• Journal of Wetlands Research
• /
• v.8 no.2
• /
• pp.45-51
• /
• 2006

Biological enhanced treatment and send filtration are established being operated to remove nutrients and MBAS(Methylene Blue Activate Substance) in the most of Waste Water Treatment Plant(WWTP) in Korea. However, untreated synthetic detergents and nutrients which directly run into the water system present an unpleasant view because of the foam, taste and odor generating filamentous periphytic algae and interrupting self-purification in the stream. Therefore, this research was enforced to know the MBAS removal efficiency of the sand filtration about G WWTP which reuses effluent as urban stream management water. As a result, the maximum removal efficiency using sand filtration was 63% after 24 hours and particularly 30% after 2 or 4 hours which turned out to be not that effective. In conclusion, It is recognized that other methods of MBAS removal and a research will be needed which reuse effluent as urban stream management water from now on. Because the MBAS removal with sand filtration is insufficient with economical efficiency from the fact that it needs long hours for a sand filtration treatment and the removal efficiency was almost below the expectation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.82-91
• /
• 1995

This study was designed to elucidate the effects of lysozyme, clupeine, sucrose, and sodium chloride on the foaming properties of egg albumen and podered beef plasma. Surface tensions of egg albumen(5%, w/w) and powdered beef plasma(5%, w/w) adding to lysozyme, clupeine, sucrose, and sodium chloride were 46.8$\pm$0.379~52.4$\pm$ 0.404dyne/cm(control, 51.5$\pm$0.416dyne/cm) and 54.6$\pm$0.231~60.7$\pm$0.467dyne/cm(control, 53.9$\pm$0.153dyne/cm), respectively. Turbidities of the solutions were 77.0$\pm$0.058~97.9$\pm$ 0.058(control, 91.2$\pm$0.153) and 90.3$\pm$0.058~98.5$\pm$0.115 (control, 82.7$\pm$0.100), respectively. Surface hydrophobicities of the solutions were 524~811(control, 485) and 5102~ 7128(control, 4665), respectively. The solution with high hydrophobicity revealed good foaming properties. Analysis of egg albumen and powdered beef plasma foam by electrophoresis showed that lysozyme was retained for a long time in foam. The optimal concentraitons of lysozyme and clupeine for foaming properties were 0.5% and 0.3% in egg albumen(5%, w/w) and 0.5% and 0.5% in powdered beef plasma(5%, w/w), respectively. In case of egg albumen, sodium chloride dominantly enhanced the action of clupeine. The addition of 0.3% clupeine with sodium chloride(2.0M) to egg albumen(5%, w/w) increased overrun and foam stability by 119.5% and 70.9%, respectively. The addition of 0.5% clupeine to powdered beef plasma(5%, w/w) also increased overrun and foam stability by 43.7% and 127.3%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.877-881
• /
• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• Food Engineering Progress
• /
• v.14 no.1
• /
• pp.41-48
• /
• 2010

An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7-11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.

• Journal of Convergence for Information Technology
• /
• v.8 no.6
• /
• pp.43-48
• /
• 2018

An etchant capable of forming a circuit in an FTO film that can replace ITO, which depends on full imports, was prepared. The etching solution is composed of 1 to 30% by weight of fluoride, 1 to 20% by weight of acid, 0.5 to 5% by weight of surfactant, 5 to 20% by weight of solvent, 0.5 to 10% by weight of corrosion inhibitor and the balance of water. This etchant can be etched using a dry film, thereby reducing the cost, and is free from bubbles and residue of the etchant. The characteristics of the etchant were etched in a time of 2 minute with a 100 nm thick FTO, and the etchant temperature was maintained at $50^{\circ}C$. An undercut of -0.00364% was obtained when put into a 2 minute etching solution. No harmful substances such as Cd, Pb, Hg and Cr components were measured. The use of FTO in Korea where rare earths do not exist can achieve localization and import substitution effect.

• Applied Chemistry for Engineering
• /
• v.30 no.1
• /
• pp.17-22
• /
• 2019

In this study, cationic gemini surfactants were synthesized by increasing the length of the hydrophobic chain and using 1,4-butanediol as a spacer, and the result was confirmed by $^1H-NMR$. The synthesized surfactant was a white powder, and Kraffts point was below $0^{\circ}C$. Surface tension measurements revealed that the evaluated critical micelle concentration (c.m.c) was $1.8{\times}10^{-3}{\sim}6.5{\times}10^{-4}mol/L$ with a surface tension of 22.5~26.1 dyne/cm at the c.m.c. The initial foam height for CG 14-6E-14 estimated by Ross-Miles method was 16 cm and after 5 minutes the height was 14 cm. It was confirmed that the initial foam force and foam stability were the highest. The foam test and emulsion stability of synthesized gemini cationic surfactants were also compared to those of cetyltrimethylammonium bromide (CTAB), a commoly used surfactant.

• Applied Chemistry for Engineering
• /
• v.32 no.3
• /
• pp.260-267
• /
• 2021

In this study, a carboxylate-based anionic surfactant SLEC-3 was prepared from coconut oil and the structure was elucidated by using FT-IR, ¹H-NMR and ¹³C-NMR analysis. Measurements of interfacial properties such as critical micelle concentration, static and dynamic surface tensions, emulsification index, and foam stability have shown that SLEC-3 is better in terms of interfacial activity and more effective in lowering interfacial free energy than those of SLES, which has been widely used as a conventional anionic surfactant in the detergent industry. Biodegradability, acute oral toxicity and dermal irritation tests also revealed that SLEC-3 surfactant possesses excellent mildness and low toxicity, indicating the potential applicability in detergents and cleaner products formulation.

• The Journal of the Convergence on Culture Technology
• /
• v.10 no.3
• /
• pp.731-737
• /
• 2024

This study conducted a quantitative research on the artistic perception and acceptance of value among buyers of commodified digital art known as NFT artworks. NFTs, digital assets, have shown rapid growth as investment products, but recently there has been a trend of declining value. However, NFT art, characterized by uniqueness and scarcity, continues to undergo continuous development to create new opportunities and values. Nonetheless, there are also negative opinions regarding NFT art itself as a form of technological art, as well as concerns about copyright disputes and fears of a bubble due to the conversion of physical artworks into NFTs. Predicting the value of artworks targeting specific demographics is difficult, and the value of innovative art such as NFT art, which changes along with the fluctuation of cryptocurrency values, is even more challenging to predict. Therefore, through research on the buyers who play a crucial role in the growth and development of this new form of art, the study aims to contribute to the expansion of NFT art.

• Korean Journal of Food Science and Technology
• /
• v.15 no.1
• /
• pp.77-89
• /
• 1983

Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.

• Korean Journal of Food Science and Technology
• /
• v.27 no.2
• /
• pp.151-155
• /
• 1995

In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.