• Bulletin of the Korean Chemical Society
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• v.30 no.12
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• pp.2905-2908
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• 2009

Immuno-sensing for high accurate and selective sensing was performed by fluorescence spectroscopy and surface plasmon resonance (SPR), respectively. Engineered assembly of two fluorescent quantum dots (QDs) with bovine serum albumin (BSA) and anti-BSA was fabricated in PBS buffer for fluorescence analysis of fluorescence resonance energy transfer (FRET). Furthermore, the same bio-moieties were immobilized on Au plates for SPR analysis. Naturally-driven binding affinity of immuno-moieties induced FRET and plasmon resonance angle shift in the nanoscale sensing system. Interestingly, the sensing ranges were uniquely different in two systems: e.g., SPR spectroscopy was suitable for highly accurate analysis to measure in the range of 10$^{-15{\sim}-10$ng/mL while the QD fluorescent sensing system was relatively lower sensing ranges in 10$^{-10{\sim}-6$ng/mL. However, the QD sensing system was larger than the SPR sensing system in terms of sensing capacity per one specimen. It is, therefore, suggested that a mutual assistance of FRET and SPR combined sensing system would be a potentially promising candidate for high accuracy and reliable in situ sensing system of immune-related diseases.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.13 no.6
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• pp.46-53
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• 2014

An automatic grease lubricator provides an adequate amount of fresh grease constantly to any type of rotating machine to minimize friction heat and reduce friction loss. This study seeks to develop an automatic grease lubricator by means of rapid prototyping with a gear-driven mechanism and a controlled operation time. The ultimate design is to lubricate an adequate amount of grease by a simple dip-switch clicking mechanism according to an advanced set cycle. The backlash of the gear was minimized to increase the power, and to increase the power of the mechanism, the binding frequency and the thickness of the coil were changed. To control the rotation cycles of the main shaft according to certain set numbers, different resistances and chips were used in the design of the circuit which controls the electrical signals via a pulse. A digital mock-up was analyzed and the rapid prototyping (RP) trial products were tested with a PCB circuit and grease. An evaluation of the outlet capacity of RP trial products was conducted, as the friction caused by the outlet on the wall surface was an important factor in the operation of the equipment. Finally, a finishing process was applied to decrease the roughness of a surface to a comparable level to test the performance of the product.

• Food Science and Preservation
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• v.5 no.4
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• pp.368-373
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• 1998

The effects of steeping and washing were investigated in the physicochemical properties of acorn flour. The contents of crude protein, ash and total phenol of acm flour were gradually decreased with the steeping days and washing times. However, the contents of crude fat and dietary fiber were little different. The more steeping days and/or washing times became large, the more the color of acorn flour became light. Swelling power was enhanced by increasing of steeping days and washing times but solubility was some decreased Water binding capacity was decreased and intrinsic viscosity was increased with the increased steeping days and washing times. Washing times were more influential than steeping days to those changes.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.201-205
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• 1984

Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from $70^{\circ}C$ and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to $90^{\circ}C$, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature $(81.5^{\circ}C)$ and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.435-440
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• 1987

Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.389-394
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• 1992

Effect of dry-heat treatment $(130{\sim}220^{\circ}C)$ on properties of corn starch was investigated. No significant changes of surface color and swelling power were observed. Blue value, water-binding capacity, solubility and degree of hydrolysis by acid or glucoamylase were increased; however, intrinsic viscosity and crystallinity were decreased as heating temperature was raised. Noticeable changes occurred between $170{\sim}190^{\circ}C$.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.53-62
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• 1989

Granular shapes and size, physicochemical properties and gelatinization properties of potato starches from Irish cobber (the dry type), Dejima (the moist type), Shepody and Superior were investigated. The starch granule was round or oval and the size of Irish cobbler and Shepody starch were $11~30\mu\textrm{m}$ and those of Superior and Dejima were$ 21~40\mu\textrm{m}$. Blue value, amylose content, relative crystallinity and density of Irish cobbler were the highest, but that of Dejima were the lowest. Water binding capacity, swelling power, transmittance. peak viscosity and breakdown of amylogram of Superior starch were the highest, but that of Irish cobbler starch were the lowest. Gelatinization temperature of DSC of Irish cobbler starch was the highest, but that of Superior starch was the lowest.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.48-56
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• 2018

A potassium copper hexacyanoferrate (KCuHCF) embedded magnetic hydrogel bead (HCF-Mbead) was synthesized via a facile double crosslinking methods of $Fe^{3+}$ ionic binding and freeze-thaw for effective $Cs^+$ removal. The HCF-Mbead had a hierarchical porous structure facilitating fast access of $Cs^+$ ions to embedded active sites. The adsorbent showed enhanced $Cs^+$ removal properties in terms of capacity (69.2 mg/g), selectivity ($K_d=4{\times}10^4mL/g$, 1 ppm $Cs^+$ in seawater) and stability (>99.5% removal in pH 3~11) with rapid magnetic separation. This study further opens the possibility to develop an efficient material that links the integration of adsorption and recovery.