• Food Science and Preservation
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• v.25 no.1
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• pp.19-26
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• 2018

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

• 한국해양학회지
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• v.30 no.4
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• pp.250-261
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• 1995

This study was carried out to investigate the distribution of the benthic polychaetous community in Kamak Bay, in summer of 1993. Polychaetes, the dominant faunal group comprising 74.5% of the total number of fauna, consisted of a total of 84 species with a mean density of 112 indiv.m/SUP -2/. The number of species and density were higher in the mouth area of the bay than in the rest of the bay. The most dominant Polychaete was Tharyx sp.(31.9%), followed by Lumbrineris longifolia (27.5%), Chone sp.(4.5%) and Glycera chirori (4.2%). The correspondence analysis revealed that the study area could be divided into four regions. Northeastern channel and southern mouth region of the bay, named Tharyx-Chone assemblage, sustained higher polychaetous density and species number due to the active water exchange with the outer off-sea, whereas northwestern region of the bay had the poorest polychaetous assemblage in the species number and faunal density owing to the blocking water exchange, high organic enrichment in sediment, and low dissolved oxygen content of bottom water. The central region, named Praxillella-Terebellides assemblage and Gly-cera assemblage, was the transition zone between another two region in species composition.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• Computers and Concrete
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• v.13 no.3
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• pp.325-342
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• 2014

The use of lightweight aggregate (LWA) instead of ordinary aggregate may make lightweight aggregate concrete, which possesses many advantages such as lightweight, lower thermal conductivity, and better fire and seismic resistance. Recently the developments of LWA have been focused on using industrial wastes as raw materials to reduce the use of limited natural resources. In view of this, the intent of this study was to apply Taguchi optimization technique in determining process condition for producing synthetic LWA by incorporating waste thin film transition liquid crystal displays (TFT-LCD) glass powder with reservoir sediments. In the study the waste TFT-LCD glass cullet was used as an additive. It was incorporated with reservoir sediments to produce LWA. Taguchi method with an orthogonal array L16(45) and five controllable 4-level factors (i.e., cullet content, preheat temperature, preheat time, sintering temperature, and sintering time) was adopted. Then, in order to optimize the selected parameters, the analysis of variance method was used to explore the effects of the experimental factors on the performances (particle density, water absorption, bloating ratio, and loss of ignition) of the produced LWA. The results showed that it is possible to produce high performance LWA by incorporating waste TFT-LCD glass cullet with reservoir sediments. Moreover, Taguchi method is a promising approach for optimizing process condition of synthetic LWA using recycled glass cullet and reservoir sediments and it significantly reduces the number of tests.

• Journal of Korean Society for Atmospheric Environment
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• v.12 no.4
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• pp.421-428
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• 1996

In this study, in order to make up its draw-back in Cu-ZSM-5 catalytic system, some of transition metals or alkaline earth metals were cocation-exchanged in Cu-ZSM-5. Among various cocation-ion-exchanged ZSM-5 catalysts, Mg/Cu-ZSM-5 has been found the most active and durable in NOx reduction even at high oxygen content as well as at the presence of water vapor. The role of Mg in ZSM-5 is supposed to prevent the dealumination of aluminum ions in super-cage even at harsh hydro-thermal conditions, and also it seems to stabilize the Cu ions in the structure. In order to prepare commercially available catalysts, Mg/Cu-ZSM-5 catalysts were wash-coated on the surface of honeycomb type monolith, and tested in terms of catalytic activities. As a result, it was found that the catalyst prepared bt the wash-coating showed satisfactorily high NOx conversion for the practical use in SCR process.

• Bulletin of the Korean Chemical Society
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• v.25 no.8
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• pp.1182-1188
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• 2004

Polydisperse oligo(PO-b-EO) allyl ether siloxane surfactants were synthesized by the hydrosilylation reaction of OMTS with Allyl-oligo(PO-b-EO) series. The surface tension of siloxane surfactants increased with increasing the EO chain length while it decreased with increasing the PO ratio. However, the sedimentation time of the aqueous solution showed opposite trend to the surface tension data. Both the surface tension and sedimentation time of the aqueous solution containing inorganic electrolyte gradually decreased as the content of inorganic electrolyte increased because of the surface arrangement of surfactant molecules. However, they increased with an increase of pH values due to the hydrolysis of the siloxane backbone. The $C_p$ values tended to increase with the increase in the EO chain length and decrease of the PO ratio. It seems that intermolecular interaction between PO/EO block copolymer and water affects the variation of transition temperature.

• Journal of Adhesion and Interface
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• v.13 no.2
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• pp.89-93
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• 2012

In this study, the properties of acryl emulsion with adjunction procedures of tackifier resin and tackifier emulsion were investigated. Glass transition temperature of acryl emulsions was increased with the content of tackifiers. The initial strength showed the maximum value when the contents of tackifier resin and tackifier emulsion were 10 phr and 15 phr, respectively. Additionally, the strengths on heat and water resistances were increased with the contents of tackifier.

• Journal of the Korean Applied Science and Technology
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• v.20 no.1
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• pp.8-19
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• 2003

Environmental friendly acrylics/urea high-solid paints (BEHCU) were prepared through the curing reaction of acrylics resin(BEHC) containing 70wt% of solids content and butylated urea curing agent. BEHC was synthesized by addition copolymerization of caprolactone acrylate(CLA), 2-hydroxypropyl methacrylate(2-HPMA), ethyl methacrylate, and n-butyl acrylate. The addition polymerization of these monomers, especially including flexible CLA monomer and 2-HPMA monomer with OH funtional group, under appropriate reaction conditions resulted in polymers with controlled glass transition temperature($T_g$) and crosslinking density. The molecular weight($M_w$) of these polymers(BEHCs) was 2940${\sim}$3240 and polydispersity ($M_w/M_n$) was in the range of 1.61${\sim}$1.72. The viscosity and the molecular weight of these acrylic resins increased with increasing $T_g$. The coated films were prepared using curing reaction between BEHC resin and butylated urea curing agent at 100$^{\circ}C$ for 30 minutes. Our experimental resulted showed that enhancement of the coating properties such as adhesion, flexibility, impact resistance, water resistance, and abrasion resistance could be expected through introducing CLA component in acrylic resin for the high-solid content acrylics/urea coatings.

• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.417-429
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• 2018

Background: The objective of this study was to make colloidal dispersions of the active compounds of radix of Angelica gigas Nakai that could be charaterized as nano-composites using hot melt extrusion (HME). Food grade hydrophilic polymer matrices were used to disperse these compound in aqueous media. Methods and Results: Extrudate solid formulations (ESFs) mediated by various HPMCs (hydroxypropyl methylcelluloses) and Na-Alg polymers made from ultrafine powder of the radix of Angelica gigas Nakai were developed through a physical crosslink method (HME) using an ionization agent (treatment with acetic acid) and different food grade polymers [HPMCs, such as HP55, CN40H, AN6 and sodium alignate (Na-Alg)]. X-ray powder diffraction (XRD) analysis confirmed the amorphization of crystal compounds in the HP55-mediated extrudate solid formulation (HP55-ESF). Differential scanning calorimetry (DSC) analysis indicated a lower enthalpy (${\Delta}H=10.62J/g$) of glass transition temperature (Tg) in the HP55-ESF than in the other formulations. Infrared fourier transform spectroscopy (FT-IR) revealed that new functional groups were produced in the HP55-ESF. The content of phenolic compounds, flavonoid (including decursin and decursinol angelate) content, and antioxidant activity increased by 5, 10, and 2 times in the HP55-ESF, respectively. The production of water soluble (61.5%) nano-sized (323 nm) particles was achieved in the HP55-ESF. Conclusions: Nano-composites were developed herein utilizing melt-extruded solid dispersion technology, including food grade polymer enhanced nano dispersion (< 500 nm) of active compounds from the radix of Angelica gigas Nakai with enhanced solubility and bioavailability. These nano-composites of the radix of Angelica gigas Nakai can be developed and marketed as products with high therapeutic performance.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.379-385
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• 1991

Morphological changes of starch granules from 12 different varieties of rice were examined by scanning electron microscopy during heating at 2.5% (w/v) concentration. Rice starch granules proceeded through a similar pattern of progressive morphological changes daring heating, regardless of variety. Rice starch granules began to swell radially in the initial stage of gelatinization and then undergo radial contraction and random tangential expansion to form complex structures in the latter stage of gelatinization temperature range. At higher temperatures, starch granules softened and melted into thin flat discs, and then stretched into thin filaments to form three-dimensional networks. These progressive morphological changes were reflected in the changes of swelling power, solubility and amylograph viscosity of starch. During the transition of melting or softening, swelling power, solubility and amylograph viscosity increased rapidly. The time of loss of granular structure of starch depended on gelatinization temperature range. The ratio of amylose to amylopectin was largely responsible fur the rate of melting or softening and the fineness of a three-dimensional filamentous network above the gelatinization temperature range. Therefore, both the gelatinization temperature range and amylose content of starch affect the rate of cooking, and amylose content of starch affects the final texture of cooked starch paste.