• Applied Biological Chemistry
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• v.28 no.1
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• pp.19-27
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• 1985

The physicochemical properties of starch isolated from Yullmoo (Coix lachrymajobi var. mayuen stapf.) and Yeomjoo (Coix lachryma-jobi L.) were investigated. The average diameters of starch granules of Yullmoo and Yeomjoo were 12.0 microns, both of all, and the shape of these starch granules were hexagon, octagon and round. X-ray diffraction patterns of two samples were A-types and amylose contents of Yullmoo and Yeomjoo starch were 0% and 23%, respectively, iodine affinities of these were 0.08% and 4.2%, respectively, blue values and alkali numbers of these were 0.13 and 0.43, 2.4 and 7.2, and raising power of these were 280 and 20, respectively. Yullmoo starch had higher swelling power than Yeomjoo starch. The increase in optical transmittance of 0.1% suspensions of Yullmoo and Yeomjoo starches occurred at $60^{\circ}C$ and continued up to $75^{\circ}C$ for Yullmoo, $85^{\circ}C$ for Yeomjoo. Amylogram data on 5% of Yullmoo and Yeomjoo starch suspensions showed that gelatinization temperatures and maximum peak heights of Yullmoo and Yeomjoo were $68.5^{\circ}C\;and\;78^{\circ}C$, 920 and 310 B.U., respectiyely. Intrinsic viscosities of Yullmoo and Yeomjoo starches were 1.49 and 1.77, respectively, and interaction coefficients of the two starches were 0.57 and 0.56, respectively The extent of retrogradation determined at $2^{\circ}C$ showed that retrogradation occurred slowly with Yullmoo starch paste tut little with Yullmoo.

• Applied Chemistry for Engineering
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• v.24 no.5
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• pp.499-506
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• 2013

As the usuage of tempered glass for touch panel increased rapidly with the development of industry, the amount of UV curable coating solution used to protect glass surfaces during a tempered glass manufacturing process increased as well. The UV curable coating has advantages compared to thermal curing such as shortened curing time and non-solvent. Appropriated polymer and monomer were used as an acid polymer to grant an alkali peeling ability. The monomers were 2-hydroxyl methylacrylate, 1,6-hexanediol diacrylate and dipentaerythritol hexaacrylate which have acryl groups of 1, 2, and 6, respectively. The combination of three different types of photoinhibitors were used and bisphenol A epoxy diacrylate was used as an oligomer. In this study, experiments were carried out by controlling the amount of photoinitiator, oligomer, and additive while maintaining the constant content of the acid polymer and the acrylic monomer. The changes in physical properties according to the additive content were investigated. It was found that the combination of photoinitiators was necessary to achieve the hardness above 4H and it was possible to control the delamination type of the coating film from a sheet to pieces by the addition of TPO as an initiator. The increase in oligomer contents increased the hardness and adhesiveness alongside dissection time. Talc content of 20 wt% showed the best results.

• Ecology and Resilient Infrastructure
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• v.7 no.1
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• pp.63-71
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• 2020

Various types of amendments have been studied for heavy metal stabilization in soil. However, researches on the effect of amendments on alkali soil and their effects on the plants at various edible parts are insufficient. The aim of this study was to evaluate the stabilization efficiency of heavy metals and their transfer into edible parts of food crops. Abandoned mine area was selected and 3 types of amendments (lime stone, LS; steel slag, SS; acid mine drainage sludge, AMDS) was applied with 3% (w/w). in field. After 6 month aging, Chinese cabbage (leafy), bok choy (leafy), garlic (root) and red pepper (fruit) were transplanted and cultivated. For chemical assessment, total concentration and bioavailability using Mehlich-3 solution were determined. For biological assessment, fresh weight and heavy metal uptakes were analyzed. It was revealed that AMDS reduced bioavailability most effectively, resulting in the decrease in heavy metal concentration in edible parts of all crops. When explaining the heavy metal uptake of plants, the bioavailability was more appropriate than the total contents of soil heavy metals. Therefore, bioavailability-based further research and management practices should be carried out continuously for the sustainable environment management, safe crop production, and human health risk reduction.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.774-778
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• 1999

Tee yields, physical properties and gel formation abilities or hot-water extractable material (HWEM) and water-soluble alginate (WSA) extracted from Laminaria japonica were estimated and compared with those of the alginate (ASA) extracted with alkali solution in the routine procedure. The contents of HWEM, WSA and ASA in Laminaria japonica were 8.3, 2.5 and $19.1\%$, respectively. The HWEM and WSA had no gel formation ability, whereas the ASA had a good gol formation ability. The HWEM and WSA were almost not viscous even in $1.5\%$ of the sample solution, whereas the ASA was very highly viscous in above $0.5\%$ of sample solution. The melting points of $1\%$ solution of HWEM, WSA and ASA sample were 31, 24 and $14^{\circ}C$, respectively. The solubility at melting point of each samples varied from 2.3 to 2.6 g/100 g water, and a few differences were observed.

• Journal of Soil and Groundwater Environment
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• v.20 no.4
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• pp.90-103
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• 2015

The agricultural soil, meets soil environmental standards whereas agricultural product from the same soil does not meet permissible level of contaminants, is identified in the vicinity of the abandoned mine in Korea. This study estimated the stabilization efficiency of Cd and Pb using limestone through the flood pot test for this kind of agricultural paddy soil. We had the concentration of the monitored contaminants in soil solution for 4 months and analyzed fractionations in soil and concentrations in rice plant. In soil solution of plow layer, the reductive Mn had been detected constantly unlike Fe. The concentrations of Mn in limestone amended soil was relatively lower than that in control soil. This reveals that the reductive heavy metals which become soluble under flooded condition can be stabilized by alkali amendment. This also means that Cd and Pb associated with Mn oxides can be precipitated through soil stabilization. Pb concentrations in soil solution of amended conditions were lower than that of control whereas Cd was not detected among all conditions including control. In contaminants fractionation of soil analysis, the decreasing exchangeable fraction and the increasing carbonates fraction were identified in amended soil when compared to control soil at the end of test. These results represent the reduction of contaminants mobility induced by alkali amendment. The Cd and Pb contents of rice grain from amended soil also lower than that of control. These result seems to be influenced by reduction of contaminants mobility represented in the results of soil solution and soil fractionation. Therefore contaminants mobility (phytoavailability) rather than total concentration in soil can be important factor for contaminants transition from soil to agricultural products. Because reduction of heavy metal transition to plant depends on reduction of bioavailability such as soluble fraction in soil.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.5
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• pp.510-515
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• 1999

Synthesize of anatase type $TiO_2$ from $TiCl_4$ solution was studied. KOH was used on dehydration reaction of $TiCl_4$ solution. Products of dehydration reaction was calcined at 300, 500, 700, 900, $1000^{\circ}C$ during 1hour. Calcined products was studied by XRD, DTA, and FT-IR for effect of calcined temperature. The results are as follow. \circled1 Product pf dehydration reaction at$ 90^{\circ}C$ was semicrystalline anatase type $TiO_2$ because it has a peak vary broad and low at the position of anatase crysral XRD pattern. \circled2 Pure titanium oxide semi-crystalline products were produced at acid pH condition which convert to anatase crystal at $300^{\circ}C$ and to rutile crystal at $700^{\circ}C$. \circled3 The chemical composition of semicrystalline products which was produce at alkali pH conditions, were potasium titante. Potasium-titanate semi-crystalline products crystallized at 630~$640^{\circ}C$ \circled4 The transition temperature of potassium dopped titanium oxide semi-crystalline products was increased with the contents of potasium. \circled5 The optimum synthesise condition of anatase $TiO_2$ products from $TiCl_4$ and KOH are pH 3~5 and $300^{\circ}C$ calcination.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.8-16
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• 2002

This study was performed to produce the high reactive lignin zero substrates from autohydrolyzed wood resources. In chemical compositions of used raw-materials, there were significant differences between two species, Japanese larch (Larix leptolepis) and oak (Quercus mongolica) woods. Japanese larch contained 25 to 3.5 times higher amounts of extractives than oak wood, which is mainly derived from high content of arabinogalactan in Japanese larch wood. Oak wood has 5% lower lignin content and 3% higher holocellulose and pentosans than larch wood. Concerned to changes in wood components during autohydrolysis pretreatment at 22 kg/cm² steaming pressure for 5~60 min, glucose content was constant during pretreatment, while hemicellulose and lignin were abruptly changed. Hemicellulose fraction was decreased significantly and lignin contents increased because of its condensation reaction with hemicellulose degradation products. The pH of hydrolyzates during pretreatment was decreased, reached upto pH 3 and since then leveled off. In the case of oak wood, same tendency was observed as in Japanese larch. Autohydrolysis followed by sodium chlorite and sulfite or bisulfite pretreatment was very effective in delignification of the substrates. In particular, two-stage delignification of autohydrolyzed woods with alkali and O₂-alkali resulted in very low lignin content substrates, such as 0~0.2% lignin substrate.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.3
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• pp.213-223
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• 2023

A total of 81 handmade soaps on sale on the market were collected from January to November 2022. To compare quality characteristics, all ingredients were referred to, and the pH, dry reduction, heavy metals (lead, arsenic, cadmium, antimony, and mercury), and contents of free alkali were measured. All soaps had a slightly alkaline pH of 7.9 to 11.2, average drying loss was 17.6%, and free alkali was hardly detected. The average values of all heavy metals were 0.104 ㎍/g for lead, 0.035 ㎍/g for arsenic, 0.002 ㎍/g for cadmium, 0.048 ㎍/g for antimony, and 0.0003 ㎍/g for mercury. The results of handmade soap were below the recommended in regulations on safety standards for cosmetics of Ministry of Food and Drug Safety.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.179-185
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• 1987

The physicochemical properties and characteristics of sweet potato starches which were isolated from the six varieties were investigated. The shapes of starch granules which observed through photomicroscope and scanning electron microscope lucre round and polygonal, but those of the Shinmi were most polygonal, and the average diameters were in the range of $10.4{\sim}14.2$ microns. The amylose contents were between 25% and 28%, and blue values and alkali numbers were in the range of $0.29{\sim}0.36$, $7.0{\sim}12$, respectively. The swelling power and solubility patterns of the starches were negligible until $50^{\circ}C$, thereafter it increased rapidly and the Eunmi showed highest water binding capacity of 211.6%. Amylogram pattern of 6% starch solutions were similar to no peak viscosity, but maximum viscosity varied widely with varieties. A significant positive correlation was observed between amylose content and average gelatinization temperature. Taste and texture of the steam cooked sweet potatoes were negatively and positively correlated with moisture and amylose contents, respectively, while those of the microwave cooked sweet potatoes were only positively correlated with amylose contents.