• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.209-213
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• 1974

Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.1-7
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• 1996

Three formulations were used to prepare the cellulose-based edible films consisting of hydrocolloid and lipids; film A made by coating method, films B and C by emulsion method, which were formed in a thin layer glass plate and then dried. Films A, B and C were all approximately 0.03 mm thick with 1-3% moisture, 59-68% lipid, and almost whitish color. Film A was better in tensile strength, and lipids affected water vapor permeability on three films, in which films A and B did not differ significantly. Water vapor permeability of film A did not change but those of films B and C decreased significantly after storage for 8 weeks at $-15^{\circ}C$. Oxygen transmission rate and oxygen permeability of films A and C did not differ and changed significantly after 8-week storage at $-15^{\circ}C$. Under scanning electron microscope (SEM) observation on the structural characteristics of each film, film A indicated relatively uniform and smooth surface coatings of beeswax, while films B and C had individual lipid crystals and could be discerned. As a result, film A was better than films B and C in respect of physical properties, but the selection of useful film depended upon which physical property was more functional. Moreover, it was desirable in some cases for using films B and C because of their easiness of preparation and cold storage durability. It will be further needed to investigate how to formulate films B and C to have more unique surface characteristics, and to reduce water vapor and oxygen transmission rates.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.313-319
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• 1978

In order to investigate the effect of dietary long chain fatty acids on fatty acid biosynthesis of liver in birds, single comb White Leghron male chicks were fed a fat-free diet an diets containing margaric, stearic and linoleic acids and liver lipid components and liver and plasma fatty acid distributions were compared. Total lipids of tissues were extracted with a chloroform-methanol mixture. The lipid components were determined by thin layer chromatography and fatty acid distribution of lipid fractions were determined by gas liquid chromatography. Fatty acid feeding did not affect liver lipid components. When margaric acid(17 : 0), was fed, 17:0 and heptadecenoic acid(17:1) appeared in every lipid fractions of liver and plasma, and distribution values of these acids were not significantly different between the lipid fractions of liver. In blood plasma of the 17 : 0 fed chicks, however, significantly higher distribution values of 17 : 0 and 17.1 were observed in the triglyceride fraction and in the cholesterol ester fraction, respectively. Dietary stearic acid (18 : 0) did not show any effect on the distribution of 18 : 0 in every lipid fractions of liver but showed a significantly higher distribution value of 18 : 0 in the free fatty acid fraction of plasma. When linoleic acid (18 : 2) was fed, every lipid fractions of liver and plasma contained 18 : 2, especially a significantly higher distribution value was observed in the phospholipid fraction of liver. Dietary margaric and linoleic acids tended to decrease the distribution value of endogenously synthesized palmitoleic (16 : 1) and oleic (18 : 1) acids in liver.

• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.68-93
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• 1998

The physical properties of polymer are greatly influenced by the extent to which a resin cures. The presence of un reacted monomer can, have a plasticizing effect on the polymer, thereby altering the physical and mechanical properties of dentin bonding agent (DBA). If the DBA does not polymerize sufficiently, it will leave a weak bonding layer and lead to lower bond strength. The purpose of this study was to evaluate the shear bond strengths(SBS) and the degree of conversion (DC) of 4 commercialy avilable dentin bonding systems which are composed of 2 multi-bottle systems [Scotchbond Multi-Purpose (SMP), AeliteBond(AB)] and 2 onebottle systems [SingleBond(SB), One-Step(OS)]. For shear bond strength measurement, labial surfaces of freshly extracted bovine incisors were ground with # 600 grit SiC paper to expose dentin. Four different groups of samples were formed, with 10 samples. being made for each of the 4 commercial DBA in each group according to the curing sequences of DBA and overlayer thickness of composites: Group I (standard cure and 1mm thick composites) : The DBA was light cured and the composites of 1mm thickness was applied ; Group II (standard cure and 2mm thick composites) : The DBA was light cured and the composites of 2mm thickness was applied; Group III (simultaneous cure and 1mm thick composites) : The DBA was not light-cured and simultaneously cured with composites of 1mm thickness; Group N (simultaneous cure and 2mm thick composites) : The DBA was. not light-cured and simultaneously cured with composites of 2mm thickness. The SBS was measured immediately after the composites was bonded to the bovine dentin using an Instron machine. The DC of the DBA was examined in a thin film under simulated conditions of the experimental groups according to the curing sequences and overlayer thickness of composites in the SBS test. using a Fourier transform Infrared(FTIR) spectrometer. The following results were obtained from SBS tests and DC measurements 1. In SBS tests, the multi-bottle DBA(SMP, AB) had a generally higher bond strength values than the one bottle DBA(SB, OS). In DC measurements, the one bottle DBA(SB, OS) had a significantly higher DC than the multi-bottle DBA(SMP, AB). 2. In all DBAs except OS, there was no significant difference between the bond strength of group I (standard cure and 1mm thick composites) and that of group III (simultaneous cure and 1mm thick composites). SMP, SB in Group I had a significantly higher DC than those in group III, but AB, OS in group I had a significantly lower DC than those in group III 3. All DBAs in Goup II (standard cure and 2mm thick composites) had significantly higher bond strength and DC than those in Group N (simultaneous cure and 2mm thick composites). 4. In all DBAs, there was no significantly different SBS and DC between Group I and Group II, but all DBAs in Group III had significantly higher SBS and DC than those in Group IV.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.954-961
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• 2017

We investigated the purifications of PE-gal and CPN-gal, synthesized by transgalactosylation reaction using recombinant ${\beta}$-gal. The reaction mixture containing PE and PE-gal was first mixed with EA, and thereafter PE and PE-gal were distributed in two-phase (EA/water) system. In this system, PE and PE-gal was selectively moved into EA and water phase, respectively. Then, the water phase was collected, and silica gel chromatography was carried out using the collected water phase. Finally, we compared two purified PE-gal samples using HPLC and TLC analysis, in which the one was purified only by silica gel chromatography and the other was purified by EA extraction followed by silica gel chromatography. In the latter case, the residual PE was almost completely removed, whereas, in the former case, the residual PE was remained remarkably. Additionally, the purification yield of PE-gal was about 21% on the basis of mole. In the same purification protocol, CPN-gal was able to be purified using EA extraction followed by silica gel chromatography, in which the residual CPN was almost removed when CPN-gal was purified by EA extraction followed by silica gel chromatography.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.467-472
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• 1991

In order to investigate the changes of lipid ingredient and fatty acid content in flint corn by a growth process, total lipids from flint corn(Zea may l.) were extracted, purified and fractionated into three lipid classes (neutral lipid ; NL, glycolipid ; GL, phospolipid ; PL) by silicic acid column chromatography (SACC). Non-polar lipid ingredients and fatty acid contents were determined by thin layer chromatography (TLC) and gas chromatography (GC). And non-polar lipid ingredients were quantitatived by TLC scanner. The crude oil among proximare composition increased 2.74% to 4.43% and NL and PL were fractionated by SACC increased 48.5% to 86.02%, 1.01% to 2.73%, respectively. But GL decreased 50.4% to 11.25%. Neutral lipid ingredients identified monoglyceride, were 1.1~3.7%, 11.9~16.1%, 2.3~4.2%, 16.7~21.5% and 58.5~63.6%, respectively. The major fatty acids of NL were linoleic (48.9~61.0%), oleic(22.3~34.2%), palmitic (10.3~11.7%) acids and stearic, linolenic acids were also detected as minor components. The ratio of total unsaturated fatty acid to total saturated fatty acid presented a higher percentage of 5.87~6.34. The physico-chemical characteristics of flint corn lipids were presented as specific gravity presented 0.920, refractive index 1.468, saponification value 191.2, unsaponificable matter 0.97%, acid value 0.58 and iodine value 124.6, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.455-460
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• 1991

In order to identify hard distinct 12 fish species(shiba shrimp Metapenaeus joyneri, fleshy shrimp Penaeus orientalis, ridgetail prawn Palaemon carinicauda, yellow croaker Pseudosciaena manchurica, croaker Niber albiflora, Colichthyes fragilis, brown sole Limanda herzensteini, frog flounder Pleuronichthys cornutrs, Areliscus rhomaleus, stone flounder Kareius bicoloratus, harvest fish Pampus argenteus, flag fish Goniistius zonatus) by seeing with naked eye in Kunsan coastal area, sarcoplasmic protein in the supernatant was used for isoelectric focusing. For getting supernatant, fish muscle tissue was blended with two times deionized water and centrifuged (at $4^{\circ}C$, 12,000rpm for 15min). Isoelectric focusing of sarcoploasmic protein carried out on a LKB Multiphor II using polyacrylamide gel plate (2mm thickness, pH $3.5~10^{\circ}C$, pH 5~8 gradient, at $10^{\circ}C$ for 1.5, 3 hours). In case of uncertain protein pattern, pH gradient was modified to narrow pH gradiet, and excuted 2-D electrophoresis using conventional polyacrylamide gel electrophoresis. Most of fishes except yellow croaker and Collichthyes fragilis were distingushed by isoelectric focusing. The protein maps of 2-D electrophoresis for analyzing two protein bands at aimilar positions(pH 5, 6) between the two fish species showed the diffeences of the estimated molecular weights, 11,700(pH5.0) and 87,000(pH6.0)

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.7-13
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• 1978

Changes in contents of general components of comfrey cultured in Korea were experimented and amino acids were analyzed by thin layer chromatography (T.L.C.) and gas chromatography (G.L.C.). The results obtained were as follows; 1. General components of comfrey such as moisture, fat, protein, carbohydrate, crude fiber and total ash were 13.20, 2.22, 22.30, 37.62, 9.38 and 15.06%. respectively, after 60 days growth. 2. The root of comfrey after 60 days contained 6.03% of alanine, 2.24% valine, 10.77% arginine, 2.96% glycine, 4.08% histidine. 1.54% isoleucine, 0.58% cystein, 1.72% methionine, 7.55% aspartic acid, 7.81% glutamic acid and 4.65% lysine in the gas chromatographic analysis of amino acid composition 3. The crude protein was decreased after 60 days of growth whereas the contents of carbohydrate, crude fiber and total ash were increased. 4. The total amount of amino acids in root was greater than that in leaf of comfrey.

• Food Engineering Progress
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• v.14 no.1
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• pp.49-53
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• 2010

Surface plasmon resonance (SPR) which is utilized in thin film refractometry-based sensors has been concerned on measurement of physical, chemical and biological quantities because of its high sensitivity and label-free feature. In this paper, an application of SPR to detection of alcohol content in wine and liquor was investigated. The result showed that SPR sensor had high potential to evaluate alcohol content. Nevertheless, food industry may need SPR sensor with higher sensitivity. Herein, we introduced a nano-technique into fabrication of SPR chip to enhance SPR sensitivity. Using Langmuir-Blodgett (LB) method, gold film with nano-structured surface was devised. In order to make a new SPR chip, firstly, a single layer of nano-scaled silica particles adhered to plain surface of gold film. Thereafter, gold was deposited on the template by an e-beam evaporator. Finally, the nano-structured surface with basin-like shape was obtained after removing the silica particles by sonication. In this study, two types of silica particles, or 130 nm and 300 nm, were used as template beads and sensitivity of the new SPR chip was tested with ethanol solution, respectively. Applying the new developed SPR sensor to a model food of alcoholic beverage, the sensitivity showed improvement of 95% over the conventional one.

• Korean Journal of Optics and Photonics
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• v.30 no.5
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• pp.193-196
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• 2019

The design and control of thermal flow is important for the operation of high-power laser diodes (LDs). It is necessary to analyze and improve the thermal bottleneck near the active layer of an LD. As the error in prediction of the thermal resistance of an LD is large, typically due to the hyperbolic increase and saturation to linear increase of the thermal resistance as a function of thickness, it is helpful to use a simple, modified divergence model for the improvement and optimization of thermal resistance. The characteristics of LDs are described quite well, in that the values for simulated thermal resistance curves and the thermal cross section followed are almost the same as the values from the model function. Also, the thermal-cross-section curve obtained by differentiating the thermal resistance is good for identifying thermal bottlenecks intuitively, and is also fitted quite well by the model proposed for both a typical LD structure and an improved LD with thin capping and high thermal conductivity.