• Korean Journal of Materials Research
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• v.29 no.10
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• pp.609-616
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• 2019

Oxide coatings are formed on die-cast AZ91D Mg alloy through an environmentally friendly plasma electrolytic oxidation(PEO) process using an electrolytic solution of $NaAlO_2$, KOH, and KF. The effects of PEO condition with different duty cycles (10 %, 20 %, and 40 %) and frequencies(500 Hz, 1,000 Hz, and 2,000 Hz) on the crystal phase, composition, microstructure, and micro-hardness properties of the oxide coatings are investigated. The oxide coatings on die-cast AZ91D Mg alloy mainly consist of MgO and $MgAl_2O_4$ phases. The proportion of each crystalline phase depends on various electrical parameters, such as duty cycle and frequency. The surfaces of oxide coatings exhibit as craters of pancake-shaped oxide melting and solidification particles. The pore size and surface roughness of the oxide coating increase considerably with increase in the number of duty cycles, while the densification and thickness of oxide coatings increase progressively. Differences in the growth mechanism may be attributed to differences in oxide growth during PEO treatment that occur because the applied operating voltage is insufficient to reach breakdown voltage at higher frequencies. PEO treatment also results in the oxide coating having strong adhesion properties on the Mg alloy. The micro-hardness at the cross-section of oxide coatings is much higher not only compared to that on the surface but also compared to that of the conventional anodizing oxide coatings. The oxide coatings are found to improve the micro-hardness with the increase in the number of duty cycles, which suggests that various electrical parameters, such as duty cycle and frequency, are among the key factors controlling the structural and physical properties of the oxide coating.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.773-780
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• 2023

This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1^st, 2^nd, and the 3^rd stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.34-39
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• 2015

In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing 'Jeon' (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h ($37^{\circ}C$) were further treated with hydrogen peroxide ($H_2O_2$) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by $H_2O_2$.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.4
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• pp.159-165
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• 2008

In this paper the signal analysis of eddy current test using transmit-receive(T/R) pancake coil of ECT array probe using electromagnetic finite element method(FEM) is performed. For characteristics analysis, the notch defect is used. The depth of defect is 40[%] of steam generator tube thickness, and inside defect and outside defect are used as simulation examples. The signal analysis is performed according to the variation of receive coil position. The receive coil is positioned $0[^{\circ}]$, $30[^{\circ}]$, $60[^{\circ}]$, $90[^{\circ}]$ of circumferential position of transmit coil. To obtain e electromagnetic characteristics of robes, the governing equation is derived from Maxwell's equations, and the problem is solved using the 3-dimensional finite element method. The signal magnitude of inside defect is bigger than that of outside defect, and the signal difference can be seen according to the variation of position of receive coil. The experimental signal and numerical signal of ASME standard tube show similar results. The results in this paper can be helpful when the ECT signals from ECT array probe are evaluated and analyzed.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of the Korean Society for Nondestructive Testing
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• v.26 no.2
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• pp.90-98
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• 2006

Signals captured from a Combo calibration standard tube paly a crucial role in the evaluation of motorized rotating pancake coil (MRPC) probe signals from steam generator (SG) tubes in nuclear power plants (NPPs). Therefore, the Combo tube signals should be consistent and accurate. However, MRPC probe signals are very easily affected by various factors around the tubes so that they can be distorted in their amplitudes and phase angles which are the values specifically used in the evaluation. To overcome this problem, in this study, we explored possibility of simulation to be used as a practical calibration tool far the evaluation of real field signals. For this purpose, we investigated the characteristics of a MRPC probe and a Combo tube. And then using commercial software (VIC-3D) we simulated a set of calibration signals and compared to the experimental signals. From this comparison, we verified the accuracy of the simulated signals. Finally, we evaluated two defects using the simulated Combo tube signals, and the results were compared with those obtained using the actual field calibration signals.

• Macromolecular Research
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• v.12 no.1
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• pp.127-133
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• 2004

We have studied the surface micelle formation of polystyrene-b-poly(2-vinyl pyridine) (PS-b-P2VP) at the air-water interface. A series of four PS-b-P2VPs were synthesized by anionic polymerization, keeping the PS block length constant (28 kg/㏖) and varying the P2VP block length (1, 11, 28, or 59 kg/㏖). The surface pressure-area ($\pi$-A) isotherms were measured and the surface morphology was studied by atomic force microscopy (AFM) after Langmuir-Blodgett film deposition onto silicon wafers. At low surface pressure, the hydrophobic PS blocks aggregate to form pancake-like micelle cores and the hydrophilic P2VP block chains spread on the water surface to form a corona-like monolayer. The surface area occupied by a block copolymer is proportional to the molecular weight of the P2VP block and identical to the surface area occupied by a homo-P2VP. It indicates that the entire surface is covered by the P2VP monolayer and the PS micelle cores lie on the P2VP monolayer. As the surface pressure is increased, the $\pi$-A isotherm shows a transition region where the surface pressure does not change much with the film compression. In this transition region, which displays high compressibility, the P2VP blocks restructure from the monolayer and spread at the air-water interface. After the transition, the Langmuir film becomes much less compressible. In this high-surface-pressure regime, the PS cores cover practically the entire surface area, as observed by AFM and the limiting area of the film. All the diblock copolymers formed circular micelles, except for the block copolymer having a very short P2VP block (1 kg/㏖), which formed large, non-uniform PS aggregates. By mixing with the block copolymer having a longer P2VP block (11 kg/㏖), we observed rod-shaped micelles, which indicates that the morphology of the surfaces micelles can be controlled by adjusting the average composition of block copolymers.

• Journal of Environmental Health Sciences
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• v.48 no.6
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• pp.291-297
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• 2022

Background: PM_2.5 and black carbon (BC) can be generated from cooking and from vehicle operation. Street vendors may be exposed to PM_2.5 and BC due to their proximity both to roads and to cooking activities. Objectives: The objectives of this study were to evaluate the PM_2.5 and BC concentrations in cooking stalls and to determine the effects of cooking activity and of types of cooking. Methods: Indoor and outdoor PM_2.5 and BC concentrations, temperature, and relative humidity were measured in 32 stalls in April and May 2022. Behavioral factors such as the presence of cooking activity and types of cooking were observed. Student's T-test was performed using the difference of indoor and outdoor PM_2.5 and BC concentrations to compare the effects of cooking activity and to compare types of cooking. Results: One-hour averages of the difference in indoor and outdoor PM_2.5 concentrations for cooking stalls and non-cooking stalls were 9.7±15.7 ㎍/m³ (n=22) and -0.5±0.4 ㎍/m³ (n=10), respectively. The difference in indoor and outdoor PM_2.5 concentrations in cooking stalls was significantly higher than in non-cooking stalls (p<0.05). The indoor PM_2.5 concentration for stalls for Chinese pancakes and teokbokki exceeded the standards for indoor air quality in South Korea (50 ㎍/m³ ). The indoor PM_2.5 concentration for Korean pancake stalls exceeded the standards for outdoor air quality in South Korea (35 ㎍/m³ for 24 hours). Conclusions: The PM_2.5 concentrations in stalls with cooking activity was significantly higher than those in stalls without cooking activity. Some stalls with certain types of foods exceeded standards for indoor and outdoor air quality in South Korea. Better management of indoor air quality in stalls with cooking activities is necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.