• 호남수학학술지
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• 제30권3호
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• pp.411-423
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• 2008

In the field of population dynamics and chemical reaction the possibility or the existence of spatially and temporally nonhomogeneous solutions is a very important problem. For last 50 years or so there have been many results on the pattern formation of chemical reaction systems studying reaction systems with or without diffusions to explain instabilities and nonhomogeneous states arising in biological situations. In this paper we study time-dependent properties of a predator-prey system with functional response and give sufficient conditions that guarantee the existence of stable limit cycles.

• Fibers and Polymers
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• 제5권1호
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• pp.44-51
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• 2004

Three bi-functional reactive dyes such as Bis(vinylsulphone) type, Bis(monochlorotriazine) type and Bis(mononicotinotriazine) type were applied to regular viscose rayon and new regenerated cellulosic fiber ($enVix^ⓡ$) which was prepared from cellulose acetate fiber by the hydrolysis of acetyl groups, and their dyeing properties and fastness properties were compared. enVix exhibited better dyeability and fastness than regular viscose rayon and these results were also explained by the differences in the supramolecular structure of these two fibers.

• 동아시아식생활학회지
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• 제11권2호
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.17-22
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• 1997

Casein was chemically modified with acetic, succinic, and maleic anhydride and changes in functional pro-perties were evaluated as affected by the degree of modification. Chemical modification resulted in casein with unique functional properties depending upon the type of anhydrid used and the degree of modification. It was possible to control heat coagulation, calcium precipitability, forming and emulsion capacity and stability. At pH 4.5 heat coagulation was 0% in the case 74.1% acetylated casein; on the contrary, succinylation and maleyation resulted in highly heat sensitive protein. Foaming properties were improved markedly by suc-cinylation and maleylation at pH 4.5. However, emulsifying properties were enhanced only by maleylation.

• PNF and Movement
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• 제2권1호
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• pp.35-47
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• 2004

Purpose : The purpose of this article was to review the literature on contractile properties of skeletal muscle with reference to its molecular and functional diversity. Method : This review outlines scientific findings regarding different contractile properties in skeletal muscle fibers, and discusses their involvement in functional diversity. Result & Conclusions: Muscle fibers possess distinct mechanical and energetic properties. Myosis, one of the primary contractile muscle proteins, displays structural, functional variability and plays the role of the molecular motor of muscle contraction. Muscle satellite cells are normally mitotically quiescent, but initiate proliferation and give rise to daughter myogenic precursor cells as required for the postnatal growth and regeneration of adult muscle. Passive extensibility is an important component of total muscle function because it allows for the maximal length of skeletal muscles. Proprioceptive neuromuscular facilitation(PNF) stretching can help to restore or improve flexibility and coordination, thereby improving overall muscle function.

• 식품과학과 산업
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• 제52권4호
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• pp.346-357
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• 2019

In recent years, starch nanoparticles (SNPs) have been received much attention due to their unique characteristics different from native starch. Also, SNPs have economic and environmental advantages because they are prepared from starch, a cheap and safe natural polymer. It can be used in various industrial applications such as food additives, drug carriers, etc. SNPs have been prepared using different methods and their physiochemical, functional properties and possible industrial applications have been reported. Based on these studies, SNPs are expected to be the promising food materials and expand their utilization in many industries in the future. This review covered the overall researches on SNPs, including preparation, physicochemical and functional properties, and discussed their current and future applications including resistant starch materials.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.209-213
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• 2006

Relationship between printability and rheological properties of UV flexographic (flexo) inks were investigated. UV flexo suspensions of carbon black in liquid medium having various binding materials such as acylate pre-polymer, di/multi-functional monomer, and diluents, were used as sample inks. Inks were characterized on a rheometer in terms of steady and dynamic behaviors. To understand the rheological properties of UV flexo inks, we must determine the specific rheological properties of chemical and/or physical interactions of their components (pigments, functional monomers, and pre-polymers). In particular, we discussed the influence of multi-functional monomers and the relationship between the rheological properties and transient networks formed by carbon black. In this study, we investigated the interrelationships between rheological properties of UV flexo inks and chemical and/or physical interactions of their components. To investigate correlations between the printability and the rheological behaviors induced by interfacial interactions between ink compositions, we carried out rheological tests of UV ink suspensions. The results were compared with printing tests so as to find out the relationship between printability and rheological properties of ink.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2007년도 The 1st International Symposium on Advanced Magnetic Materials
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• pp.184.2-184.2
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• 2007

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2008년도 Asian Magnetics Conference
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• pp.161.1-161.1
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• 2008

• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.