• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 추계학술대회 논문집 Vol.15
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• pp.588-591
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• 2002

Radiation technology is an effective way for regulating polymeric materials to physicochemical and mechanical properties. The effect of radiation on mechanical and electrochemical properties of new rubber-like polymeric composite materials based on poly(vinyl ether of ethyleneglycol : PVEEG) have been studied for investigating mechanical and electric property of polymer composites applications.

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제50권8호
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• pp.371-375
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• 2001

We attempted to fabricate polyurethane derivatives (PU-CN, PU-DCM) LB films by using LB method. Also, we investigated the monolayer behavior at the air-water interface by surface pressure-area (${\pi}$-A) isotherms. The surface morphologies and the physicochemical properties of LB films were investigated by atomic force microscopy(AFM) and UV-vis spectroscopy, respectively. And, the electrical properties of polyurethane derivatives LB films were investigated by using the conductivity and the dielectric constant. In the surface morphologies, physicochemical and electrical properties of polyurethane derivatives LB films, the properties is different as to the polyurethane derivatives, it is considered that this phenomena could be described by the difference of lumophore pendant which was adhered at PU main chain.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2000년도 추계학술대회 논문집 학회본부 C
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• pp.458-460
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• 2000

We attempted to fabricate polyurethane derivatives (PU-CN, PU-DCM) LB films by using LB method. Also, we investigated the monolayer behavior at the air-water interface by surface pressure-area ($\pi$-A) isotherms. And, the surface morphologies and the physicochemical properties of LB films were investigated by atomic force microscopy (AFM) and UV-vis spectroscopy, respectively. Also, the electrical properties of polyurethane derivatives LB films were investigated by using the conductivity, the dielectric constant and activation energy. In the surface morphologies, physicochemical, electrical properties of polyurethane derivatives LB films, the properties is different as to the Polyurethane derivatives, it is considered that this phenomena could be described by the difference of lumophore pendant which was adhered at PU main chain.

• Journal of Ginseng Research
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• 제18권2호
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• 한국식품조리과학회지
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• 제29권6호
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Journal of Applied Biological Chemistry
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• 제56권2호
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• pp.101-107
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• 2013

Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.

• 한국식품과학회지
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• 제25권4호
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• pp.334-339
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• 1993

전분입자의 크기는 동부와 녹두가 좀 작았으며, 강남콩과 팥은 약간 더 컸다. 아밀로오스 함량은 녹두와 강남콩이 시료 중 약간 더 많았으나 모두 $25{\sim}29%$의 범주였다. 강남콩전분의 팽윤력은 전 온도범위에서 다른 시료에 비해 아주 낮았다. Brabender Visco/amylo/Graph 결과는 동부, 녹두, 팥은 호화 점도도 크고, 노화시점도의 증가도 크지만, 강남콩은 점도의 증가가 아주 낮았다. 아밀로그램에서 점도의 변화양상은 아밀로오스 함량과는 관계가 없고, 아밀로오스의 크기나 전분립의 형태, 결정화 정도 등에 더 밀접한 관계가 있었다. DSC에 의해 조사한 호화 양상에서 강남콩이 호화 개시온도가 다른 시료보다 더 높았으며 동부와 녹두는 대체로 낮은 편이었으나 이들의 호화엔탈피는 거의 비슷하였다. 이상의 결과에서 동부와 녹두전분의 특성은 거의 유사하였으며, 강남콩은 이들과 많은 차이를 보였고, 팥은 중간적 특성을 나타냈다.

• 한국축산식품학회지
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• 제35권5호
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• pp.577-584
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• 2015

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.148-155
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• 2018

To get a better understanding of the effect of physicochemical properties and microstructure on $SO_2$ absorption behavior of DESs with different molar ratios of EmimCl and EG (from 2:1 to 1:2), densities (${\rho}$), viscosities (${\eta}$), speeds of sound (u), refractive indices ($n_D$), and thermal decomposition temperatures ($T_d$) of EmimCl-EG DESs were measured and used to obtain the other derived properties, such as thermal expansion coefficient (${\alpha}_p$) and activation energy for viscous flow ($E_{\eta}$). Moreover, FT-IR spectra and in situ variable-temperature NMR spectroscopy were employed to study the microstructures of DESs. Based on physicochemical and spectroscopic properties, the influence of the concentrations of EmimCl on the interactions in DESs was explored to be associated with their $SO_2$ absorption behavior. The results show that the interactions between $Emim^+$ and $Cl^-$ of EmimCl is gradually weakening with increasing the concentration of EG in DESs by forming of hydrogen bond interaction of $O-H{\cdots}Cl^-$, resulting in a decrease of ${\rho}$, ${\eta}$, u, $n_D$, and $T_d$ of DESs, and hindering the charge-transfer interaction of $SO_2$ with $Cl^-$ and deceasing $SO_2$ capture capacity. Moreover, the $SO_2$ absorption capacity of DESs is proportional to their ${\rho}$ and $E_{\eta}$, respectively.

• 한국축산식품학회지
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• 제37권5호
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• pp.708-715
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• 2017

The acid pretreatment of collagen molecules disrupts their crosslinks and assists in the release of acid-soluble proteins, fats, and other components. Generally, to achieve optimum extraction efficiency, strong acids may be used at a lower acid concentration compared to weak acids. This study aimed to determine the yield and physicochemical properties of gelatins extracted from buffalo hides pretreated with different acids. Hides were extracted with hydrochloric, citric, and acetic acids at concentrations of 0.3, 0.6, 0.9, 1.2, and 1.5 M. A completely randomized design and the least significant difference test were used in the experimental design, and all measurements were performed in triplicate. The highest yield (29.17%) was obtained from pretreatment with 0.9 M HCl. The gel strength did not differ significantly (p>0.05) according to acid type (280.26-259.62 g Bloom), and the highest viscosity was obtained from the 0.6 M citric acid pretreatment. All the gelatins contained ${\alpha}$- and ${\beta}$-chain components and several degraded peptides (24-66 kDa). The color and Fourier-transform infrared spectrum of the gelatin extracted using 0.9 M HCl were similar to those of commercial bovine skin gelatin. In general, the physicochemical properties of the gelatin complied with the industry standard set by the Gelatin Manufacturers Institute of America, revealing that buffalo hide could serve as a potential alternative source of gelatin.