• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• Ocean and Polar Research
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• v.37 no.3
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• pp.189-200
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• 2015

Mesozooplankton biomass including total biomass and size-fractionated biomass and the abundance of major taxonomic groups of copepods were studied in the Northwestern Subtropical Pacific Warm Pool (NSPWP) and the Northern East China Sea (NECS) from 2006 to 2014. Mesozooplankton biomass ranged from 0.69 to $3.08mgC/m^3$ (mean $1.12mgC/m^3$) in the NSPWP and from 10.60 to $69.10mgC/m^3$ (mean $30.33mgC/m^3$) in the NECS with higher values in spring than fall. Percent composition in the biomass of each size group of mesozooplankton varied interannually both in the NSPWP and in the NECS. The smallest size group (0.2~0.5 mm) contributed the least to total biomass in both regions, but significantly higher in the NSPWP than in the NECS. The percent composition in abundance of copepod taxonomic groups (i.e. Calanoida, Cyclopoida, and Poecilostomatoida) also fluctuated interannually. Mean composition of calanoid copepods was higher in the NECS than in the NSPWP, but the opposite pattern was observed for poecilostomatoid copepods. Mesozooplankton biomass both in the NSPWP and in the NECS was negatively correlated with Oceanic $Ni{\tilde{n}}o$ Index (ONI), indicating declines in biomass during El $Ni{\tilde{n}}o$ periods and vice versa during Na $Ni{\tilde{n}}a$ period. The effect of El $Ni{\tilde{n}}o$ on variation of mesozooplankton biomass was more prominent in the NSPWP than in the NECS. These results suggest that mesozooplankton biomass both in the NSPWP and in the NECS responded to El $Ni{\tilde{n}}o$ events, although the biological process that explain the reduced mesozooplankton biomass might be different in both regions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.481-487
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• 1999

The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various pretenses such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 mg/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of $57\%$ at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and $55^{\circ}C$, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to $70^{\circ}C$. Protamex had higher $K_m$ (3.545) and $V_{max}$ value (2.688) than others. Protamex affected less by NaCl had $52.5\%$ activity at the fermentation condition of $20^{\circ}C$ and $25\%$ NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from ancnovy.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.271-273
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• 2003

선박용 폐 FRP의 재활용 공정은 층 분리된 시편을 제조한 후, 촉매인 NaOH를 0.08이상, 용매인 PG를 6.0(폐 FRP 시편 무게당)이상 사용하여 분해하였고, 최적 반응시간은 5시간, 반응온도는 $250^{\circ}C$였다. 분해액에서 60 %의 PG를 분리한 잔여액을 사용하여도 재생 불포화 폴리에스터 수지를 합성할 수 있었으며, 분해공정에서 배출된 폐 유리섬유는 재생수지에 혼합 사용할 수 있었다.

• Applied Microscopy
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• v.1 no.1
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• pp.3-10
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• 1969

By the use of electron microscope, the study has beek made on the grain size in photo graphic emulsions, which are made at different temperature. It is found that ,the optimum temperature is $60^{\circ}C$, at which the average grain size obtained is the biggest. Also electron micrographs show NaCl-type crystal structure of AgBr and AgCl, as we expected.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.4
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• pp.601-612
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• 2015

This research investigated the dyeing behavior of palmatine (a major coloring compound of Phellodendron bark in addition to berberine) using mercerization (M), tannic acid (T), mercerization-tannic acid (MT), and tannic acid -mercerization (TM) pretreatments. Mercerization was conducted using $20^{\circ}C$ of 20% NaOH for 5 minutes. Tannic acid treatment was conducted using 15% o.w.f. solution of tannic acid at $60^{\circ}C$ for 30 minutes and fixed with potassium antimonyl tartrate trihydrate. Dyeing was conducted using 1% o.w.f. palmatine chloride hydrate with 1:100 liquor ratio at $10-95^{\circ}C$ for 10-60 minutes in a dyebath of pH 3-9. MT method resulted in the highest dye uptake and was two times higher than the average dye uptake of T method. MT method provided the best result when the dyeing temperature was $80^{\circ}C$ or $95^{\circ}C$ and the dyeing time was 60 minutes. The pH of the dyebath had less effect on the dye uptake but a pH higher than 5 provided better results. The study confirmed that palmatine is a major coloring compound of Phellodendron bark and that the MT method can be used as a successful cotton dyeing method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.632-639
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• 2018

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

• Korean Journal of Materials Research
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• v.14 no.12
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• pp.893-899
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• 2004

Even though Ti-6Al-4V has gained popularity as an implant material, the possible dissolution of Al and V ions in body fluids remains a matter of concern. Though commercially pure Ti (Cp-Ti) overcomes this problem, the mechanical strength of pure titanium remains very low. Thus, in this experiment Cp-Ti was processed by Equal channel angular processing (ECAP), in order to increase the mechanical strength. The biocompatibility of ECAP-Ti, Cp-Ti and Ti-6Al-4V was examined by the apatite formation on each sample surface, after treating the surface with 5M NaOH and soaking in Simulated body fluids (SBF). Initially, the samples were mechanically polished on silicone carbide paper (#2000). The polished samples were treated with 5M NaOH solution at $60^{\circ}C$ for 24 hours. The NaOH treated samples were washed gently with distill water and dried at $40^{\circ}C$ for 1 day. The dried samples were heat treated in air at $600^{\circ}C$ for 1 hour. The surface morphology of these samples were studied using SEM and XRD. The SEM studies showed network of pores in all samples. The XRD showed oxide layer formation on Cp-Ti and Ti-6Al-4V. samples. However the oxide layer in ECAP-Ti was not substantial. These samples were immersed in SBF, kept at $36.5^{\circ}C$ for seven days period. At the end of 7 days, the apatite formation was confirmed only on Cp-Ti and was not observed in Ti-6Al-4V and ECAP-Ti. These observations of apatite formation relate to the fact that Cp-Ti showed greater oxide layer than other samples. The apatite examined was confirmed as tricalcium phosphate (TCP) using EDS and XRD.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1758-1763
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• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Parasites, Hosts and Diseases
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• v.60 no.4
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• pp.255-259
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• 2022

Heliminthic paramyosin is a multifunctional protein that not only acts as a structural protein in muscle layers but as an immune-modulatory molecule interacting with the host immune system. Previously, we found that paramyosin from Clonorchis sinensis (CsPmy) is bound to human complement C9 protein (C9). To analyze the C9 binding region on CsPmy, overlapping recombinant fragments of CsPmy were produced and their binding activity to human C9 was investigated. The fragmental expression of CsPmy and C9 binding assays revealed that the C9 binding region was located at the C-terminus of CsPmy. Further analysis of the C-terminus of CsPmy to narrow the C9 binding region on CsPmy indicated that the region flanking ⁷³¹Leu-⁷⁸⁰Leu was a potent C9 binding region. The CsPmy fragments corresponding to the region effectively inhibited human C9 polymerization. These results provide a precise molecular basis for CsPmy as a potent immunomodulator to evade host immune defenses by inhibiting complement attack.