• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.633-638
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• 2009

In this study, pork meat oligopeptides and ISP oligopeptides were prepared from purified meat protein and, isolated soybean protein, respectively. These oligopeptides were added to porridge. Then their manufacturing suitability and quality characteristics were evaluated. The porridge which included meat oligopeptides and ISP oligopeptides satisfied the 20% RI (recommended intake) of protein and 40% RI of EAA for man between the ages of 20 to 29. According to measurements of the physicochemical characteristics of porridge, the degree of viscosity, spreadability, pH, and lightness L value, were acceptable for consumption. In addition, the oligopeptide powders had good solubility. and were easy to add when cooking. The above results indicate that pork meat oligopeptides and ISP oligopeptides are excellent dietary nitrogen sources for a variety of applications.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.43-50
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• 1999

The planarized $SiO_2$ particles were prepared by two-step reduction method of making much smaller particles, micron-sized ones, to improve spreadability, adherence, and smoothness. Various pigments known as flaky extender usually have terrace layers on their surfaces, but $SiO_2$ particles in this study exhibit a smooth surface structure. These single $SiO_2$ particles were used as core particles to prepare the composite particles coated with ultra fine $TiO_2$ particles by a homogeneous precipitation method. The thickness and the morphology of the deposited $TiO_2$ layers could be modified by adjusting the reactant concentrations, the reaction time and the temperature. The characteristics of $SiO_2/TiO_2$ composite in the field of color cosmetics are to give an UV-cut effect and to enhance the chroma of human skin color, one of optical properties.

• Journal of Welding and Joining
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• v.12 no.3
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• pp.48-55
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• 1994

In this experiment, to find optimum brazing conditions for Cu/Stainless Steel brazing using filler metals of Ag-Cu-Zn-Cd system, first of all spreading ratio was tested on 304 stainless Steel and low carbon steel. And then shear test of brazed joint was executed. As the result of that, the shear strengths of brazed joints were the range of 60-90 MPa. Through microstructure analysis for brazed interface layer, We found as follows. Firstly interface layer increased as time increased. Secondly continuous layer of Ag-Cd compound was observed along the side of stainless steel. Also by means of EDS analysis for fracture surface, ductile fracture was occurred and precipitates on the fracture surface were found to include Cr, Mn, Si in Ag-rich phase.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.43-50
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• 1999

The planarized SiO$_2$ particles were prepared by two-step reduction method of making much smaller particles, micron-sized ones, to improve spreadability, adherence, and smoothness. Various pigments known as flaky extender usually have terrace layers on their surfaces, but SiO$_2$ particles in this study exhibit a smooth surface structure. These single SiO$_2$ particles were used as core particles to prepare the composite particles coated with ultra fine TiO$_2$ particles by a homogeneous precipitation method. The thickness and the morphology of the deposited TiO$_2$ layers could be modified by adjusting the reactant concentrations, the reaction time and the temperature. The characteristics of SiO$_2$/TiO$_2$ composite in the field of color cosmetics are to give an UV-cut effect and to enhance the chroma of human skin color, one of optical properties.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.133-134
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• 2019

As part of recent low-energy policies, thermal insulation standards for buildings are being tightened every year. The importance of external insulation methods is increasing due to the strengthening of insulation standards. Among the main materials used in the external insulation method, dry bit material is a finishing material composed of an organic binder and aggregate. When the fire occurs, the ignition of the surface part causes a direct fire on the thermal insulation material at the rear side when heat energy is concentrated. Therefore, it is important that the finishing material in dry insulation using a dry bit has a low fire spreading property in case of a fire and does not have a sustained combustion. The purpose of this study was to evaluate the fire spreadability by changing the internal fillers while using alkoxide-based acrylic emulsions, hybrid acrylic emulsions, and general acrylic emulsions in order to suppress the fire spreading properties of exterior finish materials.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.21-25
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• 2012

This study was conducted to investigate the effects of filling and packaging temperatures on the quality changes of retorted Samgyetang during storage. The samples were manufactured after filling the broth maintained either at $50^{\circ}C$ (T1) or $85^{\circ}C$ (T2) into pouch and followed by sterilizing them at $120^{\circ}C$ for 65 min under the F value of approximately 8.0. The samples were stored at $25^{\circ}C$ up until 6 months and various physic-chemical parameters including pH, oxygen ratio in the headspace of package, residual dissolved oxygen concentration in the broth, acid value, volatile basic nitrogen value (VBN), apparent viscosity, spreadability of porridge, and sensory attributes were analyzed periodically at month 0, 1, 3, and 6, respectively. During storage time, the dissolved oxygen concentration and acid values of T2 samples tended to increase slower than T1 (p<0.05). Between T1, and T2 samples, significant differences were observed for pH and dissolved oxygen concentration over the storage period while acid values and VBN values were significantly different from 3 months (p>0.05). Contrarily, no apparent differences were observed between two samples in the apparent viscosity, spreadability of porridge, and sensory attributes over the storage period (p>0.05).