• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.285-289
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• 1987

The partition behavior or proteins in an aqueous two-phase system of poly (ethyleneglycol)-potassium phosphate buffer (PEG/PPB) was investigated. The proteins of different surface hydrophobicity, i.e. Bovine serum albumin (BSA), ${\beta}-lactoglobulin$, ovalbumin. moved to the PPB-rich bottom phase in a PEG(12%)/PPB (12%) two-phase system resulting in very low partition coefficients. When the concentration of PPB increased to 15% level. the electric potential of bottom phase changed from +50 mV to zero and the partition coefficient tended to increase. The change In the molar ratio of $K_2HPO_4/KH_2PO_4$ in PPB from 1.43 to 9.55 caused the volume ratio of top to bottom phase $(V_t/V_b)$ to be decreased and protein partition coefficient increased. When the concentration of PPB was elevated from 14% to 26%, the $V_t/V_b$ decreased from 1.5 to 0.39 and the partition coefficient of proteins increased drastically; ${\beta}-lactoglobulin$ 74 fold. BSA 32 fold, ovalbumin 12 fold and lysozyme 5 fold.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.454-460
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• 2000

It is difficult to accurately evaluate the effect of lipophilic compounds in aqueous reaction system of enzymes because they are immiscible with water. To screen lipophilic inhibitors of tyrosinase which catalyzes the synthesis of melanin in vivo, an optically clear organic system composed of organic solvent, surfactant, and water, often called reverse micelles(RM), was introduced. Optimal RM to let tyrosinase act normally was composed of isooctane as an organic solvent and dioctyl sulfosuccinate(AOT) of 100 mM as a surfactant. When a molar ratio of water to surfactant was 15, tyrosinase(105.3 units) in RM showed a similar reactivity toward 3,4-dihydroxyphenylalanine(0.18 mM) as in the aqueous assay system. In the presence of cinnamic acid, the product formation of tyrosinase reaction was proportional to the reaction time. This indicates that the inhibitory effect of lipophilic compounds could be analyzed in RM.

• Journal of the Korean Chemical Society
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• v.37 no.12
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• pp.987-994
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• 1993

Inductive and resonance effects play an important role in determining carbony) stretching frequencies of ketones. Hydrogen bonding, dielectric effects, and steric effects are all factors which determine the carbonyl stretching frequency, νC=O of ketones in solution. The $ν_{C=O}$ frequencies were shifted by approximately 27$cm^{-1}$ each by substituting to a phenyl group for a methyl group in acetone. The $ν_{C=O}$ frequency for ketones shifted differently in various solvents and increased with increasing the volume ratio of the ketones in water solutions. The $ν_{C=O}$ frequency for ketones shifts continously at constant concentration of ketone in solutions of $(CH_3)_2SO/CCl_4$and$CHCl_3/CCl_4$ with changing of the mole ratio of two solvents. The $ν_{C=O}$ frequency was also affected by changing concentration in either $CCl_4$ or $(CH_3)_2SO$ solution and in either $CCl_4$or $CHCl_3$ solution.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.2
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• pp.105-116
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• 2019

Oil adsorption during hair or body washing is responsible for the hair conditioning. In this study, we established a method to extract oil from a substrate, and to determine amount of adsorbed oil upon substrate using a conventional absorption spectroscopy. We controlled the mole fraction of a surfactant in a mixture of anionic and amphoteric surfactants because that it induces the coacervate that regulates amount of adsorbed oil through the alteration of oil viscosity. Based on this, we established the optimized condition for adsorption and extraction for oil. UV absorbance were employed to estimate the amount of adsorbed oil using optical absorbance after extraction via adsorption. The estimation was confirmed by comparing with a mass analysis in HPLC and an adhesive energy in AFM. It has been proved that this method can be applied to all cases of oil adsorption from the results with various cationic polymers and a complex system of the polymers which regulate the oil adsorption.

• The Journal of the Convergence on Culture Technology
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• v.10 no.1
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• pp.137-142
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• 2024

User interface (UI) functions are distorted and appear as a dark pattern that intentionally deceives or entices users. Consumers who are unaware of dark patterns are constrained in their choices, resulting in unnecessary economic damage. In this study, we aimed to investigate consumers' various shopping emotions and behavioral intentions after recognizing dark patterns in online shopping malls through qualitative research methods. As a result of the study, the rate of perception differed slightly depending on the type of dark pattern, and it was found that it induced consumer emotions such as distrust of the company, user deception, and displeasure. It has been found that the behavior after recognizing the dark pattern shows passive behaviors such as vowing to prevent recurrence and warning acquaintances rather than actively protesting to the company and demanding compensation for damages.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.4
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• pp.289-297
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• 1999

Concentrations of total dissolved free amino acids (DFAAs) in the northeast Pacific Ocean $9^{\circ}54'-10^{\circ}27'N$, $131^{\circ}43'-131^{\circ}53'W$) ranged from 15.9 to 1778.2 17M, and the average was 407.2 nM. Concentrations of DFAAs in surface mixed layers, ranged from 60.1 to 1411.9 nM, and the average was 535.2 nM. Seasonal thermoclines with maxima were formed between the depth of 50 to 150 m. DFAAs in this layer were varied in concentrations from 91.7 to 1778.2 nM, and the average was 588.5 nM. DFAAs below the seasonal thermoclines fluctuated from 15.9 to 384.2 nM, and the average was 175.1 nM. Consequently, in average relatively abundant DFAAs were observed in the subsurface layer than the deeper layer. DFAA vertical profiles and compositions of station A showed similar to station Band C. Glycine, alanine, glutamic acid, serine and valine were predominant accounting for more than 60% of total amino acids. Isoleucine, tyrosine, methionine and phenylalanine comprised only few percents of total DFAAs in the study area. In mole % of amino acid, according to characteristics of functional group of amino acid, aliphatic neutral accounted for 59% and aliphatic hydroxy 16%, acidic 12%, respectively. Although differences in DFAA concentrations with depth were observed, the amino acid composition and mole % of deeper layers in all stations were similar to those of subsurface layers. The results indicate that individual DtAAs remains invariably in water columns relative to the compositions and distributions of DFAAs in the study area, which may be the result of close coupling between microbial activity and their water solubility.

• Journal of the Korean Chemical Society
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• v.59 no.5
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• pp.454-465
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• 2015

The goal of this study is to investigate pre-service chemistry teachers’ understanding of the boiling process of a liquid mixture. We surveyed 65 students in the chemistry program of the College of Education about the boiling point of a 50%(by mole) ethanol aqueous solution and the temperature changes during heating. We then interviewed 9 of these students. According to the survey results, the percent of the pre-service teachers who thought that the boiling point of the ethanol solution would be ‘between the boiling points of ethanol and water (78-100 ℃)’ and ‘the same as that of ethanol’ were 52.3% and 35.4%, respectively. The majority of those who stated the former explained that the boiling point of the ethanol solution increased due to the effects of attraction or blocking by water molecules. Most of those who believed the latter explained that physical properties such as the boiling point would not be changed by the addition of water. With regard to the temperature change during heating, 69.2% of the teachers thought that the temperature would increase gradually while boiling, which some thought resulted from the increasing amount of water in the solution as the ethanol boiled off. Others thought that two temperature plateaus would be observed as each component of the liquid mixture underwent phase transition at its specific boiling point. When asked about the particle model of the gas phase during the boiling and evaporation process, some students drew both ethanol and water during evaporation but only ethanol when boiling. We discussed several alternative concepts of pre-service chemistry teachers about the boiling process of liquid mixtures and ways to improve their understanding.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.70-72
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• 1998

1. 서론 : 최근에 폐수나 지하수 및 음용수에 존재하는 휘발성 유기화합물(Volatile Prganic Compound, VOC)는 심각한 환경오염이 주범이 되고 있다. 이러한 문제를 해결하는 방법으로 흡착, 증류, air stripping 등의 여러 가지 분리기술이 제시되어 왔다. 그러나 전통적인 방법들은 분리된 오염물질이 제2의 상으로 전이된다는 점에서 또 다른 분리공정을 필요로 하는 단점을 지니고 있다. 이에 반해 투과증발공정은 추가적인 분리과정이 없이 효율적으로 오염된 물속의 유기용매를 제거한다는 점에서 많은 관심을 모으고 있다. 이미 알려진 이러한 VOC 제거에는 소수성이면서 고무상인 고분자가 우수한 특성을 가지는 것으로 밝혀졌고 그 중에서 실록산계 고분자가 아주 효과적인 것으로 알려져 있다. 그러나 이러한 실록산계 고분자는 기계적 강도가 약하여 필름의 박막형성능력이 떨어지는 것으로 알려져 있어 이러한 단점을 보완하기 위해 가교구조의 도입이나 공중합체의 구조를 도입하는 연구가 많이 수행되어 왔다. 이러한 연구의 한 방법으로 실록산-아미드공중합체를 이용하여 투과증발에 적용한 연구는 수행되어 왔다. 이들의 제막방법으로 주로 실록산다이아민/방향족다이아민의 비를 달리하거나 실록산다이아민의 분자량의 변화를 달리하면서 실록산-이미드 블록 또는 그래프트중합체를 제조하는 방법을 사용하였다. 이 실험에서는 주로 실록산-이미드의 비율이 낮아지면 유기용매의 선택성에서 물의 선택성으로 바뀌는 percolation point가 관찰되며 이것은 실록산-이미드의 비율이 낮을수록 물속의 유기용매의 제거에 유리하다는 것을 보여준다. 이에 따라 실록산다이아민과 다이안하이드라이드만을 사용한 실록산이미드막이 추천되나 여기에 대한 투과특성연구는 전혀 이루어지지 않았다.정육점이었고 백화점과 재래닭 사육장에서 직접구입도 하고 있었다. 구입 동기는 가족들이 좋아하고 영양가를 생각한다가 62%였으며 구입정보는 주위사람의 권유로 구입하고 있었다. $\bigcirc$ 구입할 때 중점적으로 살펴보는 사항은 신선도와 순수재래종 여부, 위생상태였다. 한편 소비자가 언제나 구입할 수 없다는 의견이 85.2%나 되어 원활한 공급과 시장조성이 아직 정착되지 않고 있었다. $\bigcirc$ 현재 유통되고 있는 재래종닭은 소비자 대부분이 잡종으로 인식하고 있었으며, 재래종과 일반육계와의 구별은 깃털색, 피부색, 정강이색등 외관상으로 구별하고 있었다. 체중에 대한 반응은 너무 작다는 의견이었고, 식품으로의 인식도는 비교적 고급식품으로 인식하고 있다. $\bigcirc$ 재래종닭고기의 브랜드화에 대한 견해는 젊고 소득이 높은 계층에서 브랜드화의 필요성을 강조하고 있다. $\bigcirc$ 재래종달걀의 소비형태는 대부분의 소비자가 좋아하였으나 아직 먹어보지 못한 응답자가 많았다. 재래종달걀의 맛에 대해서는 고소하고 독특하여 차별성을 느끼고 있었다. $\bigcirc$ 재래종달걀의 구입장소는 계란판매점(축협.농협), 슈퍼, 백화점, 재래닭 사육 농장등 다양하였으며 포장단위는 10개를 가장 선호하였고, 포장재료는 종이, 플라스틱, 짚의 순으로 좋아하였다. $\bigcirc$ 달걀의 가격은 200원정도를 적정하다고 하였으며, 크기는 (평균 52g)는 가장 적당하다고 인식하고 있으며, 난각색은 대부분의 응답자가 갈색을 선호하였다. $\bigcirc$ 재래종달걀의 구입시 애로사항은 믿을수 없고, 구입장소를 몰라서, 값

• Journal of the Microelectronics and Packaging Society
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• v.31 no.2
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• pp.85-91
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• 2024

In this study, we investigated a method of growing single crystal 𝛽-Ga₂O₃ thin films on a c-plane sapphire substrate using MOCVD. We confirmed the optimal growth conditions to increase the crystallinity of the 𝛽-Ga₂O₃ thin film and confirmed the effect of the ratio between O₂ and Ga precursors on crystal growth on the crystallinity of the thin film. The growth temperature range was 600~1100℃, and crystallinity was analyzed when the O₂/TMGa ratio was 800~6000. As a result, the highest crystallinity thin film was obtained when the molar ratio between precursors was 2400 at 1100℃. The surface of the thin film was observed with a FE-SEM and XRD ω-scan of the thin film, the FWHM was found to be 1.17° and 1.43° at the and (${\bar{2}}01$) and (${\bar{4}}02$) diffraction peaks. The optical band gap energy obtained was 4.78 ~ 4.88 eV, and the films showed a transmittance of over 80% in the near-ultraviolet and visible light regions.

• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.43-61
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• 2016

Customer reviews help potential customers make purchasing decisions. However, the prevalence of reviews on websites push the customer to sift through them and change the focus from a mere search to identifying which of the available reviews are valuable and useful for the purchasing decision at hand. To identify useful reviews, websites have developed different mechanisms to give customers options when evaluating existing reviews. Websites allow users to rate the usefulness of a customer review as helpful or not. Amazon.com uses a ratio-type helpfulness, while Yelp.com uses a count-type usefulness index. This usefulness index provides helpful reviews to future potential purchasers. This study investigated the effects of sentiment and readability on useful votes for customer reviews. Similar studies on the relationship between sentiment and readability have focused on the ratio-type usefulness index utilized by websites such as Amazon.com. In this study, Yelp.com's count-type usefulness index for restaurant reviews was used to investigate the relationship between sentiment/readability and usefulness votes. Yelp.com's online customer reviews for stores in the beverage and food categories were used for the analysis. In total, 170,294 reviews containing information on a store's reputation and popularity were used. The control variables were the review length, store reputation, and popularity; the independent variables were the sentiment and readability, while the dependent variable was the number of helpful votes. The review rating is the moderating variable for the review sentiment and readability. The length is the number of characters in a review. The popularity is the number of reviews for a store, and the reputation is the general average rating of all reviews for a store. The readability of a review was calculated with the Coleman-Liau index. The sentiment is a positivity score for the review as calculated by SentiWordNet. The review rating is a preference score selected from 1 to 5 (stars) by the review author. The dependent variable (i.e., usefulness votes) used in this study is a count variable. Therefore, the Poisson regression model, which is commonly used to account for the discrete and nonnegative nature of count data, was applied in the analyses. The increase in helpful votes was assumed to follow a Poisson distribution. Because the Poisson model assumes an equal mean and variance and the data were over-dispersed, a negative binomial distribution model that allows for over-dispersion of the count variable was used for the estimation. Zero-inflated negative binomial regression was used to model count variables with excessive zeros and over-dispersed count outcome variables. With this model, the excess zeros were assumed to be generated through a separate process from the count values and therefore should be modeled as independently as possible. The results showed that positive sentiment had a negative effect on gaining useful votes for positive reviews but no significant effect on negative reviews. Poor readability had a negative effect on gaining useful votes and was not moderated by the review star ratings. These findings yield considerable managerial implications. The results are helpful for online websites when analyzing their review guidelines and identifying useful reviews for their business. Based on this study, positive reviews are not necessarily helpful; therefore, restaurants should consider which type of positive review is helpful for their business. Second, this study is beneficial for businesses and website designers in creating review mechanisms to know which type of reviews to highlight on their websites and which type of reviews can be beneficial to the business. Moreover, this study highlights the review systems employed by websites to allow their customers to post rating reviews.