• Elastomers and Composites
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• v.52 no.3
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• pp.187-193
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• 2017

In this study, the effect of the cure, mechanical properties, and oil resistance of NBR (acrylonitrile-butadiene rubber)/peroxide compounds were investigated for various co-agents. NBR compounds were characterized using a swelling test, a rheometer (MDR), and a compression set test. Mechanical properties were tested with original compounds, heated in air and exposed to the ASTM No.1, IRM 903 oil. NBR compounds were prepared using peroxide as the crosslinking agent. Trimethylolpropane trimethacrylate (TMPTMA), triallyl isocyanurate (TAIC), and 1,2-polybutadiene (HVPBD) were used as co-agents. The NBR compounds containing TMPTMA and HVPBD lowered the scorch time, while the addition of TAIC did not significantly change the scorch time. NBR compounds containing TMPTMA increased the crosslinking density, while the addition of TAIC and HVPBD lowered the crosslinking density. Moreover, the addition of TMPTMA improved the oil resistance of the NBR compound.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.479-484
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• 2009

This study investigated the characteristics of baking bread and cookies supplemented with taurine and the effect of taurine addition on BAC(blood alcohol concentrations) and UAC(urine alcohol concentrations). Healthy male college students were divided into two groups, the control and the taurine group. Bread was baked with the addition of 0, 2, 4 and 6% taurine and baked with the addition 0, 3 and 6% taurine. The bread containing 2% taurine showed the fastest fermentation among the 4 groups. Fermentation and oven-spring of breads baked with a taurine concentration greater than 4% of taurine disturbed. In some areas of the sensory test, the taurine supplemented bread had higher scores than the control bread. We served 6 g of taurine supplemented cookies with 1,000 $m{\ell}$ of beer to 8 students in the taurine group. After 2 hours of drinking beer, the BAC and UAC of the taurine group were found to be lower than the control group. But no difference was found in the alcohol excretion of their urine. From this study we concluded that the taurine has an effect on the detoxication of alcohol, which reduces the BAC.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.4
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• pp.403-410
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• 2014

The purpose of this study was to examine the anti-depressive effects of OnDam-Tang with addition of Linderae Radix (ODT-L) on the animal model of depression induced by chronic immobilization stress. Depression model was made by chronic immobilization stress for 2 hours for 21 days. And we performed forced swimming test, analysis of the neurotransmitter and immunohistochemical staining, measured expression levels of serotonin in the brain. ODT-L has decreased immobilization time in forced swimming test. ODT-L has increased amount of melatonin in the brain. ODT-L has increased expression levels of serotonin in the brain. ODT-L prevented damage in the hippocampal region. ODT-L has reduced the expression level of CRF receptors in in hippocampus region. These results suggest that ODT-L may have anti-depressive effects on depression.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• Korean Journal of Materials Research
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• v.11 no.4
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• pp.266-271
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• 2001

Effect of Cd addition on the stress corrosion cracking(SCC) resistance of Al-Cu-Mn cast alloy was investigated by C-ring test and electrical conductivity measurement. With increasing Cd contents, the electrical conductivity and the SCC resistance were increased. The PFZ and coarse precipitates along the grain boundary were observed from TEM micrographs. The fracture made of the alloys was confirmed as intergranular type and showed brittle fracture surface. As a result, it was concluded that the SCC mechanism of these alloys is the anodic dissolution model. The maximum hardness was increased from 127Hv in the Cd-free alloy to 138∼145Hv in the Cd addition alloys.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.433-438
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• 2010

To manufaure cookies with blueberry, cookies with 0%, 1%, 3%, 5%, or 7% added blueberry were prepared and tested for quality. Their pH was decreased by addition of blueberries' addition, and the influence of the pH also decreased the sugar level. For the cookies' color, L and b (yellowness) were decreased, and a was increased. The same result was shown when anthocyanin foods were added. Cookies' diameter, spreadability, and thickness were increased as blueberries were added. The cookies' hardness was lowered with increasing addition of blueberries. 3% and 5% blueberry-added cookies received the highest sensory-test scores, so these blueberry cookie showed its possibility of success to develop it as a product.

• Journal of Korea Foundry Society
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• v.19 no.6
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• pp.456-465
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• 1999

The overall objective of this study is to investigate the effect of Ag addition on the mechanical properties and microstructure of rapid solidified 7000 Al series alloys. Al-Zn-Mg-Cu alloys with small amounts of Ag was fabricated into the powder by gas atomization. The powder was extruded after the cold compaction and degassing and then followed by T6 heat treatment. Microstructure observation, phase analysis, room and high temperature tensile test and hardness test were pursued. The tensile strength and hardness of Ag-added alloy after heat treatment was increased with increasing Ag contents. However, the elongation of extruded alloys was not increased as much as to be expected. The reason of this result seems to be related to $the{\Omega}$ phase, which contribute to the high temperature strength stability of Al-Cu-Zn alloys through the formation of eutectoid with Ag addition.

• Korean Journal of Materials Research
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• v.24 no.1
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• pp.13-18
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• 2014

In order to clarify the effect of Nb addition on the ductile-brittle transition property of sintered TiC, TiC-10 mol% Nb composites were researched using a three-point bending test at temperatures from room temperature to 2020 K, and the fracture surface was observed by scanning electron microscopy. It was found that the Nb addition decreases the ductile-brittle transition temperature of sintered TiC by 300 K and increases the ductility. The room temperature bending strength was maintained at up to 1800 K, but drastically dropped at higher temperatures in pure TiC. The strength increased moderately to a value of 320MPa at 1600 K in TiC-10 mol% Nb composites, which is 40% of the room temperature strength. Pores were observed in both the grains and the grain boundaries. It can be seen that, as Nb was added, the size of the grain decreased. The ductile-brittle transition temperature in TiC-10 mol% Nb composites was determined to be 1550 K. Above 1970 K, yieldpoint behavior was observed. When the grain boundary and cleavage strengths exceed the yield strength, plastic deformation is observed at about the same stress level in bending as in compression. The effect of Nb addition is discussed from the viewpoint of ability for plastic deformation.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.50-53
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• 1987

The effect of cytochrome on pork fat oxidation was studied either in the absence or in the presence of nitrite and/or ascorbate. Results showed that the back-fat oxidation measured by TBA test increased with increasing concentration of cytochrome c but the Increment decreased with increasing concentration. The addition of ascorbate alone to cytochrome c did not prevent the oxidation. The same result was obtained with the addition of nitrite alone to cytochrome c. However, the backfat oxidation was pretented by the addition of nitrite and ascorbate together With the rendered fat, the trends were more obvious than with backpat.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.199-205
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• 2009

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3${\sim}$9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.