• 동아시아식생활학회지
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• 제22권3호
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• 한국세라믹학회지
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• 제34권12호
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• pp.1261-1267
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• 1997

Four kids of powder admixtures(A, B, C, D) based on anhydrite were manufactured by mixing at a fixed rate of II-anhydrite, fly ash and active silica as an industrial by-product. Fluidity properties of cement paste such as mini-slump, apparent viscosity with elapsed time, as well as setting time of cement pastes of these admixtures substituted up to 11wt% of cement were compared to those of cement paste(SS) substisuted by marketed high-strength powder admixture(S). Among these powder admixtures, the fluidity of cement pastes(PA, PC) substituted by A and C powder admixtures manufactured from II-anhydrite and fly ash had an excellent property than that of cement paste substituted by marketed powder admixture and also a good fluidity-retention effect with elapsed time by adding of superplasticizer. The setting time of cement paste substituted by powder admixtures based on anhydrite slightly retarded than that of cement paste substituted by marketed powder admixture.

• 한국식품영양학회지
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• 제21권3호
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• pp.300-305
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• 2008

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Enteromorpha intenstinalis powder. Cookies containing E. intenstinalis powder were significantly lower in L value than of the control. The L value of brightness decreased significantly when E. intenstinalis powder was added to the cookie formula. The a and b values also decreased significantly with the addition of E. intenstinalis powder. The loss and leavening rates were significantly higher when 5% E. intenstinalis powder was added to the samples. The spread ratio increased proportionally with the amount of E. intenstinalis powder added to the cookie formulation The hardness decreased significantly according to the amount of E. intenstinalis powder. A sensory evaluation of acceptability(appearance, flavor, color, texture and overall quality) indicated that adding a 5% E. intenstinalis powder was most the acceptable treatment compared to the other treatments.

• 동아시아식생활학회지
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• 제11권2호
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• 동아시아식생활학회지
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• 제26권4호
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of Welding and Joining
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• 제15권4호
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• pp.154-165
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• 1997

Abrasive wear characteristics of high Cr white cast iron-based hardfacing were investigated using the rubber wheel abrasion wear test method according with the ASTM G65-85. Mild steel was also tested for comparison with high Cr cast iron hardfacing. Wear experiments, where the applied force, wheel revolution rate and abrasive powder feed rate were selected as test valuables, were planned and analyzed by response surface method to evaluate wear statistically and quantitatively. Weight loss of high Cr cast iron hardfacing was mostly affected by the applied force and wheel revolution rate, and little by the powder feed rate. Weight loss of mild steel was greatly affected by the wheel revolution rate and powder feed rate, and slowly and steadily increased with the applied force. Abrasive wear mechanism of high Cr cast iron and mild steel was discussed in the light of the wear test results.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 가을 학술발표회 논문집
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• pp.287-292
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• 2001

This paper investigates the properties of high fluidity concrete incorporating lime stone powder and fly ash. Lime stone powder(LSP) and fly ash(FA) contents are varied with. According to test results, as LSP and FA contents increase, fluidity, air content and placeability shows a declining tendency. For the temperature history, both LSP and FA have favorable effects on reducing hydration heat, moreover, LSP reduces hydration heat more than FA. LSP shows undesirable strength loss as its content increases. FA also decreases the strength at early age, but it enhances later age strength. Accordingly LSP is expected to improve the quality at fresh concrete and reduce hydration heat, while it causes strength loss.

• Biomolecules & Therapeutics
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• 제9권4호
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• pp.307-310
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• 2001

The hair-growth effect of Illite was suggested by some people who were using Illite as a beautifying material. We investigated the hair-growth effect of Illite powder. The hair-growth effects were investigated by two methods; the activity of hair-growth after shaving the hairs on the black mouse (C57BL/6) and the recovery activity of hair-growth after hair-loss induced by cyclophosphamide treatment. Suspension of Illite powder was applied to the back of the black mouse by method of skin paste. Illite promoted significantly the hair growth of mouse in both conditions of shaving and hair-loss. And then we investigated the toxicity which may be induced by Illite when it was administrated orally as a single dose. We could not fond out any significant toxicity induced by single dose oral administration of Illite.

• Journal of Advanced Marine Engineering and Technology
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• 제32권4호
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• pp.514-521
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• 2008

Many research works for improving a boundary lubrication performance have been executed by using solid lubricants, and been tried to apply an engine lubrication. However those general lubricants have not been applied on engines due to the extreme conditions such as very high temperature and pressure during combustion process in a cylinder. In this study a lubricant containing copper alloy nano-powder is applied on a diesel engine driven by an electric motor. Torques and shaft vibrations are measured, then an engine friction loss and rotating stability are assessed. The results show that the frequency of the vibration is about the same as that of a general lubricant, but the amplitudes in the both X and Y direction are reduced as well as the friction loss is reduced.