• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Journal of Sensor Science and Technology
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• v.4 no.3
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• pp.80-88
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• 1995

This paper presents the fabrication of a metal-insulator-metal(MIM) antifuse structure consisting of insulators sandwiched between top electrode, Al, and bottom electrode, TiW and additionally studies on antifuse properties depending on the condition of insulator. The intermetallic insulators, prepared by means of sputter, comprised of silicon oxide and tantalum oxide. In such an antifuse structure, silicon oxide layer is utilized to decrease the leakage current and tantalum oxide layer, of which the dielectric strength is lower than that of silicon oxide, is also utilized to lower the breakdown voltage near 10V. Finally sufficient low leakage current, below 1nA, and low programming voltage, about 9V, could be obtained in antifuse device comprising $Al/Ta_{2}O_{5}(10nm)/SiO_{2}(10nm)/TiW$ structure and OFF resistance of 3$3.65M{\Omega}$ and ON resistance of $7.26{\Omega}$ could be also obtained. This $Ta_{2}O_{5}/SiO_{2}$ based antifuse structures will be promising for highly reliable programmable device.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.8
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• pp.340-346
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• 2002

Capacitor material utilized in the downsizing passive devices and integration of passive devices requires the physical and electrical properties at given area such as capacitor thickness reduction, relative dielectric constant increase, low leakage current and thermal stability. common capacitor materials, $Al_2O_3$, $SiO_2$, $Si_3N_4$, $SiO_2$/$Si_3N_4$, TaN and et al., used until recently have reached their physical limits in their application to integration of passive devices. $Ta_2O_{5}$ is known to be a good alternative to the existing materials for the capacitor application because of its high dielectric constant (25~35), low leakage current and high breakdown strength. Despite the numerous investigations of $Ta_2O_{5}$ material, there have little been established the clear understanding of the annealing effect on capacitance characteristic and conduction mechanism. This study presents the dielectric properties $Ta_2O_{5}$ MIM capacitor structure Processed by $O_2$ RTA oxidation. X-ray diffraction patterns showed the existence of amorphous phase in $600^{\circ}C$ annealing under the $O_2$ RTA and the formation of preferentially oriented-$Ta_2O_{5}$ in 650, $700^{\circ}C$ annealing and the AES depth profile showed $O_2$ RTA oxidation effect gives rise to the $O_2$ deficientd into the new layer. The leakage current density respectively, at 3~1l$\times$$10_{-2}$(kV/cm) were $10_{-3}$~$10_{-6}$(A/$\textrm{cm}^2$). In addition, behavior is stable irrespective of applied electric field. the frequency vs capacitance characteristic enhanced stability more then $Ta_2O_{5}$ thin films obtained by $O_2$ reactive sputtering. The capacitance vs voltage measurement that, Vfb(flat-band voltage) was increase dependance on the $O_2$ RTA oxidation temperature.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.147-151
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• 2004

This study aims at measuring electrical and rheological properties of cosmetic emulsions on the skin under shear flow. The effects of volume ratio and surfactants on structural changes of emulsions were examined by determining the changes of electrical resistance, viscosity, and morphology. As the ratio of the internal phase increased, the phase inversion occurred more quickly. The viscosity change was found to increase with increasing of the variation of electrical resistance of the emulsions. This phenomenon may be caused by decreased resistant force against the shear flow because of the breakdown of the internal phase. Surfactants a]so played a key ro]e on phase transition of emulsions. It is likely that polymeric surfactants anchoring on the emulsion surface reinforced the interfacial mechanical strength. As the concentration of surfactants increased, the phase transition occurred more slowly. It has been demonstrated that the phase changes of emulsions under shear flow can be monitored on the real-time basis by using a JELLI$\^$TM/ chip system, a combination of conductiometry and rheometry. Our approach is expected to a useful experimental tool for predicting the phase transition of the cosmetic products during skin application.

• Journal of the korean academy of Pediatric Dentistry
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• v.25 no.1
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• pp.103-115
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• 1998

Adhesion of composite resin to tooth structure has been of tremendous signgicance in clinical dentistry. Due to the lack of adhesion between composite restorative resins and enamel and dentin, microleakage occurs at the tooth/restoration interface. This may lead to discoloration, secondary caries, marginal breakdown, postoperative sensitivity, and even pulpal pathology. According to extensive use of composite resin, every effort on improving bonding strength and reducing microleakage between a tooth and composite resin has been continued. This study was conducted to determine the difference in microleakage in enamel and dentin treated with air-abrasion, acid etching and combination when restored with composite resin. Class V cavities were prepared on 30 premolars. The specimens were divided into following groups. group 1:air-abrasion+Scotchbond Multi-purpose group 4 :air-abrasion+All-Bond 2 group 2:acid etching+Scotchbond Multi-purpose group 5 :acid etching+All-Bond 2 group 3:combination+Scotchbond Multi-purpose group 6 :combination+All-Bond 2 #combination:air-abrasion + acid etching The specimens were filled with Z-100 after application of Scotchbond Multi-purpose and All-Bond 2. Thermocycling was conducted by alternately dipping the specimens in $5^{\circ}C$ and $55^{\circ}C$ water for 30 seconds 500 times. 1% methylene blue was applied and the specimens were left for 24 hours at $37^{\circ}C$. After washing out the dye, the tooth was sectioned buccolingually along the axis. The sectioned surface was observed with stereoscope for dye penetration. The author has measured the microleakage in teeth prepared with air-abrasion, acid ethching and combination to study the difference in microleakage following different methods of tooth surface treatment and has come to following results. 1. In comparing microleakage between groups, group 1 and 4 showed statistically significant difference from group 2, 3, 5 and 6(p<0.05). There was no significant difference among group 2, 3, 5, 6(p>0.05) nor between group 1 and 4(p>0.05). 2. In comparing microleakage among tooth surface treatment methods, Air-abrasion group showed significantly more microleakage than acid etching group and combination(airabrasion + acid etching) group(p<0.05). Combination(acid etching+air-abrasion)group tended to show lesser microleakage than acid etching group, but this was not statistically significant(p>0.05). 3. In comparing microleakage between bonding agents, there was no statistically significant difference between Scotch bond Multi-purpose and All-Bond 2(p>0.05).

• Journal of the Korean Geosynthetics Society
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• v.16 no.2
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• pp.121-129
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• 2017

There have been a number of water and sewer pipe breakdown reports followed by ground subsidence. Also, the excavating works for construction due to overcrowding of city have been common. Particularly, in urban areas ground becomes unstable because of the lowered lifeline sinkage followed excavation and backfilling. In order to solve the problem, some reinforcement works for ground by rod tamping or grouting have been applied. However, it is hard to predict when the buried utilities in underground will be damaged. Also, there is a limit for the underground exploration and investigation methods. Therefore, in this study, the estimated about the water soluble polymer pouch including poor mixed admixture which is designed to eliminate the dangerous factors. The reinforcement strength of this method was confirmed by verifying three points: meltiness in a certain period, water solubility in the ground water level, and characteristics of the pouch, which can be stored in daily conditions. It is also proved that this method allows to keep the ground from getting weakened in the installation of water and sewer pipe along with back filling materials.

• Food Engineering Progress
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• v.15 no.4
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• pp.332-337
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• 2011

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.587-593
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• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

• Journal of Life Science
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• v.32 no.6
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• pp.482-490
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• 2022

Sarcopenia, a geriatric and multifactorial syndrome characterized by progressive systemic skeletal muscle disorder, may be associated with many comorbidities. Sarcopenia caused by a decrease in muscle mass and muscle strength is accompanied by the aggravation of various pathological conditions, and as life expectancy increases, its prevalence will continue to increase in the future. During the aging process, chronic oxidative stress and increased inflammatory responses act as major contributors to skeletal muscle loss. In addition, disruption of autophagy and apoptosis signals associated with dysfunction of mitochondria, which are essential for energy metabolism, accelerates the loss of muscle proteins. The pharmacological effect of cordycepin, a major physiologically active substance in the genus Cordyceps, which has been widely used for the prevention and treatment of various diseases for a long time, is directly related to its antioxidant and anti-inflammatory actions. In this review, we present the correlation between apoptosis, autophagy, protein catabolism, and satellite cell activity important for muscle regeneration using cordycepin for the prevention and treatment of sarcopenia. Although there have been few studies so far on the use of cordycepin for sarcopenia, previous studies suggest that cordycepin may contribute to inhibiting the age-related weakening of mitochondrial function and blocking the breakdown of muscle proteins. In addition, the protective effect of cordycepin on muscle cell damage is considered to be closely related to its antioxidant and anti-inflammatory activities. Therefore, it is considered that more continuous basic research is needed, focusing on the molecular biological mechanism of cordycepin, which is involved in the anti-aging of muscle cells.