• 한국약용작물학회지
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• 제27권2호
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• pp.126-135
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• 2019

Background: The ginseng ginsenosides, which have various physiological activities, are known to be more abundant in the leaves than in the roots, and the consumers' interest in ginseng sprout as a functional vegetable has been increasing. Methods and Results: The aim of this study was to investigate the effects of growth period on growth properties, active ingredients and rheology of ginseng sprouts cultivated in a non-heated greenhouse equipped with a shade net for 60 days, starting from the end of May to the middle of July. The chlorophyll content of the leaves decreased, but their length and width increased with increasing cultivation days. In particular, growth increased significantly until 40 days, but only slightly after 50 days. The stem length did not increase greatly from the 20 th to the 30 th day of cultivation, but increased significantly from the 30 th to the 40 th day, and then further increased gradually. The weight of the leaves, stems, and roots increased slightly, but not change significantly. After 40 days of cultivation, the total ginsenoside content increased by 1.07 times in the leaves and decreased by 0.80 times in the roots with increasing cultivation days. The leaf contents of ginsenosides $Rg_1$, Re, $Rb_1$, Rc, $F_3$ and $F_4$ increased with increasing cultivation days. The rheological properties of ginseng sprout showed the greatest influence on stem hardening with increasing cultivation days. Conclusions: Therefore, based on the growth characteristics, active ingredients and physical properties, 40 days after sowing was considered to be an appropriate harvesting time for ginseng sprouts.

• 동아시아식생활학회지
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• 제16권2호
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• pp.174-179
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

• 공업화학
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• 제7권1호
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• pp.194-202
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• 1996

기존의 ethylene-vinyl acetate 핫멜트 접착제는 시간에 따른 크리프 특성과 내열성 등의 한계로 사용에 제한이 있으므로 물성의 향상을 위해 폴리아미드계 수지를 이용한 새로운 핫멜트 접착제 개발에 관하여 연구하였다. 폴리아미드 단일중합체의 경우 융점과 용융점도가 매우 높기 때문에 대신 나일론6, 나일론66, 나일론12로 이루어진 삼원공중합체 혹은 블렌딩 수지를 사용하므로써 분자쇄의 규칙성 파괴로 인해 용융점도와 용융점을 강하시킬 수 있었다. 이로써 선택된 수지가 핫멜트 접착제의 베이스 수지로 적절함을 알 수 있었다. 또한 베이스 수지에 테르펜 수지, butyl benzyl phthalate, 파라핀왁스 등을 첨가하여 접착제를 구성함에 따라 유변학적 거동도 쉽게 조절될 수 있었다. 용융점도와 접착제 자체의 인장물성 결과에 따르면 사용된 CM831과 843형 폴리아미드 수지를 약 75/25~50/50의 무게비로 블렌딩함이 최적의 접착력을 나타내리라 평가되었다. 또한 steel간의 접착력 평가 결과 steel 표면의 거칠음 정도가 접착력에 직접 영향을 미치는 결과를 얻었다.

• 한국세라믹학회지
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• 제56권5호
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• pp.461-467
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• 2019

Ink-jet printing technology, which utilizes a digitalized design to print fine ink directly on a substrate, has been of interest in various industries due to its high efficiency and adaptability to various materials. Recently, active attempts have been made to apply ceramic materials having excellent heat resistance, light resistance, and chemical resistance to the ink-jet printing process. In this study, ceramic ink was synthesized by combining ceramic pigments with UV curable polymer. 3D printability at various contact angles between ceramic ink and substrate was analyzed in detail. Rheological properties of the synthesized ceramic ink were optimized to meet the requirements of the ink-jet printing process, and the contact angle of UV curable ceramic ink was controlled through surface treatment of the substrate. The potential for additive manufacturing of ceramic material using ink-jet printing was investigated by analyzing the effect of contact angle control on ceramic ink droplets and their 3D printability.

• 한국세라믹학회지
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• 제36권2호
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• pp.210-219
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• 1999

Alcohols, hydrocarbons, ketones 그리고 ethers와 같은 다양한 유기용매에서 질화규소 및 소결첨가제로 사용되는 AlN, Nd2O3 입자의 분산특성을 연구하였다. 분산안정화기구 및 유기공정첨가제와의 상호작용에 관한 연구를 수행하여 비수계 시스템에서 세라믹 입자의 분산성을 규명하였다. 현탁액의 물성특성은 산술된 Hamaker 상수 뿐 아니라 electrokinetic sonic amplitude 측정 및 유동학적 결과로부터 얻어진 흐름곡선을 이용하여 평가하였다. 유기용매 내에서 Si3N4, AlN 그리고 Nd2O3 분산안정화에 기여하는 정전기적 척력은 예상보다 컸으며, 이것은 유기용매의 물리화학적 특성에 의존함을 알 수 있었다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 춘계학술대회논문집
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• pp.227-230
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• 2005

The paper presents the identification of dynamic property of a rotor system with a squeeze film damper (SFD) using magnetic fluid. An electromagnet is installed in the inner damper of the SFD. The magnetic fluid is well known as a functional fluid. Its rheological property can be changed by controlling the applied current to the fluid and the fluid can be used as lubricant. Basically, the proposed SFD has the characteristics of a conventional SFD without an applied current, while the damping and stiffness properties change according to the variation of the applied electric current. Therefore, when the applied current is changed, the whirling vibration of the rotor system can be effectively reduced. The clustering-based hybrid evolutionary algorithm (CHEA) is used to identify linear stiffness and damping coefficients of the SFD based on measured unbalance responses.

• 한국소음진동공학회논문집
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• 제15권11호
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• pp.1262-1267
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• 2005

The paper presents the identification of dynamic property of a rotor system with a squeeze film damper (SFD) using magnetic fluid. An electromagnet Is installed in the inner damper of the SFD. The magnetic fluid is well known as a functional fluid. Its rheological property can be changed by controlling the applied current to the fluid and the fluid can be used as lubricant. Basically, the proposed SFD has the characteristics of a conventional SFD without an applied current, while the damping and stiffness Properties change according to the variation of the applied electric current. Therefore, when the applied current is changed, the whirling vibration of the rotor system can be effectively reduced. The clustering-based hybrid evolutionary algorithm (CHEA) is used to identify linear stiffness and damping coefficients of the SFD based on measured unbalance responses.

• 한국식품영양과학회지
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• 제30권2호
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• pp.288-291
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• 2001

고품질 어묵의 개발을 위하여 함암성 및 혈압강하작용이 있는 팽이버섯(Flammulina velutipes)을 각각 0, 5, 10, 15 및 20% 첨가한 튀김 어묵을 제조한 다음 색조 변화, 물성 특성 및 관능적 특성을 조사하였다. 팽이버섯의 함유량이 증가할수록 어묵의 색도는 L값을 감소하는 경향, a값은 증가하는 경향, b값도 대체로 증가하는 경향을 나타내었다. 또한, 어묵의 유연성을 나타내는 절곡검사의 결과로는 모든 시료에서 AA로 측정되어 팽이버섯의 첨가에 관계없이 우수한 것으로 나타났다. 물성검사 결과에서, 15%의 팽이버섯을 함유한 어묵에서 강도, 경도, 탄성, 껌성 및 파쇄성이 가장 높게 관찰되었다. 그리고, 관능검사의 결과로는 어묵의 색조와 향기 부문에서 팽이버섯이 첨가될수록 선호도가 높았으며, 맛과 조직감, 전체적인 선호도의 경우에서는 5%의 팽이버섯이 첨가된 경우가 가장 높았다. 이상의 결과와 같이 팽이버섯을 함유한 고품질 어묵의 제조 가능성을 확인하였다.

• 유변학
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• 제10권4호
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• pp.195-201
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• 1998

반도성 고분자인 폴리아닐린과 폴리파라페닐렌을 이용한 전기유변유체의 유변학적 및 전기적 특성을 고찰하였다. 이들 반도성 고분자 현탁액은 분산입자와 현탁매질의 전기전도도 차이로 인하여 직류 전기장 하에서 큰 점도 증가를 보였다. 전기유변효과로 기인한 동적 항복응력은 낮은 전기장 하에서는 전기장 제곱에의 의존성을 보였으나 높은 전기장 하에서는 전기장의 1승에 비례하는 거동을 나타내었다. 항복 응력은 분산입자의 전기전도도가 증가함에 따라 최대값을 보이다가 다시 감소하는 현상을 나타내었다. 직류 전기장 하에서의 이러한 항복 응력 거동은 전도도 효과에 의한 맥스웰-와그너 계면편극화로 설명되는 현탁액의 유전 특성과 관련됨을 발견하였다. 계면 편극화 효과가 전기유변현상에 미치는 영향에 대한 더 깊은 이해와 분산액의 침강 안정성 개선을 위하여, 전기유변 효과의 조절이 가능할 뿐 아니라 현탁액의 콜로이드 안정성을 향상시킬 수 있는 여러 가지의 계면 활성제의 영향을 피력하였다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.757-762
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• 2008

In this study, korean wheat composite flour and dough were prepared with 1.5, 3.0, 4.5, and 6% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared qualitatively in terms of moisture, protein, ash, and wet gluten content. The farinogram, amylogram, and extensogram characteristics of the dough were also examined, in order to determine the optimal ratio of NNTP for the formulation. According to our results, the moisture content of the flour decreased with increasing NSPP content, whereas its protein and ash content, resistance, and R/E ratio at 135 min of extensogram increased. The NNTP samples had a significantly higher water absorption and weakness of farinogram and maximum resistance at 45, 90, and 135 min. Additionally, samples had an R/E ratio at 45 min of extensogram, 90 min less than the control group. However, stability of the farinogram, temperature of maximum and maximum viscosity of the amylogram, and extensibility of the extensogram showed the reverse effect. The control and NNTP samples showed significant differences in gelatinization beginning temperature of the amylogram, while development time of the farinogram was not significantly different. With regard to the extensogram characteristics of the dough, the area of the control and 1.5% NNTP increased with increasing testing time, whereas at 3.0, 4.5 and 6.0% NNTP, extensibility, and resistance, maximum resistance, and R/E ratio of control and NNTP samples decreased. An area of 3.0, 4.5 and 6.0% NNTP and extensibility of 1.5% NNTP were not significantly different among the testing times. In conclusion, these results show that 1.5% NNTP may prove very useful as a substitute for korean wheat flour where the production of korean wheat white bread is concerned. It may also provide good nutritional and functional properties.