This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.

This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample’s brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

In this study, changes in the microstructure and mechanical properties of cast and extruded Al-2Li-1Ce alloy materials were investigated as the Mg content was varied. The density decreased to 2.485, 2.46 and 2.435 g/cm3 when the Mg content in the Al-2Li-1Ce alloy was increased to 2, 4 and 6 wt%, respectively. Intermetallic compounds of Al11Ce3 were observed in all alloys, while the β-phase of Al3Mg2 was observed in alloys containing 6 wt% of Mg. In the extruded material, with increasing Mg content the average grain size decreased to 84.8, 71.6 and 36.2 μm, and the fraction of high-angle grain boundaries (greater than 15°) increased to 82.8 %, 88.6 %, and 91.8 %, respectively. This occurred because the increased Mg content promotes dynamic recrystallization during hot extrusion. Tensile test results showed that as the Mg content increased, both the yield strength and tensile strength increased. The yield strength reached 86.1, 107.3, and 186.4 MPa, and the tensile strength reached 215.2, 285, and 360.5 MPa, respectively. However, it is worth noting that the ductility decreased to 27.78 %, 25.65 %, and 20.72 % as the Mg content increased. This reduction in ductility is attributed to the strengthening effect resulting from the increased amount of dissolved Mg, and grain refinement due to dynamic recrystallization.

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

This study was conducted to examine the effect of a diet supplemented with dried Bacillus subtilis culture on broilers' productivity and blood characteristics. Broiler feeding experiments were conducted twice. The diet fed to the control group was supplemented with 0.2% Palm MateⓇ commercially available probiotics (B. subtilis), and the diet fed to the experimental group was supplemented with ThekerⓇ 0.05% dried B. subtilis culture (DBC) in experiment 1, and 0.1% DBC in experiment 2. Treatment was administered for four weeks in both groups. A higher average daily gain was observed in the group treated with 0.05% DBC in experiment 1 compared with the control group, which was significantly higher in the group that received 0.1% DBC in experiment 2 compared with the control group. A higher production index was observed in the groups that received treatment than in the control group and was higher in the 0.1% DBC group than in the 0.05% DBC group. Significantly lower serum triglyceride (TG) was observed with increased DBC content. Although the findings showed no statistical significance, lower total cholesterol (T-C) was observed in the treated group than in the control group. HDL-cholesterol (HDL-C) content showed a significant increase in the DBC-treated groups. A significantly opposite outcome was observed for LDL-cholesterol (LDL-C) content. These findings demonstrated that the atherogenic index (AI) and cardiac risk factor (CRF) decreased in the DBC-treated groups. Significantly lower serum levels of glutamic-oxaloacetic transaminase (GOT: aspartate aminotransferase, AST) and glutamate pyruvic transaminase (GPT: alanine transaminase, ALT) were detected with an increase in DBC content in the treated groups compared with the control groups. To summarize the findings described above, adding ThekerⓇ dried B. subtilis culture to broiler feeds positively improved productivity through weight gain of broilers and the production of healthier functional broilers through the improvement of blood lipids and liver function. It is expected that the findings of this study will be helpful in the effort to increase the profitability of broiler chicken farming and promote human health.

This study aims to examine the correlation between microstructures and the mechanical properties of two highstrength API X70 linepipe steels with different specimen directions and Moaddition. The microstructure of the Mo-added steel has an irregularly shaped AF, GB matrix with pearlite because of the relatively large deformation in the non-recrystallization temperature region, while that of the Mo-free steel shows a PF matrix with bainitic microstructure. In the Mo-added steel, the M/A (martensite-austenite) in granular bainite (GB) and pearlite act as crack initiation sites with decreased upper shelf energy and an increased ductile to brittle transition temperature (DBTT). Regardless of Mo addition, all of the steels demonstrate higher strength and lower elongation in the T direction than in the L direction because of the short dislocation glide path and ease of pile-up at grain boundaries. In addition, the impact test specimens with T-L direction had a lower impact absorbed energy and higher DBTT than those with the L-T direction because the former exhibit shorter unit crack path compared to the latter.

목적 : 해마다 고령인구는 급격히 증가하고 있어 연령 증가에 따른 백내장 환자도 증가하고 있다. 대부분의 백 내장 수술은 원거리 중심으로 근거리에 대한 부분은 많은 정보가 없다. 다초점 인공수정체를 사용한 수술의 경우 시력 흐림등의 부작용이 존재하고 있어 백내장 수술 후 근거리 가입도에 대한 효과적인 처방이 필요한 실정이다. 방법 : 백내장 수술 전 ․후의 성인 21명 총 42안을 대상으로 굴절이상도, 교정시력, 가입도, 입체시력 등을 측 정하였다. 백내장 수술 후 굴절력이 안정되는 3달 후 검사를 진행하였다. 성별 및 굴절도에 따라 가입도 변화를 분석하였다. 결과 : 백내장 수술 후의 교정시력, 입체시력 및 가입도 모두 유의미하게 상승하였다. 남성이 여성보다 가입도 변화가 적은 것을 확인하였고 원시안에서 근시안보다 가입도 변화가 크게 나타나는 것을 확인하였다. 결론 : 백내장 수술 후에는 위조절에 의해 이론적인 가입도보다 낮은 가입도가 측정된다. 위조절이 나타나는 다양한 인자들을 고려하여 가입도 처방을 한다면 보다 나은 시생활을 영위할 수 있을 것으로 판단된다.

비가열 닭고기 분쇄육의 제조 시 향신료의 첨가에 의한 세균의 증식 억제 효과에 대하여 연구하였다. 닭가슴살 분 쇄육의 일반성분은 수분 72.98±0.15%, 조단백질 23.37±0.46%, 조지방 1.00±0.03%, 조회분 1.90±0.03%였다. 향신료 첨가 에 의한 미생물 증식 억제 효과는 로즈마리 > 마늘 > 겨 자 순이었으며, 첨가량이 증가할수록 억제 효과가 커졌다. 닭고기 분쇄육의 일반세균 및 대장균 증식 억제를 나타내 는 향신료의 최적 첨가 농도는 로즈마리 2%, 마늘 4%, 겨 자 1.2%였다. 일반세균 및 대장균에 대한 증식 억제 효과 는 단독 및 혼합 첨가 시 저장기간 동안 기간별로 차이가 있었고, 저장 9일째 억제 효과는 MixA(97.4%) > 로즈마 리(96.9%) > MixB(96.3%) > 마늘(53.7%) > 겨자(33.3%) 순이었다. 닭고기 분쇄육에 살균마늘과 비살균마늘을 첨가 하여 비교했을 때 일반세균 수는 살균마늘 처리구가 비살 균마늘 처리구에 비해 초기 2.6-3.0 log CFU/g, 9일째 2.4- 3.2 log CFU/g 정도 낮았고, 저장기간이 경과할수록 그 수 가 감소하였다. 비살균마늘 처리구는 대조구보다 높은 일 반세균 수를 나타냈으며, 저장기간이 경과할수록 증가하는 경향을 나타냈다. 대장균 수의 경우 살균마늘 처리구가 비 살균마늘 처리구에 비해 저장 0일째 0.4-1.0 log CFU/g, 9 일째 0.5-1.5 log CFU/g 정도 낮았으며, 저장기간의 경과에 따른 변화는 일반세균 수와 비슷한 경향을 나타냈다. 결론 적으로 로즈마리, 마늘, 겨자의 다양한 혼합적용에 의해 닭 고기 분쇄육 제품의 미생물적 안전성이 향상되었다.

In order to broaden the range of application of light weight aluminum alloys, it is necessary to enhance the mechanical properties of the alloys and combine them with other materials, such as cast iron. In this study, the effects of adding small amounts of Cu and Zr to the Al-Si-Mg based alloy on tensile properties and corrosion characteristics were investigated, and the effect of the addition on the interfacial compounds layer with the cast iron was also analyzed. Although the tensile strength of the Al-Si-Mg alloy was not significantly affected by the additions of Cu and Zr, the corrosion resistance in 3.5 %NaCl solution was found to be somewhat lowered in this research. The influence of Cu and Zr addition on the type and thickness of the interfacial compounds layer formed during compound casting with cast iron was not significant, and the main interfacial compounds were identified to be Al5FeSi and Al8Fe2Si phases, as in the case of the Al-Si-Mg alloys.

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF- 60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”, and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

We investigate the austenite stability in nanocrystalline Fe-7%Mn-X%Mo (X = 0, 1, and 2) alloys fabricated by spark plasma sintering. Mo is known as a ferrite stabilizing element, whereas Mn is an austenite stabilizing element, and many studies have focused on the effect of Mn addition on austenite stability. Herein, the volume fraction of austenite in nanocrystalline Fe-7%Mn alloys with different Mo contents is measured using X-ray diffraction. Using a disk compressive test, austenite in Fe–Mn–Mo alloys is confirmed to transform into strain-induced martensite during plastic deformation by a disk d. The variation in austenite stability in response to the addition of Mo is quantitatively evaluated by comparing the k-parameters of the kinetic equation for the strain-induced martensite transformation.

The present study investigated the optimum additive ratio of wheat straw pellet as a substitute for beet pulp during oyster mushroom cultivation. The chemical properties across treatments were pH of 4.8–5.5, total carbon content of 45.9–46.5%, total nitrogen content of 1.5–1.7%, and carbon-to-nitrogen ratio of 27.8–31.0. Mycelial growth was the fastest in a medium containing 20% wheat straw pellet (at 88.2 mm in ‘Heuktari’ and 70.3–79.6 mm in ‘Suhan-1Ho’); however, there were no significant differences in mycelial density among the treatments. The characteristics of fruiting bodies by variety were as follows. In ‘Heuktari’, the valid stipe number per bottle (1,100 cc) was 22.5 and yield was 177.1 g/1,100 cc in the mixed medium containing 10% wheat straw pellet, with the values being comparable to those of controls. In ‘Suhan-1Ho’, the valid stipe number per bottle (1,100 cc) was 14.0 and yield was 151.2 g/1,100 cc in the mixed medium containing 10% wheat straw pellet, with the values being comparable to those of controls.

This research investigated how adding Sb (0.75, 1.0, 2.0 and 5.0 wt%) to as-extruded aluminum alloys affected their microstructure, mechanical properties, electric and thermal conductivity. The addition of Sb resulted in the formation of AlSb intermetallic compounds. It was observed that intermetallic compounds in the alloys were distributed homogenously in the Al matrix. As the content of Sb increased, the area fraction of intermetallic compounds increased. It can be clearly seen that the intermetallic compounds were crushed into fine particles and homogenously arrayed during the extrusion process. As the Sb content increased, the average grain size decreased remarkably from 282.6 μm (0.75 wt%) to 109.2 μm (5.0 wt%) due to dynamic recrystallization by the dispersed intermetallic compounds in the aluminum matrix during the hot extrusion. As the Sb content increased from 0.75 to 2.0 wt%, the electrical conductivity decreased from 61.0 to 59.8 % of the International Annealed Copper Standard. Also, as the Sb content increased from 0.75 to 2.0 wt%, the ultimate tensile strength did not significantly change, from 67.3 to 67.8 MPa.

This research investigated the effect of Si addition on the microstructure, mechanical properties, electric and thermal conductivity of as-extruded Al 6013 alloys. As the content of Si increased, the area fraction of the second phase increased. As the Si content increased, the average grain size decreased remarkably, from 182 (no Si addition) to 142 (1.5Si), 78 (3.0Si) and 77 μm (4.5Si) due to dynamic recrystallization by the dispersed second particles in the aluminum matrix during the hot extrusion. As the Si content increased, the yield strength and ultimate tensile strength increased. The maximum values of yield strength and ultimate tensile strength were 224 MPa and 103 MPa for the 6013-4.5Si alloy. As the amount of Si added increased, the electrical and thermal conductivity decreased. The electrical and thermal conductivity of the Al6013-4.5Si alloy were 44.0% IACS and 165.0 W/mK, respectively. The addition of Si to Al 6013 alloy had a significant effect on its thermal conductivity and mechanical properties.

The low-temperature sinterability of TiO2-CuO systems was investigated using a solid solution of SnO2. Sample powders were prepared through conventional ball milling of mixed raw powders. With the SnO2 content, the compositions of the samples were Ti1-xSnxO2-CuO(2 wt.%) in the range of x  0.08. Compared with the samples without SnO2 addition, the densification was enhanced when the samples were sintered at 900oC. The dominant mass transport mechanism seemed to be grain-boundary diffusion during heat treatment at 900oC, where active grain-boundary diffusion was responsible for the improved densification. The rapid grain growth featured by activated sintering was also obstructed with the addition of SnO2. This suggested that both CuO as an activator and SnO2 dopant synergistically reduced the sintering temperature of TiO2.

The effect of Li2O addition on precipitation behavior of uranium in LiCl-KCl-UCl3 has been investigated in this study. 99.99% LiCl-KCl eutectic salt is mixed with 10wt% UCl3 chips at 550°C in the Pyrex tube in argon atmosphere glove box, with 10 ppm O2 and 1 ppm H2O. Then, Li2O chunks are added in mixed LiCl-KCl-UCl3 and the system has been cooled down to room temperature for 10 hours to form enough UO2 particles in the salt. The solid salt has been taken out from the glove box, and cut into three sections (top, middle and bottom) by low-speed saw for further microscopic analysis. Three pieces of solid salt are dissolved in deionized water at room temperature and the solution is filtered by a filter paper to collect non-dissolved particles. The filter paper with particles is baked in vacuum oven at 120°C for 6 hours to evaporate remaining moisture from the filter paper. Further analysis was performed for the powder remaining on the filter paper, and periphery of the powder (cake) on the filter paper. Scanning electron microscopy (SEM), electron diffraction spectroscopy (EDS), and X-ray powder diffraction (XRD) are adopted to analysis the characteristic of the particles. From SEM analysis, the powders are consisted of small particles which have 5 to 10 m diameter, and EDS analysis shows they are likely UO2 with 23 at. % of uranium and 77 at. % oxygen. Cake is also analyzed by SEM and EDS, and needle like structures are widely observed on the particle. The length of needle is distributed from 5 to 20 m, and it has 6 to 10 at. % of chlorine, which are not fully dissolved into deionized water at room temperature. From XRD analysis, the particles show the peak position of UO2, and the result is well matched with the SEM-EDS results. We are planning to add more Li2O in the system for fully reacting uranium in UCl3, and compare the results to find the effect of Li2O concentration on UO2 precipitation.