• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.140-145
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• 2004

This study was performed to compare and investigate major quality characteristics of traditional dried persimmons from various regions (Sangju, Haman, Youngdong and Dongsang) The moisture contents of dried persimmons were highest contained on 38.20％ at Sangju and crude protein contents were range from 1.41％ to 2.40% and crude fat contents were 0.11% to 0.20% and crude ash contents were 0.99% to 1.27%. Water activity (Aw) of dried Persimmons was 0.781 in Sangju and Brix was 55.1% in Sangju. In case of Hunter's value, ‘L’ value of dried persimmons was bright color value in Sangju (34.05) and Youngdong (33.06). ‘a’ value of dried persimmons was more red value in Youngdong (8.15) and Sangju (6.91), atso ‘b’ value of dried persimmons was more yellow value in Youngdong (16.72) and Sangju (15.80). At the texture of dried persimmons, hardness was highest in Dongsang (6818.80) and lowest in Sangju (1221.20), fracturability was highest in Youngdong (5630.10) and lowest in Sangju (3.82), adhesiveness was highest in Youngdong (425.67), springiness and coke-siveness were highest in Haman (2.67) and Sangju (0.46), gumminess and chewiness were highest in Youngdong (4641.29 and 6060.68). In the microfloral states of dried persimmons, cell counts of bacteria was highest number in 3000 cfu/g at Dongsang, lactic acid bacteria was highest number in 2600 cfu/g at Dongsang, yeast was highest number in 1000 cfu/g at Youngdong, mold was highest number in 320 cfu/g at Dongsang. Sensory score of dried persimmons, color and sweetness were highest in Youngdong (3.91 and 4.55), lowest astringency in Sangju (1.91), highest texture in Sangju and Haman (3.36 and ,3.36), highest overall acceptance in Sangju (3.64).

• Korean Journal of Materials Research
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• v.5 no.1
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• pp.22-35
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• 1995

In this study, crystal structures and magnetic properties of as-ast, annealed and rapidly solidified Mn-A1-M( M=Cu, Fe) alloys have been investigated. In $Mn_{0.56}Al_{0.44}$ alloys, the largest fraction of $\tau$ phase and values of magnetic properties was obtained in Mnl, i6Alo or alloy. And this alloy was used as the basic composition. In $Mn_{0.56-X}M_{X}Al_{0.44}$ alloys, when annealed, $\tau$- and $\beta$-Mn phase appeared at x< 0.08, $\tau$- and $\kappa$ phase at 0.10 $\leq x \leq$ 0.12 and $\kappa$- phase only at 0.15 $\leq x \leq$0.20 . When rapidly solidified, specimens showed similar phases as when annealed except that $\varepsilon$ phase appeared at x=0.04. In Mnu FexAlo 44 alloys, asyast specimens showed $\tau$-, $\beta$-Mn and $\gamma_2$- phase at x<0.08 and K and $\beta$-Mn phase at x>0.10. When rapidly solidified, Mn-Fe-Al specimens showed $\varepsilon$-, $\gamma_2$- and small amount of $\tau$- and $\kappa$ phase at x<0.08 and $\kappa$- phase only at 0.$\leq x \leq$0.20. All the alloys investigated were ferromagnetic. The Curie temperature of annealed specimens and rapidly solidified of Mno 5sAlu 44 alloy were -650K and -644K. Spontaneous magnetization( UII of annealed and rapidly solidified specimens were 40-45 (emu/g) and 50-52(emu/g), respectively. Remanent (M,) to saturation magnetization( Ms) ratio was -0.7. M, of rapidly solidified specimen was about 48(emu/g). Magnetic properties of $Mn_{0.56}Al_{0.44}$ alloys were found to be determined by the relative fraction of ferromagnetic r- and K- phase. When M= Cu and x=0.15, maximum as($\sigma_{0.0}$) was obtained by about 64.3 emu/g), and when M=Fe and x=0.15, 66.4( emu/g). The Curie temperature decreased as x increased.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.243-254
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• 2012

The purpose of this study is to rapidly produce a sauce using paprika powder in a short period. The test results of moisture content, pH, salinity, color, texture, reducing sugar, amino-nitrogen, and sensory testing are as follows. The water content of sauce (CON) using paprika powder was 26.31%, whereas 31.58% in SP1, 31.40% in SP2, 30.84% in SP3, and 24.08% in SP4. pH value increased with increasing paprika powder (P<0.001). Salinity ranged from 4.87% to 5.22%, which showed a lower value than that of a former study. In terms of color, SP3 showed the highest L value (28.01), and CON showed the highest a and b values (P<0.001). In textural properties, CON showed the highest hardness of 205.50, whereas SP3 showed the lowest hardness of 106.53. Contrary to the results for hardenss (ED:?) CON showed the lowest adhesiveness which was -704.17, SP3 showed the highest value which was -348.93. SP1, and SP2 showed the highest reducing sugar value (P<0.001), and SP1 and SP4 showed the highest and lowest values of amino-nitrogen, respectively (P<0.001). In the results of sensory tesating, SP2 showed the greatest appearance and flavor, but was not found to be significantly different to any of the others. CON, SP1 and SP2 showed the best texture(P<0.05) and SP2 showed the best interest among them with no significant difference. According to these results, SP2 made with 200g of paprika powder, 150g of soy powder, 600g of grain syrup, 500g of water, and 75g of salt showed the highest sensory interest value and was determined to be the most suitable for making the paprika sauce.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.830-834
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• 2002

본 연구는 동적 전단진동(dynamic shear oscillation) 측정방법을 이용하여 농도가 젤라틴의 동적 레올로지 특성에 미치는 영향에 대하여 관찰하였다. $5^{\circ}C$에서의 젤라틴의 저장 탄성률(storage modulus, G#)과 손실 탄성률(loss modulus, G@)은 농도가 증가함에 따라 증가하는 경향을 보였다. 0.9%를 제외한 모든 농도(2.0-4.9%)에서 젤라틴의 G#은 G@보다 매우 높은 값을 나타냈으며, G#과 G@이 ${\omega}$ 의존성이 없는 true 겔과 같은 거동을 나타냈다. 젤라틴의 농도와 K#(G#에 대한 절편)와의 관계에서는 높은 결정계수$(R^2=0.99)$를 보여주면서 좋은 상관관계를 나타냈다. 여러 온도범위$(-5,\;0,\;5,\;10^{\circ}C)$에서 각 온도별로 측정된 K#값은 $-5^{\circ}C(59.5Pa)\;>\;0^{\circ}C(4.09Pa)\;>\;5^{\circ}C(1.41Pa)\;>\;10^{\circ}C(0.35Pa)$의 순으로 가장 낮은 온도에서 K#값이 가장 높은 것으로 나타났다. 또한 냉각과정에서 최종냉각온도인 $5^{\circ}C$에서 측정된 젤라틴의 최대 G#수치는 4.9%(2399Pa)>4.1%(1744Pa)>3.0%(1159Pa)>2.0%(519.3Pa)>0.9%(3.15Pa)의 순으로 높은 농도에서 높게 나타났다. Aging 10시간 동안 젤라틴 겔의 구조형성은 겉보기 first-order kinetics로부터 겉보기 구조형성 속도상수(K)를 결정함으로써 파악될 수 있다. 젤라틴의 농도가 증가함에 따라 K값은 증가하였으며, 농도와 K값과의 관계는 높은 결정계수$(R^2)$를 나타내면서 좋은 상관관계를 보여주었다(Fig. 7). 10시간 aging 후 G#은주파수$({\omega})$ 의존성이 없이 독립적인 것으로 나타났다. 따라서 이들 젤라틴 겔은 aging하는 동안에 탄성이 점점 강해지고 10시간 후에는 가교결합의 밀도가 증가하여 강한 탄성을 가진 고무질 망상구조(rubber network)를 형성했음을 알 수 있다.

• KSBB Journal
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• v.7 no.1
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• pp.27-31
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• 1992

Xylose represents a major component of cellulosic materials. This paper describes patterns of ethanol fermentation by Saccharomyces cerevisiae from xylulose, which is an isomer of xylose. Special emphasis was placed on the effects of xylulose concentration and growth temperature on cell growth and ethanol yield. The maximum specific growth of $0.087 1/hr^{-1}$ was obtained at an initial xylulose concentration of 5 g/1. The ethanol yield was propotional to initial xylulose concentrations. A xylulose concentration of 16 g/l resulted in the maximum ethanol yield of 0.49 g EtOH/g xylulose, which corresponds to 90% of a theoretical value. It is interesting to nota that xylulose metabolism was accelerated by the presence of glucose as a carbon source.

• Journal of the Korean Chemical Society
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• v.53 no.2
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• pp.118-124
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• 2009

The values of critical micelle concentration (CMC) and counter ion binding constants (B) in a micellar state of CPC (1-hexadecylpyridinium chloride) with Brij 35 (polyoxyethylene(23) lauryl ether) in water were determined as a function of ${\alpha}_1$ (the overall mole fraction of CPC) by the use of electric conductivity method. Various thermodynamic parameters ($X_i,\;{\gamma}_i,\;C_i,\;a_{i}^{M},\;\beta,\;and\;{\Delta}H_{mix}$) were calculated and analyzed by means of the equations derived from the non-ideal mixed micellar model. And thermodynamic parameters (${\Delta}{G^o}_m,\;{\Delta}{H^o}_m,\;and\;{\Delta}{S^o}_m$) for the micellization of CPC/Brij 35 mixtures were also calculated from the temperature dependence of the CMC values. The values of ${\Delta}{G^o}_m$ are all negative, but the values of ${\Delta}{S^o}_m$ and ${\Delta}{H^o}_m$ are positive or negative, depending on the measured temperature and ${\alpha}_1$.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.407-416
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• 2019

The criticical micelle concentration (CMC) was measured by using the UV-Vis method for the micellization of the ammonium type cationic surfactants (DTAB, TTAB, and CTAB) in the aqueous aniline solution. The enthalpy change (${\Delta}H^0$) and entropy change (${\Delta}S^0$) were calculated from the dependence of Gibbs free energy change (${\Delta}G^0$) on the temperature for micellization of the cationic surfactants between 290K and 314K. The effects of n-butanol and sodium chloride on the micellization of cationic surfactants were measured and compared with the other thermodynamic functions. All the free energy changes (${\Delta}G^0$) of the micellization were negative, all the enthalpy change (${\Delta}H^0$) were negative, and all the entropy change (${\Delta}S^0$) were positive values, respectively. The micelle formation of cationic surfactant in aniline solution is a spontaneous exothermic reaction, and the iso-structural temperature calculated from the thermodynamic values show that enthalpy and entropy contribution to the micellization are almost the same for the micellization of cationic surfactants

• Journal of Aquaculture
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• v.8 no.2
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• pp.85-98
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• 1995

In Kunsan coastal areas, there are some plans to construct industrial zone and, it will affect physical and chemical parameters of marine environment of the area. As one of many environmental surveys on the aquacultural farm in Korean west coast, the survey on the bottom sediment characteristics of intertidal farm was conducted from May 1992 to April 1993. Dominant grain size was fine sand $(69-98\%)$ and the pH of sediment was ranged of $7.2\~9.1$. Especially the pH increased after embank was constructed. The water holding capacity was $11.1-28.1\%$ and showed high value in silt and clay area. The COD was 1.27 mg/g dry mud and increased after embank was constructed. The total organic matter content ranged of $0.84-8.11\%$ and the DO absorption was $0\~6.56 mg/g$ dry mud. The value of DO absorption showed low in winter and spring, but high in summer and fall. The total nitrogen and the sulfide were rang of $0\~402{\mu}g/g$ dry mud and $0\~122{\mu}g/g$ dry mud respectively. These values were high in summer and winter season, and higher in upper layer than that of lower layer in general.

• Economic and Environmental Geology
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• v.51 no.6
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• pp.543-551
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• 2018

The uranium concentrations were determined in groundwater collected from 3,820 community groundwater system (CGS) located in remote rural areas where access to the nationwide water work is not easy. The frequency distribution of uranium concentrations shows a lognormal distribution which is common in most radionuclide surveys. The measured maximum uranium concentration was $1,757.0{\mu}g/L$ with an average of $6.46{\mu}g/L$ and a median of $0.76{\mu}g/L$. When grouping the uranium concentration results of CGS into 10 geological units, the median uranium concentration was high ($0.99-2.05{\mu}g/L$) in three granite areas, and low in sedimentary rocks areas and porous volcanic rocks areas ($0.04-0.50{\mu}g/L$). Of the 3,820 samples, 3.8% are above the guideline value of $30{\mu}g/L$ (WHO, 2011). On the other hand, the exceeding rates of JGRA and PGRA CGS are 8.5% and 7.5%, respectively. Therefore, attention should be paid for the development of new CGS along with the management of the existing CGS in JGRA and PGRA areas.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.272-280
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• 1991

The effect of media feeding rate on cell growth and monoclonal antibody production in the fed-batch culture ot hybridoma A4W was studied. In the batch culture, the highest specific antibody production rate was observed at the begining of the culture period but its value tended to decrease rapidly with the culture time. The final antibody concentration and volumetric productivity was 65 $\mu g$/ml and 13 mg Mab/l/day, respectively. In the fed-batch culture, the specific antibody production rate, $q_p$ rebounded sharply within a few hours after the media feeding was started and it remained high until the end of culture if the media feeding was continued. The final antibody concentration was 220 $\mu g$/ml and the volumetric productivity was 45.1 mg/l/day. Further increase in final antibody concentration was achieved by applying a modified media of which component was fortified with glucose and glutamine, hence the final antibody concentration in this case was 270 $\mu g$/ml and the volumetric productivity was 51.8 mg/lday, which is as four tinlcs as high cuixparinf! to that of batch culture.