• Journal of the Mineralogical Society of Korea
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• v.18 no.3 s.45
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• pp.183-194
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• 2005

The mineralogical, physicochemical and thermal properties of the Myogi bentonite occurring in Japan were measured. A adsorption properties of U, Th, Ce and Eu ions on the Myogi bentonite were also investigated in different solution concentrations and pH conditions. The Myogi bentonite showed a strong alkaline character (pH 10.4), very high swelling, viscosity property and CEC, and a slow flocculation behavior due to the strong hydrophilic property. By the thermal analysis, the dehydroxylation of crystal water in bulk and clay fractions of the Myogi bentonite occur at $591^{\circ}C$ and $658^{\circ}C$, respectively, The adsorption experiments of ions such as U, Th, Ce and Eu were conducted for 0.2 g bentonites with 20mL solutions of various concentrations and different pH conditions with pH 3, 5, 7, 9, and 11. As a result, the Myogi bentonite showed excellent adsorption capacities for Ce, Th and Eu ions, whereas U ion showed very low adsorption capacity. Generally, Ce, Th and Eu ions showed the similar adsorption properties for the different concentrated solutions and pH conditions. These adsorption properties seem to be affected by the formation of various forms of chemical species and precipitation as well as ionic exchange reaction and surface adsorptions on smectite. Some associated zeolite minerals perhaps have some effects on the adsorption of U, Th, Ce and Eu on Myogi bentonite.

• Korean Journal of Materials Research
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• v.11 no.6
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• pp.465-471
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• 2001

The effect of sintering condition on the mechanical properties and leachability of polydispersed ceramic core body made by gel-casting process in aqueous medium have been investigated. The polydispersed ceramic slip that has low viscosity($\leq$1000cP, at 1000cP (at $50sec^{-1}$ ) and high solid loading(50vo1%) was obtained. The green bodies were fabricated through casting and gelation at room temperature followed by drying at $25^{\circ}C$for 48hrs under relative humidity of 80%. Crack-free green body was successfully fabricated through the above process. The strength at room temperature, apparent bulk density, and shrinkage of the ceramic core body increased propotionally with increasing sintering temperature(1100~150$0^{\circ}C$). However, porosity of the ceramic core body showed relatively low vague. Leaching rate of sintered core body increased with increasing porosity of the sintered body, and was significantly dependent upon the concentration of alkali caustic solution at the same leaching temperature.

• Bulletin of the Korean Chemical Society
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• v.7 no.2
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• pp.137-142
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• 1986

The luminescence spectra of $Ru(bpy)_3^{2+}$ in poly(methacrylic acid) (PMA) solutions varied sensitively with pH. At pH < 5.5, the emission intensity increased with pH up to 4 times, while it decreased with pH beyond the pH. The enhanced emission intensity was accompanied by blue-shift of the emission maxima as much as 15 nm. The enhancement of emission intensity was attributed to the restricted rotational mobility of ligand of the cation bound to densely coiled PMA molecules at pH < 5.5. The sharp decrease in emission intensity with increasing pH near pH 5.6 was accounted for conformational transition of the polymer to more extended structure, which was also revealed in viscosity measurement. The enhancement of emission intensity became higher as NaCl concentration of the solution increased. The binding constant of $Ru(bpy)_3^{2+}$ with two carboxylate groups of PMA was calculated as $2{\times}10^5\;M^{-1}$ in 0.1 M NaCl at pH 5.2. The pH dependence of luminescence quenching rate of $Ru(bpy)_3^{2+}$ by $Cu^{++}$ also showed maximum near pH 5, and the rate was more than $10^3$ times higher than that in water, whereas the maximum enhancement of quenching rate (about 20 times) in poly(acrylic acid) (PAA) solution occurred at pH 4.5. On the other hand, the pH dependence for neutral water soluble nitrobenzene (NB) exhibited opposite trend to that of $Cu^{++}$. The quenching constant vs pH curve for $MV^{++}$ was composite of those for $Cu^{++}$ and NB. The anomalous high quenching rate for $Cu^{++}$ in PMA solution at pH < 5.5 was attributed to the binding of $Ru(bpy)_3^{2+}$ and $Cu^{++}$ to the same region of PMA, when it conforms densely coiled structure in the pH range. The observation of mininium quenching rate for NB near pH 5.5 indicated that the $Ru(bpy)_3^{2+}$ bound to the densely coiled PMA is not accessible by NB, which is in bulk water phase. The composite nature of the pH dependence of quenching rate for $MV^{++}$ in PMA solution was attributed to the smaller binding affinity of the cation to PMA, compared to that of $Cu^{++}$. The sharp, cooperative conformational transition with pH observed in PMA was not revealed in PAA. But, the pH dependence of quenching rates in this polymer reflected increased charge density and, thus, binding of cations to the polymer, and expansion of the polymer chain with pH.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• 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.

• Journal of the Korean Chemical Society
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• v.45 no.6
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• pp.555-561
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• 2001

Vinyl acetate usually used in PVA resin preparation was converted to PVAc by bulk polymerization using AIBN as a initiator and PVA was synthesized by changing the concentration of NaOH added for saponification subsequently. As a result of estimating molecular weight using GPC, molecular weight increased as the NaOH concentration increased to 2.5 N, 5.0 N, 7.5 N and 10.0 N and polydispersity had similar values of 2.1~2.3, however, showed slightly decreasing tendency. In addition, PVA saponificated by 10.0 N-NaOH showed high syndiotacticity in observation of tacticity using NMR spectroscopy. From this fact, the degree of tacticity was predicted to be high and it was in good agreement with the tendency of polydispersity by GPC. Also, from the result of FT-IR spectroscopy, it might be known that hydrolysis was more promoted in the PVA with 10.0 N-NaOH than other NaOH concentration. Intrinsic viscosity measured using Ubbelohde viscometer, which increased as the concentration of NaOH added for saponification increased. The change of shear strength with the change of shear rate was investigated using Brookfield viscometer, in consequence, viscosity of PVA synthesized decreased as shear rate increased. PVA solution confirmed to show the shear thining behavior by Casson plot and PVA with 10.0 N-NaOH had the largest yield value. DSC measurement was performed to know the thermal properties of PVA. Tp had nearly constant value of 214$^{\circ}C$ in all cases except for adding 2.5 N-NaOH and $\Delta$H was increased as the concentration of NaOH increased. From this properties, it was concluded that the degree of hydrogen bonding was proportional to the added concentration of NaOH and the increase of the degree of hydrogen bonding and hydrophobic interaction could affect the rheological and thermal properties of title compound.

• Korean Journal of Agricultural Science
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• v.12 no.2
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• pp.292-308
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• 1985

This study was performed to obtain the basic data which can be applied to the use of foamed mortars using foaming agent of prefoamed type. The data was based on the properties of foamed mortars depending upon various mixing ratios of cement to fine aggregates, flow values and foam-cement ratio to compare those of cement mortar. The results obtained were summarized as follow; 1. At the mixing ratio of 1:0 and the foam-cement ratio of 6.00%, the increasing rate of water-cement ratio was 25% by flow $200{\pm}5mm$, 28% by flow $240{\pm}5mm$ and 32% by flow $280{\pm}5mm$. But it decreased as the mixing ratio gets poorer. The result showed that water amount increased because of the high viscosity caused by the increase of foam-cement ratio. The decrease of water-cement ratio was the greatest when the foam-cement ratio was 1.50%. 2. Absolute aridity bulk density of foamed mortars decreased with the increase of foam-cement ratio and the decrease of flow values. 3. Generally, compressive, tensile and bending strenghs of foamed mortars decreased with the decrease of flow values and the increase of foam-cement ratio. 4. The compressive strength was in proportion to tensile strength. It was estimated that the compressive strength was 8.8 times of tensile strength. The compressive strength was in proportion to bending strength. It was estimated that the compressive strength was 4.0 times of bending strength. The bending strength was in proportion to tensile strength. It was estimated that the bending strength was 2.1 times of tensile strength. 5. At the mixing ratio of 1:1 the lowest absorption rates were showed by foamed mortars, respectively. It was significantly higher at the early stage of immersed water.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

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 quality 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 cultivars 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, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. 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 texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" 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 microscope. 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 IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation 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 breed. 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 grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.