In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

Carbon contamination from the binder resin is an inherent problem with the metal powder injection molding process. Residual carbon in the W-Cu compacts has a strong impact on the thermal and electric properties. In this study, uncertainty was quantified to evaluate determination of carbon in a W-15%Cu MIM body by the combustition method. For a valid generalization about this evaluation, uncertainty scheme applied even to the repeatability as well as the uncertainty sources of each analyse step and quality appraisal sources. As a result, the concentration of carbon in the W-Cu part were measured as 0.062% with expanded uncertainty of 0.003% at 95% level. This evaluation example may be useful to uncertainty evaluation for other MIM products.