• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1206-1209
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• 2005

In recent, injection molding process for features in sub-micron scale is under active development as patterning nano-scale features, which can provide the master or stamp for molding, and becomes available around the world. Injection molding has been one of the most efficient processes for mass production of the plastic product, and this process is already applied to nano-technology products successfully such as optical storage media like DVD or BD which is a large area plastic thin substrate with nano-scale features on its surface. Bio chip for like DNA sequencing may be another application of this plastic substrate. The DNA can be sequenced using order of 100 nm pore structure when making the DNA flow through the pore structure. Agarose gel and silicon based chip have been used to sequence the DNA, but injection molded plastic chip may have benefit in terms of cost. This plastic DNA sequencing chip has plenty of pillars in order of 100 nm in diameter on the substrate. When the usual features in case of DVD or BD have very low aspect ratio, even less than 0.5, but the DNA chip will have relatively high aspect ratio of about 2. It is not easy to injection mold the large area thin substrate with sub-micron features on its surface due to the characteristics of the molding process and it becomes much more difficult when the aspect ratio of the features becomes high. We investigated the effect of the molding parameters for injection molding with high aspect ratio nano-scale features and injection molded some plastic DNA sequencing chips. We also fabricated PR masters and Ni stamps of the DNA chip to be used for molding

• KSBB Journal
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• v.24 no.6
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• pp.527-532
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• 2009

Lignocellulose represents a key sustainable source of biomass for transformation into biofuels and bio-based products. Unfortunately, lignocellulosic biomass is highly recalcitrant to biotransformation, both microbial and enzymatic, which limits its use and prevents. As a result, effective pretreatment strategies are necessary. The vast majority of pretreatment strategies have focused on achieving a reduction of lignin content. In this work, an ethanosolv pretreatment has been evaluated for extracting lignin from barley straw. 75% ethanol was used as a pretreatment solvent to extract lignin from barley straw. The influence on delignification of three independent variables are temperature, time, catalyst (1 M $H_2SO_4$) dose. The best pretreatment condition observed was $180^{\circ}C$, 120 min, 0.2% $H_2SO_4$ and delignification was 38%. A combined roasting and ethanosolv, 2-step pretreatment, was developed in order to improve the delignification. Roasting didn't increase the delignification but reduced the pretreatment time. X-ray diffraction results indicated that these physical changes enhance the enzymatic digestibility in the ethanosolv treated barley straw. The cellulose in the pretreated barley straw becomes more crystalline without undergoing ethanosolv.

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.134-141
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• 2015

An agarolytic marine bacterium (H9) was isolated from the coastal seawater of the West Sea, South Korea. The isolate, H9, was gram-negative and rod-shaped with a smooth surface and polar flagellum. Cells grew at 20-30℃, between pH 5.0 and 9.0, and in ASW-YP (Artificial Sea Water-Yeast extract, Peptone) media containing 1-5% (w/v) NaCl. The G+C content was 41.56 mol%. The predominant isoprenoid quinone in strain H9 was ubiquinone-8. The major fatty acids (>10%) were C_16:1ω7c (34.3%), C_16:0 (23.72%), and C_18:1ω7c (13.64%). Based on 16S rRNA gene sequencing, and biochemical and chemotaxonomic characterization, the strain was designated as Pseudoalteromonas sp. H9 (=KCTC23887). In liquid culture supplemented with 0.2% agar, the cell density and agarase activity reached a maximum level of OD = 4.32 (48 h) and OD = 3.87 (24 h), respectively. The optimum pH and temperature for the extracellular crude agarases of H9 were 7.0 and 40℃, respectively. Thin-layer chromatography analysis of the agarase hydrolysis products revealed that the crude agarases hydrolyze agarose into neoagarotetraose and neoagarohexaose. Therefore, the new agar-degrading strain, H9, can be applicable for the production of valuable neoagarooligosaccharides and for the complete degradation of agar in bio-industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1285-1291
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• 2011

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.512-517
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• 2010

This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.446-452
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• 2021

As a higher standard for food consumption is required, the consumption of chicken meat that can satisfy the subdivided food preferences is increasing. In March 2003, the quality criteria for chicken carcasses notified by the Livestock Quality Assessment Service suggested quality grades according to fecal contamination and the size and weight of blood and bruises. On the other hand, it is too difficult for human inspection to qualify mass products, which is key to maintaining consistency for grading thousands of chicken carcasses. This paper proposed the computer vision algorithm as a non-destructive inspection, which can identify chicken carcass parts according to the detailed standards. To inspect the chicken carcasses conveyed at high speed, the image calibration was involved in providing robustness to the side effect of external lighting interference. The separation between chicken and background was achieved by a series of image processing, such as binarization based on Expectation Maximization, Erosion, and Labeling. In terms of shape analysis of chicken carcasses, the features are presented to reveal geometric information. After applying the algorithm to 78 chicken carcass samples, the algorithm was effective in segmenting chicken carcass against a background and analyzing its geometric features.

• The Korea Journal of Herbology
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• v.32 no.4
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• pp.53-60
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• 2017

Objectives : Collagen decrease of Skin appears through various path ways. One of causes may be the Advanced glycation endproducts (AGEs) that combine formation of glucose and protein. The aim of this study was to explore the prevent wrinkle formation of Paeoniae radix (PR) and heated Paeoniae radix (HPR) via AGEs path way. Methods : AGEs formation inhibitory activities of PR and HPR measured using bovine serum albumin, glucose, and fructose. To evaluate the protective effects of PR and HPR in diabetic rats induced with streptozotocin (STZ) and methyl glyoxal (MGO), SD rat were distributed into four groups. Normal rats (Nor), AGEs-induced rats (Con), AGEs-induced rats treated with 100 mg/kg PR(PR), AGEs-induced rats treated with 100 mg/kg HPR (HPR). To induce AGEs, streptozotocin (50 mg/kg) was administered intraperitoneally and after 3 days administrated 100mM methyl glyoxal for 3 weeks. Results : The oral administration of HPR inhibited AGEs in skin tissues compared with PR. The increased reactive oxygen species (ROS) levels in the serum were diminished by HPR treatment. The analyses of kidney and skin tissues proteins indicated that HPR treatment effectively reduced AGEs related protein levels as compared to that by PR treatment. Also, HPR decreased anti-oxidant related protein levels in skin tissues such as catalase, glutathione peroxidase. Moreover, it inhibited the reduction of COL1A2 by decreasing MMP-1. Conclusion : Based on these results, it was suggested that PR and HPR could have Improving effects on wrinkle formation. These evidences provide useful information for the development wrinkle formation treated agent.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.993-1000
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• 2023

Recently, enviromentally friendly natural substances derived from plants have been attracting attention as cosmetic materials, and research on various physiological activities of natural substances is being actively conducted. This study investigated the antioxidant, anti-inflammatory, moisturizing, and antibacterial effects of three types of extracts of mixtures containing different mixing ratios, Polygala tenuifolia, Angelica dahurica, and Elsholtzia splendens, known to have various physiological activities. The mixing ratio is 7 conditions (M1, 1:1:1; M2, 0.5:1.5:1; M3, 1.5:0.5:1; M4, 0.1:0.95:0.95; M5, 0.5:0.5:2; M6, 0.95 :1.95:0.1; M7, 1.45:0.1:1.45), and the optimal mixing ratio was confirmed for use as a cosmetic material. DPPH and ABTS radical scavenging activities showed scavenging abilities of 75.37% and 99.19%, respectively, at 1,000 ㎍/mL of M6. At a concentration of 200 ㎍/mL of M6, it showed 50% of nitric oxide production inhibition compared to the lipopolysaccharide-treated that induced an inflammatory response. It was confirmed that M3 and M6 produced hyaluronic acid 1.47 and 1.49 times higher than the control at a concentration of 50 ㎍/mL, respectively. Through the disc diffiusion test, the clear zone was 9.75 mm at 8 ㎍/mL of M6, confirming the inhibition of growth of staplylococcus aureus strain. Based on the above results, it is believed that the mixed extract of Polygala tenuifolia, Angelica dahurica, and Elsholtzia splendens can be used as a functional natural material for cosmetics.

• Food Science and Industry
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• v.52 no.2
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• pp.188-201
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• 2019

In the past, food additives were classified and managed as chemical synthetic and natural additives according to the manufacturing process, but it was difficult to confirm the purpose or function of food additives.CODEX, an internationalstandard, classifies food additives according to their practical use, based on scientific evidence on the technical effects of food additives, instead of classifying them as synthetic or natural. Therefore, very recently, the food additive standards in Korea have been completely revised in accordance with these global trends. Currently, the classification system of food additives is divided into 31 uses to specify their functions and purposes instead of manufacturing methods. Newer revision of the legislative framework for defining and expanding the scope of the Act as an enlarged area is required. Competition for preempting new food products based on bio-based technology is very fierce in order to enhance the safety of domestic people and maximize the economic profit of their own countries. In this age of infinite competition, it is very urgent to revise or supplement the current regulations in order to revitalize the domestic food industry and enhance national competitiveness through the development of food additives using new biotechnology. In this report, current laws on domestic food ingredients, food additives and manufacturing methods, and a comparison of domestic and foreign advanced countries' regulations and countermeasures strategies were reviewed to improve national competitiveness of domestic advanced biotechnology-based food additives industry.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.547-559
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• 2021

Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools in Gyeonggi. Based on the most frequently eaten snacks, the subjects were divided into 3 groups: fruits and milk/dairy products for natural snacks (NS, n = 114); noodles, snack foods and fast foods for meal-like snacks (MS, n = 74); cookies, beverages and bread as sweet snacks (SS, n = 247). Results: Compared to the MS group, preferences of the NS group were significantly higher for jabgokbap (cooked rice with multi-grains, p < 0.05) and saengchae (seasoned raw vegetables, p < 0.01), and significantly lower for gogitwigim (deep-fried meat, p < 0.05). Taste preference of the NS group was considered to be more desirable; the taste preference of more subjects was 'sweet taste' in the SS group, 'spicy taste' in the MS group, 'salty taste' in the MS and SS groups, and 'sour taste' and 'bland taste' in the NS group than the other groups. Compared to the MS and SS groups, the NS group was determined to exercise more frequently; exercising for more than 30 minutes/day was determined to be 76.3% in the NS group and 58.1% and 57.9% in the other groups (p < 0.01). Moreover, a higher proportion of subjects in the MS group tended to answer 'not hungry' as the reason for leaving school meals, as compared to other groups (p = 0.055), thereby suggesting that inappropriate snacking habits interfere with regular meals. Conclusion: This study provides evidence that healthy snacking habits, which include natural snacks such as milk/dairy products and fruits, are important for children during the elementary school years, since these habits are associated with healthier diet, lifestyle, and food and taste preferences. These results provide basic information for developing nutritional education materials for elementary school children.