• Journal of the Korean Society of Radiology
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• v.15 no.6
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• pp.855-860
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• 2021

Coffee is a popular beverage not only in Korea but also around the world, and its consumption is on the rise. As coffee consumption increases, coffee waste are also increasing, and recycling is attempted in various fields. However, these recycling methods require complex recycling processes and specialized skills. However, in this study coffee waste, agar powder, and powdered glue were mixed in an appropriate ratio and used as a cement building finishing material. This recycling method has a simple manufacturing method and was shown to improve indoor air quality by delaying radon emitted from cement walls for 2.5 hours with one application and 3.9 hours with two applications. In addition, it was shown that after applying the coffee waste mixture, it was applied twice to close the cracks that occurred during the drying process, thereby prevent the coffee waste from falling off the wall for aesthetic perfection.

• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.81-89
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• 2005

The experiment was conducted to evaluate the effect of fruit skin spray of the lime fertilizer in 'Campbell Early' grapes. The T-N, P, K, Ca and Mg of fruit skin and cluster weight, berry weight, cluster length showed no difference between control and lime fertilizer. But soluble solids in fruit was reduced by fruit skin spray of liquid calcium fertilizer extracted from oyster shell after bagging(LCaB). The anthocyanin content of fruit skin was decreased by air-slaked lime(HCa) and LCaB treatment. Also, occurrence of fruit skin bloom was significantly reduced by HCa and oyster shell powder(OS-CaP) treatment. The berry firmness was significantly increased through liquid calcium fertilizer extracted from oyster shell(LCa) and HCa treatment. Conspicuously, berry elasticity was rather decreased by OS-CaP treatment. However, there was no difference of weight loss of fruit among treatments during room temperature storage.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.20 no.8
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• pp.42-51
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• 2021

Investigations of process parameters are essential when fabricating high-quality parts using additive manufacturing. This study investigates the change in the mechanical characteristics of a SUS316L specimen fabricated using selective laser melting based on the energy density and bead overlap ratio. The SUS316L powder particles were spherical and 35 ㎛ in size. Single-bead and hexahedral shape deposition experiments were performed sequentially. A single bead experiment was performed to obtain the bead overlap ratios for different laser parameters utilizing laser power and scan speed as experimental parameters. A hexahedral shape deposition experiment was also performed to observe the difference in mechanical properties, such as the internal porosity, surface roughness, and hardness, based on the energy density and bead overlap ratio of the three-dimensional printed part. Laser power, scan speed, overlap ratio, and layer thickness were chosen as parameters for the hexahedral shape deposition experiment. Accordingly, the energy density applied for three-dimensional printing, and the experimental parameters were calculated, and the energy density and bead overlap ratio for fabricating parts with good properties have been suggested.

• Journal of the Korea Institute of Building Construction
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• v.22 no.6
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• pp.607-618
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• 2022

This study involves the development of a Hwangto permeable block for rainwater storage tanks. The permeable products that form continuous voids between Hwangto binders and aggregates are fine milled slag powder, which is an industrial by-product generated during the production of Hwangto and iron, and ferro nickel slag. The properties of Hwangto permeable blocks were studied using recycled resource aggregates. The target quality is based on KSF 2394. The Hwangto permeable block for a rainwater storage tank is made of water-permeable material, and the permeability of the Hwangto permeable block itself is 0.1mm/sec or higher, with a physical performance of over 5.0MPa in flexural strength and over 20.0MPa in compressive strength. The physical properties of Hwangto permeable block for rainwater storage tanks were researched and developed. In order to prevent flooding due to heavy rain in summer and the urban heat island phenomenon due to depletion of ground water, continuous pores are formed in the block to secure a permeability function to prevent rainwater from accumulating in the pavement of the floor, and to prevent slippage for comfortable and safe storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.3
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• pp.383-387
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• 1998

The vacuum-Bridgman equipment for large size diameter (4 inch more over) crystal growth was organized simply and the $CaF_2$ single crystal which was grown in the conditions of growth rate of 2mm/hr, freezing temperature gradient of $12^{\circ}C$/cm, have analyzed to keep excellent properties. Using Mo thermal reflector of umbrella shape, it could be eliminated the formation of polycrystalline. The preferential growth direction was (111) and the calculated lattice parameter was $5.460 \AA$ by XRD peaks. The secondary phases, also, was not formed by means of powder-XRD analysis. The value of EPD is $1.4{\times}10^4 \textrm{cm}^{-2}$ and the optical quality, which is the transmittance is 91% up in UV region, is suitable for optical components of UV applications.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.107-112
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• 2004

Many studies have showen that Letinus edodes have a reducing effects on blood pressure and lipid levels in animals with high blood pressure and hyperlipidemia. But the only cap has been on the market as goods and the stipe has been wasted. The price is very variable and is based on harvest time and the part of the plant currenty, there is not much information about the nutritional composition and bio-fuctional effects of Letinus edodes based on harvest time and part. Some farmers have been selling the powder seasoning by drying and pulverizing Letinus edodes including stipe to develop value added, late harvested Letinus edodes and its stipe these days. This study was conducted to investigate and compare the nutritional composition of Letinus edodes harvested at different times (early: E, late: L) and separated by part (cap: C, stipe: S). The 4 kinds of materials were named as early harvested cap (EC) and stipe (ES), and late harvested cap (LC) and stipe (LS) samples were obtained from Mungyeong City Agricultural Technology & Extension Center. The composition analysis of the nutrients in the 4 materials was conducted by using the AOAC method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamin content were measured. Nutritional composition of Lentinus edodes did not show any significant difference between early and late harvested mushrooms. Nutritional compositions were different according to part. The results demonstrate that the late harvested stipe can also be used as a quality food material.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1244-1245
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• 2008

Recently, piezoelectric transformer is applied to wide fields. Multi layer piezoelectric transformer has the advantage of high step up ratio, electromechanical coupling coefficient(Kp) and mechanical quality factor(Qm), but is indicated of peeling-phenomenon of electrode, rising sintering temperature made price of costly electrode. So in this study, it discuss on method for fabrication of rosen type piezoelectric transformers. For the fabrication as rosen type piezoelectric transformers, synthesized the powder using 0.01Pb$(ni_{1/3}Nb_{2/3})O_3$ - 0.08Pb$(Mn_{1/3}Nb_{2/3})O_3$ - 0.91Pb$(Zr_{0506}Ti_{0496})O_3$ (abbreviated as PNN-PMN-PZT) ceramics. The density, microstructure, dielectric and piezoelectric properties as a function of sintering temperature were investigated. The results indicated that the optimized properties of ceramics were obtained at sintering temperature of 1200$^{\circ}C$, showed the value of $d_{33}$=273pC/N, $K_p$=0.60 $Q_m$=1585, ${\varepsilon}_r$=1454, density=7.917$g/cm^3$ and $tan{\delta}$=0.0064.