• Applied Chemistry for Engineering
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• v.17 no.6
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• pp.653-657
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• 2006

The adsorption properties for $NO_{2}$ by hybrid ion exchange fiber with resins were investigated. The adsorption of $NO_{2}$ was increased with increasing of adsorption time and the initial concentration. At the initial $NO_{2}$ concentration of 900 ppm, approximately 40% of initial $NO_{2}$ was adsorbed around 20 min. And the adsorption of $NO_{2}$ was decreased with increasing of flow rate from 20 to 40 L/min. The maximum adsorbed amount of initial $NO_{2}$ was 45% at the flow rate of 10 L/min. The amount of adsorption was increased with increasing the water content.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.352-356
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• 2014

PDMS modified epoxy resin with epoxy group (EMPDMS) was prepared from the reaction of ${\alpha},{\omega}$-aminopropylpolydimethylsiloxane and diglycidyl ether of bisphenol-A (DGEBA) based epoxy resin, and PDMS modified epoxy hybrid compound (EMPDMSH) was prepared by introducing alkylesteraminopropyl alkoxy silane to EMPDMS. Their structures were characterized using FT-IR, $^1H$-NMR and $^{29}Si$-NMR. Coating materials were prepared by mixing EMPDMSH base and solvent. Physical properties of the coating materials coated on epoxy/glass fiber composite film were measured according to the content of PDMS in EMPDMSH. Contact angle of coating film was increased 30 to 71 degree. Adhesive property of coating film was 5B degree better then epoxy or acrylate coating materials, and surface roughness was decreased as increasing in EMPDMSH.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.29-37
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• 2017

Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide ($SC-CO_2$) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by $SC-CO_2$ ($DBLSC-CO_2$) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were compared. The $DBLSC-CO_2$ samples had significantly higher (p<0.05) protein, amino acid, carbohydrate, and fiber contents than CBL and DBL-OS. There was a higher yield of lipid from CBL when using $SC-CO_2$ than the organic solvent method. SDS-PAGE analysis demonstrated that the CBL and $DBLSC-CO_2$ had protein bands of a similar intensity and area, whereas DBL-OS appeared extremely poor bands or no bands due to the degradation of proteins, particularly in the 50 to 75 kDa and 20 to 25 kDa molecular weight ranges. In addition, $DBLSC-CO_2$ was shown to have superior functional properties in terms of total soluble content, water and oil absorption, and foaming and emulsification properties. Therefore, $SC-CO_2$ treatment offers a nutritionally and environmentally friendly approach for the removal of lipid from high protein food sources. In addition, $SC-CO_2$ may be a better substitute of traditional organic solvent extraction for producing more stable and high quality foods with high-protein, fat-free, and low calorie contents.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.768-772
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• 1995

The physico-chemical properties of hot-water extracts of dried and roasted Boxthorn(Lycii fructus) were investigated. The proximate composition of dried Boxthorn was 17.5% moisture, 5.4% ash, 14.7% lipid, 18.9% protein, 11.8% fiber and 31.7% carbohydrate. As the roasting temperature and time increased, water soluble solids, turbidity, titrable acidity and redness of the hot water extracts were increased, while the free sugar content was reduced. The linoleic acid of roasted Boxthorn decreased and palmitic acid increased at higher roasting temperature. The sensory properties of sweet odor, burnt odor, sour taste, burnt taste and tannic taste of the hot water extract were scored higher and sweet and roasted taste were lower as the roasting temperature and time increased.

• Journal of the Korean Home Economics Association
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• v.43 no.5 s.207
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• pp.43-55
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• 2005

This research was designed to investigate and compare the characteristics of preferred clothing textiles for slacks and skirt of college students. One hundred five subjects majoring in fashion design were surveyed and the subjects selected three favorite materials among 120 samples presented in a swatch book. The subject's weighted frequencies were added tv order of preference. The results of this study were as follows: 1. In the spring and fall seasons, black twill cotton drill was preferred foremost as a textile for slacks, and medium gray basket weaved cotton pinhead with stripe pattern was preferred as a textile for skirts. 2. In summer, dark bluish gray plain linen crash was the most preferred material for slacks, and pale yellow plain linen tropical cloth was preferred for skirts. 3. In winter, olive gray cotton corduroy was the most favorite textile for slacks, and moderate brown twill wool hound check was preferred for the skirt. 4. In thickness and weight, textiles for winter were thicker and heavier than those chosen for other seasons, and textiles for skirts showed various thicknesses and weights as compared with those of slacks. 5. In fiber content, natural fibers such as cotton and wool were preferred for an seasons. 6. In the weave of textiles, twiu we,3ve was preferred for spring, fall and winter season, and plain weave was preferred for summer. 7 The most preferred colors for slacks were B and PB, and those for the skirts were YR and PB. For color characteristics, solid fabrics were generally preferred, and patterned fabrics were preferred for skirts as compared with slacks.

• Fibers and Polymers
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• v.6 no.2
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• pp.121-126
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• 2005

Semicrystalline poly(ethylene terephthalate) (cPET)/amorphous poly(ethylene terephthalate) with isophthalic acid (aPET) blends with 100/0, 75/25, 50/50, 25/75, and 0/100 by weight ratios were dissolved in a mixture of trifluoroacetic acid (TFA)/methylene chloride (MC) (50/50, v/v) and electrospun via the electrospinning technique. Solution properties such as solution viscosity, surface tension and electric conductivity were determined. The solution viscosity slightly decreased as aPET content increased, while there was no difference in surface tension with respect to aPET composition. The characteristics of the electro spun cPET/aPET blend nonwovens were investigated in terms of their morphology, pore size and gas permeability. All these measurements were carried out before and after heat treatment for various blend weight ratios. The average diameter of the fibers decreased with increasing aPET composition due to the decrease in viscosity. Also, the morphology of the electrospun cPET/aPET blend nonwovens was changed by heat treatment. The pore size and pore size distribution varied greatly from a few nanometers to a few microns. The gas permeability after heat treatment was lower than that before heat treatment because of the change of the morphology.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1252-1264
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• 2020

Objective: To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique. Methods: Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial population were analyzed. Results: Aerobic bacteria were the dominant population with 10⁷ colony-forming unit/g of fresh matter in both crops prior to ensiling, while 10⁴ to 10⁷ LAB became the dominant bacteria during ensiling. Lactobacillus plantarum was more than 76.30% of total isolates which dominated silage fermentation in the LAB-treated sugarcane top silages or all corn stover silages. Fresh corn stover and sugarcane tops contain 65.05% to 76.10% neutral detergent fiber (NDF) and 6.52% to 6.77% crude protein (CP) on a dry matter basis, and these nutrients did not change greatly during ensiling. Corn stover exhibits higher LAB counts and water-soluble carbohydrates content than sugarcane top, which are naturally suited for ensiling. Meanwhile, sugarcane tops require LAB or cellulase additives for high quality of silage making. Conclusion: This study confirms that both crop by-products contain certain nutrients of CP and NDF that could be well-preserved in silage, and that they are potential roughage resources that could cover livestock feed shortages during the dry season in Africa.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.148-156
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• 2008

The purpose of this study was to analyze the changes in physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger according to harvest times. The results showed moisture, carbohydrate, crude fiber and crude protein contents of <$48.5{\pm}1.4%$, $38.2{\pm}1.2%$, $l5.8{\pm}0.4%$ and $13.2{\pm}0.6%$ respectively. The total mineral content was 4,817.1 mg/100 g, where Ca was highest($2,577.0{\pm}3.2$ mg/100 g), followed by K, Mg, Na, P and Fe. The composition amino acid of O. japonicus A. Berger showed high levels of glutamic acid and aspartic acid. And among the five free sugars detected, galactose and glucose were most abundant at $32.2{\pm}0.02$ mg/100 g and $25.3{\pm}0.1O$ mg/100 g, respectively. Upon comparing O. japonicus A. Berger extracts that came from plants harvested during $August{\sim}October$, total phenolic compound($2,703.l{\pm}5.2l{\sim}2,428.0{\pm}3.52$ mg/100 g) and flavonoid($634.2{\pm}2.33{\sim}1,324.6{\pm}1.87$ mg/100 g) contents were higher in the methanol extract than in the water extract. Also, within a reaction system, nitrite scavenging ability and NDMA inhibition were most effective at pH 2.5, and increased in proportion to the extract concentration. Finally, the methanol extract of O. japonicus A Berger harvested during $August{\sim}October$ had the highest nitrite scavenging and NDMA inhibition effects.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.