Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.

The present study focused on the synthesis of Bi-Sb-Te-based thermoelectric powder by an oxidereduction process. The phase structure, particle size of the synthesized powders were analyzed using XRD and SEM. The synthesized powder was sintered by the spark plasma sintering method. The thermoelectric property of the sintered body was evaluated by measuring the Seebeck coefficient and specific electric resistivity. The powder had been synthesized by a combination of mechanical milling, calcination and reduction processes using mixture of , and powders. The sintered body of the powder synthesized by an oxide-reduction process showed p-type thermoelectric characteristics, even though it had lower thermoelectric properties than the sintered body of the thermoelectric powder synthesized by the conventional melting-crushing method.

In the present work, ethylene glycol-based (EG) copper oxide nanofluids were synthesized by pulsed wire evaporation method. In order to explode the pure copper wire, high voltage of 23 kV was applied to the both ends of wire and argon/oxygen gas mixture was used as reactant gas. EG-based copper oxide nanofluids with different volume fraction were prepared by controlling explosion number of copper wire. From the transmission electron microscope (TEM) image, it was found that the copper oxide nanoparticles exhibited an average diameter about 100 nm with the oxide layer of 2~3 nm. The synthesized copper oxide consists of CuO/ phases and the Brunauer Emmett Teller (BET) surface area was estimated to be . From the analyses of thermal properties, it is suggested that viscosity and thermal conductivity of EG-based copper oxide nanofluids do not show temperature-dependent behavior over the range of 20 to . On the other hand, the viscosity and thermal conductivity of EG-based copper oxide nanofluids increase with volume fraction due to the active Brownian motion of the nanoparticles, i.e., nanoconvection.

본 연구는 마요네즈 제조 시 유화제로 사용되고 있는 난황이 콜레스테롤을 다량 함유하고 있는 점을 개선하기 위하여 난황 대신 두유를 사용하였고, 된장의 항산화 효과로 인해 마요네즈의 저장성을 증진시켜줄 수 있을 것이라는 점에 착안하여, 유화제 종류와 된장분말 첨가가 마요네즈의 품질특성을 증진시킬 수 있는지 조사하고자 시행하였으며 그 결과는 다음과 같다. 1) 총 페놀함량은 E1이 97.92 mg%, E2는 131.15 mg%, E3는 172.81 mg%로 증가되었고, S1은 56.87 mg%, S2는 111.39 mg%, S3는 152.75 mg%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 2) 전자공여능은 E1이 20.49%에서 E2는 34.32%, E3는 50.95%로 증가되었고, S1은 9.59%, S2는 16.02%, S3는 38.77%로 된장분말의 첨가량이 증가할수록 증가하였다(p<0.001). 총 페놀함량과 전자공여능 측정 결과 된장분말을 6% 함유한 E3, S3에서 높게 나타났다. 3) 색도 측정 결과 L값(명도)은 E군이 S군보다 높게 나타났다. a값(적색도)는 S군이 높았고, b값(황색도)는 E군이 높게 나타났다. 된장분말이 증가할수록 L값(명도)은 감소하였고, a값(적색도)과 b값(황색도)는 증가하였다(p<0.001). 4) 콜레스테롤 함량은 E군이 152.87-156.62 mg/100 g, S군은 2.87-8.29 mg/100 g으로 나타나 두유로 만든 마요네즈의 콜레스테롤 함량이 매우 낮았다(p<0.001). 5) 관능검사 결과는 된장분말의 첨가량이 증가할수록 색의 점수는 낮았고 신맛, 짠맛, 발림성은 증가하였다. E군은 S군보다 기름 냄새와 느끼한 맛이 강한 것으로 나타났다. 관능검사의 전반적인 결과로 볼 때 향, 전체적인 맛, 전체적인 기호도에서 된장분말 3%를 함유한 두유마요네즈 S2가 가장 적당한 마요네즈라고 사료된다. 연구 결과를 종합해 보면 난황 대신 두유를 사용하고 된장을 3% 첨가한 마요네즈에서 관능검사 시 높은 점수를 나타냈고, 콜레스테롤은 150 mg/100 g에서 10 mg/100 g로 낮출 수 있었다. 비록 두유보다 난황을 사용한 마요네즈가 더 높은 항산화성을 나타내었지만 저장성 실험을 한 결과 두유마요네즈가 더 높은 저장성을 보였다. 이와 같은 마요네즈가 개발된다면 계란의 난황 대신 두유를 사용하여 콜레스테롤 함유량을 낮출 수 있으며 계란 알레르기를 가지고 있는 환자들에게 도움을 줄 것이다. 그리고 된장 분말이 항산화작용을 하는 점을 이용하여 식품의 보존제로 첨가하여 식용유지의 산화를 방지하고 우리의 전통 발효식품인 된장을 서양요리에 접목 시킬 수 있어 우리나라 전통 발효식품인 된장을 세계화시키는데 기여할 수 있을 것으로 기대된다.

The investigation is to modify the mechanical and chemical properties of Mg alloys using a combination of rapid solidification and surface treatment. As the first approach, was gas atomized and pressure sintered by spark plasma sintering process (SPS), showing much finer microstructure and higher strength than the alloys as cast. Further modification was performed by treating the surface of PM Mg specimen using Plasma electrolytic oxidation (PEO) process. During the PEO processing, MgO layer was initiated to form on the surface of Mg powder compacts, and the thickness and the density of MgO layer were varied with the reaction time. The thickening rate became low with the reaction time due to the limited diffusion rate of Mg ions. The surface morphology, corrosion behavior and wear resistance were also discussed

The oxidation of nanocrystalline powder has been conducted to investigate its influence on the electromagnetic wave absorption characteristics of the soft magnetic material. Oxidation occurred primarily on the surface of nanocrystals. Oxidation reduced the real part of complex permeability due to the reduction of the relative volume of the powder, which otherwise contributes to the permeability. Oxidation reduced the absorption efficiency of the sheet at frequencies over 1GHz, indicating that the relative contribution of skin depth increments to the absorption was not significant. The pulverization and milling process lowered the optimum crystallization temperature of the material by because of the internal energy accumulated during the fragmentation and powder thinning processes.

Oxidation behavior and microstructural characteristics of nano-sized Sn powder were studied. DTA-TG analysis showed that the Sn powder exhibited an endothermic peak at and exothermic peak at with an increase in weight. Based on the phase diagram consideration of Sn-O system and XRD analysis, it was interpreted that the first peak was for the melting of Sn powder and the second peak resulted from the formation of phase. Microstructural observation revealed that the powder, heated to under air atmosphere, consisted of agglomerates with large particle size due to the melting of Sn powder during heat treatment. Finally, fine SnO2 powders with an average size of 50nm can be fabricated by controlled heat treatment and ultrasonic milling process

Aluminum nitride (AlN) nanopowders with low degree of agglomeration and uniform particle size were synthesized by carbothermal reduction of alumina and subsequent direct nitridization. Boehmite powder was homogeneously admixed with carbon black nanopowders by ball milling. The powder mixture was treated under ammonia atmosphere to synthesize AlN powder at lour temperature. The effect of process variables such as boehmite/carbon black powder ratio, reaction temperature and reaction time on the synthesis of AlN nanopowder was investigated.

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at 30℃ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

In the present study, the focus is on the effect of cobalt oxide powder in the carbothermal reduction of the titanium-cobalt-oxygen based oxide powder by solid carbon for the optimizing synthesis process of ultra fine TiC/Co composite powder. The titanium-cobalt-oxygen based oxide powder was prepared by the combination of the spray drying and desalting processes using the titanium dioxide powder and cobalt nitrate as the raw materials. The titanium-cobalt-oxygen based oxide powder was mixed with carbon black, and then this mixture was carbothermally reduced under flowing argon atmosphere. Changes in the phase structure and thermal gravity of the mixture during carbothermal reduction were analysed using XRD and TGA. Titanium-cobalt-oxygen based oxide powder desalted at had a mixture of . And the one desalted at had a mixture of . In the case of the former powder, the reduction of cobalt oxide powder in the titanium-cobalt-oxygen based oxide powder occurred at lower temperature than the latter one. However, the carbothermal reduction of titanium dioxide powder in the titanium-cobalt-oxygen based oxide powder with a mixture of occurred at higher temperature than the one with a mixture of . And also, the former powder showed a lower TiC formation ability than the latter one.

In order to prevent the oxide formation on the surface of nano-size iron particles and thereby to improve the oxidation resistance, iron nanoparticles synthesized by a chemical vapor condensation method were directly soaked in hexadecanethiol solution to coat them with a polymer layer. Oxygen content in the polymer-coated iron nanoparticles was significantly lower than that in air-passivated particles possessing iron-core/oxide-shell structure. Accordingly, oxidation resistance of the polymer-coated particles at an elevated temperature below in air was times higher than that of the air- passivated particles.