Transactions of the Korean Society of Mechanical Engineers A
/
v.38
no.9
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pp.1013-1018
/
2014
Magnetic Abrasive Polishing (MAP) process is a nontraditional method for polishing the surface of workpiece by using the flexibility of tool. At present, a mixture of polishing abrasives and ferrous particles is used as the tool in the MAP process. Previously, an experiment was conducted with different sizes of polishing abrasives with an aim to improve the polishing accuracy. However, the sizes of ferrous particles are also expected to have a dominant effect on the process, warranting a study on the effect of the size of ferrous iron particles. In this study, an experiment was conducted using three different sizes of ferrous particles. Iron powder of average diameters 8, 78 and $250{\mu}m$ was used as ferrous particles. The effect of each ferrous particle size was evaluated by comparing the improvements in surface roughness. The particle size of a ferrous iron was found to play a significant role in MAP and particles of $78{\mu}m$ facilitated the best improvement in surface roughness.
Kong Cheong-Sik;Kang Su-Tae;Ji Seung-Gil;Kang Jeong-Goo;Choi Dong-Jin;Kim Jeong-Gyun;Oh Kwang-Soo
Korean Journal of Fisheries and Aquatic Sciences
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v.39
no.3
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pp.278-282
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2006
The powdered boil-dried oyster (C), the powdered smoke-dried oyster (OS-1) and the powdered smoke-dried oyster scrap (OS-2) were examined for their taste-active components, quality characteristics for potential utilization as a natural flavoring substance. The free amino acid level of OS-l and OS-2 were 395.6 mg/100 g and 551.5 mg/100 g, respectively, and that of betaine of OS-1 and OS-2 were 164.6 mg/100 g and 214.9 mg/100 g, respectively. The contents of inorganic ions were rich in Na, K, P, Ca and Mg in that order. Major free amino acids were taurine, glutamic acid, proline, alanine and glycine. The extract condition of the OS-1 and OS-2 the instant soup was the most appropriate at $98^{\circ}C$ for 1-5 min. The hot water extract of OS-1 and OS-2 with additives such as salt, sugar, pepper and onion powder had a good organoleptic qualities compared with the conventional flavoring substances in a local market. We conclude that powdered smoke-dried oyster and its scrap can be commercialized.
The purpose of this study is to offer basic data to adolescents' cosmetic culture by investigating and analysing the choices made by female students who have been becoming principle consumers of cosmetics these days. Firstly, social and cultural backgrounds and concepts of N generation, and then characteristics and influencing powers of female students were reviewed. And this study also included questionnaire surveys of 500 female students in middle and high schools located in Seoul. Data were processed using a SPSS$^+$ program and analyzed by using frequency, percentage and the $X^2$-test. The major findings run as follows: Female students have the effects of spreading their words quickly and abilities of making a decision what to buy. And they accept consuming behaviors itself as a part of cultural lives. Therefore, industries have acknowledged them as new principal consumers with a powerful influence in the market. They also play an important role in active consumer as emotional generation who has distinct personalities and prefer fashion trends, changes and innovations. They show conformities with their peer groups and they also want to identify themselves with characters or stars. The cosmetic behaviors of female students relating to demographic characteristics showed a significant relation to grades, majors, school groups and places of residence. Female students have a lot of interest and knowledge about cosmetics. And they use various cosmetic products. This study demonstrated the age for using make-up for the first time has been becoming younger more and more. Recently, female adolescents tend to use face powder, lip gloss, mascara and eye shadow. It is assumed that cosmetic purchases of female students can be considered as an impulsive aspects. However, before purchases, the proportion of students having any particular cosmetic brand in mind previously has been increasing. They take into consideration skin safety, the quality of product and color, when purchasing cosmetic products.
Muhammad Asif Arain;Sundus Rasheed;Arham Jaweria;Gul Bahar Khaskheli;Ghulam Shabir Barham;Shabbir Ahmed
Food Science of Animal Resources
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v.43
no.3
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pp.383-401
/
2023
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
Kim, Jae-Young;Kim, Un-Sung;Chang, Moon-Ik;Moon, Kwang-Hyun;Baek, Seung-Hwa
Journal of Applied Biological Chemistry
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v.56
no.4
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pp.219-227
/
2013
This study was to investigate serum triglyceride (TG), phospholipid (PL), and cholesterol concentrations after feeding the combined diets of prepared traditional Cheonggukjang (TC) or Cheonggukjang made from sword bean powder (CS), the feed, and high-fat cholesterols at certain ratio for 8 weeks in rats, and then confirmed the effects of the diets based on the changes in the tissues of livers, kidneys, and spleens. The serum TG concentrations were lower in CS group compared to that of in TC group. The increase of PL concentrations was greater in CS group than that of TC group. FChCS6 group (92% feed+2% cholesterol+6% CS) showed the lowest total-cholesterol (T-C), $60.1{\pm}8.5mg/dL$, indicating that CS was effective to lower the T-C. Both TG/PL and T-C/PL ratio tended to be decreased. As CS intake was effective in the reduction of low density lipoprotein-cholesterol level as well as the increase of high density lipoprotein-cholesterol level, it would be effective in the prevention of adult diseases and circulatory diseases. It was confirmed that there were no changes in organ appearance and tissues in the rats with CS intake. Therefore, CS intake showed superior functionalities than that of TC intake.
In silk reeling process the carry-over cocoons must be submerged in the reeling baths filled with reeling water and left until reopening the operation. Under the detention the carry-over cocoons are apt to decay without any antiseptic treatment. Thus an useful antiseptic for the cocoons is urgently needed, and various antseptic agents have been tested for their applicability to the process. However, such an useful agent has not been developed yet. Formalin has been the only chemical used for antisepticizing carry-over cocoons, although it has many defects as the antiseptic for the cocoons. In these circumstances, recently we newly prepared an antiseptic useful for preventing the carryover cocoons from decaying. We named the new antiseptic preparation "Swi-Se-Yo." The Korean term "Swi-Se-Yo" literally means "please take a rest". Through a series of experiments with Swi-Se-Yo we obtained the following results: 1) Swi-Se-Yo, in 0.05% aqueous solution, exerted a good antiseptic effect on the boiled Cocoons submerged in the reeling baths and the effect lasted for 45 hours. The duration of the effect is about two times longer than that of Formalin. 2) The percentage of cocoon reel ability of the carry-over cocoons treated with Swi-Se-Yo was 6% higher than that of Formalin and was equal to that of flowing cold water. 3) The percentage of raw silk yield of the carry-over cocoons treated with Swi-Se-Yo was almost equal to that of Formalin and to that of flowing cold water. 4) The quality of raw silk of the carry-over cocoons treated with Swi-Se-Yo is the same as that of flowing cold water. Besides the above favourable results, Swi-Se-Yo has many advantages as an antiseptic. Chemically it is very stable. Its antimicrobial action is very strong and the spectrum is very broad. It can be available in water-soluble powder and in small bulk. And it is not harmful to human and domestic animals. Considering these profitable properties of Swi-Se-Yo, it will have a good reputation as a carry-over cocoon antiseptic. (The chemical composition and manufacturing method of Swi-Se-Yo will be published in the near future.)
This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)
Fungi are wood-decaying organisms, and this is an important trait that should be considered in wood utilization. When fungi attack wood, it decreases the quality of the wood. The use of metal screws has become an important part of woodworking. The ability of fungi to decay wood and damage metal screws that are embedded into wood is varied. In this study, eight fungal species were evaluated with respect to their ability to decay Parashorea smythiesii and P. tomentella wood. In addition, the effect of fungi on corroding metal screws was determined using the Kolle flask method. The evaluation showed that the fungal species Schizophyllum commune, Pycnoporus sanguineus, and Polyporus arcularius were highly capable of decaying Parashorea spp. woods. The greatest wood weight loss occurred with the heartwood of P. tomentella exposed to S. commune. Based on the classification of wood resistance against fungal attack, the two Parashorea spp. were classified as moderately resistant woods (class III). Schizophyllum commune was classified as highly capable of decaying wood that was embedded with metal screws and was highly capable of corroding metal screws placed in fungi-culture media. The greatest weight of rust powder formed because of screw corrosion was obtained from screw-embedded wood exposed to S. commune. Additionally, the most severe corrosion of metal screws that were embedded into woods was caused by the activities of P. arcularius. Moreover, the average weight loss of screw-embedded wood was greater than that of unscrewed wood.
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.
Lime was the solidifier mostly used at the fields of construction and civil works in the past. however, the development of Portland cement remarkably reduced the use of it. Recently as the concernment on circumstances gets higher, lime wined attention again as an eco-friendly material and was used at earth-using construction. This study examined the physical and chemical capacity of lime complexes with lime capacity improved, and performed fundamental study on the way to concretize by mixing it with earth. As a result, lime complex pressure strength was lower than cement pressure strength but it showed the possibility that its strength was improved by W/B control. The measurement of XRD after paste formation confirmed a compound generated by the reaction of Ca2+ion and Si, Al, and Fe from pozzolan reaction. A earth wall experiment by using lime complexes and earth showed that the higher, WB or the lower the quantity of unit combined materials, the lower the pressure strength was. The maximum pressure strength was maximum 11MPa when the quantity of unit combined materials was 450. It is because the composed earth particles had a high content of micro powder less than silt, so a lot of combination are demanded to secure fluidity. As a result of peptization experiment, after hardening, the material was not dissolved, which informed of the possibility of use as an outer subsidiary material. If the material is hardened by mold formation method, natural hardening crack appears. Cast expresses smart surface quality and enables to design for multiple purpose. The result shows the possibility of construction of low-story structures by using earth wall made of lime complexes and earth.
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