• Journal of Pharmaceutical Investigation
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• v.9 no.3
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• pp.22-26
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• 1979

This report was carried out toxicity test for the mosquito coil made of Ginseng leaf and the residue after extraction of Ginseng root. This results are as follows: In the first group, was not shown any special difference on the body weight, the motion and dissection. In the second group, was not shown any Special difference on the body weight, considerable difference on the motion and considerable loss of appetite besides very slight loss, but came cack soon again to normal state by change of air after a moment. In the third group, the body weight and appetite was depressed very slightly and the motion was shown very slightly difference, but came back soon again to normal state by chenge of air after a moment too. No one was died, and all the animal were the normal state on the reslt of dessection, Therefore, we have positive evidence that this mosquito coil powder is applied to animals without any toxicity.

• Advances in concrete construction
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• v.6 no.3
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• pp.311-322
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• 2018

This paper presents an experimental investigation on the performance of concrete with and without glass powder (GP) subjected to elevated temperatures. Mechanical and physicochemical properties of concretes were studied at both ambient and high temperatures. One of the major environmental concerns is disposal or recycling of the waste materials. However, a high volume of the industrial production has generated a considerable amount of waste materials which have a number of adverse impacts on the environment. Further, use of glass or by-products in concrete production has advantages for improving some or all of the concrete properties. The economic incentives and environmental benefits in terms of reduced carbon footprint are also the reason for using wastes in concrete. The occurrence of spalling, compressive strength, mass loss, chemical composition, crystalline phase, and thermal analysis of CPG before and after exposure to various temperatures (20, 200, 400, and $600^{\circ}C$) were comprehensively investigated. The results indicated that, the critical temperature range of CPG was between $400^{\circ}C$ and $600^{\circ}C$.

• Fire Science and Engineering
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• v.21 no.2 s.66
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• pp.30-35
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• 2007

The flame retardancies by the addition of metal powder and flame retardant were evaluated to present as the fundamental data to decrease the fire hazard of polymers and life losses by suffocation and poisoning. For this study, the experiments of flame retardancy were conducted as follows : weight loss rate using thermogravimetric analysis, the measurement of the limiting oxygen index(LOI) and char yield. And smoke mass concentration and CO yield were measured. Acrylonitrile butadiene styrene containing metal powder and flame retardant reduced weight loss rate and increased LOI and char yield with the decreased smoke mass concentration and CO yield. It was found that the most effective complex was tricresyl phosphate-Mo complex.

• Journal of the Korean Society for Precision Engineering
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• v.23 no.8 s.185
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• pp.100-107
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• 2006

The objective of this research is to investigate the electromagnetic interference(EMI) shielding characteristics of fiber reinforced composites. We fabricated glass and carbon fiber reinforced composites filled with metal powder and nano carbon black. The measurements of shielding effectiveness(SE) were carried out frequency range 300MHz - 1GHz for commercial purposes such as electric or telecommunication devices. The return loss and loss due to absorption were also measured as a function of frequency in the micro wave(300MHz-1GHz) region. It is observed that the SE of the composites is the frequency dependent, increase with the increases in filler loading. The Mg metal powder filled composite showed higher SE compared to that of carbon black. The Mg metal powder/epoxy composite was shown to exhibit up to 40dB of SE. The results indicates that the composite having higher filler loading can be used for the purpose of EMI shielding as well as for some microwave applications.

• Journal of the Korean Ceramic Society
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• v.34 no.3
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• pp.289-295
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• 1997

Effect of ceramic processing was investigated on the microstructure and electronic properties of low loss Mn-Zn ferrite. Addition of CaO and SiO2 to calcined powder rather than to raw materials mixtured resulted in finer-grained microstructure. Higher oxygen pressure during sintering caused microstructural inhomogeneity and the increase in power loss and disaccommodation factor. Relatively low power loss was found for sintering up to 130$0^{\circ}C$ from powders calcined at high temperature and milled shortly. It was caused by slow densification rate and normal grain growth up to 130$0^{\circ}C$. Calcination at low temperature and prolonged milling enhanced den-sification, which gave a fine grained microstructure and low powder loss at sintering temperture below 120$0^{\circ}C$. Sintering temperature above 125$0^{\circ}C$, however, showed abnormal grain growth.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.492-498
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• 2008

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• KIEAE Journal
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• v.6 no.1
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• pp.11-16
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• 2006

This paper deals with the experimental for manufacturing the lightweight buildng materials with portland cement, fly ash, slag, lime, gypsum, and aluminum powder system. Aluminum powder was added an aerating agent. Specific gravity range of lightweight concrete specimens were 0.6~0.9g/cm3. These specimens properties studied by means of specific gravity, compressive strength, absorption coefficient, transmission loss and scanning electron microscopy. Cellular concrete with maximum compressive strength was 41kgf/cm2 by obtained Al=0.05wt.%. Moreover, the aeration lightweight concrete showed excellent sound absorption properties.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1175-1176
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• 2006

Influences of machining on magnetic properties of soft magnetic composites (SMC's) with addition of two kinds of binder, i.e., organic binder and inorganic one, were investigated. Machining does not affect DC magnetic properties of the SMC compacts. This can be ascribed to their particular structure in which the ironpowder particles are highly isolated by the binder. On the other hand, decrease in resistivity and resultant increase in eddy current loss was confirmed in the machined compacts containing inorganic binder. It is supposed that the brittleadditive binder existing between the iron particles is partly broken, and iron-to-iron contact is formed on the machined surface.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.430-436
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• 2013

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.