• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.16 no.3
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• pp.254-263
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• 2006

Manganese has a role as both toxic and essential in humans. Manganese is also an essential component in the welding because it increases the hardness and strength, prevents steel from cracking of welding part and acts as a deoxidizing agent to form a stable weld. In this study, manganese generation rate and its content was determined in flux cored arc welding on stainless steel. Domestic two products and foreign four products of flux cored wires were tested in the well designed fume generation chamber as a function of input power. Welding fume was measured by gravimetric method and metal manganese was determined by inductively coupled plasma-atomic emission spectrophotometer. The outer shell of the flux cored wire tube and inner flux were analyzed by scanning electron microscopy to determine their metal compositions. Manganese generation rate($FGR_{mn}$) was increased as the input power increased. It was 16.3 mg/min at the low input power, 38.1 mg/min at the optimal input power, and up to 55.4 mg/min at the high input power. This means that $FGR_{mn}$ is increased at the work place if welder raise the current and/or voltage for the high productivity. The slope coefficient of $FGR_{mn}$ was smaller than that of the generation rate of total fume(FGR). Also, the correlation coefficient of $FGR_{mn}$ was 0.65 whereas that of FGR is 0.91. $FGR_{mn}$ was equal or higher in the domestic products than that of the foreign products although FGR was similar. From the electron microscopic analytical data, we concluded that outer shell of the wire was composed mainly of iron, chromium, nickel and less than 1.2 % of manganese. There are many metal ingredients such as iron, silica, manganese, zirconium, titanium, nickel, potassium, and aluminum in the inner flux but they were not homogeneous. It was found that both $FGR_{mn}$ and content of manganese was higher and more varied in domestic flux cored wires than those of foreign products. To reduce worker exposure to fumes and hazardous component at the source, further research is needed to develop new welding filler materials that improve the quality of flux cored wire in respect to these points. Welder should keep in mind that the FGR, $FGR_{mn}$ and probably the generation rate of other hazardous metals were increased as the input power increase for the high productivity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.151-162
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• 2017

The purpose of this study was to investigate the quality change of fresh-cut tumeric (Curcuma Longa Linne) according to packaging method during storage time. The fresh-cut tumeric were packaged in three different methods : degassing valve packaging (DVP), $CO_2$ gas absorber packaging (CAP) and micro-perforated packaging (MPP). After the samples were packaged, they were stored for 15 days at 4 and $23^{\circ}C$ respectively. The following parameters were observed to indicate the quality changes of the samples: weight loss, CIE $L^*a^*b^*$ colour difference, variation of gas composition inside the package, curcumin contents and changes in hardness of fresh-cut tumeric. DVP did not effectively release $CO_2$ gas to the outside. MPP was suitable to release $CO_2$ gas. However, MPP showed very fast browning and erosion, because a large amount of oxygen was introduced through the perforated hole on the film. CAP was most effective packaging method to inhibit browning, to prevent expansion of the packaging by $CO_2$ gas and to minimize weight loss of fresh-cut tumeric.

• Applied Microscopy
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• v.40 no.3
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• pp.155-162
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• 2010

Bone is a hierarchically structured composite material which has been well studied by the materials engineering community because of its unique structure and mechanical properties. Bone is a laminated organic-inorganic composite composed of primarily hydroxyapatite, collagen and water. The main mineral that gives bone's hardness is calcium phosphate, which is also known as hydroxyapatite. Light microscopy (LM) and transmission electron microscopy (TEM) were used to study the structure of femurs from chicken and rabbit. The elemental analysis was used to search variation in the distribution of calcium, potassium and oxygen in the femur. Current investigation focused on two structural scales: micro scale (arrangement of compact bone) and nano scale (collagen fibril and apatite crystals). At micro scale, distinct difference was found in microstructures of chicken femur and rabbit femur. At nano scale, we analyzed the shape and size of apatite crystals and the arrangement of collagen fibril. Consequently, femurs of chicken and rabbit had very similar chemical property and structures at nano scale despite of their different species.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.155-161
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• 2012

The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer's taste preference as well as the manufacturing processes in Japanese companies.

• Journal of the Microelectronics and Packaging Society
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• v.7 no.3
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• pp.45-54
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• 2000

The effect of electropolishing far stamped leadframe on the removal of the edge burr and residual stress relief was examined. The present study showed that the electropolishing could be used for enhanced surface quality of stamped leadframes. The electropolishing was performed at the condition of 60% phosphoric acid electrolyte, 5 ampere of current and 3 cm electrode gap at $70^{\circ}C$ for 2 minutes for Alloy42 type leadframe, and $50^{\circ}C$ for 1.5 minutes for C-194 type leadframe. The FWHM values from X-ray diffraction showed that residual stress of electropolished leadframe recovered to the level of as-received raw materials and surface roughness measured by using AFM tuned out to be improved by 0.079 $\mu\textrm{m}$ and 0.014 $\mu\textrm{m}$ ($R_{rms}$) far alloy 42 and C-194 type leadframes, respectively. The plated thickness using XRF showed the improved uniformity in thickness variation by 0.4~0.5 $\mu\textrm{m}$ and grain growth, which is favorable for interface adhesion, was also observed from the bake test samples. We could certify dimensional stability of leadframe with inspection by means of 3D-topography and hardness measurements.

• Food Science and Preservation
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• v.24 no.8
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• pp.1079-1087
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• 2017

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.

• Journal of the Korean Geographical Society
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• v.42 no.6
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• pp.898-913
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• 2007

We examined soil properties and provenance of loess-paleosol sequences at the Daebo Granite area of Buan, Jeonbuk Province, South Korea. The section consists of the surface layer, Layer 1(paleosol), Layer 2(loess), Layer 3(paleosol), Layer 4(loess), and Layer 5(paleosol), from top to bottom and thickness of the exposed section is approximately 280cm. The magnetic susceptibility values show the distinct variations between the loess- and the paleosol layer. Even though pH, ORP, water content, and soil hardness do not display the obvious differences in the section, the organic content indicates the variation similar to those of the magnetic susceptibility. In the respect of the soil colors measured under 3 conditions, although the variations of the wet soil color exceedingly reflect the difference of the layers, these variations are obscure in some points in the section due to the characteristics of the Munsell color system. Based on the geomorphological properties, sedimentary structure, the difference of the major element composition and the condrite-normalized rare earth element(REE) patterns showing the clear difference from the adjacent bedrocks and stream sediments and the similarity to those of the Chinese Loess Plateau, it is suggested that the section was formed by the material originated from the Chinese Loess Plateau and peripheral areas. However, because the material experienced the alteration after sedimentation under the environment of the sediment area, it has the properties different from the material in the provenance areas. This phenomenon may result in the climatic condition of Korea, especially in precipitation.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.5
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• pp.287-293
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• 2005

In this work, to develop soil inoculant which maintains stable viable cells and normalized quality, studies on micro-encapsulation with bacteria and yeast cells were performed by investigating materials and methods for micro-encapsulation as well as variation and stability of encapsulated cells. Preparation of capsule was conducted by application of extrusion system using micro-nozzle and peristaltic pump. K-carragenan and Na-alginate were selected as best carrier for gelation among K-carageenan, Na-alginate, locust bean gum, cellulose acetate phthalate (CAP), chitosan and gelatin tested. Comparing the gels prepared with Bacillus sp. KSIA-9 and carriers of 1.5% concentration, although viable cell of K-carragenan and Na-alginate was six times higher than those of other, Na-alginate was finally selected as carrier for gelation because it is seven times cheaper than K-carragenan. The gel of 1.5% Na-alginate was also observed to have the best morphology with circular hardness polymatrix and highest viable cell. When investigating the stability of encapsulated cells and the stabilizer effect, free cells were almost dead within 30 or 40 days whereas encapsulated cells decreased in 10% after 30 days and 15-30% even after 120 days. As stabilizer for maintaining viable cell, both 1% starch and zeolite appeared to possess the level of 70-80% cell for bacteria and yeast until after 120 days.

• Journal of the Korean Society for Heat Treatment
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• v.24 no.6
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• pp.318-326
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• 2011

This study has been performed to investigate the effect of Al addition on High Temperature Gas Nitriding (HTGN) in 13%Cr-0.16%C stainless steel with different Al contents of 0.54%, 1.76% and 2.36%, respectively. HTGN treatment was carried out at $1100^{\circ}C$ for 1 hr, 5 hrs and 10 hrs. Nitrogen-permeated surface layers showed round type carbides of $Cr_{23}C_6$ and needle type nitrides of AlN in the matrix of martensite, representing 600~700 Hv. And the thickness of the surface layer increased with increasing Al content and HTGN treatment time. The inner region that was not permeated nitrogen showed chromium carbides in the mixed phase of martensite and ferrite for the 0.53% Al alloyed steel, however chromium carbides in the matrix of ferrite single phase were shown for the steels with the addition of 1.76%Al and 2.36%Al, representing the hardness of ~200 Hv. During nitrogen permeation from surface to the interior, substitutional elements of Cr, Al and Si moved toward the surface and interstitial element of carbon also moved from interior to the surface. This movement of alloying elements leads high concentration of these elements at the outmost surface, subsequently the lowest peak of substitutional elements were shown in the vicinity of near surface. After showing the lowest peak, the high concentration region of Al and C were formed due to the continuous movement of Al toward the surface. The long discontinuous precipitates of $Cr_{23}C_6$ and AlN were formed along the outmost surface owing to the high concentration of these alloying elements.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.458-467
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• 2021

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.