• 펄프종이기술
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• 제43권4호
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• pp.40-48
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• 2011

In this study, we investigated the usability of new powdered additives in the paperboard industry. We manufactured the powdered additives from peanut husks and garlic stems by grinding. The chemical composition, particle size, particle size distribution, and particle shape were investigated to identify the basic properties of the powdered raw materials. To determine the effect of the powdered additives on paper properties, handsheets were prepared by adding the powdered additives to the pulp slurry. The chemical composition, such as the contents of holocellulose, lignin, and ash, showed similar values to those of other biomass materials. The particles of peanut husk powder were irregularly shaped, smaller, and had a broader particle size distribution than those of the garlic stem powder, which had the fibril form. The particles of the two powdered raw materials showed a positioning of expansion in the fiber network, resulting in increased bulk and a loss of strength. Handsheets containing garlic stem particles were stronger than handsheets containing peanut husk particles. Finally, the new powdered additives are beneficial to the bulk of paperboard.

• 월간한국양록
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• 8호
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• pp.3-10
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• 1989

Systematic pharmacological studies on powdered whole part of unossified antler obtained from Cervus nippon var. mantchuricus have been carried out in mice and rats. Powdered antler, with a single oral administration, showed a very weak acute and subacute

• 생약학회지
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• 제20권3호
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• pp.180-187
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• 1989

Systematic pharmacological studies on powdered whole part of unossified antler obtained from Cervus nippon Temminck var. mantchuricus have been carried out in mice and rats. Powdered antler, with a single oral administration, showed a very weak acute and subacute toxicity; its MLD being >5g/kg orally in mice. On daily oral treatments of the antler for 14 days, it did not cause any significant differences in body weight gain, various organ weights and serum transaminase activities compared to those of the control rats. Powdered antler, with a single oral administration, showed a remarkable analgesic activity as evaluated by writhing syndrome and tail-pressure test, a weak CNS depressant activity as well as a weak immunopotentiating action as evaluated by carbon clearance test in mice. Powdered antler, with repeated treatments, showed a moderate antifatigue effect against immobilized stress and showed significant increases in both adrenal weight and its ascorbic acid content in rats, suggesting that the mode of antifatigue effect of antler is related to adrenal and its components.

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1171-1177
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• 2008

This study was undertaken to classify Enterobacter sakazakii isolates from 13 powdered infant formula products, 25 powdered weaning diet products, and 33 weaning diet ingredients on polymerse chain reaction (PCR) methods. The numbers of the isolates from 1 powdered infant formula product, 7 powdered weaning diet products, and 6 weaning diet ingredients were 1, 14, and 8, respectively. The contaminated ingredients were 1 rice powder, 2 millet powders, 2 vegetable powders, and 1 fruit and vegetable premix. PCR with the primer of repetitive extragenic palindromic element (REP-PCR) and random amplification of polymorphic DNA(RAPD) were effective in discriminating among the isolates, but tRNA-PCR and PCR with the primer of l6S-23S internal transcribed spacer (ITS-PCR) were not. Some of E. sakazakii isolates from vegetable powders, fruit and vegetable premix, and millets powders were classified into the clonal groups based on the DNA patterns in the REP-PCR and RAPD analysis. A close genetic relationship among the isolates from some of the powdered weaning diet products and the rice powder was also detected in the cluster analysis based on the DNA patterns in RAPD.

• 방사선산업학회지
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• 제7권1호
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• 한국식생활문화학회지
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• 제21권5호
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 봄 학술발표회 논문집
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• pp.329-334
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• 2002

The present age, it has been often reported that recycling of wasted glasses should he a great topic in related business circles. For the enviromental reasons, a public institution are looking for the ways of recycling these waste glasses. First of all, the purpose of this research is to recycle crushed and powdered waste glasses by substituting for the cement in mortar and concrete. the optimum replacement ratio of Powdered Waste Glasses(PWG) can be obtained from the pilot test results. Secondary, we made advances in recycling of waste glasses as recycled to make secondary concrete products. so, we manufactured concrete brick, block and interlocking block for side walk contained powdered waste glasses. finally, we compare properties among of concrete products to slove the economical and environmental problems.

• Food Science and Biotechnology
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• 제14권6호
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• pp.875-877
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• 2005

Presence of Enterobacter sakazakii, occasional pathogen of powdered infant formula causing rare, but life-threatening diseases such as neonatal meningitis, bacteremia, necrotizing enterocolitis, and necrotizing meningoencephalitis after ingestion was examined in 45 powdered infant formula products manufactured in Korea using chromogenic Druggan-Forsythe-Iversen (DFI) medium, and isolates were identified with API 20E. Ent. sakazakii was isolated from three products. Ent. sakazakii isolates were genotyped by RAPD-PCR using two random primers, and their banding patterns were compared.

• 한국수산과학회지
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• 제17권4호
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• pp.299-305
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• 1984

진주담치와 멸치를 보다 효율적으로 이용하기 위한 방안의 하나로서 진주담치와 시판 마른멸치를 건조하여 분말화한 후 조미료를 배합하여 건조분말 수우프를 만들었으며, 또한 이것을 적층필름용기(cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$)에 함기포장하여 상온저장 중의 품질안정성을 검토하였다. 진주담치 및 마른 멸치를 건조분말화한 다음 이것에 설탕 $3\%$, 식염 $2\%$, 글루탐산나트륨 $5\%$, 마늘가루 및 후추가루 가가 $0.2\%$를 배합하는 것이 즉석 분말수우프로서 가장 좋은 배합비이었다. 분말수우프 제품의 수분활성은 진주담치의 경우 0.41, 마른멸치의 경우는 0.31 정도이었다. 진주담치제품의 총카로테노이드함량은 저장 중 약간 감소하였고, 휘발성염기질소와 아미노질소는 전제품이 저장 중 거의 변화가 없었으며, TBA 값은 저장 30일까지 약간 증가하다가 그 후 서서히 감소하는 경향을 나타내었다. 관능검사 결과 멸치분말수우프 및 진주담치분말수우프 제품은 모두 저장 100일동안 품질에 큰 변화가 없었으므로 즉석분말수우프로 이용가능하다는 결론을 얻었다.