• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1196-1201
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.3 no.2
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• pp.25-31
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• 1996

Various treaments such heating, acid tenting, acid healing, alkaline treating, acid+alkaline renting were attempted to investigate their effects on molar ratio, chemical composition, DTA and specific surface area(SSA) of natural zeolite poder. Molar ratio, Si to AI. of natural zeolite was 4.78, which represented high silica type. Composition of natural zeolite showed that $SiO_2$ was 66.34% $Al_2O_3$ was 13.89%, $Fe_2O_2$ was 1.55% X-ray diffraction showed that main component of natural zeolite was mordenite and clinoptliolite. Differential Thermal Analysis and Thermogravimetry curve of natural zeolite was showed to peak of endothermic peak at $80^{\circ}C$ and it means to the peak of dehydrate reaction, but recristalization was not formed below at $1,000^{\circ}C$. Weight loss during calcination was 16% at $1,000^{\circ}C$. Thermal treatments on SSA of natural zolite powder decreased from $75.2m^2/g\;to\;2.1m^2/g$. In contrast chemical treatments on SSA showed to increase to $300.2m^2/g$(1 N HCl treating), $54.9m^2/g$(1 N NaOH) and $90.9m^2/g$(HCl+NaOH)tudy, it could be proposed to employ acid tret method as packaging materisls for MA packaging.

• Korean Journal of Materials Research
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• v.20 no.10
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• pp.518-523
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• 2010

In this study, partially stabilized zirconia was synthesized using a chemical $Y_2O_3$ stabilizer and hydrothermal method. First, $YCl_3-6H_2O$ and $ZrCl_2O-8H_2O$ was dissolved in distilled water. Y-TZP (a $Y_2O_3$-doped toughened zirconia polycrystalline precursor) was also prepared by conventional co-precipitates in the presence of an excess amount of $NH_4OH$ solution under a fixed pH of 12. The Y-TZP precursors were filtered and repeatedly washed with distilled water to remove $Cl^-$ ions. $ZrO_2$-Xmol%$Y_2O_3$ powder was synthesized by a hydrothermal method using Teflon Vessels at $180^{\circ}C$ for 6 h of optimized condition. The powder added with the Xmol%- $Y_2O_3$ (X = 0,1,3,5 mol%) stabilizer of the $ZrO_2$ was synthesized. The crystal phase, particle size, and morphologies were analyzed. Rectangular specimens of $33mm{\times}8mm{\times}3$ mm for three-point bend tests were used in the mechanical properties evaluation. A teragonal phase was observed in the samples, which contains more than 3 mol% $Y_2O_3$. The $3Y-ZrO_2$ agglomerated particle size was measured at $7.01{\mu}m$. The agglomerated particle was clearly observed in the sample of 5 mol % $Y_2O_3-ZrO_2$, and and the agglomerated particle size was measured at 16.4 um. However, a 20 nm particle was specifically observed by FE-SEM in the sample of 3 mol% $Y_2O_3-ZrO_2$. The highest bending fracture strength was measured as 321.3 MPa in sample of 3 mol% $Y_2O_3-ZrO_2$.

• Food Science and Preservation
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• v.9 no.4
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• pp.380-384
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• 2002

This study has been carried out to investigate the composition of fatty Acids, organic acids, minerals, vitamin C, total phenolics and saponin in 30$\^{C}$ hot air dried powder of main and lateral root of Acorus calamus L. Major saturated fatty acids were identified caprylic acid, pentadecanoic acid, stearic acid and heneicosanoic acid, etc.. Content of caprylic acid in main and lateral root were 28.35% and 31.44%. Unsaturated fatty acids such as linoleic acid, palmitoeic acid and linoleic acid was highly contented, linoleic acid was highest contented 25.55% in main root and 23.43% in lateral root. Succinic acid was the most abundant organic acid of root content of main and lateral root were 2,790 mg% and 2,630 mg%. Potassium was found to be the mon predominant mineral in root, followed by calcium, phosphorus and magnesium, in a order. Contents of potassium in main and lateral root account for 194 mg% and 454 mg%, respectively. Contents of these minerals in lateral root were higher value than that in main root. Contents of ascorbic acid and total phenolics were 113.8 $\mu\textrm{g}$/g and 463 mg％ in main root, 125.1 $\mu\textrm{g}$/g and 474 mg% in lateral root, respectively. Crude saponin content of main and lateral mot were high level amount, 2.51 ％ and 3.39 %.

• Korean Journal of Medicinal Crop Science
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• v.8 no.4
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• pp.378-385
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• 2000

This study was conducted to investigate the sulfur effects on the yield of safflower (Carthamus tinctorius L.) and the chemical properties of soil after sulfur treatment. Sulfur application was conducted with two chemical forms of sulfur powder and potassium sulfate. Sulfur powder was applied to the soil with levels of 0, 10, 20, 40 kg/10a and potassium sulfate was applied to the soil with levels of 10, 20 kg/10a as sulfur content. After sulfur application in soils, pH and available $P_2O_5$ content of soils tend to decrease after experiment, whereas the contents of $SO_4^{2-}$ and active Fe increased in soils. By the application of sulfur, the yields of safflower seed were increased by about $6{\sim}17$ percent compared to the control. It is apparent that seed yield and plant growth of safflower were increased by the sulfur application.

• Korean Journal of Materials Research
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• v.22 no.7
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• pp.346-351
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• 2012

$Li_{1+x}Al_xTi_{2-x}(PO_4)_3$(LATP) is a promising solid electrolyte for all-solid-state Li ion batteries. In this study, LATP is prepared through a sol-gel method using relatively the inexpensive reagents $TiCl_4$. The thermal behavior, structural characteristics, fractured surface morphology, ion conductivity, and activation energy of the LATP sintered bodies are investigated by TG-DTA, X-ray diffraction, FE-SEM, and by an impedance method. A gelation powder was calcined at $500^{\circ}C$. A single crystalline phase of the $LiTi_2(PO_4)_3$(LTP) system was obtained at a calcination temperature above $650^{\circ}C$. The obtained powder was pelletized and sintered at $900^{\circ}C$ and $1000^{\circ}C$. The LTP sintered at $900{\sim}1000^{\circ}C$ for 6 h had a relatively low apparent density of 75~80%. The LATP(x = 0.3) pellet sintered at $900^{\circ}C$ for 6 h was denser than those sintered under other conditions and showed the highest ion conductivity of $4.50{\times}10^{-5}$ S/cm at room temperature. However, the ion conductivity of LATP (x = 0.3) sintered at $1000^{\circ}C$ decreased to $1.81{\times}10^{-5}$ S/cm, leading to Li volatilization and abnormal grain growth. For LATP sintered at $900^{\circ}C$ for 6 h, x = 0.3 shows the lowest activation energy of 0.42 eV in the temperature range of room temperature to $300^{\circ}C$.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.4
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• pp.153-157
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• 2023

In order to manufacture a semiconductor circuit, etching, cleaning, and deposition processes are repeated. During these processes, the inside of the processing chamber is exposed to corrosive plasma. Therefore, the coating of the inner wall of the semiconductor equipment with a plasma-resistant material has been attempted to minimize the etching of the coating and particle contaminant generation. In this study, we mixed AlF₃ powder with the solid-state reacted yttrium oxyfluoride (YOF) in order to increase plasma-etching resistance of the plasma spray coated YOF layer. Effects of the mixing ratio of AlF₃ with YOF powder on crystal structure, microstructure and chemical composition were investigated using XRD and FE-SEM. The plasma-etching ratios of the plasma-spray coated layers were calculated and correlation with AlF₃ mixing ratio was analyzed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.51-57
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• 2023

Because of the global pollution caused by plastic disposal, demand for eco-friendly transformation in the packaging industry is increased. As part of that, the utilization of polylactic acid (PLA) as a food packaging material is increased. However, it is necessary to improve the crystallinity of PLA by adding nucleating agents or to improve the modulus by adding fillers because of the excessive brittleness of the PLA matrix. Thus, the cellulose nanofiber (CNF) was fabricated and dried to obtain a powder form and applied to the CNF/PLA nanocomposite. The effect of CNF on the morphological, thermal, rheological, and dynamic mechanical properties of the composite was analyzed. We can confirm the impregnated CNF particle in the PLA matrix through the field emission scanning electron microscope (FE-SEM). Differential scanning calorimetry (DSC) analysis showed that the crystallinity of not annealed CNF/PLA nanocomposite was increased approximately 2 and 4 times in the 1st and 2nd cycle, respectively, with the shift to lower temperature of cold crystallization temperature (T_cc) in the 2nd cycle. Moreover, the crystallinity of annealed CNF/PLA nanocomposite increased by 13.4%, and shifted T_cc was confirmed.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.