• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.588-596
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• 2011

Wild grape extract (WGE) was added into hwajeon at different concentrations (0, 5, 15, 30, 50% of water). The resulting hwajeon were analyzed for their physicochemical and sensory properties. With increasing concentrations of WGE, the pH of dough and hwajeon decreased, and their degrees brix and color intensity increased, presumably due to the presence of tartaric acid, sugar, and anthocyanin in the WGE. The WGE-enriched hwajeon showed higher hardness, gumminess, and chewiness than control hwajeon, which might have been because the sugar and tartaric acid in the WGE partially inhibited starch gelatinization during heat processing. Nevertheless, all the sensory properties and preference were higher in WGE-enriched hwajeon than controls, which could be partially attributed to the fact of that the WGE-enriched hwajeon retained relatively higher moisture. It is suggested that WGE-enriched hwajeon with high preference could be prepared without loss of hwajeon quality.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1330-1336
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• 2008

Here we studied the changes on quality characteristics of Dongchimi by supercritical carbon dioxide to manufacture Dongchimi of high quality. There were no distinctive changes of acidity, pH, color difference, free sugar and organic acid of the Dongchimi treated with supercritical $CO_2$, compared to the control. The content of vitamin C in Dongchimi, which was treated with supercritical $CO_2$ (at 25 MPa, $35^{\circ}C$) was 0.826 mg/mL, and was similar to that of 0.1 MPa. Unpleasant volatile compounds such as dimethyl disulfide, metyl trisulfide and methyl propyl disulfide in Dongchimi were decreased by supercritical $CO_2$; also, treatment of supercritical $CO_2$ was useful to improve flavor of Dongchimi. Polygalacturonase activity was decreased 40.3% after supercritical carbon dioxide treatment at 25 MPa and $55^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Korean Journal of Materials Research
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• v.22 no.4
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• pp.174-179
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• 2012

In this study, we demonstrated a simple and eco-friendly method, including mechanical polishing and attrition milling processes, to recycle sputtered indium tin oxide targets to indium tin oxide nanopowders and targets for sputtered transparent conductive films. The utilized indium tin oxide target was first pulverized to a powder of sub- to a few- micrometer size by polishing using a diamond particle coated polishing wheel. The calcination of the crushed indium tin oxide powder was carried out at $1000^{\circ}C$ for 1 h, based on the thermal behavior of the indium tin oxide powder; then, the powders were downsized to nanometer size by attrition milling. The average particle size of the indium tin oxide nanopowder was decreased by increasing attrition milling time and was approximately 30 nm after attrition milling for 15 h. The morphology, chemical composition, and microstructure of the recycled indium tin oxide nanopowder were investigated by FE-SEM, EDX, and TEM. A fully dense indium tin oxide sintered specimen with 97.4% of relative density was fabricated using the recycled indium tin oxide nanopowders under atmospheric pressure at $1500^{\circ}C$ for 4 h. The microstructure, phase, and purity of the indium tin oxide target were examined by FE-SEM, XRD, and ICP-MS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.367-375
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• 1998

The physicochemical properties of the $\alpha$-amylase inhibitors from black bean and naked barley is Korea were investigated. Preincubation time for maximum inhibition was 30min and no activity change was seen after that time. Optimum pH of the $\alpha$-amylase inhibitors from the black bean and naked barley was pH 7.0 and the inhibitory activities were stable in the range of pH 6.0~8.0 in both phosphate and Tris-HCI buffer solutions. Both inhibitors maintained more than 50% of activity after incubation for 17 min at 7$0^{\circ}C$. The inhibitors from the black bean and naked barley maintained more than 50% of activities after treatment for 40 min and 30 min with pepsin, and 30 min and 50 min with trypsin, respectively. Both inhibitors functioned via a noncompetitive mechanism and were active against porcine pancreatic and human salivary $\alpha$-amylases. The activities of both inhibitors were linear for the ionic stength ranging from 0 to 0.9. The addition of 70 mM maltose to the reaction mixture caused a maximum increase in the relative activities of both inhibitors, but it did not affect the dissociation of the EI complex. The activities of both inhibitors were significantly enhanced by adding 1mM of K+ or Mg2+.

• Korean Journal of Optics and Photonics
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• v.8 no.5
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• pp.403-409
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• 1997

We proposed a system that can perform pattern recognition based on parrallel optical feature extraction and performed experiments on this. The feature to be extracted are both 6 simple line orientations and two eigenvectors of the covariance matrix of the patterns that cannot be distinguished with the line orientation features alone. Our system consists of a feature-extraction part and a pattern-recognition part. The former that extracts the features in parallel with the multiplexed Vander Lugt filters was implemented optically, while the latter that performs the pattern recognition by the use of the extracted features was implemented in a computer. In the pattern recognition part, two methods are tested;one is to use an artificial neural network, which is trained to recognize the features directly, the other is to count the numbers of specific features simply and then to compare them with the stored reference feature numbers. We report the preliminary experimental results tested for 15 alpabet patterns with only straight line segments.

• Analytical Science and Technology
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• v.8 no.2
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• pp.171-179
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• 1995

This is an analytical study of germanium by adsorption stripping squarewave voltammetry. Tannic acid was used as a ligand. The accumulation potential was -0.2V, accumulation time was carried out for 60 second under constant stirring, followed by a 20 second quiescent period, and frequency was 10Hz. A hanging mercury drop electrode was used as a working electrode and acetate buffer solution, pH=4.5, as supporting electrolyte. The proper conditions of ligand for germanium analysis was established. The effect of metal ions(lead, cupper, silicon, tin, gallium) on germanium peak was also studied.

• Food Science and Preservation
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• v.1 no.2
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• pp.117-124
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• 1994

To investigate characterization of the ${\alpha}$-amylase inhibitors from cereals and legumes produced in Korea, inhibitory activities against ${\alpha}$-amylase with the inhibitor from barley(Hordeum vulgare), wheat(Triticum aestivun), black bean(Glycine max), bean(Cajanus cajon) and pea(Pisum sativum) were measured. Among the samples tested, inhibitors from naked barley and black bean(sabong) which showed the highest inhibitor activities of cereals and legumes, respectively, were characterized according to treatment condition. The results obtained were summarized as follows. During the germination of naked barley and black bean, ${\alpha}$-amylase activities were gradually increased but inhibitory activities against ${\alpha}$-amylases were decreased. Both activities were gradually decreased when naked barley and black bean were stored. More than 50% of activities of the inhibitors from naked barley and black bean were remained at 100$^{\circ}C$ for 15 min and 20 min, respectively, indicating that the inhibitor from black bean was more stable to heat than that of barley.

• Journal of the Korean Chemical Society
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• v.23 no.1
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• pp.52-58
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• 1979

Metallic dialkyldithiophosphates are widely used in lubricating oils as antioxidant and antiwear agents. Zinc DDTP are used most frequently in lubricating oil. Zinc, lead, tin and cobalt DDTP were prepared with primary and secondary alkyl groups. The effects of oxidation, thermal stability, metal corrosion and antiwear of each metallic DDTP prepared were studied. Based on the results, cobalt DDTP has a significant effect of antiwear on chrome alloy steel comparing with the other metallic DDTP. Also cobalt DDTP has a characteristic property of thermal sensitivity in its color, which was shown by the color change from brown to blue over a certain temperature. Another phenomenon obtained was that all metallic DDTP initiates the effect of antioxidation at the time of reaching to a certain effective acid concentration in lubricating oil.