• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.207-210
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• 2000

Pseudomonas oleovorans was cultivated to produce medium chain length polyhydroxyalkanoates (MCL-PHA) fram octanoic acid and ammonium nitrate as carbon and nitrogen source, respectively, by a pH-stat fed-batch culture technique. The octanoate concentration of the culture broth was maintained below 4 g/L by feeding the mixture of octanoic acid and ammonium nitrate when the culture pH rose above high limit. The effect of the ratio of octanoic acid to ammonium nitrate (C/N ratio) in the feed on the PHA production was examined. The final cell concentrations of 62.5, 54.7, and 9.5 g/L, PHA contents of 62.9, 75.1, and 67.6% of dry cell weight, and productivities of 1.03, 0.632, and 0.161 g/L/h were obtained when the C/N ratio in the feed were 10, 20, and 100 g octanoic acid/g ammonium nitrate, respectively.

• Journal of the Korean Chemical Society
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• v.25 no.2
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• pp.92-96
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• 1981

The reactions of adsorbed oxygen species, $O_2^-$ and $O^-$, with propylene on ZnO were studied by EPR spectroscopy and temperature programmed desorption technique. Propylene interacts with adsorbed $O_2^-$ at $25^{\circ}C$ and the surface intermediate was decomposed to CO, $H_2$, $CO_2$ and $CH_4$ by raising the temperature above $200^{\circ}C$, while $O^-$ gave the products of complete oxidation, $CO_2$ and $H_2O$ above $300^{\circ}C$.

• YAKHAK HOEJI
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• v.39 no.6
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• pp.600-609
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• 1995

Studies on the pharmaco-constituents from the leaves of Cercts chinensis which have been used for the treatment of inflammation, contusion, dilated blood, pain of heart and stomach, edema, etc. in Korean folk remedies were carried out. Dried leaves of the plant were extracted with MeOH. The MeOH extract was suspended in distilled water and subsequently fractionated with $Et_{2}O$ and n-BuOH. From the $Et_{2}O$ and n-BuOH fractions, six phenolic compounds were isolated and identified as myricitrin($C_{21}H_{20}O_{12}, {\;}m.p.{\;}199~200^{\circ}$. $4myricetin-3-O-{\alpha}-L-rhamnopyranoside$), kaempferol($C_{15}H_{10}O_{6}, {\;}m.p. 276^{\circ}$), quercetin($C_{15}Ha_{10}O_{7}, {\;}m.p.{\;}313~314^{\circ}$), quercitrin ($C_{21}H_{20}O_{12}, {\;}m.p.{\;}176~178^{\circ}, {\;}quercetin-3-O-{\alpha}-L-rhamnopyranoside$), gallicin ($C_{8}H_{8}O_{5}, {\;}m.p.{\;}202~203^{\circ}$. methyl gallate), gallic acid ($C_{7}H_{6}O_{5}, {\;}m.p.{\;}260~265^{\circ}) through their physico-chemical data and UV, IR, EI-MS, $^{13}C-NMR$, and $^{1}H-NMR$ analysis with authentics.

• Journal of the Korean Ceramic Society
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• v.40 no.10
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• pp.991-997
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• 2003

The effect of A1$_4$C$_3$ additive on the thermoelectric properties of SiC ceramics were studied. Porous SiC ceramics with 47∼59% relative density were fabricated by sintering the pressed $\alpha$-SiC powder compacts with A1$_4$C$_3$at 2100∼220$0^{\circ}C$ for 3 h in Ar atmosphere. Crystalline phases of the sintered bodies were identified by powder X-Ray Diffraction (XRD) and their microstructures were observed with a Scanning Electron Microscope (SEM). In the case of A1$_4$C$_3$ addition, the phase transformation of 6H-SiC to 4H-SiC could be observed during sintering. The Seebeck coefficient and electrical conductivity were measured at 550∼95$0^{\circ}C$ in Ar atmosphere. In the case of undoped specimens, the Seebeck coefficients were positive (p-type semiconducting) possibly due to a dominant effect of the acceptor impurities (Al, Fe) contained in the starting powder and electrical conductivity increased as increasing sintering temperature. Electrical conductivity of A1$_4$C$_3$doped specimen is larger than that of undoped specimen under the same condition, which might be due to the reverse phase transformation and increasing of carrier density. And the Seebeck coefficient of A1$_4$C$_3$ doped specimen is also larger than that of undoped specimen. The density of specimen, the amount of addition and sintering atmosphere had significant effects on the thermoelectric property.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.243-249
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• 1975

This experiment were carried out to investigate the conditions of amylase produced by Candida muscorum in wheat bran cultures and the properties of its amylase (crude enzyme). The results obtained were as follows. 1. The optimum conditions for amylase production in wheat bran cultures were; water content 75 percent, temperature $25^{\circ}C$ and incubation time 4-7 days. 2. The production of amylase was increased about 20 percent in the medium added 0.5 percent of ammonium sulfate or ammonium chloride to wheat bran, but the production of those was decreased in the case of addition of nitrates. 3. No significant effect was found in the case of the addition of carbon source on the production of amylase. 4. The properties of liquefying amylase of the selected strain were; the optimum pH 4.2, the optimum temperature $60-65^{\circ}C$, the stable pH 3.2-6.8 and the stable heating (for 15 minutes heating) below $65^{\circ}C$. 5. The properties of saccharifying amylase of the selected strain were; the optimum pH 4.5, the optimum temperature $55^{\circ}C$, the stable pH 3.8-6.2 and the stable heating (for 15 minutes heating) below $45^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.167-174
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• 1991

Cultural conditions for the biopolymer production by an alkali tolerant Bacillus sp. isolated from soil were investigated and determination of optimal conditions was carried out by response surface method. The maximal production of biopolymer was obtained after cultivation at $30^{\circ}C$ for 36hrs in the mixture of 8% soluble starch, 0.75% yeast extract, 0.1% $NaNO_3$, 0.05% $MgSO_4\;7H_2O$ and 1% $Na_2CO_3$ adjusted to pH 10. Under these conditions, about 44 g/l of biopolymer were produced. From the results of response surface analysis, optimal condition for the production of biopolymer were obtained at stationary point with 15.16 of C/N ratio, $34.62^{\circ}C$ of temperature and 9.50 of pH. On the basis of these conditions, it was estimated that 66.84 g/l of the biopolymer could be produced.

• Journal of Surface Science and Engineering
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• v.39 no.3
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• pp.87-92
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• 2006

The characteristic of interface layer and the effect of bias voltage on the microstructure of c-BN films were studied in the microwave plasma hot filament C.V.D process. c-BN films were deposited on a high speed steel(SKH-51) substrate by hot filament CVD technique assisted with a microwave plasma to develop a high performance of resistance coating tool. c-BN films were obtained at a gas pressure of 20 Torr, vias voltage of 300 V and substrate temperature of $800^{\circ}C$ in $B_2H_6-NH_3-H_2$ gas system. It was found that a thin layer of hexagonal boron nitride(h-BN) phase exists at the interface between c-BN layer and substrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.707-714
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• 2005

Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5\times2.5\times0.5\;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{\circ}C$ for 8 days, at $10^{\circ}C$ for 3 days, and at $20^{\circ}C$ for 1 day led to the acidity levels of $0.21\%,\;0.20\%,\;and\;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20\~0.25\%$ with pH $4.2\~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{\circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{\circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0\~4.4$, 3.8 and 3.4 at $5^{\circ}C,\;10^{\circ}C$, and $20^{\circ}C$, respectively. This fact indicated that fermentation at $5^{\circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{\circ}C$ could extend the eatable time of nabak kimchi.

• Bulletin of the Korean Chemical Society
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• v.30 no.2
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• pp.327-333
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• 2009

For the Pt-catalyzed nucleophilic addition of enones, Pt complexes were employed in the presence of various phosphine ligands and $H_2\;(or\;Et_3SiH),$ affording inter- and intra-molecular coupling products in good to modest yield. Depending on reaction protocols, different phosphine ligands were required to optimize the conditions. In the aldol reaction, the Pt catalyst involving $P(2,4,6-(OMe)_3C_6H_2)3\;or\;P(p-OMeC_6H_4)_3$ was chosen. Michael reaction proceeds in good yields in the presence of $P(p-CF_3C_6H_4)_3$. Regarding the activity of the reductants, $H_2$ exhibited superior activity to $Et_3SiH$, resulting in a shorter reaction time and higher yield in the aldol and Michael reaction. In light of the deuterium labeling studies, the catalytic cycle including the hydrometalation of the enones by the platinum hydride species was proposed.

• Journal of the Korean Ceramic Society
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• v.23 no.6
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• pp.1-6
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• 1986

The hydration of $C_3A$ and $C_3A-CaSO_4$.$2H_2O$ was investigated with varying concentration (0.1-1.0%) of sodium gluconate solution. gluconate solution. Sodium gluconate accelerates cation dissolution from $C_3A$ for the first several minutes but depresses the rate of heat evolution in the course of $C_3A$ hydration. The hydration of $C_3A$ in the presence of sodium gluconate was modified such that the formation of the intermediate hydrate C4AH$\chi$ crystal was much reduced and most of the product became amorphous. The retardation of $C_3A-CaSO_4$.$2H_2O$ hydration in the presence of sodium gluconate was controlled by the competitive adsorption between gluconate anion and $SO_4^{-2}$ onto $C_3A$ surface.