• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Resources Recycling
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• v.9 no.4
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• pp.50-55
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• 2000

Recycling technology of aluminum foil scraps into aluminum flake powder by ball milling in dry or wet conditions was studied. Aluminum foil were laminated each other, elongated through microforging by the falling balls, fragmented into small foils and then changed into flake powder during ball milling. It is also possible to recycle foil scraps with thickness less than $60\mu\textrm{m}$ into aluminum paste by wet ball milling. As initial foil thickness decreases, foil is easily milled to flake powder by wet milling in mineral spirits. the appearance and the opaque character of glass painted with aluminum paste obtained by wet milling of foils are similar to those of aluminum paste made by ball milling of gas atomized powder.

• Proceedings of the KSR Conference
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• 2004.10a
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• pp.1162-1167
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• 2004

From the early 1980's, the New Austrian Tunnelling Method (NATM) has been developed as a one of the standard tunneling method in Korea. Owing to the results of many researches, the practical problems of shotcrete has been improved for a last decade. However, the excess amount of rebound still remains one of the critical problems in shotcrete technology. In order to improve for this rebound problem, recently developed cement mineral accelerator has been successfully applied to several NATM tunnels in Korea. An experimental investigation was carried out in order to verify the rebound characteristics of wet-mix Steel Fiber Reinforced Shotcrete (SFRS) with powder types cement mineral accelerator. Mortar setting test, SEM analysis, bonding test under spring water condition and rebound test were conducted. From the result, wet-mix SFRS with cement mineral acelerator exhibited excellent bonding characteristics even spring water condition and less rebound ratio compared to the conventional liquid accelerator.

• Economic and Environmental Geology
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• v.18 no.2
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• pp.135-138
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• 1985

The radioautographing of U-bearing cloaly slate samples were initiated in order to clarify the uranium distribution patterns in the samples of Ogcheon system. Moreover, x-ray powder diffraction and x-ray single crystal analysis studies were undertaken to identify the uranium mineral which was extracted from U-bearing coaly slate. The handspecimens were collected from the Boseong mine, located in Deokpyeong area, Goesan-gun, Chungcheongbug-do. According to the experimental studies, it has been found the following facts: (1) fixed carbon has close relation with uranium contents, (2) quartz veins developed in U-bearing coaly slate are diveded into two groups based on mode of occurrence, formation stage and uranium distribution pattern; early quartz vein ($QV_1$) with low uranium concentration and late quartz vein ($QV_2$) with high uranium concentration, (3) matrixes around $QV_1$ are displayed homogeneous and high uranium concentration, while matrixes around $QV_2$ are low uranium concentration, (4) uranium mineral is identified as a variety of autunite.

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Journal of the Mineralogical Society of Korea
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• v.22 no.4
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• pp.353-358
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• 2009

The ability of natural abrasives which were recovered from CRT glass polishing process was evaluated. Comparing the center line average roughness values of a glass polished with new pumice (Ra = $0.039{\mu}m$) and with new garnet (Ra = $0.031{\mu}m$), the glass surface polished with the recycled pumice and the garnet had less pits on the surface with smaller Ra values (Ra = $0.025{\mu}m$ for recycled pumice and Ra = 0.029 for recycled garnet). Recycled rouge contains amorphous glass fragments so that it should be used as a cement replacement rather than recycle into an abrasive. Nnatural abrasives, pumice and garnet powder, which are used in CRT glass polishing process can be recycled into abrasives so that it can help to minimize costs and environmental impact from the production of abrasives and the disposal of waste sludge.

• Magazine of the Korea Concrete Institute
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• v.15 no.4
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• pp.36-40
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• 2003

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.332-343
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• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

• Economic and Environmental Geology
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• v.47 no.4
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• pp.455-466
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• 2014

We investigated reservoir properties of coalbed methane and typical development of drilling, completion, and stimulation methods. We optimized selection technique for development methods by consifering characteristics of coalbed methane resercoir in the San Juan, Black Warrior and Powder River basins of United States. Finally, well-optimized development methods for coalbed methane in the Barito Basin, Indonesia are suggested. This study may be useful to select economical and efficient drilling, completion, and stimulation methods in coalbed methane development especially in Indonesia.