• Korean Journal of Environment and Ecology
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• v.32 no.1
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• pp.30-38
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• 2018

The purpose of this paper is to provide reference data about propagation, restoration, and preparation of policy of endangered Sarcandra glabra (Thunb.) Nakai by investigating growth response and variation of ecological niche breadth according to moisture and nutrient under the condition of elevated $CO_2$ concentration and elevated temperature. We divided the investigation into the controlled group and treated group (elevated $CO_2$ concentration and elevated temperature) and then varied the moisture and nutrient treatment for testing. The results showed that the ecological niche breadth was wide at moisture and nutrient gradients of 0.899 and 0.844, respectively, under control. Also, the ecological niche breadth regarding the moisture and nutrient gradients under treatment simulating global warming was wider as 6.60% and 2.09%, respectively. Therefore, moisture and nutrient will not be the restriction factors concerning the growth of Sarcandra glabra under continued global warming. However, it will be advisable to specify the nutrient content condition in the soil to be 10% for population restoration when growing Sarcandra glabra in the green house which is not affected by external environment since the studies of rearing reaction reported that Sarcandra glabra prefer 10% of nutrient content than 0-5%. Furthermore, it is necessary to protect evergreen broad-leaved forest where is the natural habitat of Sarcandra glabra that has relatively high nutrient content.

• Korean Chemical Engineering Research
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• v.50 no.2
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• pp.251-256
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• 2012

Etherification of n-butanol to di-n-Butyl Ether was carried out over Keggin $H_{3+x}PW_{12-x}Nb_xO_{40}$ (x=0, 1, 2, 3) and $H_{6+x}P_2W_{18-x}Nb_xO_{62}$ (x=0, 1, 2, 3) Wells-Dawson heteropolyacid catalysts. Niobium-substituted Keggin and Wells-Dawson heteropolyacid catalysts with different niobium content were prepared. Successful preparation of the catalysts was confirmed by FT-IR, ICP-AES, and $^{31}P$ NMR analyses. Their acid properties were determined by $NH_3$-TPD (Temperature-Programmed Desorption) measurements. Heteropolyacid catalysts showed different acid properties depending on niobium content in both series. The correlation between acid properties of heteropolyacid catalysts and catalytic activity was then established. Acidity of Keggin and Wells-Dawson heteropolyacid catalysts decreased with increasing niobium content, and conversion of n-butanol and yield for di-n-butyl ether increased with increasing acidity of the catalysts, regardless of the identity of heteropolyacid catalysts (without heteropolyacid structural sensitivity). Thus, acidity of heteropolyacid catalysts served as an important factor determining the catalytic performance in the etherification of n-butanol to di-n-Butyl Ether.

• Korean Chemical Engineering Research
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• v.45 no.6
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• pp.566-572
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• 2007

Two hybrid catalysts for the direct synthesis of DME were prepared and the catalytic activity of these catalysts were investigated. The hybrid catalyst for the direct synthesis of DME was composed as the catalytic active components of methanol synthesis and dehydration. The methanol synthesis catalyst was formed from the precursor contained Cu and Zn, the methanol dehydration catalyst was used ${\gamma}-Al_2O_3$. As PM-CZ+D and CP-CZA/D, Two hybrid catalysts were prepared by physical mixing method (PM-CZ+D) and precipitation method (CP-CZA/D), respectively. PM-CZ+D was prepared by physically mixing methanol synthesis catalyst and methanol dehydration catalyst, CP-CZA/D was prepared by depositing Cu-Zn or Cu-Zn-Al components on ${\gamma}-Al_2O_3$. The crystallinity and the surface morphology of synthesized catalyst were analyzed by X-ray diffraction (XRD) and scanning electron microscope (SEM) to investigate the physical property of prepared catalyst. And BET surface area by $N_2$ adsorption and the surface area of Cu by $N_2O$ chemisorption were investigated about the hybrid catalysts. In addition, catalytic activity of these hybrid catalysts was examined with varying reaction conditions. At that time, the reaction temperature of $250{\sim}290^{\circ}C$, the reaction pressure of 50~70 atm, the $[H_2]/[CO]$ mole ratio of 0.5~2.0 and the space velocity of $1,500{\sim}6,000h^{-1}$ were investigated the catalytic activity. From these results, it was confirmed that the reactivity of CP-CZA/D was higher than that of PM-CZ+D. When the conditions of reaction temperature, pressure, $[H_2]/[CO]$ ratio and space velocity were $260^{\circ}C$, 50 atm and 1.0, $3,000h^{-1}$ respectively, CO conversion using CP-CZA/D hybrid catalyst was 72% and the CO conversion of CP-CZA/D was more than 20% compared with the CO conversion of PM-CZ+D. It was known that Cu surface area of CP-CZA/D hybrid catalyst was higher than that of hybrid PM-CZ+D catalyst using $N_2O$ chemisorption. It was assumed that the catalytic activity was improved because Cu particle of hybrid catalyst prepared by precipitation method was well dispersed.

• The Journal of Natural Sciences
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• v.14 no.1
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• pp.139-149
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• 2004

It was aimed to find out an efficient method of drying hot pepper, of which powder is used as one of the main ingredients in Korean dish preparation including Kimchi. Before sun or heat drying fruits harvested were horizontally cut into three pieces punched with an auger of 4 mm in diameter, or used as the whole fruit. Various drying methods were used including sun drying, drying under a plastic house, sun drying after heat drying for 5 hours at $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$, heat drying only at $50^{\circ}C$, $60^{\circ}C$, or $70^{\circ}C$, and changing temperature of $70^{\circ}C$, $5hours+60^{\circ}C$ until coplete dry, $80^{\circ}C+60^{\circ}C$, or $90^{\circ}C+60^{\circ}C$. The results are summarized as follows. With sun drying of the whole fruit, in required about 10days to reach the satisfactory level of dryness as indicated by its moisture content of below 10% in general. In case of heat drying combined with sun drying, it required 5 to 7 days. For cut fruits, it required 1 or 2 days less than for whole or pinholed fruits until drying. Under heat of alternation temperature drying, cut fruits also dried 15-20 hours earlier compared with whole of pinholed fruits. There were not significant differences for the recovery rate of the fruit with various drying methods. The occurrence of white fruits, which are caused by one of physiological disorders during drying, and rotten fruits was reduced with the cut fruit drying. The damages were very high with the PE house drying, but very little with the heat drying.

• Food Science and Preservation
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• v.16 no.5
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• pp.612-617
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• 2009

Kimchi is a traditional pickled food using Korean Chinese cabbage(Brassica campestris var. pekinensis) and also containing phytochemicals, glucosinolates. This study was carried out to investigate the changes in the total glucosinolates levels of Kimchi using Korean Chinese cabbage of harvest time(June-July, August-September, October-November, December-April, May) according to storage temperature(4, 10, $15^{\circ}C$) and storage duration(0, 1, 3, 5, 7, 10, 14, 21 and 28 day). For determination of glucosinolates, 50g of Baechu kimchi was used for analytical sample preparation provided with an anion exchanges column and measured by UV-visible Spectrophotometer. The highest contents of water occurred at August-September during fermentation. At 15, 10, $4^{\circ}C$, the pH in all of seasonal variation of Baechu kimchi declined, especially from 0 to 3 days at $15^{\circ}C$, from 0 to 7 days at $10^{\circ}C$ and from 0 to 14 days at $4^{\circ}C$. At that storage, the total glucosinolates levels in all of seasonal variation of Kimchi declined in storage temperature. Baechu kimchi at August-September showed the highest total glucosinolates levels. Also total glucosinolates levels decreased as storage period increased. Baechu kimchi fermented at $15^{\circ}C$ for 7days decreased rapidly and reached to the lowest at the 1day(ranged from $10.3{\pm}0.70$ to $23.4{\pm}0.37{\mu}mol/g$ dry weight). At $10^{\circ}C$ for 14days were ranged from $12.9{\pm}0.29$ to $33.7{\pm}1.81{\mu}mol/g$ dry weight before fermentation and decreased rapidly at the 3day(ranged from $9.5{\pm}0.54$ to $20.5{\pm}0.61{\mu}mol/g$ dry weight). Total glucosinolates levels of Baechu kimchi fermented at $4^{\circ}C$ for 28days decreased rapidly during 7day(ranged from $9.9{\pm}0.78$ to $21.1{\pm}0.96{\mu}mol/g$ dry weight) and then slowly decreased. Therefore the total glucosinolates levels decreased during storage time and depended on harvest time and storage conditions of Kimchi.

• Journal of the Korean Society for Marine Environment & Energy
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• v.17 no.1
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• pp.27-35
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• 2014

The headspace solid-phase microextraction (HS-SPME) followed by gas chromatography/mass spectrometry procedure has been developed for the simultaneous determination of petroleum aromatic hydrocarbons such as benzene, toluene, ethylbenzene and xylene isomers (BTEX) and polycyclic aromatic hydrocarbons (PAHs) in seawater. The advantages of SPME compared to traditional methods of sample preparation are ease of operation, reuse of fiber, portable system, minimal contamination and loss of the sample during transport and storage. SPME fiber, extraction time, temperature, stirring speed, and GC desorption time were key extraction parameters considered in this study. Among three kinds of SPME fibers, i.e., PDMS ($100{\mu}m$), CAR/PDMS ($75{\mu}m$), and PDMS/DVB ($65{\mu}m$), a $65{\mu}m$ PDMS/DVB fiber showed the most optimal extraction efficiencies covering molecular weight ranging from 78 to 202. Other extraction parameters were set up using $65{\mu}m$ PDMS/DVB. The final optimized extraction conditions were extraction time (60 min), extraction temperature (50), stirring speed (750 rpm) and GC desorption time (3 min). When applied to artificially contaminated seawater like water accommodated fraction, our optimized HS-SPME-GC/MS showed comparable performances with other conventional method. The proposed protocol can be an attractive alternative to analysis of BTEX and PAHs in seawater.

• Korean Journal of Environment and Ecology
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• v.32 no.5
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• pp.469-477
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• 2018

Hanabusaya asiatica is an endemic species whose distribution is limited in the mid-eastern part of the Korean peninsula. Due to its narrow range and small population, it is necessary to protect its habitats by identifying it as Key Biodiversity Areas (KBAs) adopted by the International Union for Conservation of Nature (IUCN). In this paper, we estimated potential natural habitats for H. asiatica using maximum entropy model (MaxEnt) and identified candidate sites for KBA based on the model results. MaxEnt is a machine learning algorithm that can predict habitats for species of interest unbiasedly with presence-only data. This property is particularly useful for the study area where data collection via a field survey is unavailable. We trained MaxEnt using 38 locations of H. asiatica and 11 environmental variables that measured climate, topography, and vegetation status of the study area which encompassed all locations of the border region between South and North Korea. Results showed that the potential habitats where the occurrence probabilities of H. asiatica exceeded 0.5 were $778km^2$, and the KBA candidate area identified by taking into account existing protected areas was $1,321km^2$. Of 11 environmental variables, elevation, annual average precipitation, average precipitation in growing seasons, and the average temperature in the coldest month had impacts on habitat selection, indicating that H. asiatica prefers cool regions at a relatively high elevation. These results can be used not only for identifying KBAs but also for the reference to a protection plan for H. asiatica in preparation of Korean reunification and climate change.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.28 no.5
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• pp.211-216
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• 2018

The recovery of rare earth elements (REE) including La, Nd and Ce from spent batteries is important issues to reuse scarce resources. Herein, we present a simple recovery process to obtain lanthanum oxide ($La_2O_3$) from spent Ni-MH batteries, and demonstrate the conversion mechanism from $NaLa(SO_4)_2{\cdot}H_2O$ to $La_2O_3$. This strategy requires the initial preparation of $NaLa(SO_4)_2{\cdot}H_2O$ and subsequent metathesis reaction with $Na_2CO_3$ at $70^{\circ}C$. This metathesis reaction resulted in the crystalline lanthanum carbonate hydrate ($La_2(CO_3)_3{\cdot}xH_2O$) powder with plate-like morphology. On the basis of TGA result, the $La_2(CO_3)_3{\cdot}xH_2O$ powder was calcined in air at three different temperatures, that is, $300^{\circ}C$, $500^{\circ}C$, and $1000^{\circ}C$. As the calcination temperature increased, the morphology of powder was changed; prism-like ($NaLa(SO_4)_2{\cdot}H_2O$) ${\rightarrow}$ platelike ($La_2(CO_3)_3{\cdot}xH_2O$) ${\rightarrow}$ aggregated irregular shape ($La_2O_3$). Futhermore, XRD results indicated that the crystalline $La_2O_3$ could be synthesized after the metathesis reaction with $Na_2CO_3$, followed by heat-treatment at $1000^{\circ}C$, along with a change of crystallographic structures; $NaLa(SO_4)_2{\cdot}H_2O$ ${\rightarrow}$ $La_2(CO_3)_3{\cdot}xH_2O$ ${\rightarrow}$ $La_2O_3$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.6
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• pp.429-433
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• 2003

trans-Resveratrol(3,5,4'-trihydroxystilbene) is phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anticarcinogenic effects, protection against cardiovascular diseases and reduced cancer risk. A simple method for the quantitative extraction of trans-resveratrol from peanut has been developed. Optimal conditions for extraction were investigated. Type of solvent, time, and temperature assayed influenced trans-resveratrol yield. Adequate extraction condition was decided to ethanol/water (80:20v/v) maintained at $25^{\circ}C$ for 45 min. After extraction, the protocol consists of sample preparation using a $\textrm{C}_{18}$ solid-phase extraction (SPE) cartridge after concentrate with rotary evaporator and quantified by reversed phase HPLC using a $\textrm{C}_{18}$ column at 308 nm. Analytical methods for measuring trans-resveratrol in peanut were adapted to isolate, identify, and quantify trans-resveratrol in 11 peanut varieties by HPLC (high-performance liquid chromatography) with UV detector, The 11 peanut varieties content ranged from 0.018 to 1.125 $\mu\textrm{g}/\textrm{g}$ with an average of 0.289 $\mu\textrm{g}/\textrm{g}$. The contents were higher in the seeds with than without testa, regardless of varieties. The trans-resveratrol content was Higher in 110, 130 days after sowing than that of other period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.