• Journal of the Korean Magnetics Society
• /
• v.10 no.4
• /
• pp.165-170
• /
• 2000

The purpose of this study is to investigate the effect of annealing conditions on physical and magnetic properties of Fe-Hf-N thin films. When the thin films were annealed in $N_2$ gas, a surface oxide layer, comprised of Fe$_2$O$_3$ and Fe$_3$O$_4$, was formed at the surface of the thin films and a Fe-Hf-O-N layer was also formed under this surface oxide layer. It was found that the thicknesses of the surface oxide layer and the Fe-Hf-O-N layer increased, as the annealing temperature increased. It was also found that if the thickness of the surface oxide layer was excluded in the property calculation, the soft magnetic properties of the annealed thin films were not much different from those of the as-deposited thin films. Therefore, it was suggested that the Fe-Hf-O-N layer formed under the surface oxide layer did not lose significantly the soft magnetic properties of the Fe-Hf-N films and the Fe-Hf-N films annealed in $N_2$gas showed the soft magnetic properties of the Fe-Hf-N and Fe-Hf-O-N multi-layers.

• Korean Journal of Food Science and Technology
• /
• v.51 no.1
• /
• pp.90-96
• /
• 2019

Unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) is a by-product produced when thinning out the superfluous fruit of persimmon. We investigated whether unripe astringent persimmon has antioxidative and anti-inflammatory effects. Unripe astringent persimmon extract was fractionated sequentially in n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction had the highest total phenolic content, total flavonoid content, and antioxidant capacity compared to those of the other fractions. Pretreatment of lipopolysaccharide-stimulated RAW 264.7 macrophages with the ethyl acetate fraction reduced nitric oxide, interleukin-6, and intracellular oxidative stress in a dose-dependent manner. Ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis revealed gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, quercetin-3-O-glucoside, quercetin, and p-coumaric acid as the phenolic compounds of the ethyl acetate fraction. Collectively, these findings suggest that unripe astringent persimmon is a source of functional materials that can promote antioxidative and anti-inflammatory effects.

• Korean Journal of Microbiology
• /
• v.49 no.2
• /
• pp.137-145
• /
• 2013

This study was performed at 2 sites of Nak-Dong River to investigate the changes of nitrifiers depending on the presence and absence of organic pollutants (due to the effluents of domestic wastewater treatment plant, WWTP). Conventional chemical parameters such as T-N, $NH_4$-N, $NO_2$-N, $NO_3$-N were measured and the quantitative nitrifiers at the 2 sites were analyzed comparatively by fluorescent in situ hybridization (FISH) with NSO190 and NIT3, after checking the presence of gene amoA of ammonia oxidizing bacteria (AOB) and 16S rDNA signature sequence for Nitrobacter sp. that belongs to nitrite oxidizing bacteria (NOB). Also ${\alpha}{\cdot}{\beta}{\cdot}{\gamma}$-Proteobacteria were detected using FISH to get a glimpse of the general bacterial community structure of the sites. Based on the distribution structure of the ${\alpha}{\cdot}{\beta}{\cdot}{\gamma}$-Proteobacteria and the measurement of nitrogen in different phases, it could be said that the site 2 was more polluted with organics than site 1. Corresponding to the above conclusion, the average numbers of AOB and NOB detected by NSO160 and NIT3, respectively, at site 2 [AOB, $9.3{\times}10^5$; NOB, $1.6{\times}10^6$ (cells/ml)] was more than those at site 1 [AOB, $7.8{\times}10^5$; NOB, $0.8{\times}10^6$ (cells/ml)] and also their ratios to total counts were higher at site 2 (AOB, 27%; NOB, 34%) than those at site 1 (AOB, 18%; NOB, 23%). Thus, it could be concluded that the nitrification at site 2 was more active due to continuous loading of organics from the effluents of domestic WWTP, compared to site 1 located closed to raw drinking water supply and subsequently less polluted with organics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.4
• /
• pp.326-335
• /
• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Korean Journal of Soil Science and Fertilizer
• /
• v.40 no.6
• /
• pp.495-500
• /
• 2007

Recently we are interest in organic farming of rice. The technology of paper mulching was practised without herbicide in machine transplanting cultivation of paddy. A field experiment was conducted in Gangseo series (coarse loamy, mixed, nonacid, mesic family of Aquic Fluventic Eutrochrepts) at the National Institute of Crop Science (NICS), RDA, Suwon, Gyeonggi province, Republic of Korea in 2004. This experiment was carried out to evaluate soil redox potential, weed control and rice growth by the different organic matter in paper mulching transplanting. Compost, rice straw and soiling rye were incorporated as organic matter. The nitrogen amount of controlled-release fertilizer (CRF) plot was 80% compared with nitrogen amount ($110kg\;ha^{-1}$) of conventional fertilization. Mulching paper consisted of recycled paper which was coated with biodegradable plastics. There were no difference between conventional rice transplanting and paper mulching on missing hills after organic matter application. Weed control were the highest at added soiling rye plot. The redox potential of soil was the lowest in rice straw + CRF 80% plot at tillering stage. The $NH_4{^+}-N$ in soil was the highest at soiling rye + CRF 80% tillering stage. There was no difference in yield between soiling rye + CRF 80%, compost + CRF 80% and conventional fertilization plot.

• Korean Journal of Soil Science and Fertilizer
• /
• v.22 no.4
• /
• pp.329-336
• /
• 1989

A series of green house experiment was conducted to find but the effect of fertilizer application and inoculation of rhizobium on the changes of amide-N, ureide-N and $NH_4-N$ concentration in stem and root exudates of soybean plant growth. The results obtained were summarized as follows ; 1. Five strains of indigenous Rhizobium japonicum-nitrogen fixing activity($C_2H_2$-reducing activity) was more than 6.4 to 20.1 nmole/hr/tube-were identified from 37 soil samples in 22 areas of farmers field throughout country. 2. These identified 5 strains of rhizobium were obtained high nitrate reductase but low ammonium and nitrite oxidase activities. Among 5 strains of rhizobium the Rhizobium japonicum RjK-134 was applied for this green house experiment. 3. Dry matter yield was increased by the combination of inoculation of Rhizobium japonicum RjK-134 with no fertilizer and without nitrogen fertilizer application. However, dry matter yield was decreased with application of N and NPK with inoculation of rhizobium. 4. The concentrations of amide-N and ureide-N were increased in xylem sap than that of root exudate and higher concentration was obtained ar 30 days after planting than flowering stage (45 days after planting). 5. The combination of NPK application with inoculation of Rhrizobium japonicum RjK-134 enhanced the increase of amide-N and ureide-N concentration in xylem sap and root exudate. 6. High ammonium-N concentration in xylem sap and root exudate were obtained in combination with without-fertilizer under no inoculation of rhizobium and N and NPK application with inoculation of rhizobium.

• Korean Journal of Materials Research
• /
• v.6 no.1
• /
• pp.106-115
• /
• 1996

본 연구에서는 PET(PentaEthoxy Tanatalum:Ta(OC2H5)5) 유기금속 화합물 전구체를 사용하여 차세대 초고집적회로 제조시 고유전체 물질로 유망한 Ta2O5 박막을 열화학증착 방법에 의하여 증착하였다. 본 증착실험을 통하여 여러 가지 운속기체, 기판온도, 반응압력 등의 공정변수가 층덮힘에 미치는 영향을 고찰하였으며 Monte Carlo 전산모사 결과와 기판온도 변화에 따른 층덮힘 패턴의 변화에 대한 실험결과를 비교하여 부착계수를 산출하였다. 운송기체로는 N2, Ar, He을 바꿔가며 실험하였으며 He>N2>Artns으로 층덮힘이 양호한 것으로 나타났다. 이는 운송기체의 종류에 따라 운동량 확산도, 열 확산도, 물질 확산도 등의 이동현상 특성값들이 다르기 때문이라 생각된다. 기판온도의 증가는 운송기체의 종류에 관계없이 층덮힘을 악화시켰으며 도랑내부에서의 Knudsen 확산과 표면반응물의 탈착에 비해 표면반응이 보다 지배적인 역할을 담당함을 알 수 있었다. 또한 질소를 운송기체로 사용한 경우에 부착계수의 겉보기 활성화 에너지는 15.9Kcal/mol로 나타났다. 그리고 3Torr 이하에서 반응압력이 증가하는 반응압력이 증가하는 경우에는 물질 확산도의 감소 효과 때문에 층덮힘이 악화되었다. 본 연구결과 3Torr, 35$0^{\circ}C$에서 He 운송기체를 이용한 경우가 가장 우수한 층덮힘을 얻을 수 있는 최적 공정 조건임을 알 수 있었다.

• Bulletin of Food Technology
• /
• v.15 no.3
• /
• pp.112-124
• /
• 2002

발효란"박테리아,곰팡이,효모의 효소에 의해 일어나는 계속적인 변화"로 규정한다. 발효에 의해 일어나는 화학적 변화의 예를 들면 우유의 acidulation. 전분의 분해.설탕이 알콜과 이산화탄소로 변화되는 것과 질소 유기화합물의 산화등이 있다. 배지, 온도, 소금, 산도 배양 용기 및 시간과 같은 몇몇 요인이 발효 과정에 중요한 역할을 한다. 사실 발효식품 제조에 있어서 제품의 향미,텍스쳐,아로마 기타 다른 요소들이 어느 정도의 발효시간에 따라 차이가 있기때문에 단순히 급하게 서두를 수도 없다. 빵, 맥주, 사이다, 와인, 치이즈와 요구르트류의 식품과 음료는 발효과정을 통해 만들어진다. 이들 제품 이외에 어떤 제품은 다른 식품 제조에 이용될 수 있는데, 광의의 이들 식품 소재는 새롭고 기발한 발효기법 뿐아니라 전통적인 기법을 사용해서 생산 되기도 한다. 예를 들면 잔탄검(xanthan gum)은 고분자 폴리사카라드로 Bacterium xanthomona campestris를 이용한 발효과정을 통해 생산되는데 기질로서 설탕을 사용한다 젤란검(Gellan Gum)은 수용성 폴리사카이라이드로 Sphingomonas elodea 순수균의 발효에 의해 생산된다. 이와 같은 다중 기능의 하이드로콜로이드는 IFT Food technology 산업 성공상을 수년에 걸쳐 받았고, 제조업자들은 이것을 증점제, 안정제, 조직강화제로 이용했다. 최근 식품, 음료와 의약품에 사용하는 소이이소플라본(soy isoflavone)이 주목을 받고 있다. 소이이소프라본 중 제니스데인(genistein). 다이드제인(daizein)과 글라이스데인(glycitcin) 같은 soy sioflavone이 건강에 이익을 준다고 연구되었고, 독자적인 발효 과정으로 건강 증진과 기능성을 준다는 이들 성분이 더 많이 함유하는 대두 제품을 내놓고 있다. 본문에서는 12개 발효소재(ingredients)를 살펴보고 이들의 최근 개발동향을 재조명해 보았다. 이들의 개발동향은 시간이 결정적인 요인이 될 수 있는 발효과정을 사용하기 때문에 시기적으로 적절하게 인식될 수 있을뿐만 아니라, 건강, 장점,향미와 관련된 오늘날의 시장경향일 수도 있다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.5
• /
• pp.868-873
• /
• 1997

Nitrifier consortium entrapped in Ca and Ba-alginate beads were packed into two reactors and studied for removing ammonia-nitrogen in aquaculture system. The ammonia-nitrogen concentration of the influent was continually kept about 2 ppm. At the hydraulic residence time of 0.6 hours, ammonia-nitrogen removal amount of two reactors was about 52.6 and 51.0 g $NH_3-N/m^3/day$, respectively. The ability of adjusting to an impulsive leading which was happened according to variations of HRT was better at Ba-alginate reactor, but its discrepancy was not so large. At the respect of removing ammonium-nitrogen, two reactors showed the similar ability of treating recirculating water.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.592-599
• /
• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.