• 한국식품조리과학회지
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• 제24권1호
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• pp.39-45
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• 2008

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

• Archives of Pharmacal Research
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• 제21권4호
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• pp.374-377
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• 1998

The freeze-dried powder of Lumbricus rubellus earthworm was administered orally to rats and its fibrinolytic and antithrombotic effects were investigated. The fibrinolytic activity of plasma was determined by measuring the plasmin activity of the euglobulin fraction and was increased to two-folds of the control at a dose of 0.5 g/kg/day and five times with 1 g/kg/day after 4-day administration. The antithrombotic effect was studied in an arterio-venous shunt model of rats. The thrombus weight decreased significantly from 43.2 mg to 32.4 mg at a dose of 0.5 g/kg/day after 8-day treatment. The level of fibrinogen/fibrin degradation product (FDP) in serum was elevated in a dose-dependent manner during the treatment period. On the 8th day after administration, the FDP value was increased to 7.7 $\mu\textrm{g}$g/ml compared with the control value of 3.3 $\mu\textrm{g}$g/ml. These results support that earthworm powder is valuable for the prevention and/or treatment of thrombotic conditions.

• Animal Bioscience
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• 제35권8호
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• pp.1279-1288
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• 2022

Objective: The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage. Methods: After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage. Results: Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. Conclusion: The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.

• 콘크리트학회논문집
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• 제23권2호
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• pp.225-233
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• 2011

콘크리트는 타설 직후부터 온도 및 수분의 변화로 인한 체적 변화가 일어난다. 특히 초기 재령에서 발생하는 온도 수축과 건조 수축은 콘크리트에 균열을 유발할 수 있으며, 이는 콘크리트 내구성에 큰 영향을 끼친다. 중국에서는 저온에서 소성된 산화마그네슘(MgO) 분말을 시멘트 대체재로 사용한 콘크리트를 구조물에 적용할 경우, 수축에 대한 보상 효과를 얻을 수 있는 것으로 보고된 바 있다. 이 연구에서는 실험을 통하여 저온 소성한 MgO를 혼입한 시멘트 복합체의 다양한 특성을 규명하고자 하였다. 안정성 시험 결과 MgO 분말의 혼입에 따른 이상팽창이 유발되지 않음을 확인하였으며, MgO의 수화생성물 분석을 통해 MgO 분말이 장기 재령에서 수축을 보상하는 것을 확인하였다. 또한 적당한 MgO 분말의 혼입은 시멘트 복합체의 압축강도를 증진시키는 효과가 있었으며, MgO 분말의 혼입률이 높거나 양생 온도가 높을수록 MgO 분말의 팽창성에 따른 수축 보완 효과가 크게 나타났다.

• 한국재료학회지
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• 제12권1호
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• pp.48-53
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• 2002

$Al_2O_3-SiC$ and $Al_2O_3-SiC$-TiC composite powders were prepared by SHS process using $SiO_2,\;TiO_2$, Al and C as raw materials. Aluminum powder was used as reducing agent of $SiO_2,\;TiO_2$ and activated charcoal was used as carbon source. In the preparations of $Al_2O_3-SiC$, the effect of the molar ratio in raw materials, compaction pressure, preheating temperature and atmosphere were investigated. The most important variable affecting the synthesis of $Al_2O_3-SiC$ was the molar ratio of carbon. Unreactants remained in the product among all conditions without compaction. The optimum condition in this reaction was $SiO_2$: Al: C=3: 5: 5.5, 80MPa compaction pressure under Preheating of $400^{\circ}C$ with Ar atmosphere. However there remains cabon in the optimum condition. The effect of $TiO_2$ as additive was investigated in the preparations of $Al_2O_3-SiC$. As a result of $TiO_2$ addition, $Al_2O_3-SiC$-TiC composite powder was prepared. The $Al_2O_3$ powder showed an angular type with 8 to $15{\mu}m$, and the particle size of SiC powder were 5~$10{\mu}m$ and TiC powder were 2 to $5{\mu}m$.

• 한국세라믹학회지
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• 제27권1호
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• pp.118-126
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• 1990

Titanium Cabride powders were prepared by the self-propagating high temperature synthesismethod in air from the mixture of metal titanium powder and carbon powder. The result are as follows : 1. The conversion effciency of higher than 95% can be obtained and the lattice constant value of the product was 4.322$\AA$. 2. The combustion mode, velocity and temperature of combustion wave was photographed using high-speed camera, and showed steady-state, velocity of 15.414mm/sec at 250$0^{\circ}C$. 3. The relative density and MOR strength of TiC sintered at 180$0^{\circ}C$ for 90 minutes by hot-pressing under the pressure of 200kg/$\textrm{cm}^2$ were 95% and 395MPa, respectively.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 춘계 학술논문 발표대회
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• pp.32-33
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• 2016

In this work, pozzolanic activities of various waste materials were compared with those of well-known pozzolanic materials. Uncondensed and densified silica fume, two ASTM class F fly ashes with different calcium contents, and bentonite powder, ceramic powder obtained from wash basin, and waste glass wool, which can possibly possess pozzolanic property were chosen for comparison. Drop in electrical conductivity at 40℃ saturated lime solution was measured for each materials. The amount of Ca(OH)₂ decomposed from cement paste at 450~500℃ was also measured used to evaluate pozzolanic activity. The 28 day compressive strength were used to observe the mechanical property enhanced by various waste materials.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part2
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• pp.1325-1326
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• 2006

Tungsten-molydiside $W_xMo_{1-x}Si_2$ was synthesized by self-propagating high temperature synthesis (SHS). The SHS product with the initial composition of (0.5Mo+0.5W+2Si) contains 23.9% $MoSi_2$, 40.89% $WSi_2$ with remaining 9.11% Mo, 9.16% Si and 16.94%W. Lattice parameters of the $MoSi_2$ and $WSi_2$ determined by Rietvelt analysis were a=0.3206 nm, c=0.7841 nm and a=0.3212 nm, c=0.7822 nm, respectively.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 봄학술 발표회 논문집(II)
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• pp.365-368
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• 2005

Waste concrete powder(WCP) has been estimated with a great value-added material as by-product of waste concrete manufactured to fine and coarse aggregate for concrete, because it is able to utilized for cement clinker and concrete admixture. Experimental tests were performed as such plastic viscosity of paste, flow and compressive strength of mortar by surface area of WCP. As a result, flow and 28days compressive strength of mortar was decreased according to increased replacement ratio of WCP as compared to control mortar. Also, plastic viscosity of paste used WCP1 and WCP2 was decreased with increasing replacement ratio, but WCP3 was increased with increasing replacement ratio.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2005년도 정기추계학술세미나
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.