• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.94-100
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• 1999

Mercurous chloride($Hg_2Cl_2$) crystals hold promise for many acousto-optic and opto-electronic applications, which are prepared in closed ampoules by the physical vapor transport(PVT) growth methods. The thermal boundary conditions established by imposing different temperature on sidewalls of the enclosure cause simultaneous horizontal and vertical convectie flow in the PVT processes of$Hg_2Cl_2$ . It is found that for the ratios of horizontal to vertical thermal Rayleigh numbers$Ra_H/Ra{\ge}1.5$, the convective flow structure changes from multicellular to unicellular for the base parametric state of Ra=($2.79{\times}10^4$) , Pr=0.91, Le=1.01, Pe=4.60, Ar=0.2 and$C_V =1.01$. For the $\Delta T^{*}_H$ greater than 0.3, the $$\mid$U$\mid$_{max}$is increased with increasing $\Delta$ T^{*}_H$ and decreasing the aspect ratio. For the aspect ratios ranging from 0.1 to 1.0, there is a direct and linear relationship between $$\mid$U$\mid$_{max}$ and $\sqrt{{\Delta}T^_H\;^{\ast}}$.A decrease in the aspect ratio destabilizes the convective flow and results in an increase of the magnitude of convection in the crystal growth reactor. The vertical gradient tends to destabilize the convective flow which leads to oscillations, whereas the horizontal gradient stabilizes the convection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.770-774
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• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.468-474
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• 1986

The emulsifying properties of soy protein isolate were measured at various conditions, and the relationships between the emulsifying properties and solubility, viscosity, hydrophobicity, protein adsorption, the tension at water-oil interface were investigated. The emulsifying properties are minimum at the isoelectric point(pI), and the effect of pH parallels its effect on protein solubility. The emulsifying activity is increasing up to $50^{\circ}C$ and then is somewhat decreasing above that temperature, while the emulsion stability is continuously decreasing. Except for phosphates, the salts cause the decrease of the emulsifying properties. The hydrophobicity is increasing as the temperature increases and decreasing somewhat as pH gets lower. However, it is increasing substantially at pH below the pI. The maximum protein adsorption at the water-oil interface is 0.78, 0.47, and $0.33mg/m^2$ at pH 2, 7, and 4, respectively. The tension at water-oil interface is 19.76 dyne/cm in the absence of soy protein, whereas it is decreasing to 11.45-18.08 dyne/cm in the presence of the protein.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.17-21
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• 2017

BACKGROUND: Castor oil and wormseed extract are important active ingredients for biopesticide, and ricinoleic acid in castor oil and three monoterpenes (ascaridole, carvacrol and p-cymene) in wormseed extract are known bioactive substances. However, their stabilities had not been studied, even though the stability was the core property for estimation of shelf-life of biopesticide. Aimed to investigate the thermal stabilities of the bioactive substances in castor oil and wormseed extracts. METHODS AND RESULTS: The contents of ricinoleic acid and three monoterpenes (ascaridole, carvacrol and p-cymene) were analyzed by gas chromatography (GC). The thermal stabilities of the bioactive substance were measured at $0^{\circ}C$, $23^{\circ}C$, $30^{\circ}C$, $40^{\circ}C$, $45^{\circ}C$ and $54^{\circ}C$ for 84 d. The half-lives of ricinoleic acid in biopesticides was ranged from 28.9 d to 57.8 d at $30^{\circ}C$, and the stability of pure castor oil were located in the range ($t_{1/2}$=46.2d for Indian product and 27.7 d for Korean product) at the same temperature. The half-lives of the total monoterpenes in biopesticides were ranged from 3.9 d to 27.7 d at $30^{\circ}C$. Among the monoterpenes, the stability ascaridole and p-cymene were decreased in acidic condition. All the bioactive substances showed similar stability on the different thermal conditions. CONCLUSION:The half-lives of most bioactive substance from castor oil and wormseed extracts were less than 100 d. To increase the stability of bioactive substance in biopesticide, stabilizing additives like antioxidant and oxygen remover should be considered to extend of the shelf-life.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.499-508
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• 2016

Injection molding is a method for manufacturing many products, wherein a plasticized resin is injected into a mold at high pressure and hardened. According to the method, the product can be manufactured into various forms, and the mass production of up to tens of thousands of products is possible. The purpose of this study was to determine the process conditions for manufacturing a door latch for automobiles, through an analysis of the injection molding method. To calculate an appropriate injection flow for injection molding, a primary analysis for comparing the injection time, pressure, flow pattern, consolidation range, shear stress, shear rate, and weld line, as well as a secondary analysis for determining the conditions for stabilizing the molding temperature, holding pressure, and cooling process, were conducted. The characteristics of injection molding, and their influence on the product quality are discussed. No weld line and pores were observed on the products that had been manufactured based on the process conditions determined above. In addition, there were no flaws regarding the deformation compared to the prototype. Therefore, the manufacture of a product under the conditions determined in this study can reduce the defect rate compared to the existing production, and the process is also more competitive due to reduced production time.

• Journal of Microbiology and Biotechnology
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• v.10 no.3
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• pp.349-354
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• 2000

Abstract A facultative alkalophilic gram-negative Vibrio metschnikovii strain RH530, isolated from the wastewater, produced several alkaline proteases (VAP) including six alkaline serine proteases and a metalloprotease. From this strain, high yielding YAP mutants were isolated by NTG treatment. The isolated mutant KS1 showed nine times more activity than the wild-type after optimization of the culture media. The production was regulated by catabolite repression when glucose was added to the medium. The effects of several organic nitrogen sources on the production of the YAP were investigated to avoid catabolite repression. The combination of 4% wheat gluten meal (WGM), 1.5% cotton seed flour (eSF), and 5% soybean meal (SBM) resulted in the best production when supplemented with 1% NaCl. The YAP showed a resistance to surfactants such as $sodium-{\alpha}-olefin$ sulfonate (AOS), polyoxy ethylene oxide (POE), and sodium dodecyl sulfate (SDS), yet not to linear alkylbenzene sulfonate (LAS). However, the activity of the YAP was restored completely when incubated with LAS in the presence of POE or $Na_2SO_4$. The YAP was stable in a liquid laundry detergent containing 6.6% SLES (sodium lauryl ether sulfate), 6.6% LAS, 19.8% POE, and stabilizing agents for more than two weeks at $40^{\circ}C$, but the stability was sharply decreased even after 1 day when incubated at $60^{\circ}C$. A washing performance test with the YAP exhibited it to be a good washing power by showing 51 % and 60% activity at $25^{\circ}C{\;}and{\;}40^{\circ}C$, respectively, thereby indicating that the YAP also has a good detergency at a low temperature. All the results suggest that the YAP produced from the mutant strain KSI has suitable properties for use in laundry detergents.rgents.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.29-37
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• 2011

Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5~9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to $60^{\circ}C$ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support the tenderizing effectiveness of fig, particularly for Korean style meat marinating.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.7 no.2
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• pp.222-238
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• 2000

The purpose of this study was to demonstrate the effect of music therapy as a nursing intervention on changes in recovery of consciousness and vital signs for postoperative patients in the recovery room. The subject for this study were fifty three of postoperative patients who were transferred from the OR to the RR at Kwangju Christian Hospital in Kwangju City. Thirty of them were assigned to the experimental group, and twenty three, to the control group. The age of the subject was between twenty and sixty years of age. The subject had a general anesthesia without any special complications, and they were not completely awake. The data were collected for six months from July 1999 to February 2000. The method used was to compare the condition of the subjects in each group at the beginning and at certain times repeatedly. The features observed were the level of consciousness, the frequency of complaints of pain, and vital signs of the subject before and 15 minutes, 30 minutes, and 60 minutes after hearing their favorite music for 30 minutes. The results are as follows 1. The recovery of consciousness was revealed through significant changes in facial expression, facial color, and grip strength in the experimental group more strongly than in the control group. No significant changes were shown in verbal order. The differences in recovery of consciousness in the pre-post music therapy between the two groups was not significant in verbal order, facial expression, or grip strength. However, significant changes were seen in facial color. 2. There were no significant differences between the two groups in changes in the frequency of pain complaints after music therapy. However, a significant difference was shown in the pre-post music therapy scres. 3. Vital signs did not show a significant difference between the two groups. However, the $SPO_2$ of the experimental group was significantly elevated after 60 minutes. The difference pre-post to the music therapy in the vital signs between two groups was significant only in body temperature. This study showed that the effect of music therapy given to postoperative patients is that it promotes changes in facial expression, facial color, and grip strength helping recovery of consciousness, stabilizing vital signs, elevating levels of $SPO_2$. and reducing complaints of pain. It is recommended that if the patient wants it music therapy be given right after surgery in the recovery room as a nursing intervention.

• Journal of the Korean Ceramic Society
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• v.35 no.5
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• pp.479-485
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• 1998

Raw mateials such as limestone quartzite bauxite and anhydrite were used in the production of mod-ified beloite cement. Two kinds of clinker were synthesized with relatively higher content of $C_2S$ than that of $C_4A_3{\={S}}$ Concerning $C_2S$ the main mineral component borax ($Na_2O\;2B_2O_3\;10H_2O$) was added to stimu-late hydraulic reactivity and this would be possible by stabilizing ${\alpha}'-C_2S$ at room temperature. We had in-tended to compare burning and hydraulic characteristics of clinkers with one another by varying the amount of borax addition and to study the appropriate amount of anhydrite addition needed in the strengthening of cement during hydration. It was concluded that the effective amount of borax addition ne-eded for stabilization of ${\alpha}'-C_2S$ was 5 wt% in 60wt% $C_2S$ inclusive clinker and adding anhydrite in the ra-tio of 1.3 of $SO_3/Al_3O_3$ was appropriate in the production of cement by this clinker. Only ettringite was seen to contribute to the strength without additives but C-S-H was found to form along with ettringite with the addition of borax in the initial stage of hydration.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.758-766
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• 2015

Dextran is a generic term for a bacterial exopolysaccharide synthesized from sucrose and composed of chains of D-glucose units connected by ${\alpha}$-1,6-linkages by using dextransucrases. Dextran could be used as vicosifying, stabilizing, emulsifying, gelling, bulking, dietary fiber, prebiotics, and water holding agents. We isolated new strain capable of producing dextran from Korean traditional kimchi and identified as Leuconostoc sp. strain JYY4. Batch fermentation was conducted in bioreactor with a working volume of 3 L. The media was MMY and 15% (w/v) sucrose. Mineral medium consisted of $3.0g\;KH_2PO_4$, $0.01g\;FeSO_4$, $H_2O$, $0.01g\;MnSO_4$, $4H_2O$, $0.2g\;MgSO_4\;7H_2O$, 0.01 g NaCl, $0.05g\;CaCl_2$ per 1 liter deionized water. The pH of media was initially adjusted to 6.0. The inoculation rate was 1.0% (v/v) of the working volume. Temperature was maintained at $28^{\circ}C$. The agitation rate was 100 rpm. The production pattern of dextran was associated with the cell growth. After 24 hr dextran reached its highest concentration of 59.4 g/L. The sucrose was consumed completely after 40 hr. Growth reached stationery phase when sucrose became limiting, regardless of the presence of fructose or mannitol. When the specific growth rate was 0.54 hr-1, utilization averaged 5.8 g/L-hr. The yield and productivity of dextran were 80% and 2.0 g/L-hr, respectively. Dextrans produced by were separated to two different size by an alcohol fraction method. The size of high molecular weight dextran (45% alcohol, v/v), less soluble dextran, was between MW 500,000 and 2,000,000. Soluble dextran (55% alcohol, v/v) was between 70,000 and 150,000. The molecular weight average of total dextran (70% alcohol, v/v) was between 150,000 to 500,000. The enzymatic hydrolyzates of total dextran of ATCC 13146 showed branched dextrans by Penicillium dextranase contained of glucose, isomaltose, isomaltotriose, and isomaltooligosaccharides greater than DP4 (degree of polymerization) that had branch points. Compounds greater than DP4 were branched isomaltooligosaacharides. Hydrolysates by the Lipomyces dextranase produced the same composition of oligosaccharides as those by Penicillin dextranase.