• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.41-44
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• 1985

Dried black soybeans were soaked in water at the temperature range of $4^{\circ}C-100^{\circ}C$ and in the solution having various concentration of salt and sugar, in order to investigate their effects on water absorption characteristics. The hydration rate was determined by the method of weight gain during soaking. The times required to reach specified degrees of hydration were reduced logarithmically by increase of temperature, with showing a break point in their Z-values at $60^{\circ}C$. The temperature effect on hydrations of black soybeans was higher at the temperature below $60^{\circ}C$. Increase of NaCl or sucrose concentration in soaking solution reduced the hydration rate. The Z-values were changed at the concentration of 25% for sucrose and 16% for NaCl. The activation energy for hydration of 30%-50% was found to be 5.7-7.2Kcal/mole. The higher activation energy was required to reach higher degree of hydration.

• The Korean Journal of Ceramics
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• v.6 no.3
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• pp.280-285
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• 2000

The electrolyte, $(HO)_2C_6H_2(SO_3Na)_2H_2O $(Tiron), disperses efficiently alumina powder in aqueous media and stable suspensions with 60 vol% solid loading can be prepared. The strong adsorption of this additive is mainly due to the ability of the molecule to form chelate rings with the particle surface but electrostatic interactions between the surface charge and the anionic dispersant strongly influence the amount of Tiron adsorbed. By using a cationic exchange route to substitute the counter ion which neutralizes the sulfonate groups, new molecules of dispersant have been prepared, either with mineral cations as $Li^+,\; Na+^,\; NH_4^\;+$, or with organic cations as counter ion but organic counter ions lead to less to less viscous suspensions than $Na^+$ in particular when the number of carbon atoms of the aliphatic chain increases from 1 to 3.

• Corrosion Science and Technology
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• v.9 no.1
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• pp.34-38
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• 2010

Electrochemical study on cut edge corrosion of prepainted Zn coated (GI) and 55%Al-Zn coated (GL) steels has been performed in wet-dry cyclic conditions. Maximum width of delaminated polymer coating from the cut edge for GI and GL specimens was evaluated under wet-dry cyclic conditions. The cyclic tests were carried out for 1000 h by changing of relative humidity, where the salt of NaCl was deposited on the specimen every 48 h. The cut edge corrosion test under NaCl deposit indicated that the delamination of the GL specimen progresses at a higher rate than the GI. The electrochemical corrosion monitoring was also performed under condition of alternate exposure to immersion in NaCl solution and drying at 60%RH and $25^{\circ}C$. On the basis of the results of the delamination tests and electrochemical measurements, the mechanism of cut edge corrosion for GI and GL were discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.824-828
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• 2017

We investigated the anesthetic effects of MS-222 (tricaine methanesulfonate), clove oil, 2-phenoxyethanol, $NaHCO_3$, lidocaine-HCl and lidocaine-$HCl/NaHCO_3$ in the glass catfish Kryptopterus vitreolus. Based on the efficacy criteria of complete anesthetic induction from 60 s to 120 s, recovery within 300 s, the lowest effective concentrations at $24^{\circ}C$ were determined to be 60 ppm (induction $82.8{\pm}17.6s$, recovery $80.2{\pm}34.7s$) for MS-222, 40 ppm (induction $70.5{\pm}8.2s$, recovery $83.4{\pm}17.7s$) for clove oil, 250 ppm (induction $64.3{\pm}24.0s$, recovery $62.8{\pm}15.6s$) for 2-phenoxyethanol, 300 ppm (induction $127.3{\pm}13.3s$, recovery $107.5{\pm}4.8s$) for lidocaine-HCl and 200/100 ppm (induction $81.2{\pm}17.2s$, recovery $98.3{\pm}19.7s$) for lidocaine-$HCl/NaHCO_3$. Thus, 200/100 ppm of lidocaine-$HCl/NaHCO_3$ was found to be an effective anesthetic agent.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.329-334
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• 2009

The effects of drying conditions on the antioxidant activities, luteolin, and volatile compounds of Chrysanthemi Flos flowers were evaluated. The flowers were dried with hot-air or far-infrared radiation at 40${^{\circ}C}$, 50${^{\circ}C}$ and 60${^{\circ}C}$, respectively, to reach 22$\pm$1% of moisture content. Each 10 g of the dried flowers were extracted with 100 mL of 95% ethanol. Increasing temperature in hot-air dried (HAD) conditions increased the antioxidant activities of the flower extracts. However, increasing temperature in far-infrared dried (FID) conditions decreased the antioxidant activities of the extracts. Luteolin, one of main flavonoids of Chrysanthemi Flos flowers, was present in the highest content at 60${^{\circ}C}$ FID flowers with a value of 139 $\mu$g/mL. Thirteen volatile compounds including camphor and β-caryophyllene were identified in chromatograms. Higher amount of the volatiles were found at 50${^{\circ}C}$ HAD and 40${^{\circ}C}$ FID. The results indicated that the antioxidant activities and volatile compounds of Chrysanthemi Flos flowers were significantly affected by drying conditions.

• Elastomers and Composites
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• v.41 no.4
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• pp.260-267
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• 2006

SBR (styrene-butadiene rubber; 25 wt% of solid contents) nanocomposites reinforced with OLS(organically modified layered silicates) were manufactured via the latex method. Two types of OLS are prepared, i.e. dodecylamine (primary amine) modified montmorillonite (DA-MMT) and N, N-dimethyldodecylamine (tertiary amino) modified MMT (DDA-MMT). X-ray diffraction (XRD) and transmission electron microscopy (TEM) were employed to characterize the layer distance of OLS and the morphology of the nanocomposites. SBR nanocomposites reinforced with ternary phase filler (carbon black/silica/OLS) systems also manufactured. Dynamic mechanical thermal analysis (DMTA) was performed on these composites to determine the loss factor (tan $\delta$) over a range of temperature($-20^{\circ}C{\sim}80^{\circ}C$). The results showed that there was significant changes on the values or tan $\delta$ with the addition of small amount of the OLS. By increasing the contents of OLS, the values of tan $\delta$ at $0^{\circ}C$ increased but those of tan $\delta$ at $60^{\circ}C$ decreased with increasing OLS contents.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.565-569
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• 2002

This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.

• Resources Recycling
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• v.4 no.1
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• pp.38-45
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• 1995

The objective of this study was to investigate the effect of temperature on the formation of CaCO, polymorphs(i.e.,calcite, aragonite, vaterite) and on the crystal shape of CaCO,.The reaction systems were rnvestigated at the temperature range of 2.0%-85.3r, at the fixed cmditions ofconcentration and pressure, 2X10-' M, atomospheric pressure, respectively.The reaction systems studied include a Ca(HCO.,),-Air bubble, O Ca(OH)s-CO,, @ Ca(OH),-H,CO, ,Ca(OH1,-Na>CO,, O Ca(OH),-K,CO,, @ Ca(OH),-(NH,),CO,, D CaC1,-Na,CO,, CaC1,-K3C03, 8 CaC1,-(NH,,),CO,, 0 Ca(N0,X-Na,CO,, 03 Ca(N0,X-QCO,. 0 Ca(NO,),-(NH,XCO,. The results obtained are summarizedas follows:Calcite is formed at the temperature range of 2t-80"C and the highest calcite yield was obtained at 30%.Aragonite begins to be formed at the temperature range of 41.0%-53.0%. and the higher temperature is thehigher yield is obtained. pH of the reaction system affect the yield of aragonite, and the yield reaches the highestpercentage at the pH range of 10.0-11.0, and at the conditions of pH 12.3 or over, aragonite is scarcely formed.Vaterlle is fnrmed at the temperature range of 40.0% or less, and transites utterly to calcite within 10-60mmutes in the case of bemg residenced in mother liqmd which C1 is not contained, and within 140hours inthe case of containing CI-.s in the case of containing CI-.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.85-90
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• 1978

In present study, the effect of various factors including the solvent concentration, extraction time, extraction temperature and the ratio of sample vs extraction solvent(w/v) upon the extractability of the NaOH soluble proteins of marine algae were investigated. Seven species of sun-dried algae, the major ones in consumption as food, namely Porphyra suborbiculata, Undaria pinnatifida(natural and cultivated), Sargassum fulvellum, Sargassum kjellmanianum, Ulva pertusa, Enteromorpha linza and Codium coarctatum were used for the extraction of the NaOH soluble protein. The frozen and masceratd samples were prepared by the same mettled described in previous paper(Lee, 1977). In case of the TCA insoluble protein, all samples reached maxima at 0.025M NaOH solution while the 0.05M for extractable total nitrogen. Variation of the ratio of sample vs solvent gave slight effect upon the extractability, 100 ml solvent added to 1 g dried sample was effective. The effect of extraction time on the extractability differed from species. The extractabilty of Enteromorpha linza, Ulva pertusa and Codium coarctatum reached maxima within 1 hour extraction and 2 hours for the cultivated Undaria pinnatifida while 3 flours for the natural Undaria pinnatifida, Sargassum fulvellum, Sargassum kjellmanianum and Porphyra suborbiculata. The most effective extraction temperature was $60^{\circ}C$ for all samples.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.283-289
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• 2002

This study was performed to search for potential microorganism that has rapid fermenting and physiological function from anchovy sauce. We isolated three bacterial strains, JM-1, JM-2, and JM-3 with proteolytic and fibrinolytic activity from anchovy sauce. Among the 3 bacterial strains, JM-3 showed the strongest proteolytic and fibrinolytic activity. Bacterial strain JM-3 was gram-positive rod, motile and formed endospore. The 16S rRNA of bacterial strain JM-3 was amplified by PCR and then its sequence was determined by ABI 310 genetic analyzer. The 16S rRNA sequence of bacterial strain JM-3 was compared to BLAST DNA database and identified to Bacillus subtilis with 99% of homology. The optimum temperature, pH and NaCl concentration for growth of B. subtilis JM-3 were $40^{\circ}C$, 5.0 and 0%, respectively. The optimum temperature, pH and NaCl concentration for proteolytic and fibrinolytic enzyme production of B. subtilis JM-3 were same as optimum conditions for growth. At 20% of NaCl concentration which is common NaCl concentration of fish sauce, B. subtilis JM-3 showed about 60% of proteolytic and fibrinolytic activity of 0% NaCl concentration. From above results, we found that B. subtilis JM-3 will be able to used for starter of functional fish sauce.