The hydrogen reduction behavior of the CuO-Co3O4 powder mixture for the synthesis of the homogeneous Cu-15at%Co composite powder has been investigated. The composite powder is prepared by ball milling the oxide powders, followed by a hydrogen reduction process. The reduction behavior of the ball-milled powder mixture is analyzed by X-ray diffraction (XRD) and temperature-programmed reduction at different heating rates in an Ar-10%H2 atmosphere. The scanning electron microscopy and XRD results reveal that the hydrogen-reduced powder mixture is composed of fine agglomerates of nanosized Cu and Co particles. The hydrogen reduction kinetics is studied by determining the degree of peak shift as a function of the heating rate. The activation energies for the reduction of the oxide powders estimated from the slopes of the Kissinger plots are 58.1 kJ/mol and 65.8 kJ/mol, depending on the reduction reaction: CuO to Cu and Co3O4 to Co, respectively. The measured temperature and activation energy for the reduction of Co3O4 are explained on the basis of the effect of pre-reduced Cu particles.

Information and communication technologies are developing rapidly as IC chip size becomes smaller and information processing becomes faster. With this development, digital circuit technology is being widely applied to mobile phones, wireless LANs, mobile terminals, and digital communications, in which high frequency range of GHz is used. In highdensity electronic circuits, issues of noise and EMC(Electro-Magnetic Compatibility) arising from cross talk between interconnects or devices should be solved. In this study, sheet-type electromagnetic wave absorbers that cause electromagnetic wave attenuation are fabricated using composites based on soft magnetic metal powder and silicon rubber to solve the problem of electromagnetic waves generated in wireless communication products operating at the frequency range of 2.4 GHz. Sendust(Fe-Si-Al) and carbonyl iron(Fe-C) were used as soft magnetic metals, and their concentrations and sheet thicknesses were varied. Using soft magnetic metal powder, a sheet is fabricated to exhibit maximum electromagnetic attenuation in the target frequency band, and a value of 34.2dB(99.9 % absorption) is achieved at the target frequency.

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

The objective of this study is to investigate the influence of powder shape and densification mechanism on the microstructure and mechanical properties of Ti-6Al-4V components. BE powders are uniaxially and isostatically pressed, and PA ones are injection molded because of their high strengths. The isostatically compacted samples exhibit a density of 80%, which is higher than those of other samples, because hydrostatic compression can lead to higher strain hardening. Owing to the higher green density, the density of BE-CS (97%) is found to be as high as that of other samples (BE-DS (95%) and P-S (94%)). Furthermore, we have found that BE powders can be consolidated by sintering densification and chemical homogenization, whereas PA ones can be consolidated only by simple densification. After sintering, BE-CS and P-S are hot isostatically pressed and BE-DS is hot forged to remove residual pores in the sintered samples. Apparent microstructural evolution is not observed in BE-CSH and P-SH. Moreover, BE-DSF exhibits significantly fine grains and high density of low-angle grain boundaries. Thus, these microstructures provide Ti-6Al-4V components with enhanced mechanical properties (tensile strength of 1179 MPa).

In the present work, spheroidization of angular vanadium powders using a radio frequency (RF) thermal plasma process is investigated. Initially, angular vanadium powders are spheroidized successfully at an average particle size of 100 μm using the RF-plasma process. It is difficult to avoid oxide layer formation on the surface of vanadium powder during the RF-plasma process. Titanium/vanadium/stainless steel functionally graded materials are manufactured with vanadium as the interlayer. Vanadium intermediate layers are deposited using both angular and spheroidized vanadium powders. Then, 17-4PH stainless steel is successfully deposited on the vanadium interlayer made from the angular powder. However, on the surface of the vanadium interlayer made from the spheroidized powder, delamination of 17-4PH occurs during deposition. The main cause of this phenomenon is presumed to be the high thickness of the vanadium interlayer and the relatively high level of surface oxidation of the interlayer.

Nb-Si-B alloys with Nb-rich compositions are fabricated by spark plasma sintering for high-temperature structural applications. Three compositions are selected: 75 at% Nb (Nb0.7), 82 at% Nb (Nb1.5), and 88 at% Nb (Nb3), the atomic ratio of Si to B being 2. The microstructures of the prepared alloys are composed of Nb and T2 phases. The T2 phase is an intermetallic compound with a stoichiometry of Nb5Si3-xBx (0 ≤ x ≤ 2). In some previous studies, Nb-Si- B alloys have been prepared by spark plasma sintering (SPS) using Nb and T2 powders (SPS 1). In the present work, the same alloys are prepared by the SPS process (SPS 2) using Nb powders and hypereutectic alloy powders with composition 67at%Nb-22at%Si-11at%B (Nb67). The Nb67 alloy powders comprise T2 and eutectic (T2 + Nb) phases. The microstructures and hardness of the samples prepared in the present work have been compared with those previously reported; the samples prepared in this study exhibit finer and more uniform microstructures and higher hardness.

본 연구는 팽화스낵에 기능성 및 영양적으로 뛰어난 인삼의 활용도를 높이고자 각 조건별로 팽화스낵을 제조해 품질특성을 조사하였다. 수분함량(1, 4, 7, 10%)을 달리하여 pellet을 제조하고, 백미와 혼합한 뒤 팽화온도(180-220℃)를 달리하여 스낵을 제조하였다. 팽화스낵 제조 시, pellet의 수분함량과 팽화온도가 낮을수록 팽화가 잘 일어나지 않아 딱딱한 질감과 온전하지 않은 모양으로 제조되었다. 색도에서는 pellet의 수분함량과 팽화온도가 높을수록 명도, 적색도, 비체적은 증가하는 경향을 나타내었지만, 조직감에서는 감소하였다. 이에 따라 인삼을 이용한 팽화스낵 제조 시에는 적절한 수분함량과 팽화온도가 필요할 것으로 생각된다.

Zinc oxide(ZnO) micro/nanocrystals are grown via thermal evaporation of ZnO powder mixed with Mn powder, which is used as a reducing agent. The ZnO/Mn powder mixture produces ZnO micro/nanocrystals with diverse morphologies such as rods, wires, belts, and spherical shapes. Rod-shaped ZnO micro/nanocrystals, which have an average diameter of 360 nm and an average length of about 12 μm, are fabricated at a temperature as low as 800 °C due to the reducibility of Mn. Wireand belt-like ZnO micro/nanocrystals with length of 3 μm are formed at 900 °C and 1,000 °C. When the growth temperature is 1,100 °C, spherical shaped ZnO crystals having a diameter of 150 nm are synthesized. X-ray diffraction patterns reveal that ZnO had hexagonal wurtzite crystal structure. A strong ultraviolet emission peak and a weak visible emission band are observed in the cathodoluminescence spectra of the rod- and wire-shaped ZnO crystals, while visible emission is detected for the spherical shaped ZnO crystals.

이 연구는 경상북도 봉화지역에서 매장된 천연 광물을 이용하여 화장료용의 분체로써 활용 가치를 부여한 코팅 방법에 관한 것이다. 이 광물의 이름은 부석이라고 칭하며, 미립자 파우더를 개발하여 이 파우더의 성능을 평가하고 화장품의 효능적 가치가 있는가에 대하여 연구한 결과를 보고한다. 이 파우더의 표면에 오일을 코팅하기 위하여 미립자 표면에 알루미늄하이드록사이드를 1차 코팅한 후에 여기에 알킬실란으로 코팅하였다. 또한, 식물성 오일로 코팅하여 파우더의 응집을 막고, 오일상에서의 분산성을 높일 수 있도록 하였다. 첫째; 부석파우더의 입자는 10~50μm의 입자를 가지고 있었으며, 입자의 표면에 다공성의 구멍이 있었다. 둘째; 이 파우더의 구성성분은 SiO2, Al2O3, Fe2O3, MgO, CaO, K2O2, Na2O, TiO2, TiO2, MnO, Cr2O3, V2O5 등을 함유하였다. 셋째: 이 파우더의 입자는 판상형 구조를 가지며, 다공성으로 적갈색을 가지고 있음을 SEM과 TEM 분석을 통하여 알 수 있었다. 넷째; 이 부석 파우더의 원적외선 방사율은 0.924㎛이었으며, 방사에너지는 3.72 x 10²W/m²·㎛ 이었다. 또한 음이온 방출량은 128 ION/cc를 방출하는 것으로써, 코팅을 하더라도 변하지 않고 그대로 그 성능이 유지되는 것을 알 수 있었다. 이러한 결과를 바탕으로 화장품의 응용분야로써 비비크림, 쿠션파운데이션, 파우더펙트 등의 색조화장품, 선블록크림, 워시오프 마사지팩 등의 기초 화장료에 폭넓게 응용이 가능할 것으로 기대한다.

The recent development of information and communication technologies brings new changes to automobile traffic systems. The most typical example is the advancement of dedicated short range communication(DSRC). DSRC mainly consists of an intelligent transportation system(ITS), an electronic toll collection system(ETCS) and an advanced traveler information system(ATIS). These wireless communications often cause unnecessary electromagnetic waves, and these electromagnetic waves, in turn, cause frequent system malfunction. To solve this problem, an absorber of electromagnetic waves is suggested. In this research, various materials, such as powdered metal and iron oxides, are used to test the possibility for an effective absorption of the unnecessary electromagnetic waves. The various metal powders are made into a thin sheet form by compositing through processing. The electromagnetic characteristics(complex permittivity, complex permeability) of the fabricated sheet are measured. As a result, we achieve –6.5 dB at 940 MHz(77.6 % absorption rate) with a 1.0 mm-thickness electromagnet wave absorber, and –9.5 dB at 940 MHz(88.8 % absorption rate) with a 2.0 mm-thickness absorber.

Atomic layer deposition (ALD) is widely used as a tool for the formation of near-atomically flat and uniform thin films in the semiconductor and display industries because of its excellent uniformity. Nowadays, ALD is being extensively used in diverse fields, such as energy and biology. By controlling the reactivity of the surface, either homogeneous or inhomogeneous coating on the shell of nanostructured powder can be accomplished by the ALD process. However, the ALD process on the powder largely depends on the displacement of powder in the reactor. Therefore, the technology for the fluidization of the powder is very important to redistribute its position during the ALD process. Herein, an overview of the three types of ALD reactors to agitate or fluidize the powder to improve the conformality of coating is presented. The principle of fluidization its advantages, examples, and limitations are addressed.

Ni hydroxides (Ni(OH)2) are synthesized on Ni foam by varying the hexamethylenetetramine (HMT) concentration using an electrodeposition process for pseudocapacitor (PC) applications. In addition, the effects of HMT concentration on the Ni(OH)2 structure and the electrochemical properties of the PCs are investigated. HMT is the source of amine-based OH− in the solution; thus, the growth rate and morphological structure of Ni(OH)2 are influenced by HMT concentration. When Ni(OH)2 is electrodeposited at a constant voltage mode of -0.85 V vs. Ag/AgCl, the cathodic current and the number of nucleations are significantly reduced with increasing concentration of HMT from 0 to 10 mM. Therefore, Ni(OH)2 is sparsely formed on the Ni foam with increasing HMT concentration, showing a layered double-hydroxide structure. However, loosely packed Ni(OH)2 grains that are spread on Ni foam maintain a much greater surface area for reaction and result in the effective utilization of the electrode material due to the steric hindrance effect. It is suggested that the Ni(OH)2 electrodes with HMT concentration of 7.5 mM have the maximum specific capacitance (1023 F/g), which is attributed to the facile electrolyte penetration and fast proton exchange via optimized surface areas.

본 연구는 돈사 내 저장된 돼지분뇨 슬러리에 액상 일라이트와 일라이트 분말을 첨가하여 악취에 미치는 영향을 분석하였다. 공시 돼지는 3원교잡종(Yorkshire×Land race×Duroc) 4개월령 암컷 비육돈 (65~68 kg) 360두를 이용하였다. 시험구 배치는 무처리한 대조구와 돼지분뇨 슬러리에 일라이트 액상 33%와 분말 5%를 첨가한 처리구로 3반복(40두) 120두에 적용하여 완전 임의배치법의 3주간 사양 시험 하였다. 악취 저감제 처리는 슬러리 피트(slurry pit ; 3.75 m×9 m×1.2 m, 20 ton 저장 규모)아래에 저장된 슬러리양을 계산하여 일정한 비율에 맞추고, 매주 액상 일라이트는 분무하거나 또는 일라이트 분말은 뿌려주었다. 악취 측정은 슬러리 피트 위 10 cm 위치에서 암모니아, 황화수소, 메틸 메르캅탄 및 디메틸 설파이드를 측정하였다. 사양기간 동안 암모니아 발생량은 일라이트 처리 형태에 의해 크게 영향을 주었다(p<0.05). 특히 암모니아 발생량은 액상 일라이트 33% 처리구는 30~46%, 일라이트 분말 5% 처리구에서는 30~54% 감소되었다. 황화수소 발생량은 2018년 12월 24일에 측정된 결과를 제외 하고 사양기간 동안 일라이트 처리 형태에 따라 유의적으로 영향을 주었다(p<0.05). 처리구의 황화수 소 발생 감소량은 대조구와 비교할 때, 액상 일라이트 33% 처리구에서는 16~60%, 일라이트 분말 5% 처리구는 7~59%였다. 측정기간 동안 평균 메틸 메르캅탄과 디메틸 설파이드 농도는 모든 시험구에서 발생되지 않았다. 3주간 사양 시험에서 평균 암모니아 농도의 경우, 액상 일라이트 33% 처리구는 38.6%, 일라이트 분말 5% 처리구는 39.7% 감소되었다(p<0.05). 평균 황화수소 농도는 액상 일라이트 33% 처리구와 일라이트 분말 5% 처리구는 비슷한 수준인 42.5% 감소되는 것으로 나타났다(p<0.05). 결론적으로 본 사양시험의 결과 액상 또는 분말 일라이트 처리는 돈사 내 발생되는 암모니아와 황화수소에 대한 유의미한 저감효과를 나타내었다.

In this study, effects of gelatin extracted from chicken feet powder and wheat fiber on physicochemical properties of gel were determined. Gel samples were prepared with different concentrations of chicken feet gelatin powder (2, 3, and 4%) and wheat fiber (0, 1, and 2%). Gel strength increased (p<0.05) with increasing concentrations of both chicken feet gelatin powder and wheat fiber. In each gel sample, melting point and apparent viscosity of the gel was affected by different chicken feet gelatin powder concentrations irrespective of the wheat fiber concentrations (0, 1, or 2%). The 4% chicken feet gelatin powder induced the highest melting point among all gel samples regardless of the wheat fiber concentration. The gel sample with 4% chicken feet gelatin powder and 2% wheat fiber showed the highest values (p<0.05). With the increasing concentrations of wheat fiber, CIE L* increased in gel samples with chicken feet gelatin powder at 3 and 4% (p<0.05). Lower CIE a* was observed in gel samples with wheat fiber at 1 and 2% compared to gel samples without wheat fiber (p<0.05). CIE b* of gel samples with 2% chicken feet gelatin powder was decreased as increasing the addition level of wheat fiber (p<0.05). Consequently, our studies show that chicken feet gelatin powder and wheat fiber mixture could be used as a food ingredient since they have various effects on physicochemical properties of gel such as an effect on gel strength, melting point, viscosity, and color.

Lactic acid bacteria (LAB) were isolated and analysed its fermentation ability in triticale powder at different moisture levels. Furthermore, the antibacterial activity of fermented silage extract against cattle pathogens was also studied. The isolated strains were P. pentosaceus (TC48) and L. brevis (TC50) that confirmed based on biochemical and 16srRNA sequences methods. Extract from LAB fermented silage showed higher antibacterial activity (inhibition zone diameters: 18~24.2 mm) against E. coli P. aeruoginosa, S. aureus and E. Fecalis than the non-inoculated silage extract. TC48 and TC52 strains exhibited high tolerance to artificial gastric, duodenal and intestinal fluids. In summary, lactic acid bacteria mediated fermentation of triticale silage extract showed great antibacterial activity with significant probiotic characteristics might be an effective and safe way to provide new strategies for reducing the incidence of pathogenic bacteria associated diseases in animals.