• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.3
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• pp.227-231
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• 2010

Among various make-up products, foundations are widely used to express clear and flawless skin. Foundations can be classified by its formula to 3 types, liquid foundation, powder foundation, and oil dispersion foundation. Powder foundations are easy to carry and use, so it is commonly possessed. In the R&D point of view, the developing method of powder foundations can be classified again to 3 types. Dry-process, baked-process, and the wet slurry-process. The fact that the wet slurry-process goes through either the back injection method or the front injection method is previously known. The front injection process is used as the main method in this study. We observed the quality dependence on the kind of solvent and the powder coating system. In brief, when water was used as the main solvent, the hardness increased than when volatile silicones or hydrocarbons were used. And the sensory results were shown to prefer volatile solvents (silicones or hydrocarbons) over water. Similarly, when the amino acid-coating system was applied, the hardness was shown to increase, when silicone-coating system shown no specific change. By these results, tailor-made powder foundations targeting specific customer grades can be easily produced.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.814-815
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• 2011

A surfaced permanent magnet spherical motor is capable of operating as three degree of freedom that used for the joints of the robot's arm, leg, and eyes. Ongoing research like new concept is essential part of motor field, it will make a great contribution in the future the overall portion of the motor, is becoming expected. The author analysis torque characteristics in spherical motor with state of rotating and positioning. And future design direction is smaller motors with equivalent or higher output. Solutions as torque and efficiency improvements are selecting the core with special processing type like powder metallurgy materials. Their special characteristic is high permeability and low eddy current losses at high speed, so improved the torque and efficiency.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.36-39
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• 2003

In this study, we made the high strength light weight concrete which was composed of the garnet minute powder to be the industry by-product in the YoungJoo region and the artificial light weight aggregate which the high temperature(1100℃) plastic process. The characteristic of the autogenous shrinkage had been considered about strength characteristic and the age passage In the following addition: The concrete's each unit quantity was determined 145,160,175㎏f/㎥.w/b and s/a was determined 30%, 43%, 45%. the each garnet's substitution ratio was determined 0, 10%. In this results, the compressive strength appeared greatly as the unit joining discretion grew bigger. The autogenous shrinkage ratio was increased rapidly until 7th day but it was reduced after 7th day regardless of the mixed factor. The autogenous shrinkage ratio which follows the change of the unit quantity and s/a increased together as the unit quantity and the s/a increases.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2007.11a
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• pp.443-444
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• 2007

• Culinary science and hospitality research
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• v.8 no.3
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

• Proceedings of the KIPE Conference
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• 2001.07a
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• pp.305-307
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• 2001

In this paper, the basic characteristics of flat fluorescent lamp using ultraviolet generated from gas discharge and powder type electro luminescent display using a phenomenon of the light emission caused by the electrical field applied to phosphor are studied. The lamp is a simple structure with insulator layer, phosphor layer, and gas gap. Current(displacement current + discharge current) in flat fluorescent lamp using.

• Journal of the Korean Magnetic Resonance Society
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• v.6 no.2
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• pp.113-117
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• 2002

The chalcogenide glass (ALS, $Al_2S_3-La_2S_3$) was prepared by melting a stoichiometric mixture of aluminum powder and $La_2S_3$ under $H_2S$ atmosphere at $1200{\circ}C$. Glasses containing 0.1-0.1% of $Mn^{2+},\;Gd^{3+}$ and $Cu^{2+}$ were also prepared. The characteristic features of the ESR spectra for the transition metal containing ALS glasses are interpreted.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.84-92
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• 2009

Fish patty is a product spotlighted recently in the application area of functional food because its main ingredients are soybean and fish with various functions which make it highly digestible, tasty, rich with protein and calcium, and with low fat. Thus, in order to optimize fish patties, this study analyzed their water content, colors, texture and sensory characteristics according to the addition of soybean powder. As a result, water content and lightness decreased with the increase of the addition of soybean powder while hardness, elasticity, chewiness, and gumminess increased with the increase of the addition of soybean powder. Among sensory characteristics, taste, chewiness and texture were highest in S2, and in general evaluation, S2 received the highest score. Thus, S2 was found the most appropriate addition of soybean powder in making fish patties. Based on the results of this study, if fish patties to which soybean powder is added can be used in hamburgers and other food products for the diversity, functionality, and high quality of processed food products using soybean and fish, people's appreciation of hamburgers will be changed, and this will bring a new turning point to the consumption of hamburgers. Furthermore, it is believed that the development of healthy patty-type soybean powder products may resolve worries about fast food and quality-related and health-related problems in hamburger patties.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.57-69
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• 2009

This study was conducted the physicochemical and sensory characteristics of fish paste with yam powder(0~5%). The pH of the samples ranged from 6.89 to 7.02, and moisture content ranged from 79.53 to 80.44%. Increasing the amount of yam powder in the fish paste tended to decrease the lightness(L) in Hunter color value while increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of yam powder increased strength, gumminess, cohesiveness and springiness. Fish paste with 3~5% yam powder had good flexibility and wasn't broken even after 4 times folds. In sensory evaluation, the addition of 2% yam powder had the best score in color, taste and overall preference. Therefore, this results suggest that 2% yam powder can be applied to fish paste for the purpose of high quality, preference and functionality.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.283-288
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• 2007

The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.