• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1460-1466
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• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2085_2086
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• 2009

전력기술의 발전함에 따라 절연소재 또한 급속한 발전을 가져왔다. 특히, 오랫동안 사용해온 자기재 절연물에서 시공의 용이성, 경량성, 내오염성 등과 같은 장점을 가진 폴리머 절연물로 대체 되어 사용되어져 왔다. 폴리머 애자는 1980년대 말에 최초로 사용되기 시작 하여 2007년 한 해 동안 약 100만 여개의 폴리머 애자가 배전선로에 사용되고 있다. 이러한 폴리머 절연재료는 그 수명이 20년 이상으로 보고되어지는바, 그 수명이 종기가 다가와 폐기되는 폴리머 양이 점차적으로 증가할 것이다. 본 연구는 폴리머 애자의 열분해 특성연구에 이어 현재 배전선로에 쓰이고 있는 전선류를 포함한 폴리머 절연 폐기물의 열분해 특성에 관한 연구를 수행하였으며, 향후 폴리머 절연 폐기물을 경제적으로 처리하여 자원화하기 위한 기초 연구로 활용하고자 한다.

• Ceramist
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• v.19 no.1
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• pp.75-85
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• 2016

• Journal of the Korean Chemical Society
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• v.53 no.2
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• pp.159-165
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• 2009

The synthesis of 2-amino-5-substituted-1,3,4-oxadiazoles 4 were carried out from the electrooxidation of semicarbazone 3 at the platinum electrode under controlled potential electrolysis in an undivided cell. This is an environmentally benign method in the field of synthetic organic chemistry. The non-aqueous solvents acetic acid and acetonitrile and a supporting electrolyte lithium perchlorate were used for the electrolysis in the electrooxidation. The products were structurally charecterised by IR, $^1H$-NMR, $^{13}C$-NMR and elemental analysis.

• Food Science and Preservation
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• v.10 no.1
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• pp.80-88
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• 2003

In order to establish the enzymatic hydrolysis system improving of taste and flavor in the preparation of soy protein hydrolysates using the enzymes with excellent hydrolytic ability and different hydrolysis pattern of soy protein, Degree of hydrolysis(DH) and surface hydrophobicity under the optimal conditions of enzyme reaction, hydrolysis patterns by the SDS electrophoresis and sensory evaluation of soy protein hydrolysates by enzyme reactions were investigated. Four enzyme reactions were highly activated at pH 7.0, 45$^{\circ}C$ under the optimal conditions. As result of changes on the pattern of soy-protein hydrolysates by SDS-electrophoresis, high molecular peptides of hydrolysates by No. 5(Mucor circinelloides M5) and No. 16(Bacillus megaterium B16) enzymes were slowly decrease and 66KD band of these were remained after 3hours reaction. Production of low molecular peptides of hydrolysates by No. 4(Aspergillus oryzae M4) and No. 95(Bacillus subtilis YG 95) enzymes were remarkably detected during the proceeding reactions. As results of HPLC analysis, low molecular peptides of 15∼70KD were mainly appeared during the proceeding enzyme reactions. And, the more DH was increased, the more SDS-surface hydrophobicity was decreased. Hydrolysates by No. 4 enzyme was not only the highest DH of all hydrolysates, but the strongest bitter taste in a sensory evaluation. Sweat taste among the hydrolysates showed little difference. But, when combinative enzymes were treated, combinative enzyme of No. 4(Aspergillus oryzae M4)and No. 16(Bacillus megaterium B16) showed the strongest sweat taste. In conclusion, we assumed that it will be possible to prepare the hydrolysates having functionality when soy-protein were hydrolyzed by these specific enzymes.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.953-956
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• 2003

천연광물질인 투어멀린은 물분자를 만나면 수소(H$^{+}$)와 수산기(OH$^{-}$)로 분해하여 친수기와 소수기를 구분하여 발생하며, H$^{+}$와 OH$^{-}$는 각각 $H_2O$와 결합하여 활성이 강한 hydronium ion(H$_3$O$^{+}$)과 계면활성 작용이 있는 hydroxyl ion(H$_3$O$_{2-}$ )을 생성한다. 물속에서 불안정한 상태로 존재하는 수산기는 hydroxyl (-)ion을 형성하여 약 알카리성(pH-7.4)을 띄고, 물의 클러스터(cluster)를 세분화하는 수질 개선 기능과 함께 살균, 항균 및 세균번식억제 효과를 갖는다. 그러므로 투어멀린 전기석의 물 분해 효과를 이용하여 이것을 일정 시간 동안 증류수에 침적시킨 뒤, 그 침적수를 대장균이 배양된 액에 드롭시켜 대장균의 변화를 조사하였다. 그 결과, 시간이 경과됨에 따라 대장균 수의 변화가 나타남을 확인하였고, 따라서 투어멀린 침적수의 대장균 증식억제 효과를 확인하였다.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.1
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• pp.68-74
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• 2002

This study was performed to examine the availability of electrolysis for removal of remaining biologically refractoty humus and residual color of leachate which is biologically pretreated in domestic waste matter sanitary landfill by recycling to landfill. The obtained results were as follows; 1) The electrolysis of leachate through covered bed represented that the removal efficiency of CODcr and color range from 70~80%, in color removal the only electrolysis for a treatment of leachate meet the critia of effluent. 2) The highest removal efficiency was represented in pH 7~8. 3) At anode used Al, Fe, Stainless the removal efficiency of CODcr and color was high in order of Fe, Al, stainless, in considering the settled ability of reaction product in economic or after electro coagulation the removal efficiency was highest when anode was the Fe electrode. 4) In this study conditions for removed both CODcr and Color ar the same time represented thar anode was used Fe, electrode-distance was 2cm and reaction time was 40min in 8volts.

• Journal of the Korean Electrochemical Society
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• v.17 no.1
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• pp.1-6
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• 2014

This review article summarizes photoelectrochemical water splitting using gallium nitride (GaN). GaN materials have been studied as novel photoelectrode material due to its chemical stability and easy band gap engineering. Unlike other semiconductor materials that are easily corroded in strongly acidic or alkaline electrolyte, n-type GaN is chemically stable enough to be used as photoanode in oxygen evolution reaction. Furthermore, studies on p-type GaN have been recently reported. This review briefly discusses problems that need to be solved before GaN materials find widespread use in solar fuel application.

• Analytical Science and Technology
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• v.5 no.4
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• pp.373-379
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• 1992

The pyrolysis conditions for the thermal isomerization products of pinane were carried out by the furnace type pyrolyzer and the curie-point pyrolyzer equipped with gas chromatograph and mass spectrometer. It was confirmed that curie-point type is much better furnace type, and high yield (70%) of citronellene was obtained from pinane as the main isomerization product under the best conditions by curie-point type. The optimum conditions of pyrolysis are $590^{\circ}C$ for 4 sec. and the major products were indentified as citronellene, m-Menth-6-ene, m-Menth-1-ene and 1-Methyl-4-(1-methylethylidiene) cyclohexane.

• Journal of Animal Environmental Science
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• v.10 no.2
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• pp.119-126
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• 2004

The protein in the extracts from the skins of pineapple and kiwi and the optimal conditions to hydrolyze blood, egg and gluten meals with them were investigated. Protein analysis by SDS-polyacylamide gel electrophoresis showed one protein band with 22 kd molecular weight in the pineapple skin extract, and Hve protein bands with 27 kd, 22.5 kd, 22 kd, 19 kd, and 14.4 kd molecular weight in the kiwi skin extract. The 22 kd protein in the pineapple skin extract is assumed to be bromelain, and the 27 kd protein in the kiwi skin extract is assumed to be actinidin, both are pretense. The optimal conditions for hydrolysis of blood, egg, and gluten meals we: 6-24 hours in time, $60^{\circ}C$ in temperature, and pH 4-pH 7.