Bismuth-telluride based thermoelectric powders were fabricated by two-step planetary milling process which produces bimodal size distribution ranging . The powders were reduced in hydrogen atmosphere to minimize oxygen contents which cause degradation of thermoelectric performance by decreasing electrical conductivity. Oxygen contents were decreased from 0.48% to 0.25% by the reduction process. In this study, both the as-synthesized and the reduced powders were consolidated by the spark plasma sintering process at for 10 min at the heating rate of and then their thermoelectric properties were investigated. The sintered samples using the reduced p-type thermoelectric powders show 15% lower specific electrical resistivity () than those of the as-synthesized powders while Seebeck coefficient and thermal conductivity do not change a lot. The results confirmed that ZT value of thermoelectric performance at room temperature was improved by 15% due to high electric conductivity caused by the controlled oxygen contents present at bismuth telluride materials.

Carbon-nanotube-embedded bismuth telluride (CNT/) matrix composites were fabricated by a powder metallurgy process. Composite powders, whereby 5 vol.% of functionalized CNTs were homogeneously mixed with alloying powders, were successfully synthesized by using high-energy ball milling process. The powders were consolidated into bulk CNT/ composites by spark plasma sintering process at for 10 min. The fabricated composites showed the uniform mixing and homogeneous dispersion of CNTs in the matrix. Seebeck coefficient of CNT/ composites reveals that the composite has n-type semiconducting characteristics with values ranging to with increasing temperature. Furthermore, the significant reduction in thermal conductivity has been clearly observed in the composites. The results showed that CNT addition to thermoelectric materials could be useful method to obtain high thermoelectric performance.

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The Aw (water activity) test of color mooks has performed to examine their water activity individually. The Aw of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

참나물의 잎과 줄기부위에서 가장 많이 함유하고 있는 무기 성분은 K, P, Ca, Mg 순이었으며 잎 부위가 줄기부위보다 Ca, P, Mg함유량이 약 4배 정도 많았다 전자코를 이용한 휘발성 향기성분 패턴은 신선한 참나물의 경우 제1주성분 값이 +값을, 음건한 건조 참나물은 - 값을 나타내어서 신선한 참나물과 건조한 참나물 사이에는 뚜렷한 차이를 보였고 건조방법에 따른 시료간의 구별이 가능하였다. SDE법에 의해 신선한 참나물은 aldehydes 3종, alcohols 9종, ester 4종, hydrocarbons 5종, terpen hydrocarbons 34종, ketone 1종, 기타 2종의 총 58 종이 확인되었고, 음건한 참나물은 aldehydes 4종, alcohols 7종, hydrocarbon 1종, terpen hydrocarbons 17종, ketone 1종, 기타 1종의 총 31종이 확인되었다. SDE법에 의한 신선, 음건한 참나물 모두 α-selinene(37.89%, 12.59%)가 가장 많이 확인되었는데 신선할 때보다 음건한 경우 휘발성향기성분의 peak수와 peak area%가 적었다. CAR/PDMS fiber HS-SPME법에 의해 34종이 확인되었는데 aldehydes 2종, alcohols 2종, hydrocarbons 7종, terpen hydrocarbons 23종이며 myrcene(15.50%)가 가장 많이 확인되었다. PDMS fiber HS-SPME법에 의해 aldehydes 1종, alcohols 1종, hydrocarbons 2종, terpen hydrocarbons 17종으로 총 21종이 확인되었고 germacrene D(16.84%)가 가장 많았다. SDE법에 의한 경우가 SPME법보다 향기성분의 종류와 양이 많았고 HS-SPME법의 경우 CAR/PDMS fiber가 PDMS fiber 보다 더 많은 종류의 향기가 확인되었다.