• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Journal of the Korean Wood Science and Technology
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• v.42 no.5
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• pp.555-562
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• 2014

Characteristics of carbonized fiberboard such as chemical materials absorption, electromagnetic shielding, and electrical and mechanical performance were determined in previous studies. The carbonized board therefore confirmed that having excellent abilities of these characteristics. In this study, the effect of density on physical properties and sound absorption properties of carbonized fiberboards at $800^{\circ}C$ were investigated for the potential use of carbonized fiberboards as a replacement of conventional sound absorbing material. The thickness of fiberboards after carbonization was reduced 49.9%, 40.7%, and 43.3% in low density fiberboard (LDF), medium density fiberboard (MDF), and high density fiberboard (HDF), respectively. Based on SEM images, porosity of carbonized fiberboard increased by carbonization due to removing adhesives. Moreover, carbonization did not destroy structure of wood fiber based on SEM results. Carbonization process influenced contraction of fiberboard. The sound absorption coefficient of carbonized low density fiberboard (c-LDF) was higher than those of carbonized medium density fiberboard (c-MDF) and carbonized high density fiberboard (c-HDF). This result was similar with original fiberboards, which indicated sound absorbing ability was not significantly changed by carbonization compared to that of original fiberboards. Therefore, the sound absorbing coefficient may depend on source, texture, and density of fiberboard rather than carbonization.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Journal of the Korean Ceramic Society
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• v.23 no.1
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• pp.44-50
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• 1986

Si-ZnO n-n heterojunction diodes were prespared by r.f diode sputtering of the sintered ZnO target on n-type Si single crystal wafers and their structures and electrical properties were studied. The films were grown orientedly with the c-axis of crystallites perpendicular to the substrate surface at low r.f. powder and grown to polycrystalline films with random orientation at high r. f. powder. The crystallite size increased with the increasing substrate temperture The oriented texture films only were used to prepare the photovoltaic diodes and these didoes showed the photovoltaic effect veing positive of the ZnO side for the photons in the wavelength range of 380-1450nm. The sign reversal of phootovoltage which is the property os isotype heterojunction was not observed because of the degeneration of the ZnO films. The diode showed the forward rectification when it was biased with the ZnO side positive. The current-voltage characteristics exhibited the thermal-current type relationship J∝exp(qV/nkT) with n=1.23 at the low forward bias voltage and the tunnelling-current type relationship J∝exp($\alpha$V) where $\alpha$ was constant independent of temperature at the high forward bias voltage. The crystallite size of ZnO films were influenced largely on the photovoltaic properties of diodes ; The diodes with the films of the larger crystallites showed the poor photovoltaic properties. This reason may be cosidered that the ZnO films with the large crystallites could not grow to the electrically continuous films because the thickness of films was so thin in this experiment.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.63-70
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• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.707-713
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• 2017

Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

• Korean Journal of Materials Research
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• v.26 no.1
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• pp.8-12
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• 2016

Effects of conventional rolling(CR) and differential speed rolling(DSR) on the microstructure and mechanical properties of Cu-Ni-Si alloy were investigated in detail. The copper alloy with thickness of 3 mm was rolled to 50 % reduction at ambient temperature without lubricant with a differential speed ratio of 2:1. The conventional rolling in which the rolling speed of upper and lower rolls is identical was performed under identical rolling conditions. The shear strain introduced by the CR showed positive values at positions of upper roll side and negative values at positions of lower roll side. However, it showed zero or positive values at all positions for the samples rolled by the DSR. The microstrucure and texture development of the as-rolled copper alloy did not show any significant difference between CR and DSR. The tensile strength of the DSR processed specimen was larger than that of the CR processed specimen. The effects of rolling methods on the microstructure and mechanical properties of the as-rolled copper alloy are discussed in terms of the shear strain.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.2
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• pp.120-124
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• 2005

Expanded rice husk (ERR) is different from commercial rice seedling media in chemical and physical properties such as pH, permeability, and water content. This study was conducted to test a possibility of improving rice seedling growth by improving the texture of ERR as a rice seedling medium. The seedling media used were a commercial seedling medium (CSM), rice husk, and ERR 1, 2, 3, and 4 with different expansion degrees. The pH of the ERHs ranged from 6.3 to 6.8. As the expansion rate increased, ERR particle sizes decreased, and water permeability and absorption rates improved. No significant differences in shoot dry weight and rate of maturity were found among the seedlings cultivated in the different ERH media. However, the mat formation of seedling roots became loose as the expansion rates were decreased. Further studies are necessary to determine the cause of poor root growth in ERH media.

• Textile Coloration and Finishing
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• v.26 no.4
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• pp.305-310
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• 2014

In this study, we presented a newly synthesized pyrene-naphthalene diimide(NDI)-pyrene triad. The optical and structural properties were examined using various characterization techniques. A donor-acceptor-donor triad molecule exhibited a strong charge transfer, though there existed neither intramolecular nor intermolecular hydrogen bonding sites, due to the formation of preferential complementary complex between pyrene and NDI. Powder XRD measurement revealed a sharp and distinctive X-ray patterns, indicating the presence of microcrystalline-like structure. POM images showed anisotropic fingerprint texture similar to that of cholesteric phase, and SEM images showed numerous columnar structures with length of 1 to $10{\mu}m$. Above observation clearly demonstrated that ${\pi}$-complementary NDI-pyrene interactions in the traid was strong enough to form columnar aggregates in the long range.

• Journal of Life Science
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• v.10 no.4
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.