• The Korean Journal of Ceramics
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• v.1 no.4
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• pp.191-196
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• 1995

Using sol-gel processing method, thin films of lathanum modified lead titanate(PLT) on Corning 7059 glass were prepared. A differential thermal analysis (DTA/TG) curve of gel powder and infrared spectra (FT-IR) of the films were measured to estimate residual organices in them. The heat-treated films were characterized by X-ray diffraction(XRD). Microstructures of the films were observed by a scanning electron microscope (SEM). Optical properties of the films were determined by a UV-VIS spectrophotometer. The waveguiding properties and optical attenuation were measured with the end coupling method and the cut back method. Effects of the drying conditions on the transmittance and the propagation loss of the films were investigated. Experimemtal results showed that the content of residual organics in the film decreased as the drying temperature of the film increased. As the La content of the film increased, the grain size decreased and the transmittance increased. The transmittances of the films increased with the increasing of the drying temperature. The propagation losses in the film decreased as the drying temperature increased.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.6
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• pp.979-993
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• 2016

Mongolian cashmere sliver, yarn, and fabric were dyed and bleached with a solution of ascorbic acid and iron sulfate at $70^{\circ}C$, and then dyed using natural indigo powder at the dyeing temperature of $25^{\circ}C$ to $90^{\circ}C$ for 15-90 minutes using the IR dyeing machine. K/S values of bleached samples decreased significantly when dyed above $70^{\circ}C$ dyeing temperature for a longer dyeing time. Bleached cashmere fabric showed a greater loss of tensile strength than unbleached cashmere fabric, even when the samples were dyed at $40^{\circ}C$. With a higher dyeing temperature, yarns lost fullness, became thinner, and the pores between the yarns were enlarged. The x-ray diffraction pattern exhibited a prominent increase in crystallinity and the protein assay indicated a loss of protein in the bleached sample dyed at $90^{\circ}C$. Thinning of scales, fractured or raised tip of scales, and roughness on the entire surface of the fiber were also observed. The results indicate that bleaching and high temperature dyeing cause a serious damage to cashmere fibers. In addition, bleaching and high temperature dyeing cause significant fiber damage. Natural indigo dyeing using low temperature dyeing is recommended to produce blue color cashmere.

• Nuclear Engineering and Technology
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• v.51 no.1
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• pp.198-206
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• 2019

A new methodology to analyze the nuclear material accountability for pyroprocessing system is developed. The $Pu-to-^{244}Cm$ ratio quantification is one of the methods for Pu accountancy in pyroprocessing. However, an uncertainty in the $Pu-to-^{244}Cm$ ratio due to the non-uniform composition in used fuel assemblies can affect the accountancy of Pu. A random variable, LOPu, is developed to analyze the probability of detection for Pu diversion of hypothetical scenarios at a pyroprocessing facility considering the uncertainty in $Pu-to-^{244}Cm$ ratio estimation. The analysis is carried out by the hypothesis testing and the event tree method. The probability of detection for diversion of 8 kg Pu is found to be less than 95% if a large size granule consisting of small size particles gets sampled for measurements. To increase the probability of detection more than 95%, first, a new Material Balance Area (MBA) structure consisting of more number of Key Measurement Points (KMPs) is designed. This multiple KMP-measurement for the MBA shows the probability of detection for 8 kg Pu diversion is greater than 96%. Increasing the granule sample number from one to ten also shows the probability of detection is greater than 95% in the most ranges for granule and powder sizes.

• Food Science and Preservation
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• v.21 no.6
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• pp.815-823
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• 2014

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For analyzing the quality characteristics during the manufacturing of muffins, the pH, moisture content, dough density, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test results were determined. As the Pholiota adiposa powder content increased, the moisture content of the muffins decreased from 26.72 to 22.56%. The hardness of the muffins was increased with increasing Pholiota adiposa powder content, with the muffins with 15% Pholiota adiposa powder the hardest among all the samples. The inner color of the muffins, particularly the L and b values, decreased with increasing powder content compared to those of the control, but the a value increased. As the Pholiota adiposa powder content increased, the antioxidant activity and total polyphenol content of the muffins also increased. In the sensory evaluation, the muffins with 5% Pholiota adiposa powder showed higher values than the control and the other samples in all aspects, showing that 5% Pholiota adiposa powder could be incorporated into muffins to meet the taste and functional needs of the consumers.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.469-476
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• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Korean Journal of Materials Research
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• v.20 no.9
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• pp.467-471
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• 2010

Composites of ceramic powders and an elastomer-based matrix were prepared by mixing $CaCO_3$ powders with polyethylene and polypropylene elastomers, and their mechanical and sound insulation properties were measured. $CaCO_3$ powders with 0.7 ${\mu}m$ and 35 ${\mu}m$ particle size were added to elastomers up to 80 wt%. Scanning electron microscopy photographs showed uniform distribution of the $CaCO_3$ powders in the matrix. While density and surface hardness increased, melt index, tensile strength and elongation of the composites decreased as the amount of added $CaCO_3$ powders increased. As more $CaCO_3$ powders were added sound transmission loss of the composites increased owing to the increase of density. Addition of 0.7 ${\mu}m$ sized $CaCO_3$ powders resulted in a slightly higher transmission loss than the addition of 35 ${\mu}m$ sized powders because of the increased interface area between the elastomer matrix and the $CaCO_3$ powders. Composites with a polyethylene matrix showed higher transmission loss than those with a polypropylene matrix because the tensile strength and hardness of the polyethylene-based composites were low and their elongation was high.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.77-83
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• 2012

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of $72^{\circ}C$ for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at $4^{\circ}C$ was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

• Fire Science and Engineering
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• v.26 no.4
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• pp.1-9
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• 2012

We have examined In order to compare each other from explosion and combustion characteristics about the dusts which collects from manufacturing process of wheat flour and cosmetics manufacturing process of functional Keratin removal soap at the small and medium enterprise style. We measured explosive pressure and explosive lower limit which follows in change of concentration change at the time of talc addition uses Hartman dust explosion apparatus, also measured weight loss and endothermic quantity uses DSC and TGA. The explosion test results show that increased explosive lower limit concentration and explosive pressure decreased by the increased ratio of the talc dust. And the DSC results show that heat flux and temperature decreased by the increased ratio of the talc dust. Also increased in raising temperature causes initial smoldering temperature to move towards low temperature section and the endothermic quantity increased on a large scale. Together the TGA results show that weight loss decreased by the increased ratio of the talc dust. From this research we have assured the successive dust explosion mechanism study will play a key role as a significant safety securing guideline against the dust explosion.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.