• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.37-40
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• 1984

A simple and low cost autogenous-type extruder with a capacity of about 400kg/hr for rice bran-oil stabilization was developed. Specific energy consumption of the extruder was 0.060-0.070 KWH/kg of rice bran during extrusion. Rice bran was easily extruded to form flakes or pellets with an increase of bulk density. And also the desired extrusion temperature of $95^{\circ}C{\;}to{\;}150^{\circ}C$ could be easily obtained without any water addition when the rice bran was properly parametered with feed rate. The moisture content of bran was reduced and peroxidase was significantly inactivated after extrusion. The rice bran stabilized by the extrusion process was excellent in storage stability without considerable increase in free fatty acids.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.26 no.5
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• pp.175-180
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• 2016

ZnO nanoparticles were synthesized by aqueous preparation routes of a precipitation and a hydrothermal process. In the processes, the powders were formed by mixing aqueous solutions of Zn-nitrate hexahydrate ($Zn(NO_3)_2{\cdot}6H_2O$) with NaOH aqueous solution under controlled reaction conditions such as Zn precursor concentration, reaction pH and temperature. Single ZnO phase has been obtained under low Zn precursor concentration, high reaction pH and high temperature. The synthesized particles exhibited flakes (plates), multipods or rods morphologies and the crystallite sizes and shapes would be efficiently controllable by changing the processing parameters. The hydrothermal method showed advantageous features over the precipitation process, allowing the precipitates of single ZnO phase with higher crystallinity at relatively low temperatures below $100^{\circ}C$ under a wider pH range for the Zn precursor concentration of 0.1~1 M.

• Journal of the Korean Institute of Gas
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• v.24 no.1
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• pp.76-81
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• 2020

Recently, fire and explosion accidents caused by sparks scattered during welding and melting work in the work place where flammables are present. The causes of such fire accidents are mostly non-compliance with basic safety rules such as the removal of hazardous goods and the prevention of sparks scattering. It is strongly recommended to revise Industrial Safety and Health Act. This study analyzes the fire and explosion accidents in the work of firearms, such as welding and melting work, and analyzes the causes from a system perspective, and proposes an improvement plan for the system such as expanding the number of fire monitors, pre-approval of fire risk work, and intensifying fire prevention safety education.

• Journal of Adhesion and Interface
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• v.20 no.3
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• pp.102-109
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• 2019

The material constitution of multi-layered thin film coated on the PET base film was analyzed using ATR FT-IR and pyro GC/MS combination. The cross section of the film was acquired by cracking the film after dipping in liquid nitrogen and was observed using optical microscope. Total thickness of the coated film was $70{\mu}m$ and three layers were observed. Since each layers were too thin to analyze directly except the surface layer, analyzable area of each layers were exposed by using a proper solvent and were investigated using ATR FT-IR and pyro GC/MS. Results shows that three layers were commonly consisted of urethane-acrylate copolymers. Also, inorganic and/or metal inclusions detected by XPS and SEM-EDAX were exhibited by nano size $SiO_2$ particles in layer(1) and aluminum flakes in layer(2).

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.695-706
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• 2018

This study was conducted to investigate the effect of a steam chamber type on the ruminal fermentable characteristics and nutrient degradabilities of corn flakes in Hanwoo. Three Hanwoo equipped with a ruminal fistula were used as experimental animals. There were two treatments: Corn flake using a steam chamber (CFSC, 1.0 atm - $100^{\circ}C$ 96 min) or corn flake using a pressurized steam chamber (CFPSC, 1.5 atm - $111^{\circ}C$ 12 min), respectively. In the in vitro trial, the ruminal pH was significantly lower in the CFPSC than in the CFSC (p < 0.01). The ammonia concentration was increased by 14.1% in the CFPSC compared to the CFSC (p < 0.05). The concentration of acetic acid was higher in the CFSC than in the CFPSC (p < 0.01). The concentrations of propionate, butyrate and total-VFA at 24 and 48 h were higher in the CFPSC than in the CFSC (p < 0.05). In the in situ trial, the degradability of dry matter was significantly higher in the CFSC than in the CFSC (p < 0.01). In addition, the degradabilities of starch and crude protein were significantly higher in the CFSC than in the CFSC (p < 0.01). Thus, the present results indicate that the pressurized steam chamber could be recommended to improve the feed value of corn flake according to the increase in the starch degradability and volatile fatty acid production.

• Composites Research
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• v.32 no.3
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• pp.134-140
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• 2019

Graphene nanoplatelets (GNP), one of the graphene derivatives is famous as the most proper candidate for industrial applications. However, current performance of GNPs as reinforcing filler in composites is limited by their agglomeration and physicochemical heterogeneity. Herein, an approach to produce non-covalently functionalized GNPs (F-GNPs) is reported which possesses potential to be extended as the industrial level of mass production. The one-step functionalization process uses melamine, a low-cost chemical, to prevent agglomeration and dispersion in polar solvents. Furthermore, a purification strategy called salting-out process based on differences in the dispersibility of the individual F-GNP flakes is reported to separate F-GNPs. The functionalization and separation process developed in this paper provides a strategy to use GNPs at the industrial level in composite applications.

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.89-95
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• 2017

Objectives : Seborrheic dermatitis is common abnormal skin condition characterized by flaking and itch. In seborrheic dermatitis, the flakes are greasy and yellowish. Inflammation is also observed. Through this paper we can understand the process of seborrheic dermatitis of the scalp and confirm the scalp changes in the treatment process. The purpose of this study was to report the clinical effects of herbal medicine on Seborrheic dermatitis Methods : We employed oriental medical treatments; herbal-medication (Hyeongbangpaedoksangamibang), infant acupuncture, moxibustion and blood therapy. We treated her three times a week. She took medicine three times a day after a meal. During taking medicine, we let her avoid fatty food, flour based food. Her father took a picture the patient's head parts and we compared the symptom with previous symptom. With the picture, we evaluated the patient's scalp condition. Results : After taking treatment, the scalp condition of the patient was much improved. At first, yellowish to reddish scaly pimples appear along the hairline and itching was severe. There were thick and black crusts on the scalp, red, greasy skin covered with flaky white or yellow scales. After that the crusts were fell off and the itching was disappeared during the treatment period. And then the hair loss was occurred. After a year of treatment, scalp condition and hair were back to normal. Conclusion : Herbal medicine (Hyeongbangpaedoksangamibang) with oriental medical treatments was effective in the treatment of seborrheic dermatitis of the scalp and it helped to improve regenerating the scalp condition.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Advances in materials Research
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• v.13 no.2
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• pp.115-128
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• 2024

Concrete is the most significant material in the construction industry which is required to construct several facilities like roads, buildings, and bridges etc. which leads to the economic development of a country. But now days, in view of sustainable development and environmental problems, plastic waste management is one of the major environmental issues due to its non-biodegradable nature which allows it to stay in the landfills until they are cleaned up. To overcome all these concerns, plastic waste may be used as a substitute of natural fine and coarse aggregate in concrete and a valuable solution to utilize the plastic items which causes several problems. In order to, present study is focused on the affecting properties of concrete as workability, compressive strength, and tensile strength of concrete with using plastic waste and without using plastic waste. Based on the detailed literature, it was observed that the plastic waste is not affecting the quality and consistency of concrete. However, as the number of PVC particles in the mixture increased, the drying shrinkage values decreased and the inclusion of plastic flakes can mitigate drying shrinkage cracking which leads the higher durability of concrete. Based on the comprehensive literature, it was also observed that the plastic aggregate found to be suitable for low and medium strength concrete. However, the investigation on the application of plastic aggregate in the high strength concrete is found limited. It was concluded that the optimum percentage of the plastic aggregate was found about 20%.