• Proceedings of the Korean Institute of Landscape Architecture Conference
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• 2013.11a
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• pp.95-96
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• 2013

• Proceedings of the Korean Nuclear Society Conference
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• 2002.05a
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• pp.294.2-294
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• 2002

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.114-114
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• 2004

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.100-100
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• 2005

• Polymer(Korea)
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• v.39 no.1
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• pp.144-150
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• 2015

Gellan gum as a natural polysaccharide has good heat resistance, acid resistance and enzymes resistance. However, one of the drawbacks of gellan gum might be the lower mechanical strength. In this work, gellan gum scaffolds were mixed with poly(lactic-co-glycolic acid) (PLGA) microsphere in order to improve mechanical properties. The gellan gum scaffolds with various contents of PLGA microsphere were prepared for the regeneration of disc tissues. To evaluate the mechanical strength of hybrid structure of gellan gum and PLGA microsphere, compression strength of the fabricated scaffolds was measured. MTT analysis, SEM observation, histological evaluation and RT-PCR were performed to confirm the effect on the cell growth and extracellular matrix secretion. As a result, it showed the best cell proliferation and extracellular matrix secretion in gellan gum sponge containing 50% PLGA microspheres. In conclusion, this study confirmed that the hybrid structure of gellan gum and PLGA microspheres was found suitable in regeneration of the intervertebral disc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Resources Recycling
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• v.12 no.4
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• pp.58-64
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• 2003

A study on the preparation of RDF with ASR materials from shredder line of end-of-life vehicles has been peformed by using hot molding method. ASR materials used in the work were plastics, fibers and sponge which were cut by less than 10 mm in size prior to hot molding and 40, 60 and 80 mm mold in diameter were employed for RDF forming. It was found that heating temperature, heating time and mixing ratio of materials played an important role in the hot molding of ASR materials. Density of RDF samples Prepared in the work was in the range of 0.5∼0.9gr/ml depending on the hot molding conditions and it was decreased with increase in the content of sponge. Breaking strength of RDF samples was observed to 0.8∼3.0MPa and it was also increased with increase in density of RDF samples. Finally, when heating temperature was elevated, density of RDF was increased due to Increase in molten part of ASR materials which resulted in the enhancement of breaking strength of RDF.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.10 no.2
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• pp.97-104
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• 2012

A porous $TiO_2$ pellet was electrochemically converted to the metallic titanium by using a $CaCl_2$ molten salt system at $850^{\circ}C$. Ni-$TiO_2$ and graphite electrodes were used as cathode and anode, respectively. The electrochemical behaviour of $TiO_2$ pellet was determined by a constant voltage control electrolysis. Various reaction intermediates such as $CaTiO_3$, $Ti_2O$ and $Ti_6O$ were observed by XRD analysis during electrolysis of the pellet. Once $TiO_2$ pellet was converted to a porous metallic structure, the porous structure disappeared by sintering and shrinking with increasing the reaction time at high temperature.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.400-405
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• 2007

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.31-36
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• 2000

The mineral compositions were analysed of the tip and the upper section of dried domestic antlers. The upper section was divided longitudinally into four parts. The tip and the upper section were divided traversely into the velvet and the spongy bone layers. The contents of ash, calcium, phosphorus and magnesium increased (p<0.05), and those of manganese, zinc, copper and iron decreased (p<0.05) downward from the tip both in the velvet and the spongy bone layers. The contents of ash, calcium, phosphorus, manganese and zinc of the spongy bone layer were significantly (p<0.05) higher than those of the velvet layer. The tip, which is the growth center of the antler, had the significantly (p<0.05) lowest proportions of Ca/ash, Ca/P and Ca/Fe ratios both in the velvet and spongy bone layers.