• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.219-223
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• 1999

The effects of the transreactions on the rheological properties have been found in the poly(ethylene 2, 6-naphthalate) (PEN) and poly (ethylene terephthalate) (PET) blends. The rheological properties were very much dependent on the blend compositions, which, in turn, were related to extent of the reactions. In particular, a blend with 50/50 wt% composition exhibits an unusual and remarkable decrease in complex viscosity and it may be related to the randomness of the copolymer structure through transreactions. It has been identified by investigating the extent of transreactions and block length of the copolymer from the (ethylene 2, 6-naphthalate) (EN) and (ethylene terephthalate) (ET) units from $^1{H}$ n.m.r. spectra.

• Polymer(Korea)
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• v.30 no.2
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• pp.108-111
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• 2006

In this work, the effect of the hydrophobicity of acrylic polymers on the membrane morphology was investigated. The membranes were prepared with poly(methyl methacrylate) (PMMA), poly(ethyl methacrylate) (PEMA), poly (butyl methacrylate) (PBMA), poly(isobutyl methacrylate), and their blends using the wet phase inversion method. PMMA and PEMA having a relatively less hydrophobicity formed the channel-like structure, whereas PBMA and PIBMA having more hydrophobic units formed the finger-like structure. These morphological changes were attributed to differences in the solidification process of the polymer-rich phase determine d by the polymer/solvent/nonsolvent ternary phase diagram. The membrane structures of the blends were controlled by the main component of their blends.

• The Journal of Industrial Distribution & Business
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• v.8 no.1
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• pp.23-31
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• 2017

Purpose - Market orientation is a key factor for business performance in today's fluctuating conditions. This study investigates whether the employment of innovation can improve the innovative capability and increase the performance by gaining competitive advantages or not. Therefore, this study aims to investigate the effects of market orientation on the performance of small and medium size distributer enterprises (SMDEs) in Iran. Research design, data, and methodology - Customer orientation, Competitor orientation, and Inter-functional coordination have been regarded as market orientation indices to determine the effects of these indices on marketing innovation, gaining competitive advantages, and companies' performance as well. Data were collected from managers and experts in SMDEs in Iran. The structural equations modeling are used for analysis. Results - The results indicated that marketing innovation has been improved in competitive companies that enjoyed a high level of Inter-functional coordination among the various units. Besides, marketing innovation resulted in gaining competitive advantages regarding cost management, concentration, and differentiation in these companies. In addition, it was observed that SMDEs that obtain competitive advantages are equipped to reap superior performance. Conclusions - With cost management, differentiation and concentration are more likely to enhance the enterprise efficiency and effectiveness than other companies. Additionally, competitiveness, inter-functional coordination, and marketing innovation in SMDEs have a positive impact on marketing innovation.

• Journal of Photoscience
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• v.11 no.3
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• pp.121-127
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• 2004

The${\beta}$-glucosidases occur widely in all living organisms and has in general a tendency to form oligomers of varying numbers of subunits or aggregates, although the functional implications of such diverse oligomerization schemes remain unclear. In particular, the assembly mode of the oat ${\beta}$-glucosidase is very unique in that it multimerizes by linear stacking of a hexameric building block to form long fibrillar multimers. Some structural proteins such as actin and tubulin assemble into long fibrils in a helical fashion and several enzymes such as GroEL and Pyrodictium ATPase functional complexes, 20S proteasome of the archaebacterium Thermoplasma acidophilum, and lutamine synthetase fromblue-green algae, assemble into discrete oligomers upto 4 stacked rings to maintain their enzymatic activities. In particular, oat ${\beta}$-glucosidase exists in vivo as a discrete long fibrillar multimer assembly that is a novel structure for enzyme protein. It is assembled by linear stacking of hollow trimeric units. The fibril has a long central tunnel connecting to the outer medium via regularly distributed side fenestrations. The enzyme active sites are located within the central tunnel and multimerization increases enzyme affinity to the substrates and catalytic efficiency of the enzyme. Although it is suggested that oligomerization may contribute to the enzyme stability and catalytic efficiency of ${\beta}$-glycosidases, the functional implications of such diverse oligomerization schemes remain unclear so far.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1502-1507
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• 2012

The purpose of this study was to evaluate the antioxidant contents and activities of solvent fractions from methanolic extracts of cockscome flowers. The yield of methanolic extracts from cockscome flowers was 23.33%, whereas those of its solvent fractions (hexane, chloroform, ethyl acetate, butanol, and water) were 10.27, 20.00, 13.63, 17.55, and 38.54%, respectively. Total polyphenolic, flavonoid, tannin, and proanthocyanidin contents of methanolic extracts (ME) were 6.80 mg gallic acid equivalent (GAE)/g ME, 2.34 mg catechin equivalent (CE)/g ME, 6.23 mg tannic acid equivalent (TAE)/g ME, and $44.72{\mu}g$ CE/g ME, respectively. The highest total polyphenolic, flavonoid, and tannin contents of solvent fractions were 14.92 mg GAE/g solvent fraction (SF), 5.44 mg CE/g SF, and 13.38 mg TAE/g SF in the butanol fraction, respectively. The total proanthocyanidin contents were 42.47, 44.43, 50.03, 49.12, and $41.80{\mu}g$ CE/g SF, respectively. The DPPH and ABTS radical scavenging activities from cockscome flowers were 5.24 and 10.70 mg Trolox equivalent (TE)/g ME, respectively. The highest DPPH and ABTS radical scavenging activities of the solvent fractions were 12.53 and 21.09 mg TE/g SF in the butanol fraction, respectively. SOD-like activities of methanolic extracts from cockscome flowers were 7.96 units/mL, whereas those of its solvent fractions were 4.56, 6.15, 8.07, 12.36, and 5.21 units/mL, respectively. The results of this study show that notable antioxidant activities in cockscome flowers have significant health benefits.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.278-283
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• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measu-red from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of pretense was used for 1gr. of skim milk protein. Skim milk showed 30.5％ degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1 hr. and 3.5 hrs. groups were 3.37, 3.64, 10.21, 14.34％o at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1 hr. and 3.5 hrs. groups were 38.8,42.0,43.0,46.7ft at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1 hr. and 3.5 hr. group were lower than native skim milk and control groups. 1 hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH. meju protease. skim milk, solubility, emulsion, foam.

• Journal of the Korea Society of Computer and Information
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• v.13 no.7
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• pp.37-49
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• 2008

Services are reusable units in business level. Ubiquitous computing provides computing services anytime and anywhere. The combination of both is becoming an important paradigm of computing environment. Fundamentals of services require flexibility and interoperability, and key elements of ubiquitous modeling require interoperability and context-awareness. There are two kinds of methods to identify services. The top-down approach is based on business process, and the bottom-up approach is based on components. The first approach depends on experts' intuitions, while the second approach suffers the incapability of expressing non-functional expression through components. Although a feature-based approach is capable of expressing non-functional expression and identifying services in ubiquitous environment, the research on this issue is not adequately addressed by far. To promote this research, this paper proposes a feature-based method to identify services in ubiquitous computing. The method extracts initial-candidate-services from a feature model. Then, the ultimate services are identified through optimizing and analyzing the candidate-services. The proposed method is expected to enhance the service reusability by effectively analyzing ubiquitous domain based on feature, and varying reusable service units.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• Physical Therapy Rehabilitation Science
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• v.8 no.2
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• pp.93-98
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• 2019

Objective: The purpose of this study was to investigate the effect of robot arm reach training on upper extremity functional movement in chronic stroke survivors. Design: One group pretest-posttest design. Methods: Thirteen chronic stroke survivors participated in this study. Robot arm reach training was performed with a Whole Arm Manipulator (WAM) and a 120-inch projective display to provide visual and auditory feedback. During the robotic arm reach training, WAM provided gravity compensation and assist-as-needed (AAN) force according to the robot control mode. When a participant could not move the arm toward the target for more than 2 seconds, WAM provided AAN force to reach the desired targets. All patients participated in the training for 40 minutes per day, 3 times a week, for 4 weeks. Main outcome measures were the Fugl-Meyer Assessment (FMA), Action Research Arm Test (ARAT) and Box and Block Test (BBT) to assess upper extremity functional movement. Results: After 4 weeks, significant improvement was observed in upper extremity functional movement (FMA: 42.15 to 46.23, BBT: 12.23 to 14.00, p<0.05). In the subscore analysis of the FMA upper extremity motor function domains, significant improvement was observed in upper extremity and coordination/speed units (p<0.05). However, there were no significant differences in the ARAT. Conclusions: This study showed the positive effects of robot arm reach training on upper extremity functional movement in chronic stroke survivors. In particular, we confirmed that robot arm reach training could have a positive influence by leading to improvement of motor recovery of the proximal upper extremity.