• Membrane Journal
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• v.31 no.2
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• pp.87-100
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• 2021

With a striking increase in the level of contamination and subsequent degradations in the environment, detection and monitoring of contaminants in various sites has become a crucial mission in current society. In this review, we have summarized the current research areas in membrane-based colorimetric sensors for trace detection of various molecules. The researches covered in this summary utilize membranes composed of cellulose fibers as sensing platforms and metal nanoparticles or fluorophores as optical reagents. Displaying decent or excellent sensitivity, most of the developed sensors achieve a significant selectivity in the presence of interfering ions. The physical and chemical properties of cellulose membrane platforms can be customized by changing the synthesis method or type of optical reagent used, allowing a wide range of applications possible. Membrane-based sensors are also portable and have great mechanical properties, which enable on-site detection of contaminants. With such superior qualities, membrane-based sensors examined in the researches were used for versatile purposes including quantification of heavy metals in drinking water, trace detection of toxic antibiotics and heavy metals in environmental water samples. Some of the sensors exhibited additional features like antimicrobial ability and recyclability. Lastly, while most of the sensors aimed for a detection enabled by naked eyes through rapid colour change, many of them investigated further detection methods like fluorescence, UV-vis spectroscopy, and RGB colour intensity.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.146-152
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• 2018

In the construction sector, new demands for aesthetics are increasing due to structural stability and improvement of living standard and consciousness level. On the other hand, Red Mud sludge is generated from aluminum hydroxide extraction process from Bauxite. Red mud sludge contains about 20% of $Fe_2O_3$ and represents a natural reddish brown. It is highly applicable to the construction industry. In this paper, red mud sludge with a water content of 50%, which is a by - product of the industry, was prepared as a liquid phase. The liquefied red mud was added to cement mortar and the strength and color difference of cement mortar were investigated according to the addition amount of liquefied red mud. As a result, the compressive strength decreased with increasing amount of liquefied red mud. The color of cement mortar containing liquefied red mud was found to be distributed in the range of YR series in all samples. As the amount of liquefied red mud increased, the color became darker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1032-1038
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• 2003

The two-level full factorial and mixture design were used to screen ingredient type and to investigate the effects of ingredients on properties of surimi gel from jack mackerel using measurements of breaking forces, deformation values and color. The addition of starch decreased breaking force significantly (p<0.05), but did not affect deformation. The bovine plasma protein (BPP) among non-muscle proteins increased a breaking force and deformation value. However, the dried egg white increased slightly a breaking force, and decreased greatly a deformation value. The breaking force of gel was increased, but deformation value did not change significantly (p<0.05) with adding BPP. The whiteness of gel was slightly improved with the addition of corn starch and BPP. At 78% moisture, the optimum ratios of ingredients were 89.5∼90.0% for alkali surimi, 4.6∼6.0% for corn starch and 4.3∼5.4% for BPP to obtain above 110g for a breaking force, 4.2 mm for a deformation, and 22.5 for a whiteness.

• Journal of Digital Convergence
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• v.18 no.4
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• pp.341-346
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• 2020

Polymethyl methacrylate (PMMA), a self-curing resin mainly used in removable orthodontic appliances, is an acrylic resin mainly used in the field of modern dentistry. As an advantage, it has been used for a long time as a material for orthodontic devices in dentistry due to its color and volume, tissue affinity, and stability. The production of PMMA can be divided into self-polymerization method and thermal polymerization method according to activation method. Self-curing resins have long been used as orthodontic devices. The resin injection method is largely divided into a sprinkle-on method and a mixing method. In this study, we intend to test the mechanical properties according to the resin injection method of the orthodontic device, such as strength, modulus of elasticity, and surface roughness. There was no significant difference in strength as a result of three-point bending strength test on rectangular specimens (1.4 × 3.0 × 19.0 mm) of orthodontic PMMA. There was also no significant difference in hardness. There was no significant difference in surface roughness. It was confirmed that the orthodontic PMMA had no significant difference in mechanical properties according to the resin injection method of the orthodontic device.

• Journal of Dental Rehabilitation and Applied Science
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• v.25 no.4
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• pp.349-360
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• 2009

Purpose: As the esthetic demands of dental implant patients are increased, the demands of zirconia as implant abutment material are also increased. It has non-metalic color, good biocompatibility, high strength and high toughness. Even thought the advatage of zirconia abutment, there are a few studies about mechanical properties of zirconia abutment. This study evaluated the mecanical strength with compressive bending strength and endurance limit of implant-zirconia abutment assembly. Materials and Methods: Static and cyclic loading of implant-Zirconia abutment assembly were simulated under worst case condition according to ISO. Test groups were implants of external butt joint with straight regular diameter and angled regular diameter zirconia abutment, implant of external butt joint with narrow straight diameter zirconia abutment and implant of internal conical joint with straight narrow diameter zirconia abutment. All test group were evaluated the mecanical strength with compressive bending strength and endurance limit. After fatique testing, fracture surface were examined by SEM. Results: The compressive bending strengths exceed 927N. Regular diameter zirconia abutment were stronger than narrow diameter zirconia abutment(P<.05). The endurance limits ranged from 503N to 868N. Conclusion: Within the limitation of this study, zirconia implant abutment exceeded the estabilished values for maximum incisal biting forces reported in the literature.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• Journal of Conservation Science
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• v.34 no.3
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• pp.157-166
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• 2018

In this study, gelatin binding ability was increased by adding cross linking agent to improve adhesive characteristic of animal glue. Animal glue added genipin measured gel strength and viscosity, the structural analysis, the color retention degree, elution degree, and rupture strength. And the water resistance and ultraviolet light resistance with the addition of genipin were compared. As a result of the study, the gel strength and viscosity increased with the amount of genipin. As a result of the structural analysis, in gelatin, the absorption peak of the triple structure of collagen structurally stabilized was observed. As a result of the color retention degree, the film was observed because of the lowered brightness. The amount of elution glue was increased with addition of genipin at $50^{\circ}C$ distilled water condition and rupture strength has increased with the amount of genipin. In the water resistance and light fastness, there was no appearance before and after deterioration due to the addition of genipin. Based on the results of this study, it confirmed the adhesive characteristics of animal glue added genipin and examined the experimental method applicable for animal glue. After the addition of genipin, flexibility, re-solving, adhesive force, and curing speed, which are unique characteristics of glue, can be improved without disappearing, so it is expected that it will be applicable to production of animal glue and conservation of cultural heritage when homogeneous glue is secured.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.663-670
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• 1997

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was decreased in the order of brewed, cider, brown rice, and persimmon vinegar. Especially malic acid content was appeared to be highly remarkable in cider vinegar. Glucose and fructose were the predominant components among free sugars regardless of the kinds of vinegar. Free amino acid contents in cider, brown rice and persimmon vinegars have shown a little deviation among the same kind of vinegar samples, but were obviously more abundant than those in brewed vinegars. Color preference, sourness and sweetness of the vinegars were not statistically different (p>0.05) among four kinds of vinegars, whereas overall taste preference, background taste preference and intensity showed significant differences (p<0.05) with respect to the type of vinegar. Brewed and cider vinegars have revealed higher sensory scores in overall and background taste preference than the persimmon and brown rice vinegars. Even though there were no high relationships between minor components and organoleptic taste in commercial vinegars the ratio of acetic acid to the total organic acid was significantly correlated (p<0.01) with the overall taste preference.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.30-37
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• 2005

To mass-produce useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effects of mixing ratio, tensile strength (TS), elongation (E) at break, total color difference (${\Dalta}E$), opacity, water vapor permeability (WVP), oxygen permeability (OP), and thermal properties on chitosan/gelatin blend films properties were investigated. TS, E, ${\Dalta}E$, opacity, WVP, and OP values were 58.24-22.01 MPa, 13.11-24.67%, 1.86-17.45, 0.3104-1.2161 nmO.D./${\mu}m$, $1.6875-1.7225ng{\cdot}m/m^{2}{\cdot}s{\cdot}Pa$, and $2.2380{\times}10^{-7}-2.2975{\times}10^{-7}\;mL{\cdot}{\mu}m/m^{2}{\cdot}s{\cdot}Pa$, respectively. TS of blend films decreased, while E, ${\Dalta}E$, and opacity increased with increasing chitosan content. WVP of blend films did not show any significant relationship with mixing ratio and thickness of blend films. Miscibility of films was examined over entire composition range by thermogravimetric analyzer (TGA) and dynamic mechanical analyzer (DMA). TGA results showed gelatin is more thermally stable than chitosan and some interactions among functional groups of two biopolymers. Glass transition temperature $(T_{2})$ of films as determined by DMA decreased with increasing content of chitosan in the blend. Results of thermal analysis indicate high miscibility among polymer components in the blend.