• Proceedings of the Membrane Society of Korea Conference
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• 2004.11a
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• pp.226-229
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• 2004

• Proceedings of the Zoological Society Korea Conference
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• 1996.10a
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• pp.196.1-196
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• 1996

No Abstract, See Full Text

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.431-437
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• 1994

The role and the formation of surface and bulk acid sites of heteropoly acids were studied by examining ethanol conversion and MTBE (methyl t-butyl ether) decomposition reaction. In ethanol dehydration diethylether was formed on the surface acid site of 12-tungstophosphoric acid, whereas ethylene was formed in the bulk acid site of the catalyst. It was revealed that water reinforced the bulk acid site of the catalyst, while organic base decreased the bulk acid function of the catalyst. The formation of acid sites of metal salts was due to hydrolysis of crystalline water and/or partial substitution of metal, and with hydrogen treatment, the acid site was reappeared. Also catalyst design as a selective oxidation catalyst was possible by controlling acid function of heteropoly acid catalyst.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.61-69
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• 2004

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

• Microbiology and Biotechnology Letters
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• v.22 no.6
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• pp.571-576
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• 1994

One strain of cellulose-producing Acetobacter was isolated from the traditionally fermen- ted grape vinegar in Korea. The isolated strain, designated as KI strain was identified as the Acetobacter xylinum with respect to physiological and biochemical characteristics. KI produced acetic acid from ethanol, and then decomposed acetate to CO$_{2}$ and H$_{2}$O. When the isolated strain was cultivated statically in broth culture, a thick cellulose pellicle was formed. KI was tolerance of 8% ethanol and 30% glucose, and the isolate was positive in ketogenesis from glycerol, $\gamma$-pyrone from glucose and fructose, and 2-ketogluconic acid from glucose. KI strain possessed straight-chain C$_{18:1}$, C$_{16:0}$, and C$_{14:0}$ fatty acid, and contained ubiquinone Q$_{9}$ and Q$_{10}$ as isoprenoid quinone. DNA base composition of KI strain was 57.6% G+C.

• Journal of the Korean Electrochemical Society
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• v.7 no.3
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• pp.138-142
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• 2004

The polyaniline films of emeraldine base (EB) and leucoemeraldine base (LEB) form doped with cam-phorsulfonic acid (CSA) were prepared by casting the mixed solution of chloroform and m-cresol on ITO (indium tin oxide) electrode. By analyzing UV-vis spectra of the mixed solutions, the effects of the secondary doping by m-cresol were obtained. And the conductivity of polyaniline film was increased with increasing m-cresol content. As the results of analyzing cyclic voltammograms, it was known that the redox peak currents of polyaniline electrode prepared from LEB were larger and more reversible than those of polyaniline eleclrodes prepared from EB. The charge transfer resistances $(R_{ct})$ of polyaniline electrodes were reduced with increasing m-cresol content, showing smaller Rct for LEB/CSA than EB/CSA.

• 한국정보디스플레이학회:학술대회논문집
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• 2007.08b
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• pp.1292-1294
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• 2007

In this report, the effects of chemical surface treatments of ITO gate electrodes of OTFTs have been studied by using acid and base solutions. As a result, it is observed that the threshold voltage of OTFTs could be influenced and modified by the surface treatments. The device with an ITO gate electrode surface-treated by a base solution shows the lowest threshold voltage of -7.66 V, while the threshold voltages are about -13.51 V and -15.3 V for the devices without a surface treatment and with the acid solution treatment, respectively. It is thought that the work function of ITO electrode surface might be affected by the surface treatments, thereby influencing the threshold voltage.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.1
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• pp.7-16
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• 1989

To determine the effect of sodium plus potassium to chloride ratio and lysine level on blood pH, blood acid-base parameters, lysine-arginine antagonism and growth performance, four hundred and thirty two chicks of 3 days age were used in a completely randomized $3{\times}3$ factorial experiment. Variables contained three levels of lysine (0.8, 1.2 and 1.6%) and dietary electrolyte (100, 200 and 300 mEq/kg). Birds fed 200 mEq/kg and electrolyte had the best growth rate and feed efficiency, followed by those fed 300 mEq/kg and 100 mEq/kg electrolyte. It is proposed that high levels of dietary electrolyte may improve the growth of chicks fed diets containing excess lysine by increasing lysine catabolism. High or low levels of lysine and dietary electrolyte resulted in higher mortality than those of optimum level (1.2%) of lysine and 200 mEq/kg of electrolyte balance. When the electrolyte level was increased, the pH, $pCO_2$, base excess, $HCO_3{^-}$ and total $CO_2$ of blood plasma were increased. The utilization of nutrients was changed when the electrolyte and lysine were manipulated. Plasma chloride tended to be greater in chicks receiving high chloride diet and was the highest in chicks fed the high lysine diet. Plasma sodium and potassium were unaffected by dietary lysine. Diet containing high lysine decreased the level of arginine and excess dietary electrolyte increased arginine level in plasma. It may be concluded that cation supplementation tended to alleviate the lysine-arginine antagonism but chloride exacerbated. Tibia bone length and ash contents were significantly affected by electrolyte balance and lysine level.

• Carbon letters
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• v.13 no.2
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• pp.61-72
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• 2012

Dye removal from waste water via adsorption by activated carbons (ACs) developed from agricultural wastes represents an ideal alternative to other expensive treatment options. Physical and chemical ACs were prepared from rice husks. The textural properties of the ACs were characterized by Brunauer-Emmett-Teller-$N_2$ adsorption and scanning electron microscopy. The chemistry of the carbon surface was investigated by Fourier transform infrared spectroscopy, base and acid neutralization capacities, pH of the active carbon slurry, and $pH_{pzc}$. The adsorption capacities of the ACs for the basic dye (methylene blue) and acid dye (acid green 25) were determined using parameters such as contact time, pH, and temperature. NaOH-ACs showed the highest surface area and total pore volume, whereas steam-ACs showed the lowest ones.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.28-32
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• 2001

Major sensory characteristic components-salty(NaCl), sweet(free sugars), palatable tastes(MSG, IMP, GMP) and related components-in soup base of commercial ramyons(25 ramyons, 11 bowl ramyons) were investigated to estimate their use level. $Na^+$ content($18.73{\pm}3.18%$ in ramyons and $17.62{\pm}1.92%$ in bowl ramyons) was determined by IC so that NaCl values (20.90% in ramyons and 18.16% in bowl ramyons) could be calculated from it. And from the assayed results of glutamic acid($10.50{\pm}3.78%$ in ramyons and $10.47{\pm}1.68%$ in bowl ramyons) by LC, MSG values were 12.08% in ramyons and 12.04% in bowl ramyons. GMP and IMP contents were $0.15{\pm}0.06%$, $0.20{\pm}0.11%$ in ramyons and $0.14{\pm}0.03%$, $0.18{\pm}0.05%$ in bowl ramyons, respectively. In addition, free sugars contained in ramyons such as sucrose, glucose and fructose were also analyzed by LC. In order to compare the sweetness, the free sugars were multiplied by conversion factor(sucrose 1, glucose 0.7, fructose 1.1), which showed $19.85{\pm}5.68%$ in ramyons and $18.02{\pm}7.82%$ in bowl ramyons. Therefore it is concluded that the analytical method of $Na^+$, glutamic acid and free sugars can be used as a simple and exact technique for the determination of NaCl, MSG and sweetness of ramyons.