• Journal of the Mineralogical Society of Korea
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• v.27 no.4
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• pp.207-222
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• 2014

In order to recover the metallic copper powder from the mine-waste rock, heap bioleaching, Fe removal and electrowinning experiments were carried out. The results of heap leaching with the mine-waste rock sample containing 0.034% Cu showed that, the leaching rate of Cu were 61% and 62% in the bacteria leaching and sulfuric acid leaching solution, respectively. Sodium hydroxide (NaOH), hydrogen peroxide ($H_2O_2$) and calcium hydroxide ($Ca(OH)_2$) were applied to effectively remov Fe from the heap leaching solution, and then $H_2O_2$ was selected for the most effective removing Fe agent. In order to prepare the electrolytic solution, $H_2O_2$ were again treated in the heap leaching, and Fe removal rates were 99% and 60%, whereas Cu removal rates were 5% and 7% in the bacteria and sulfuric acid leaching solutions, respectively. After electrowinning was examined in these leaching solution, the recovery rates of Cu were obtained 98% in bacteria and obtained 76% in the sulfuric leaching solution. The dendritic form of metallic copper powder was recovered in both leaching solutions.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.717-724
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• 2005

Sensory characteristics and antimicrobial activity of Korean wheat noodle with pine pollen powder and antioxidant activity of pine pollen extracts were investigated to develop the health promoting product. Pine pollen powder was extracted with water and 70% ethanol and extracts were tested electron donating ability (EDA) and nitrite scavenging ability (NSA). Sensory characteristics were evaluated by its color, flavor, moisture, softness, texture and taste. Microbiological quality was tested by total viable cells. EDA was highest in 1,000 ppm for both water extract (67% of EDA) and ethanol extract (74% of EDA). NSA was highest in pH 1.2 for both water extract(46% of NSA) and ethanol extract (48% of NSA). Antimicrobial activity of Korean wheat noodle with 3% pine pollen powder were 0.5 log $cycle{\sim}1$ log cycle lower than that of control at 5days of storage in total vival cells and at 4days of storage in total fungus. From sensory evaluation, Korean wheat noodle with 3% pine pollen powder had significantly higher of all scores.

• Applied Chemistry for Engineering
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• v.7 no.6
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• pp.1105-1114
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• 1996

The characteristic and performance of ${\beta}-PbO_2$ layer electrodeposited on ${\alpha}-PbO_2/IrO_2-TiO_2/Ti$ substrate by adding sodium lauryl sulfate and $TiO_2$ powder in lead nitrate solution were investigated by using XRD, SEM, cyclic voltammograms, and macro-elctrolysis. Results of XRD analysis ascertain that ${\beta}-PbO_2$ layers electrodeposited in the presence of sodium lauryl sulfate and $TiO_2$, powder on ${\alpha}-PbO_2/IrO_2-TiO_2/Ti$ substrate have the same tetragonal structure as pure ${\beta}-PbO_2$ layers. The SEM results show that sodium lauryl sulfate tend to diminish crystal size of the deposited layer. The ${\beta}-PbO_2$ electrode electrodeposited in the presence of sodium lauryl sulfate and $TiO_2$ powder gives significantly improved oxygen overvoltage and durability for anodic oxidation in KOH and $HClO_4$ supporting electrolyte. Electrode performance and durability for the evolution of ozone in perchloric acid solution have been investigated by using ${\beta}-PbO_2$ electrodes electrodeposited on Titanium $madras^{(R)}$. It was ascertained that the $PbO_2$ electrode electrodeposited on ${\alpha}-PbO_2/IrO_2-TiO_2/Ti$ $madras^{(R)}$ by adding sodium lauryl sulfate and $TiO_2$ powder in $HClO_4$ supporting electrolyte had the highest current efficiency and durability.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Resources Recycling
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• v.24 no.2
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• pp.55-61
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• 2015

In this study, mechanical properties of waste ground rubber tire powder were investigated to evaluate the influence of pre-treatment process for recycling. The tensile test, fracture test and morphology observation were carried out using various kinds of waste ground tire powders, which were produced by grinding and devulcanization process, respectively. As a results, it was found that the produced rubber powder through grinding process increased its tensile strength and elongation with decreasing particle size because of decreasing surface area. Devulcanized rubber powder also increased its tensile strength and elongation by de-crosslink with sulfur. It could be also suggested that devulcanization treatment after grinding process was more efficient recycling process for both increasing tensile property and fracture elongation of waste ground rubber tire powders.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.10
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• pp.839-843
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• 2011

ZnO nanostructures were developed on a Si (100) substrate from powder mixture of ZnO and 5 mol% Pd (ZP-5) as reactants by ${\times}$ sccm oxygen pressures(x= 0, 10, 20, 40). DTA (differential thermal analysis) result shows the Pd(5 mol%)+ZnO mixtured powder(PZ-5) is easily evaporated than pure ZnO powder. The PZ-5 mixtured powder was characterized by DTA to determine the thermal decomposition which was found to be at $800^{\circ}C$, $1,100^{\circ}C$. Weight loss(%) and ICP (inductively coupled plasma) analysis reveal that Zn vaporization is decreased by increased oxygen pressures from the PZ-5 at $1,100^{\circ}C$ for 30 mins. Needle-like ZnO nanostructures array developed from 10 sccm oxygen pressure, was well aligned vertically on the Si substrate at $1,100^{\circ}C$ for 30 mins. The lengths of the Needle-like ZnO nanostructures is about 2 ${\mu}m$ with diameters of about 65 nm. The developed ZnO nanostructures exhibited growth direction along [001] with defect-free high crystallinity. It is considered that Zn vaporization is responsible for the growth of Needle-like ZnO nanostructures by controlling the oxygen pressures. The photoluminescence spectra of ZnO nanostructures exhibited stronger 376.7 nm NBE (near band-edge emission) peak and 529.3 nm DLE (deep level energy) peak.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.5
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• pp.377-382
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• 2007

Porous mineral coating have been fabricated and applied for basic research on their slow release action to a fertilizer. Feldspar was selected as raw mineral for the coating and two different particle sizes of powder were prepared. Slow-release action was estimated by using a potassium sulfate fertilizer. Spherical pellets were prepared with a pan-type pelletizer and then screened into sizes ranging 1.4 to 2.35mm. While the fertilizer pellets were rotated in the pelletizer again, the feldspar powder and 0.5% polyvinyl alcohol solution were simultaneously sprayed on the pellets. The fertilizer pellets coated with feldspar powder were fabricated. The pellets were heated to increase their strength and screened to sort by coating thickness. Potassium releasing tests were conducted for 40 days and the performance for slow-release action was estimated as functions of the heating temperature, coating thickness and raw mineral powder size. The Burst effect caused high initial releasing rate. Releasing kinetics was proportional to concentration of potassium in pellets. The pellet that was fabricated with $27.4{\mu}m$-sized feldspar and heated at $1050^{\circ}C$ showed a releasing rate of 43% on the 40th day.

• Korean Journal of Poultry Science
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• v.46 no.1
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• pp.39-46
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• 2019

This study was conducted to investigate the effect of dietary bee venom on serum characteristics, antioxidant activity, and hepatic fatty acid composition in broiler chickens. A group of 875 one-day-old feather-sexed male broiler chicks were randomly allocated to five treatments with seven replicates (25 birds/replicate) for three weeks. A corn-soybean meal-based diet was used as the basal diet. Five dietary treatments were compared: 1) basal diet, 2) basal diet containing $10{\mu}g/kg$ of bee venom powder, 3) basal diet containing $50{\mu}g/kg$ of bee venom powder, 4) basal diet containing $100{\mu}g/kg$ of bee venom powder, and 5) basal diet containing $500{\mu}g/kg$ of bee venom powder. At 21 days, one bird per pen was slaughtered by asphyxiation in $CO_2$ gas, and blood was collected to measure serum characteristics and antioxidant activity. In addition, the liver was excised to measure the concentration of malondialdehyde and determine fatty acid composition. Increasing dietary bee venom in the diet failed to affect most serum parameters except for triglyceride and non-esterified fatty acids. Dietary bee venom inclusion quadratically increased the concentration of stearic acid (P<0.05), but decreased palmitoleic acid, oleic acid, linoleic acid, mono-unsaturated fatty acids, and poly-unsaturated fatty acids. Finally, dietary bee venom tended to lower hepatic malondialdehyde contents quadratically (P=0.054). In conclusion, our study revealed that dietary bee venom improved antioxidant capacity and affected fatty acid metabolism in broiler chickens.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.