• Korean journal of food and cookery science
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• v.19 no.6
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• pp.777-782
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• 2003

This study was carried out to investigate the characteristics of mulberry fruit seolgidduk. Four percent additions of mulberry were evaluated as the most suitable concentration for seolgidduk, in order to improve the color of gum metal gray and sour smell. Therefore, in order to improve the preference, citric acid was added. The acidity of mulberry fruit seolgidduk increased and its pH decreased significantly by increasing the amount of citric acid. The moisture content of mulberry fruit seolgidduk showed no significant difference between the groups with added citric acid and the control group. The L value decreased as the citric acid concentration increased. Color a and b (Ed-define 'a' and 'b') values increased significantly by increasing the mont of citric acid. The hardness, cohesiveness, springiness, gumminess and brittleness decreased as the citric acid was added. From the sensory evaluation, mulberry fruit seolgidduk with 0.01％ citric acid added was the most preferred in taste, chewiness and overall acceptability. These results indicated that mulberry fruit stolgidduk with 0.01％ citric acid added showed the best quality.

• Applied Chemistry for Engineering
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• v.30 no.6
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• pp.698-706
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• 2019

Over the last few decades, there have been a lot of efforts to develop soft actuators, which can be external stimuli-responsive and applied to the human body. In order to fabricate medical soft actuators with a dynamic precision control, the 3D crosslinked poly(acrylic acid) (PAAc)/poly(vinyl alcohol) (PVA)/poly(ethylene glycol) (PEG) hydrogels were synthesized in this study by using a radiation technique without noxious chemical additives or initiators. After irradiation, all hydrogels showed high gel fraction over 75% and the ATR-FTIR spectra indicated that PAAc/PVA/PEG hydrogels were successfully synthesized. In addition, the gel fraction, equilibrium water content, and compressive strength were measured to determine the change in physical properties of PAAc/PVA/PEG hydrogels according to the irradiation dose and content ratio of constituents. As the irradiation dose and amount of poly(ethylene glycol) diacrylate (PEGDA) increased, the PAAc/PVA/PEG hydrogels showed a high crosslinking density and mechanical strength. It was also confirmed that PAAc/PVA/PEG hydrogels responded to electrical stimulation even at a low voltage of 3 V. The bending behavior of hydrogels under an electric field can be controlled by changing the crosslinking density, ionic group content, applied voltage, and ionic strength of swelling solution.

• Journal of the korean veterinary medical association
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• v.25 no.10
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• pp.595-606
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• 1989

항원제시세포(APC)와 보조T세포 간의 협력작용에 의하여 활성화된 작동세포(NK세포, CTL, K세포, 대식세포, 과립구 등)의 종양세포, 이식장기 및 세포내기생세균에 감염된 각종 세포에 대한 세포독성작용은 생체방어를 위한 중요한 세포성면역기전이다. 지난 몇 년간 세포성면역기전에 관한 많은 연구에도 불구하고 T림파구매개성 세포독성작용의 면역생물학적기전은 확실히 밝혀있지 않다. 지금까지 알려진 중요한 연구내용을 요약하면 다음과 같다. 1. 세포독성작용을 나타내는 작동세포로는 NK세포, CTL, K세포, 대식세포/단핵구 및 과립구가 있다. 2. T세포의 세포표면항원분자군(CD)으로는 $CD_{2},\;CD_{3},\;CD_{4}[Ly_{3}T_{4}],\;CD_{5}[=Ly_{1}],\;CD_{7},\;CD_{8}[Ly_{2,3}]$가 있으며 $CD_{4}$는 보조Ttpvhdml 특이마커이고 $CD_{8}$는 세포독성 T세포 및 억압T세포의 특이마커이다. 주요 T세포수용체(TCR)는 $CD_{4}$ 또는 $CD_{8}$ 분자와 가까이 연합된 이향체($TCR-{\alpha}{\beta}/TCR-{\gamma}{\delta}$이며 보조 T세포 $CD_{4}$(마우스 $L_{3}T_{4}$)는 수용체와 연합되어 있는반면 억압 T세포 $CD_{8}(Ly+_{2,3})$는 항원수용체와 연합되어 있다. 3. T세포는 Ti-$CD_{3}$(항원/MHC) 복합체를 통한 '항원가교'에 의한 자극(항원인식)과 $CD_{2}$를 통한 비특이경로에 의하여 활성화(분화증식)된다. 비특이경로를 통한 활성경로에서 T세포($CD_{4}$ 및 $CD_{8}$)가 활성화되기 위하여는 보조T세포가 생산하는 IL-2을 요구하며 IL-2의 자극으로 분화증식된 $CD_{8}$는 세포독성능을 나타내지만 $CD_{4}^{+}$는 여전히 세포독성능을 나타내지 못한다. 4. 보조T세포는 class II MHC분자와 연합된 항원을 식별하는 반면 세포독성T세포는 class I MHC 분자와 연합된 항원을 식별한다. 5. 림파구 매개성 세포독성은 접촉(conjugati-on), 탈분극(depolarization), 용해계획(progra-mming), 용해(lysis) 및 재순환(recycling)의 단계를 거쳐 진행된다. 6. 표적세포살해매체로는 perforin / PFP / cy-tolysin, lymphopores, lymphotoxins, protone, cytolytic enzymes가 알려졌으며 세포독성작용은 이들 이외에도 여러 가지 매체를 통한 복합작용으로 추정된다. 7. CTL 매개성 표적세포의 주요 대사변화는 actomyocin ATPase의 증가, phosphocreatine과 ATPase의 소모, ATP 의존성 $Na^{+}/K^{+}$ 펌프작용의 중지, ATP 의존성 $Ca^{2+}$ 유출감소 및 세포내 축적이 관찰된다. 8. $Ca^{2+}$의 축적으로 세포막 교질 침투손상을 주어 수분의 유입을 증가시킴으로써 수포형성, 핵붕괴, 사립체팽화 및 정상세포 구조상실(Zeiosis)이 있다. 결론적으로 CTL 매개성 세포독성작용은 PFP, LT, TNF, 유사 TNF / LT 및 기타 매체를 통한 복합작용이며 세포살해기전은 지속적 대사소모와 정형적 세포구조(핵 및 세포질)의 파괴에 의한 것이다.

• Journal of the Microelectronics and Packaging Society
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• v.11 no.4 s.33
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• pp.55-59
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• 2004

We fabricates the $TiO_2$ thin film from anatase phase $TiO_2$ powder having good photocatalytic property using aerosol deposition method at room temperature. Aerosol deposition method, which sprays an aerosol powder with ultrasonic velocity and deposits a thin film on substrate at low temperature, has the advantages of low thermal stress and low cost. To fabricate the $TiO_2$ thin film, the aerosol bath pressure and chamber pressure were 500 torr and 0.4 torr, respectively. The difference of aerosol bath pressure and chamber pressure accelerated the $TiO_2$ nano powder to ultrasonic velocity through the nozzle of $0.4 mm{\times}10 mm$ and $TiO_2$ thin film was finally formed. SS mesh with diameter of 50 mm was used as a substrate to apply the $TiO_2$ thin film to water quality purification. The raw powder was dehydrated for the good dispersion of $TiO_2$ powder. To suppress the formation of second particle, the powder was dispersed for 90 min in alcohol bath by ultrasonic treatment and desiccated. The grain size of $1 {\mu}m$ was observed in $TiO_2$ thin film deposited on SUS mesh by scanning electron microscopy (SEM). The anatase phase of $TiO_2$ thin film was also observed by X-ray diffraction (XRD) and the anatase phase of raw powder was nicely maintained after aerosol deposition. The results are applicable to water treatment filter having photocatalytic reaction.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.29 no.6
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• pp.257-263
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• 2019

Lightweight geopolymers were fabricated with non-milled IGCC slag and Si sludge as a bloating material. The relationship between addition amount of Si sludge and physical/chemical properties of lightweight geopolymers was investigated. When the geopolymers were made by mixing IGCC slag, alkali activator, and more than 10 wt.% Si sludge, the temperature of the geopolymer pastes reached higher than 130℃ in a few minutes. This exothermic reaction accelerated the geopolymer reaction; however, it was difficult to make geopolymer specimens because of a rapid bloating reaction. Both compressive strength and density of the specimens tend to decrease with an addition of Si sludge; however, there was little difference in both compressive strength and density with addition of Si sludge more than 10 wt.%. Because there was a limit to get low density geopolymers by simply increasing the addition of Si sludge, the control of pore size and distribution of geopolymer is more important by controlling flow rate of the paste through the control of W/S ratio. Therefore, it is important to control process conditions, appropriate W/S ratio for the bloating than the control of Si sludge. The optimum W/S ratio was 0.20 for the addition of Si sludge less than 30 wt.% and W/S ratio should be more than 0.28 for the addition of Si sludge more than 30 wt.%, although there was no practical application in fact.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.752-758
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• 2012

We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.957-963
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• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.