• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.221-226
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• 2019

This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.120-126
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• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Korean Journal of Materials Research
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• v.11 no.7
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• pp.609-614
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• 2001

This study was carried out to obtain a basic data on the production of the Nd-Fe-B system rare earth anisotropic bonded magnet by R-D & HDDR process. The reduction reaction of Nd$_2$O$_3$by metallic Ca and the diffusion reaction of Nd into Fe-B alloy powder were investigated for the production the Nd-Fe-B alloy powder. We concluded that a proper quantity of metallic Ca was about 1.3 times of theoretical equivalent from the yields of Nd and B after the R-D reaction at 100$0^{\circ}C$ for 1h. In the XRD analysis the diffusion reaction of Nd into the center of Fe-B alloy powder for the completed homogenization was required through about 45min at 110$0^{\circ}C$ for the R-D reaction, and also the maximum efficiency on the yield of Nd was obtained with such a condition. Residual Ca and oxygen contents of the final powder sample after washing were detected in 0.17wt% and 0.42wt% by ICP and oxygen analyzer, respectively.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.742-747
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• 2008

This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

• Korean Journal of Organic Agriculture
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• v.21 no.3
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• pp.423-435
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• 2013

The Codonopsis pilosula is traditional oriental herb associated with immune-modulatory functions and has anti-inflammatory properties and antioxidative activity. The present study was conducted to investigate the effects of dietary supplementation of Codonopsis pilosula extract powder (CEP) on the immunity and productivity in sows and piglets. A total of 20 pregnant sows were randomly assigned to two dietary treatments, which was given a corn-soybean meal diet with 0% and 0.5% CEP from 40 days prepartum to weaning (25 days postpartum). The immune system of piglets was expected to build up, because the feeding of CEP might increase the colostrum contents in sows. We also predicted that the growth performance of piglets also could be increased by some compensation effects due to the increased immunity of piglets. In results, immunities of sows and piglets as well as growth performance of piglets were not affected by the supplementation of CEP. The correlation between the colostrum and the serum on the IgG contents tended to have a positive correlation, although there was no significant (coefficient, 0.435; P=0.102). This result suggests that the supplementation of CEP may increase IgG contents in sows and piglets and contribute to improve immunity of piglets. In conclusion, it is thought that the physiologically active substances of CEP did not influence to the immune synergic effects in vivo of sows. Thus, the metabolic and action mechanism of the physiologically active substances of CEP should be explored to evaluate the availability of CEP as a feed additive for the immunomodulator.

• Korean Journal of Crystallography
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• v.3 no.2
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• pp.129-132
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• 1992

The multiplicity factor, which is defined as the number of different planes in a form having identical interplanar spacing and identical intensity, is tabulated here for the eleven Laue groups on the basis of their symmetries.

• Proceedings of the Korea Concrete Institute Conference
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• 1995.04a
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• pp.30-35
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• 1995

This paper presents fundamental experiment for the properties of high performance concrete in its fresh and hardened state made with ground granulated blast-furnace (GGBF) slag. The result is that the effect of decreasing xoncrete temperature is to the mixing ratio of GGBF slag, but it presents disadvantage in the slump loss phase. In addition to, we know that the splitting tensile strength, compressive strength and elastic modulus of concrete mixed with high fineness GGBF slag are increased at age 28days.

• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.5
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• pp.1486-1494
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• 1991

본 연구에서는 분말단조 공정의 유한요소 컴퓨터 시뮬레이션을 위한 기초연구 로 다공질예비성형체의 기지(matrix)인 합금강의 변형률 속도와 온도에 따른 일축 압 축하의 열-점소성 거동을 조사하였다. 변형률 속도와 온도의 영향을 동시에 고려하 기 위하여 변형률 속도 .epsilon.=$10^{-4}$, $10^{-2}$ 및 $10^{-1S-1}$과 온도범위 800~ 1200.deg. C에 대하여 실험하였다.

• Journal of the korean Society of Automotive Engineers
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• v.10 no.4
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• pp.14-18
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• 1988

액체의 미립화는 액체연료의 연소를 위한 분무, 분무 도장, 농약 살포, 의료기기, 용융 금속의 금속 분말의 제조 등의 여러분야에 널리 이용되고 있다. 특히 연소 기관은 액체 연료의 미립화와 증발 특성에 따라 기관의 연소와 성능은 크게 변화하므로 연소실 내의 연료 미립화 특성의 개선은 매우 중요하다. 미립화에 영향을 미치는 인자에는 연료의 물성과 분사 기구 및 분사 밸브 등의 구조와 분사압력 등은 연료 미립화에 주된 영향을 미치는 요인의 하나가 되고 있다. 여기서는 주로 액체연료의 미립화에 일반적인 기초 사항과 분무 특성의 표시 방법, 측정법에 대하여 기술하기로 한다.

• Proceedings of the Korea Concrete Institute Conference
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• 1992.04a
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• pp.29-34
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• 1992

In this experimental study, we aimed at the improvement of compressive strength of artifitial light weight aggregate concrete by using the micro powders of mudstone for concrete admixture. By it's result, there was about 10% increase of compressive strength in concrete adding the 10% amounts of powders for cement contents than that of plain concrete.