• Proceedings of the Materials Research Society of Korea Conference
• /
• 2003.11a
• /
• pp.235-235
• /
• 2003

The development of a buffer layer is an important issue for the second -generation wire, YBCO coated metal wire. The buffer layer demands not only on the prohibition of the reaction between YBCO and metal substrate, but also the proper lattice match and conductivity for high critical current density (Jc) of YBCO superconductor, In order to satisfy these demands, we suggested CaRuO3 as a useful candidate having that the lattice mismatches with Ni (200) and with YBCO are 8.2% and 8.0%, respectively. The CaRuO3 thin films were deposited on Ni substrates using various methods, such as e-beam evaporation and DC and RF magnetron sputtering. These films were investigated using SEM, XRD, pole-figure and AES. In e-beam evaporation, the deposition temperature of CaRuO3 was the most important since both hi-axial texturing and NiO formation between Ni and CaRuO3 depended on it. Also, the oxygen flow rate had i[n effect on the growth of CaRuO3 on Ni substrates. The optimal conditions of crystal growth and film uniformity were 400$^{\circ}C$, 50 ㎃ and 7 ㎸ when oxygen flow rate was 70∼100sccm In RF magnetron sputtering, CaRuO3 was deposited on Ni substrates with various conditions and annealing temperatures. As a result, the conductivity of CaRuO3 thin films was dependent on CaRuO3 layer thickness and fabrication temperature. We suggested the multi-step deposition, such as two-step deposition with different temperature, to prohibit the NiO formation and to control the hi-axial texture.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.4
• /
• pp.417-422
• /
• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Journal of Crop Science and Biotechnology
• /
• v.11 no.1
• /
• pp.17-22
• /
• 2008

Aromatic rice has become popular owing to its aroma. Growing demand for aromatic rice has spurred interest in the development of domestic cultivars that offer similar combinations of grain attributes such as texture, cooking characteristics, aroma, and taste. In this study, the most important agronomic attributes and aroma of 26 cultivars from Afghanistan, Iran, and Uzbekistan, and controls from Japan, Thailand, and India were characterized. Also $F_2$ populations derived from the cross between(Jasmine 85 aromatic$\times$Nipponbare non-aromatic) and(Jasmine 85$\times$Basmati 370 aromatic) were obtained. Tasting individual grains, cooking test, 1.7% KOH sensory test, and molecular marker analysis have been applied to distinguish between aromatic and non-aromatic rice. Diversity for some traits of agronomic importance, such as plant height was detected among countries, e.g. Afghan cultivars classified as tall, and Iranian and Uzbek intermediate and short, respectively. Differentiations of panicle, grain, leaf, basal internode, and culm dimension among rice cultivars, indicating the source of rice diversity in Central Asia. According to the results, 6 of 10, 2 of 7, and 0 of 6 of Afghan, Iranian, and Uzbek rice cultivars were scored as aromatic, respectively. Therefore, Afghan cultivars are a good source of aromatic rice germplasm for Central Asia. The expression between aromatic and non-aromatic, and aromatic and aromatic combinations has been evaluated. The observed segregation ratio of these crosses in the $F_2$ populations was tested by $x^2$ analysis against the expected ratio for a single gene. A segregation ratio of 3:1 between non-aromatic and aromatic combination has been detected, while segregation has not been detected between the aromatic and aromatic combinations. Also, parallel results were obtained from the tested aromatic rice cultivars. Thus, our results suggest that a single recessive gene controls aroma in all aromatic rice cultivars.

• Korean Journal of Food Science and Technology
• /
• v.22 no.2
• /
• pp.150-154
• /
• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.16 no.4
• /
• pp.355-362
• /
• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Applied Biological Chemistry
• /
• v.43 no.4
• /
• pp.271-276
• /
• 2000

Dry noodles were prepared with wheat flour and immature Rubes coreanus (Bogbunja) powder, and the effects of added immature bogbunja powders on dough rheology and noodle quality were examined. Particle size distribution of immature bogbunja powder ranged from 0.04 to $500\;{\um}m$, which was different from that of wheat flour. The initial pasting temperature, peak and final viscosities as well as setback increased in amylograph with the increase of immature bogbunja powder. The water absorption and dough development time increased, but the dough stability decreased in farinograph with the increase of immature bogbunja powder. Decrease of L and b values and increase of a value were shown with the increase of immature bogbunja powder in wheat flour-immature bogbunja powder composite as well as dry noodles. The cooked weight and volume of noodles decreased, but the cooking loss increased with the addition of immature bogbunja powder. Most of texture parameters (hardness, cohesiveness, chewiness, gumminess and tension) of cooked noodles decreased with the addition of immature bogbunja powder. From the result of sensory evaluation, dry noodles containing 1 and 2% immature bogbunja powder were rated as higher quality dry noodles than the others.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.6
• /
• pp.1943-1948
• /
• 2010

Two kind of $\beta$-SiC powders of different particle sizes (${\sim}1.7\;{\mu}m$ and ${\sim}30\;nm$), containing 7 wt% $Y_2O_3$, 2 wt% $Al_2O_3$ and 1 wt% MgO as sintering additives, were prepared by hot pressing at $1800^{\circ}C$ for 1 h under applied pressures, and then were hot-forged at $1950^{\circ}C$ for 6 h under 40 MPa in argon. All the hot-pressed specimens consisted of equiaxed grains and were developed grain growth after hot-forging. The smaller starting powder was developed the finer microstructure. The microstructures on the surfaces parallel and perpendicular to the pressing direction of the hot-forged SiC were similar to each other, and no texture development was observed because of the lack of massive $\beta$ to $\sigma$ phase transformation of SiC. The fracture toughness (${\sim}3.9\;MPa{\cdot}m^{1/2}$), hardness (~ 25.2 GPa) and flexural strength (480 MPa) of hot-forged SiC using larger starting powder were higher than those of the other.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.7
• /
• pp.481-491
• /
• 2016

This study analyzed the customer's revisit concepts and storytelling by restaurant customers to identify the elements that can attract the attention of customers. The restaurant concept or advertising, restaurant decor will also have to change to emphasize the comparative advantage of the features in the menu of a restaurant or other restaurants / service that tells a story. Membership cards or money, or the same convenience and use of the restaurant non-monetary 'transition cost' can compensate for the negative emotions and low satisfaction level of restaurant customers and help them choose to revisit the restaurant. Therefore, if such a transition takes full account of the effects of the cost to the customer, it can be used as an effective means. In class restaurants, such as the food and customer service, the increased levels of the restaurant atmosphere and empirical elements, such as store concept and physical environment, can improve the positive consumer sentiment, strengthen the customer satisfaction and have a positive effect on the customers' revisit intention. It is also important to improve the level of visual texture using light. In addition, positive consumer sentiment can be induced using the store concept, the physical environment, and experiential elements. In other words, membership cards, mileage points, and various financial and non-financial inducements as a marketing tool will have a positive impact on the customer's revisit intention.

• YAKHAK HOEJI
• /
• v.41 no.3
• /
• pp.305-311
• /
• 1997

Sustained release-microspheres and immediate release-pellets were prepared to develop a controlled release multiparticulate system containing both water soluble and insoluble dr ug. Pseudoephedrin.HCl (EPD) and terfenadine (TRF) were used as model drugs, respectively. Sustained release-EPD microspheres were prepared by solvent evaporation method using Eudragit RL or RS as a matrix combined with pH-insensitive film coating. Smaller EPD microspheres were obtained when smaller amount of Eudragit as a matrix material or larger amount of magnesium stearate as a dispersing agent was used. However the obtained microspheres did not show syfficient sustained release characteristics. About 97% of EPD was released after 1 hr irrespective of matrix material used. Subsequent coating of the microspheres with pH-insensitive polymer such as Eudragit RS or ethylcelulose (EC) resulted good sustained in 37.5, 73.3 and 92.0% release of encapsulated EPD in distilled water after 1, 3 abd 7 hr, respectively. It corresponds to mean dissolution time (MDT) of 2.3 hr, which is much larger than that of un-coated EPD microspheres (0.0048 hr). Immediate release TRF pellets were prepared by spherically agglomerated crystallization using Eudragit E as an inert matrix and methylene chloride as a liquid binder. Using Eudragit E alone as a matrix resulted in satisfactory physical properties of the pellets such as sphericity, surface texture and flowability, but led to slower release of TRF from pellets than un-modified TRF powder (MDT of 1.70 vs 1.43 hr in pH 1.2 dissolution medium). Introducing propylene glycol or sodium lauryl sulfate as an emulsifier brought about faster release of TRF from pellets (MDT of 1.14 and 0.95 hr, respectively). In conclusion, microencapsulation by solvent evaporation combined with film coating and spherically agglomerated crystallization were successfully utilized to prepare controlled release multiparticulate system composed of sustained release EPD-microspheres and immediate release TRF pellets.

• Weed & Turfgrass Science
• /
• v.6 no.4
• /
• pp.306-312
• /
• 2017

This study was carried out to develop new hybrid zoysiagrass cultivar 'Seah' (The application no. for cultivar protection : 2014-22). Native zoysiagrasses were collected from south-west seaside of Korea from 2010 to 2011. Artificial crossing was conducted to develop F1 hybrid between Z2011 (Z. sinica) and NM1 (Z. matrella) at plastic house in 2011. Among the progenies, 'Seah' showed fine leaf texture and high shoot density from the space planting plots at field. 'Seah' showed genetically light green color, with fine leaf with 1.8mm and height to the lowest leaf blade was 1.94 cm. Ground coverage rate was slower than medium leaf zoysiagrass (Jung-gi), but plant height of 7.1 cm was the lowest among the compared zoysiagrasses and height to lowest leaf of 1.94 cm was lower than most zoysiagrass, which may allow low mowing height.