• Title/Summary/Keyword: H.332

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Characteristics of the Non-electric Water Purification System Using Onggi Filter (옹기 필터를 이용한 무 전원 정수 장치에 관한 연구)

  • Wi, In-Hee;Shin, Dong-Wook;Han, Kyu-Sung;Kim, Jin-Ho;Cho, Woo-Seok;Hwang, Kwang-Taek
    • Journal of the Korean Ceramic Society
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    • v.51 no.4
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    • pp.332-336
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    • 2014
  • A non-electric water purification system using the Korean traditional ceramic ware Onggi, was demonstrated as an appropriate technology to solve water shortages in under developed regions. Generally, Onggi is produced using large size raw materials that are sintered at low temperature, resulting in a porous body that shows air and water permeability. An Onggi filter was prepared using a spinning wheel with the addition of rice bran to the body to increase porosity. The porosity of the obtained Onggi filter was 25.1%; the water permeability was 85.1 $L/m^2h$. Turbidity and TDS of the purified water using Onggi filter were decreased by 97.7% and 29.1%, respectively.

Porous and Porous Surfaced Ti-6Al-4V Implants Fabricated by Electro-Discharge-Sintering : (2) Hardness and Compressive Strength (전기방전소결에 의해 제조된 다공성 및 다공성 표면을 갖는 Ti-6Al-4V 임플란트 : (2) 경도 및 압축강도)

  • Hyun, C. Y.;Huh, J. K.;Lee, W. H.
    • Journal of Powder Materials
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    • v.12 no.5 s.52
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    • pp.332-335
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    • 2005
  • Porous and porous surfaced Ti-6Al-4V implant compacts were fabricated by electro-discharge-sintering (EDS) of atomized spherical Ti-6Al-4V powders with a diameter of $100-150\;{\mu}m$, The solid core formed in the center of the compact after discharge was composed of acicular ${\alpha}+{\beta}$ Widmanstatten grains, The hardness value at the solid core was much higher than that at the particle interface or particles in the porous layer, which can be attributed to both heat treatment and work hardening effects induced from EDS, The compressive yield strength was in a range of 19 to 436 MPa which significantly depends on both input energy and capacitance, Selected porous-surfaced Ti-6Al-4V implant compacts with a solid core have much higher compressive strengths compared to the human teeth and sintered Ti dental implants.

Reaction and Coordination Chemistry of Ferrocenylaminophosphines with Iron Carbonyls

  • Tae-Jeong Kim;Soon-Chul Kwon;Yong-Hoon Kim;Dong-Ho Lee
    • Bulletin of the Korean Chemical Society
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    • v.12 no.3
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    • pp.332-334
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    • 1991
  • The reaction and coordination chemistry of chiral ferrocenylaminophosphines such as 2-(diphenylphosphino)-1-(N,N-dimethylaminoethyl) ferrocene (PPFA), and 1',2-bis(diphenylphosphino)-l-(N,N-dimethylaminoe thyl) ferrocene (BPPFA), with various iron carbonyls have been investigated. PPFA reacted with iron carbonyls, Fe$(CO)_5$, $Fe_2(CO)_9$, or $Fe_3(CO)_{12}$ to give an iron complex of the type (${\eta}^1$-PPFA-P)Fe$(CO)_4$ (1) as a single product regardless the choice of the iron carbonyls. The bisphosphine ligand BPPFA afforded two products (${\eta}^1$-BPPFA-P)Fe$(CO)_4$ (2) and (${\mu}$,${\eta}^1$-BPPFA-P,P)$Fe_2(CO)_8$ (3) in which BPPFA acts as a monodentate and a bridging ligand, respectively. In all cases coordination to the -Fe$(CO)_4$ moiety is made through the phosphine rather than the amino group and, in the case of 2, the coordination is made through the phosphine substituted at the $C_5H_4$ ring to reduce the steric congestion.

Controlling Particle Size of Recycled Copper Oxide Powder for Copper Thermite Welding Characteristics (동 테르밋 용접 특성 향상을 위한 폐 산화동 분말 입도 제어 연구)

  • Hansung Lee;Minsu Kim;Byungmin Ahn
    • Journal of Powder Materials
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    • v.30 no.4
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    • pp.332-338
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    • 2023
  • Thermite welding is an exceptional process that does not require additional energy supplies, resulting in welded joints that exhibit mechanical properties and conductivity equivalent to those of the parent materials. The global adoption of thermite welding is growing across various industries. However, in Korea, limited research is being conducted on the core technology of thermite welding. Currently, domestic production of thermite powder in Korea involves recycling copper oxide (CuO). Unfortunately, controlling the particle size of waste CuO poses challenges, leading to the unwanted formation of pores and cracks during thermite welding. In this study, we investigate the influence of powder particle size on thermite welding in the production of Cu-thermite powder using waste CuO. We conduct the ball milling process for 0.5-24 h using recycled CuO. The evolution of the powder shape and size is analyzed using particle size analysis and scanning electron microscopy (SEM). Furthermore, we examine the thermal reaction characteristics through differential scanning calorimetry. Additionally, the microstructures of the welded samples are observed using optical microscopy and SEM to evaluate the impact of powder particle size on weldability. Lastly, hardness measurements are performed to assess the strengths of the welded materials.

Antioxidant activities of germinated Ginseng(Panax ginseng C.A. Meyer) Seed

  • Mi-Ok Chae;So-Hyun Kim;Yong-Sung Park;Il-Doo Kim;Dong-Hyun Shin
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2022.10a
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    • pp.332-332
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    • 2022
  • Ginseng has been traditionally used in Asia including Korea, for health care and to treat verities of different diseases such as immune disease, liver disease, and cancer. The current study was aim to unveal the most efficient method such heating, prethanol-A and ultrasound, for cured extraction of ginseng with higher antioxidant activity. The current results shows a significant improvement in the inhibition of H2O2 by the ultrasound method than the HT and Pre-A method. Thus this inhibition in free redical is possible through the increase in the antioxidant activity. Therefore in this study the CAT, APX and phenolic and flavonoid content was increased in ginseng seed and germinated ginseng sprouts by the US method, while the POD, SOD and GSH activity was increased in HT method. This suggest that the different extraction method in different stage of ginseng growth show a different biochemical and metabolites activation. Thereby the Ultrasound and Heat extraction was a feasible alternative method for extracting interested ingredients from biological materials.

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pH-Controlled Synthesis of Cephalexin by a Purified Acetobacter turbidans Ampicillin Acylase

  • Nam, Doo-Hyun;Ryu, Yeon-Woo;Dewey D.Y Ryu
    • Journal of Microbiology and Biotechnology
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    • v.11 no.2
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    • pp.329-332
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    • 2001
  • It has been known that, in enzymatic synthesis of cephalexin, the conversion yield was reduced by high loading of ampicillin acylase. In order to elucidate this phenomena, pH-controlled synthesis of cephalexin was examined using a purified Acetobacter turbidans acylase. When the pH of the reaction mixture was maintained at $6.20{\pm}0.04$, the reduction of the maximal conversion rate was not observed even with high enzyme loading. The kinetic parameters also suggest that pH drop during the enzymatic synthesis of cephalexin was mainly attributed to the rapid hydrolysis of D-${\alpha}$-phenylglycine methyl ester to D-${\alpha}$-phenylglycine, rather than the disappearance of 7-amino-3-deacetoxycephalosporanic acid for cephalexin synthesis. At higher molar ratio of two substrates, [D-${\alpha}$-phenylglycine methyl ester]/[7-amino-3-deacetoxycephalosporanic acid], the conversion rate was also elevated under pH-controlled enzymatic synthesis, which implies that the main reason for the pH drop is due to the production of D-${\alpha}$-phenylglycine methyl easter, the effect of a water-methanol cosolvent system on the ester, the effect of a water-methanol cosolvent system on the conversion profile was also examined. Even the though the conversion rate was increased in 10% methanol solution, a higher than 16% methanol in the reaction mixture caused an inactivation of enzyme.

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Characterization of Extracellular \alpha-galactosidase Produced by Streptomyces sp. YB-4. (균체외 \alpha-galactosidase를 생산하는 Streptomyces sp. YB-4의 분리 및 효소 특성)

  • 김소영;조기행;김창진;박동진;윤기홍
    • Microbiology and Biotechnology Letters
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    • v.30 no.4
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    • pp.332-338
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    • 2002
  • A strain YB-4 producing the extracellular $\alpha$-galactosidase was isolated from soil, and has been identified as Streptomyces sp. on the basis of its cultural, morphological and physiological properties. The partially purified $\alpha$-galactosidase was most active on paranitrophenyl-$\alpha$-D-galactopyranoside at pH 6.0 and 6$0^{\circ}C$. The enzyme retained 90% of its maximum activity between pH 4.0 and pH 10.0 after pre-incubation for 1 h. The enzyme was able to hydrolyze oligomeric substrates such as melibiose, raffinose and stachyose to liberate galactose residue, indicating that the $\alpha$-galactosidase of Steptomyces sp. YB-4 hydrolyzed $\alpha$-1,6 linkage.

Development of microsatellite markers for Hosta capitata (Asparagaceae) and amplification in related taxa

  • CHOI, Mi-Jung;LEE, Jung-Hyun;CHO, Won-Bum;HAN, Eun-Kyeong;CHOI, Hyeok-Jae
    • Korean Journal of Plant Taxonomy
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    • v.50 no.3
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    • pp.327-332
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    • 2020
  • Microsatellite markers were developed as a tool for phylogeographic studies of Hosta capitata. We also assessed cross-amplification in species closely related to Hosta capitata. We produced 28 polymorphic microsatellite markers by mapping 300 bp paired-end reads obtained from Illumina MiSeq data of H. capitata. In H. capitata, the number of alleles per locus ranged from 1 to 13. Observed and expected heterozygosity ranged from 0.000 to 0.844 and 0.000 to 0.832, respectively. Additionally, 13 loci were successfully transferable to the related species of H. minor and H. venusta. These markers will provide a powerful genetic tool not only for elucidating the phylogeographic patterns of H. capitata populations but also for studying the genetic delimitation of H. capitata from its related species.

Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe (식혜제조과정 중 밥알의 형태 변화)

  • 전은례;김경애;정난희
    • Korean journal of food and cookery science
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    • v.14 no.1
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    • pp.91-96
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    • 1998
  • Growth of acrospire length from germinated covered barley with 1.5∼2.0 times length of buds had the highest amylase activity for 9 days at 15$^{\circ}C$. When the extraction of malt was carried out at 50$^{\circ}C$ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60$^{\circ}C$ for 8 hr. showed total sugar content increased to 3.90∼9.27% in nonwaxy rice, 4.19∼11.91% in waxy rice, and reducing sugar-content increased 3.30∼7.61% in nonwaxy rice, 3.31∼9.11% in waxy rice. Also, brix was increased to 3.6∼10.8 brix (%) in nonwaxy rice, 3.6∼12.8 brix(%) in waxy .ice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saccharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.

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Comparison of Growth Inhibitory Effects on Cancer Cells of Saponin and Fucoidan Treated with Recombinant Thermophilic Xylose Isomerase (재조합 고온성 Xylose Isomerase 처리에 의한 사포닌 및 푸코이단의 암세포 생육저해 활성 비교)

  • Lee, Dong-Geun;Park, Seong-Hwan;Lee, Sang-Hyeon
    • KSBB Journal
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    • v.28 no.5
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    • pp.332-337
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    • 2013
  • The gene encoding for xylose isomerase from the thermophilic bacterium Thermotoga maritima was cloned and recombinantly expressed in E. coli cells. Optimal activity was shown at $90^{\circ}C$ and pH 8.0. Treatment of saponin by recombinant xylose isomerase increased the growth inhibitory effect against human gastric cancer (AGS) cells and human colon cancer (HT-29) cells. On the other hand, treatment of fucoidan by the enzyme could not change the growth inhibitory effect against the same cancer cells. One ${\mu}g/ml$ of enzyme-treated saponin exhibited the same or higher growth inhibitory effect against both cancer cells compared with 100 ${\mu}g/ml$ of enzymeuntreated saponin. These results would be useful in the development of functional food or drug.