• Korean Membrane Journal
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• 제8권1호
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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.

• 한국식품조리과학회지
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• 제28권6호
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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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• 제36권1호
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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.

• 한국식품조리과학회지
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• 제19권5호
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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.

• 한국추진공학회지
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• 제22권1호
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• pp.72-79
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• 2018

초음파 진동자에 의해 미립화된 케로신 분무연소의 OH 라디칼과 CH 라디칼의 자발광 특성을 고찰하기 위한 실험이 수행되었다. ICCD 카메라를 이용하여 분무화염의 자발광 강도를 측정하였으며, 연소 시 소모된 연료량은 정밀유량측정법으로 계측하였다. 그 결과, 연료소모율은 수송기체인 공기 공급유량에 선형적으로 증가하였으며, 분무연소의 특징인 전형적인 그룹 연소가 관찰되었다. OH 라디칼과 CH 라디칼을 분석한 결과, 분사방향으로의 유량 증가에 따라 라디칼 방사강도의 최댓값은 감소하고 그 위치는 후류로 이동하여 반응대의 폭은 증가하였다.

• 생약학회지
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• 제49권4호
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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.

• 한국식품영양과학회지
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• 제41권10호
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• pp.1454-1459
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• 2012

섬유소 식품 중 바질과 정향의 방사선 조사처리 여부 확인을 위한 전자스핀공명분석법(ESR)의 개선을 위해 동결건조(FD), 상압건조(OD), 알코올건조(AE), 알코올세척건조(WAE) 처리하여 cellulose radical을 확인하였다. 비 조사 시료는 모두 singlet signal($g_0$=2.006)을 나타내었고, 조사된 시료의 경우는 모두 singlet signal을 중심으로 두 개의 side peak($g_1$=2.023 and $g_2$=1.986)가 6 mT 간격으로 나타나 cellulose 유래의 signal을 확인할 수 있었다. AE, WAE 처리한 정향의 경우, 조사유래의 cellulose radical의 ESR intensity가 증가하였으며, central peak와 side peak의 비율도 판별에 매우 적합하였다. 그러나 FD 처리한 바질의 경우 ESR intensity는 가장 크게 나타났으나, signal ratio는 AE, WAE 처리하였을 때 더 이상적이었다. 또한 $Mn^{2+}$ signal 유래의 radical은 AE, WAE 처리한 시료에서 크게 감소하여, FD 및 OD에 비해 매우 명확한 조사여부 판별이 가능하였다. 따라서 AE, WAE 처리는 바질과 정향의 조사여부 판별방법을 크게 개선시키는 것으로 확인되었으며, 기타 향신료에 대해서도 ESR spectra 분석에 적용 가능할 것으로 판단되었다.

• Korean Chemical Engineering Research
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• 제43권6호
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• pp.756-760
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• 2005

본 연구에서는 카본블랙을 $N_2$-플라즈마 처리하여 표면 관능기를 변화시킨 후 백금을 담지시켜 전기화학적 활성을 향상시키는 방법에 대하여 고찰하였다. $N_2$-플라즈마 처리된 카본블랙의 표면특성은 FT-IR, XPS 그리고 산-염기도 측정법 등으로 분석하였으며, 전기화학적 특성을 알아보기 위하여 순환전류전압곡선(CV)를 측정하였다. FT-IR과 산-염기도 결과에 의하면 카본블랙을 300 W의 일정한 세기로 $N_2$-플라즈마 처리함으로써, 카본블랙 표면에 생성된 자유라디칼에 의해 새로운 염기성 관능기가 형성되어 처리시간이 증가할수록 염기도가 증가함을 알 수 있었다. C-N, C=N, $-NH_3{^+}$, -NH 그리고 =NH 등과 같은 새로운 염기성 관능기에 의해 염기도 값이 증가하였으나, 일정 반응시간 이후에는 카본블랙 표면에 도입한 약한 결합을 이루는 관능기가 파괴되어 새로운 관능기를 형성하지 못하고 아무런 영향을 미치지 못하는 것으로 판단된다. 결과적으로, 백금/카본블랙 촉매의 전기화학적 활성은 300 W의 세기로 처리하였을 때 최적의 표면처리 시간은 30초이다.

• Asia Marketing Journal
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• 제15권3호
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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.

• 한국식품영양학회지
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• 제28권3호
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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.