• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.18 no.9
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• pp.827-832
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• 2005

Dual band internal antennas were fabricated with Ag conducting paste of various preparation conditions and different print thickness by silk screen print. We have investigated microwave properties were compared Ag conducting paste antenna with copperplate antenna at 800 MHz and 1,800 MHz. Gain of Ag conducting paste antenna was improved when preparation conditions were the single size Ag particle, using dry type resin and high Ag containing percent. However, it was lower than that of copperplate antenna within $0.1\~2.0dBi$ at 800MHz. In addition, it was improved at 800MHz when thickness of Ag conducting paste was printed more than skin depth but it was held after critical print thickness. On the other hand, it was reached level of copperplate antenna at 1,800MHz.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• The Journal of Korean Medicine
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• v.30 no.4
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• pp.37-46
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• 2009

Objectives: The purpose of this study was to investigate the external application of paste preparation recorded in the Annals of the Chosun Dynasty (朝鮮王朝實錄) and to clarify the significance of modern use of plaster therapy. Methods: Of many paste preparations, records of All-applying ointment (萬應膏), One-great ointment (太一膏), Pain-relieving plaster (救苦膏), and Pus-promoting powder (促膿膏) were especially examined from the Annals of the Chosun Dynasty. Other medical records regarding how these preparations were passed onto later generations were also studied. Results: According to the records from the Annals of the Chosun Dynasty, paste preparations were mainly used to cure abscess and sore, partly to treat pain diseases. From other medical documents, it could be found that these preparations were continuously used in subsequent eras. Conclusions: From these records, the level and features of Chosun Dynasty medicine could be speculated. It is necessary to find and restore effective paste preparations in Traditional Korean Medicine to use for treating disease today. Therefore, records from the Annals of the Chosun Dynasty are important and meaningful materials.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.695-701
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• 2012

The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.

• Journal of the Korean Ceramic Society
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• v.27 no.8
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• pp.1034-1042
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• 1990

Investigation for the preparation of high strength hardened cement paste using ordinary portland cement, hydroxypropyl methyl cellulose(HPMC) with various admixtures was carried out. The cement paste was mixed with 0.1 of water cement ratio by twin roll mill and cured 60 days in humidity chamber. When the quartz powder or white cement was added to the paste, the flexural strength was 900∼1000kg/㎠ and the Young's modulus was 8∼9×105kg/㎠. When the silicafume was added, the flexural strength was 800kg/㎠ and the Young's modulus was 6×105kg/㎠.

• Journal of the Korean Ceramic Society
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• v.27 no.7
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• pp.861-868
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• 1990

Investigation for the preparation of high strength hardened cement paste using ordinary portland cement, hydroxypropyl methyl cellulose(HPMC) with SiC powder was carried out. The cement paste was mixed with 0.1 of water cement ratio by twin roll mill and cured 60 days in humidity chamber. The hydration degree of cement paste cured with W/C=0.1 in 60 days was about 30% and most pores in the paste were found to be existed as gel pores of diameter less than 0.01㎛. The maximum flexural strength of hardened cement paste was about 960kg/㎠. When the SiC powder was added to the paste, the flexural strength was 1000∼1100kg/㎠ and the Young's modulus was 8∼9×105kg/㎠.

• Journal of the Korean Ceramic Society
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• v.27 no.4
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• pp.495-500
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• 1990

Investigation for the preparation of high strength hardened cement paste using ordinary portland cement, hydroxypropyl methyl cellulose (HPMC) with admixtures was carried out. For molding of the specimen, the paste was mixed with 0.1 of water cement ratio by twin roll mill. The maximum flexural strength of dried hardened cement paste was about 600∼700kg/㎠. When the SiC was added to the paste, the dry flexural strength was about 920kg/㎠ and the young's modulus was 5.2×105kg/㎠. When the admixtures were added to the specimens, wet strength of the harened cement paste immersed in water was showed around 50∼100kg/㎠ higher than that of plain specimen. Consequently it is recognized the water stability of hardened cement paste was remarkably improved by adequate admixture.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07b
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• pp.876-879
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• 2003

The principal problems in development of dielectric paste materials for PDP(plasma display panel)are PbO free paste and low melting temperature. We prepared PbO free paste from glasses in the system $BaO-ZnO-B_2O_3-V_2O_5$. DTA, XRD and SEM were used to study and characterize $BaO-ZnO-B_2O_3-V_2O_5$ glasses. PbO free paste developed at this paper has thermal expansion of $74{\times}10^{-7}/^{\circ}C$, DTA transformation point of $460^{\circ}C$, and firing condition of $560^{\circ}C$, 10min.