• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• Journal of the Korean Ceramic Society
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• v.24 no.2
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• pp.179-185
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• 1987

The microstructure and the electrical conductivity of MgO-doped Cr2O3 were investigated as a function of oxygen partial presure, temperature, and MgO content. The grain size was estimated about 1.0$\mu\textrm{m}$. The solubility limit is increased with oxygen partial pressure. Above the solubility limit of MgO in Cr2O3, the spinel phase(MgCr2O4) is formed by the reaction of MgO and Cr2O3. The electrical conductivity of MgO-doped Cr2O3 within the solubility limit is increased with MgO content. Above the solubility limit, however, it is decreased with increasing MgO content because of the formation of the spinel phase.

• Journal of Power System Engineering
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• v.3 no.2
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• pp.57-63
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• 1999

The fabrication of $Al_2O_3/Al$ composites by pressureless infiltration technique was made to investigate the effects of processing variables such as content of Mg, processing temperature and time on the infiltration behavior of molten Al and microstructure. When the pure Al was infiltrated into mixtures of Mg and $Al_2O_3$ powder, processing temperature required to spontaneous infiltration was decreased and critical processing temperature and Mg content were $700^{\circ}C$ and 3wt% respectively. The content of Mg was found the most powerful variable for infiltration of molten Al. The infiltration ratio increased with Mg content and processing temperature, however the $Al_2O_3/Al$ composites which were fabricated by high Mg content and processing temperature resulted in non uniform dispersion of $Al_2O_3$ particles by excessive interfacial reaction. XRD pattern indicated that $MgAl_2O_4$ and AIN was observed at the interface of $Al_2O_3$ particles and in the Al matrix as reaction products.

• Korean Journal of Materials Research
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• v.16 no.11
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• pp.715-718
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• 2006

Porous hydroxyapatite (HAp) scaffolds have been prepared by using the slurry including HAp and magnesia based on the replication of polymer sponge substrate. The influence of MgO content in slurry on the pore morphology and size, density, porosity, and mechanical strength of porous HAp scaffolds was investigated. The obtained scaffolds with average pore sizes ranging 150 to 300 mm had open, relatively uniform, and interconnected porous structure regardless of MgO content. As the MgO content increased, the pore network frame of scaffolds became to be relatively stronger, even though the pore size was not much changed. The compressive strength of the scaffolds increased rapidly with the increase of MgO content because of increasing the pore wall thickness and density of the scaffolds. As a result, the porosity, density, and compressive strength of the porous HAp scaffolds prepared by the sponge method were significantly affected by the addition of MgO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.9-14
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• 1979

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic $trace(Acid)^+$ b) Foreign none 4) Heavy metalic $elements^*$ 5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.11-17
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• 1995

Proximate compositions pH, contents of Vitamins in Russian comfrey(RC) were investigated to furnish basic research for the utilization of health foods or processed foods. Analysis has been made of the proximate composition of comfrey leaf and root of RC, and pH, vitamin content of RC. The moisture, crude protein, crude fat and crude ash of RC were 89.78%, 3.23g/100g, 0.40g/100g in leaf and 69.66%, 0.44g/100g, 0.21g/100g, 8.24g/100g in root, respectively. pH of RC was 7.33. The $\beta$-carotene content in RC was 1097.158$\mu\textrm{g}$/100g. Vitamin B content in RC was 0.01mg/100g. Vitamin B content in RC was 0.29mg/100g. Niacin content in RC was 1.2mg/100g. Vitamin C content in RC was 26.4mg/100g.

• Journal of Environmental Science International
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• v.16 no.11
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• pp.1225-1230
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• 2007

The emissions characteristics of particulate matters(PM) according to the types of wastes from industrial waste incinerator of 800 kg/hr treatment capacity were investigated. For this study, the incinerate waste are as follows; waste resin, waste wood, waste urethane, waste gunny, and waste paper. The particulate samples were collected to be emitted in stack and air pollution control(both cyclone and bag filter). In stack, the concentrations of PM were in the range of 2.61 to $26.51 mg/Sm^3$ and the major chemical species were C, Si, Cl, K, Na, Ca in all the wastes. In cyclone fly ash, the mean content of heavy metal were in the order of Fe > Zn > Pb > Cu > Mn > Cr > Ni > Cd > As > Hg and the heavy metal content of waste resin were Zn 34,197.5 mg/kg, Fe 27,587.6 mg/kg, Pb 6,055.8 mg/kg, respectively. In bag filter fly ash, the mean content of heavy metal were in the order of Zn > Pb > Fe > Cu > Mn > Cd > Cr > Ni > As > Hg and the heavy metal content of waste wood were Pb 36,405.2 mg/kg, Fe 15,762.9 mg/kg, Cu 9,989.5 mg/kg, Cd 2,230.1 mg/kg, respectively. Comparing the heavy metal content of both cyclone and bag filter, in cyclone, the Cr, Fe, Ni content were higher than in bag filter and the Cd, Cu, Hg content were lower than in bag filter.

• Journal of Life Science
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• v.14 no.5
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• pp.727-731
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• 2004

The composition of fruit body extract and mycelium in Cordyceps militaris has been investigated to determine the nutritional value. The nutritional compositions of fruit body extract were as follows; the content of crude fat, carbohydrate, crude protein were 0.16%, 3.10% and 1.05%, respectively. And content of crude fat, carbohydrate, crude protein in mycelium were 14.01 %, 54.70% and 20.54%, respectively. Potassium concentration in 1.36 g/100ml sample of fruit body extract was high up to 79.09 mg/100 g and Ca, P, Mg, Na, Mn, Zn and Cu were followed. As well, potassium concentration in 0.50 g/100 ml sample of mycelium was high up to 1,679.96 mg/100 g and P, Mg, Ca, Na, Fe, Mn, Zn and Cu were followed. There were 21 and 22 amino acids in fruit body extract and mycelium, respectively. The total content of 21 amino acids in fruit body extract was 223.78 mg/100 ml. It is more than 147.40 mg/100 ml which total content of 22 amino acid in mycelium. But the total content of essential amino acids in mycelium were higher than fruit body extract. The total content of 10 vitamin in fruit body and mycelium were 13.88 mg/100 g and 221.23 mg/100 g respectively, and the total content of vitamin in mycelium was sixteen times as more as fruit body extract.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.82-84
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• 1975

In polished barley of 22 varieties protein content was correlated significantly with MgO of $P_2O_5$ content (at p=0. 01), $K_2O$ (at p=0. 05), but it was not related to CaO. Dye binding capacity was correlated significantly (at p=0. 01) with MgO or $P_2O_5$. Thus MgO could be used for mass screening of protein content. Carbohydrate content showed insignificant negative correlation coefficients with above four minerals. There were significant positive correlation (at p=0. 01) among $P_2O_5$, $K_2O$ and MgO. The mean contents of $K_2O$, $P_2O_5$, MgO and CaO were 0. 03, 0. 29, 0. 084 and 0. 043%, respectively.

• Journal of the Korean Society for Heat Treatment
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• v.35 no.6
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• pp.295-302
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• 2022

The present study aims to investigate the effect of Al content on microstructure and hardness of discontinuous precipitates (DPs) formed by continuous cooling (CC) in Mg-8%Al and Mg-9.5%Al alloys. The DPs had a wide range of (α+β) interlamellar spacings, which may well be attributed to the different transformation temperatures during CC. The higher Al content gave rise to the higher level of interlamellar spacings of the DPs, and thicker and larger amount of β phase layer in the DPs. It is noticeable that the Mg-9.5%Al alloy exhibited higher hardness of the DPs than the Mg-8%Al alloy, but the ratio of increase in hardness of the DPs compared to that of the as-cast state was similar regardless of the Al content. The reason was discussed based on the differences in microstructures of the DPs for the Mg-8%Al and Mg-9.5%Al alloys.