• Korean Membrane Journal
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• v.8 no.1
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• pp.67-73
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• 2006

Transparent materials are well known but preparation of transparent poly 2-hydroxyethyl methacrylate {poly (HEMA)} material by varying solvent is a new one and economically reliable. This material is prepared from hydroxyl based monomer HEMA by radical polymerization using benzoyl peroxide (BPO) as initiator and isobutanol, 2-butanol, 1-butanol, hexane and toluene as a solvent. The reaction temperature, time and stirring speed were set at $70^{\circ}C$, 4 hrs and 150 rpm, respectively. The polymer was characterized for functional group by IR spectroscopy. It was observed that the intensity of band at $1637 cm^{-1}$ a characteristic band of C=C stretching disappeared indicating that it was completely consumed after polymerization. It was observed that swelling percentage increases with increase as time passes but after a certain time a constant swelling percentage is achieved. SEM pictures reveals that poly (HEMA) prepared by different solvent shows pore with a distinguishable void up to several micrometers. The BET surface area, cumulative pore volume and average pore diameter is greater in poly (HEMA) prepared by hexane as a solvent compared to other solvents. Poly (HEMA) prepared by 1-butanol as a solvent shows higher glass transition temperature compared to other solvents. Poly (HEMA) prepared by different solvents shows $90{\sim}94%$ light transmission property from light transmission measurement and looks transparent.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Reproductive and Developmental Biology
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• v.36 no.1
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• pp.49-53
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• 2012

The present study was conducted to examine the generation of reactive oxygen species (ROS) during micromanipulation procedures in bovine somatic cell nuclear transfer (SCNT) embryos. Bovine enucleated oocytes were electrofused with donor cells, activated by a combination of Ca-ionophore and 6-dimethylaminopurine culture. Oocytes and embryos were stained in dichlorodihydrofluorescein diacetate or 3'-(p-hydroxyphenyl) fluorescein dye and the $H_2O_2$ or $^.OH$ radical levels were measured. $In$ $vitro$ fertilization (IVF) was performed for controls. The samples were examined with a fluorescent microscope, and fluorescence intensity was analyzed in each oocyte and embryo. The $H_2O_2$ and $^.OH$ radical levels of reconstituted oocytes were increased during manipulation (37.2~49.7 and 51.0~55.2 pixels, respectively) as compared to those of mature oocytes ($p$<0.05). During early $In$ $vitro$ culture, the ROS levels of SCNT embryos were significantly higher than those of IVF embryos ($p$<0.05). These results suggest that the cellular stress during micromanipulation procedures can generate the ROS in bovine SCNT embryos.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.1
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• pp.72-79
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• 2018

An experimental study was performed to investigate the chemiluminescence characteristics in the spray combustion of ultransonically atomized kerosene. The radical intensity of the spray flame was measured using an ICCD camera and the amount of fuel consumed was obtained by a precise flow-rate measurement technique during combustion. Fuel consumption increased linearly with the increase in carrier-gas flow rate, and typical group combustion, which is a characteristic of spray combustion, was observed. It was found from the analysis of chemiluminescence that the maximum emission intensities of OH and CH radicals decrease, and they move downstream resulting in the increase in a vivid reaction zone as the spray flow rate increases.

• Korean Journal of Pharmacognosy
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• v.49 no.4
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• pp.322-327
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• 2018

Methanol extract of Salvia miltiorrhiza Bunge (Labiatae) root was investigated to research the anti-oxidative activity, by using a Caenorhabditis elegans model system. The methanol extract of this plant showed significant DPPH radical scavenging and superoxide quenching activities. Ethyl acetate soluble fraction of the methanol extract that showed the most potent DPPH radical scavenging and superoxide quenching activities. The ethyl acetate fraction was tested on its activities of superoxide dismutase (SOD), catalase, and oxidative stress tolerance in C. elegans. Furthermore, in order to see if regulation of stress-response genes is responsible for the increased stress tolerance of the ethyl acetate fraction treated C. elegans, we checked SOD-3 expression using a transgenic strain. Consequently, the ethyl acetate fraction of S. miltiorrhiza root increased the catalase and SOD activities in a dose-dependent manner in C. elegans. Besides, the ethyl acetate fraction-treated CF1553 worms showed higher SOD-3::GFP intensity than the non-treated ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1454-1459
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• 2012

An improved detection of radiation-induced paramagnetic faults was developed to identify the irradiation status of basil and clove. The effectiveness of different sample pretreatments, including freeze-drying (FD), oven-drying (OD), alcoholic-extraction (AE), and water-washing and alcoholic-extraction (WAE), were examined. All non-irradiated samples showed a single central signal ($g_0$=2.006), whereas radicals representing two additional side peaks ($g_1$=2.023 and $g_2$=1.986) with a mutual distance of 6 mT were detected in the irradiated samples. AE and WAE produced the best results for irradiated clove in terms of intensities of radiation-specific ESR signals and their ratios to the central signal. However, FD provided the highest intensities of radiation-specific ESR signals for basil, whereas their ratios to the major signal were better in the cases of AE and WAE. Signal noise, particularly due to $Mn^{2+}$ signals, was observed, whereas it decreased in AE and WAE pretreatments. Based on our results, AE and WAE can improve the detection conditions for radiation-specific ESR signals in irradiated samples.

• Korean Chemical Engineering Research
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• v.43 no.6
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• pp.756-760
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• 2005

In this study, the effect of $N_2$-plasma treatment on carbon blacks (CBs) was investigated by analyzing acid-base surface values and surface functional groups of CBs. The surface characteristics of the CBs were determined by fourier transformed-infrared (FT-IR) spectrometer, X-ray photoelectron spectroscopy (XPS), and Boehm's titration method. Electrochemical properties of the plasma-treated CBs-supported Pt (Pt/CBs) catalysts were analyzed by cyclic voltammetry (CV) experiments. From the results of FT-IR and acid-base values, $N_2$-plasma treatment at 300 W intensity on the CBs led to the formation of the free radical. The peak intensity was increased with increasing the treatment time due to the formation of new basic functional groups(such as C-N, C=N, $-NH_3{^+}$, -NH, and =NH) by the free radical. Accordingly, the basic values were increased by the basic functional groups. However, after a specific reaction time, $N_2$-plasma treatment could hardly influence change of surface functional groups of CBs, due to the disappearance of free radical. Consequently, it was found that optimal treatment time was 30 second for electro activity of Pt/CBs catalysts.

• Asia Marketing Journal
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• v.15 no.3
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• pp.79-95
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• 2013

New product innovation is a process of embodying new knowledge in a product and technology licensing is getting popular as a means to innovations and introduction of new product to the market in today's competitive global market environment. Incumbents often rely on technology licensing to access new product opportunities created by other firms. Prior research has examined various aspects of technology licensing agreements such as specific contract terms of licensing agreements, e.g., distribution of control rights, exclusivity of licensing agreements, cross-licensing, and the scope of licensing agreements. This study aims to provide answers to an important, but under-researched question: why do some incumbents initiate more licensing agreement for exploratory learning while others do it for exploitative learning along the innovation process? We attempt to extend our knowledge of licensing agreements from an organizational learning perspective. Technology licensing as a specific form of interfirm linkages can be initiated with different learning objectives along the process of new product innovation. The exploratory stages of the innovation process such as discovery or research stages involve extensive searches to create new knowledge or capabilities, whereas the exploitative stages of the innovation process such as application or test stages near the commercialization are more focused on developing specific applications or improving their efficiency or reliability. Thus, different stages of the innovation process generate different types of learning and the resulting technological resources. We examine when incumbents as licensees initiate more licensing agreements for exploratory learning objectives and when more for exploitative learning objectives, focusing on two factors that may influence a firm's formation of exploratory and exploitative licensing agreements: 1) its past radical and incremental innovation experience and 2) its internal investments in R&D and marketing. We develop and test our hypotheses regarding the relationship between a firm's radical and incremental new product experience, R&D investment intensity and marketing investment intensity, and the likelihood of engaging in exploratory and exploitive licensing agreements. Using data collected from various secondary sources (Recap database, Compustat database, and FDA website), we analyzed technology licensing agreements initiated in the biotechnology and pharmaceutical industries from 1988 to 2011. The results of this study show that incumbents initiate exploratory rather than exploitative licensing agreements when they have more radical innovation experience and when they invest in R&D activities more intensively; in contrast, they initiate exploitative rather than exploratory licensing agreements when they have more incremental innovation experience and when they invest in marketing activities more intensively. The findings of this study contribute to the licensing and interfirm cooperation studies. First, this study lays a foundation to understand the organizational learning aspect of technology licensing agreements. Second, this study sheds lights on how a firm's internal investments in R&D and marketing are linked to its tendency to initiate licensing agreements along the innovation process. Finally, the findings of this study provide important insight to managers regarding which technologies to gain via licensing agreements. This study suggests that firms need to consider their internal investments in R&D and marketing as well as their past innovation experiences when they initiate licensing agreements along the process of new product innovation.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.