• Applied Chemistry for Engineering
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• v.20 no.6
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• pp.692-695
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• 2009

Ohmic joule heating electrodes were developed for the electrical heater of the floor of a room. A composite slurry of super pure black and polyvinylidene fluoride with/without the additives of multi-walled carbon nanotube or kindney stone powder was coated as a thin film on the polyethylene terephthalate film. The performances of heating electrodes were evaluated checking specific conductivity, adhesion strength and hardness. The addition of kindney stone powder increases specific resistance and hardness in a small extent. However, the addition of carbon nanotube increases specific conductivity and hardness. The properties of various compositions of ohmic joule heating electrodes were evaluated.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• Explosives and Blasting
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• v.27 no.1
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• pp.53-61
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• 2009

R.O.K's explosive manufacturing source was first black powder (B.P) introduced into Korea Dynasty from China. In 1890, black powder was first used for mining blasting in Masan. Nowadays, a vibration control blasting method using the emulsion explosive has been applid to explosive demolition of building structure, subway and road construction sites. In December, 2006, Korean Government and professional society (KSEE) established the blasting guidelines of Modern Vibration Controlled Blasting Method (MVCBM) which is an unprecedented in the world.

• Journal of Powder Materials
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• v.16 no.5
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• pp.310-315
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• 2009

Ultra-fine TiC/Co composite powder was synthesized by the carbothermal reduction process without wet chemical processing. The starting powder was prepared by milling of titanium dioxide and cobalt oxalate powders followed by subsequent calcination to have a target composition of TiC-15 wt.%Co. The prepared oxide powder was mixed again with carbon black, and this mixture was then heat-treated under flowing argon atmosphere. The changes in the phase, mass and particle size of the mixture during heat treatment were investigated using XRD, TG-DTA and SEM. The synthesized oxide powder after heat treatment at 700$^{\circ}C$ has a mixed phase of TiO$_2$ and CoTiO$_3$ phases. This composite oxide powder was carbothermally reduced to TiC/Co composite powder by the solid carbon. The synthesized TiC/Co composite powder at 1300$^{\circ}C$ for 9 hours has particle size of under about 0.4 $\mu$m.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.212-213
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• 2018

The cementitious composites have been developed to satisfy various demands of the construction market. The conductive concrete, which is a carbon-based cementitious composite, was used for the deicing or the detecting the internal crack. The cement-based battery is a technology that applies the basic concept of the alkaline battery to these conductive concretes. The cementitious composites could have a function as batteries, through a mixing of anode and cathode, which were consist of the zinc and manganese dioxide powder. The carbon-based materials, which have a significant effect on electrical properties, could be considered as the main variable in cement-based batteries. Therefore, in this study, the effects of carbon-based materials were investigated. Two types of materials, including the Carbon black and Multi-walled carbon nanotube(MWCNT), were considered as the main variables. From the experiment results, the electrical characteristics such as resistance, voltage, and current were compared according to the age.

• Journal of Powder Materials
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• v.12 no.2 s.49
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• pp.112-116
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• 2005

In the present study, the focus is on the analysis of carbothermal reduction of oxide powder prepared from waste WC/Co hardmetal by solid carbon under a stream of argon for the recycling of the WC/Co hard-metal. The oxide powder was prepared by the combination of the oxidation and crushing processes using the waste $WC-8 wt.\%Co$ hardmetal as the raw material. This oxide powder was mixed with carbon black, and then this mixture was carbothermally reduced under a flowing argon atmosphere. The changes in the phase structure and gases discharge of the mixture during carbothermal reduction was analysed using XRD and gas analyzer. The oxide powder prepared from waste $WC-8wt.\%Co$ hardmetal has a mixture of $WO_{3} and CoWO_{4}$. This oxide powder reduced at about $850^{\circ}C$, formed tungsten carbides at about $950^{\circ}C$, and then fully transformed to a mixed state of tungsten carbide (WC) and cobalt at about $1100^{\circ}C$ by solid carbon under a stream of argon. The WC/Co composite powder synthesized at $1000^{\circ}C$ for 6 hours from oxide powder of waste $WC-8wt.\%Co$ hardmetal has an average particle size of $0.3 {\mu}m$.

• Journal of the Korean Ceramic Society
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• v.33 no.5
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• pp.479-484
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• 1996

The tribological properties of ceramics are very important in the application to engineering ceramic parts such as mechanical seal slurry valve disc and so on. In this study the effect of graphite addition on the mechanical and tribological properties of RBSC/graphite composites were investigated. The composites were prepared by adding graphite powder to the mixture of SiC powder metallic siliconcarbon black and alumina. Bending strength water absorption friction coefficient the amount of worn out material at a certain time and maximum surface roughness(Rmax) of the prepared composites were measured and crystalline phases were examined with XRD. The composite containing 5 vol% graphite powder showed improved bending strength due to high green density and decreased friction coefficient and wear resistance. The friction coefficient and the wear resistance of the composite were increased by adding graphite powder up to 10 vol% They decreased however as increasing the amount of graphite powder more that 10vol% There was no linear relationship between the tribological properties and bending strength of the composites.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.52-61
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• 2012

This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.143-147
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• 2013

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.