• 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.

• Journal of Powder Materials
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• v.27 no.6
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• pp.468-476
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• 2020

The bone cement used for vertebroplasty must be sufficiently injectable. The introduction of granules reduces the amount of liquid required for liquefaction, implying that higher fluidity is achieved with the same amount of liquid. By employing β-tricalcium phosphate granules with an average diameter of 50 ㎛, changes in injectability are observed based on the paste preparation route and granular fraction. To obtain acceptable injectability, phase separation must be suppressed during injection, and sufficient capillary pressure to combine powder and liquid must work evenly throughout the paste. To achieve this, the granules should be evenly distributed. Reduced injection rates are observed for dry mixing and excessive granular content, owing to phase separation. All these correspond to conditions under which the clustered granules weakened the capillary pressure. The injected ratio of the paste formed by wet mixing displayed an inverted U-type shift with the granular fraction. The mixture of granules and powder resulted in an increase in the solid volume fraction, and a decrease in the liquid limit. This resulted in the enhancement of the liquidity, owing to the added liquid. It is inferred that the addition of granules improves the injectability, provided that the capillary pressure in the paste is maintained.

• Food Science and Preservation
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• v.12 no.3
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• pp.216-222
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• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Applied Biological Chemistry
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• v.47 no.1
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• pp.55-60
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• 2004

Changes of cell wall components and softening enzyme during the preparation of persimmon pickles with soy sauce and soy paste were investigated. The contents of alcohol insoluble substance and cell wall extracted from persimmon pickles in soy sauce and soy paste were gradually decreased to the 20th day of storage and then decreased rapidly, but the contents of water soluble material extracted from persimmon pickles in soy sauce and soy paste was increased during the storage time $(0{\sim}50\;days)$. The contents of lignin, pectin and acid-soluble hemicellulose of persimmon pickles in soy sauce and soy paste were decreased during the storage, but contents of alkali-soluble hemicellulose was increased. The contents of cellulose almost did not change during storage of pickles. The hardness of persimmon pickles in soy sauce and soy paste was gradually increased up to the 30th day of storage and then decreased. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage. And ${\beta}-galactosidase$ activity was slightly increased to the 30th day of storage and after increased rapidly.

• Microbiology and Biotechnology Letters
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• v.8 no.4
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• pp.247-253
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• 1980

This experiment was carried out to improve the method of koji preparation by using stainless steel frays which were specially designed and covered with lids. To elucidate changes in chemical composition and formation of enzymes during the preparation of koji with glutinous rice for red pepper paste. professes, amylases, reducing sugars, nitrogens, and microbial contaminations were determined and compared with the case of using trays without lids. The results obtained were as follows. 1. The activities of protease and amylases (both liquefying and saccharifying activities) during the koji preparation were found to be higher incase of using the trays with lids than that without lids. 2. The contents of moisture, soluble nitrogen, amino nitrogen, and reducing sugar were also higher in case of using the trays with lids. 3. Contamination by yeasts and bacteria were markedly low in the trays with lids. 4. Temperature of koji was higher in the trays with lids, however the level of moisture loss was 1ower.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.23-29
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• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.219.1-219
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• 2003

• Journal of Environmental Science International
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• v.14 no.8
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• pp.801-810
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• 2005

The phosphor and ITO(Indium Tin Oxide) films for video phone tube (VPT) were simply prepared by the screen printing and thermal transfer methods. The increasing order of thermal firing of acrylic binder for phosphor and ITO was M6003 < M6664 < A/A 1919 < M500l < M670 1 and all mass of binders were perfectly decomposed at lower temperature than $400^{\circ}C.$ After thermal firing of phosphor paste, the residual of binder on the surface of phosphor could not be found by SEM. Aerosil as thickner provides the thixotropy property for phosphor paste but decrease the brightness of phosphor screen as residual after thermal firing. Since the thixotropy of M5001 binder without aerosil was shown and the storage modulus of phosphor paste by increasing the angular frequency was not nearly changed and the decrease of the storage modulus of phosphor paste by increasing the strain was remarkably shown. It was possible to prepare the phosphor paste which was predominant in the plate separation and the reproduction of pattern after the screen printing. Since the addition of dispersing agent to improve the printing process decreases the electrical conductivity and light transmission of ITa film, it could be found to be necessary the development of binder for phosphor paste that decreases the amount of dispersing agent possibly and does not use the aerosil as additive.

• Bulletin of the Korean Chemical Society
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• v.34 no.3
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• pp.831-836
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• 2013

Platinized counter electrode is common in most of the dye sensitized solar cell (DSSC) researches because of its high catalytic activity and corrosion stability against iodine in the electrolyte. Platinum (Pt) film coating on fluorine doped tin oxide (FTO) glass surface by using alcoholic solution of hexachloroplatinic acid ($H_2PtCl_6$), paste containing Pt precursors or sputtering are widely used techniques. This paper presents a novel application of Pt ink containing nanoparticles for making platinized counter electrode for DSSC. The characteristics of Pt films coated on FTO glass surface by different chemical methods were compared along with the performance parameters of the DSSCs made by using the films as counter electrodes. The samples coated with Pt inks were sintered at $300^{\circ}C$ for 30 minutes whereas Pt-film and Pt-paste were sintered at $400^{\circ}C$ for 30 minutes. The Pt ink diluted in n-hexane was found to a promising candidate for the preparation of platinized counter electrode. The ink may also be applicable for DSSC on flexible substrates after optimization its sintering temperature.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).