• Animal Bioscience
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• v.36 no.5
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• pp.768-775
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• 2023

Objective: Oilseeds and nut co-products can be used as alternative feed ingredients in animal diets because they may have a lower cost than traditional ingredients. A study was, therefore, conducted to determine the chemical composition of copra, palm kernel, and nut co-products from South-East Asia or Australia. The hypothesis that country of production influences nutritional composition was tested. Methods: Oilseed meals included 2 copra expellers, 3 copra meals, and 12 palm kernel expellers. One source of almond hulls and cashew nut meal were also used. Samples were obtained from suppliers located in South-East Asia or Australia. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid-hydrolyzed ether extract (AEE), ash, minerals, insoluble dietary fiber, and soluble dietary fiber. Copra and nut co-products were also analyzed for total starch and sugars. Results: Copra expellers had greater (p<0.05) concentrations of dry matter and AEE compared with copra meal. However, copra meal had greater (p<0.05) concentrations of total dietary fiber (soluble and insoluble) and copper than copra expellers. Palm kernel expellers from Indonesia had greater (p<0.05) concentration of histidine and tyrosine compared with palm kernel expellers from Vietnam. Almond hulls was high in dietary fiber, but also contained free glucose and fructose, whereas cashew nut meal was high in AEE, but low in all free sugars. Conclusion: Copra expellers have greater concentration of AEE, but less concentration of total dietary fiber when compared with copra meal, and except for a few AA, no differences in nutrient composition of palm kernel expellers produced in Indonesia or Vietnam were detected. According to the chemical composition of nut co-products, cashew nut meal may be more suitable for non-ruminant diets than almond hulls.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.472-478
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• 2018

In this study, the sintering mechanism of woodceramics (WCs) from cashew nut shell waste (CNSW) was studied by analyzing chemical reactions and structural changes during the sintering process of of CNSW powder, liquefied wood and green bodies of WCs at $900^{\circ}C$ for 60 minutes in the $CO_2$ atmosphere. The chemical and structural properties of the products were investigated by X-ray diffraction (XRD), Raman spectroscopy, Fourier Transform Infrared (FTIR), and scanning electron microscope (SEM). The results showed that the decomposition reactions of liquefied wood and CNSW occurred simultaneously to form the hard carbon and the soft carbon at high temperature. The sintering mechanism of WCs has been presented.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2001.11a
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• pp.117-126
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• 2001

Tribological properties of high temperature fade were investigated by changing relative amounts of ingredients in the brake friction material. Based on a simple experimental formulation containing 10 ingredients, friction materials were tested using a pad-on-disk type friction tester. Twenty-five friction material specimens with different relative amounts of the ingredients were manufactured according to the constrained mixture design .The difference ($\Delta$${\mu}$=${\mu}$$\sub$max/. -${\mu}$$\sub$min/. ) of friction coefficients was measured to represent the high temperature fade. Results from elevated temperature tests showed that five ingredients including cashew, graphite, Sb$_2$S$_3$, ZrSiO$_4$, and Cu fibers played important roles on $\Delta$${\mu}$. In order to find relative importance on fade phenomena among these ingredients, ANOVA(analysis of variance) was performed in this investigation. Thirty-two friction material specimens by changing ${\pm}$50vol.％ of these five ingredients were tested to examine the relative importance. Results showed that cashew, graphite '||'&'||' Sb$_2$S$_3$, and cashew '||'&'||' graphite aggravated the fade behavior and Cu fibers improved on fade resistance.

• Journal of Animal Science and Technology
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• v.57 no.5
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• pp.17.1-17.6
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• 2015

The present study investigated the nutritional and economic suitability of cashew reject meal (full fat and defatted) as replacement for groundnut cake (GNC) in the diets of laying chickens. A total of eighty four brown shavers at 25 weeks of age were randomly allotted into seven dietary treatments each containing 6 replicates of 2 birds each. The seven diets prepared included diet 1, a control with GNC at $220gkg^{-1}$ as main protein source in the diet. Diets 2, 3 and 4 consist of gradual replacement of GNC with defatted cashew reject meal (DCRM) at 50%, 75% and 100% on weight for weight basis respectively while diets 5, 6 and 7 consist of gradual inclusion of full fat cashew reject meal (FCRM) to replace 25%, 35% and 50% of GNC protein respectively. Each group was allotted a diet in a completely randomized design in a study that lasted eight weeks during which records of the chemical constituent of the test ingredients, performance characteristics, egg quality traits and economic indicators were measured. Results showed that the crude protein were 22.10 and 35.4% for FCRM and DCRM respectively. Gross energy of DCRM was 5035 kcal/kg compared to GNC, 4752 kcal/kg. Result of aflatoxin $B_1$ revealed moderate level between 10 and $17{\mu}g/Kg$ in DCRM and GNC samples respectively. Birds on control gained 10 g, while those on DCRM and FCRM gained about 35 g and 120 g respectively. Feed intake declined (P < 0.05) with increased level of FCRM. Hen day production was highest in birds fed DCRM, followed by control and lowest value (P < 0.05) was recorded for FCRM. No significant change (P > 0.05) was observed for egg weight and shell thickness. Fat deposition and cholesterol content increased (P > 0.05) with increasing level of FCRM. The cost of feed per kilogram decreased gradually with increased inclusion level of CRM. The prediction equation showed the relative worth of DCRM compared to GNC was 92.3% whereas the actual market price of GNC triples that of DCRM. It was recommended that GNC could be completely replaced by DCRM in layer's diets in regions where this by product is abundant. However, FCRM should be cautiously used in diets of laying chickens.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.198-205
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• 2010

In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

• Carbon letters
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• v.5 no.1
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• pp.6-11
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• 2004

In spite of unparalleled combination of essential material properties for brake linings and clutch facings, replacement for asbestos is seriously called for since it is a health hazard. Once asbestos is replaced with other material then composition and properties of brake pad changes. In certain cases hardness of the material may be high enough to affect the rotor material. In this study, hardness of the brake pad has been controlled using suitable reinforcement materials like glass, carbon and Kevlar pulp. Brake pad formulations were made using CNSL (cashew net shell liquid) modified phenolic resin as a binder, graphite or cashew dust as a friction modifier and barium sulphate, talc and wollastonite as fillers. Influence of each component on the hardness value has been studied and a proper formulation has been arrived at to obtain hardness values around 35 on Scleroscopic scale. Friction and wear properties of the respective brake pad materials have been measured on a dynamometer and their performance was evaluated.

• Composites Research
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• v.21 no.1
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• pp.16-21
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• 2008

The cure behavior of epoxy resin with a conventional amide-type hardener(HD) was investigated in the presence of castor oil(CO), cashew nut shell liquid(CNSL) and CNSL-formaldehyde resin(CFR) by using a dynamic differential scanning calorimetry(DSC). The activation energy of curing reaction was also calculated based on the non-isothermal DSC thermograms at various heating rates. An one-stage curing was noted in the case of epoxy resin filled with CO, while the epoxy resin with CNSL and CFR showed a two-stage curing process. A competitive cure reaction was noted for the epoxy resin/CNSL(or CFR)/HD blends. In the absence of HD, the CFR showed lower values of curing enthalpy than that of CNSL. The activation energy of epoxy resin curing increased with increasing the CNSL and CFR loading.

• Food Science and Preservation
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• v.17 no.3
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• pp.376-383
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• 2010

Including crude fat content, triacylglycerol species, tocopherols and phytosterols were analyzed in 8 kinds of nuts (sunflower seed, cashew nut, walnut, pistachio, pumpkin seed, ginkgo, hazel nut and pecan). The extracted crude fats showed 0.63~39.60 wt%, among which hazel nut showed the highest amount of fat content. Oleic acid (C18:1) was major fatty acids at sn-2 position in cashew nut, pistachio, hazel nut, and pecan while sunflower seed, walnut, and pumpkin seed showed linoleic acid (C18:2) as a major fatty acids at sn-2 position. Especially, ginkgo contained 10.72 wt% of vaccenic acid (C18:1-n7) at sn-2 position. The TAG species of 8 kinds of nuts were analyzed by reverse-phase HPLC, from which PN value ranged 40~52. Among the analyzed nuts, higher content of tocopherols were observed in ginkgo (48.57 mg/100 g), sunflower seed (38.35 mg/100 g), and pumpkin seed(31.43 mg/100 g). Total phytosterols were observed with the range of 88.60~947.20 mg/100 g.

• 월간낙농육우
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• v.34 no.9
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• pp.106-109
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• 2014

최근 낙농가에서 바이패스 단백질의 이용성을 10%이상 증가시켜 주어 피트펄프, 면실 대체용으로 인기를 끌고 있는 사료 제품이 등장해 화제를 모으고 있다. 이 제품은 썬피드(경기 김포 통진읍 소재)의 주력 생산품인 캐쉬골드펠렛으로 캐슈 나무 열매의 내피를 가공해 만들어졌다. 술안주인 캐슈넛(Cashew Nut)으로 알려진 캐슈 열매의 내피가 어떻게 훌륭한 단미사료로 변신하는지 썬피드 이성종 대표와 이야기를 나눠봤다.

• 보존과학연구
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• s.30
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• pp.171-187
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• 2009

The Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon was designated National treasure No. 63, it is very important to rearch about Korean Buddha statue because it has an inscription on the back indicates that it was made in 865 A.D., the fifth year of the reign of King Gyeongmun(861-875) of Unified Silla(668-935), through the devoted faith of some 1,500 Buddhist followers of the Cheorwon-gun area. In this conservation treatment, for the Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon plating layer and cashew paint layer of the iron pedestal were removed and for the paint the Body of the Buddha, fake metal layer and plaster layer were removed, stabilizing treatment and coating treatment were done, and removal and restoration of earlobe which had been damaged and later was restored with plaster in the regilding in 1988, and the white hair on forehead was replaced with material of rock crystal, and conch-shaped hair damaged was restored on 35 spots.