• Proceedings of the KSR Conference
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• 2008.06a
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• pp.1802-1808
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• 2008

Recent interest in the construction sector, rising about the environment and eco-friendly recycled material resources, and increase the development of method But despite these efforts, and the diverse functional and structural changes in the structure can not be an appropriate response to the functional waterproof structural changes in the structures and appropriate response Diversification does not waterproof and functional issues such as durability, and which are occurring due to the structure to secure stability and durability, never sees the conservative economic losses due to import constructability reinforcement situation. Therefore, this study applies to structure the existing waterproof method (hereinafter referred to as structures water-resistant methode), and to review recent issues of environmental pollution and resource waste, and taking on environmental issues, such as Revelation and functional Inorganic mixed in a way to leverage the manufacturing water-resistant material "Re Inorganic, functional and environmentally friendly high-viscosity mix asphalt waterproof rubber reinforcements, and taking conservative" for the characterization and performance assessment to the issues raised by the structure and whether the judge would respond.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2007.11a
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• pp.93-114
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• 2007

Vaccinium uliginosum L. (VU) is a flowering plant in the genus Vaccinium has berry fruit. This study was performed to investigate the effect of water extract of Vaccinium uliginosum L. and fractions on inhibition of melanogenesis and wrinkle formation. One hundred grams of the Vaccinium uliginosum L. was extracted with 2,000 mL of water ($90^{\circ}C$, 16h, 2 times). The water extracts were lyophilized and stored at $4^{\circ}C$ until used. Vaccinium uliginosum L. extracts showed scavenger activities on DPPH radical, superoxide anion radical, hydroxyl radical, hydrogen peroxide and singlet oxygen radical, dose dependently. And VU extract and fractions reduced melanin contents on B16F10 melanoma and inhibited the expression of melanogenesis-related proteins, tyrosinase, tyrosinase-related protein (TRP-1) and dapachrometa utomerase (Dct, TRP-2). Moreover VU extract and fractions stimulated procollagen production and inhibited MMP-1 production in human fibroblast. And it decreased degree of wrinkle formation in hairless mouse skin that induced by DVB irradiation for 9 weeks. From the above results, it is possible that Vaccinium uliginosum L. may be developed to be the health functional food and functional cosmetics that have anti-melanogenesis and anti-wrinkle effect.

• Journal of the Korean Chemical Society
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• v.67 no.1
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• pp.13-18
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• 2023

We evaluate electron density functional theories for the computation of 0-1 and 1-2 transition energies of local OH stretching motion of water molecules in condensed phases. By examining thirteen density functionals and nine sets of basis functions, it was found that the optimal combination that predicts the transition energies highly correlated with those calculated by the coupled cluster theory, CCSD(T), is the hybrid density functional theory developed by Head-Gordon group, ωB97X(D)/6-31+G^*.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.143-149
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• 2015

This study was conducted to simultaneous analysis methods for water soluble vitamins B group (vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$) which is used as health functional foods etc. Analytical methods of water-soluble vitamins B group by HPLC were established through instrumental analytical conditions, and the examination of data such as domestic and foreign reliable methods, and papers of journal. HPLC method analyzing water soluble vitamins B group was established using Capcell Pak C18 UG 120 column in 270 nm through test of columns. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for water soluble vitamins B group. An excellent linearity ($r^2=0.999$) was observed for vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$ in the concentration range ($0.1{\sim}2{\mu}g/mL$). Observed recovery of vitamin $B_1$ was found to be between 100 and 103%, vitamin $B^2$ was found to be between 104 and 112%, nicotinic acid was found to be between 82 and 85%, nicotinamide was found to be between 121 and 124% and vitamin $B_6$ was found to be between 95 and 104%. LOQ of vitamin $B_1$ was found to be $0.04{\mu}g/mL$, vitamin $B_2$ was found to be $0.05{\mu}g/mL$, nicotinic acid was found to be $0.15{\mu}g/mL$, nicotinamide was found to be $0.08{\mu}g/mL$ and vitamin $B_6$ was found to be $0.63{\mu}g/mL$. Repeatability precision for vitamin $B_1$ was found to be 0.4%, vitamin $B_2$ was found to be 0.4%, nicotinic acid was found to be 0.5%, nicotinamide was found to be 0.7% and vitamin $B_6$ was found to be 0.4% relative standard deviation (RSD). Also, verify the accuracy of the simultaneous analysis methods, we monitored the labeled contents of the health functional foods and children's preferred foods.

• Journal of the Korea Convergence Society
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• v.12 no.5
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• pp.185-190
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• 2021

An electrolyzed-acidic water treatment was investigated as a methods for removing ammonia, which is a cause of odor in life environment. The prepared electrolyzed-acidic water was found out as stable solvent capable of neutralizing weak alkaline ammonia by measuring changes in pH and ORP. It was found out that ammonia was removed from the mixture solution of electrolyzed-acidic water and ammonia water by the UV-vis absorbance analysis and electrochemical open-circuit potential measurement. The neutralized ammonia by electrolyzed-acidic water and effectively removed odor was measured using ammonia gas detecter. Consequently, we recommend the electrolyzed-acidic water can effectively and safely remove ammonia in eco-friendly.

• Membrane and Water Treatment
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• v.1 no.1
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• pp.83-92
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• 2010

To improve the antifouling characteristics of polypropylene hollow fiber microporous membranes in a submerged membrane-bioreactor for wastewater treatment, the surface-modification was conducted by Ar plasma treatment. Surface hydrophilicity was assessed by water contact angle measurements. The advancing and receding water contact angles reduced after the surface modification, and hysteresis between the advancing and receding water contact angles was enlarged after Ar plasma treatment due to the increased surface roughness after surface plasma treatment. After continuous operation in a submerged membrane-bioreactor for about 55 h, the flux recovery after water cleaning and the flux ratio after fouling were improved by 20.0 and 143.0%, while the reduction of flux was reduced by 28.6% for the surface modified membrane after 1 min Ar plasma treatment, compared to those of the unmodified membrane. Morphological observations showed that the mean membrane pore size after Ar plasma treatment reduced as a result of the deposition of the etched species; after it was used in the submerged membrane-bioreactor, the further decline of the mean membrane pore size was caused by the deposition of foulants. X-ray photoelectron spectroscopy and infrared spectroscopy confirmed that proteins and polysaccharide-like substances were the main foulants in the precipitate.

• Journal of Environmental Science International
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• v.27 no.6
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• pp.383-399
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• 2018

In the present study, the community distribution, functional feeding groups, and habitat groups of the benthic macroinvertebrates from Gayasan National Park were investigated at eight different sites from 2015 to 2016. The correlation between habitat altitude and each group type was analyzed statistically. Biodiversity indices, including dominance, diversity, richness, and evenness indices, were calculated. The results showed a total of 4,216 individual benthic macroinvertebrates were collected, including 4 phyla, 6 classes, 16 orders, 40 families, and 100 species. Gammarus sobaegensis was dominant with 0.141% dominance, and the subdominant species was Epeorus nipponicus with 0.088% dominance. The EPT group(Ephemeroptera, Plecoptera and Tricoptera) accounted for 71.00% of the total species and 67.69% of the total individuals. The number of scraper species was highest, and the number of gathering collector individuals was highest among functional feeding groups. The individual number of scrapers(r=-0.358, p < 0.05) and gathering collectors(r=-0.343, p < 0.05) decreased with increasing altitude. The numbers of species and individuals of clingers and sprawlers were highest among the habitat groups. The individual number of clingers(r=-0.547, p < 0.01) and burrowers(r=-0.331, p < 0.05) significantly decreased with increasing altitude. The diversity and richness indices were higher in St. 3 than in the other sites. The dominance index was highest in St. 2, and the evenness index was highest in St. 7. We evaluated the biological water quality with several known methods, and concluded that ESB(Ecological score of benthic macrovertebrates community) and GPI(Group polution index) were more suitable than KSI(Korean saprobic index) and BMI (Benthic macrovertebrate index) to assess the biological water quality of Gayasan mountain stream water.

• Macromolecular Research
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• v.17 no.7
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• pp.528-532
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• 2009

The size and shape of free volume (FV) holes available in membrane materials control the rate of gas diffusion and its permeability. Based on this principle, a segmented, thermo-sensitive polyurethane (TSPU) membrane with functional gate, i.e., the ability to sense and respond to external thermo-stimuli, was synthesized. This smart membrane exhibited close-open characteristics to the size of the FV hole and water vapor permeation and thus can be used as smart food packaging materials. Differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), positron annihilation lifetimes (PAL) and water vapor permeability (WVP) were used to evaluate how the morphological structure of TSPU and the temperature influence the FV holes size. In DSC and DMA studies, TSPU with a crystalline transition reversible phase showed an obvious phase-separated structure and a phase transition temperature at $53^{\circ}C$ (defined as the switch temperature and used as a functional gate). Moreover, the switch temperature ($T_s$) and the thermal-sensitivity of TSPU remained available after two or three thermal cyclic processes. The PAL study indicated that the FV hole size of TSPU is closely related to the $T_s$. When the temperature varied cyclically from $T_s-10{\circ}C$ to $T_s+10^{\circ}C$, the average radius (R) of the FV holes of the TSPU membrane also shifted cyclically from 0.23 to 0.467 nm, exhibiting an "open-close" feature. As a result, the WVP of the TSPU membrane also shifted cyclically from 4.30 to $8.58\;kg/m^2{\cdot}d$, which produced an "increase-decrease" response to the thermo-stimuli. This phase transition accompanying significant changes in the FV hole size and WVP can be used to develop "smart materials" with functional gates and controllable water vapor permeation, which support the possible applications of TSPU for food packaging.