• 한국식품영양학회지
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• 제17권3호
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• pp.266-271
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• 2004

쌀밥의 기능성을 강화할 목적으로 분말녹차를 0%, 0.5%, 1.0%, 2.0% 혼합하여 밥을 지어 분말녹차밥의 물성 및 관능적 특성을 실험하였다. 분말녹차밥의 수분함량은 분말녹차 첨가량이 많을수록 적었다. 쌀가루의 amylogram 특성은 분말녹차의 첨가량이 증가할수록 최고 점도는 감소하였으나 호화개시온도는 증가하는 경향을 나타냈다. 쌀전분의 팽윤력 및 용해도는 분말녹차첨가량이 증가할수록 감소하였다. 분말녹차밥의 색깔은 암녹색을 나타냈으며 분말녹차 첨가량이 증가할수록 어두워졌다. 분말녹차밥의 texture는 접착성은 분말녹차 첨가량이 증가할수록 떨어졌으나 응집성, 검성, 씹힘성, 경도는 증가하는 경향을 나타냈다. 관능검사 결과 밥알의 윤기, 퍼짐성, 차짐성, 경도는 흰쌀밥보다 낮게 평가되였으나 색깔은 2.0% 첨가가 그리고 향미, 전체적인 기호도에 있어서는 분말녹차 1.0%와 2.0% 첨가한 쌀밥이 좋은 점수를 얻었으나 서로간에 유의성은 없었다. 따라서 분말녹차밥을 지을 때 분말녹차 1.0% 첨가가 윤기, 퍼짐성, 차짐성, 경도 및 향미 등의 종합적인 관능 면에서 적절하다고 생각된다.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part2
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• pp.802-803
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• 2006

Recently, there has been a growing demand for soft magnetic materials with high conversion characteristics, due to the trend of electric devices to higher-frequency range. For ruduceing core loss in the high-frequency range, using finely grained and high-resistivity Fe-based alloy powder is most efficient methods. But, conventionally, there's been a compressibility problem for such powder. In this work, Fe-based alloy powder that offers both high resistivity and high compressibility was developed by studyuing composition of the powder, and reduction of core loss of P/M soft magnetic materials in the high frequency range was achieved.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.672.1-672.1
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• 2006

• 한국분말재료학회지
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• 제20권1호
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• pp.43-47
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• 2013

The extraction of metallic pure vanadium powder from raw oxide has been tried by Mg-reduction. In first stage, $V_2O_5$ powders as initial raw material was reduced by hydrogen gas into $V_2O_3$ phase. $V_2O_3$ powder was reduced in next stage by magnesium gas at 1,073K for 24 hours. After reduction reaction, the MgO component mixed with reduced vanadium powder were dissolved and removed fully in 10% HCl solution for 5 hours at room temperature. The oxygen content and particle size of finally produced vanadium powders were 0.84 wt% and 1 ${\mu}m$, respectively

• 한국분말재료학회지
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• 제25권5호
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• pp.390-394
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• 2018

Metallic tantalum powder is manufactured by reducing tantalum oxide ($Ta_2O_5$) with magnesium gas at 1,073-1,223 K in a reactor under argon gas. The high thermodynamic stability of magnesium oxide makes the reduction reaction from tantalum oxide into tantalum powder possible. The microstructure after the reduction reaction has the form of a mixture of tantalum and magnesium oxide, and the latter could be entirely eliminated by dissolving in weak hydrochloric acid. The powder size in SEM microstructure for the tantalum powder increases after acid leaching in the range of 50-300 nm, and its internal crystallite sizes are observed to be 11.5 to 24.7 nm with increasing reduction temperatures. Moreover, the optimized reduction temperature is found to be 1,173 K as the minimum oxygen concentration is approximately 1.3 wt.%.

• 한국분말재료학회지
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• 제28권1호
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• pp.1-6
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• 2021

Accurate and effective powder compaction analyses are performed for brittle materials such as graphite, utilized as a solid lubricant, by using the discrete element method (DEM). The reliability of the DEM analysis is confirmed by comparing the results of graphite powder compaction analyses using the DEM particle bonding contact model and particle non-bonding contact model with those from the powder compaction experiment under the same conditions. To improve the characteristics, the parameters influencing the compaction properties of the metal-graphite mixtures are explored. The compressibility increases as the size distribution of the graphite powder increases, where the shape of the graphite particles is uniform. The improved compaction characteristics of the metal-graphite (bonding model) mixtures are further verified by the stress transmission and compressive force distribution between the top and bottom punches. It is confirmed that the application of graphite (bonding model) powders resulted in improved stress transmission and compressive force distribution of 24% and 85%, respectively.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• 한국식품조리과학회지
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• 제15권3호
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• 대한본초학회지
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• 제29권1호
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• pp.1-6
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• 2014

Objectives : Many of currently used anti-cancer drugs were developed to target cell death mechanisms and had serious side effects by causing damage to normal cells. Hangambujeongsan or Kangai Fuzheng Powder was a mixture based on the traditional Chinese medicine. It had been used in the local Chinese hospitals to treat cancer patients for decades and had shown a certain level of beneficial effects without major toxic effects. But its mechanism of action had not been elucidated yet. Thus this study aimed to investigate the effects of Kangai Fuzheng Powder in an in vitro experiment. Methods : Cancer lines or RAW264.7 mouse macrophage cells were treated with Kangai Fuzheng Powder. Cell viability was measured by MTT assay, and morphological observation was also performed. Gene expression of cytokines in macrophages was determined by real-time polymerase chain reaction. Phagocytic function assay was also performed in macrophage cells. Results : Kangai Fuzheng Powder had no direct detrimental effect on cancer cells. When macrophages were co-cultured with cancer cells, Kangai Fuzheng Powder had toxic effect on cancer cells. After exposing macrophages to Kangai Fuzheng Powder, macrophages transformed into activated form and the mRNA level of tumor necrosis factor-alpha, interleukin-1beta, interleukin-6, interleukin-10 and monocyte chemotactic protein-1 was significantly enhanced. Phagocytic activity of macrophages was dramatically potentiated. Conclusions : We demonstrated that anti-cancer effect of Kangai Fuzheng Powder was related to activation of macrophages including enhanced cytokine production and phagocytic function.

• 한국식생활문화학회지
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• 제31권3호
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.