• Resources Recycling
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• v.13 no.5
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• pp.17-22
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• 2004

It has been carried our for establishing the methodology to upgrade $TiO_2$ by carbothermal reduction of iron oxide in ilmenite. Based on present experimental results, the possibility for substitution with rutile has been investigated. It could by proposed that the 2 wt.% $FeCl_3$ of sample and carbon of 2 equivalents are optimum conditions as a feeding materials. And also appropriate reducing temperature and reduction time were about $1100^{\circ}C$ and 30 minutes. The product obtained by the processes of carbon reduction and magnetic separation may be used the substitute mineral of rutile.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Fisheries and Aquatic Sciences
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• v.25 no.12
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• pp.626-636
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• 2022

Shellfish are exoskeleton-bearing aquatic invertebrates that consume various organic and inorganic substances floating in seawater through filter feeding. Heavy metals are known as absorbed and accumulated in seawater. Some of the toxic heavy metals are highly accumulated in seawater, and exposure to them can cause a variety of risks to the human body. Since Koreans like to eat seafood, they are more likely to be exposed to contaminated seafood with heavy metals. In this study, nine types of heavy metals were analyzed on ten different shellfish species in the coastal area of South Korea. The risk assessment was also done on shellfish in which heavy metals were detected. Zinc (Zn) and copper (Cu) were identified at an average of 56.7 mg/kg (6.70 to 466 mg/kg) and 13.2 mg/kg (0.064 to 143 mg/kg), respectively. Lead (Pb) average of 0.208 mg/kg (0.000750 to 1.02 mg/kg), cadmium (Cd) average of 0.454 mg/kg (0.0388 to 1.56 mg/kg) and mercury (Hg) average of 0.0266 mg/kg (0.00548 to 0.174 mg/kg) were identified. Additionally, arsenic (As), chromium (Cr), nickel (Ni), and silver (Ag) were also identified as average concentrations of 4.02 (0.460 to 15.0 mg/kg), 0.167 (< limit of quantification [LOQ] to 0.820 mg/kg), 0.281 (< LOQ to 1.46 mg/kg), and 0.158 mg/kg (< LOQ to 1.15 mg/kg). The result indicates that the monitoring results of heavy metals in most shellfish satisfied the Korean standard. However, Pb and Cd have exceeded some foreign standards, such as the United States and the EU. The permissible human exposure calculated using the heavy metal intake and detection amount was lower than the Joint FAO/WHO Expert Committee on Food Additives human safety standard, and the risk of heavy metals from shellfish consumption was at an acceptable level.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.220-226
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• 2015

This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors (gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57, and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control). Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.

• Elastomers and Composites
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• v.32 no.5
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• pp.295-301
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• 1997

The effects of filler types and compositions on the final properties such as tensile strength, % elongation, hardness, and specific gravity of chloroprene rubber were investigated. The fillers involved in this investigation were HAF-type carbon black, Mistron, and white clay, For each filler, the variation of filler compositions gave almost the linear effects on the all properties investigated. For a fixed filler composition, different filler types gave different influential strength on rubber properties. After linearlization of experimental data with respect to each filler composition, the simple linear addition of each property with respect to filler compositions was applied to predict the final properties of the filler included rubber systems. For the chloroprene rubber system including the fillers composed of Mistron(25phr)/HAF(20phr)/clay(35phr), the predicted properties were well in accordance with the experimental results. Similar results were obtained for other additives such as processing oil and accelerator.

• Journal of the Korean Magnetics Society
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• v.7 no.2
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• pp.69-75
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• 1997

The effect of oxide additive system and $Po_2$ condition on the power loss, microstructure, initial permeability, ${\mu}_i$ vs. temperature curve of Mn-Zn ferrites has been investigated. The density and permeability increased with various additive systems while the power loss decreased. It was confirmed that the oxide additives are grain boundary materials and do not change the magnetic properties of Mn-Zn ferrites such as $T_{spm}$ and $T_c$. The ${\mu}_i$ vs. T curve indicated that $T_{spm}$ moved to the higher temperature as $Po_2$ increased. It was also confirmed that the microstructure of Mn-Zn ferrites was independent of the $Po_2$ control during cooling.

• Transactions on Electrical and Electronic Materials
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• v.17 no.3
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• pp.134-138
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• 2016

The fullerene solar cells are becoming a feasible choice due to the advanced developments in donor materials and improved fabrication techniques of devices. Recently, sufficient optimization and improvements in the processing techniques like incorporation of solvent vapor annealing (SVA) with additives in solvents has become a major cause of prominent improvements in the performance of organic solar cell-based devices . On the other hand, the challenge of reduced open circuit voltage (V_oc) remains. This study presents an approach for significant performance improvement of overall device based on organic small molecular solar cells (SMSCs) by following a two step technique that comprises thermal annealing (TA) and SVA (abbreviated as SVA+TA). In case of exclusive use of SVA, reduction in V_oc can be eliminated in an effective way. The characteristics of charge carriers can be determined by the measurement of transient photo-voltage (TPV) and transient photo-current (TPC) that determines the scope for improvement in the performance of device by two step annealing. The recovery of reduced V_oc is linked with the necessary change in the dynamics of charge that lead to increased overall performance of device. Moreover, SVA and TA complement each other; therefore, two step annealing technique is an appropriate way to simultaneously improve the parameters such as V_oc, fill factor (FF), short circuit current density (J_sc) and PCE of small molecular solar cells.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.379.1-379.1
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• 2016

Recently, new types of wearable devices such as textile electronics are considered as the next generation wearable electronics. To realize the textile electronics, conductive fibers are required to supply the power and for signal processing. Conventionally, silver nanowires (Ag NWs) have been attracted as one of the conductive additives in the fibers, however, using the Ag NWs may lead to high production cost since it is a noble metal. Many researches have been done to replace the Ag NWs into a cheaper materials such as copper nanowires (Cu NWs). Here, we synthesized ultra-long Cu NWs for a conductive filler material in conductive fibers, taking advantages of their structural features. To investigate the effect of capping agents on the aspect ratio of the synthesized Cu NWs, we used various capping agents such as hexadecylamine, butylamine, ethylenedilamine and oleylamine in the Cu NW synthesis. In this research, the effects of capping agents on the structure and the synthesis of Cu NWs are presented.