• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.288-288
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• 1996

The microcapsules containing ethanol in a water-soluble polymer shell could be formed by the spray-drying technique. A mixed solution of ethanol, water and a water-soluble polymer is spray-dried at the lowest possible temperature to obtain a powder product in which the water is substantially removed and the ethanol is encapsulated in water-soluble polymer shell because of the hydrophillic property of polymer and permeability difference between ethanol and water. In this study, the effect of sodium lauryl sulfate (SLS) on the ethanol content, ethanol encapsulation efficiency and yield were investigated to maximize the microencapsulation of ethanol.

• Journal of the Korean Ceramic Society
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• v.38 no.3
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• pp.231-237
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• 2001

NaOH 용액 처리로 제조한 개질 굴 패각 미분말은 98.7 wt%의 CaCO$_3$와 1.3 wt%의 chitosan으로 구성되어 있으며, chitosan의 탈아세틸화는 74.9%이었다. 개질화함으로서 입경은 작아지고 비표면적은 증가하였으며, 밀도는 감소하는 경향을 나타냈다. 입자 형상은 모서리가 각지고 매끄러운 형태에서 모서리가 침식되고 표면이 다공성인 환상의 형태로 변화되었다. 개질 굴 패각 미분말을 시멘트 대신 5.0 wt%까지 치환했을 때의 모르터의 압축강도는 치환량이 증가할수록 증가하였고, 흡수율은 치환량이 증가할수록 감소하는 경향을 나타냈다. 굴 패각 미분말은 대장균 및 황색포도상구균에 대해 항균력이 나타나지 않았으나, 개질 굴 패각 미분말은 5.0 wt% 첨가했을 때 99.8-99.9%의 항균력을 나타냈다. 또한 KS M 5000에 의한 항곰팡이 시험은 피막이 변색이나 변형이 전혀 없는 10등급으로 판정되었다.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.75-76
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• 2017

In the case of B / a 1: 3, the intensity when the substitution rate increased to 15% showed a tendency to decrease, but it turned out that the strength increased at the substitution rate of 20%. In the case of B / a 1: 4 and 1: 5, it was found that when the substitution rate at the substitution rate of 10% was the highest and the substitution rate increased further, the strength was reduced. However, since the test body does not exist at the age of 3 days and the age of 7 days at the substitution rate of 0%, there is no specimen, so blast furnace slag binder substitution for increasing strength of refractory mortar is judged to be meaningless.

• Computers and Concrete
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• v.26 no.1
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• pp.21-30
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• 2020

Buckling and post-buckling behaviors of geometrically imperfect annular sector plates made from nanoparticle reinforced composites have been investigated. Two types of nanoparticles are considered including graphene oxide powders (GOPs) and silicone oxide (SiO₂). Nanoparticles are considered to have uniform and functionally graded distributions within the matrix and the material properties are derived using Halpin-Tsai procedure. Annular sector plate is formulated based upon thin shell theory considering geometric nonlinearity and imperfectness. After solving the governing equations via Galerkin's technique, it is showed that the post-buckling curves of annular sector plates rely on the geometric imperfection, nanoparticle type, amount of nanoparticles, sector inner/outer radius and sector open angle.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.472-478
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• 2018

In this study, the sintering mechanism of woodceramics (WCs) from cashew nut shell waste (CNSW) was studied by analyzing chemical reactions and structural changes during the sintering process of of CNSW powder, liquefied wood and green bodies of WCs at $900^{\circ}C$ for 60 minutes in the $CO_2$ atmosphere. The chemical and structural properties of the products were investigated by X-ray diffraction (XRD), Raman spectroscopy, Fourier Transform Infrared (FTIR), and scanning electron microscope (SEM). The results showed that the decomposition reactions of liquefied wood and CNSW occurred simultaneously to form the hard carbon and the soft carbon at high temperature. The sintering mechanism of WCs has been presented.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.1-10
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• 2013

This study was conducted to investigate the quality characteristics of dumpling shells with white lotus leaf powder added to them (WLL 0%, 1%, 2%, 3%, 4%). Water binding capacity and moisture content of dumpling shells were not significantly different. Solubility in $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$ of dumpling dough has decreased because of the addition of WLL. Swelling power of all groups has increased because of increased amount of WLL content and temperature. The mass, volume and water absorption rate of cooked dumpling shells decreased while the turbidity of cooked dumpling shells increased with the addition of WLL. L and b value of dumpling shells significantly decreased and a value of dumpling shells significantly increased because of increased amount of WLL contents. Hardness and adhesiveness of dumpling shells significantly increased in WLL2 and WLL3 groups. Cohesiveness, springiness, gumminess and chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. In sensory evaluation, color, flavor, white lotus leaf flavor, taste and overall acceptability significantly increased in WLL3. Stickiness, softness, chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. Overall, the result of this study indicates that the dumpling shell containing 3% WLL powder was most preferred among the groups.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.61-66
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• 2005

This experiment was conducted to compare the influences of dietary sea urchin shell powder (SUSP) supplemented to broiler diets on performance, mineral contents and blood cholesterol for 5 weeks. The experimental diets contained 21.5 and $19\%$ CP for the starting and finishing period, respectively The ME was 3,100 kcal/kg of feed in both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates and fed one of 4 experimental diets containing different levels of SUSP: 1) Control (commercial feed) 2) T1 (commercial feed with $1\%$ SUSP) 3) T2(commercial feed with $3\%$ SUSP) 4) T3(commercial feed with $5\%$ SUSP). Body weight gain was higher in the T1 group when fed the starter diet (P<0.05), but was the lowest in T1 group for finishing period. Feed efficiency was not significantly different between the control and treatment groups (P>0.05). The total cholesterol of the control was higher than the treatment groups and the HDL-cholesterol were higher in T2 and T3. However, effects of diets containing graded levels of SUSP on LDL-cholesterol and triglyceride contents were not found (P>0.05). The SUSP diets were increased significantly the Fe, Zn and Ca contents of chicken meat, and tended to increase total mineral contents. In conclusion, dietary supplementation of SUSP to broiler diets could be applied to the enhancement of Ca, Fe and total mineral contents levels in chicken meat.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.79-86
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• 2023

In this study, poly(lactic acid) (PLA) and Poly(butylene-adipate-co-terephthalate) (PBAT) composite films containing calcined oyster shell powder (OSP) were evaluated for the applicability of antimicrobial packaging. PLA/PBAT-OSP composite films were prepared using twin-screw extruder. The OSP composite was incorporated into PLA/PBAT blend with different ratios (0, 1, 3, 5 and 10%) and the effect of OSP in the PLA/PBAT matrix was evaluated. The PLA/PBAT-OSP composite films were evaluated for properties using FT-IR, SEM, TGA, DSC, UTM, UV-vis, and Contact angle, as well as antimicrobial property was examined according to ISO 22196 - Antimicrobial Plastic Test. As OSP was added, it showed high antimicrobial activities for both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. On the other hand, it was found that mechanical properties decreased as OSP was added. For the application of PLA/PBAT-OSP composite films as an antimicrobial packaging material, it is necessary to improve the dispersibility of OSP in the PLA/PBAT composite films and their physical properties at the same time.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.237-244
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• 2004

This study was conducted to investigate the effects of dietary Animunin Powder$^{?}$ on the egg quality characteristics, blood components and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treaments with fifteen replications for eight weeks. Dietary treaments included 1) Control (CON), 2) Control + $0.1\%$ Animunin Powder$^{?}$ (AM1), 3) Control + $0.2\%$ Animunin Powder$^{?}$ (AM2). During the period of 0~4weeks, the birds fed the AM1 diet had an improved egg production compared to the birds fed the CON (P<0.05). During the period of 4~8weeks the birds fed AM1 diet showed a statistically improved egg production compared to the CON (P<0.05). However, no significant differences were founded in the egg weight. During the period of $4\~8$ weeks the hens fed the AM2 diet had improved egg yolk color compared to the hens fed CON and AM1 diets (P<0.05). In the Haugh unit for the period of $0~4$$weeks, the AM2 treatment showed significantly improved results compared to the CON (P<0.05). Average egg shell breaking showed no significant differences through the experiment period, but in the period of $4\~8$weeks the AM2 treatment tended to be improved compared to the CON and AM1 treatment (P<0.05). There was no significant differences in egg shell thickness. In the serum cholesterol, the AM1 and AM2 treatments were significantly lower than the CON (P<0.05). The concentration of RBC and WBC in the AM treatments tended to increase but there were no significant differences. For the differences of lymphocytes between the end and initiation of the experiment, the hens fed the AM1 treatment were significantly different compared to the hens fed the CON and AM2 treatment (P<0.05). During the period of the experiment, the hens fed the AM1 diet were tended to show higher DM digestibility than the hens fed the CON and AM2 diet, but it was not statistically different. In conclusion, dieatry fed of Animunin Powder$^{?}$ could improve egg production, egg yolk color, and haugh unit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.570-574
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• 2011

This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.