• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.377-388
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• 2014

Purpose: Determining the spatial structure of data is important in understanding within-field variability for site-specific crop management. An understanding of the spatial structures present in the data may help illuminate interrelationships that are important in subsequent explanatory analyses, especially when site variables are correlated or are a combined response to multiple causative factors. Methods: In this study, correlation, principal component analysis, and single and nested variogram models were applied to soil electrical conductivity and chemical property data of two fields in central Missouri, USA. Results: Some variables that were highly correlated, or were strongly expressed in the same principal component, exhibited similar spatial ranges when fitted with a single variogram model. However, single variogram results were dependent on the active lag distance used, with short distances (30 m) required to fit short-range variability. Longer active lag distances only revealed long-range spatial components. Nested models generally yielded a better fit than single models for sensor-based conductivity data, where multiple scales of spatial structure were apparent. Gaussian-spherical nested models fit well to the data at both short (30 m) and long (300 m) active lag distances, generally capturing both short-range and long-range spatial components. As soil conductivity relates strongly to profile texture, we hypothesize that the short-range components may relate to the scale of erosion processes, while the long-range components are indicative of the scale of landscape morphology. Conclusion: In this study, we investigated the effect of changing active lag distance on the calculation of the range parameter. Future work investigating scale effects on other variogram parameters, including nugget and sill variances, may lead to better model selection and interpretation. Once this is achieved, separation of nested spatial components by factorial kriging may help to better define the correlations existing between spatial datasets.

• The korean journal of orthodontics
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• v.23 no.3 s.42
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• pp.327-340
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• 1993

The purpose of this study was to estimate the possibility of practical application of TiN ion-plating method on orthodontic appliances. TiN was coated on the surface of orthodontic stainless steel roll band by means of ion-plating method, and colorimetric properties of its obtained TiN film were investigated by using color analyzer. Also its corrosion and discoloration properties were compared with those of non ion-plated stainless steel roll band by using immersion test, which was done in 1N HCl solution for 10 days. Both weight changes and surface corrosion appearances of specimens for each day were respectively investigated by using electronic weighing machine and SEM(Scanning Electron Microscope). The discoloration degress of TiN-coated specimens immersed in 1N HCl solution were investigated by using color analyzer and then judged by N.B.S.(National Bureau of Standard) Unit. The results of this study were summarized as follows. o TiN ion-plated films showed the hue of 5Y, the value of 7, and the chroma of 3 by Munsell notations. o The weight losses and surface changes of TiN ion-plated specimens immersed in 1N HCl solution were less than those of non ion-plated specimens. It was shown, therefore, that the corrosion resistance was significantly improved by TiN ion-plating. o The discoloration degrees of non ion-plated specimens were too significant to be examined by color analyzer, while those of TiN ion-plated specimens were slight when judged by N.B.S. Unit. It was also apparent, therefore, that the anti-discoloration property was significantly improved by TiN ion-plating.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.670-677
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• 2020

Objective: Interleukin-6 (IL-6) is a T cell-derived B cell stimulating factor which plays an important role in inflammatory diseases. In this study, the pharmacokinetic properties of LMT-28 including physicochemical property, in vitro liver microsomal stability and an in vivo pharmacokinetic study using BALB/c mice were characterized. Methods: LMT-28 has been synthesized and is being developed as a novel therapeutic IL-6 inhibitor. The physicochemical properties and in vitro pharmacokinetic profiles such as liver microsomal stability and Madin-Darby canine kidney (MDCK) cell permeability assay were examined. For in vivo pharmacokinetic studies, pharmacokinetic parameters using BALB/c mice were calculated. Results: The logarithm of the partition coefficient value (LogP; 3.65) and the apparent permeability coefficient values (P_app; 9.7×10^-6 cm/s) showed that LMT-28 possesses a moderate-high cell permeability property across MDCK cell monolayers. The plasma protein binding rate of LMT-28 was 92.4% and mostly bound to serum albumin. The metabolic half-life (t_1/2) values of LMT-28 were 15.3 min for rat and 21.9 min for human at the concentration 1 μM. The area under the plasma drug concentration-time curve and C_max after oral administration (5 mg/kg) of LMT-28 were 302±209 h·ng/mL and 137±100 ng/mL, respectively. Conclusion: These data suggest that LMT-28 may have good physicochemical and pharmacokinetic properties and may be a novel oral drug candidate as the first synthetic IL-6 inhibitor to ameliorate mammalian inflammation.

• Journal of the Korea Institute of Building Construction
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• v.8 no.4
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• pp.79-85
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• 2008

The purpose of this study is to evaluate the mix design of pH reducing cement concrete which can be used for environment-friendly concrete. Cement pastes and concretes are prepared with water-binder ratios and various admixtures such as blast-furnace slag, fly ash and recycled cement, and tested for compressive strength and pH. pH is measured through pore solution expressed from hydrated cement paste by special apparatus. From the test results, regardless of water-binder ratio, The pH of expressed pore solution from hydrated cement paste which is made of ordinary portland cement with blast-furnace slag, fly ash is decreased with increasing of admixtures content, and compressive strength is also slightly improved. The compressive strength of cement paste made of recycled cement which is burnt at $1000^{\circ}C$, for 2 hours is considerably increased compared with that of none-burnt recycled cement due to restoration of hydraulic property, but pH is a little higher. Porous concrete with ordinary portland cement has high pH in the range of 12.22 to 12.59, however, that is reduced to the range of 8.95 to 10.39 by carbonation at the surface of porous concrete. The pH reduction of porous concrete is possible by various admixture addition, however their degrees are very slight. Therefore, to reduce the pH considerably, carbonation method of porous concrete is better in pH reduction methods for plant survival condition of pH of 9.0 or less. In this study, it is apparent that pH for the environment-friendly porous concrete products used in the construction field can be suppressed by this carbonation method and various admixtures addition.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.538-544
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• 1996

A highly viscous biopolymer from alkali-tolerant Bacillus sp. was purified and its rheological properties were studied. 1% (w/v) solution of purified biopolymer showed pseudoplastic fluid behavior with the yield stress similar to those of xanthan and guar gum, and its consistency index was exponentially dependent on concentration and temperature. The concentration dependency of consistency index exhibited two rectilinear plots with different slopes at 1% concentration and pseudoplastic property increased with the increase of biopolymer concentration. The biopolymer solution exhibited a low temperature dependency and the activation energy of flow was 1.16 kacl/g mol. The apparent viscosity was very dependent on the change of pH and the addition of salt. However, no organic solvent effects were observed effects of viscosity synergism with the addition of viscosifier were not observed.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.470-476
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• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.

• Journal of the Society of Naval Architects of Korea
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• v.49 no.1
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• pp.45-51
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• 2012

Sea ice properties have been considered a key indicator in the structural design criteria of icebreaking vessels and arctic offshore platforms to estimate design ice load and resistance for their safety management in Arctic Ocean. A measurement study of sea ice properties was conducted during July to August of 2011 with the Korean icebreaking research vessel "Araon" around Chukchi Borderland. The sea ice concentration appears to be rapidly decreasing during this cruise. Ice condition seems to be thick second-year ice and multi-year ice and then, a lot of melt ponds were observed in the surface of ice floe. Calculated flexural strength of sea ice was about 250~550kPa, ice thickness was roughly 1.3~3.0m. In this research we performed field experiment to measure ice temperature along the depth, thickness, density, salinity, brine volume ratio and crystal structure. Apparent conductivities derived with the electromagnetic induction instrument were compared to drill hole measurement results and accuracy of sea ice thickness estimation formula was discussed.

• Applied Chemistry for Engineering
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• v.31 no.1
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• pp.67-72
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• 2020

Biomaterials are frequently functionalized with Arg-Gly-Asp (RGD) peptides to provide cell adhesion sites. In this study, RGD peptides were enzymatically coupled on to the surface of fibroin microspheres. Papain exhibited a strong preference for dansyl phenylalanine for the peptide formation with fibroin microspheres. Thus, RGD1 peptide was designed to carry cysteine to both sides of the sequence, glycine as a spacer and two residues of phenylalanine at the C-terminal (CRGDCGFF). The enzymatic modification facilitated by an increasing amount of substrate and by the presence of organic solvent, dimethylsulfoxide at 25% (v/v). Microspheres coupled with RGD1, showed a significantly different precipitation property and an increased apparent volume, possibly due to the steric hindrance of RGD peptides on the surface. Transmission electron microscopy also confirmed the presence of cysteine residues in RGD1 coupled on the surface of microspheres stained with gold nanoparticles. RGD1-microspheres significantly facilitated the growth of murine fibroblast 3T3 cells even under non-adhesion culture conditions.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.