible with 105 mm $\times$ 135 mm in size. When the lowering speed of the crucible was set 16mm/hr gave the best yield, 42%. Since the refractive index(2.15~2.18) of cubic zirconia is smaller than that of diamond, the angle between crown and pavilion should be fashioned to make it smaller than $40.5^{\circ}$ to show the maximum brilliancy and fire.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.4
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• pp.329-336
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• 2000

Welding is a important technological method in mechanical engineering. $CO_2$MAG(metal active gas) welding means that metal part in double capstan drum for the inshore and costal vessels are joined by melting(with or without a filler material) or that new material is added to a metal part by melting. The thermal stresses appear due to a non-uniform temperature field, inhomogeneous material properties, external restraint and volume changes during phase transformations. In this study analysis the elasto-plastic thermal stresses distribution of welding part in double capstan drum for the inshore and costal vessels using finite element method (FBM). Therefore it calculates the numerical value that can be applied to the optimum design of welding parts and the shapes. The significant results obtained in this study are summarized as fellows. At early stage of the cooling after welding process, the abrupt thermal stresses gradient has been shown in the vicinity of welding part. In the thermal stresses analysis due to temperature gradient and heat shocking maximum stress was occurred of welding part and stresses were distributed from 54MPa~48MPa.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.711-719
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• 2012

The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.

• Korean Journal of Materials Research
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• v.8 no.12
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• pp.1115-1120
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• 1998

The sliding wear behavior of Ni-base hardfacing alloy, Deloro 50, was investigated at the contact stresses of 15ksi and 30ksi under the various wear environments. In air at room temperature, Deloro 50 showed lower wear resistance than Stellite 6 even at 15ksi due to the occurrence of severe adhesive wear. This seems to be caused by the lower hardness and work- hardening rate of Deloro 50 than those of Stellite 6. In water at room temperature, Deloro 50 showed as good wear resistance as Stellite 6 at 15ksi. It was considered to be due to that water could effectively prevent metal to metal contact through contacting asperities. However, Deloro 50 showed severe adhesive wear at 30ksi in water at room temperature. It seems to be that the water could not suppress adhesion wear at 30ksi. At $300^{\circ}C$ in air, Deloro 50 exhibited higher wear resistance than Stellite 6 even at 30ksi. It was considered that the oxide glaze layers formed on wear surface during sliding, effectively prevented direct metal-to-metal contacts.