• Journal of Korean Society of Environmental Engineers
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• v.33 no.5
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• pp.301-306
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• 2011

In this study, zeolite was synthesized by hydrothermal, fusion, and fusion/hydrothermal methods with fly ash, coal fly ash, and a waste catalyst discharged from thermal power plants and incinerator in Ulsan area. Coal fly ashes (CFAs) and a waste catalyst containing amounts of $SiO_2$ and $Al_2O_3$ ranging from 60.29 to 89.62 wt%. CFAs were mainly composed of quartz and mullite which were assayed by a XRD pattern. Zeolite could be synthesized by CFAs and the waste catalyst when all methods were used. Na-A zeolite (Z-C1, Z-C2, and Z-W5) are mainly synthesized by the fusion method from CFAs and the waste catalyst. Z-C1 and Z-C2 formed by-products, calcite peaks, which is caused by the content of CaO in CFAs and the addition of $Na_2CO_3$ for a synthetic process.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.39 no.7
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• pp.627-633
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• 2011

Performance of a hydrogen generator for a fuel cell unmanned aircraft was evaluated as the change of temperature environment. Sodium borohydride ($NaBH_4$) was used as a hydrogen source due to its high hydrogen content and good storability. The hydrogen gas was generated by the hydrolysis reaction using a catalytic reactor. Reaction chambers were set up with the range of temperatures from -20 to $60^{\circ}C$. The hydrogen generation rate and temperatures changes of reactor and separator were measured at the $NaBH_4$ concentrations of 20 and 25wt.%. As a result, the hydrogen generation rate was decreased as the repeated reaction cycles. It showed that the hydrogen generation rate was stable at low temperature, while at high temperature the hydrogen generation rate was rapidly decreased. The performance degradation was mainly caused by the catalyst loss and $NaBO_2$ deposition on the catalyst surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.198-204
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• 1988

This study was aimed at obtaining elementary data on enzymatic browning of potato and potato products and examining the inhibitory method of browning. Therefore, we extracted polyphenol oxidase from potatoes(Solanum tubersum L.), and investigates its general properties and inhibiting effects of its activity with the different concentrations of sulfites($Na_2S_2O_4,\;Na_2SO_3{\cdot}7H_2O,\;NaHSO_3$). The optimum pH and temperature of polyphenol oxidase were observed to be 6.5 and $37^{\circ}C$ respectively. The polyphenol oxidase at PH5 was very stable, and the activity of polyphenol oxidase between pH $5.0{\sim}9.0$ was estimated to be relatively high, showing $72{\sim}75%$ of its activity at pH5. The polyphenol oxidase was very stable when heated at $40^{\circ}C$ for one hour, and almost 50% of enzyme activity was decreased when heated at $70^{\circ}C$ for twelve minutes. At 0.1mM concentrating of sulfites the relative activity of polyphenol oxidase was 98% in all the three cases of sulfites. Thus sulfites at 0.1mM concentration was found to have little inhibiting effect on polyphenol oxidase activity. At 1mM concentration of sulfites $NaHSO_3$ showed the lowest 36% relative activity among the three. At 5mM concentration of sulfites, the relative activity of $Na_2SO_3{\cdot}7H_2O$ was the lowest 14%.

• Textile Coloration and Finishing
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• v.27 no.2
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• pp.155-163
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• 2015

In dyeing cotton fabric with the Indigo Pulverata Levis, this research examined the effect of the sodium dithionite($Na_2S_2O_4$). For the separation of the Indigo-calcium hydroxide complex in the alkaline solution of the Indigo Pulverata Levis, the reduction with the $Na_2S_2O_4$ at $25^{\circ}C$ was more effective than the solution boiling. The concentration of Indigo in the cotton fabric increased with the increase of Indigo Pulverata Levis, but the concentration of indirubin did not increase particularly. The optimum temperature for the reduction was $60^{\circ}C$, and K/S value of dyed fabric decreased at over $60^{\circ}C$. The concentration of indigo and indirubin in the cotton fabric decreased as $Na_2S_2O_4$ concentration increased. In treating cotton fabric dyed with the Indigo Pulverata Levis by the $Na_2S_2O_4$, the concentration of indirubin decreased and the surface color of dyed cotton changed from purple blue to blue while the treatment temperature was getting higher.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.19-19
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• 2003

This presentation reviewed the dietary vitamin C requirements in main marine finfish culture in Korea. In experiment I, an II-week feeding trial was conducted to study the effects of the different levels of dietary vitamin C on growth, tissue ascorbic acid concentrations and histopathological changes in parrot fish. Casein and gelatin based diets were formulated to contain 0, 60, 120, 240, 480 and 2000mg L-ascorbic acid (AA)kg diets on Ah equivalent basis in the form of L-ascorbyl-2-monophosphate (AMP), 60 and 240 mg AA/kg diet as L-ascorbic acid. Broken line analysis of weight gain indicated that the dietary vitamin C requirement of parrot fish is l18$\pm$12 mg AA/kg diet in the form of L-ascorbyl-2-monophosphate for maximum growth. In experiment II, a 12-week experiment was conducted to compare L-ascorbyl-2-monophosphate-Ca (AMP-Ca) with L-ascorbyl-2-monophosphate-Na/Ca (AMP-Na/Ca) for supplying the dietary vitamin C for juvenile Korean rockfish Sebastes schlegeli. Fish were fed one of 11 semi-purified diets containing equivalent of 0, 50, 100, 200, 400, and 800 mg ascorbic acid (AA)kg diet in the form of AMP-Ca or AMP-Na/Ca for 12 weeks. Broken line analysis of weight gain indicated that the dietary vitamin C requirement of Korean rockfish is 100 mg AA/kg diet in the form of AMP-Na/Ca, and 117 nag AA/kg diet in the form of AMP-Ca. In experiment III, a 12-week experiment was conducted to study the effects of different dietary levels of vitamin C, L-ascorbyl-2-polyphosphate (ASPP), on growth and tissue vitamin C concentrations in juvenile olive flounder. Fish were fed one of six semi-purified diets containing an equivalent of 0, 25, 50, 75, 150, or 1500 mg ascorbic acid (AA) kg 1 diet in the form of ASPP for 12 weeks. Based on broken line analyses for WG and PER, the optimum dietary levels of vitamin C were 91 and 93 mg AA/kg diet, respectively.

• Journal of Sensor Science and Technology
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• v.4 no.1
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• pp.35-42
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• 1995

Conventional ball-milling technique was used to synthesize NASICON powders. The NASICON powders were made from three kinds of component powders : coarse($ZrO_{2}$, $Na_{3}PO_{4}$, $SiO_{2}$), fine ($ZrO_{2}$, $Na_{3}PO_{4}$, $SiO_{2}$) and fine ($ZrSiO_{4}$, $Na_{3}PO_{4}$) powders. The fine component powders were easily reacted to form the desired product at $1100^{\circ}C$ or higher, whereas incomplete reaction due to the coarse component powders occurred even at $1170^{\circ}C$. The finer the grain size of the starting powders was, the higher the bulk density of NASICON electrolyte after sintering was observed. Almost single phase NASICON electrolytes with more than 95% of the theoretical density, $3.27g/cm^{3}$, could be fabricated by sintering for $40{\sim}60$ hours at temperatures between 1150 and $1170^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.506-515
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• 1995

The cultural characteristics of 60 strains of psychrotrophic lactic acid bacteria which were isolated from kimchi, a Korean traditional fermented vegetable food, and identified as Leuconostoc mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. paramesenteroides, Leu. lactis, Lactobacillus bavaricus and Lac. homohiochii were tested. All strains grew at $5^{\circ}C,\;10^{\circ}C\;and\;37^{\circ}C$ in tomato glucose broth, but not at $45^{\circ}C$. The optimum growth temperature of Leu. mesenteroides and Lactobacillus sp. were $33{\sim}34^{\circ}C\;and\;34{\sim}36^{\circ}C$, respectively. All strains of Leu. mesenteroides and Lactobacillus sp. grew at 4.8 and 4.2 of initial pH, but not at 4.0. The final pH of Leu. mesenteroides and Lactobacillus sp. in glucose broth were $3.84{\sim}4.10\;and\;3.82{\sim}3.99$, respectively. None of the 60 strains clotted milk nor reduced litmus in litmus milk. All strains of Leu. mesenteroides and Lactobacillus sp. grew in tomato glucose broth containing 7% ethanol or 6.5% NaCl, but not in the broth containing 15% ethanol or 10% NaCl. All strains grew in tomato glucose broth containing 40% bile juice and survived in the artificial gastric juice of pH 3.5. Furthermore, all strains of Leu. mesenteroides survived in the artificial gastric juice of pH 3.0. Since many strains of lactic acid bacteria tested in this study showed differences in several physiological characteristics from those described in Bergey's Manual of Systematic Bacteriology, it was considered that further tests would be necessary to clarify their positions in taxonomic system.

• Journal of the Korean Applied Science and Technology
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• v.20 no.4
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• pp.283-288
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• 2003

Alkaline powder cleaning agents (APCAs) were prepared by blending of $Na_2CO_3$ tetrasodium pyrophosphate (TSPP). sodium orthosilicate (Na-OSi), Na-dioctyl sulfosuccinate (303C), Demol C, and MJU-100A (100A). The physical properties of APCAs tested with steel specimen showed the following results. The cleaning powers of APCA-6 ($Na_2CO_3$ 250g/TSPP 70g/Na-OSi 40g/303C 60g/Demol C 50g/100A 30g mixture) for press-rust preventing oil was 97% and 98% degreasing at 2wt%, $70^{\circ}C$ and $90^{\circ}C$, respectively; for Quenching oil, the cleaning power of APCA-6 was 95% degreasing at 2wt% and $70^{\circ}C$. From the results, it was ascertained that APCA-6 exhibited a good cleaning power. Also low foaming power tests proved that the APCA-6 maintained good defoaming effect.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.04a
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• pp.114.1-114
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• 1979

1. 계육사체로 NaOCL 용액에 침지시 용액중의 잔유염소농도와 coliform 및 총균수에 미치는 농도, pH, 유기산의 종류별 억제 효과를 본 결과 NaOCL 200ppm, pH3, Succinic acid의 경우가 양호하였으며 온도별 효과는 $60^{\circ}C,$ 30~60초 처리가 계육표피의 보존성이 우수하였다. 2. 저장실험에서 위와같은 조건으로 처리한 경우 $4^{\circ}C$ 저장시는 대조군에 비하여 저장이 연장되었고 $-18^{\circ}C$ 저장시 대조군에 비하여 별 유의치가 없었으나 $4^{\circ}C에서$ 해동 후 저장의 경우 대조군에 비하여 양호하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.