• Korean Journal of Metals and Materials
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• v.46 no.1
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• pp.44-51
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• 2008

The effects of magnetic powder size on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr(wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The composite sheet including small magnetic flakes with the size less than $26{\mu}m$ exhibited high power loss in the GHz frequency range as compared with the sheets having large alloy flakes of $45{\sim}75{\mu}m$. Moreover, both the complex permeability and the loss factor increased with the decrease in size of the alloy flakes. The large power loss of the sheets containing small magnetic flakes was attributed to the high complex permeability, especially their imaginary part. The high complex permeability of the sheets composed of small flakes was considered to be due to the highly thin shape of the flakes inducing low eddy-current loss.

• Korean Journal of Metals and Materials
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• v.47 no.12
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• pp.866-872
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• 2009

The effects of magnetic powder thickness on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr (wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The atomized FeSiCr powders were milled by using attritor for 12, 24, and 36 h, powder thickness changed from $40{\mu}m$ to $3{\mu}m$ upon 36 h milling. The composite sheet, including thinned magnetic flakes, exhibited higher power loss in the GHz frequency range as compared with the sheets having thick flakes. Moreover, both the complex permeability and the loss factor increased with the decrease in thickness of the alloy flakes. Therefore, the enhanced power loss property of the sheets containing thin alloy flakes was attributed to the flakes of high complex permeability, especially their imaginary part. Additionally, the complex permittivity was also increased with the reduction of flake thickness, and this behavior was considered to be helpful for improvement of the electromagnetic wave absorption characteristics in the composite sheets, including thin alloy flakes.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Journal of Korean Society of Forest Science
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• v.77 no.2
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• pp.252-257
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• 1988

This study was carried out to investigate the physical and mechanical properties of sawdust boards combined with sycamore and polypropylene-net flakes. Both the sycamore and polypropylene-net flakes were adjusted to the sizes of $1.0{\times}1.0$, $1.0{\times}2.0$, and $1.5{\times}1.5cm^2$ and these flakes were mixed at 1, 2, 3, and 4% levels based on ovendry weights of sawdusts, respectively. The results obtained in this study were summarized as follows : 1. Thickness swellings of sawdust boards combined with sycamore flakes decreased with the increase of mixture levels and similar effects were also recognized in combination with polypropylene-net flakes. 2. Moduli of rupture both in sawdust boards combined with sycamore and polypropylene-net flakes increased with the increase of their mixture levels, and sawdust boards combined with sycamore flakes of $1.0{\times}2.0cm^2$ size and polypropylene-net flakes of $1.5{\times}1.5cm^2$ size showed higher moduli of rupture than control boards. 3. Moduli of elasticity both in sawdust hoards combined with sycamore and polypropylene-net flakes increased with the increase of their mixture levels as in moduli of rupture. 4. The physical and mechanical properties of sawdust boards combined with sycamore and polypropylene-net flakes were mainly dependent on aspect ratio of sycamore flakes and size of polypropylene-net flakes respectively, and these properties were improved with the respective increase of aspect ratio and size.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.16 no.2
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• pp.207-213
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• 2009

Purpose: This study was done to examine how medication contamination in a single-dose glass ampule is affected by minute glass flakes generated in different methods of cutting the ampule. Method: Sixty medication-containing glass ampules were randomly assigned to two groups. The number of glass flakes, resulting from two different cutting methods (with cotton and without cotton), were counted under the microscope. Contamination was evaluated by extracted the medication with a syringe and culturing it in E. coli, coliform, and aerobic bacteria culture media. Result: Fewer glass flakes were found in the ampules when the ampule was cut with cotton. The use of cotton, however, did not significantly change the degree of drug contamination. Conclusion: Although minute glass flakes generated in the ampule cutting operation did not significantly contaminate the medication and the use of cotton decreased the number of glass flakes in the ampules, glass flakes injected into the blood and tissues of the patient remain a risk factor. Therefore, pre-filled syringes or syringes with filters would be alternative methods and safeguards against the possible injection of glass flakes generated while cutting the ampule.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1018-1033
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• 2021

In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

• Journal of the Korean Magnetics Society
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• v.23 no.3
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• pp.83-88
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• 2013

The soft magnetic Fe-Si-Cr flakes with the thickness of about 1 ${\mu}m$ were annealed at 500 and $700^{\circ}C$ for 1 h, and the composite sheets for electromagnetic wave noise absorber available for quasi-microwave band were fabricated by using these annealed flakes and polymer. Further the power loss characteristics of the composite sheets was investigated to clarify the annealing effect on electromagnetic wave absorption properties. The power loss decreased in the frequency range of several GHz when the annealed flakes were used as compared to the sheet using the as-milled FeSiCr alloy flakes. Moreover the sheets using annealed flakes exhibited lower value of real and imaginary part of complex permeability. These inferior electromagnetic wave absorption properties of the composite sheets using annealed alloy flakes were considered to be obtained by the enhanced eddy current effect upon annealing-induced recovery of microstructure and resulted low complex permeability.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.

• Computers and Concrete
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• v.21 no.3
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• pp.261-267
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• 2018

This paper discusses a study of cement mortar reinforced with Graphene Oxide (GO) flakes carried out at the University of Plymouth. Over 60 specimens were prepared and tested to obtain the tensile, compressive and flexural strengths of cement mortar with/without 0.5% GO flakes by weight of cement. The dispersion of the GO flakes and the effect of the use of polycarboxylate ether superplasticizer (0.2% by weight of cement) on the material strength are discussed. Images of the particle sizes of GO are presented from the transmission electron microscopy analysis. In addition, the images from the field emission scanning electron microscope analysis are also presented to show the difference of the microscopic structure of cement mortar with/without GO. The results of the strength tests are presented. It is shown that the inclusion of the GO flakes in general led to positive results, which suggest that GO improved the tensile, compressive and flexural strengths of cement mortar.