In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general redcolored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

This study focuses on fabricating silver flake powder by a mechanical milling process and investigating the formation of flake-shaped particles during milling. The silver flake powder is fabricated by varying the mechanical milling parameters such as the amount of powder, ball size, impeller rotation speed, and milling time of the attrition ballmill. The particle size of the silver flake powder decreases with increasing amount of powder; however, it increases with increasing impeller rotation speed. The change in the particle size of the silver flake powder is analyzed based on elastic collision between the balls, taking energy loss of the balls due to the powder into consideration. The change in the particle size of the silver flake powder with mechanical milling parameters is consistent with the change in the diameter of the elastic deformation contact area of the ball, due to the collision between the balls, with milling parameters. The flake-shaped silver particles are formed at the elastic deformation contact area of the ball due to the collision. Keywords: Flake powder, Milling, Ball collision, Elastic deformation

10 wt.% and 20 wt.%Li-TiO2 composite powders are synthesized by a sol-gel method using titanium isopropoxide and Li2CO3 as precursors. The as-received amorphous 10 wt.%Li-TiO2 composite powders crystallize into the anatase-type crystal structure upon calcination at 450oC, which then changes to the rutile phase at 750oC. The asreceived 20 wt%Li-TiO2 composite powders, on the other hand, crystallize into the anatase-type structure. As the calcination temperature increases, the anatase TiO2 phase gets transformed to the LiTiO2 phase. The peaks for the samples obtained after calcination at 900oC mainly exhibit the LiTiO2 and Li2TiO3 phases. For a comparison of the photocatalytic activity, 10 wt.% and 20 wt.% Li-TiO2 composite powders calcined at 450oC, 600oC, and 750oC are used. The 20 wt.%Li-TiO2 composite powders calcined at 600oC show excellent efficiency for the removal of methylorange

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

본 연구의 목적은 벼메뚜기(Oxya chinensis sinuosa) 분말 섭취가 유산소성 운동훈련(트레드밀 달리기)의 병행 유무에 의해 ICR 생쥐의 에 너지 대사를 증가시키는지를 알아보고자 하는 것이다. 이 목적을 달성하기 위하여, 28 마리의 ICR 생쥐를 보통식 대조군(CON), 보통식 대조군 으로서 운동훈련 병행군(COEX), 벼메뚜기 분말이 혼합된 사료 섭취군(GH), 그리고 벼메뚜기 분말이 혼합된 사료를 섭취함과 동시에 운동훈련 을 병행군(GHEX)으로 구분하였다. 벼메뚜기 분말 사료섭취 및 운동은 6주간 진행하였다. 체중증가율은 유의하지 않았다. 지방량은 GH와 GHEX에서 유의하게 감소하였다. 혈중 glutamic oxaloacetic transaminase와 glutamic pyruvic transaminase 수준은 처치 집단간 변화가 없었다. 제2형 당수송체 및 제4형 당수송체는 처치 집단간 유의한 차이가 없었다. GHEX의 fibronectin type III domain-containing protein 5 단백질 발현량이 가장 높았다. AMP-activated protein kinase 단백질 수준은 GHEX에서 유의하게 증가하였다. Glycogen synthase kinase 3 beta 단백질 발현량은 GHEX가 CON과 비교할 때 감소하였다. 이러한 결과들은 벼메뚜기 분말을 섭취하면서 지구성 운동훈련을 하는 경우에 에너지 대사에 영향을 준다는 것을 제시하고 있다.

식용곤충은 대체 식량자원으로 관심이 증가되고 있다. 본 연구의 목적은 누에나방 번데기 분말 섭취 유무에 따른 저항성운동 훈련(등장성 수축)이 ICR 마우스의 근육량 증가에 미치는 영향을 분석하였다. 이를 위하여 ICR 마우스 28마리를 대조군(CON), 저항성운동 훈련군(EX), 누에나방 번데기 분말 섭취군(SP), 누에나방 번데기분말 섭취 저항성운동 훈련군(SPEX)으로 그룹 당 각각 7마리씩 분류하였다. 체중증가율은 EX와 SPEX가 CON과 SP에 비해 유의하게 억제되었다. 혈중 총 단백질 농도는 SPEX가 다른 그룹에 비하여 가장 높았다. 알부민 농도 변화는 운동훈련 병행 시에만 증가하였다. 혈액 GOT와 GPT 수준은 유의차가 없었다. Akt와 Gsk-3β의 단백질 발현의 유의차는 없었다. 그러나 번데 기 분말 섭취 시 Akt 증가 및 Gsk-3β의 감소 경향이 나타났다. 비복근 근육 양은 저항성 운동 훈련을 하였을 때만 증가하였다. 그리고 또한, 번데 기 분말 섭취 시 근육량은 유의차가 없었으나 증가하는 경향을 보였다. 이러한 결과는 저항성 운동훈련과 누에나방 번데기 분말 섭취는 간독성을 유발하지 않고 근육량을 증가시킬 수 있다는 점을 시사한다. 그러나 보다 상세한 결과를 제시하기 위해 부가적인 연구가 필요할 것이다.

The self-propagating high temperature synthesis approach was applied to synthesize amorphous boron nanopowders in argon atmospheres. For this purpose, we investigated the characteristics of a thermally induced combustion wave in the B2O3 + α Mg system(α = 1.0-8.0) in an argon atmospheres. In this study, the exothermic nature of the B2O3-Mg reaction was investigated using thermodynamic calculations. Experimental study was conducted based on the calculation data and the SHS products consisting of crystalline boron and other compounds were obtained starting with a different initial molar ratio of Mg. It was found that the B2O3 and Mg reaction system produced a high combustion temperature with a rapid combustion reaction. In order to regulate the combustion reaction, NaCl, Na2B4O7 and H3BO3 additives were investigated as diluents. In an experimental study, it was found that all diluents effectively stabilized the reaction regime. The final product of the B2O3 + α Mg system with 0.5 mole Na2B4O7 was identified to be amorphous boron nano-powders(< 100 nm).

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. ‘L’ and ‘b’ decreased with an increase in the cranberry powder concentration, but ‘a’ increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder

Poly-methylmetacrylate (PMMA) is mainly applied in the plastic manufacturing industry, but PMMA is weak and gradually got discolor. The strength of PMMA can be improved through organic-inorganic hybrid nano composites with inorganic nano particles such as, SiO2 or ZrO. However, inorganic nano particles are mostly agglomerated spontaneously. In this study, the zeta potential is controlled using different types of organic solvent with different concentrations, dispersibillity of SiO2 nano particles on the PMMA particle are analyzed. When 3 M acetic acid is used, absolute value of the zeta potential is higher, SiO2 nano particle is well attached, and dispersed on the PMMA particle surface. Results indicate that the absolute value of the zeta potential affects the stability of SiO2 dispersion.

팽이버섯 내에 존재하는 GAD 효소를 발효를 통해 활 성화 시켜 MSG를 GABA로의 전환율을 높이고자 하였다. 효과적인 고농도 GABA를 생산하기 위해 나노분말 팽이 버섯에다가 수경재배한 인삼을 첨가하여 야쿠르트발효기 에서 발효한 결과 GABA 전환율은 팽이나노인삼분말 발 효군(88%) > 팽이분말 발효군(52%) > 팽이나노분말 발 효군(44%) 순으로 나타났다. 이러한 결과는 MSG를 기질 로 첨가하는 식품에서 활용할 가치가 있으리라 사료된다.

Porous W with spherical and directionally aligned pores was fabricated by the combination of sacrificial fugitives and a freeze-drying process. Camphene slurries with powder mixtures of WO3 and spherical PMMA of 20 vol% were frozen at −25 oC and dried for the sublimation of the camphene. The green bodies were heat-treated at 400 oC for 2 h to decompose the PMMA; then, sintering was carried out at 1200 oC in a hydrogen atmosphere for 2 h. TGA and XRD analysis showed that the PMMA decomposed at about 400 oC, and WO3 was reduced to metallic W at 800 oC without any reaction phases. The sintered bodies with WO3-PMMA contents of 15 and 20 vol% showed large pores with aligned direction and small pores in the internal walls of the large pores. The pore formation was discussed in terms of the solidication behavior of liquid camphene with solid particles. Spherical pores, formed by decomposition of PMMA, were observed in the sintered specimens. Also, microstructural observation revealed that struts between the small pores consisted of very fine particles with size of about 300 nm.