• Polymer(Korea)
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• v.35 no.2
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• pp.161-165
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• 2011

This study is related to the preparation of biocompatible gold nanoparticles (AuNPs) which are stable in aqueous solutions for a long time. Ultrasmall polyethyleneimine (PEI)-capped AuNPs (PEI-AuNPs) with limited agglomeration were prepared in aqueous solutions at room temperature, which were based on the roles of PEI as a reductant and a stabilizer. PEI-AuNPs with an average size of 8~12 nm formed highly stable nanocolloids with an average hydrodynamic cluster size of around 50 nm in aqueous media. At a low concentration of metal precursor hydrogen tetrachloroaurate (III), the particle size was reduced noticeably. The typical peaks of gold were observed in the X-ray diffraction pattern of AuNPs. The cell viability of 98% was obtained in the case of PEI-AuNPs, while PEI was cytotoxic. The PEI-AuNP is considered to be a potential candidate as a contrast agent for computed tomography.

• Archives of Pharmacal Research
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• v.28 no.5
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• pp.604-611
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• 2005

Polyethylene glycol (PEG) 6000-based solid dispersions (SDs), by incorporating various pharmaceutical excipients or microemulsion systems, were prepared using a fusion method, t o compare the dissolution rates and bioavailabilities in rats. The amorphous structure of the drug in SDs was also characterized by powder X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The ketoconazole (KT), as an antifungal agent, was selected as a model drug. The dissolution rate of KT increased when solubilizing excipients were incorporated into the PEG-based SDs. When hydrophilic and lipophilic excipients were combined and incorporated into PEG-based SDs, a remarkable enhancement of the dissolution rate was observed. The PEG-based SDs, incorporating a self microemulsifying drug delivery system (SMEDDS) or microemulsion (ME), were also useful at improving the dissolution rate by forming a microemulsion or dispersible particles within the aqueous medium. However, due to the limited solubilization capacity, these PEG-based SDs showed dissolution rates, below 50% in this study, under sink conditions. The PEG-based SD, with no pharmaceutical excipients incorporated, increased the maximum plasma concentration (C$_{max}$) and area under the plasma concentration curve (AUC$_{0-6h}$) two-fold compared to the drug only. The bioavailability was more pronounced in the cases of solubilizing and microemulsifying PEG-based SDs. The thermograms of the PEG-based SDs showed the characteristic peak of the carrier matrix around 60$^{\circ}C$, without a drug peak, indicating that the drug had changed into an amorphous structure. The diffraction pattern of the pure drug showed the drug to be highly crystalline in nature, as indicated by numerous distinctive peaks. The lack of the numerous distinctive peaks of the drug in the PEG-based SDs demonstrated that a high concentration of the drug molecules was dissolved in the solid-state carrier matrix of the amorphous structure. The utilization of oils, fatty acid and surfactant, or their mixtures, in PEG-based SD could be a useful tool to enhance the dissolution and bioavailability of poorly water-soluble drugs by forming solubilizing and microemulsifying systems when exposed to gastrointestinal fluid.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.305-310
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• 1996

The degrees of retrogradation (DR) for 50% rice flour gels kept at $4^{\circ}C$ and $20^{\circ}C$ for the 6-day storage period at 0.5, 1.0 and 2.0% (w/w, on dry weight basis) levels of lipid additives (sucrose fatty acid ester, SE1670; soybean oil) were measured by ${\alpha}$-amylase-iodine method, differential scanning calorimetry (DSC) and X-ray diffractometry. The DRs were higher in rice flour gels stored at $4^{\circ}C$ than those stored at $20^{\circ}C$. The sucrose fatty acid ester and soybean oil reduced the retrogradation of rice flour gels, but the effect was higher in samples stored for 1 day. The DR decreased more effectively in the addition of SE1670 than that of soybean oil In case of SE1670, the change of enthalpy by DSC showed similar patterns with the degree of retrogradation by ${\alpha}$-amylase method; however, it was not the case for soybean oil. The intensity of peak at $2{\theta}=16.7^{\circ}$ in X-ray diffraction pattern was reduced with lipid additives but it was not clear.

• Journal of the Microelectronics and Packaging Society
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• v.9 no.3
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• pp.49-56
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• 2002

In this study, the InGaP epilayers were grown on the exact and the $2^{\circ}$, $6^{\circ}$, $10^{\circ}$ of cut GaAs substrates by metal-organic vapor phase epitaxy, and the effects of interfacial elastic strains determined by the substrate offcut angle upon the resulting dislocation density of epilayer were investigated for the first time. The elastic strains were obtained from lattice mismatch and lattice misfit by TXRD, and the dislocation densities from epilayer x-ray FWHM. For the offcut angle range used in this study, the elastic strain was maximum and x-ray FWHM minimum at offcut angle $6^{\circ}$. From 11K PL measurements, PL wavelength was found to decrease with an increase of offcut angle. PL intensity was maximum at offcut angle $6^{\circ}$. TEM results showed that the electron diffraction pattern was of typical zincblende structure, and that the dislocation density was minimum for substrate offcut angle $6^{\circ}$. The results obtained in this study, along with the device fabrication process and beam characteristics, clearly demonstrated that the optimum substrate offcut angle for the InGaP/GaAs heterostructures is $6^{\circ}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.268-274
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• 1984

The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950 W, 2,450 MHz oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly. As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.

• Korean Journal of Materials Research
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• v.30 no.11
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• pp.601-608
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• 2020

In this work, Ag₃PO₄/In₂S₃ nanocomposites with low loading of In₂S₃ (5-15 wt %) are fabricated by two step chemical precipitation approach. The microstructure, composition and improved photoelectrochemical properties of the as-prepared composites are studied by X-ray diffraction pattern (XRD), field emission scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), photocurrent density, EIS and amperometric i-t curve analysis. It is found that most of In₂S₃ nanoparticles are deposited on the surfaces of Ag₃PO₄. The as-prepared Ag₃PO₄/In₂S₃ composite (10 wt%) is selected and investigated by SEM and TEM, which exhibits special morphology consisting of lager size substrate (Ag₃PO₄), particles and some nanosheets (In₂S₃). The introduction of In₂S₃ is effective at improving the charge separation and transfer efficiency of Ag₃PO₄/In₂S₃, resulting in an enhancement of photoelectric behavior. The origin of the enhanced photoelectrochemical activity of the In₂S₃-modified Ag₃PO₄ may be due to the improved charge separation, photocurrent stability and oriented electrons transport pathways in environment and energy applications.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.551-555
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• 2003

The physicochemical properties of starches from Korean and Chinese red bean were investigated. Korean red bean starch (KRBS) contained lower water content, but higher crude fat and carbohydrate content than those of Chinese red bean starch (CRBS). The round shape of starch granules from Korean and Chinese red bean was observed. The granule size of KRBS was smaller than that of CRBS. The whiteness of KRBS (87.22%) was significantly higher than that (86.16%) of CBRS. X-ray diffraction patterns between KRBS and CRBS were not significantly different, resulting in showing C type. There was significant difference in amylose content between KRBS and CRBS. The blue value of KRBS was 1.02, which was higher than that of CRBS. Swelling power of KRBS was higher up to $75^{\circ}C$ than that of CRBS, but then decreased. Solubility showed the same pattern as the swelling power. Our findings suggest that Korean red bean has better quality than Chinese red bean in terms of the physicochemical properties.

• Journal of the Mineralogical Society of Korea
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• v.28 no.4
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• pp.325-332
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• 2015

Apophyllite (KF)($K_{0.84}Ca_{3.99}Si_{7.70}O_{20}F_{0.72}{\cdot}8H_2O$), one of the sheet silicates, was compressed up to 7.7 GPa at ambient temperature and 15 high pressure data were obtained. Lattice parameters of the starting specimen were as follows: $a_0=8.954(2)\;{\AA}$, $c_0=15.795(2)\;{\AA}$, $V_0=1266.4(4)\;{\AA}^3$. Symmetrical diamond anvil cell was employed with synchrotron radiation in the mode of angular dispersive X-ray diffraction. Bulk modulus was determined to be 59(4) GPa when ${K_0}^{\prime}$ is 4. No clear first order phase transition symptom was observed in the series of XRD pattern. However, second-order phase transition cannot be ruled out from the correlation between normalized pressure and strain.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.516-521
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• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.