• Journal of the Korean Vacuum Society
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• v.18 no.3
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• pp.229-235
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• 2009

Millimeter-scale aligned arrays of thin-multiwalled carbon nanotube (t-MWCNT) on layered Si substrates have been synthesized by oxygen-assisted microwave plasma chemical vapor deposition (MPCVD). We have succeeded in growth of vertically aligned MWCNTs up to 2.7 mm in height for 150 min. The effect of $O_2$ and water vapour on growth rate was systematically investigated. In the case of $O_2$ gas, the growth rate was ${\sim}22{\mu}m/min$, which is outstanding growth rate comparing with those of conventional thermal CVD (TCVD). Scanning electron microscope (SEM), energy-dispersive spectroscopy (EDS), and Raman spectroscopy were used to analyze the CNT morphology, composition and growth mechanism. The role of $O_2$ gas during the CNT growth was discussed on.

• 한국신재생에너지학회:학술대회논문집
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• 2005.11a
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• pp.689-692
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• 2005

2020년까지 전 세계 수송에너지의 수요가 현재의 2배까지 증가할 것으로 예상되면서 석유 자원의 안정적 공급이 어려워지기 이전에 이를 대체할 수 있는 에너지원 개발이 시급하다. 이러한 노력의 일환으로 최근 들어 대두되고 있는 가스화용융 기술은 석탄 폐기물 등으로부터 합성가스를 생산하는 고청정 고효율 기술이다. 여기에서 생산되는 합성가스는 천연가스를 대체하여 전기 및 화학원료를 생산하기 위한 원료로 이용 가능하다. 폐기물로부터 가스화용융기술을 통하여 생산되는 합성가스로부터 DME(dimethyl ether)를 생산할 수 있다. 가스화용융기술로부터 생산되는 합성가스는 자체의 일산화탄소와 수소의 조성비가 DME를 합성하는데 적당하다고 알려져 있다. DME는 에너지원의 다원화와 대기오염 물질의 저감, 지구온난화 대응 등과 아울러 제 4세대 수송 연료로 부각되고 있다. DME를 합성하는 방법은 합성가스로부터 메탄올의 합성 단계를 거친 후 DME를 합성하는 간접법과 단일단계의 반응에서 합성가스로부터 직접적으로 DME를 합성하는 직접법이 있다. 현재는 화학 평형적 측면 경제적 측면에서 이점을 가지고 있는 직접법에 관한 연구가 활발히 이루어지고 있다. DME 직접합성법에서는 메탄올 합성 촉매와 메탄올 탈수촉매의 물리적 혼합에 의한 혼성촉매가 주로 이용되고 있는 것으로 알려져 있다 본 연구에서는 일산화탄소와 수소로 이루어진 합성 가스로부터 직접 DME를 생산할 수 있는 직접 합성 공정에 적용 가능한 고효율 촉매 기술을 개발하기 위해 상용촉매의 스크린 테스트를 수행하였다. 상용촉매로는 sud-chemi사에서 메탄을 합성 촉매와 탈수촉매를 각각 구입하였으며, 이들 촉매를 원하는 조성비로 물리적으로 혼합한 다음 반응온도 ($250-290^{\circ}C$) 압력 (30-50 atm), $H_2$/CO 몰비 (0.5-2.0) 등의 다양한 반응조건 하에서 스크린 테스트를 수행하였다.대장조영영상을 얻을 수 있어 대장암의 위치에 관한 정보를 삼차원적으로 제공하므로 대장암의 성상을 정확히 알 수 있는데 도움을 주었다.요인은 없는 것으로 사료된다. 이 중 2예의 CT에서 선상 혹은망상형의 음영을 보였다. 결론: 유방암 환자의 방사선 치료 후 CT 소견은 방사선 치료의 방법에 따라 폐첨부 혹은 폐의전면 흉막하 부위에 선상 혹은 망상형의 음영으로서 방사선 폐렴 혹은 섬유화 소견이다. CT는 단순 흉부 촬영보다 이상 소견의 발견이 쉽다.이러한 소견은 후에 합병될 수 있는 다른 폐질환의 감별 진단에 도움이 될 것으로 보인다.moembolization via the radial artery approach were involved in this study. All underwent Allen’s test to check ulnar arterial patency. In all cases, we used the radial approach hepatic artery (RHA) catheter designed by ourselves, evaluating t\ulcorner selec\ulcorneron ability of the hepatic artery using an RHA cathter, the number of punctures, the procedure time, and compression time at the puncture site as well as complications occurring during and after the procedure. Results: Except for three in which puncture failure, brachial artery variation or hepatic artery variation occurred, all procedures were successful. The mean number of punctures was 3.5, and the

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.1
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• pp.45-51
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• 2005

As a silicate source to rice, a coal ash (50%) was mixed with a phosphogypsum (hereafter, gypsum, 50%). Field experiments were carried out to evaluate rice (Oryza sativa) productivity in silt loam (SiL) to which 0, 20, 40 and $60Mg\;ha^{-1}$ of the mixture were added. The mixture increased rice yield and showed the highest yields following the addition of $30Mg\;ha^{-1}$. The mixture did not result in an excessive uptake of heavy metals by the rice grain. The mixture improved available silicate and phosphate and exchangeable calcium contents in soil. The available boron content in soil increased with the mixture application levels up to $1.42mg\;kg^{-1}$ following the application of $60Mg\;ha^{-1}$, but boron toxicity in rice was not found. It is concluded that the coal ash and gypsum mixture could be a good alternative to inorganic soil amendments to restore the soil nutrient balance in paddy soil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• BMB Reports
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• v.43 no.3
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• pp.212-218
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• 2010

Zinc finger-containing transcription factors are the largest single family of transcriptional regulators in mammals, which play an essential role in cell differentiation, cell proliferation, apoptosis, and neoplastic transformation. Here we have cloned a novel KRAB-related zinc finger gene, ZNF424, encoding a protein of 555aa. ZNF424 gene consisted of 4 exons and 3 introns, and mapped to chromosome 19p13.3. ZNF424 gene was ubiquitously expressed in human embryo tissues by Northern blot analysis. ZNF424 is conserved across species in evolution. Using a GFP-labeled ZNF424 protein, we demonstrate that ZNF424 localizes mostly in the nucleus. Transcriptional activity assays shows ZNF424 suppresses transcriptional activity of L8G5-luciferase. Overexpression of ZNF424 in HEK-293 cells inhibited the transcriptional activity of NFAT and p21, which may be silenced by siRNA. The results suggest that ZNF424 protein may act as a transcriptional repressor that suppresses NFAT and p21 pathway to mediate cellular functions.

• Journal of Bio-Environment Control
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• v.11 no.4
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• pp.157-162
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• 2002

The efficient timer-controlled irrigation and the favorable fruiting position were investigated far highly quality melon fruits from Feb.18 to July Si 1999. The nutrient solution was supplied either at every hour from 6：00 to 18：00 (T-1) or at 6：00, 8：00, 10：00, 11：00, 12：00, 12：30, 13：00, 13：30, 14：00, 14：30, IS：00,16：00, and 17：00 (T-2). A fruit was set at the first node of the fruit bearing branch from the 10, 12, or 13th node of the main stem. Pot weight was maintained at almost n constant level, regardless of the daily integrated solar radiation in T-2. Soluble solids content (SSC) and fresh weight of fruit were not significantly different among the irrigation treatments at each harvesting time. At the first harvest, SSC and fresh weight of fruit were not significantly different between the fruiting positions within the irrigation treatment. At the second harvest, SSC was higher in T-2 than T-1. The SSC was low in the fruit of the loth node in T-1, while it was not significantly different between fruiting positions in T-2. Fruit fresh weight was the highest at the 12 and 13th nodes in T-1, and the 13th node in T-2. Fresh and dry weights of leaf except petiole, regardless of harvesting time, increased as the node position was higher, The higher the fruiting position was, the lower the leaf weight was. Therefore, it is recommended to irrigate more frequently during the mid-noon. Fruits can be harvested earlier at the lower nodes in the spring crop production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.