• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Journal of Magnetics
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• v.16 no.3
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• pp.318-321
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• 2011

A new Fe-based amorphous compound powder was prepared from Fe-Si-B amorphous powder by crushing amorphous ribbons as the first magnetic component and Fe-Cr-Mo metallic glassy powder by water atomization as the second magnetic component. Subsequently by adding organic and inorganic binders to the compound powder and cold pressing, the new Fe-based amorphous compound powder cores were fabricated. This new Fe-based amorphous compound powder cores combine the superior DC-Bias properties and the excellent core loss. The core loss of 500 kW/$m^3$ at $B_m$ = 0.1T and f = 100 kHz was obtained When the mass ratio of FeSiB/FeCrMo equals 3:2, and meanwhile the DC-bias properties of the new Fe-based amorphous compound powder cores just decreased by 10% compared with that of the FeSiB powder cores. In addition, with the increasing of the content of the FeCrMo metallic glassy powder, the core loss tends to decrease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.530-536
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• 2014

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (${\times}1$) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (${\times}1$) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (${\times}1$) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) increased the sensory and antioxidant activities of wheat flour noodles.

• Progress in Superconductivity
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• v.9 no.1
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• pp.74-79
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• 2007

We characterized the highly refined boron precursor powders which were attrition milled for different milling times. $MgB_2$ powder precursor was formed from elemental crystalline Mg and amorphous B powder. The microstructure was investigated by SEM. SEM results indicate that the size of the milled powders was reduced with increasing milling time, which were varied from 0 to 8 hours. We also studied thermal behavior of the starting precursor by DSC as a function of milling time. The thermal behavior of the powder precursors was influenced by milling time. In order to determine the thermal events at DSC peaks, we annealed the milled powder mixture at $600^{\circ}C$ and $650^{\circ}C$ under protective gas and then analyzed the formation of $MgB_2$ by the XRD. We observed that superconducting $MgB_2$ phase was formed at lower temperature by the longer high energy milling. These results show that the high energy milling of the boron precursor powder can improve the reactivity for the formation of $MgB_2$.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.18-23
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• 2003

Composite powder of$B_4C-A1_2O_3$was prepared from a mixed powder of$B_2O_3/A1/C$by SHS under argon pressure instead of using a chemical furnace. A mixture of$B_2O_3,$Al and C powder (equivalent amounts to the reaction,$2B_2O_3+4A1+C=B_4C+2A1_2O_3)$was ball milled for 2 h. The mixed powder was placed in a SHS reactor and filled with 10 atm of argon gas and ignited. The inner and outer products were the same by XRD analysis. It was consisted of a composite powder of$B_4C-A1_2O_3$without $AlB_{12}/C_2$which was always produced using a chemical furnace. The composite powder was about$60~100{mu}m$size which was composed of crystalline particles of about 0.3~l${mu}m$size. But when 15 atm of argon was employed, partial sintering took place to give rise hard composite powder of$15~25{mu}m$$B_4C$with $0.1~0.2{mu}m$$A1_2O_3.$

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.786-787
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• 2006

The magnetic inductance of nanocrystalline $Fe_{73}Si_{16}B_7Nb_3Cu_1$ and an amorphous FeSiB powder sheet has been investigated to identify RFID performance. The powder was mixed with binder and solvent and tape-casted to form films. Results show annealing significantly influenced on the inductance of the material. The surface oxidation of the particles was the main reason for the reduced inductance. The maximum inductance of $Fe_{73}Si_{16}B_7Nb_3Cu_1$ alloy was about $88{\mu}H$ at 17.4 MHz, about 65% greater compared to the FeSiB alloy. The higher inductance in the nanocrystalline alloy indicates it may be used as a potential replacement of current RFID materials.

• Journal of Powder Materials
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• v.23 no.6
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• pp.437-441
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• 2016

Recently, the grain boundary diffusion process (GBDP), involving heavy rare-earth elements such as Dy and Tb, has been widely used to enhance the coercivity of Nd-Fe-B permanent magnets. For example, a Dy compound is coated onto the surface of Nd-Fe-B sintered magnets, and then the magnets are heat treated. Subsequently, Dy diffuses into the grain boundaries of Nd-Fe-B magnets, forming Dy-Fe-B or Nd-Dy-Fe-B. The dip-coating process is also used widely instead of the GBDP. However, it is quite hard to control the thickness uniformity using dip coating. In this study, first, a $DyF_3$ paste is fabricated using $DyF_3$ powder. Subsequently, the fabricated $DyF_3$ paste is homogeneously coated onto the surface of a Nd-Fe-B sintered magnet. The magnet is then subjected to GBDP to enhance its coercivity. The weight ratio of binder and $DyF_3$ powder is controlled, and we find that the coercivity enhances with decreasing binder content. In addition, the maximum coercivity is obtained with the paste containing 70 wt% of $DyF_3$ powder.

• Journal of Life Science
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• v.14 no.1
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• pp.198-203
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• 2004

This study was carried out to investigate the effect of mugwort podwer and carcass grade on the shelf-life of pork patty. Pork patty was prepared by four types such as grade B pcrk patty without mugwort powder (A patty), grade B pork patty with mugwort podwer (B patty), grade I pork patty without mugwort powder (C patty) and grade E pork patty with mugwort powder (D patty) and the residual nitrite, surface color, pH, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the sample were determined during storage at 4$^{\circ}C$. The residual nitrite of pork patties with mugwort powder was highly decreased until storage for 2 weeks, pork patties without mugwort powder highly decreased until storage for 4 weeks, therefore addition of mugwort powder reduced residual nitrite of pork patty. The L＊ value of pork patty was the highest at early stage of storage, pork patties with mugwort powder were lower than that of pork patties without mugwort powder, and grade B pork patties were higher than that of the grade I pork patties. The a value of grade I pork patties were higher than that of grade B pork patties, and changes during storage were no significant difference. The b value of grade B pork patties were higher than that of grade I pork patties. The pH of pork patties decreased during storage. The VBN, TBARS and total bacterial counts added significantly during storage, and the addition of mugwort powder were not affected during storage.

• Progress in Superconductivity and Cryogenics
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• v.5 no.3
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• pp.6-10
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• 2003

Silver nano-powder was added to Ma $B_2$ to make (Ag)$_{(x)wt.%}$(Mg $B_2$)$_{(l00-x)wt.%}$ (A $g_{x}$-Mg $B_2$) (10 $\leq$ x $\leq$ 50) composite superconductors to investigate the effect of the Ag nano-powder on the vortex pinning. Pellets made out of the mixed powder were put inside stainless steel tubes, which were sintered at 85$0^{\circ}C$ in Ar atmosphere. No impurity phase was identified for as-rolled samples. However, both the Mg $B_2$ and the A $g_{x}$-Mg $B_2$ composite pellets, when sintered, contain small amount of Mg $B_4$ and MgAg impurity phases. From the magnetization study, it was found that the flux pinning was improved in the high magnetic field region (> 3 T) only when 10w/o Ag was added to Mg $B_2$. The "two step" structures in ZFC M(T) curve gradually increased as the amount of Ag added increased. Pinning centers can be created by adding a suitable amount of Ag nano-powder which is not too large to increase the decoupling between the Mg $B_2$ grains.crease the decoupling between the Mg $B_2$ grains.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.