• Journal of the Korean Ceramic Society
• /
• v.42 no.7 s.278
• /
• pp.503-508
• /
• 2005

A simple and effective method for the synthesis of LiMn$_{2}$O$_{4}$ powder as a cathode material for lithium secondary battery is reported. Micrometer size LiMn$_{2}$O$_{4}$ was prepared by combustion synthesis technique employing initial mixture of l.l LiNO$_{3}$ -1.3Mn-0.7MnO$_{2}$-1NaCl composition. Parametric study of the combustion process including molar ratio of Mn/MnO$_{2}$ and NaCl concentration were carried out under air atmosphere. The combustion products obtained were additionally heat treated at the temperature 900$^{\circ}C$ and the washed by distilled water. The results of charging-discharging characteristics revealed that LiMn$_{2}$O$_{4}$ cell synthesized in the presence of NaCl had a high capacity and much better reversibility than one formed without NaCl An approximate chemical mechanism for LiMn$_{2}$O$_{4}$ formation is proposed.

• Journal of Life Science
• /
• v.6 no.4
• /
• pp.250-263
• /
• 1996

In this study Carotenoprotein from Styela clava were extracted, and purified by ammonium sulfate fraction, Sephadex G- 200 gel chromatography and DEAE-cellulose ion exchange chromarography. The purified carotenoprotein from styela clava had absorption maxima of 487nm, 463nm and 280nm, and the carotenoid liberated from carotenoprotein had 478nm and 452nm with inflexion. One miligram of caroteno-protein contained 0.35 $\mu$g of carotenoid. The carotenoprotein had an approximate molecular weight of 398 kDa (gel filtration). SDS-PAGE showed only a single polypeptide chain with a molecular weight of 62.4 kDa. The amino acid composition of the carotenoprotein were mainly glutamic acid(11.48%), valine(10.75%), leucine (10.45%), aspartic acid(9.94%), while cysteine and tryptophan were not found. The carotenoprotein contained lipid as structure units. In the carotenoprotein, the major fatty acids were oleic acid, plamitoleic acid and palmiunsaturated fatty acids 33.6%, saturated fatty acids 18.6%. In addition, the levels of higher unsaturated fatty acids were high as much as 30.8% of the total fatty acids. Carotenoid was extracted from the carotenoprotein by acetone. Thin layer chromatography showed only carotenoid to be present. Its chemical reactivities and spectroscopic properties were studied and elucidated as astaxanthin.

• Journal of Ginseng Research
• /
• v.9 no.1
• /
• pp.128-134
• /
• 1985

In order to study the effect of honey concentration on the quality of honeyed ginseng in the process of manufacturing honeyed ginseng, honeyed ginseng was manufactured under the various condition of honey concentration, 40 brix, 50 brix, 60 brix and 70 brix and the approximate composition, the yield and organoleptic test of them were investigated. The results obtained were as follows. 1. The higher honey concentration was used, the yield of honeyed ginseng was increased. 2. The higher honey concentration was used, the amount of total sugar was increased while the amount of crude saponin, crude protein. crude fat, crude fiber and crude ash was decreased. 3. Free sugars of honeyed ginseng consist of rhamnose, xylose, fructose, glucose, sucrose and maltose, 4. The amount of saponin lost in the process of manufacturing honeyed ginseng was 2.5%-5.0%, therefore honey concentration was not so effective on the loss of saponin. 5. According to organoleptic test, H-3 and H-2 treating honey concentration at 60 brix and 50 brix was the best and better of all.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.99-104
• /
• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 2001.05a
• /
• pp.65-68
• /
• 2001

RBFN has some problem that because the basis function isnt orthogonal to each others the number of used basis function goes to big. In this reason, the Wavelet Neural Network which uses the orthogonal basis function in the hidden node appears. In this paper, we propose the composition method of the actual function in hidden layer with the scaling function which can represent the region by which the several wavelet can be represented. In this method, we can decrease the size of the network with the pure several wavelet function. In addition to, when we determine the parameters of the scaling function we can process rough approximation and then the network becomes more stable. The other wavelets can be determined by the global solutions which is suitable for the suggested problem using the genetic algorithm and also, we use the back-propagation algorithm in the learning of the weights. In this step, we approximate the target function with fine tuning level. The complex neural network suggested in this paper is a new structure and important simultaneously in the point of handling the determination problem in the wavelet initialization.

• Structural Engineering and Mechanics
• /
• v.36 no.5
• /
• pp.545-560
• /
• 2010

Two or more distinct materials are combined into a single functionally graded material (FGM) where the microstructural composition and properties change gradually. Thermal post-buckling behavior of uniform slender FGM beams is investigated independently using the classical Rayleigh-Ritz (RR) formulation and the versatile Finite Element Analysis (FEA) formulation developed in this paper. The von-Karman strain-displacement relations are used to account for moderately large deflections of FGM beams. Bending-extension coupling arising due to heterogeneity of material through the thickness is included. Simply supported and clamped beams with axially immovable ends are considered in the present study. Post-buckling load versus deflection curves and buckled mode shapes obtained from both the RR and FEA formulations for different volume fraction exponents show an excellent agreement with the available literature results for simply supported ends. Response of the FGM beam with clamped ends is studied for the first time and the results from both the RR and FEA formulations show a very good agreement. Though the response of the FGM beam could have been studied more accurately by FEA formulation alone, the authors aim to apply the RR formulation is to find an approximate closed form post-buckling solutions for the FGM beams. Further, the use of the RR formulation clearly demonstrates the effect of bending-extension coupling on the post-buckling response of the FGM beams.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.19 no.2
• /
• pp.490-494
• /
• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of Animal Science and Technology
• /
• v.62 no.6
• /
• pp.903-911
• /
• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Journal of Life Science
• /
• v.5 no.4
• /
• pp.170-180
• /
• 1995

A carotennnoprotein from the skin of Ascidian(Halocynthia roretzi) was extracted by Triton X-100 and purified by ammonium sulfate fraction, SephadexG-200 charomatography and DEAE-cellulose ion exchange chromatography. The carotenoprotein was redwith broad $\lambda$$_{max}$ between 495, 467 and 318nm. The red carotenoprotein had an approximate molecular weight of 326KDa(gel filtration). SDS-PAGE indicated the presence of two polypeptodes of 84.1KDa and 74.4KDa, with different mobility in polyacrylamide gel electrophoresis. In the presence of denaturing agents such as organic solvent aand extreme pH, the red complex readily disociates to liberate the yellow carotenoid($\lambda$$_{max}$ 452nm) and a colourless apoprotein. The amino acid composition of carotenoprotein were mainly threonine(15.2%), aspartic acid(12.2%), glutamic acid(11.9%) and serine(9.6%), while proline was not found. The carotenoprotein consisted of lipids as structure units. Its major fatty acids composion were C$_{18:1}$, C$_{16:1}$, and C$_{16:0}$. The monounsaturated fatty acids(41.5%) contained abundant content compared to other fatty aacids(polyunsaturated fatty acids 37.4%, saturated fatty acids 20.6%).

• Korean Chemical Engineering Research
• /
• v.61 no.2
• /
• pp.234-239
• /
• 2023

Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. There is a great deal of renewable energy potential in the biomass of vegetables and fruits, which can be used to generate power and steam, as well as fuel for human consumption and laboratory solvents. To maintain the nutritional, antioxidative, and functional qualities of sapota fruit, wine was made by fermenting it with wine yeast (Saccharomyces cerevisiae). The wine's approximate composition was as follows: total soluble solids, 2.38°Brix; total sugar, 3.8 g/100 ml tartaric acidity (TA), 1.29 g tartaric acidity total phenolics, 0.21 g/100 mL; pH, 3.02; acid/100 mL; pH, 3.02; total phenolics, 0.21 g/100 mL; 22 g/100 ml -carotene; 1.78 g/100 ml ascorbic acid mg/100 ml; 0.64 mg/100 ml lactic acid; and The ethanol percentage is 8.23% (v/v). The sapota wine was delicious. A DPPH-scavenging 2, 2-diphenyl-1picryl hydroxyl (DPPH) at a dosage of 250 g/ml, the activity was 46%. Infrared alcohols, phenethylamines, and other compounds were discovered via spectroscopy.