• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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• pp.762-765
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• 2003

에틸렌글리콜(ethyleneglycol)을 이용한 폴리비닐에테르(polyvinyl ether)와 같은 고분자물질을 활용하여 Co$^{30}$ 방사선원으로부터 ${\gamma}$선을 조사시켜, 고분자 물질의 성질을 변화시킴으로써 화학, 전기전자, 환경 및 기타 여러 가지 응용분야에 적용하여 이용할 수 있는 기술을 개발하였다. 이를 바탕으로 관련재료의 단량체(monomer)로부터 중합체(polymer)를 합성하여 water swelling을 시키는 과정에서 각종 (금속) 이온을 흡입-제거하는 방법의 환경복원기술, 흡입 금속이온을 표면에 밀집시켜 금속막을 형성하는 응용기술, 생체조직의 대용물질로 활용하는 의용공학 및 열감지특성(thermal sensitive property) 또는 pH 감지특성(pH sensitive property)을 이용하여 의용기술에 적용하는 polymer 응용기술 등의 폭넓은 활용을 위하여 그 일환으로 전도성 고분자 제조기술로의 활용가능성을 연구하였다.

• Applied Chemistry for Engineering
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• v.2 no.4
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• pp.356-362
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• 1991

The physico-mechanical properties of NR/BR blend were measured, and the results were interpreted in terms of the crosslink density with cure system. The cure rate, maximum torque and crosslink density increase with the content and ratio of curative for cure system. Hardness, 300 % tensile modulus, rebound and wear resistance increase with crosslink density of the vulcanizate but heat build-up and tan $\delta$ at $60^{\circ}C$ decrease. It is expected that semi-EV(efficient vulcanization) cure system is appropriate for application in tire tread of truck/bus in which load bearing property is impotant.

• Korean Journal of Pharmacognosy
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• v.15 no.1
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• pp.30-38
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• 1984

Yam, Dioscorea batatas Decne (Dioscoreaceae) is a plant growing in Korea. Dioscoreae Rhizoma in the markets are classified into natural and cultural ones. These studies were conducted to investigate the differencies between natural and cultural Yams by characteristics of morphology, cell contents, chemical components and physical properties. More mucilage cells which contain calcium-oxalate raphides were contained in cultural Yam than natural Yam. However, the amount of crude protein, crude lipid and mucilage viscosity, swelling, gelatinization of polysaccharides were greater in natural Yam than the other. It is suggested that natural Yam is excellent as nutrition agent in quality and worthwhile as a resource of crude drugs.

• Journal of the Korean Chemical Society
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• v.12 no.2
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• pp.65-80
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• 1968

The physico-chemical properties of nine selected thallium borosilicate glasses and other 21 supplementary compositions were investigated. Their composition-property curves are found to be in many respects analogous to those of other borosilicate glasses containing lithia, soda, and lead oxide. It is indicated that certain minima found in the composition-property curves of thallium borosilicate glasses might be caused by a change in boron coordination as has been observed to occur in the $Na_2O-B_2O_3-SiO_2$ glasses. Typical effects of thallium ions on the borosilicate glass are summarized as follows: 1) Addition of thallium ions increased density, refractive index, water solubility, linear coefficient of thermal expansion, and dielectric constant. 2) Increased concentration of thallium decreased the softening point of the glasses, caused fluorescence under ultraviolet radiation and smeared out the absorption edges up to $15{\mu}$ in the infrared region. An extensive liquid immiscibility was found by replication electron microscope technique in the $Tl_2O-B_2O_3-SiO_2$ system. The immiscibility covers a composition range roughly from 55 wt. % Tl2O to the binary system $B_2O_3-SiO_2.$ By acid treatment, it was found that the immiscible glass consists of separate silica-rich and boron-rich phases.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.154-160
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• 1994

Pregelitinized rice (PR), pregelitinized waxy rice (PWR), and pregelitinized rice flour (PRF) were evaluated for physico-chemical properties comparing with rice starch and acetylated potato starch. L value was decreased during drum drying. PFR had the highest value (P<0.05) for water absorption index and PWR had the highest value for water solubility index. Transmittance of gelitinized samples had drastically increased at $80{\sim}90^{\circ}C$. PWR had the highest value for apparent viscosity and rice samples had a steady apparent viscosity during heating at $90^{\circ}C$. Viscosity was decreased as pH decreased at room temperature and drastically decreased below pH 2. Rice starch and PR had no significant effect for change of pH. Change of viscosity had more effect for hot temp. than room temp.. Pregelitinized samples showed only second peak for DSC. PWR had the lowest value for degree of retrogradation and acetylated potato starch had the highest value for freeze-thaw-stability.

• KSBB Journal
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• v.13 no.5
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• pp.554-560
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• 1998

Biopolymer from alkaline-tolerant Bacillus so. was purified, and its physico-chemical and structural properties were investigated. Crude biopolymer, precipitated by acetone from culture broth was fractionated into two fractions by gel chromatography on Sephadex G-200. Among two fractions, one fraction(PS I), which an acidic biopolymer precipitated by the CPC(cetylpyridinium chloride) treatment was studied further. PS I fraction had carboxyl groups and was positive at color reaction of sugar. PS I fraction also showed UV absorbance at 190-225nm. The purified acidic biopolymer was composed of 4% glucose, 8% glucosamine and 88% glutamic acid. Sugar components of the purified acidic biopolymer seemed to be linked to PGA(polyglutamic acid) which existed in the from of ${\gamma}$-peptide bond. By the results of Smith degradation of sugar components, glucose and glucosamine was bound by 1,3 glocosidic linkage. Therefore, this biopolymer was a glycopeptide, oligosaccaride ${\gamma}$-PGA. We concluded that the equivalent weight and the molecular weight of this biopolymer were estimated as about 171 and 5x105 dalton, respectively.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.243-246
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• 1999

To obtain the basic data for the preservation of river puffer (Takifugu obscurus) sperm, experiments were carried out on the physico-chemical properties and cold storage of milt. The average number of sperm and spermatocrit in milt stripped were $1.13\pm0.34\times10^{10}/ml$ and 64.8$\pm$1.4, respectively. Osmolality of seminal fluid was 266$\pm$2 mOsm/kg, Total protein and total lipid from sperm were higer than that from seminal fluid. $Ca^{2+}$ and $Na^{+}$ concentrations were higher in the seminal fluid than in the sperm, while $Mg^{2+}$ and $K^{+}$ concentrations were lower in the seminal fluid. When sperm of river puffer were preserved in $0\pm0.5^{\circ}C$ with various diluents for 16 days, fertilization rate was $0\~0.7\%$. It suggested that cold storage of river puffer sperm was detrimental to sperm fertility.

• Journal of the Mineralogical Society of Korea
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• v.25 no.4
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• pp.211-220
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• 2012

The numerical modeling and simulation have been used increasingly as tools for examining and interpreting the bulk structure and properties of materials. The use of molecular dynamics (MD) simulations to model the structure of materials is now both widespread and reasonably well understood. In this research, we introduced the numerical method to calculate the physico-chemical properties such as a diffusion coefficient and a viscosity of clay mineral. In this research, a series of MD calculations were performed for clay mineral and clay-water systems, appropriate to a saturated deep geological setting. Then, by using homogenization analysis (HA), the diffusion coefficients are calculated for conditions of the spatial distribution of the water viscosity associated with some configuration of clay minerals. This result of numerical analysis is quite similar to the previous experimental results. It means that the introduced numerical method is very useful to calculate the physico-chemical properties of clay minerals under various environmental conditions.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.