• Journal of the Korean Ceramic Society
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• v.45 no.4
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• pp.245-249
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• 2008

The SiC and ZrC are critical and essential materials in TRISO coated fuel particles since they act as protective layers against diffusion of metallic and gaseous fission products and provides mechanical strength for the fuel particle. However, SiC and ZrC have critical disadvantage that SiC loses chemical integrity by thermal dissociation at high temperature and mechanical properties of ZrC are weaker than SiC. In order to complement these problems, we made new combinations of the coating layers that the ZrC layers composed of SiC. In this study, after Silicon carbide(SiC) were chemically vapor deposited on graphite substrate, Zirconium carbide(ZrC) were deposited on SiC/graphite substrate by using Zr reaction technology with Zr sponge materials. The different morphologies of sub-deposited SiC layers were correlated with microstructure, chemical composition and mechanical properties of deposited ZrC films. Relationships between deposition pressure and microstructure of deposited ZrC films were discussed. The deposited ZrC films on SiC of faceted structure with smaller grain size has better mechanical properties than deposited ZrC on another structure due to surface growth trend and microstructure of sub-deposited layer.

• Radiation Oncology Journal
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• v.4 no.2
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• pp.107-113
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• 1986

Radiation myelitis is a rather rare, but irreversible fatal complication. Etiology, pathologic change, clinical symptoms and the method of diagnosis have been studied with animal experiments and human necropsies. In spite of massive studies, pathogenesis of post-irradiation myelitis and the level of tolerance dose still remain controversial. Thoracolumbar spine of 110 hybrid mice were irradiated with orthovoltage x-ray machine. Mild capillary congestion and axonal swelling were observed in 1,000 rad irradiated specimens. Focal necrosis in 3,500 rad specimens, fragmentation of neural tissue in 4,000 rad specimens were also observed. These results suggest that 5,000 rad is not a completely safe tolerable dose which have been accepted and we cannot exclude direct radiation damage to news tissue as the causative pathology of radiation myelitis in addition to blood vessel damage.

• Elastomers and Composites
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• v.15 no.3
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• pp.147-154
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• 1980

The cellular rubber products for industrial purpose have been applied in many fields such as auto-motive parts, ship-building, machinery, sports goods, diving suit or interior housings etc. The purpose of this dissertation is to study the physical properties of celluar rubber products particulary for those elastomers such as EPDM, CR and NBR with heat resistance property, weather proofness, and oil resistance characteristics respectively, aiming at improving their quality, and renovating the manufacturing know-how which is beyond our technical power at the present time in Korea. In order to meet this requirement an ideal recipe is being shown for the three elastomers, and also a practical recipe which is easily available in terms of compounding ingredients in domestic market has set up as shown in Table 1. for the investigation of vulcanization characteristics by means of Rheometer. The optimum Mooney viscosity of compounded rubber was found to be approximately $ML_{1+4}(100^{\circ}C)$ $30\sim45$. Excess mustication makes a dispersion of ingredients worse, consequently it causes deformation of shapes and heterogenous cell distribution. In other words the articles are rejected because of its insufficient workmanship. The results of physical properties of the products are indicated in Table 3. It has shown that the quality meet requirement when tested in accordance with ASTM D572, 573 and D 395. The test results o CR/IR blends in terms of hardness, volume change by blowing, tensile strength and elongation have been shown.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.571-577
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• 2018

Bicycle riders complain of many inconveniences when wearing glasses, sunglasses and masks. The disposable fine dust mask has been developed to resolve such inconveniences of bicycle riders. The scope of research is limited to the fiber which generates one-time static electricity and the shape of the mask due to the characteristic of fine dust mask. The purpose is to design and make the fine dust mask with a simple production process. The new disposable fine dust mask has secured enough space of the mask in front of the mouth by longitudinal folding and minimized stuffiness by maintaining the shape of the folded part to prevent touching the mouth even by heavy breathing. The streamlined sponge is attached at the part of nose support and the area of the cheek has been expanded to be about 2.5cm wider than ordinary masks to improve tight seal at the side. In addition, a new disposable fine dust scarf mask has been developed to block ultraviolet rays for the face and neck while filtering fine dust with the tight fine dust mask.

• Membrane Journal
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• v.28 no.6
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• pp.395-405
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• 2018

Poly(ethylene-co-vinylalcohol) EVOH hollow fiber membranes were successfully fabricated via a thermally induced phase separation (TIPS) method. It was observed that all membranes fabricated under different spinning conditions had interconnected and bicontinuous structures through liquid-liquid phase separation. Glycerol and poly(ethylene glycol) 200 were used as diluents for the TIPS method. Glycerol was used as a mixing component in quenching bath to control pores on the outer surface of the hollow fiber membrane. Hot quenching bath with a mixing component to generate large pores on the outer surface of the hollow fiber membrane. The effects of polymer concentration, diluent and quenching bath on the morphologies, water permeabilities, and mechanical properties of the EVOH hollow fiber membranes were systematically investigated. The relationship between water permeability, mechanical properties and spinning conditions was discussed in detail.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.47-53
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• 2010

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• Human Ecology Research
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• v.62 no.1
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• pp.59-68
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• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.100-107
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• 2013

Unlike general microwave, QRD (Quadratic Residue Diffusor) Microwave used in this study is known as a new technology that enhances the sterilization effect with low power because it is possible to induce the average sterilization by changing wavelength phase difference. Therefore, basic research was conducted on the function that could sterilize culture media for plant factory by using environmentally friendly and low energy consuming QRD Microwave. The results are as follows: It was confirmed that there was no external deformation in the polyurethane foam and rock wool medium when changing the microwave level between 2 and 8 kW in different water content of culture media. However, PDA solid media at 2 kW were not dissolved in 60 and 180 seconds. All of the media were dissolved in other processing. There was little difference in the microwave irradiation level and surface temperature of the strain according to the processing time between Bacillus sp. and Burkholderia sp. In the sterility test according to the microwave irradiation level and processing time, it was confirmed that both Bacillus sp. and Burkholderia sp. grew in the microwave level 2 kW regardless of time. In the microwave level 6 kW, all experimental groups except the processing of Burkholderia sp. for 60 seconds were sterilized, and all of Bacillus sp. was killed in the all experimental groups. In the microwave level 8 kW, it was confirmed that both Bacillus sp. and Burkholderia sp. were sterilized regardless of time. The temperature in microwave-processed media after contaminating strains to each medium was maintained at more than 100 in polyurethane foam and rock wool medium after 60 seconds. In general, it was shown that it was possible to sterilize after 60 seconds. Therefore, it is considered that Bacillus sp. and Burkholderia sp. which are the biggest problems in the plant factory can be adequately sterilized by QRD Microwave used in this study.