• Applied Biological Chemistry
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• v.50 no.1
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• pp.48-52
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• 2007

Yogurt base was prepared from skim milk supplemented with 0.2-1.0% (w/v) garlic powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at 40$^{\circ}C$ for 18 h. Quality characteristics of the prepared yogurt were evaluated for acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of garlic powder inhibited the growth of lactic acid bacteria and decreased the acid production. After 18 h incubation, titratable acidity of garlic yogurt was 1.28-1.08% and was lower than that (1.35%) of yogurt made with only skim milk. However, the viscosity of yogurt was remarkably increased by the addition of garlic powder. The sensory score of yogurt added with 0.2% garlic powder was similar to ordinary yogurt in flavor and overall acceptability. According to sensory score and fermentation characteristics, the optimum concentration of garlic powder was around 0.2%.

• Journal of the Korean Wood Science and Technology
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• v.32 no.1
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• pp.80-87
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• 2004

This study was carried out to improve the properties of powdered tannin adhesive(PT) by adding liquid tannin resin(LT) to PT in the manufacture of particleboard. Mixing the LT to PT from 50% to 100% by weight did not show any difference in particleboard properties, but the higher the powdered tannin resin ratio, the lower the properties of the board. The proper ratio of PT to LT was 30:70 for the improvement of PT-particleboard, unless LT lower than 70%. Internal bonding strength was in proportional to the amount of LT. Mixing amino adhesives and PT did not show any improvements in mechanical and physical properties of the board but they only acted as scavenger for the free formaldehyde.Manufacturing particle board with the adhesive of 30:70 (PT:LT) and by using double blender resulted in high-performance products of E₀ level of formaldehyde emission with high water resistance (U type; below 12%, M type; below 25%), as well as saving chip drying energy.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.206-211
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• 2020

Tungsten alloys are used widely in general industrial fields, but they are difficult to cast, so products are manufactured using powder metallurgy. In this study, a mixed powder of tungsten, nickel, and iron homogenized using a ball mill was added to pure water as a solvent, and PVA as a binder was added to prepare a spray drying mixture. The mixed liquid was prepared using a spraying machine. A study was carried out to produce a granular powder that can reduce the variations between products during the molding and sintering process of the powder metallurgy method. A preliminary experiment was conducted to confirm the influence of the variables in the granulation process. Through the preliminary test results, this experiment was performed with the volume of solvent of the spray drying the mixture as an independent variable, and granular powder having a mean particle size similar to that of the existing mass-production conditions and an increased apparent density was prepared. In addition, a pilot test was conducted for the molding and sintering process. The improved granular powder reduced the characteristic variation (weight variation) of the mass-produced product.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.11a
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• pp.36-36
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• 2005

• Proceedings of the Korean Magnestics Society Conference
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• 2002.12a
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• pp.38-39
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• 2002

일반적인 세라믹스 분말 합성방법으로서 고상법과 침전법 등은 성분 원소들간의 균일한 혼합이 어렵고, 대부분 최종 생성물의 합성 온도가 높아서 다성분계에 대하여 단일 상을 유지하면서 미세한 분말을 얻기가 힘들다. 그러나, 최근 들어 이러한 단점을 보완하기 위한 방법으로서 비정질 citrate법, 무기 금속염을 이용한 sol-gel법 등과 같이 비교적 공정이 단순하면서 입도 분포가 좁고 재현성이 우수한 구형의 초미립 또는 나노 분말의 제조에 적합한 방법들이 많이 연구되고 있다[1]. (중략)

• Ceramist
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• v.8 no.2
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• pp.41-42
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• 2005

• Journal of the Korean Ceramic Society
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• v.38 no.2
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• pp.143-151
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• 2001

Ca/LiCl-KCl/CaCrO$_4$열 전지계의 양극재료로서 BCT(Body-Centered Tetragonal) 결정구조를 갖는 CaCrO$_4$분말을 GNP로 합성하고, SEM, TEM, XRD를 이용하여 그 미세구조를 분석하였다. GNP 공정에 의한 CaCrO$_4$분말은 단일상으로 0.5$mu extrm{m}$ 이하의 입자 크기를 가지며 균일하게 분포한 반면, 기존의 분말 혼합법은 높은 하수 온도 및 장시간의 하소 조건을 필요하므로 미세한 분말 합성이 어렵고 pellet 형태로 만들었을 때 GNP 분말에 비해 비표면적이 현저하게 작기 때문에 전극 재료로써 유리하지 못하다. Ca/LiCl-KCl/CaCrO$_4$계의 전기 화학적인 특성을 평가해본 결과 전지셀을 Ca/DEB(LiCl-KCl+CaCrO$_4$+SiO$_2$)와 같은 DEB 형태로 만들었을 때 $600^{\circ}C$의 온도에서 2.0 V이상 (<100 mA/㎤)의 안정한 전압이 5분 이상 유지되었다. 그러나 3층 전극 셀(Ca/LiCl/KCl/ CaCrO$_4$)에서는 동일한 온도에서 2.0 V이상 (<100 mA/㎤)의 전압이 7분 이상 유지되었으나 불안정한 전압 변동 및 낮은 peak voltage로 인해 DEB 셀의 전지 특성이 더 우수한 것으로 생각된다. 양극 재료의 제조 방법의 관점에서 볼 때, 동일한 DEB(Depolarizer : Electrolyte : Binder=25 : 70 : 5 wt%) 조성의 셀 구성시, GNP 분말은 분말 혼합법에 의한 분말보다 반응 표면적이 훨씬 크기 때문에 GNP 양극 활 물질의 DEB 셀에서의 전지 수명이 더 길었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.875-879
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• 2004

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

• Journal of Aquaculture
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• v.7 no.3
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• pp.135-150
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• 1994

For the effective seedling production of the sweetfish, Plecoglossus altivelis, dietary value of live food in the growth and survival rate of the larvae was examined. To investigate dietary value of three types of rotifers (L-type, S-type, Us-type rotifer) for the sweetfish larvae, the larvae were fed with alone or mixed with each type and with mixtures of two or three types. Although the survival rates of the larvae fed different types of rotifers were not significantly different among them, the larvae fed a mixture of three types of rotifers showed the highest growth significantly. A feeding trial was conducted to determine the effect of the dietary values of rotifer and Artemia nauplius enriched with Chlorella ellipsoidea, $\omega-yeast$, spray-dried Spirulina platensis, and Super Selco for the sweetfish larvae. The dietary values of rotifer and Artemia nauplius enriched with Super Selco mixed with spray-dried S. platens is were distinctly improved for the survival rate and growth of the larvae. With regard to effect of the green water with Chlorella ellipsoidea, spray-dried Spirulina platensis, and the addition of photosynthetic bacteria (Rhodopseudomonas capsulatus), the green water with Spirulina platens is mixed with photosynthetic bacteria also enhanced the growth and survival rate of the larvae.

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.11a
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• pp.45.2-45.2
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• 2009

무가압 소결과 분말 야금법을 통하여 금속-세라믹 복합체를 제작하였다. 사용된 각각의 분말은 니켈과 알루미나가 사용되었으며 60wt% Ni을 제조하였다. 60wt% Ni은 본 연구의 선행 연구에서 가장 밀도가 적고 최적 분산이 이뤄지지 않는 혼합 비율로써 이러한 결과는 복합체를 접합의 중간층으로 사용 시 크랙이 발생하는 등 물리적 특성 저하로 연결되고 있다. 선행 연구에서는 본 조성의 이러한 원인을 마이크로 크기의 분말 사용으로 인해 분산과 밀도 측면에서의 최적화가 이루어지지 않았기 때문으로 분석하였다. 이러한 문제를 해결하기 위하여 나노 분말을 사용하였으며 나노분말의 크기는 소결 구동력을 극대화시키고 분산을 더욱 촉진시켜 이를 가능하게 할 수 있다. 하지만 나노분말의 특성 중 하나인 Agglomeration의 존재는 이러한 나노 분말의 장점을 상쇄시켜 원하는결론에 도달하는 것을 방해한다. 따라서 본 연구에서는 나노 분말의 Agglomeration을 효율적으로 제어함으로써 제작된 샘플의 최적 분산과 밀도를 향상시키고 그 결과를 SEM, TEM 등을 통하여 확인하였다.