• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.676-679
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• 2004

In this study, we considered the characteristic of drying shrinkage from age of high strength concrete with garnet minute powder to be industry by-product. The factors of experiment are unit water content$(160kg/m^3)$, water-binder ratio(30, $35\%$), fine aggregate ratio(40, 42, $44\%$), admixture replacement ratio(0, 10, $20\%$), admixture type(garnet minute powder, fly ash, blast-furnace slag). We make a comparative study of shrinkage about concrete with a passage of age(1, 3, 7, 14, 28, 56, 91 days). As a result of experiment, we reach a conclusion as follow. In the same mix condition, as unit water content and fine aggregate ratio go up, the drying shrinkage ratio increase. In the drying shrinkage ratio according to admixture replacement ratio, it goes up when admixture replacement Ratio increase in case of fly ash and blast-furnace slag. But, drying shrinkage ratio decrease when admixture replacement ratio increase in case of garnet minute powder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.2
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• pp.77-84
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• 2004

The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.

• Journal of environmental and Sanitary engineering
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• v.22 no.1 s.63
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05b
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• pp.513-516
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• 2006

Waste concrete powder(WCP) is a secondary by-product generated while processing waste concrete manufactured to coarse and fine aggregates for concrete. In order to assess the possibility of using WCP as admixture for self-compacting concrete, self-compactability, compressive strength and durability of self-compacting concrete containing waste concrete powder were investigated. Experimental results of this study appeared that in case of SCC mixed with WCP only, self-compactability and compressive strength decreased with increasing mixing ratio of WCP. When Blast-furnace slag(BFS) was added to SCC, self-compactability and compressive strength for a unit amount of cement increased. Also, SCC containing 15% BFS and 15%, 30% and 45% WCP, the dry shrinkage and carbonation depth appeared a tendency to decrease with increasing mixing ratio.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.478-493
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• 1996

The components of Red-ginseng radix extract solution for herb- acupuncture were analyzed by HPLC. According to the Medical Product Safety Administration Guidelines for safety assessment, mice and rats were used for acute toxicity test. The results were summarized as follows; 1. In the Saponin contents(%) of Red-ginseng radix extract, Ginsenoside $Rb_1$ Saponin was 0.27% in raw material, 1.67% in extract powder and Ginsenoside Rc Saponin was 0.16% in raw material, 1.12% in extract powder and Ginsenoside Rd Saponin was 0.08% in raw material, 0.54% in extract powder. 2. There were no abnormal findings in acute toxicity test treated with Red-ginseng radix extract solution for herb-acupuncture and $LD_{50}$ could not be measured.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1138-1139
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• 2006

The present study has shown that the effect of boron and phosphorus in Ni-Cr-Si-X alloy to interfacial reactions and bonding strength of diamond-steel substrate, and the influence of various construction parameters on the formation of the topography of the tool. And these factors are required to making a good brazed tool. The microstructures and phase change of the brazed region were analyzed into SEM, EDS. According to the electron probe microanalysis, while brazing, the chromium present in the brazing alloy segregated preferentially to the surface of the diamond to form a chromium rich reaction product, which was readily wetted by the alloy.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.702-703
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• 2006

The particle size distribution and shape are among the important parameters for characterisation of quality of metal powders. Specific material properties such as ability to flow, reactivity as well as compressibility and its hardening potentials hence the most important characteristics of sintered metals - are determined by the size distribution and shape. The correct particle size distribution and particle shape information are the key to best product quality in atomisation processes of aluminium, milling of pure metals and other processes. This paper presents state-of-the-art technology for characterization of particle size distribution and shape.

• Journal of Environmental Science International
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• v.29 no.3
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• Journal of Powder Materials
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• v.2 no.3
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• pp.223-230
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• 1995

The effects of Mn and Co additions up to 0.6 and 2.0 wt% respectively and the amount of cold-rolled reduction on the thermal expansion coefficient (TEC) of powder rolled Fe-Ni Invar strips were investigated. The compacted strips were sintered, homogenized and cold-rolled to the final thickness of 0.8 mm, 0.65 mm and 0.4 mm. All the strips reached full density except the case of 0.8 mm sample which has a very few porosities. The interstitials which are well known to increase TEC were minimized to the level of 10 rpm C,5 and N,0 by the processing. TEC was found to decrease by increasing the cold reduction. The Mn content had little effect on the TEC. But in Fe-Ni-Co system, TEC decreased with Co content up to 0.4 wt% and then increased, yielding the minimum value of $0.2 {\times} 10-6/^{\circ}C$ at 0.4 wt% Co. This value is much lower than that of commercial Invar product. Such effect of Co is considered to be related with the maxiumum spontaneous- magnetostriction effect.