• Journal of Adhesion and Interface
• /
• v.21 no.3
• /
• pp.101-106
• /
• 2020

In this study, epoxy-modified acrylate was synthesized. The synthesized acrylate was added to the composition for sheet molding compound (SMC) in the range of 5 phr to 15 phr. The prepared SMC prepreg was molded at high temperature and pressure to produce a glass fiber reinforced composite. Physical properties such as tensile and impact strength of the composite were measured, respectively. Experimental data show that the composite with 5 phr of synthesized acrylate has 20% improved tensile strength and 12% improved impact strength than that of the reference sample.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.259-268
• /
• 2006

We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above $40^{\circ}Brix$, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.10 no.3
• /
• pp.71-81
• /
• 1986

In order to control the formaldehyde release from D.P. finished fabric, cotton fabric was padded in DMDHEU resin bath containing either $Zn(NO_3)_2$ or $MgCl_2$ catalyst and a form-aldehyde scavenger like Glycerol, Sorbitol, Formamide, Polyvinyl alcohol (PVA, n= 2000) or diols, then dried and cured. The results are as follows : 1. When Lewis acid catalyst like $Zn(NO_3)_2$ or $MgCl_2$ was added in pad bath, the fabric finished with $Zn(NO_3)_2$ catalyst released the lower formaldehyde than with $MgCl_2$. 2. When the effect of pad bath pH was examined with varying the kinds of catalyst and the scavenger, it was found that the pad bath pH influenced on the amount of formaldehyde release and the optimum pad bath pH is at 4.3. Especially, in case of finishing at pad bath pH 4.3 with adding Formamide, the amount of formaldehyde release was decreased by about $45\~$35\%$ with $Zn(NO_3)_2$, while by about $20\~$45\%$ with $MgCl_2$ catalyst. In case of varying the concentration of a scavenger (Formamide), $1\%$ concentration of a scavenger was found to be the optimum level ana the higher the curing temperature up to $180^{\circ}C$, the lesser the amount of formaldehyde release were observed. 3. When the diol was used as scavenger, the amount of formaldehyde release was decreased by about $40\~$50\%$, but the longer the intramolecular length between OH groups, the lessor the amount of decrease of formaldehyde release were observed. 4. When the mixture of scavengers (Formamide and Glycerol) was added in the pad bath, .synergistic effect on formaldehyde release between the two scavengers wasn't observed. 5. The tensile strength of the resin finished fabric was reduced with increasing the pad lath pH and was influenced by the kind of scavengers, and the tensile strength was severely reduced when scavengers, especially Formamide, was added. The wrinkle recovery property is generally improved by resin finish on cotton fabric. When Formamide was added, the wrinkle recovery property is slightly decreased compared with that of the fabrics resin finished without a scavenger, and when polyol was added, the wrinkle recovery property showed almost no change.

• Korean Journal of Food Science and Technology
• /
• v.45 no.6
• /
• pp.791-795
• /
• 2013

The aim of this study was to compare the performance of a standard culture method and polymerase chain reaction (PCR) for the detection of Staphylococcus aureus (S. aureus) in milk and meat products. Milk, dried infant formula, sausage and ground beef that had been artificially inoculated with S. aureus were enriched in tryptic soy broth. After the enrichment, a loopful was inoculated onto Baird-Parker agar with egg-yolk-tellurite. In parallel, 23S rRNA was amplified by PCR from samples of the enriched broth. Suspected S. aureus colonies grown on selective agars were finally confirmed by a coagulase test and colony PCR. No significant statistical differences were observed between the incidence of S. aureus detected by the culture method and the incidence detected by PCR, in milk or dried infant formula. However, in sausage and ground beef, the number of positives detected by PCR was significantly higher than by the culture method (p<0.05). Our findings suggest that PCR could be an effective screening tool for the detection of S. aureus compared to the standard culture method.

• Journal of Plant Biotechnology
• /
• v.45 no.1
• /
• pp.9-16
• /
• 2018

The advent of available DNA barcoding technology has been extensively adopted to assist in the reference to differentiate the origin of various medicinal plants species. However, this technology is still far behind the curve of technological advances to be applied in a practical manner in the market to authenticate the counterfeit components or detect the contamination in the admixtures of medicinal plant species. Recently, a high resolution melting curve analysis technique was combined with the procedure of DNA barcoding (Bar-HRM) to accomplish this purpose. In this review, we tried to summarize the current development and bottleneck of processing related to the Bar-HRM technology for the practical application of medicinal plant species' differentiation in a viable global market. Although several successful results have been reported, there are still many obstacles to be resolved, such as limited number of DNA barcodes and single nucleotide polymorphisms, in particular, only one DNA barcode, internal transcribed sequence (ITS) of ribosomal DNA has been reported in the available nuclear genome. In addition, too few cases have been reported about the identification of counterfeit or contamination with processed medicinal plant products, in particular specifically the case of technology based infusion, jam and jelly products and components in which it is noted that DNA can be thereby degraded during the processing of these products and components.

• Journal of Korean Society of Steel Construction
• /
• v.27 no.5
• /
• pp.471-481
• /
• 2015

Modular building is a prefabricated construction system for building where factory-produced pre-engineered modular units are delivered to site and assembled as substantial elements of a building. There are two basic kinds of modular structures. One is a load-bearing wall structure designed to transfer the load through longitudinal walls. The other is a frame structure composed of columns and beams. For frame structure, square hollow section is often used as a column member and channel as a beam member in modular unit. Lower and upper modules are fasten with bolts via a pre-installed access hole in the SHS column. However, the access holes can weaken the panel zone that would affect the behavior of beam to column connection. The 5 specimens of beam to column connections with parameters of access hole, column thickness and diaphragm were made and this paper describes the test results.

• Journal of Food Hygiene and Safety
• /
• v.26 no.4
• /
• pp.336-341
• /
• 2011

This study was carried out to investigate efficacy of aerosol sanitizer with natural antimicrobial and organic acids against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. The artificially inoculated pathogens on stainless steel coupon were treated with grapefruit seed extract (GFE), acetic acid, citric acid and lactic acid in model cabinet for 5 min. The number of three foodborne pathogens with individual treatment was reduced by 0.34-3.77 log units, treatment with GEF + organic acid was reduced by 1.72-3.89 log units and treatment with GEF + organic acid + alcohol was reduced by 1.46-5.05 log units. By treatment with GEF + lactic acid + alcohol in scale-up model system for 10 min. Populations of E. coli O157:H7, S. Typhimurium and L. monocytogenes were reduced by 3.42, 2.72 and 2.30 log units from the untreated control respectively. From the above result, aerosol sanitizer with natural antimicrobial agents and organic acid can be used as an environmental sanitation method with satisfying the consumer demand on safe food.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.7 no.2
• /
• pp.83-92
• /
• 1999

Chitosan was prepared from chitin which was abstracted from wasted crab shells. Then itaconic acid was graft-copolymerized onto chitosan using ceric ammonium nitrate as a reaction initiator. To investigate the optimal grafting conditions, the influences of several factors on the grafting were studied, i. e., the concentrations of CAN and itaconic acid, the reaction temperature and time. And to find out its flocculation ability. the flocculation test was carried out with a metal plating factory waste water. The state of graft-copolymer was identified through IR spectra analysis. The optimal grafting conditions and flocculation results were shown to be : concentration of ceric ammonium nitrate is $3.5{\times}10^3M$, reaction temperature is $40^{\circ}C$ and reaction time is 4hrs with 0.25M of the monomer(itaconic acid). Though flocculation tests using chitosan, grafted chitosan and cation, CODcr. metal ions removal rates were measured. The order of superiority is Itaconic acid grafted chitosan>Chitosan>Cationic polymer.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.5
• /
• pp.525-533
• /
• 1992

To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at $35^{\circ}C$ for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at $30^{\circ}C$ for 2 hours. Steaming after fermentation made the smaller volume of bulk $45^{\circ}C$-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.616-621
• /
• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.