• Journal of the Korean Electrochemical Society
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• v.16 no.2
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• pp.59-64
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• 2013

Using $Na_2CO_3$ and $MeSO_4$ (Me = Ni, Co and Mn) as starting materials, the precursor of $[Ni_{0.6}Co_{0.2}Mn_{0.2}]CO_3$ has been synthesized by carbonate co-precipitation. The precursor was mixed with $Li_2CO_3$, and calcined at 750, 850, and$950^{\circ}C$ in air. Effect of calcinations temperature on characteristics of $Li[Ni_{0.6}Co_{0.2}Mn_{0.2}]O_2$ cathode materials was investigated. The structure and characteristics of $Li[Ni_{0.6}Co_{0.2}Mn_{0.2}]O_2$ were determined by X-ray diffraction (XRD), Scanning electron microscopy (SEM) and electrochemical measurements. The X-ray diffraction (XRD) results show that the intensity ratio of $I_{(003)}/I_{(104)}$ increased and the R-factor ratio decreased with the increase of calcinations temperature. And Scanning electron microscopy (SEM) result show that the primary particle size increased. Especially, the $Li[Ni_{0.6}Co_{0.2}Mn_{0.2}]O_2$ calcined at $950^{\circ}C$ for 24 H shows excellent electrochemical performances with reversible specific capacity of $165.3mAhg^{-1}$ [cut-off voltage 2.5~4.3 V, 0.1 C($17mAhg^{-1}$)] and good capacity retention of 95.4% after 50th charge/discharge cycles[cut-off voltage 2.5~4.3 V, 1 C($170mAhg^{-1}$)].

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Journal of the Korea Concrete Institute
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• v.18 no.5 s.95
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• pp.687-693
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• 2006

The Stone Powder Sludge(below SPS) is the by-product from the process that translates stone power of 8mm under as crushed fine aggregate. It is the sludge as like cake that has average particle size of $7{\mu}m$, absorbing water content of 20 to 60%, and $SiO_2$ content of 60% over. Because of high water content of SPS, it is not only difficult to handle, transport, and recycle, but also makes worse the economical efficiency due to high energy consuming to drying. This study is aim to recycle SPS as it is without drying. Target product is the lightweight foamed concrete that is made from the slurry mixed with pulverized mineral compounds and foams through hydro-thermal reaction of CaO and $SiO_2$. Although in the commercial lightweight foamed concrete CaO source is the cement and $SiO_2$ source is high purity silica powder with $SiO_2$ of 90%, we tried to use the SPS as $SiO_2$ source. From the experiments with factors such as foam addition rate and replacement proportion of SPS, we find that the lightweight foamed concrete with SPS shows the same trends as the density and strength of lightweight foamed concrete increases according to decrease of foam addition rate. But in the same condition, the lightweight foamed concrete with SPS is superior strength and density to that with high purity silica. This trends is distinguished according to increase of replacement proportion of SPS, also the analysis of XRF shows that the hydro thermal reaction translates SPS to tobermorite. Although SPS has low $SiO_2$ contents, the lightweight foamed concrete with SPS has superior strength and density, because it reacts well with CaO due to extremely fine particles. We conclude that it is possible to replace the high purity silica as SPS in the lightweight foamed concrete experimentally.

• Journal of the Korean Magnetics Society
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• v.15 no.1
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• pp.42-47
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• 2005

Nanocrystalline Nd-Fe-B powder was synthesized by a new thermochemical process that combined with past reduction-diffusion process and spray-dry process. In this process, Ca reduction process is vary important due to formation of hard magnetic$Nd_{2}Fe_{14}B$ phase from various oxides by Ca powder. Therefore, the final products are essentially affected a shape, size, and composition etc. of the Ca reduced powders. Ca reduction was performed to way that raw powders just mixed with Ca powder in proper ratio unlike to compress into compact. The powders after mixture-type Ca reduction mainly composited with $Nd_{2}Fe_{14}B$ phase even relativily low reaction temperature ($800^{\circ}C$) and all particle size of powder were distributed less than 1 ${\mu}m$ except for powder after Ca oxides as magnetic properties of powders after cake-type Ca reduction, with the consequence that high magnetic properties has been expected. The magnetic properties of powders prepared by mixture-type Ca ruduction, with the conseqence that high magnatic properties has been expected. The magnetic properties of powders prepared by mixture-type Ca reduction process showed $_iH_c$ = 5.9 kOe, $B_r$ = 5.5 kG, (BH)max = $Nd_{2}Fe_{14}B{\to}Nd_{2}Fe_{17}B$ decomposition by violent exothermic reaction during washing.

• Korean Journal of Poultry Science
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• v.8 no.2
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• pp.55-68
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• 1981

Calcium and phosphorus are not only indispensable for the bone formation and body fluids equilibrium but also are major components of egg shell. It is nutritionally important, therefore, to investigate the metabolism of calcium and phosphorus and to search for optimum requirement of calcium and phosphorus and the availability of various sources of calcium an4 phosphorus by poultry. An attempt was made to review the nutrition of calcium and phosphorus in poultry diets. 1, Calcium and phosphorus have great interrelationship with vitamin D in their metabolisms. 2. Most of the plant-origin phosphorus are existing in phytic form and it leads to low availability when used in poultry rations, although calcium and phosphorus present in animal-origin or mineral supplements are highly available in general. 3. Calcium and phosphorus requirement from existing information indicated that 1.0% calcium and 0.7% phosphorus for broiler and egg-type chicks, and 3.5% calcium and 0.4% phosphorus for laying hen. 4. It has been recommended that calcium and phosphorus level should be increased when the feed intake was decreased or when the egg Production rate was higher or when the hens are old. 5. Mono-, ci-, tri-, calcium phosphate, calcium carbonate, bone meal, limestone and oyster shell u the most readily available among various sources of calcium phosphorus supplements. Soft rock phosphate, deflourinated phosphate and gypsum are somewhat inferior to the previous ones in bioavailability. 6. The effect of particle size of calcium supplements on egg shell quality and egg production rate is not yet clearly defined but recent works showed that oyster shell is more available when it was coarse and limestone is more available when it was fine in panicle. size. 7. Present data indicated that mixed feeding of oyster shell and limestone is superior to the single feeding of each on laying performance. 8. Significant interaction between phosphorus and sodium was observed, that is, excessive sodium decreased egg production in layer and body weight growth in broiler in the low phosphorus diets but increased them in the high phosphorus diets.

• Journal of Life Science
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• v.22 no.11
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• pp.1456-1462
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• 2012

Sorafenib is a multikinase inhibitor and an oral anticancer drug approved for the treatment of patients with advanced renal cell carcinoma and those with unresectable hepatocellular carcinoma. The purpose of this study was to develop an efficient method of the determination of sorafenib in human plasma using tandem mass spectrometry coupled with liquid chromatography (LC/MS/MS) and validate the method by the guidelines of the Korean Food and Drug Administration (KFDA). Plasma samples ($100{\mu}l$) were added with chlorantraniliprole as an internal standard and then mixed with the 0.1% formic acid-containing extraction solution composed of isopropyl alcohol and ethyl acetate (1:4, v/v). After centrifugation, the supernatant was concentrated at $45^{\circ}C$ under negative pressure and centrifugal force. The residue was reconstituted with a mobile phase and injected into the HPLC instrument using a reverse phase Waters XTerra$^{TM}$ C18 column (particle size $3.5{\mu}m$). Liquid chromatography was carried out within the run time of 5 min using a mobile phase composed of buffer (0.1% formic acid and 10 mM ammonium formate), methanol, and acetonitrile (1:6:3, v/v/v). The analytes were monitored by tandem mass spectrometry in the multiple reaction monitoring method programmed to detect sorafenib at 'm/z 465.2 ${\rightarrow}$ 252.5' and chlorantraniliprole at 'm/z 484.4 ${\rightarrow}$ 286.2' with positive electrospray ionization mode ($ES^+$). The result showed the proper linearity ($r^2$ > 0.99) over the range of 2,000-5,000 ng/ml with good accuracy (90.7-103.9%) and precision (less than 10%). The newly developed method using LC/MS/MS was validated by the guideline of KFDA and identified as more sensitive compared to the previous methods.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.159-165
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• 2004

This study described about method that forms liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in O/W emulsion system. Result of stability test is as following with most suitable LCG's composition. Composition of LCG is as following, to form liquid crystal, an emulsifier used 4.0wt% of cetostearyl alcohol (CA) by 4.0wt% of HL as a booster. Moisturizers contained 2wt% of glycerin and 3.0wt% of 1,3-butylene glycol (1,3-BG). Suitable emollients used 3.0wt% of cyclomethicone, 3.0wt% of isononyl isononanoate (ININ), 3.0wt% of cerpric/carprylic triglycerides (CCTG), 3.0wt% of macademia nut oil (MNO) in liquid crystal gel formation. On optimum conditions of LCG formation, the pHs were formed all well under acidity or alkalinity conditions (pH=4.0-11.0). Considering safety of skin, pH was the most suitable 6.0${\pm}$1.0 ranges. The stable hardness of LCG formation appeared best in 32 dyne/$\textrm{cm}^2$. Particle of LCG is forming size of 1-20$\mu\textrm{m}$ range, and confirmed that the most excellent LCG is formed in 1-6$\mu\textrm{m}$ range. According to result that observe shape of LCG with optical or polarization microscope, LCG could was formed, and confirmed that is forming multi -layer lamellar type structure around the LCG. Moisturizing effect measured clinical test about 20 volunteers. As a result, moisturizing effect of LCG compares to placebo cream was increased 36.6%. This could predicted that polyol group is appeared the actual state because is adsorbed much to round liquid crystal droplets to multi-lamellar layer's hydrophilic group. It could predicted that polyol group is vast quantity present phase that appear mixed because is adsorbed to round liquid crystal to multi-lamellar layer's hydrophilic group. This LCG formation theory may contribute greatly in cosmetics and pharmacy industry development.

• Korean Journal of Soil Science and Fertilizer
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• v.6 no.2
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• pp.75-81
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• 1973

The morphological, physical, and chemical properties of Sonjeong series derived from acidic crystalline rocks are presented. Also it deals with the genesis and classification of the Songjeong series. Morphologically these soils have brown to dark brown loam A horizons and yellowish red to red clay loam Bt horizons with moderate, medium subangular blocky structure and thin patchy clay cutans on the ped faces. C horizons are very deep, yellowish red to yellowish brown fine sandy loam or sandy loam with original rock structure. Physically distribution of particle size indicates that clay increases with depth up to argillic horizons but below the argillic horizons clay content decrease. The moisture holding capacity is fairly good in Songjeong soils. Chemically soil reaction is strongly to very strongly acid throughout the profile and content of organic matter is less than 1 per cent except A horizons. Cation exchange capacity ranges from 5 to 9 me/100g of soils and base saturation is less than 35 per cent throughout the profile. The natural fertility of Songjeong soils are usually low. It needs lime, organic matter, and heavy application of fertilizer for the crop land. These soils occur temperate and humid climate under coniferous, deciduous, and mixed forest vegetation. Songjeong soils are classified as Red-Yellow Soils. Characteristically Songjeong soils are similar to Red-Yellow Podzolic soils in the United States but lack of A2 horizons and are quite liket Red-Yellow Soils of the Japan. According to new classification system which is 7th approximation of USDA Songjeong soils can be classified as fine loamy, mesic family of Typic Hapludults and in the FAO/UNESCO project World Soil Map as Orthic Acrisols.