• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.465-474
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• 2021

It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

• Journal of the Korean Ceramic Society
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• v.49 no.4
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• pp.337-341
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• 2012

Mechanochemical processing (MCP) involves several high-energy collisions of powder particles with the milling media and results in the increased reactivity/sinterability of powder. The present paper shows results of mechanochemical processing (MCP) of silicon nitride powder mixture with the relevant sintering additives. The effects of MCP were studied by structural changes of powder particles themselves as well as by the resulting sintering/densification ability. It has been found that MCP significantly enhances reactivity and sinterability of the resultant material: silicon nitride ceramics could be pressureless sintered at $1500^{\circ}C$. Nevertheless, a degree of a silicon nitride crystal lattice and powder particle destruction (amorphization) as detected by XRD studies, is limited by the specific threshold. If that value is crossed then particle's surface damage effects are prevailing thus severe evaporation overdominates mass transport at elevated temperature. It is discussed that the cross-solid interaction between particles of various chemical composition, triggered by many different factors during mechanochemical processing, including a short-range diffusion in silicon nitride particles after collisions with other types of particles plays more important role in enhanced reactivity of tested compositions than amorphization of the crystal lattice itself. Controlled deagglomeration of $Si_3N_4$ particles during the course of high-energy milling was also considered.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.06a
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• pp.19-27
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• 2000

High speed machining (HSM), specifically end milling and ball end cutting, is attracting interest in the die/mold or aerospace industries for the machining of complex 3D surfaces. HSM of difficult-to-cut materials such as die/mold steels, titanium alloys or nickel based superalloys generates the concentrated thermal/frictional damage at the cutting edge of the tool and rapidly decreases the tool life. Following a brief introduction on HSM and reated aerospace or die/mold work, the paper reviews published data on the effect of cutter/workpiece orientation and cutting environments on tool performance. First, experimental work is detailed on the effect of cutter orientation on tool life, cutting forces, chip formation, specific force and workpiece surface roughness. Cutting was performed using 8 mm diameter PVD coated solid carbide cutters with the workpiece mounted at an angle of 45 degree from the cutter axis. A horizontal downwards cutting orientation proveded the best tool life with cut lengths ∼50% longer than for all other directions (horizontal upwards, vertical downwards, vertical upwards). Second, the cutting environments were investigated for dry, flood coolant, and compressed chilly air coolant cutting. The experiments were performed for various hardened materials and various coated tools. The results show that the cutting environment using compressed cilly air coolant provided better tool life than the flood coolant or the dry.

• Electrical & Electronic Materials
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• v.8 no.3
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• pp.324-331
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• 1995

0.36[wt%l $SiO_{2}$ and 0.1[wt%] $H_{3}$B $O_{3}$ were added to strontium ferrite magnets of the magnetoplumbite phase SrO.5.7F $e_{2}$ $O_{3}$ to hinder grain growth and accelerate sintering, respectively. This experiment was carried out to investigate effect of particle size distribution as a function of milling time(20, 30, 40, 50, 60, 70 hours) on the magnetic properties of SrO.5.7F $e_{2}$ $O_{3}$ ferrite magnet. The B-H curve, density and the degree of orientation were measured. And the microstructure of ferrite magnets was examined with a SEM. The optimal conditions and properties of the typical sample are the following : The milling time was 60 hours. Magnetic and physical properties are $B_{r}$=4, 000[G], $_{b}$ $H_{c}$=3, 330[Oe], (BH)max=3.786[MGOe], $_{I}$ $H_{c}$=3, 525[Oe], density=5.0063[g/c $m^{3}$] and orientation factor f=0.813.0.813.3.3.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.546-551
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• 2007

The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.

• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.468-471
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• 2004

Tocotrienol $(T_3)$ and tocopherol (T) are well-known antioxidant vitamin E isomers that are enriched in rice bran, most of which is removed during polishing process. To verify the polishing-dependent fractional content of tocotrienol and tocopherol, harvested brown rice of 4 cultivars were polished by 4.0, 6.4, 8.0, 9.6, and $12\%$ (w/w) and resultant bran powder and rice were used for $T_3$ and T analysis. Polishing degree affected bran $T_3$ content in that bran polished by $6.4\%$ exhibited highest $T_3$ content compared to other polishing degrees except in cv. Chucheongbyeo which showed similar $T_3$ content from 4.0 to $8.0\%$ polishing. In case of tocopherol, bran polished by $8.0\%$ exhibited highest T content in all tested cultivars. In general, $T_3$ distributed in higher quantity in exterior i.e., in less polished bran, while T showed relatively less decrease with enhanced polishing degree. Consequently, total vitamin E content in bran as calculated by the summation of $T_3$ and T became less dependent on polishing degree in that bran polished between 6.4 to $9.6\%$ exhibited no statistical differences. The rice of cv. Chuchongbyeo, remained after polishing, exhibited similar vitamin E content up to $6.4\%$ polishing, above which significant vit E loss could be observed. These results suggest that polishing less than $6.4\%$ is desirable to minimize the loss of tocotrienols and tocopherols during polishing.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.777-784
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• 2016

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1991.11a
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• pp.121-125
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• 1991

In order to minimize fixing error of workpieces, prismatic and cylindrical types. Modification Rule by Indexing Table and Modification Rule by NC Program are developed for machining centers by using touch trigger probes. The Modification Rule by Indexing Table means the alignment of workpiece to NC program through degree of freedoms of indexing table. The Modification Rule by NC Program is the alignment of NC program to workpiece set-up condition via the generation of NC program. A postprocessing module is also developed for generating NC-part Program (User Macro) to compensate for Machining errors in end milling and boring processes. Developed methods are verified by experiments.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1772-1775
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• 2003

The stiffness of multi-articulated industrial robots is very weak, because their structure is an articulated type with some links and joints. Thus it is known that cutting processes for metals are not accepted in machine shop well, but they have a lot of merits for cutting processes, for example. drilling, tapping. and engraving etc., because of the characteristics of their high degree of freedom. The temptation of cutting aluminium was carried out to investigate the feasibility and the limitations or constrains for cutting metals on them. First the mode shapes of 6-axes FANUC welding robot were taken and analysed, and next the cutting processes were practically carried out on it. The results of study were found out to show the feasibility of cutting processes at end-milling under 6mm of tool diameter. as well as to have some limitations and constrains, for examples, surface roughness and feed rate, depth of cut, cutting force etc..