• 한국식생활문화학회지
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• 제34권1호
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Transactions on Electrical and Electronic Materials
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• 제12권5호
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• pp.218-221
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• 2011

We modified the optical properties of the $CuInS_2$ nanocrystal (NC) by alloying. Nanocrystals (NCs) with alloyed cores were synthesized by refluxing the as-synthesized $CuInS_2$ NCs with a mixture of cadmium acetate, zinc acetate and palmitic acid. The shift in emission wavelength of the NCs after shell layer formation was minimized by alloying. The photoluminescence (PL) spectra showed significant reduction of emission intensity. A detailed study on the emission process of NCs implies that the formation of shell layers with small lattice mismatch minimized the mismatch strain generated from the shell layers in contrast to core alloyed NCs. In particular, time-resolved PL spectra of the NCs showed a significant increase in the lifetime of excited carriers by modifying the band alignment of the NCs by modifying the shell composition.

• 한국환경과학회지
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• 제29권10호
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• pp.1011-1014
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• 2020

The purpose of this study was to investigate the egg freshness and eggshell characteristics of old laying hens by adding sea urchin shell powder to the feed of such hens to achieve the objectives continuously pursued by environmental management, such as business profitability and waste resource utilization. A total of 90 Hy-Line Brown layers (66 weeks of age) were randomly divided into 2 treatments with 3 replicates, each of which consisted of 15 older layers, for 4 weeks. These treatments included a control (i.e., 0%) and 2% sea urchin shell powder. The 2% supplementation of sea urchin shell powder increased the Haugh unit (HU) at 2 and 4 weeks and eggshell strength at 4 wks compared to the controls (p<0.05). The HU at 0 weeks, eggshell thickness from 0 through 3 weeks, and eggshell strength at 0 and 2 weeks were not different between treatments (p>0.05). These results suggest that the addition of 2% sea urchin powder to the feed of laying hens improves egg freshness and eggshell strength in old laying hens.

• 한국양식학회:학술대회논문집
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• 한국양식학회 2003년도 추계학술발표대회 논문요약집
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• pp.71-71
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• 2003

This study was conducted to investigate effects of dietary pigment sources on shell color of juvenile abalone, Haliotis discus hannai. Three replicate groups of the abalone, average weight 173 mg, were fed the diets containing various pigment sources such as Porphyra powder, Spirulina, yeast astaxanthin and paprika extract for 16 weeks. Survival and weight gain were not affected by dietary pigment sources (P>0.05). Shell color of abalone fed diets containing Porphyra powder and Spirulina was approached to yellow-red and orange which are similar to shell color of wild abalone. However, shell color of abalone fed the diets containing yeast astaxanthin and paprika extract were similar to that of control diet showing bright green. Porphyra powder and Spirulina contain not only fat-soluble pigment such as chlorophyll and carotenoids but also water-soluble pigment such as phycoerythrin and phycocyanin. These results would be useful information to change shell color of abalone in aquaculture.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2020년도 봄 학술논문 발표대회
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• pp.64-65
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• 2020

Oyster shells are difficult to grind, while oyster shell powders have coarse and coarse grains, whereas egg shell powder, the same high calcium material, has small and soft particles and has opposing properties. In order to study the change in flexural and compressive strength by designing different mixing ratios using 50% of oyster shell powder and egg shell powder as a filling material. As a result of the experiment, there is almost no difference in the result.

• 한국식품과학회지
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• 제51권3호
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• pp.221-226
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• 2019

쌀가루 첨가면에 패각분말을 0.1, 0.2, 0.3, 0.4%로 수준으로 첨가하여 최적 패각분말 첨가량을 조사하고, 밀가루 알카리제 첨가면과 품질 특성에 관하여 비교하였다. 면에 쌀가루를 첨가할 경우 밀가루면 대비 L값과 b값이 높아지는 경향을 보여 면의 외관이 밝아지는 것을 확인 하였다. 쌀가루를 첨가면의 조리 특성은 면의 수분흡수율이 높아져 수율 향상이 이루어질 수 있으나, 조리 과정 중 탁도도 같이 높아져 면의 용출 작용이 병행되는 것을 알 수 있었다. 패각분말의 첨가량이 높아질수록 면의 색도, pH, 수분흡수율, 탁도가 높아지는 경향을 보였으나, 패각분말의 함량이 0.3%를 초과하게 되면 경도, 탄력성, 씹힘성, 신장성이 떨어지는 경향을 보였다. 이는 알칼리제의 특성으로 일정수준 이상을 첨가하면 면에 형성된 네트워크를 저해하여 면의 조직감을 떨어뜨리는 작용을 하는 것으로 생각된다. 이 연구에서는 쌀가루면에 패각분말 0.2%를 첨가 할 때 알칼리제첨가 밀가루면과 유사한 물성을 나타내었다. 하지만 이 이상의 패각분말을 첨가할 경우 외관은 좋아질 수 있으나, 면의 조직감은 더 떨어지는 것으로 나타났다. 따라서 본 연구결과는 쌀면류 및 합성 첨가물 활용의 기초자료로 제공되어 향후 연구 수행에 도움을 줄 수 있을 것으로 판단됩니다.

• 자원리싸이클링
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• 제14권3호
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• pp.55-62
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• 2005

굴 양식의 부산물인 패각과 혼합 폐플라스틱을 이용하여서 패각의 함유 및 패각 표면 재질에 따른 물성과의 상관관계에 관한 연구를 하였다. 먼저 패각과 순수 LDPE를 twin screw extruder를 시용하여 40 wt%의 마스터배치(masterbatch, M/B)를 제조한 후, 다시 이를 순수 LDPE와 섞어서 패각 함유 10 wt%에서 40 wt%까지의 사출용 시편을 제조하였다. 한편 순수 LDPE 대신에 혼합 폐플라스틱을 이용하여 상기와 동일한 방법으로 사출용 시편을 제조하였고, 패각과 혼합 폐플라스틱과의 상용성을 향상시키기 위해서 패각의 표면을 양이온과 양이온성 계면활성제로 치환하였다. 표면 개질 패각을 이용하여 혼합 폐플라스틱과의 혼입을 통해 상기와 동일 함량을 갖는 사출 시편을 제조한 후 기계적 물성을 측정하였다. 측정 결과 표면을 개질한 패각을 함유한 혼합 폐플라스틱은 미개질 패각 함유 시편에 비해 매트릭스와의 상용성 증가로 인해 굴곡강도, 압축강도, 열변형 온도 등의 물성 향상을 나타내었다. 따라서 패각을 함유시 혼합 폐플라스틱의 기계적 물성의 향상으로 인해 새로운 용도 개발이 가능한 것을 확인하였다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2002년도 추계학술강연 및 발표대회
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• pp.30-31
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• 2002

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2003년도 춘계학술강연 및 발표대회
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• pp.42-42
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• 2003