• 한국식생활문화학회지
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• 제25권6호
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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.

• 한국식품조리과학회지
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• 제16권4호
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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.

• 자원리싸이클링
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• 제9권4호
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• pp.50-55
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• 2000

알루미늄 호일 스크랩의 건식 및 습식 볼밀링에 의하여 알루미늄 플레이크 분말을 체조하는 재활용 기술에 대해 여 연구하였다. 볼밀링시 알루미늄 호일 스크랩들은 볼에 의한 미소 단조에 의하여 서로 층상으로 겹쳐지고 연산되면서 작은 호일로 쪼개진 후 플레이크 분말로 변하였다. 이러한 스크랩중에 $60\mu\textrm{m}$ 이하의 호일 스크랩은 볼밀링에 의하여 알루미늄 페이스트로 재활용이 가능하였고 초기 호일의 두께가 작을수록 쉽게 플레이크 분말화가 가능 하였다. 알루미늄 호일 스크랩의 봉밀링에 의하여 얻은 풀레이크 분말을 함유하는 알루미늄 페이스트와 가스 분사된 분말을 초기원료로 사용하여 불밀링한 플레이크 분말을 함유하는 페]이스트를 유리관위에 폐인팅한 후 외관 및 광택도를 비교한 결과, 그 특성은 유사하였다.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2004년도 추계학술대회 논문집
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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.

• 자원환경지질
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• 제18권2호
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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.

• 수산해양교육연구
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• 제21권1호
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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.

• 한국광물학회지
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• 제22권4호
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• pp.353-358
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• 2009

CRT 브라운관 패널의 연마과정에서 배출되는 폐연마슬러지로부터 석류석 등의 연마재를 회수하고, 연마성능을 평가하였다. 재활용 부석과 석류석으로 연마한 유리의 평균표면거칠기값(Ra = $0.025{\mu}m$, = $0.029{\mu}m$)은 새 연마재로 연마한 유리에서의 값(Ra = $0.039{\mu}m$, $0.031{\mu}m$)보다 작았으며 표면의 선이나 홈도 적었다. 루즈의 경우 유리 파편이 혼입되어 연마재로 재활용하기에는 적합하지 않다. 본 기술을 이용하여 폐연마슬러지에 함유된 천연연마재 광물자원인 부석과 석류석을 회수한다면 CRT 유리 연마공정에서 재활용할 수 있고, 슬러지 매립으로 발생되는 처리비용과 환경오염문제를 줄일 수 있을 것이다.

• 콘크리트학회지
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• 제15권4호
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• pp.36-40
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• 2003

• 동아시아식생활학회지
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• 제16권3호
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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.

• 자원환경지질
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• 제47권4호
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• pp.455-466
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• 2014

효율적인 석탄층 메탄가스(coalbed methane, CBM) 개발을 위해 저류층 특성이 잘 알려진 미국의 대표적인 석탄층 메탄가스 개발 분지인 산 후안(San Juan), 블랙 워리어(Black Warrior), 파우더 리버(Powder River)지역의 시추(drilling) 완결(completion) 자극(stimulation) 기법을 분석하였다. 이를 바탕으로 인도네시아 바리토(Baritio)분지에서 최적의 석탄층 메탄가스 개발 기법을 제안하였다. 이와 같은 저류층 특성에 따른 개발/생산기법 연계분석은 인도네시아 석탄층 메탄가스 저류층 특성을 고려한 경제적이고 효과적인 시추 완결 자극 기법 선정에 도움이 될 것으로 예상된다.