• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.419-433
• /
• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Journal of the Korean Ceramic Society
• /
• v.49 no.4
• /
• pp.295-300
• /
• 2012

SiC-based ceramic matrix composites show many advantages over their monolithic ceramic counterparts, which makes them potential candidates for applications in various fields. Depending strongly on the chemical composition and microstructure of the fiber reinforcement, matrix as well as the fiber/matrix interphase in the material, the properties of ceramic matrix composites(CMCs) are highly tailorable. In this paper, the latest progresses in the interphase design, matrix modification and fiber reinforcement decoration of CMCs are reviewed, their effects on the properties of the CMCs are introduced.

• Smart Structures and Systems
• /
• v.30 no.2
• /
• pp.183-193
• /
• 2022

Structural health monitoring and structural vibration control are multidisciplinary and frontier research directions of civil engineering. As intelligent materials that integrate sensing and actuation capabilities, shape memory alloys (SMAs) exhibit multiple excellent characteristics, such as shape memory effect, superelasticity, corrosion resistance, fatigue resistance, and high energy density. Moreover, SMAs possess excellent resistance sensing properties and large deformation ability. Superfine NiTi SMA wires have potential applications in structural health monitoring and micro-drive system. In this study, the mechanical properties and electrical resistance sensing characteristics of superfine NiTi SMA wires were experimentally investigated. The mechanical parameters such as residual strain, hysteretic energy, secant stiffness, and equivalent damping ratio were analyzed at different training strain amplitudes and numbers of loading-unloading cycles. The results demonstrate that the detwinning process shortened with increasing training amplitude, while austenitic mechanical properties were not affected. In addition, superfine SMA wires showed good strain-resistance linear correlation, and the loading rate had little effect on their mechanical properties and electrical resistance sensing characteristics. This study aims to provide an experimental basis for the application of superfine SMA wires in engineering.

• Food Science of Animal Resources
• /
• v.37 no.6
• /
• pp.840-846
• /
• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.8 no.6
• /
• pp.16-25
• /
• 1999

In recent years, grinding techniques for precision machining of brittle materials used in die, model and optical parts have been improved by using superfine abrasive wheel and precision grinding machine. The completion of optimum dressing of superfine abrasive wheel makes possible the effective precision grinding of die steel(STD-11). In this study, a new system and the grinding mechanism of optimum in-process electrolytic dressing were proposed. This method can carry out optimum in-process electrolytic dressing of superfine abrasive wheel. Therefore, the optimum in-process electrolytic dressing is a good method to obtain the efficiency and mirror-like grinding of STD-11.

• Microbiology and Biotechnology Letters
• /
• v.15 no.5
• /
• pp.306-311
• /
• 1987

After series of purification by means of ammonium sulfate fractionation, the 1st and 2nd DEAE-Cellulose, DEAE-Sephadex A-50, and Sephacryl S-200 superfine gel filtration, the activity of extracellular adenine deaminase from Streptomyces sp. J-350P increased 1764 fold and the yield was 0.3% of original activity. The enzyme was stable at the pH range 6.5 to 8.5 and at up to 5$0^{\circ}C$. The optimum pH and temperature of the enzyme were around 6.5 and 35$^{\circ}C$. The molecular weight ol the enzyme was estimated as 36, 000 by calibrated Sephacryl S-200 superfine column chromatography.

• Journal of Powder Materials
• /
• v.11 no.4
• /
• pp.308-313
• /
• 2004

An experimental study on the combustion of superfine aluminum powders (average particle diameter, a$_{s}$: ∼0.1 ${\mu}{\textrm}{m}$) in air is reported. The formation of aluminum nitride during the combustion of aluminum in air and the influence of the combustion scenario on the structures and compositions of the final products are in the focus of this study. The experiments were conducted in an air (pressure: 1 atm). Superfine aluminum powders were produced by the wire electrical explosion method. Such superfine aluminum powder is stable in air but once ignited it can burn in a self-sustaining way due to its low bulk: density (∼0.1 g/㎤) and a low thermal conductivity. During combustion, the temperature and radiation were measured and the actual burning process was recorded by a video camera. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and chemical analysis were performed on the both initial powders and final products. It was found that the powders, ignited by local heating, burned in a two-stage self-propagating regime. The products of the first stage consisted of unreacted aluminum (-70 mass %) and amorphous oxides with traces of AlN. After the second stage the AlN content exceeded 50 mass % and the residual Al content decreased to ∼10 mass %. A qualitative discussion is given on the kinetic limitation for AlN oxidation due to rapid condensation and encapsulation of gaseous AlN.N.

• Molecular & Cellular Toxicology
• /
• v.5 no.1
• /
• pp.75-82
• /
• 2009

Saengshik is an uncooked and powdered functional food composed of various edible plants, and has been consumed widely due to its health benefits and convenient uptake. Recently, superfine ground saengshik, which contains a certain extent of nanoscale particles, has been commercialized to enhance efficacy, but its safety has not been determined. This study was conducted to evaluate the food safety of superfine saengshik (SS) through general toxicity examination after oral uptake in mice compared to conventional fine saengshik (FS). The SS particle size distribution was 0.479-26.303 f.1m in diameter, with about 68.92% of particles with a diameter < $0.955{\mu}m$. From our safety evaluation, the number of white blood cells (WBCs) and biochemical values in the serum fell into the normal range, and the weight of organs showed no significant difference between FS and SS groups. Histological observation of the liver, small intestine and large intestine did not show any abnormal or pathological findings under light microscopy. Our results suggest that oral intake of SS is not harmful to mice in terms of general toxicity.

• Restorative Dentistry and Endodontics
• /
• v.47 no.1
• /
• pp.4.1-4.13
• /
• 2022

Objectives: This study evaluated the effects of different smear layer preparations on the dentin permeability and microtensile bond strength (µTBS) of 2 self-etching adhesives (Clearfil SE Bond [CSE] and Clearfil Tri-S Bond Universal [CTS]) under dynamic pulpal pressure. Materials and Methods: Human third molars were cut into crown segments. The dentin surfaces were prepared using 4 armamentaria: 600-grit SiC paper, coarse diamond burs, superfine diamond burs, and carbide burs. The pulp chamber of each crown segment was connected to a dynamic intra-pulpal pressure simulation apparatus, and the permeability test was done under a pressure of 15 cmH₂O. The relative permeability (%P) was evaluated on the smear layer-covered and bonded dentin surfaces. The teeth were bonded to either of the adhesives under pulpal pressure simulation, and cut into sticks after 24 hours water storage for the µTBS test. The resin-dentin interface and nanoleakage observations were performed using a scanning electron microscope. Statistical comparisons were done using analysis of variance and post hoc tests. Results: Only the method of surface preparation had a significant effect on permeability (p < 0.05). The smear layers created by the carbide and superfine diamond burs yielded the lowest permeability. CSE demonstrated a higher µTBS, with these values in the superfine diamond and carbide bur groups being the highest. Microscopic evaluation of the resin-dentin interface revealed nanoleakage in the coarse diamond bur and SiC paper groups for both adhesives. Conclusions: Superfine diamond and carbide burs can be recommended for dentin preparation with the use of 2-step CSE.

• Food Science and Preservation
• /
• v.31 no.4
• /
• pp.565-578
• /
• 2024

This study investigated the physicochemical quality, antioxidant activity, instrumental sensory characteristics of nurungi prepared from rice and dried-radish root bugak powder (DRBP). DRBP was made from dried-radish root bugak (DRB) coated with 80% superfine glutinous and 20% non-glutinous rice powders. The nurungji food products were prepared using 80% non-glutinous rice and 20% glutinous rice, and DRBP, which was added at different levels of 2, 4, 6, 8, and 10%, respectively (NR-2, NR-4, NR-6, NR-8, and NR-10). The total polyphenol and flavonoid contents were increased from 21.34 to 27.87 mL, and 7.46 to 20.05 mgNE/mL respectively, as the amounts of DRBP increased. Color L^*-value, pH, and hydration properties were decreased with the increased amounts of DRBP. The electronic tongue results showed that NR-6 sample had high umami scores and sourness compared to the control sample (NR-0). Furthermore, SEM images indicated different shapes between the control (NR-0) and other treatments. However, no differences among nurungji treated with DRBP. Therefore, the use of DRB coated with superfine glutinous and non-glutinous rice powders is a viable ingredient for nurungji preparation. This study shows that adding 6% DRBP produced nurungji with good- quality physicochemical and sensory characteristics.