The Sasa quelpaertensis Nakai is a white band on the edge of the leaf, the branch is not split, the stem is small, and the shape of the node is different from that of the inland bamboo (Sasa borealis Makino). It is known as a plant that is highly likely to be used as a resource plant. Various efficacy studies such as antioxidant, anti-obesity, antibacterial and antidiabetic activities have been conducted and developed as functional cosmetics and beverage products. Unfortunately there is little research on the suitability of the product. In order to use S. quelpaertensis as a raw material for food or health functional food, S. quelpaertensis leaves were collected monthly for one year to prepared 70% ethanol extract(SQEP) and water extract(SQWP). After, the content of index component(p-coumaric acid) in SQEP and SQWP was analyzed by HPLC. For the study of the processing properties, the SQWP was prepared considering the content of the index component and extraction yield(%). Also, the stability of index component according to pH(2.5, 4.0, 6.0, 8.0, 10.0) condition and stability of index component according to temperature condition(25℃, 35℃, 40℃) were studied. Through this process ability(properties) study, we suggest that the SQWP may be used as a product material of health functional foods.

화학 관능기가 다른 지방산 에스터계, 지방산 금속염 및 아마이드계 분산 및 흐름개선 첨가제가 EPDM과 카본블랙을 충전제로 사용한 고무 배합물의 가류 특성과 가류된 고무 배합물의 기계적 물성 및 노화특성에 미치는 영향을 무니점도계, 레오미터, 경도계, 만능재료시험기 등을 이용하여 측정하였다. 125 oC에서 측정된 무니점도는 아마이드계 > 금속염계 > 에스터계 첨가제의 순으로 감소하는 경향을 보였으며, 스코치시간은 에스터계와 금속염계 첨가제는 첨가 유무에 따라 거의 차이가 없거나 조금 늦어지며, 아마이드계 첨가제는 1분 이상 빨라졌다. 160 oC에서의 레오미터 측정 결과 가류시간은 금속염계 와 아마이드계 첨가제의 경우는 가류반응이 빨리 진행되었다. 델타토크 값은 금속염계와 아마이드계 첨가제가 있는 경우 전반적으로 증가하였으나, 에스터계 첨가제가 있는 경우는 약간 감소하였다. EPDM 배합물의 인장강도는 에스터계 첨가제가 첨가된 경우 크게 향상되었으며, 아마이드계와 금속염계 첨가제의 경우는 큰 영향이 없었다. 신율의 경우는 금속염계 첨가제의 경우 크게 향상되었으며, 나머지의 경우는 큰 영향이 없었다. 인열강도는 첨가제의 첨가에 따라 전반적으로 상승하였으며 금속염계 첨가제의 경우에서 확연히 상승하였으며 경도는 첨가제의 종류와 상관없이 유사한 값을 나타내었다. 100 oC에서 24 시간 열노화시킨 EPDM 배합물은 금속염계와 아마이드계 첨가제의 경우는 거의 변화가 없었으며 신율의 변화는 첨가제를 함유한 모든 EPDM 배합물이 10-20% 정도 감소하는 경향을 보였다.

β-Tricalcium phosphate (TCP) was added to Al2O3 to make a biomaterial with good mechanical properties. Using a TCP powder synthesized by a polymer complexation method, Al2O3 composites containing 30 wt% TCP were fabricated and characterized for densification, phase, microstructure, strength, and fracture toughness. With optimizing the powder preparation conditions, a high densification of 97 % was obtained by sintering at 1350 ℃ for 2 h. No reaction between the two components occurred and there was no transition to α-TCP. TCP grains with a size of 2-4 μm were well surrounded by Al2O3 grains with a size of 1 μm or less. Strength 61(Brazilian) or 187(3-p MOR) MPa, and fracture toughness 1.7 (notched beam) or 2.5 (indentation) MPa·m1/2 were obtained, which are large improvements over the strength of TCP/Al2O3 composites and toughness of TCP and hydroxyapatite in previous studies.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

고성능 복합재의 설계와 제작에 있어서 경량화는 필수 트랜드이다. 본 연구에서는 DGEBA계 에폭시 그리고 폴리아마이드 아민으로 조합된 수지시스템과 글라스 버블을 이용한 경량 복합재료를 제조하고 그 특성을 평가하였다. 제조한 경량 복합제의 밀도는 0.31-0.53 g/cm3 범위였다. 실온에서 2일간 방치한 후 성형한 시료의 압축강도가 바로 60 oC에서 2시간 경화시킨 시편보다 2배 이상 높게 나타났다.

고성능 복합재료 제조에 사용되는 고온경화용 에폭시 수지 시스템의 성형성을 연구하였다. 테트라글리시딜 메틸렌 디아닐린계 에폭시 수지 시스템의 조성과 화학구조를 여러 가지 분석장비를 이용하여 분석하고 확인하였다. 이 수지 시스템은 보통의 작업온도 조건에서 시간 경과에 따른 점도 상승이 미미한 것으로 나타났다. 유전 경화 모니 터링 방법을 이용하여 선정한 수지 시스템의 경화거동을 연구하였다.

Magnesium alloy is becoming known for the lightest material in the metallic materials. Recently the automotive industry has a variety application to the light weight parts replacement. This study focuses on the mechanical property improving through a tiny amount’s CNT addition into the magnesium alloy as AM60. The CNT material is an arduous combination of the metallic materials. Therefore this study is concentrating on the contact force growth for the CNT material. Consequently, the made CNT is produced by the CVD process using the magnesium catalyst. The CNT material has dispersive with mechanical process into the molten AM60 alloy. The mechanical experiment result that hardness is 18% increasing and tensile strength is 13% increasing, better than the raw AM60 alloy on this investigation.

The physiochemical properties of dried yam (Dioscorea batatas) by freeze dryer, cold-air dryer or hot-air dryer were examined for chromaticity, water absorption index (WAI), water soluble index (WSI), rehydration, viscosity properties and pasting properties. Freeze dried yam was maintained higher degree of lightness and higher WAI and WSI than those of cold-air or hot air dried one. In the case of rehydration, freeze dried yam was restored within one hour. The viscosity properties of freeze dried yam were the highest viscosity in all shear rates. Freeze dried yam was milled by roll mill (RM), pin mill (PM) or jet mill (JM) to evaluate for particle size, starch damage, pasting property and microstructure. Particle size was JM < PM < RM as 13.85~112.50 μm. In the result of starch damage, it was the highest value as 8.83 in JM, was the lowest value as 7.47 in RM. In pasting property, JM had relatively low viscosity at all shear rates. In the Microstructure by measuring scanning electron microscope, JM particle surfaces were rough with high starch damage, and particle size was confirmed fine particles in JM.

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

가공조건 차이에 따른 한방차의 성분변화를 분석한 결과, 팽화공정 처리한 것은 볶음공정을 한 것보다 조회분, 수분, 조단백질, 고형분 용출율이 증가하였으며 조지방은 소폭 감소하였다. 벤조피렌 [B(α)P]함량은 0.35 ppb에서 0.18 ppb로 크게 감소하였다. 전체적으로 심한 열처리 과정이 없는데도 불구하고 B(α)P 이 검출된 이유는 식품 중 B(α)P 는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되기 때문이다. 한방차에서 맛, 향, 색상 모두 큰 차이를 보이지 않으나 다소 텁텁한 느낌이 강하고, 시큼한 맛이 강하여 선호도를 떨어뜨리는 것으로 나타났다.

본 연구는 유기액비 재료가 유기액비 제조시 화학적 특성 변화에 미치는 영향을 구명코자 충청북도농업기술원 플라스틱하우스에서 수행하였다. 계분, 대두박, 쌀겨 등 3처리를 하였다. 본 시험에서 얻어진 결과를 다음과 같이 요약할 수 있다. 액비 원료의 총 질소 함량은 대두박이 55 mg·kg−1으로 가장많았으며, 인산과 칼륨 함량은 계분에서 가장 많았다. 계분의pH는 중성에 가까웠으며, 대두박과 쌀겨는 강산성을 띠었다. 계분 액비의 EC는 발효기간이 증가할수록 증가하였고, 대두박과 쌀겨 액비는 발효기간 중 증가하다가 감소, 증가하는 경향이었다. 계분 액비의 황화수소 발생량은 발효 후 2주차에는3,200 mg·L−1이었으나, 발효 12주차에는 1,600 mg·L−1으로 감소하였고, 대두박과 쌀겨 액비는 발효 과정중 황화수소 가스가 발생하지 않았거나 거의 발생하지 않았다. 질소와 칼슘 함량은 계분 액비와 대두박 액비에서 가장 많았다. 인산, 마그네슘의 함량은 쌀겨 액비에서 각각 5.6 g·kg−1, 1.5 g·kg−1으로 가장 높았다. 칼륨은 처리에 따라 4.3-4.4g·kg-1으로 차이가 없었다.

Study of the main properties of PVDF films produced by two processing technologies such as hot pressing from a melt or solution casting was the aim of this paper. All samples were prepared of as-received PVDF powder. First group of samples was prepared by the hot pressing. Second group of samples was prepared by the solution casting method. PVDF powder was dissolved in dimethylformamide. To characterize properties of samples, different experimental methods such as FRA (dielectric spectroscopy), IR-spectroscopy and DSC/TGA analysis were used in this work. It was found that IR-spectra of both studied groups do not change compared to that for virgin PVDF powder. It confirms that molecular structure is practically independent on the processing technology of samples. The only difference has been found that new band centered at appears for samples prepared by the hot pressing method. This absorption band is related with formation of C=C bonds in samples prepared by the hot pressing method in contrast both to PVDF powder and samples prepared by the solution casting method.