• Food Science of Animal Resources
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• v.35 no.2
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• Korean Journal of Materials Research
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• v.22 no.9
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• pp.489-493
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• 2012

Green phosphors $K_2BaW_2O_8:Tb^{3+}$(1.0 mol%) were synthesized by solid state reaction method. Differential thermal analysis was applied to trace the reaction processes. Three endothermic values of 95, 706, and $1055^{\circ}C$ correspond to the loss of absorbed water, the release of carbon dioxide, and the beginning of the melting point, respectively. The phase purity of the powders was examined using powder X-ray diffraction(XRD). Two strong excitation bands in the wavelength region of 200-310 nm were found to be due to the ${WO_4}^{2-}$ exciton transition and the 4f-5d transition of $Tb^{3+}$ in $K_2BaW_2O_8$. The excitation spectrum presents several lines in the range of 310-380 nm; these are assigned to the 4f-4f transitions of the $Tb^{3+}$ ion. The strong emission line at around 550 nm, due to the $^5D_4{\rightarrow}^7F_5$ transition, is observed together with weak lines of the $^5D_4{\rightarrow}^7F_J$(J = 3, 4, and 6) transitions. A broad emission band peaking at 530 nm is observed at 10 K, while it disappears at room temperature. The decay times of $Tb^{3+}$ $^5D_4{\rightarrow}^7F_5$ emission are estimated to be 4.8 and 1.4 ms, respectively, at 10 and 295 K; those of the ${WO_4}^{2-}$ exciton emissions are 22 and 0.92 ${\mu}s$ at 10 and 200 K, respectively.

• Journal of Microbiology and Biotechnology
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• v.8 no.6
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• pp.606-612
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• 1998

A microbial flocculant-producing gram-positive bacterium, strain TE11, was isolated from soil samples, and was identified as Bacillus subtilis by using the Midi system, the Biolog system, 16S rDNA sequence analysis, and some physiological and morphological characteristics. The maximum flocculant capsular biopolymer of TE11 strain (BCP, 4.9mg/ml) was obtained when it was grown in GA broth medium containing 3% glutamic acid, 2% glycerol, 0.5% citric acid, 0.5% $NH_4$Cl, 0.05% $MgSO_4.7H_2O,\; 0.05%\;K_2HPO_4\;,\; and\; 0.004%\; FeC1_3. 6H_2O,\; pH 7.2,\; at\; 30^{\circ}C$ for 70 h with shaking. When glycerol was used as an additional carbon source in the GA medium, TE11 produced only flocculant BCP without any by-product. The flocculant (BCP) was found to aggregate suspended kaolin and activated charcoal powder without cations, and its flocculating activity was significantly enhanced by the addition of bivalent cations such as $Ca^{2＋}.Zn^{2},\; and\; Mn^{2＋}$. The flocculation activity by addition of $Ca^{2+}$ was high in an acidic pH 4.0. In the case of $Zn^{2＋}$, high flocculating activity remained without significant loss in the broad range of pH 4.0 to 9.0.

• Journal of Pharmaceutical Investigation
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• v.35 no.2
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• pp.89-94
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• 2005

The micron or nano-sized lysozyme as a model protein drug was prepared using solution enhanced dispersion by supercritical fluid (SEDS) process at various conditions (e.g., solvent, temperature and pressure) to investigate the feasibility of pulmonary protein drug delivery. The lysozyme particles prepared were characterized by laser diffraction particle size analyzer, scanning electron microscopy (SEM) and powder X-ray diffractometry (PXRD). The biological activity of lysozyme particles after/before SEDS process was also examined. Lysozyme was precipitated as spherical particles. The precipitated particles consisted of 100 - 200 nm particles. Particle size showed the precipitates to be agglomerates with primary particles of size $1\;-\;5 \;{\mu}m$. The biological activity varied between 38 and 98% depending on the experimental conditions. There was no significant difference between untreated lysozyme and lysozyme after SEDS process in PXRD analysis. Therefore, the SEDS process could be a novel method to prepare micron or nano-sized lysozyme particles, with minimal loss of biological activity, for the pulmonary delivery of protein drug.

• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.19 no.9
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• pp.1051-1057
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• 2008

In this paper, we analyzed the characteristics of the EM wave absorber which was fabricated by using flake sendust (soft metal magnetic powder). The flake sendust was made of 3 different granularity by attrition mill. First, we have fabricated 3 kind of EM wave absorbers using the flake sendust and CPE(Chlorinated Polyethylene) and measured the S-parameters of the EM wave absorber. The complex relative permittivity and permeability were calculated from the measured data and the variations according to a change of granularity were researched. As a result, it was confirmed that the EM wave absorber using flake sendust with the $140{\mu}m$ average granularity has outstanding absorption ability in high frequency range(C band) for the reduction of eddy current loss(increase of permeability) and the increase of space charge polarization(increase of permittivity).

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.264-270
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• 2005

This study was performed to evaluate the effect of red-yeast-rice on blood lipids and also to investigated the relation of blood lipids, bone related hormones, and bone mineral density in overiectomized rats. Forty female rats (body weight $210\pm5$g) were divided into two groups. The rats in the first group were ovariectomized which the others received sham operation (SHAM). And then each rat group was further divided into control diet $(casein\;20\%)$ and red-yeast-rice powder supplemented $(0.1\%)$ diet group. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus in spine and femur. Bone formation and bone resorption were measured by serum osteocalcin and urinary deoxypyridinoline (DPD) crosslinks value. Serum growth hormone, IGF-1 and calcitonin were analyzed using radioimmunoassay kits. The red-yeast-rice group had significantly lower the blood triglyceride concentration and had lower the blood total cholesterol concentration than casein group did in ovariectomized rats. And the red-yeast-rice group than casein group in ovariectomized rats. The red-yeast-rice group had significantly lower the atherogenic index than control group within the ovariectomized groups. In the experimental rats, serum total cholesterol concentration was negatively correlated with femur BMC and crosslink value. Crosslink value was negatively correlated with spine BMC and IGF-1. Osteocalcin concentration was negatively correlated with crosslink value. Growth hormone was negatively correlated with crosslink value and positively correlated with spine BMC. The findings of this study suggest that red-yeast-rices are beneficial for blood lipid in ovariectomized rats. And when considering a population-based public health approach to lowering cholesterol and bone loss, and preventing coronary heart disease and osteoporosis, the red-yeast-rice dietary supplement could provide a new approach for the maintenance of healthier cholesterol and bone.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• Journal of the Korean Ceramic Society
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• v.45 no.7
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• pp.411-417
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• 2008

Aerosol Deposition Method (ADM) is a novel technique to grow ceramic thick films with high density and nano-crystal structure at room temperature. $^{1,2)}$ For these unique advantages of ADM, it would be applied to the fabrication process of 3-D integration ceramic modules effectively. However, it is critical to control the properties of starting powders, because a film formation through ADM is achieved by impaction and consolidation of starting powders on the substrates. We fabricated alumina thick films by ADM for the application to integral substrates for RF modules. When the as-received alumina powders were used as a starting material without any treatments, it was observed that the dielectric properties of as-deposited alumina films, such as relative permittivity and loss tangent, showed high dependency on the frequency. In this study, some techniques of powder pre-treatments to improve the dielectric properties of alumina thick films will be shown and the effects of starting powders on the properties of AD films will be discussed.

• Journal of the Korea Institute of Building Construction
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• v.4 no.2
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• pp.129-136
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• 2004

High fluidity concrete(HFC) requires high dosage of superplasticizer to acquire sufficient fluidity, and high contents of fine powder and viscosity enhancing admixtures to resist segregation. The use of high amount of admixtures to make HFC at batcher plant in ready mixed concrete company is one of the reasons to raise the manufacturing cost of HFC. For this reason, new type of manufacturing method of HFC are described using both flowing concrete method and segregation reducing superplasticizer(SRS) in order to gain economical profit and offer the convenience for quality control.. As dosage of melamine based superplasticizer increases, it shows that fluidity and bleeding increase, while air contents and ratio of segregation resistance decrease. It also shows that addition of viscosity agent into superplasticizer reduce bleeding and improve segregation resistance of concrete. Dosage of AE agent into superplasticizer containing viscosity agent recovers loss of air contents during flowing procedure. Combination of proper contents of superplasticizer, viscosity agent and AE agent make possible to develope segregation reducing type superplasticizer. Compressive strength of high fluidity concrete applying flowing method with it is higher than that of base concrete. No differences of compressive strength between compacting methods are found. For the estimation of construction cost of high fluidity concreting using segregation reducing type superplasicizer, under same strength levels, although material cost of high fluidity concrete is somewhat higher than that of plain concrete due to segregation reducing type superplasticizer cost, labor cost and equipment cost of high fluidity concrete is cheaper than that of plain concrete. However, based on the strength differences, high fluidity concrete shows lower material cost, labor cost and equipment cost than that of plain concrete due to decreasing in size of member and re-bar caused by high strength development of concrete.