• Applied Chemistry for Engineering
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• v.9 no.5
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• pp.680-688
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• 1998

The macroreticular (MR) type glycidylmethacrylate (GMA)-divinylbenzene (DVB) copolymer (polyglycidylmethacrylate) beads (RG) were prepared by a suspension polymerization using 0~100 vol % of 2,2,4-trimethylpentane (TMP) as a diluent. Macroreticular type cation exchange resins containing phosphoric acid groups (RGP) were prepared by the reaction of GMA-DVB copolymer and poly (glycidyl methacrylate) bead (RG) with phosphoric acid in the presence of benzene. In this study, the effect of degree of crosslinking and the amount of the diluent on physical properties and adsorbability of uranium of RGP resins were investigated respectively. The chemical and physical properties of RGP resins were affected by both of the amount of the diluent and the degree of crosslinking. The effect of degree of crosslinking on the adsorbed amount of uranium for RGP resins were decreased in the order of $$RGP-10(50){\sim_=}RGP-1(50)>RGP-2(50)>RGP-5(50)>RGP-0$$. The effect of the diluent amount were as follows RGP-2(100)>RGP-2(75)>RGP-2(50)>RGP-2(30)>RGP-2(0). The crosslinking degree effect on uranium adsorbability depended on pore structure, cation exchange capability and swelling ratio. On the other hand, the effect of the diluent amount were relied on surface area and pore structure raher than cation exchange capability.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.528-530
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• 2002

We have previously reported recombinant deletion mutant was constructed from cycloinulo-oligosaccharide fructanotransferase(CFTase) gene of Xanthmonas oryzae MGL21. Purification of the mutant protein from E. coli and reation condition for the production of inulo-oligosaccharide(ISO) were studied. The molecular mass of the CFTase deletion mutant protein was estimated to be 90kDa by SDS- Polyacrylamide gel electrophoresis. Optimum reaction pH and temperature were pH6.5 and $40^{\circ}C$, respectively. Under optimal reaction conditions, endo-inulinase activating enzyme was rapidly produced ISO from inulin. Components were DP(degree of polymerization) 3and 4 with trace amount of smaller oligosaccharides.

• Clean Technology
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• v.19 no.4
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• pp.393-400
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• 2013

In this study, Polyethylene wax, which was produced in manufacturing process of high density polyethylene was grafted with maleic anhydride (MAH). The influences of reaction parameters on the graft polymerization as well as the effect of hydrolysis of the anhydride functions were investigated. The results show that the grafting degree increased and conversion of maleic anhydride decreased with an increase in MAH monomer content. This means the highest grafting efficiency for the reaction can be met when MAH monomer content is about 15 wt%. DCP (dicumyl peroxide) and DTBP (di-tert-butyl peroxide) have been used as the initiator and the highest yield of grafting was obtained when the initiator content is about 0.5 wt%. However, It can be seen that the gel content values of this polyethylene wax grafted MAH were below 2%. It was also observed that the grafting degree increased with an increase in reaction temperature and the maximum value was reached 2 hours later. Although MAH functions grafted onto polyethylene wax were mainly in the carboxylic acid forms, some anhydride form of MAH appeared in over 5% of grafting degree. As a result of hydrolysis reaction, it was observed that the conversion of anhydride group into carboxylic acid group was reached up to 10%.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.563-566
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• 2000

In order to obtain microbial endochitosanase for enzymatic production of chitooligosaccharides from chitosan, we screened four microbes from soil and selected. Bacillus sp. HSB-21 which showed highest activity. Chitosanase, produced from isolating microbe, was endo-type and molecular mass of the enzyme was estimated as 21,000 by active staining. Its optimum pH and temperature were 5.5 and $50^{\circ}C$, respectively. It was stable in the pH range of 3.0 to 8.0 and up to $40^{\circ}C$. It did not produce chitomonosaccharide and produced chitooligosaccharide ranging from chitobiose to chitooctaose as major end-products from chitosan. The chitosanase from Bacillus sp. HSB-21 can be applicable to enzymatic production of chitooligosaccharide which has high degree of polymerization .

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.136-142
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• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.128-137
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• 2005

In this study we measured the amount of light energy that was projected through the tooth material and analyzed the degree of polymerization by measuring the surface hardness of composites. For polymerization, Optilux 501 (Demetron, USA) with two types of light guide was used: a 12 mm diameter light guide with 840 nW/$cm^2$ light intensity and a 7 mm diameter turbo light guide with 1100 nW/$cm^2$. Specimens were divided into three groups according to thickness of penetrating tooth (1 mm, 2 mm, 0 mm). Each group was further divided into four subgroups according to type of light guide and curing time (20 seconds, 40 seconds). Vickers' hardness was measured by using a microhardness tester. In 0 mm and 1 mm penetrating tooth group, which were polymerized by a turbo light guide for 40 seconds, showed the highest hardness values. The specimens from 2 mm penetrating tooth group, which were polymerized for 20 seconds, demonstrated the lowest hardness regardless of the types of light guides (p < 0.05). The results of this study suggest that, when projecting tooth material over a specified thickness, the increase of polymerization will be limited even if light intensity or curing time is increased.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.1-8
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• 1988

The physicochemical properties and gel-forming properties of corn & red bean crude starches were investigated. The results were as follows: 1. The shape of corn crude starch granule was polygonal and the mean value of minor axis and major axis were $11.5\mu\textrm{m}$ and $14.9\mu\textrm{m}$, respectively. In the meantime, the shape of red bean crude starch granule was oval and the mean value of minor axis and major axis were $22.3\mu\textrm{m}$ and $31.4\mu\textrm{m}$. 2. Amylose content of corn and red bean refined starch were 16.52 and 43.61% respectively. 3. Blue value of corn and red bean crude starch were 0.099 and 0.842, respectively. 4. Amylose of corn had molecular weight of 107,000 and degree of polymerization of 660. Amylopectin had degree of branching of 6.9 per 100 glucose units and glucose units of 14.6 persegment of amylopectin. Amylose of red bean had molecular weight of 118,000 and amylopectin had degree of branching of 5.2. 5. Water binding capacities of corn and red bean starch were 238.5 and 284.8. 6. Both swelling powers of corn and red bean starch were increased rapidly from $70^{\circ}C$ to $90^{\circ}C$. 7, Gelatinization of corn and red bean were 75.6 and $61.8^{\circ}C$. 8. Brabender hot-paste viscosities of corn at 6% and 8% showed the similar amylogrm patterns with peak viscosity. And red bean had no peak viscosity. 9. The difference of sensory characteristics for ‘Mook’ and kidney bean & red bean starch gels was significant.

• Polymer(Korea)
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• v.25 no.1
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• pp.115-121
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• 2001

High molecular weight syndiotactic poly(vinyl alcohol)(HMW s-PVA) with number-average degree of polymerization of 10000 and syndiotactic diad content of 61.5%/iodine complex film was prepared. Its adsorption and desorption behaviors of iodine in hot water were investigated. In comparison with atactic PVA film or low molecular weight s-PVA film, the degree of solubility of s-PVA film and the iodine desorption of HMW s-PVA/iodine film in hot water were limited to an extremely lower level. As the soaking time increased, the iodine desorption in hot water was increased. This reason might be explained by the fact that as the soaking time increased, so the iodine adsorption increased not by the stable molecular complex between PVA and iodine but by the simple physical adsorption of iodine.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.5
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• pp.540-547
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• 2007

Humic substances(HS) from Han River water was physic-chemically isolated by fractionational methods to investigate the seasonal distribution and to characterize the properties compared with intrinsic humic materials. Various HS samples were analyzed by element, Fourier transform infrared(FT-IR), proton nuclear magnetic resonance$(^1H-NMR)$ and fluorescence analyzers. The portion of HS from Han River water(HRHS) was 47.0% on the average, however it appeared that rainfall event brought about higher fraction of HS in Han River water by the periodic investigation. Aromaticity and humification degree of the HRHS were relatively lower than those of intrinsic humic materials originated from decomposing vegetation. FT-IR, $^1H-NMR$ and fluorescence spectroscopy showed the distinct differences between HRHS and intrinsic humic materials. Commercial humic materials could not represent structural and functional characteristics of local HS. The fluorescence spectroscopy, a relatively simple measurement, was found most useful tool to estimate humification degree for humic materials from particular sources.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.696-701
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• 2003

Rice seeds of 4 cultivars including Whachung and Nampung, of the non-waxy rice cultivars, and Shinsunchalbyeo and Whachungchabyeo, of the waxy rice cultivars, were germinated at $27^{\circ}C$ for 3 days to compare the changes in some physico-chemical properties of the starch granules and the starch-hydrolysing enzyme activities during germination, respectively. With the starch granules, the amount of long glucose chains from amylose molecules were reduced in the non-waxy rices, while the chain length increased in the waxy rices. In the distribution profile of the glucose chain length from amylose molecules, we could observed that the chain length with DP (degree of polymerization) ranged 33 to 66 increased with the decreasing rate of the chain length with that above 130, regardless of the waxiness of rices. In addition, we observed that in contrast to a increase in chain length with DP ranged 14 to 33, the amount of short chains from A chain fraction decreased. Germination induced slight reduction in the polymerization rate of starch granules, and decrease in both initiation and termination temperatures for the gelatinization. ${\alpha}-Amylase$ activity of rices germinated for 3 days found to he higher than that of malt. Especially, the activity of Shinsunchalbyeo was revealed to be highest, about two fold higher than that of malt. In contrast, ${\beta}-amylase$ of the waxy rice found to be considerably less active than malt, although the waxy showed prevalent activity as compared to the non-waxy rices.