• Clean Technology
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• v.7 no.1
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• pp.27-34
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• 2001

The waste slurry generated from CMP process contains particulate and heavy metals. It is hard to treat the waste slurry by conventional treatment method because the particulates in the waste are too fine to be easily separated the solid from the waste for the purpose of water recycling. The investigation was focused on finding the optimum condition of coagulation with two different coagulants. When the solid content in the waste slurry solution was 0.1wt%, the optimal ranges of pH and PACl concentration were 4~6 and 20~50 mg/L, respectively. When the solid content was increased to 0.5wt%, the optimal condition was 4~5 for pH and 50~100 mg/L for PACl concentration.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1791-1799
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• 2018

In this study, the immunomodulatory activity of oligopeptide (CP) derived from solid-state fermented cottonseed meal were investigated in immunosuppressed BALB/c mice models by treatment with cyclophosphamide (CY). Results indicated that oligopeptide increased the thymus and spleen indices of CY-treated mice. The count of plague forming cells (PFC) and the content of half serum hemolysis ($HC_{50}$) in immunosuppressive mice were restored to the normal level in CP-10 and CP-20 groups while the cytokines interleukin (IL)-2, IL-6, and tumor necrosis factor alpha (TNF-${\alpha}$) were increased significantly in CP-20 group. Similar increasing the immunoglobulin of IgG and IgM content in the serum of CP-10 group were also observed. These findings indicated that oligopeptide derived from solid-state fermented cottonseed meal had a strong immune-enhancing activity as well as a protective effect against immunosuppression induced by cyclophosphamide in mice.

• Polymer(Korea)
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• v.35 no.2
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• pp.113-118
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• 2011

Solid dispersion is used to improve the solubility of water-insoluble drug. Release properties depend on the characteristics of polymer and the physicochemical properties of solid dispersion. In this study the solid dispersions of ibuprofen and cellulose acetate were prepared using spray-drying and rotary evaporation. The physicochemical properties of the solid dispersions were analyzed by SEM, XRD, DSC, and FTIR. The hydrophilicity of polymer was analyzed by measuring the contact angle of water. The results of DSC and XRD analysis demonstrated that the crystallinity of ibuprofen was changed by solid dispersion preparation. The results of contact angle showed that hydrophilicity was proportional to polymer content. Release profile showed that for solid dispersion. the release rate of ibuprofen decreased as polymer content increased in intestinal juice (pH 6.8). The dissolution rate of ibuprofen was improved with increasing polymer content in gastric juice (pH 1.2).

• The Korean Journal of Ceramics
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• v.5 no.3
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• pp.230-234
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• 1999

Ti(CN)-0.3mole% $Mo_2C$ ceramics were prepared by pressureless sintering. $Mo_2C$ dissolved in Ti(CN) more easily in a nitrogen environment than in the other environment because nitrogen forced Mo to form a solid solution, (Ti, No)(C, N). A "core-rim" structure developed within the grains. The boundary between the "core" and the rim was delineated by thermal etching in the sample with more than 2 mole% $Mo_2C$. The rim thickness and the grain size decreased as the $Mo_2C$ content increased. The hardness and the flexural strength showed maxima of 18.2 GPa and 1.23 GPa, respectively when the $Mo_2C$ content was 2 mole%. The post-sintering heat treatments improved the properties.oved the properties.

• Journal of the Korean Ceramic Society
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• v.37 no.8
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• pp.787-791
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• 2000

Samples with the nominal composition, Bi2-xGexSr2CaCu2O8＋$\delta$ (x=0, 0.1, 0.2, 0.3, 0.4, 0.5) were prepared by the solid-state reaction method. We have studied the effect of substitution Ge for Bi and investigated the superconducting properties by changing oxygen content with Ge substitution. It was found that temperature difference, ΔK, between TCon and TCzero was considerably smaller in the samples prepared by the intermediate pressing method than that in the samples by the solid-state reaction method. We found the solubility limit of Ge to the 80 K single phase was around x=0.3. Within the solubility limit, lattice constant c decreased with the increase of x. In the region of the 80K single phase, the onset critical temperature TCon increased and excess oxygen content decreased with increase of x.

• The Korean Journal of Food And Nutrition
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• v.8 no.1
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• pp.6-12
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• 1995

The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.6
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• pp.1292-1297
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• 2009

This study was performed to investigate solubility, dissolution rate and ash content of solid type fuel additive in gasoline and diesel in order to set up manufacturing standards. From the results, the unfiltered impurities were increased when the fuel additive was added on gasoline and diesel. Also, the unfiltered fuel additive was decreased with respect to increasing the pore size of the filter paper. When one gram of the fuel additive was dissolved in one liter of gasoline at room temperature, the best dissolution rate was about 2 hours. But, almost nothing was dissolved in diesel during 72 hours at $20^{\circ}C$ below zero. At the experiment of ash content, the gasoline which the fuel additive was melted in was showing 28 times more ash content than that was not including the fuel additive. Therefore, it seemed that almost all of ash content was caused by the fuel additive.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.1-7
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• 2002

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, and textural properties) of radish cube $(2{\times}2{\times}2\;cm)$ were evaluated during salting. Three different summer radish cultivars harvested in high land were immersed into 15% brine solution (radish : brine solution = 1 : 2) at $15^{\circ}C$ for 4 h. The time required to reach the optimum salt concentration (3%) was different among cultivars; 3 h for 'Bakbong', 4 h for 'Kwandong' and '92343'. Similar weight loss (about 24-26%) of salted radish cubes was found among cultivars. While the highest value of weight loss of salted radish cubes was observed with '92343', the lowest, 'Bakbong'. Hardness decreased during salting; the highest value of hardness was observer with 'Kwandong', the lowest, 'Bankbong'. The sample of '92343' has the lowest moisture content but has the highest soluble solid content and hardness, while 'Bakbong' has the highest moisture content, but has the lowest soluble solid content and '92343'. In separate experiments, seasonal variations in characteristics of salted radish cubes at optimum salt concentration (3%) were observed: for 'Bakbong', salt concentration, weight loss, soluble solid content, and hardness, and for 'Bakwang', salt concentration, weight loss, and hardness were higher in autumn cultivars than in spring or summer one, while moisture contents of both cultivars were higher in spring or summer cultivars than in autumn one.

• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.81-88
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• 1996

Cereals were used as solid-substrate for the cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10, 11 and 12 hours for Malt, Danyeob and Black soybeans respectively, and the water content was enough for mycelial growth in this condition. The hydration times required for sorghum, job's tears, barley, brown rice and wheat were 2.5, 4, 5, 10 and 12 hours respectively, but the final water content was much less than optimum water content (65%). Hot water reduced the hydration time of soybeans, and the water content reached to 65% within $120{\sim}150$mins. This condition showed the optimum for the mycelial growth. For the other cereals, it took about $17{\sim}120$ mins to reach the optimum water content (65%). From this result, hot water was better than cold water for the hydration of cereals. We attempted to develop a practically applicable process by combining the soaking and sterilization. This process was successful with soybean and about 1.1 times of water based on the weight of soybean appeared to be suitable. In all varieties of cereal, the water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The mycelial growth rate in accordance with kinds of solid-state materials was in the order of barley > wheat > job's tears > sorghum > brown rice > soybean. The glucosamine content for determing the mycelial growth in solid material was in the order of wheat> barley > brown rice > job's tears > sorghum > soybean.