• 한국축산식품학회지
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• 제37권1호
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• pp.71-78
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• 2017

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

• 한국전기전자재료학회논문지
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• 제17권9호
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• pp.973-978
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• 2004

This work describes the effect of conducting materials on the electrochemical performances of electric double layer capacitor. Three kinds of Carbon black, such as Acethylene Black, Super P Black, Ketjen black supplied by Denki Kagaku Kogyo, MMM Carbon, Ketjen Black International Co. respectively, was added in carbon-Polytetrafluoroethylene (PTFE) electrode, which composition is activated carbon : carbon black : PTFE = 80 : 15 : 5 wt.%, and were compared with their electrochemical properties. The electrode with Ketjen Black has showed the lowest resistance than other carbon black, and also exhibited the better rate capability between 0.5 mA/cm$^2$ ∼ 100 mA/cm$^2$ current density in unit cell capacitor. On the other hand, as increasing the composition of Ketjen Black, the specific resistances of electrodes were decreased and Ketjen Black content higher than 15 wt% increased. The best rate capability was obtained at the electrode with 15 wt.% of Ketjen Black in unit cell capacitor. This behaviors would be correlated with the dense structure of electrode.

• 한국식생활문화학회지
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• 제25권6호
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• pp.832-838
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• 2010

In this study, the quality characteristics of jelly with black garlic (0, 10, 20, and 30%) were evaluated. The pH of jelly with black garlic decreased according to the amount of black garlic added. The sugar content of the jelly increased significantly with added black garlic. Lightness, redness, and yellowness decreased with increasing black garlic content. Moreover, the textural properties, which included hardness, springiness, cohesiveness, gumminess, and chewiness decreased in jelly that contained black garlic compared to the controls. Additionally, the antioxidant activity of jelly that contained black garlic increased in a concentration dependent manner. The $IC_{50}$ values of the DPPH radical scavenging activity for jelly that contained 10, 20 and 30% black garlic were 132.47, 50.97, 40.06, and 30.41 mg/mL, respectively. The $IC_{50}$ values of the hydroxyl radical scavenging activity of jelly decreased as the black garlic concentration increased. Finally, sensory results showed that the scores of over-all preference and buying intention for jelly with 20% black garlic were the highest.

• 복식
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• 제55권2호
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• pp.92-104
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• 2005

This study aimed to reveal the concept and background of emergence of black leather jacket that began appearing in full-scale among youth sub-culture from 1950's, and to research its styles and aesthetic features on the basis of that. The researcher has intended to a theoretical frame to recreate black leather jacket which has been developing in youth sub-culture style as a resource of new design in modern fashion trend through this study There are 5 styles of black leather jacket in youth sub-culture after 1950's. Firstly, biker style black leather jacket showed ruined war heroes substituting for military uniform. Secondly, rocker style black leather jacket brought the conversion in definition of masculinity. Thirdly, greaser style black leather jacket showed the beauty of uncleanness expressing resistance and violence with tattered dirty materials and excessive metal ornaments. Fourthly, headbanger style black leather jacket was prominent in various and compound decoration due to combination of rocker and hippie features. fifthly, punk style black leather jacket was influenced greatly by Sex Pistols. There are broadly three ecstatic features oi black leather jacket among youth sub-culture. With regard to displaying terrorism, black leather jacket displayed threatening aspects with black color, formative beauty of inverted triangle, additional decoration, and animal & brutal feelings. Paradoxical trophyism showed Nihilism, disorder, and resistance through black color that symbolize bad luck and unstability, trophyism with bad flavor, tattered material effect, and destructive message painting. Masculine eroticism appeared in accordance with pursuing after pleasure and masculine sexuality through exposure of buttocks and focused penis due to jacket's short length, and fetish of black.

• 천문학논총
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• 제12권1호
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• pp.145-148
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• 1997

In this letter we will investigate the possibility whether primordial black holes can grow to become galactic black holes or not. We find that even a primordial black hole with the probable maximum mass cannot grow in a short timescale. Only a hole with the initial mass of order $\sim10^4M_{\odot}$ can significantly grow to become a galactic hole.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2007년도 6th OSONG INTERNATIONAL BIO-SYMPOSIUM
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• pp.226.2-226.2
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• 2007

• 한국생활과학회지
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• 제20권2호
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• pp.467-473
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• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• 한국식품영양학회지
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• 제23권3호
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• 대한가정학회지
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• 제30권3호
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• pp.101-117
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• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• Bulletin of the Korean Chemical Society
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• 제19권2호
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• pp.174-178
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• 1998

Blowout of NR and SBR vulcanizates was studied using a microwave oven. Rubber vulcanizates with different contents of carbon black (0, 30, 50, 70 phr) and various cure systems (conventional, semi-EV, and EV) were prepared. Unfilled rubber vulcanizates did not exploded by irradiation of microwave, while carbon black-filled ones exploded within 10 min. A blowout time of the carbon black-filled rubber vulcanizate decreases with an increase of the content of carbon black in the vulcanizate. A blowout temperature of the organic additive-extracted vulcanizate is higher than that of the not-extracted one, but the extracted vulcanizate blows out faster than the not-extracted one. A blowout temperature of the overcured vulcanizate is higher than that of the undercured one with the same cure system. Temperatures of unfilled SBR vulcanizates heated by the microwave irradiation are lower than those of unfilled NR ones. The carbon black-filled SBR vulcanizates blow out at higher temperatures than the carbon black-filled NR ones. Blowout times of the carbon black-filled SBR vulcanizates are longer than those of the carbon black-filled NR ones.