• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.281-282
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• 2001

본 연구는 현재까지 국내에서 가숭어, Chelon lauvergnii의 성숙 및 인공 종묘 생산에 관한 구체적인 연구 보고는 매우 미흡한 실정임을 고려, 가숭어의 효과적인 인공 종묘 생산을 위한 기초 자료로서 산란기 특성 조사 및 부화 자어에 대한 rotifer, Artefnia, 배합사료 공급에 따른 성장과 생존을 조사하였다. 또한 rotifer와 brine shrimp, Artemia nauplius를 오징어 간유, 식물성 플랑크톤 건조 분말인 Maxima$^{TR}$ , Chlorella sp.로 각각 영양 강화한 후 치어에 공급시 자어의 성장과 생존에 대한 그 효과를 비교 분석하였다. 아울러 밀도별 사육 실험을 통한 적정 밀도를 규명하여 가숭어 종묘 생산시 효율적이고 경제적인 기술을 개발하고자 본 연구를 수행하였다. (중략)

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Journal of the Korean Magnetics Society
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• v.25 no.3
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• pp.67-73
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• 2015

This is a basic research for improving soft magnetic property of Fe based nano crystalline alloy powder core. The main study is done around characteristics of permeability, core loss, and DC bias depending on amount of insulation coating agent and particle size. First, $Fe_{73.5}Si_{13.5}B_9Nb_3Cu_1$ amorphous alloy ribbon was fabricated by using the planar flow casting (PFC) device. Then, heat treatment and ball milling were done to obtain alloy powder. The amount of polyether imide (PEI) added to it was varied by 0.5, 1.0, 2.0, 2.5 wt% to have compression molding into $16ton/cm^2$. After going through crystalline heat treatment, the made toroidal nano crystalline powder core ($OD12.7mm^*ID7.62mm^*H4.75mm$) had smaller permeability as amount of insulation coating agent decreases. However, it was found out that core loss and DC bias characteristics have been improved. The reason for this results were expected to be because green density of power core decreases as amorphous alloy powder particles become smaller as amount of alloy powder insulation coating agent increases, it was determined that 1 wt% of insulation coating agent is appropriate. Also, for powder core made based on alloy powder size with amount of insulation coating agent fixed at 1 wt%, effective permeability and core loss were outstanding as particle size became bigger. However, characteristics of DC bias became worse as applied DC field increases. This is expected to be due to insulation effect, residual pores, or molding density of powder core resulting from thickness of coating on surface of alloy powder.

• Journal of the KSME
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• v.32 no.1
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• pp.46-56
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• 1992

이 글에서는 현재까지 개발된 금속복합재료의 제조공법 중에서 비교적 보편화되어 있는 분말야 금법, 가압용침법, 복합주조법 등에 대하여 소개하였고, 제조된 재료가 가지는 일반적인 기계적 성질에 대하여 설명하였다. 그리고 금속복합재료의 대표적인 응용분야와 현재 국내에서도 큰 관심을 끌고 있는 자동차엔진의 부품소재로서 금속복합재료의 응용기술에 대해 소개하였다. 국 내에서 금속복합재료의 관련 연구는 주로 학교와 연구소를 중심으로 발전되어 왔으나 근년에 자동차 산업의 비약적인 발전과 항공산업 분야에서 잠재적인 수요가 예측되면서 일부 기업체에서 응용 연구를 시작하였다. 그러나 금속복합재료의 기초 소재가 되는 경합금과 보강재의 제도기 술은 선진국에 비해 크게 뒤져 있다. 현재까지 국내에서의 연구동향은 주로 금속복합재료의 제조공정개발과 물성 평가에 치중하여 왔다. 기계공업이 발전하면서 점점 더 고기능성 소재가 요구되어지는 현황을 감안할 때 금속복합재료의 실질적 응용분야의 개척과 함께 기초 소재의 개발 연구는 시급한 과제이다.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.4
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• pp.247-254
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• 1994

This study was conducted to characterize the chemical and mineralogical properties of representative phosphate rocks from North Carolina and Florida, and to find out the method for increasing the citric acid (two percent) solublility of phosphate rock. The the results are summerized as follows : 1. Major composition of phosphate rock was carbonate apatite containing small amounts of calcite and quartz. The differential thermal analysis(DTA) did not show endothermic or exothermic peak till $1,000^{\circ}C$. 2. Two percent citric acid solublility of phosphate rock was increased with the finess of particle size, but the water solublility was not affected by the particle size. Long time calcinated under high temperature had negative effect, while the incubation with 2% citric acid under low temperature had positive effect on solubility. 3. To increase the solubility of phosphate rock it was mixed with farmyard and barnyard manure and acidulated. Citrate solubility by treatment with sulfuric acid was more effective than nitric acid. Acidulation with thirty percent sulfuric acid increased both citric acid solubility and water solublility. Treatment with glutamic acid had little effect on the solubility of phosphate rock.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.872-879
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• 2016

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.805-810
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• 2002

Development of tenderizer using domestic fruits was studied. Kiwifruit was dried using various methods, and the quality of kiwifruit powder was observed during 12 week storage. Frozen kiwifruit was prepared in paste, dice, and whole flesh. After drying, paste-type kiwifruit showed 2.0 and 1.3 times higher proteolytic activity than dice and whole flesh kiwifruits, respectively. Nine hour of hot-air drying or 46 h of freeze-drying eliminated more than 90% of water from kiwifruit, during which discoloring of kiwifruit occurred. Freeze-dried powder showed 6.6 times higher yield and proteolytic activity, and resulted in almost no discolorization than those of air-dried powder. Addition of bulking agent affected the quality of hot air-dried kiwifruit powder, except color, resulting in $3.2{\sim}3.6$ times higher proteolytic activity than that without bulking agent, which is comparable to 60% of the initial freeze-dried powder content. Moisture content of kiwifruit powder with bulking agent sustained consistently during 12 week storage, whereas proteolytic activity decreased for the first 4 weeks. Freeze-drying is a preferable method to produce kiwifruit powder for tenderizer, although hot air-drying with bulking agent treatment is more economical.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.99-106
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• 2013

The purpose of this study is to investigate the effects of supplementation of mulberry powder, mulberry extract and silkworm powder during the 8 weeks of resistance exercise on Androgen receptor(AR) mRNA and Myogenic regulatory factors(MRFs) expression of rats muscle. Fifty males, Sprague-Dawley rat, were randomly divided into 5 groups: CON(control group, n = 10), REG(resistance exercise group, n = 10), MP REG(mulberry powder intake and resistance exercise group, n = 10), ME REG(mulberry extract intake and resistance exercise group, n = 10) and SP REG(silkworm powder intake and resistance exercise group, n = 10). After climbing the ladder without weights during the 1 week of adaptation period, the rats in the resistance exercise group were trained to climb a 0.98-m vertical(80 degree incline) ladder with weights in their tail during 7 weeks(10 times each day, 2 days per week). After exercise, the skeletal muscle was extracted from the flexor hallucis longus. After separating the total ribonucleic acid (RNA) of each group, quantitative polymerase chain reaction was used to analyze RNA quantitatively. AR mRNA and MRFs expression revealed that all of the treated groups had significantly difference. AR mRNA expression increased in ME REG $6.24{\pm}1.85$ and SP REG $9.68{\pm}0.28$ fold compared to CON. Myod mRNA expression increased in MP REG $6.04{\pm}0.47$, ME REG $4.31{\pm}1.58$ and SP REG $8.11{\pm}0.57$ fold compared to CON. And myogenin mRNA expression increased in MP REG $4.11{\pm}0.42$, ME REG $4.12{\pm}0.45$ and SP REG $6.50{\pm}0.61$ fold compared to CON. In conclusion, during the resistance exercise, providing mulberry and silkworm gives positive effect on AR mRNA and MRFs expression increase.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.