• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.63-66
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• 1982

In order to determine proper condition of fermentation, the contents of riboflavin, vitamin C, taste and pH were observed at $10^{\circ}C$ and $0^{\circ}C$using two kinds of Kimchi. (15 and 7 kinds of subsidiary ingredients) The percentage ratio of riboflavin reached maxima (173% and 156%) in the 30 days period at $10^{\circ}C$ and (162% and 160%) in the 60 days period at $0^{\circ}C$. At the period of borderline, that person is not accept the tasts because of too sourness, total riboflavin is remained so much that of origin(100%, 94%). The amount of vitamin C increased by 162% and 144% at 60days according to at $0^{\circ}C$, and then decreased gradually. The palatibility test by 10 trained panels, most Koreans favored both freshness and repeness of Kimchi.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.60 no.11
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• pp.2083-2087
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• 2011

The SiC-$ZrB_2$ composites were produced by subjecting a 40:60 vol.% mixture of zirconium diboride($ZrB_2$) powder and ${\beta}$-silicon carbide (SiC) matrix to spark plasma sintering(SPS). Sintering was carried out for 60sec at $1400^{\circ}C$ (designation as TP145 and TP146), $1500^{\circ}C$(designation as TP155 and TP156) and uniaxial pressure 50MPa, 60MP under argon atmosphere. The physical, electrical, and mechanical properties of the SiC-$ZrB_2$ composites were examined. The relative density of TP145, TP146, TP155 and TP156 were 94.75%, 94.13%, 97.88% and 95.80%, respectively. Reactions between ${\beeta}$-SiC and $ZrB_2$ were not observed via x-ray diffraction (hereafter, XRD) analysis. The flexural strength, 306.23MPa of TP156 was higher than that, 279.42MPa of TP146 at room temperature, but lower than that, 392.30MPa of TP155. The properties of a SiC-$ZrB_2$ composites through SPS under argon atmosphere were positive temperature coefficient resistance (hereafter, PTCR) in the range from $25^{\circ}C$ to $500^{\circ}C$. The electrical resistivities of TP145, TP146, TP155 and TP156 were $6.75{\times}10^{-4}$, $7.22{\times}10^{-4}$, $6.17{\times}10^{-4}$ and $6.71{\times}10^{-4}{\Omega}{\cdot}cm$ at $25^{\circ}C$, respectively. The densification of a SiC-$ZrB_2$ composite through hot pressing depend on the sintering temperature and pressure. However, it is convinced that the densification of a SiC-$ZrB_2$ composite do not depend on sintering pressure under SPS.

• The Korean Journal of Mycology
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• v.12 no.2
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• pp.59-64
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• 1984

The effects of cultural conditions in the rice straw media for cellulolytic enzymes production by Pleurotus sajor-caju were investigated. The optimum moisture content, pH and temperature for enzymes production were 60%, 7.0 and $35^{\circ}C$ in $C_1-cellulase$, and 60%, 5.0 and $25^{\circ}C$ in $C_x-cellulase$, and 60%, 7.0 and $20^{\circ}C$ in ${\beta}-glucosidase$, respectively. When light was irradiated during the cultivation period, $C_1-cellulase$ and ${\beta}-glucosidase$ production were decreased but $C_x-cellulase$ production increased at $500{\sim}1,000\;lux$. During the cultivation period, $C_1-cellulase$ production was contrary to $C_x-cellulase$ and ${\beta}-glucosidase$. Among the various materials added, rice bran was effective to $C_1-cellulase$ production, cotton seed cake and rice bran to $C_x-cellulase$ production, and defatted soybean and fish meal to ${\beta}-glucosidase$ production. The optimum concentration of rice bran for enzymes production were 20% in $C_{1-}$, $C_x-cellulase$ and 10% in ${\beta}-glucosidase$.

• Bulletin of the Korean Chemical Society
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• v.28 no.11
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• pp.1958-1962
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• 2007

The title complex, Ir(H)(CO)(PEt3)2(η 2-C60) (2), has been prepared by the reaction of excess C60 (4 equiv) with a tetrairidium complex Ir4(CO)8(PEt3)4 (1) in refluxing chlorobenzene in 40% yield as green crystals. Compound 2 has been characterized by cyclic voltammetry (CV), spectroscopic methods (mass, IR, 1H and 31P NMR), and a single crystal X-ray diffraction study. The molecular structure reveals that the iridium atom of 2 is coordinated by two axial ligands of a hydrogen atom and a carbonyl group, and three equatorial ligands of two phosphorus atoms and an η 2-C60 moiety. The CV study exhibits three reversible one-electron redox waves for the successive reductions of 2, together with additional four redox waves due to free C60 reductions, which was formed by decomposition of 2 in the reduced states. The three reversible redox waves of 2 are shifted to more negative potentials by ca. 270 mV compared to free C60, reflecting both metal-to-C60 π-back-donation and the electron-donating nature of the two phosphorus ligands.

• The Journal of the Korean bone and joint tumor society
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• v.1 no.1
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• pp.7-16
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• 1995

In countries where confucianism is popular, it is extremely hard to get fresh cadaver bone for allograft. Therefore in Korea, the reimplantation of resected autoclaved autogenous bone segments has been increasingly performed for limb reconstruction of extremities with malignancies. To preserve the bone morphogenetic protein and mechanical strength of heated bone, many studies have reported that pasteurization of bone is far better than autoclaving over $100^{\circ}C$. Based on this assumption, replacement with a pasteurized autogenous bone graft after resection of a malignant bone tumor was deemed feasible for reconstruction. However, little is known about how high a temperature and how much time for pasteurization is needed to make tumors completely necrotic and to maintain the mechanical strength of bone. Consequantly, experimental studies were carried out to test heat conductivity of human bone and torsional strength of porcine tibia after pasteurization. First, two pairs of human proximal tibia and distal femur were used. We used T-type thermocoples to check core temperature of the bone and a computerized data acquisition system to record results. Without reaming of the medullary cavity, in a $60^{\circ}C$-thermostatic saline tub, it took 32 minutes and 50 seconds to raise the core temperature of human proximal tibia from $20^{\circ}C$ to $58^{\circ}C$, and 30 minutes for distal femur. In a $80^{\circ}C$ saline tub, it took 12 minutes and 50 seconds for proximal tibia, and 11 minutes and 10 seconds for distal femur. In contrast, using porcine tibia whose cortical thickness is similar to that of human tibia, after reaming of the medullary canal, it took less than 3 minutes and 30 seconds in a $60^{\circ}C$ saline tub, less than 1 minute and 45 seconds in a $70^{\circ}C$ tub, and less than 1 minute in a $80^{\circ}C$ tub to elevate core temperature from $20^{\circ}C$ to $58^{\circ}C$. Second, based on data of the heat conductivity test, we compared the torsional strength before and after pasteurization. Twenty matched pairs of porcine tibia were used, The left one was used as a non-heated control group and the right one as a pasteurized experimental group. Wighout reaming of the medullary cavity, there was no statistical difference in torsional strength between the pasteurization of the $60^{\circ}C$-35minute and of $80^{\circ}C$-15minute. With reaming, we also found no statistical difference among pasteurization of $60^{\circ}C$-15 minute, of $70^{\circ}C$-15 minute, and of $80^{\circ}C$-15 minute groups. In conclusion, reaming of the medullary canal is very helpful in saving pasteurization time. And, in a $60^{\circ}C$ saline tub, no significant weakness in torsional strength occurs with pasteurization of the bone for up to 35 minutes. Also no significant weakness in torsional strength occurs with an exposure of 15 minutes to the $80^{\circ}C$ saline tub.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.4
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• pp.321-324
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• 2001

Tobacco seeds (Nicotiana tabacum L. cv KF109) were primed in the polyethylene glycol 6000(PEG) solution and then stored at 5 and $25^{\circ}C$ under 40, 60 and 80% relative humidity (RH) conditions for six months. The effect of storage temperature and humidity on mean germination time ($T_{50}$), longevity and germination of the primed tobacco seeds were compared. Untreated seeds (control) stored at $5^{\circ}C$ showed high germinability throughout the entire storage period and humidity, and a decline in germinability showed after 6 months at 60% RH and after 3 months at 80% RH when stored at $25^{\circ}C$, Primed seeds retained high germinability until 6 months at 60% RH and 3 months at 80% RH when stored at $5^{\circ}C$ but showed a significant decline in germinability after 3 months at 40% RH, and 1 months at 60% and 80% RH, respectively when stored at $25^{\circ}C$, Primed seeds were completely lost viability when stored at $25^{\circ}C$ under 60% RH for 6 months and under 80% RH for 3 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1219-1225
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• 2005

This study was carried out to investigate the effects of preheating temperature on the properties of the Korean traditional pepper pickle. In experimental groups, the pepper was heated in the warm water at 40, 60, 80$^{\circ}C$ for 10 minutes while the control group was not heated. The contents of chlorophyll and vitamin C in treated pepper were evaluated. The contents of chlorophyll were 30.96$\∼$31.13 mg$\%$ at the initial stage of 0 day and 0.76$\∼$2.34 mg$\%$ for 60 days of storage. The vitamin C contents were increased until storage 6 days and then were decreased. Pickles treated at 60$^{\circ}C$ showed the highest score on hardness after 60 days of storage followed by 40$^{\circ}C$>no-heat treatment (NH)>80$^{\circ}C$. The yellowness on the surface of brined pepper peels was increased with preheating temperature increased. Activities of pectinesterase were the highest at 60$^{\circ}C$ followed by 40$^{\circ}C$>80$^{\circ}C$>NH treated. Activities of polygalacturonase were lower than that of NH group.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2004.06a
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• pp.297-301
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• 2004

The purpose of the present study was to investigate the anti-proliferative and apoptotic effects of MCS-C2, a novel analogue of toyocamycin and sangivamycin, in human promyelocytic leukemia (HL-60) cells. When treated with MCS-C2, inhibited proliferation associated with cell cycle arrest and apoptotic induction was found in the HL-60 cells in a concentration-dependent and time-dependent manner. This apoptotic induction was associated with the cleavage of Bid and a release of cytochrome c from mitochondria into the cytosol, followed by the activation of caspase-3 and inactivation of poly (ADP-ribose) polymerase (PARP). However, there was no significant change in any other mitochondrial membrane proteins, such as Bcl-2 and Bax. Consequently, the current findings suggest that the mitochondrial pathway was primarily involved in the MCS-C2-induced apoptosis in the human promyelocytic leukemia HL-60 cells.

• Journal of the Korean Chemical Society
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• v.63 no.5
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• pp.323-326
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• 2019

• Food Science and Preservation
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• v.4 no.2
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• pp.189-196
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• 1997

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.