• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.287-294
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• 1983

Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with $A_w$ of 0.31 and 0.71, respectively. Loss of whiteness and soluble browning pigments increased with increased $A_w$ and temperature. The raw sample had an increased rate of browning intensity than the extruded samples. Among the extruded samples, the added sucrose sample had the lowest rate of browning during storage. Loss of reducing sugar content in all samples increased with increased $A_w$ and temperature. The loss of soluble protein and of the available lysine also increased with increased $A_w$ and temperature. The loss of reducing sugar and of the available lysine was at least partly due to the Maillard browning reaction. These results have important implications in teh processing and storage of raw and extruded burleys.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.690-695
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• 1990

The adsorption characteristics of coffee were mvestigated at $5, 15, 25, and 35^{\circ}C$ under various water activities such as 11, 32, 57, 75 and 90% and prediction models were developed by optimization program. The moisture adsorption isotherm curves were similar to the typical sigmoid type. The values of equilibrium moisture content and the monolayer moisture content were highest in the Freeze Dried, which was due to porous structure by the drying method. In the result of adjusting the isotherm models in this paper, Halsey model generally gave the best fit for isotherms of coffee. Prediction model for equilibrium moisture content was established with water activity and temperature. Adsorption prediction models were also developed with water activity, with water activity and time, and with water activity, time and temperature, respectively.

• Journal of the Korean Chemical Society
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• v.40 no.6
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• pp.420-426
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• 1996

The critical micelle concentration(CMC) and the counterion binding $constant(\beta)$ at the CMC of the mixtures of Sodium dodecylsulfate(SDS) with Sodium dodecylbenzenesulfonate(DBS) in aqueous solutions have been determined from the concentration dependence of electrical conductance at several temperatures from $15^{\circ}C$ to $35^{\circ}C.$ Thermodynamic parameters(${\Delta}C_p,\;{\Delta}G_m^{\circ},\;{\Delta}H_m^{\circ}$ 및 ${\Delta}S_m^{\circ}$ and ${\Delta}C_p$), associated with the micelle formation of SDS/DBS mixtures, have been estimated from the temperature dependence of CMC and $\beta$ values. The measured values of ${\Delta}G_m^{\circ}\;and\;{\Delta}C_p$ are negative but the values of ${\Delta}S_m/^{\circ}$ are positive in the whole measured temperature region. The significance of these thermodynamic parameters and their relation to the theory of the micelle formation of SDS/DBS mixtures have been also considered.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.463-471
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• 1994

Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670>SSL>Dimodan. The swelling power and solubility at $80^{\circ}C$ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was $72.5^{\circ}C$, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C$ and 1.3cal/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by ${\alpha}-amylase-iodine$ method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.29-37
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• 2011

Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5~9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to $60^{\circ}C$ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support the tenderizing effectiveness of fig, particularly for Korean style meat marinating.

• Journal of the Korean Society of Groundwater Environment
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• v.5 no.4
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• pp.171-176
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• 1998

The effect of non-ionic surfactants added by hydroxides was studied to wash HOCs-contaminated soil. The kinds and concentrations of additives-mixed surfactants suitable for the soil washing were found. The effects of temperature on the soil washing were analyzed and the relations of HLB and cloud point were estabilished. As the base strength was increased, the washing efficiency was increased : NaOH＞KOH＞ Mg(OH)$_2$>Al(OH)$_3$. Washing efficiency was not enhanced by Al(OH)$_3$for coagulation effect. When NaOH was added to POE$\_$5/ washing efficiencies by 0.01 M and 0.1 M solutions were increased to 62.5% and 67.3%, respectively. At 1 M of NaOH washing efficiency was decreased to 4.2%. The Optimum concentration ratio of mixed surfactant ［POE$\_$5//POE$\_$14/] was 1.8%/1.2% without additives. But optimum concentration ratio of surfactants was changed to 1.2%/1.8% with 0.01 M of NaOH addition. The surface tensions and CMCs of mixed surfactant added by NaOH solutions were investigated. The addition of NaOH reduces the surface tension of more hydrophobic surfactants. The nonionic surfactant of higher HLB showed highed cloud point.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.386-388
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• 2009

차세대 에너지로 연료전지가 각광을 받고 있는 현재, 세계 각국에서는 연료전지의 상용화를 위해 노력하고 있다. 그러나 촉매분야에서 백금계 촉매의 사용량의 문제에 따른 매장량 한계점과 귀금속이라는 문제점이 존재하기 때문에 이에 대하여 대책강구가 필요한 시점이다. 이에 백금 촉매의 활성을 증대하고자 나노 크기의 제어 연구가 진행되고 있다. 또한, 촉매의 구조적인 면에 따라 촉매의 활성이 달라지는 점을 착안하여 백금계의 나노 형상 조절 연구와 백금계 촉매를 대체할 비백금계의 촉매 개발 연구가 활발히 진행되어지고 있다. 이에 본 연구는 백금계 촉매 중 Pd을 polyol process에 의한 나노 형상 조절을 통하여 단위 질량당(or 단위 부피당) 촉매의 활성을 높이고자 하였다. Polyol process에서는 환원제, 계면활성제, 온도, 시간, 기타 첨가제에 따라 나노 형상이 다르게 조절되는데, 이에 계면활성제로 PVP를 사용하고, 반응속도 및 형상조절을 위해 다양한 첨가제를 이용하여 polygonal Pd NPs을 형성하였다. 본 나노 형상 조절에서는 첨가제와 온도가 가장 큰 영향을 미치는 요인으로 착안하여 그에 따른 polygoanl Pd NPs의 사이즈 조절을 통해 전기화학 특성이 차이의 연구에 중점을 두었다. 이에 따라 나노 형상 조절이 된 Pd촉매를 이용하여 상용화된 촉매(Pd/C(XC-72R))에 비하여 전기화학적인 특성의 차이와 Pd 촉매의 촉매적 특성의 효과를 보고자 한다.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.497-502
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• 2001

능이버섯 〔Sarcodon aspratus(Berk.) S.Ito〕으로부터 단백질 가수분해 효소를 추출하여 75%(NH$_4$)$_2$SO$_4$ 염석과 DE52 anion exchange column chromatography 와 sepharyl-S 200 column 및 Mono s column chromatography 에 의해 정제하였는데 조 효소의 특이 활성은 55.2U/mg protein으로 조효소액에 비하여 11.26배 증가하였고 수율은 49.5%로 나타났다. 정제된 효소는 전기영동을 행한 결과 단일 band를 나타내었으며 분자량은 29,300으로 추정되었다. pH의 안정성은 4$^{\circ}C$에서 48시간 보존하였을 때 pH 8.5에서 가장 안정하였고, pH 5.5~10.5까지 높은 활성을 유지하였다. 온도에 대한 안정성은 30분간 보존 한 후 활성을 검토한 결과 단백분해능은 5$0^{\circ}C$까지 비교적 처음활성을 유지하다가 6$0^{\circ}C$에서는 53%정도의 활성이 유지되었으나 그 이상의 온도에서는 급격히 실화하여 7$0^{\circ}C$에서는 완전히 실화하였다. 금속 이온에 의해서는 크게 저해를 받지 않았으나 PMSF 저해제에 대하여 저해되어 본 효소가 serine protease임을 시사하였다.

• Fire Science and Engineering
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• v.12 no.3
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• pp.3-9
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• 1998

We investigated the weight loss according to temperature using TGA in order to find the thermal hazard of brand-new activated-carbon and disused activated-carbon dusts, and the properties of dust explosion in variation of the specific surface area of their dust with the same particle size. Using hartman's dust explosion apparatus which estimate dust explosion by electric ignition after making dust disperse by compressed air, dust explosion experiments have been conducted by varying concentration and size of activated carbon dust. The explosion pressure of both activated carbon increased as the specipic surface area increased. The results indicated that brand-new activated-carbon of which specific surface area was larger three to four times than that of disused activated-carbon was much easier of dust explosion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.879-884
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• 2009

Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{\circ}C$ for 20 sec, followed by drying at $70^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, or drying at $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. Optimum drying temperature and time was $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{\circ}C$ for 30 min followed by $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$.