• Transactions of the Korean Society of Automotive Engineers
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• v.20 no.5
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• pp.19-25
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• 2012

This study describes effects of DME additives on combustion and exhaust emissions characteristics including nano-particle in a single cylinder compression ignition engine. Considered additives include bio-diesel, n-butanol, and MTBE for increasing kinematic viscosity. Among three additives, n-butanol showed the greatest kinematic viscosity. In addition MTBE showed the highest vapor pressure. In the present study mixing ratios of additives were kept constant at 1 and 10% by volume. Experiments were performed at 1200rpm engine speed and nano-particles were measured by SMPS (Scanning mobility particle sizer) devices. Results of combustion characteristics showed that considered additives had little effects on combustion pressure. However, patterns of heat release rate were dependent on properties of additives. Nano-particles of MTBE were the lowest among considered additives.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.67-70
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• 2001

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• Journal of the Korean Ceramic Society
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• v.17 no.3
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• pp.133-140
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• 1980

Nonohmic properties of ZnO ceramics with various small amounts of additives were studied in relation to sintering temperature and additive content. The kinds of additives used were basic additives ($Bi_2O_3$, $BaCO_3$, $MnCO_3$, $Cr_2O_3$) and $KNO_3$ Especially this study has focused on the effects of $KNO_3$ in ZnO ceramics with basic additives. SEM studies indicated that microstructures of ZnO, $KNO_3$ and basic additives showed homogenuous grain size in comparison to ZnO and basic additives compounds. The nonohmic exponent ($\alpha$) in ZnO, $KNO_3$ and basic additives component were measured as high as 40.

• Safe Food
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• v.7 no.2
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• pp.16-20
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• 2012

• The Korean Journal of Ceramics
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• v.5 no.2
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• pp.142-147
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• 1999

The interaction between commercial $Si_3N_4$ powder and two types of additives (nitrate and oxide additives) during the sintering of $Si_3N_4$ was investigated. The nitrates solution or oxide particles were added as a sintering additives. The surface of mixed powder was observed with FT-IR, TG, and HREM. DTA was used to characterize the reactivity of the powders. The formation of crystalline phases and phase transformation were analyzed by XRD. The adsorption of the additives on the surface of silicon nitride was confirmed in the nitrate salts. It was shown that the adsorption occurred by interaction between the amorphous $SiO_2$ layer on the $Si_3N_4$ surface and metal cations $(Al^{3++\; and \;Y^{3+})$ and anions $(NO_3\;^-\; or\; OH^-)$, resulting in a higher degree of homogeneous distribution of additives.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.240-252
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• 2010

The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.

• Journal of the Korean Society of Clothing and Textiles
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• v.2 no.1
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• pp.167-176
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• 1978

The effect of additives in final rinse water during laundering on soiling, soil removal and some properties of fabrics has been studied with various fabrics. The additives examined were fabric softener (Sta-Puf), cationic surfactant (Apole PS), sizing materials such as CMC, PYA, cornstarch and mixture of CMC and cationic surfactant. The results obtained may be summerized as follows. L Addition of additives except PVA in final rinse water generally reduce the deposition of carbon-$CCl_4$ soil and it seems to be rather independant of the concentration of additives. The effect of additives on soil resistant is found to increase in the following order. cotton; Apole

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.