• Korean journal of food and cookery science
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• v.17 no.2
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• pp.123-128
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• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• KIEE International Transactions on Electrophysics and Applications
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• v.4C no.2
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• pp.64-67
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• 2004

In this paper, to discover the brightness improvement of ZnS:Cu powder electroluminescence (EL), a new structure is proposed in which phosphor and dielectric are mixed between electrodes. Dielectric and phosphor material are BaTiO$_3$ and ZnS:Cu, respectively. The effect of the mixed layer on EL sample is considered the improvement of source efficiency. Although the number of electrons introduced into the phosphor increases only modestly, the high electric field region of phosphor grains increases comparatively in the characteristics of brightness-voltage. Furthermore, the relaxation occurs through leading and trailing edge pairs, which is relatively efficient in characteristics of decay time. With these results, we found that the brightness of newly proposed ZnS:Cu powder electroluminescence was 167.24 cd/$m^2$ at ac voltage of 100V and frequency of 400Hz.

• Journal of the Korean Ceramic Society
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• v.31 no.2
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• pp.171-176
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• 1994

The spin-casted PLZT(9/65/35) thin films through polymeric sol-gel process were prepared on Pt substrate. The crack-free, uniform and dense films were obtained by post-annealing at the temperature between 35$0^{\circ}C$ and $700^{\circ}C$. The composite structure mixed together with large grains called "rosette" and surrounding small grains were observed on the films annealed over $600^{\circ}C$. Pyrochlore phase was completely changed to perovskite phase above $600^{\circ}C$ with the increase of annealing temperature. Dielectric constant (k) was larger with the increase of film thickness and annealing temperature. from the measurements of dielectric constant as a function of measuring temperature, it was also observed that Curie temperature was shifted to higher temperature with the increase of film thickness and annealing temperature. The pyroelectric coefficient(P) of 10 times coated film annealed at $700^{\circ}C$ was 65 $\mu$C/$\textrm{cm}^2$.K.$.K.

• Journal of Korea Foundry Society
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• v.4 no.1
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• pp.12-20
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• 1984

In order to investigate the effect of size of sand grains, bentonite content and moisture on mixing power, standard mixing power, permeability, green compressive strength and green mold hardness were measured with mixing time, and also coated layer of mixed sand with time was observed by optical microscope and scanning electron microscope. From this experiment, the results were summarized as follows. 1. Mixing power increased as size of sand grains decreased. 2. Mixing power increased gradually as bentonite content increased and in particular, increased rapidly in 7-10% bentonite. 3. Mixing power increased as moisture content decreased. 4. The mixing time required to get the optimum mixing power decreased as moisture content and grain size increased, but increased as bentonite content increased.

• Journal of the Korean Ceramic Society
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• v.31 no.4
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• pp.443-447
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• 1994

Compacts of mixed SiO2-Si powder were liquid phase sintered at 145$0^{\circ}C$ for up to 60 min in a hydrogen atmosphere. In contrast to the conventional microstructures of liquid phase sintered materials, the specimens showed that the solid phase of SiO2 formed a matrix while the liquid phase of Si was the dispersed in the solid matrix. The dispersion of liquid Si pockets was attributed to the high wetting angle of liquid Si on solid SiO2. Because of relatively high solubility of SiO2 in liquid Si at 145$0^{\circ}C$, SiO2 particles accommodated their shape via a solution-reprecipitation process. The liquid Si pockets grew by coalescing with their neighbour pockets. In the latter stage of the sintering, plate-shape grains appeared in the liquid Si pockets. The grains were SiO2 phase precipitated from the liquid Si which was oversaturated with oxygen during cooling to room temperature. By the formation and subsequent removal of the gaseous SiO phase due to the reaction between SiO2 and Si, the specimens became porous.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.31-40
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• 2017

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were $31.53{\pm}20.17RVU$, $25.24{\pm}13.22RVU$, $6.29{\pm}7.43RVU$, $50.27{\pm}25.84RVU$ and $18.74{\pm}8.68RVU$, respectively. Total polyphenol and flavonoid contents were $817.14{\sim}2,524.29{\mu}g\;GAE/g$ and $106.36{\sim}1,099.09{\mu}g\;CE/g$, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

• Journal of the Korean Ceramic Society
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• v.36 no.12
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• pp.1356-1363
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• 1999

Self-reinforced silicon carbide was prepared by hot pressing and the control of starting phases of raw materials and its microstructural characteristics was investigated. The specimens with self-reinforced microstructure were obtained from the compacts with mixed compositions of ${\alpha}$-and ${\beta}$-SiC powders. Self-reinforced microstructure which is composed of large dispersed grains with rod-like shape and matrix with small equiaxed grains was formed by the transformation to the ${\alpha}$-SiC with 4H polytype for ${\beta}$-SiC and anisotropic grain growth during the heat treatment. Of all speimens the values of volume fraction maximum length and aspect ratio for large grains with rode-like types were the highest at the specimen with 50 vol% ${\beta}$-SiC in the starting SiC powder and therefore this specimen showed the highest fracture toughness due to the crack deflection by rod-like grains during crack propagation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.53-61
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• 2013

This study was conducted to determine the proper mixing ratio of multigrains-added cooked rice for adolescent and aged people and analyze the nutritional and functional properties. As a result of sensory evaluation according to mixing ratio of polish rice and grains, the palatable grain mixing ratio of mixed grain rice for adolescent and aged people was 40% and 30%, respectively. The ratio of general grains to specialized grains was 9:1 in mixed grain rice for adolescent (MGA) and 8:2 in multigrain rice for aged people (MGAP). The ratio of mung bean to BacTae was 2:1 in MGA, and the ratio of adlay to buckwheat was 1:1 in MGAP. MGA contained the highest amount of crude protein, crude fat and minerals among the samples. In contrast, MGAP showed higher amounts of polyphenols and antioxidant activity compared to polished rice and MGA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.853-860
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• 2012

This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.

• Journal of the Korean Ceramic Society
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• v.35 no.2
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• pp.196-200
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• 1998

Effect of diffusion induced recrystallization(DIR) on mechanical properties of hot-pressed TiC was in-vestigated. The TiC specimen was electroplated with Cr and then heat-treated at 1550. Through the DIR process a new set of (Ti, Cr) C mixed carbide grains with uniform and small size was formed at the surface. As a consequence the scattering in fracture strength decreased and the toughness increased.