• Journal of the Korean Magnetics Society
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• v.12 no.2
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• pp.57-63
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• 2002

In order to increase the magnetic properties of a Nd-Fe-B sintered magnet, the general factors including particle size and its distribution, volume fraction of Nd$_2$Fe$_{14}$B phase, degree of alignment of Nd$_2$Fe$_{14}$B grain, oxygen content and grain size etc. should be optimized by controlling the composition of Nd-Fe-B alloy as well as the manufacturing process. In this study, fabrication of the Nd-Fe-B sintered magnet was carried out in a laboratory scale by controlling the composition of Nd-Fe-B alloy and the manufacturing process. The optimum milling condition was found by investigating the milling media, milling time and ball size. The addition of FeGa was effective to increase the coercivity of the Nd-Fe-B sintered magnet. A remanence of 14.4 kG, a coercivity of 9.4 kOe and a maximum energy product of 47 MGOe were obtained from the sintered magnet.

• Journal of Powder Materials
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• v.13 no.3 s.56
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• pp.199-204
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• 2006

We manufactured the metal hydrides of $(Ti_{0.88}Mg_{0.12})H_2$ using a very easy and cheap way that Ti-12%Mg blending powder was mechanically milled with liquid milling media such as isopropyl alcohol ($C_3H_8O$, containing oxygen) and hexane ($C_6H_{14}$, no oxygen) as hydrogen source. The $(Ti_{0.88}Mg_{0.12})H_2$ synthesized in isopropyl alcohol contained the high oxygen of 11.2%, while one in hexane had the low oxygen content of 0.7%. Such a difference of oxygen content affected the dehydriding behavior, phase transformation, and microstructural evolution at high temperature, which was investigated through X-ray diffraction and DSC measurements, and electron microscope observations.

• Proceedings of the KIEE Conference
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• 1989.07a
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• pp.306-309
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• 1989

This paper describes the Manufacturing process and electrical properties of ac thick film electroluminescent lamps which made of the mixture of ZnS:Cu,Cl phosphor powder and polymer binding materials. The phosphor layer is sandwiched between two electrodes, one of which is transparent, and is supported by a substrate. The substrate may be glass or flexible plastic or it may be metallic. In this study we manufactured suspend layer which consists of ZnS:Cu,Cl powder suspended in a NBR. As yet our results are behind other commercial product in electrical properties and brightness. However they can be improved by selection of appropriate polymer binding materials, development of blending technology.

• Journal of the Korean Applied Science and Technology
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• v.20 no.4
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• pp.283-288
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• 2003

Alkaline powder cleaning agents (APCAs) were prepared by blending of $Na_2CO_3$ tetrasodium pyrophosphate (TSPP). sodium orthosilicate (Na-OSi), Na-dioctyl sulfosuccinate (303C), Demol C, and MJU-100A (100A). The physical properties of APCAs tested with steel specimen showed the following results. The cleaning powers of APCA-6 ($Na_2CO_3$ 250g/TSPP 70g/Na-OSi 40g/303C 60g/Demol C 50g/100A 30g mixture) for press-rust preventing oil was 97% and 98% degreasing at 2wt%, $70^{\circ}C$ and $90^{\circ}C$, respectively; for Quenching oil, the cleaning power of APCA-6 was 95% degreasing at 2wt% and $70^{\circ}C$. From the results, it was ascertained that APCA-6 exhibited a good cleaning power. Also low foaming power tests proved that the APCA-6 maintained good defoaming effect.

• Food Science and Preservation
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• v.12 no.2
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• pp.151-155
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• 2005

General problems on the quality in circulation process of Kochujang are fluidity, separated water at upper layer, and color change to dark-brown. Rice powders, glutinous rice powder and gelatinized rice powder, gelatinized glutinous rice powder were applied for solving such problems to Kochujang. Relationship between blending ratio of com syrup and fluidity had a linear correlation. Water separation in Kochujang was prevented by addition of gelatinized cereal powders, and gelatinized glufinous rice powder was most effective. Optimal amount of gelatinized glutinous rice powder was $0.5\~1.0\%$ (w/w).

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.2
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• pp.5-14
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• 2017

Humic acid was used soil amendment or functional fertilizer in Korean agriculture, and its cation exchangeable capacity was high enough to increase soil buffering from plant toxicant. This study was conducted to evaluate effects of humic acid powder (HA) on composting of livestock manure (LM) and of its application on growth of lettuce. Treatments were designed as follows; livestock manure compost (LM+sawdust+bark+castor meal; Control), control+0.1% HA (0.1% HA), control+0.5% HA (0.5% HA), control+1.0% HA (1.0% HA), control+3.0% HA (3.0% HA), and control+5.0% HA (5.0% HA). The changes of temperature, water content, organic matter content, total nitrogen and ratio of organic matter and nitrogen in HA treatments were similar to those of control. Although pH of 3.0% HA and 5.0% HA blending with HA and LM was lower than those of others, it unaffected by HA blending during composting. Humic acid content of HA treatments was increased by 1.7~4.4 folds than that of control. As compared with odor index, 3.0% HA and 5% HA were decreased than control for composting time. Application of 3.0% HA increased the dry weight of lettuce by about 7% than that of control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1108-1114
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• 2001

This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter\`s L, a, b values, $\beta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter\`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.285-292
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• 2005

Extrusion process and physical properties of extrudates of pulp powder (TMP, thermomechanical pulp fibers) mixed with expanding additives was evaluated to develop biodegradable packaging materials. To find out the optimum condition, the status of extrusion process, coefficient of elastic and expansion ratio of extrudates were tested on the composites (wheat flour, soluble starch, polyvinyl alcohol), blending conditions of composites and moisture contents of extrudates. In case of material composition, wheat flour played a key role to keep extrusion process irrespective of the added amounts of soluble starch and polyvinyl alcohol. The coefficient of elastic of extrudates was increased and the expansion ratio was reduced as the added amounts of wheat flour increased. Also, the coefficient of elastic of extrudates was decreased as the moisture content of extrudates increased. The lowest coefficient of elastic was 439.55 kPa under the condition, of pulp powder mixed with $20\%$ of wheat flour based on pulp weight and $10\%$ of soluble starch based on wheat flour weight and controlled $20\%$(wb) of moisture content.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.31-40
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• 2021

The main stability factors of the pressed powder include hardness and drop stability. In general, for pressed powder with talc, the hardness and drop stability are evenly met and the skin texture is excellent. Recently, more than ever customers are looking for a replacement due to asbestos issue of talc. Therefore, it is urgent to develop a pressed powder formulation without talc that maintains stability and does not lose its sense of use. In this study, experiments were conducted to find the optimal ingredients mixing ratio to make talc-free pressed powder. The characteristics of raw materials used mainly in powder were checked and the ratio was changed, and the lightness and hardness were measured and drop test was conducted. If the natural mica ratio was higher than the synthetic mica or non-coated silica was used instead of the coated silica, the hardness and drop stability were lower than the content containing talc, but the lightness was similar. Conversely, if the synthetic mica ratio was equal to or higher than the natural mica ratio and the coated silica ratio was equal to or higher than the non-coated silica ratio, the hardness and drop stability of the content containing talc were similar, but the lightness was low. It was found that the hardness was higher than the content containing talc, but the drop stability was lower. Therefore, further study of the correlation between hardness and fall stability is also thought to be necessary.