β-Tricalcium phosphate (TCP) was added to Al2O3 to make a biomaterial with good mechanical properties. Using a TCP powder synthesized by a polymer complexation method, Al2O3 composites containing 30 wt% TCP were fabricated and characterized for densification, phase, microstructure, strength, and fracture toughness. With optimizing the powder preparation conditions, a high densification of 97 % was obtained by sintering at 1350 ℃ for 2 h. No reaction between the two components occurred and there was no transition to α-TCP. TCP grains with a size of 2-4 μm were well surrounded by Al2O3 grains with a size of 1 μm or less. Strength 61(Brazilian) or 187(3-p MOR) MPa, and fracture toughness 1.7 (notched beam) or 2.5 (indentation) MPa·m1/2 were obtained, which are large improvements over the strength of TCP/Al2O3 composites and toughness of TCP and hydroxyapatite in previous studies.

본 논문은 한국의 연구개발투자가 제조업구분에 따른 파급효과들을 산업연관분석을 이용하여 분석하고 있다. 연구 방법은 2010∼2014년 국내 산업연관표 상에서 연구개발투자 부문을 외생화하고, 경제협력개발기구(OECD)의 기술수준 분류표에 입각하여 기술수준별로 제조업을 분류하여 연구개발투자가 미치는 생산유발효과와 부가가치유발효과를 분석하였다. 분석결과, 연구개발투자의 기술수준별 제조업 구분에 따른 생산유발효과는 중고기술과 중저기술에 속한 제조업에서 높은 것으로 나타났으며, 부가가치유발효과 역시 중고기술 제조업에서 높은 것으로 나타났다. 반면 연구개발투자가 가장 많은 고기술제조업에서 생산유발효과와 부가가치유발효과가 상기 2부문보다 낮은 것으로 분석되었다. 이러한 결과들은 한국 제조업이 연구개발투자를 통해 기술수준의 제고를 달성하고 이를 산업구조의 고도화로 이어간다는 품질사다리론과 연계되지 않았음을 의미한다. 이러한 분석결과로부터 한국의 연구개발투자가 고기술제조업의 생산유발과 부가가치효과의 증대를 위해 구조조정이 필요하다는 시사점을 얻었다. 본 논문은 산업연관표의 구조적 특성으로 인해 연구개발투자의 시차를 고려하지 못한 한계를 안고 있다.

큰느타리버섯 수확 후 배지를 이용한 유기퇴비를 제조하여 퇴비 원료로서의 이용가능성에 대해 실험을 진행하였다. 퇴비의 발아능력을 검증하기 위해 오이, 무, 상추, 배추를 파종한 후 발아율과 발아지수를 측정하였으며 미강과 미생물제의 첨가비율이 높을수록 높은 발아율을 나타내는 것을 확인할 수 있었다. 오이와 무의 발아지수는 전체적으로 높았으며, 상추의 경우 SMS 100%와 미강 5% 첨가구만 발아지수 70을 넘었고 배추는 미생물제 5% 첨가구에서 가장 높은 발아지수를 나타내었다. 또한 상추를 이용하여 SMS 상토 제조비율과 생육특성을 조사하기 위해 생육시험용 상토 제조비율은 일반상토 100%와 SMS 10%, SMS 20%, SMS 30%, SMS 50%, SMS 70%, SMS 100%로 제조하여 상추묘를 이식하였다. 먼저 상토재료의 이화학성 분석을 시행하였으며 SMS 첨가량이 높을수록 질소전량이 높아지는 것을 확인할 수 있었다. 하지만 상추의 SMS 처리구와 일반상토에서의 생육정도를 비교하였을 때, 중량은 SMS 10% 43.9 g, 일반상토 46.4 g로 비슷하였으며 엽록소 함량도 SMS 10% 32.8, 일반상토 SMS 10% 32.8로 같았고 나머지도 비슷한 수치를 나타내었으나 총장에서 SMS 10% 14.6 cm, 일반상토 16.8 cm로 일반상토가 더 큰 것으로 확인되었다.

This paper investigated relationship among internal as well as external motive to receive the ISO 13485 certification, countermeasure to the certification examination, active reception/execution level of the certification, and operational as well as financial performance of the medical device related enterprises in South Korea which received and are maintaining the ISO 13485 certification. SEM (structural equation model) and related analyses using AMOS 21.0 and SPSS 21.0 have been applied to verify the hypotheses of the research. Result of the research showed that internal as well as external motive for certification positively(+) affects active reception/execution level of the certification as well as countermeasure to the certification examination. The reception/execution level of the certification also positively(+) affects on the operational as well as financial performance of the certified enterprises. However, countermeasure to the certification examination was found out to negatively(-) affects the active reception/execution level of the certification and we can interpret that relatively more countermeasure to the certification examination burdens the employees of the enterprise, causing them to be less active on the reception/execution level of the certification. This research found that an enterprise’s operational/financial performance improves when an enterprise introduces the ISO 13485 certification standard spontaneously on the purpose of improving its system and the certification system is applied to the enterprise actively, not passively. This research emphasizes the need to recognize the difference of the level of active reception implication among members of an enterprise according to the motive of introduction of the certification system.

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

The present study demonstrates the effect of raw powder on the pore structure of porous W-Ni prepared by freeze drying of camphene-based slurries and sintering process. The reduction behavior of WO3 and WO3-NiO powders is analyzed by a temperature programmed reduction method in Ar-10% H2 atmosphere. After heat treatment in hydrogen atmosphere, WO3- NiO powder mixture is completely converted to metallic W without any reaction phases. Camphene slurries with oxide powders are frozen at −30 oC, and pores in the frozen specimens are generated by sublimation of the camphene during drying in air. The green bodies are hydrogen-reduced at 800 oC and sintered at 1000 oC for 1 h. The sintered samples show large and aligned parallel pores to the camphene growth direction, and small pores in the internal wall of large pores. The strut between large pores, prepared from pure WO3 powder, consists of very fine particles with partially necking between the particles. In contrast, the strut densification is clearly observed in the Ni-added W sample due to the enhanced mass transport in activation sintering.

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (－0.19~－3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

Sb-doped SnO2 (ATO) transparent conducting films are fabricated using horizontal ultrasonic spray pyrolysis deposition (HUSPD) to form uniform and compact film structures with homogeneously supplied precursor solution. To optimize the molar concentration and transparent conducting performance of the ATO films using HUSPD, we use precursor solutions of 0.15, 0.20, 0.25, and 0.30 M. As the molar concentration increases, the resultant ATO films exhibit more compact surface structures because of the larger crystallite sizes and higher ATO crystallinity because of the greater thickness from the accelerated growth of ATO. Thus, the ATO films prepared at 0.25 M have the best transparent conducting performance (12.60±0.21 Ω/□ sheet resistance and 80.83% optical transmittance) and the highest figure-of-merit value (9.44±0.17 × 10-3 Ω-1). The improvement in transparent conducting performance is attributed to the enhanced carrier concentration by the improved ATO crystallinity and Hall mobility with the compact surface structure and preferred (211) orientation, ascribed to the accelerated growth of ATO at the optimized molar concentration. Therefore, ATO films fabricated using HUSPD are transparent conducting film candidates for optoelectronic devices.

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

Porous Cu with a dispersion of nanoscale Al2O3 particles is fabricated by freeze-drying CuO-Al2O3/camphene slurry and sintering. Camphene slurries with CuO-Al2O3 contents of 5 and 10 vol% are unidirectionally frozen at -30oC, and pores are generated in the frozen specimens by camphene sublimation during air drying. The green bodies are sintered for 1 h at 700oC and 800oC in H2 atmosphere. The sintered samples show large pores of 100 μm in average size aligned parallel to the camphene growth direction. The internal walls of the large pores feature relatively small pores of ~10 μm in size. The size of the large pores decreases with increasing CuO-Al2O3 content by the changing degree of powder rearrangement in the slurry. The size of the small pores decreases with increasing sintering temperature. Microstructural analysis reveals that 100-nm Al2O3 particles are homogeneously dispersed in the Cu matrix. These results suggest that a porous composite body with aligned large pores could be fabricated by a freeze-drying and H2 reducing process.

본 연구에서는 sol-gel법을 이용하여 균일하고 결함을 최소화한 세라믹 한외여과막을 제조하였다. 알루미나 중공 사 정밀여과막 지지체의 기공 크기를 줄이기 위해, 합성된 boehmite sol과 sol-ethanol 혼합 용액을 사용하여 dip coating법으 로 지지체 표면 위에 γ-알루미나 활성층을 형성시켰다. pristine sol을 이용하여 4회 이상 코팅했을 경우 박막층의 두께가 상당히 증가하여 균열 및 박리현상을 야기시키고, 3회 코팅을 진행하였을 경우 표면 결함이 최소화된 최적의 시료를 얻을 수 있었다. 또한, 소결 온도가 γ-알루미나 활성층의 기공 크기에 미치는 영향을 분석하였다. 소결 온도가 1000°C일 때 가장 높 은 순수 투과도 값을 보였으며, 10 nm 크기의 dextran 분획분자량(molecular weight cut-off (MWCO) : 51 kDa)이 관찰되었다. 600, 800°C에서 소결한 막의 경우, 12 kDa MWCO (dextran 5 nm)를 갖는 것으로 확인되었다. 결과적으로, 코팅 용액의 조성은 박막층의 두께에 큰 영향을 주었고, 소결 온도에 따라 분획분자량이 크게 영향을 받는 것을 알 수 있었다.

Cost-effective functional phosphor nanoparticles are prepared by introducing low-cost SiO2 spheres to rareearth phosphor (YVO4:Eu3+, YVO4:Er3+, and YVO4:Nd3+) shells using a sol-gel synthetic method. These functional nanoparticles are characterized by X-ray diffraction, X-ray photoelectron spectroscopy, transmission electron microscopy, and general photoluminescence spectra. The SiO2 sphere occupying the interior of the conventional phosphor is advantageous in significantly reducing the cost of expensive rare-earth phosphor nanoparticles. The sol-gel process facilitates the core–shell structure formation; the rare-earth shell phosphor has strong interactions with chelating agents on the surfaces of SiO2 nanoparticles and thus forms layers of several nanometers in thickness. The photoluminescence wavelength is simply tuned by replacing the active materials of Eu3+, Er3+, and Nd3+. Moreover, the photoluminescent properties of the core–shell nanoparticles can be optimized by manipulating the specific contents of active materials in the phosphors. Our simple approach substitutes low-cost SiO2 for expensive rare-earth-based phosphor materials to realize cost-effective phosphor nanoparticles for various applications.

In this study, we synthesize tungsten oxide thin films by electrodeposition and characterize their electrochromic properties. Depending on the deposition modes, compact and porous tungsten oxide films are fabricated on a transparent indium tin oxide (ITO) substrate. The morphology and crystal structure of the electrodeposited tungsten oxide thin films are investigated by scanning electron microscopy (SEM) and X-ray diffraction (XRD). X-ray photoelectron spectroscopy is employed to verify the chemical composition and the oxidation state of the films. Compared to the compact tungsten oxides, the porous films show superior electrochemical activities with higher reversibility during electrochemical reactions. Furthermore, they exhibit very high color contrast (97.0%) and switching speed (3.1 and 3.2 s). The outstanding electrochromic performances of the porous tungsten oxide thin films are mainly attributed to the porous structure, which facilitates ion intercalation/deintercalation during electrochemical reactions.

Uniform TiO2 blocking layers (BLs) are fabricated using ultrasonic spray pyrolysis deposition (USPD) method. To improve the photovoltaic performance of dye-sensitized solar cells (DSSCs), the BL thickness is controlled by using USPD times of 0, 20, 60, and 100 min, creating TiO2 BLs of 0, 40, 70, and 100 nm, respectively, in average thickness on fluorine-doped tin oxide (FTO) glass. Compared to the other samples, the DSSC containing the uniform TiO2 BL of 70 nm in thickness shows a superior power conversion efficiency of 7.58±0.20% because of the suppression of electron recombination by the effect of the optimized thickness. The performance improvement is mainly attributed to the increased open-circuit voltage (0.77±0.02 V) achieved by the increased Fermi energy levels of the working electrodes and the improved short-circuit current density (15.67±0.43 mA/cm2) by efficient electron transfer pathways. Therefore, optimized TiO2 BLs fabricated by USPD may allow performance improvements in DSSCs.

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was 25.0 °Brix and showed proportional increases up to 25.0~29.7 °Brix with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the L* and a* values decreased but the b* value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.