• 한국산업융합학회 논문집
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• 제25권6_2호
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• pp.1009-1015
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• 2022

The purpose of this study was to investigate the effects of protease in Letinus edodes, Agaricus bisporus and Pear powder after freeze drying which has the ratio of 3% on the Tenderness of the Beef Eye of Round muscle. It were marinated in distilled water (Control), 3% Letinus edodes powder (L3), 3% Agaricus bisporus powder (A3), and 3% Pear powder (P3). As a result, enzyme activities were highest in Agaricus bisporus (p<0.001). There are significant difference in pH (p<0.001), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value in the control and the highest value in the water holding capacity of Agaricus bisporus. In addition, Agaricus bisporus showed the lowest shear force values than the other sample groups(p<0.001).

• Journal of Magnetics
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• 제20권1호
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• pp.21-25
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• 2015

Fine Nd-Fe-B-type particles were prepared by ball milling of different types of Nd-Fe-B precursor materials, such as die-upset magnet, HDDR-treated material, and sintered magnets. Coercivity dependence on the grain and particle size of the powder was investigated. Coercivity of the milled particles was reduced as the particle size decreased, and the extent of coercivity loss was dependent upon the precursor material. Coercivity loss in the finely milled particles was attributed to the surface oxidation. The extent of coercivity loss in the fine particles was closely linked to grain size of the precursor materials. Coercivity loss was more profound for the fine particles with larger grain size. Contrary to the fine particles from the sintered magnets with larger grain size the fine particles (~10 um) from the die-upset magnet and HDDR-treated material with much finer grain size still retained high coercivity (> 10 kOe for die-upset magnet, > 4 kOe for HDDR-treated material).

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1615-1622
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• 2014

An accurate assessment of moisture content in feed ingredients is important because moisture influences the nutritional evaluation of feedstuffs. The objective of this study was to evaluate various methods for moisture content determination. In Exp. 1, the weight loss on drying (LOD) of corn, soybean meal (SBM), distillers dried grains with solubles (DDGS), whey permeate, whey powder, spray-dried porcine plasma (SDPP), fish meal, and a mixed diet of these 7 ingredients were measured by oven drying at $135^{\circ}C$ for 2 h. Additionally, the samples were dried at $105^{\circ}C$ for 3, 6, 9, 12, or 15 h. The LOD contents of the DDGS, whey permeate, and whey powder measured by drying at $135^{\circ}C$ for 2 h were greater than the values measured by drying at $105^{\circ}C$ for 3 h (p<0.05). All samples except SDPP (p = 0.70) dried at $105^{\circ}C$ for 6, 9, 12, or 15 h caused more LOD compared with the samples dried for at $105^{\circ}C$ for 3 h (p<0.05). The LOD contents of the individual ingredients were additive when dried at $105^{\circ}C$ regardless of drying time. In Exp. 2, moisture contents of corn, SBM, wheat, whey permeate, whey powder, lactose, and 2 sources of DDGS (DDGS1 and DDGS2) were measured by the Karl Fischer method, oven drying at $135^{\circ}C$ for 2 h, and oven drying at $125^{\circ}C$, $115^{\circ}C$, $105^{\circ}C$, or $95^{\circ}C$ for increasing drying time from 1 to 24 h. Drying samples at $135^{\circ}C$ for 2 h resulted in higher moisture content in whey permeate (7.5% vs 3.0%), whey powder (7.7% vs 3.8%), DDGS1 (11.4% vs 7.5%), and DDGS2 (13.1% vs 8.8%) compared with the Karl Fischer method (p<0.05). Whey permeate and whey powder were considerably darkened as the drying time increased. In conclusion, drying samples at $135^{\circ}C$ for 2 h is not appropriate for determining the moisture content in whey permeate, whey powder, or DDGS as well as the mixed diet containing these ingredients. The oven-drying method at $105^{\circ}C$ for 5 to 6 h appears to be appropriate for whey permeate and whey powder, and at $105^{\circ}C$ for 2 to 3 h for DDGS.

• 한국자기학회지
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• 제20권1호
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• pp.13-17
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• 2010

연자기 특성이 우수한 것으로 잘 알려진 Fe-6.5 % Si 합금을 분말로 제작하여 성형한 Fe-6.5 % Si 압분코어에서도 좋은 특성을 얻을 수 있는 지를 확인하기 위해 Fe-3, 4.2 그리고 6.8 % Si 압분코어를 각각 제작하여 교류와 직류 자기특성, 미소경도 등을 분석하였다. 실리콘 함량이 증가할수록 와전류손실은 감소하나 이력손실은 증가하여 Fe-6.8 % Si에서 최소손실을 얻을 수 없었다. 또한 실리콘함량이 증가할수록 코어의 전기비저항과 분말입자의 미소경도는 지속적으로 증가하였으며 이 때문에 충진율은 감소하였다. B2와 $DO_3$상이 Fe-6.8 % Si 분말에서만 생성된 것을 확인할 수 있었으며, 6.8 % Si보다 낮은 실리콘 함량에서 코어손실이 더 낮은 것을 절연체와 분말입자의 비저항 비율, 미소경도변화에 따른 충진율 저하와 반자장 효과 등으로 설명할 수 있었다.

• 한국초전도ㆍ저온공학회논문지
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• 제7권3호
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• pp.29-33
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• 2005

Critical current$(I_c)$ degradation of High $T_c$ Superconducting(HTS) tapes and AC loss under mechanical load is one of the hottest issues in HTS development and application. Mechanical load reduces the critical current of superconducting wire, and the $I_c$ degradation affects the AC loss of the wire. We measured the $I_c$ degradation and AC loss under tension and bending of Bi-2223 tapes made by 'Powder-in-Tube' technique at 77K with self-field. Also, we have studied the frequency characteristics on self-field AC loss in multi-filamentary Bi-2223/Ag tape at 77K. The measurement results and discussions on the relationship between $I_c$ degradation and AC loss are presented.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2005년도 하계학술대회 논문집 Vol.6
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• pp.286-287
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• 2005

Critical current(Ic) degradation of HTS tapes and AC loss under mechanical load is one of the hottest issues in HTS development and application. Mechanical load reduces the critical current of superconducting wire, and the Ie degradation affects the AC loss of the wire. We measured the Ie degradation and AC loss under tension and bending of Bi-2223 tapes processed by "Powder-in-Tube" technique at 17K with self-field. And we have studied the frequency dependence of self-field AC loss in multi-filamentary Bi-2223/Ag tape at 77K. The measurement results and discussions on the relationship between Ic degradation and AC loss are presented.

• 한국세라믹학회지
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• 제26권5호
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• pp.631-636
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• 1989

Submicron high-purity mullite powder was prepared by a colloidal sol-gel route. Boehmite and silica were the starting materials. 2wt% $\alpha$-Al2O3 or ZrO2 was used as a seeding material. The gelled powder was calcined at 130$0^{\circ}C$ for 100min and attrition milled for 3hrs. The mullite powder obtained was composed of submicrometer and uniform particles with a narrow size distribution. It was hot-pressed at 1$600^{\circ}C$ for 1hr under 10MPa or was sintered at 1$650^{\circ}C$ for 4hrs. The bulk densities of the products made by both processes were 3.14 and 3.12g/㎤. the mechanical, thermal and electrical properties of the sintered mullite were characterized by bending strength, thermal expansion coefficient, thermal conductivity, dielectric constant and dielectric loss, etc.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2000년도 가을 학술발표회논문집(I)
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• pp.439-444
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• 2000

The purpose of this study is to investigate the possibility of Garnet powder as admixture of high strength concrete. The experiment condition is unit water content 160kg/㎥, W/B=30, 35%, S/A=40, 42, 44% and the cement was replaced with Garnet powder to 0, 10% of cement weight on making specimens. The mechanical properties of the fresh and hardened concrete were given as follows. As the time elapsed, the slump loss of 10% replaced concrete was considerably lower than that of 0% replaced concrete. In compressive strength, the 10% replacement case was nearly the same or somewhat high.

• 대한가정학회지
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• 제12권1호
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• pp.472-479
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• 1974

In order to study the influence of sulphur-compound on the vitamin C contents of different vegetables-i.e. Korean green pepper, leaf, Bilum, leaf, Soybean sprouts, Mung bean sprouts, Cucumber-the garlic powder and minced garlic were used while the vegetables were cooked. The results garlic juice during scaling the vegetables the vitamin C contents of them were higher as much as 9.2~12.7% 2. When the scaled vegetables were seasoned the vitamin C contents were higher as much as 8.9~`17.5% by adding garlic powder and 7.3~14.9% by adding minced garlic. 3. Vitamin C loss of the cooked vegetables with room condition for 30 min, was higher as much as 15.2~34.5% compared to just cooking. 4. Vitamin C contents of vegetables after 30 min from cooking, compared to just cooking were higher of vegetables after 30 min from cooking, compared to just cooking were higher as much as shown below. 1) ~13.3% by adding garlic powder. 2) 4.0~9.3% by adding minced garlic.

• 한국세라믹학회지
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• 제30권4호
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• pp.309-315
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• 1993

Gas pressure sintering is a promising process in various densification methods of high strength Si3N4 ceramics. Environmental influences on gas pressure sintering of Si3N4 was investigated with the variationof packing powder, specimen container and N2 gas pressure. The specimens had higher density, larger weight loss and inhomogeneous color in graphite specimen container than in SN26 crucible. The variations of sintering densities in various packing powders (Si3N4, SN26, AlN, BN) were very small but SiC powder was synthesised in graphite crucible with Si3N4 packing powder, aluminium oxynitride compounds were synthesised in SN26 crucible with AlN packing power. Also N2 gas pressure over 20kg/$\textrm{cm}^2$ reduced the densification of Si3N4 in one step-gas pressure sintering. As the result of two step-gas pressure sintering at 700kg/$\textrm{cm}^2$ for 15min., relative density of 99.9% and 3-point bending strength of 1090MPa and dense microstructure of 3~4${\mu}{\textrm}{m}$ grain size were obtained.