• Applied Chemistry for Engineering
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• v.10 no.2
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• pp.304-309
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• 1999

Aluminum-pillared clay was prepared by the intercalation of Al-hydroxy oligomer into domestic bentonite. The solid products are characterized by XRD, nitrogen adsorption/desorption, EDX, and SEM. The solid products show relatively high specific surface areas in the range of $104{\sim}228m^2/g$, and their specific surface area, micropore surface area, and micropore volume increase with increasing the mole ratio of OH/Al. From the results of pore size distribution calculated by BJH equation, it was found that aluminum-pillared clay also contains much mesopore near $40{\AA}$. These results indicate that Al-hydroxy oligomer was intercalated into bentonite, and aluminum oxide was pillared among the layers of bentonite, and micropore and mesopore was finally developed into layers. As OH/Al mole ratio increases, the thermal stability of aluminum-pillared clay increases. This result can be explained by the fact that the density of layers is increased due to the formation of aluminum pillars.

• The Korean Journal of Zoology
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• v.37 no.4
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• pp.554-564
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• 1994

세균이 세포내 공생하는 xD strain과 모 세포주인 tD strain Amoeba proteus의 열충격 대응의 차이를 알아 보기 위하여 방사선 동위원소로 표지된 아미노산을 Ca2+_less Chalkley's 용액에서 음작용 경로를 통하여 90분 동안 흡수하게 하고, 저온 및 고온 스트레스에 대하여 새로 합성되는 스트레스 대응 단백질의 양상을 1, 2차원 전기영동 및 자기방사 사진법에 의해서 비교하였다 저온(10"C) 충격에 대응하여 아메바는 두 strain 모두 56.0 kDa, pl 6.0 단백질을 강하게 발현하였으며, xD strain에서는 tD strain과 달리 저온 충격 초기에 66 0 kDa, pl 5.5 단백질의 발현이 중단되었다. 한편 고온(33"C) 열충격에 대하여 두 strain 아메바에서 모두 10여종의 단백질이 새합성되는 것으로 확인되었으며, tD 아메바에는 이들 단백질의 새합성이 완만하게 이루어지는데 비하여 xD 아메바에서는 그중 66.0 kDa 단백질이 고온 대응 단백질로서 신속하게 새합성되는 것으로 나타났다. 이외에도 2차원 전기 영동 분석을 통하여 열충격에 의해서 발현이 촉진되는 다수의 단백질들을 탐지하였다 탐지된 아메바의 열충격 단백질은 분자량에 따라 hsp100군 2종, hsp90군, 3종, hsp70군 및 hsp60군 각 1종, 그리고 small csp군 4종으로 분류해 볼 수 있었다 두 분석의 결과를 종합해 보면 tD 아메바에는 저온 및 고온 충격에 대하여 열충격 단백질의 합성이 완만하게 상승하는 데 비하여 xD strain에서는 신속하게 이루어졌다. 이상의 결과로 보아 아메바의 세포내 공생 세균은 숙주의 열충격 대응기작에 변화를 야기한 것으로 판단된다한 것으로 판단된다. 10mg과 20mg의 estrogen 처리구 사이에 유두 직경, 길이 그리고 용적의 증가량에 있어서는 차이가 없었다. 10mg 및 20mg의 estrogen 처리는 초발정일령을 각각 20일 및 124일 단축시켰다. 전체적으로 이러한 결과는 송아지에 estradiol의 삽입은 성장과 유선 발달을 촉진시키고 초발정일령을 단축시킬수 있다는 것을 강력하게 지적한다. 일치하지 않으므로 더욱 정밀한 조사를 실시하여 분류학상의 위치를 정확히 밝혀 볼 필요가 있을 것으로 생각되었다.연한 도구이자 정신활동으로 보게함으로써, 주제 및 연구방법에서 획일성보다 다양성과 창조성이 강조되고 있다. 그리고 연구에 있어서 주제 의 다양성을 통해 보다 현실생활에 밀접하게 연결되어야 할 필요성은 학문이나 과학의 사회 성에 대한 새로운 인식을 가져다 주고 있다. 이러한 지리교육과정의 좌표의 변화된 측면들 을 고려하여, 지리교육과정의 새로운 방향은 다음의 세가지로 모색될 수 있다. 첫째, 爭點中 心 地理敎育課程이다. 사회쟁점에 대한 접근은 쟁점의 이해와 문제해결에의 지리적 관점의 활용을 통해 학습내용의 시사성과 사실성을 높힐 수 있다. 이때 문제해결능력을 통해 현대 시민의 자질 및 능력을 기를 수 있음은 물론, 다른 한편으로 실제세계 즉 학생의 실생활, 사 회, 국가, 세계에서 일어나는 일들과의 관련성을 갖게 함으로써, 내적 동기화와 외적인 자극 을 강력하게 결합할 수 있을 것이다. 이는 개인적 유관적합성과 사회적 유관적합성을 동시 에 확보하는 데 유리할 것이다. 둘째, 思考中心 地理敎育課程이다. 지리교육은 학생들을 지 식 및 기능의 숙달자가 되도록 할 것이 아니라 기본적 문장해독력의 수준을 넘어 능력있는 사고자로 길러내는 것을 목표로 하여야 한다.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.30-35
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• 1999

A simple, rapid, efficient method is for extraction of 13 synthetic water-soluble food colours (Tartrazine, Amarnth, Indigo carmine, New coccine, Sunset yellow FCF, Allura red AC, Eosine, Fast Green FCF, Brilliant Blue FCF, Erythrosine, Acid red, phloxine, Rose Bengal) by polyamide resin and for their quantitative by high performance liquid chromatography (HPLC). Colours (coal-tar dyes) were extracted with polyamide resin and then determinated by HPLC. The HPLC conditions using a reverse phase partition type column $(Nova-pak\;C_{18})$, photodiode array (PDA) detector and 1% Ammonium acetate / 60% acetonitrile in water as eluent, were acceptable for various kinds of colorants. By the use of the proposed method, a survey of coal-tar dyes was carried out on 20 samples and that were detected $4.76{\sim}133.47\;ppm$.

• Food Science and Preservation
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• v.8 no.1
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• pp.37-46
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• 2001

To examine the effects of edible coatings on the quality of fresh-cut fruits, Shingo pear was coated with several concentration of albumin, WSF(whole soy flour), dextrin and SPE (sucrose polyester) solution and quality characteristics, sensory evaluation and respiration rate were determined during storage at $4^{\circ}C$ for 10 days. Weight loss rate was reduced in coated fresh-cut pears. 2% dextrin and 1% WSF for pears were more effective in reducing weight loss rate during storage. In preventing the browning of fresh cut fruits, browning was inhibited by coating with 0.5% WSF, 1% albumin, 3% dextrin for pears. Compared with non-coated pears, 0.5% WSF, 1% albumin and 3% dextrin coating were effective in inhibiting the color changes. Even if hardness had a tendency to decrease in coated and no71-coated fruits during storage dextrin coating induced texture softening in fresh-cut pears. The changes in decrease of titratable acidity and vitamin C content and increase of pH and soluble solid were recessed by coatings but there was no differences in accordance with coating materials. Sensory evaluation of coated pears was conducted in according to coating materials and concentrations. Pears coated with 0.5% albumin, 4% dextrin, 1.0% SPE and 0.5% WSF recorded high sensory score. Among the tested coating materials and concentrations, 4% dextrin was the best in all organoleptic quality of coated pears. Respiration rate was repressed by coating with WSF and dextrin in pears.

• Membrane Journal
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• v.21 no.1
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• pp.72-83
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• 2011

For advanced drinking water treatment of high turbidity water, we used the hybrid module that was composed of photocatalyst packing between outside of tubular ceramic microfiltration membrane and membrane module inside. Photocatalyst was PP (polypropylene) bead coated $TiO_2$ powder by CVD (chemical vapor deposition) process. Instead of natural organic matters (NOM) and fine inorganic particles in natural water source, modified solution was prepared with humic acid and kaolin. Water-back-flushing of 10 sec was performed per every period of 10 min to minimize membrane fouling. Resistance of membrane fouling ($R_f$) decreased and J increased as concentration of humic acid changed from 10 mg/L to 2 mg/L, and finally the highest total permeate volume ($V_T$) could be obtained at 2 mg/L. Then, treatment efficiencies of turbidity and $UV_{254}$ absorbance were above 98.5% and 85.7%, respectively. As results of treatment portions by membrane filtration, photocatalyst adsorption, and photo-oxidation in MF, MF + $TiO_2$, and MF + $TiO_2$ + UV processes, turbidity was treated little by photocatalyst adsorption, and photo-oxidation. However, treatment portions of humic acid by adsorption and photo-oxidation were above 10.7 and 8.6%, respectively.

• Analytical Science and Technology
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• v.25 no.2
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• pp.114-120
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• 2012

For the qualitative analysis of peptides in matrix-assisted laser desorption/ionization-mass spectrometry (MALDI-MS), O-methylisourea, which is chemically bound to a specific site of an amino acid (e.g. lysine) of peptides and improves the intensities of the modified peptides, is frequently used prior to the MALDI-MS analysis of peptides, where the process is called guanidination. The reaction efficiency of guanidination varies depending on the reaction conditions. We investigated the efficiencies of guanidination of tryptically digested myoglobin using three different reagents (O-methylisourea, S-methylisothiourea, and 2-methyl-2-imidazoline) at $65^{\circ}C$ for 1 h with various pH conditions (pH 4.0, 7.0, and 10.5), where O-methylisourea and pH 10.5 were found to be most effective. The guanidination with O-methylisourea at pH 10.5 were then applied with different reaction conditions such as heating, microwave and ultrasound at various times, where heating for 60 min was found to be most effective. Conclusively, guanidination with O-methylisourea at $65^{\circ}C$ for 1 h at pH 10.5 was found to be the optimized condition.

• Resources Recycling
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• v.13 no.5
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• pp.37-44
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• 2004

In this study, neodymium oxalate powders were prepared by injecting oxalic acid to the neodymium chloride solution resulted from the acid leaching solution of NdFeB magnet scrap. The effect of experimental conditions on the characteristics of neodymium oxalate powders were investigated. Neodymium oxalate was aggregated by primary particles formed by nucleation, and average size of aggregates was affected by experimental conditions. In a constant volume, increase of reactants affected the average size of aggregate formed by collision of primary particles. In a constant concentration of reactants, agitation speed decreased the size of aggregate due to breakage of particles attached on the surface of aggregate. The number of primary particles decreased with increasing reaction temperature, and the size of aggregates decreased due to the decrease of collision probability. From the results of decomposition behavior of neodymium oxalate, oxalate decomposed from $400^{\circ}C$, and neodymium oxide began to crystallize at above $620^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.65-70
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• 1985

To recover proteins from antarctic krill(Euphausia superba) for the use of food material, some factors affecting the extraction of protein were investigated. The protein solubility profile showed a minimum solubility level(33.2-38.8%) within the range of pH4.0-4.5 and very high solubility levels as 56.8% at pH2.0 and 80.7% at pH11.0. The extraction yield increased as the solvent-to-krill ratios increase in which a ratio of 5:1(volume of solvent/weight of krill) was found to be preferable from the point of handling convenience and extraction yield. The extraction temperatures did not seem to be important variables on extraction of protein. The extraction of krill protein occurred fairly rapidly with little further extraction of protein after 30 minutes. The extraction of protein was slightly decreased at both acidic(pH2.0) and alkaline(pH11.0) conditions with the increasing concentration of sodium chloride. The extractibility of krill protein at strong alkaline condition(pH11.0) was higher than at strong acidic condition(pH2.0) under the same concentration range as 1-6% of sodium chloride. In phosphate treatments, the extraction of protein was slightly influenced by presence of sodium chloride as the concentration range of 3-4% in the aqueous solvent by which maximize the extraction yield as over 80%.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1114-1119
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• 2012

This study was conducted to assess the microbial toxicity of ionic silver solution ($Ag^+N$) and silver nanoparticle suspension ($Ag^0NP$) based on the Microtox bioassay. In this test, the light inhibition of luminescent bacteria was measured after 15 and 30 min exposure to aqueous solutions and soils spiked with a dilution series of $Ag^+N$ and $Ag^0NP$. The resulting dose-response curves were used to derive effective concentration (EC25, $EC_{50}$, EC75) and effective dose ($ED_{25}$, $ED_{50}$, $ED_{75}$) that caused a 25, 50 and 75% inhibition of luminescence. In aqueous solutions, $EC_{50}$ value of $Ag^+N$ after 15 min exposure was determined to be < $2mg\;L^{-1}$ and remarkably lower than $EC_{50}$ value of $Ag^0NP$ with $251mg\;L^{-1}$. This revealed that $Ag^+N$ was more toxic to luminescent bacteria than $Ag^0NP$. In soil extracts, however, $ED_{50}$ value of $Ag^+N$ with 196 mg kg-1 was higher than $ED_{50}$ value of $Ag^0NP$ with $104mg\;kg^{-1}$, indicating less toxicity of $Ag^+N$ in soils. The reduced toxicity of $Ag^+N$ in soils can be attributed to a partial adsorption of ionic $Ag^+$ on soil colloids and humic acid as well as a partial formation of insoluble AgCl with NaCl of Microtox diluent. This resulted in lower concentration of active Ag in soil extracts obtained after 1 hour shaking with $Ag^+N$ than that spiked with $Ag^0NP$. With longer exposure time, EC and ED values of both $Ag^+N$ and $Ag^0NP$ decreased, so their toxicity increased. The toxic characteristics of silver nanomaterials were different depending on existing form of Ag ($Ag^+$, $Ag^0$), reaction medium (aqueous solution, soil), and exposure time.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.