• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.212-220
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• 1975

Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed $4{\sim}6%$ more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice. When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.69-74
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• 1989

Trans fatty acids are formed during refining process of vegetable oils (deodorization), hydrogenation, the high temperature treatment of oils and rancidity. Trans fatty acids contents were measured in vegetable oils added to tuna, oyster and mussel Can by Glass Capillary Gas Chromatography. Also Acid Values, Peroxide Values, iodine Values and Saponification Values of vegetable oils added to Can were determined. The results were as follows; 1. Among vegetable oils added to Can, trans fatty acids isomer of cotton seed oil were mostly t,c-18:2 and t,c,c-18:3. 2. Total average contents of trans fatty acids of soybean oil added to tuna Can (Ab) were shown the highest values among tuna (Aa, Ab), oyster, mussel (Cb) Cans. 3. All of oils added to Can had been keeping safe quality during 1 year or more with low Acid and Peroxide Values.

• Clean Technology
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• v.15 no.1
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• pp.31-37
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• 2009

This study deals with the production process of activated carbons from the sewage sludge char by chemical activation reaction. KOH and NaOH were used as activating agents, which react well with carbon. From the experiments, it was found that activated carbons made with KOH treatment had better physicochemical properties in terms of iodine number and BET value than those made with NaOH treatment. It was also found that the optimal deposition ratio of an activating agent to the sewage sludge char was 75 wt% of KOH and 50 wt% of NaOH. Activated carbons were washed out by distilled water after neutralization with 5 M hydrochloric acid solution. The activated carbons that were produced from a sewage sludge char at this optimal conditions have BET surface areas of approximately $600m^2/g$.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Applied Biological Chemistry
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• v.17 no.4
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• pp.247-256
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• 1974

The Merit variety of soybean (Glycine max L.), harvested in 1971 was germinated in the dark at $21{\sim}25^{\circ}C$ for 10 days. The soybean sprout were divided into cotyledons and seedling axis and subjected to the determination of lipoxygenase activity and fatty acid composition of triglycerides, free fatty acids, phosholipids and crude fat fractions at two-day intervals during the germination periods. The results are summarized as follows 1) The lipoxygenase activity in cotyledons declined sharply after second day, but the activity in seedling axis inclined slightly after second day. However, the decrease of lipoxygenase activity in cotyledons coincided with decrease of linoleic and linolenic acids in cotyledons and increase of lipoxygenase activity in seedling axis coincided with increase of those acids in seedling axis. 2) The iodine value of neutral fat in cotyledons decreased continuously, but the iodine value of the neutral fat in seedling axis remained almost constant. iodine value in cotyeldons was greater than in seedling axis. 3) In the fatty acid composition of triglycerides in cotyledons, palmitic acid did not changes significantly, stearic acid increased continuously, oleic acid changed irregularly, linoleic and linolenic acids continuously decreased significantly. But in the fatty acid composition of triglycerides in seedling axis, palmitic acid remained unchanged, linoleic and linolenic acids slightly increased continuously, stearic and oleic acids changed irregularly. 4) Composition of free fatty acids in cotyledons and seedling axis changed irregularly, suggesting that all fatty acids produced by hydrolysis of triglycerides by lipase are used(or either biosynthetic Purpose or energy Production at random. 5) Fatty acids with odd-numbered carbon chain were not detected in the triglycerides and free fatty acid fractions during the germination periods, suggesting that all fatty acids are utilized as $C_2$-unit in degradation and biosynthesis. 6) The changes of fatty acids composition of Phospholipid in cotyledons and seedling axis during the germination were similar to these of triglyceride fraction.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.65-75
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• 1972

The rice qualities including cooking and eating qualities were studied using recommended Korean rice varieties (20 of japonica and 3 of indies type; IR 667) which were grown at Suwon, Korea in 1971. As the result, followings were obtained. 1. Amylose contents of white rice were varied with the varieties 21.1 to 25.5% and the average was 23.0%. Three indica type varieties (IR 667) showed higher amylose contents than the other japonica type varieties except Mankyung. Among japonica type varieties, Palkum, Mankyung composed the group of the highest amyloes content and Kimmaje was the lowest. 2. Blue values were distributed in the range of 0.38 to 0.48 and the average was 0.42 IR 667 varieties showed the highest blue value among them. Among japonica type varieties, Jaegun showd the highest blue value and Sooseung, Shirogane showed successively lower values, Shin #2, Nongbaik, Palkweng, Suwon #82, Mankyung, Nonglim #25 and Nongkwang relatively lower blue values. 3. Alkali numbers were in the range of 6.0 to 7.4 and the average was 6.8. Much difference was not shown in alkali number between IR 667 group and the japonica varieties group. 4. Gelatinization temperature were ranged from 59.5 to 64.0 IR 667 varieties showed relatively higher gelatinization temperature than japonica type varieties. 5. Water uptake ratios were measured in the range of 2.67 to 2.92 and the average was 2.79. IR 667 varieties were belonged to the group of highest water uptake ratio. Among japonica type varieties Kimmaje, Suwon #82, Nonglim #29, Deungpan #5, Jaegun, Jinhung, were belonged to the group of relatively high water uptake ratio and Palkweng, Palkeum and Paldal to the relatively low water uptake ratio. 6. Expaned volums were ranged from 29.8 to 33.7 and the average was 31.8. IR 667 varieties showed higher expanded volumes than japonica type varieties. 7. Intensities of starch-iodine blue value of residual liquid indicated 0.35 to 0.58. Among them IR 667 varieties showed relatively high intensities. 8. The range of total solids in residual liquids was 0.605 to 0.810 and the average was 0.700 Much difference was not shown in total solids in residual liquid between IR 667 varieties and japonica varieties. 9. pH values of residual liquids were in the range of 6.3 to 7.3 and the average was 6.95. IR 667 varieties showed lower pH than japonira type varieties.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.90-93
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• 2003

Physicochemical and gelatinization properties of Suwon-415 pigmented rice starch were determined. The median and mean particle sizes of Suwon-415 pigmented rice starch were 5.23 and $6.27\;{\mu}m$, whereas those of non-glutinous rice starch were 4.71 and $5.43\;{\mu}m$ respectively. Water-binding capacity, iodine reaction and intrinsic viscosity of Suwon-415 pigmented rice starch were lower than those of non-glutinous rice starch. X-ray diffraction patterns showed traditional A type of cereals and relative crystalline of both samples showed no difference. Peak viscosity, breakdown and setback were increased with increasing weight of starches.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.797-802
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• 2003

Structured lipids (SL) were synthesized by esterification of corn oil and conjugated linoleic acid (CLA) in a continuous packed-bed column reactor. The effects of flow rate, reaction temperature, and substrate molar ratios were studied. The reaction was catalyzed by TL IM (immobilized lipase from Thermomyces lanuginosa). Results of triacylglycerol (TAG) analysis by GC showed that the incorporated CLA isomers were mainly cis9, trans11- and trans 10, cis12-CLA. Slower flow rates yielded higher incorporation, and maximum incorporation of CLA was obtained with a molar ratio of 1:3 (corn oil: CLA) at a temperature of $55^{\circ}C$. The obtained SLs had iodine values ranging from 120 to 128. The SLs were composed of TAG $(98{\sim}99%)$, 1,2- and 1,3-diacylglycerol ($0.7{\sim}1.3%$), and a small amount of monoacylglycerol.

• Journal of the Korean Chemical Society
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• v.9 no.3
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• pp.134-141
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• 1965

Crystals of nicotine dihydroiodide, are orthorhombic with space group $p2_12_12_1$.The unit cell of dimensions a=7.61, b=11.01, e=17.27${\AA}$, contains four formula units. The structure has been determined by X-ray diffraction method and has been refined to give the R-index, ${\sum}{\mid}{\mid}F_{\circ}{\mid}-{\mid}F_c{\mid}{\mid}{\div}{\sum}{\mid}F_{\circ}{\mid}$, of 0.16 and 0.14 for $F_{okl}\;and\;F_{hol}$ respectively.The mean lengths of C-C and C-N bonds in pyridine ring are 1.40 and $1.35{\AA}$ and those in pyrolidine ring 1.56 and $1.48{\AA}$ respectively, though accurate measurement of bond length has not been attempted. The six atoms in the pyridine ring are coplanar and on the other hand $C_6,\;C_7,\;C_8$ and $N_2$ atoms in pyrrolidine ring form a plane within accuracy of the analysis, and $C_9$ atom is distant $0.22{\AA}$ out of the plane consist of $C_6,\;C_7,\;C_8$ and $N_2$ aoms. The normals to the two planes form an angle of $94^{\circ}$ with each other. Iodine atom is distant $3.55{\AA}$ from nitrogen atom in pyridine ring and the other iodine atom $3.58{\AA}$ from nitrogen atom in pyrrolidine ring, so that the nitrogen and iodine atoms are firmly linked.It seems that the only forces binding nicotine dihydroiodide molecules together in the crystal are Van der Waals forces.

• Journal of the Korean Chemical Society
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• v.35 no.3
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• pp.211-218
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• 1991

A series of samples in the $Nd_{-x}Sr_{x}CoO_{3-y}$ system (x = 0.00, 0.25, 0.50, 0.75 and 1.00) have been produced by heating the reactants at 1200${\circ}$C under atmospheric pressure. The solid solutions were analysed by X-ray diffraction spectra, thermal analysis, and SEM micrographs. X-ray powder diffraction assigns the compositions of x = 0.00, 0.25, 0.50 and 0.75 to the cubic system and the composition of x = 1.00 to the orthorhombic system. The reduced lattice volume is increased with increasing x values in the system. The mole ratio of $Co^{4+}$ or ${\tau}$ values are determined by the Iodometric titration method and are maximum at the composition of x = 0.50. The magnetic measurement shows that a ferromagnetism is appeared in the compositions of x = 0.00, 0.25, 0.50 and 0.75 and then an antiferromagnetism in the composition of x = 1.00. The measurement of the electrical conductivity shows that the semiconductivity is appeared in the composition of x = 0.00, 0.25 and 1.00 and the metallic conductivity in the composition of x = 0.50 and 0.75. The magnetic and electrical properties of the samples are discussed with the nonstoichiometric chemical formulas.