• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.33 no.3
• /
• pp.24-28
• /
• 2001

The utilization of wastepaper as a papermaking raw material is everlastingly required for the environmental protection of earth. However the recycling of wastepaper for this purpose cause another problem such as the increasing of the load of wastewater treatment, lower strength properties of paper, and poor printability, etc. The interest in the development of the environmentally friendly deinking technology is increased continuously. Thus, our research team have tried to apply the ozone to the deinking of white ledger and ONP, and obtained the positive results which can be considered as an alternative method for the conventional deinking method. The purpose of this study is to investigate the mechanism of ozone deinking. Styrene acrylate and polystyrene were treated with ozone and measured the change of molecular weight with the GPC. The molecular weight distribution obtained with GPC showed only slight increase by the ozone treatment, and gel formation by the polymerization was observed. Therefore the removal of ink particles with ozone treatment seems to be facilitated by the increase of the brittleness and decrease of adhesive property.

• Food Science and Biotechnology
• /
• v.17 no.6
• /
• pp.1289-1293
• /
• 2008

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing $PLA_2$ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

• Journal of the Microelectronics and Packaging Society
• /
• v.27 no.4
• /
• pp.135-141
• /
• 2020

The silica aerogels with benzene-bridged were designed to have uniform network structure, ordered pore structure, improved mechanical properties and excellent textural properties. Adding organic to enhance the mechanical properties of silica aerogels is a common method, but textural properties of aerogels with organic are reduced due to the organic-inorganic phase separation. In this paper, we use a simple and low-cost method to increase mechanical properties while maintaining textural properties of SiO2 aerogels. Two types of benzene-bridged precursors were prepared to study the effect of the number of hydroxyl band on the textural and mechanical properties. The porous silica aerogel was prepared by a simple, cost effective and pollution-free sol-gel method. This method does not require additional silylating reagents. The benzene-bridged silica aerogel samples prepared had excellent textural properties, high specific surface area (1,326 ㎡/g), porous structure and hydrophobicity (>140°). The mechanical strength of 2T4 is more than 5 times that of pure silica aerogel.

• Transactions on Electrical and Electronic Materials
• /
• v.16 no.2
• /
• pp.86-89
• /
• 2015

Uniform ZrO₂ nanoballs were synthesized at 700℃ using the inverse replication method through a colloid-imprinted carbon (CIC) template. The structural, dielectric, and conducting properties of the ZrO₂ nanoballs were investigated and compared with those of ZrO₂ film prepared by sol-gel method and powdered ZrO₂ chemical. Both the monoclinic and cubic phases were found in the ZrO₂ balls and film but the ZrO₂ chemical showed a monoclinic phase, where the cubic structure is known to be formed at above 2,300℃. ZrO₂ nanoballs showed the lower dielectric property of k = 21.2 at 1 MHz because the 8-coordinated cubic phase in the ZrO₂ nanoball produced lower polarization than the polarization of the 7-coordinated monoclinic ZrO₂ chemical (k = 23.6). The dielectric stability was maintained in each ZrO₂ ball, film, and chemical under the applied forward and reverse voltage range (−5 to +5 V) at 1 MHz. The ionic conductivities were 7.86 × 10⁻⁸/Ω·cm for ZrO₂ nanoballs, 3.29 × 10⁻⁸/Ω·cm for ZrO₂ chemical, and 6.70 × 10⁻⁵/Ω·cm for the thickness of 1,053 nm ZrO₂ film at room temperature with the electronic contribution being less than 0.006%.

• BMB Reports
• /
• v.29 no.2
• /
• pp.111-115
• /
• 1996

A novel glutathione S-transferase from Pseudomonas sp. DJ77 was expressed in E. coli and purified by glutathione-affinity chromatography. The enzyme was composed of two identical subunits. The molecular size of the enzyme was 42 kDa by sephadex G-150 gel permeation chromatography and Mr of each subunit was 23 kDa by sodium dodecylsulfate-polyacrylamide gel electrophoresis. pI value of the enzyme was approximately 5.8 by isoelectric focusing. This enzyme showed the highest activity toward 1-chloro-2,4-dinitrobenzene as the electrophilic substrate. The relative activities toward p-nitrobenzyl chloride and 1,2-dichloro-4-nitrobenzene were 3.8% and 1.3% of the activity toward 1-chloro-2,4-dinitrobenzene, respectively. $K_m$ and $V_{max}$ values for 1-chloro-2,4-dinitrobenzene calculated by Lineweaver-Burk plot were 0.76 mM and $14.81\;{\mu}mol/min/mg$, respectively, and those for glutathione were 6.23 mM and $64.93\;{\mu}mol/min/mg$, respectively. The enzyme showed highest glutathione S-transferase activity at pH 8.0 and was stable between pH 6.0 and 9.0. The enzyme retained its activity up to $35^{\circ}C$ for 90 min but was unstable above $45^{\circ}C$.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.02a
• /
• pp.264-264
• /
• 2013

Strong metal-support interaction effect is an important issue in determining the catalytic ac-tivity for heterogeneous catalysis. In this study, we investigated the support effect and the role of organic capping layers of two-dimensional Pt nanocatalysts on reducible metal oxide supports under the CO oxidation. Several reducible metal oxide supports including CeO2, Nb2O5, and TiO2 thin films were prepared via sol-gel techniques. The structure, chemical state and optical property were characterized using XRD, XPS, TEM, SEM, and UV-VIS spectrometer. We found that the reducible metal oxide supports have a homogeneous thin thickness and crystalline structure after annealing at high temperature showing the different optical band gap energy. Langmuir-Blodgett technique and arc plasma deposition process were employed to ob-tain Pt nanoparticle arrays with capping and without capping layers, respectively on the oxide support to assess the role of the supports and capping layers on the catalytic activity of Pt catalysts under the CO oxidation. The catalytic performance of CO oxidation over Pt supported on metal oxide thin films under oxidizing reaction conditions (40 Torr CO and 100 Torr O2) was tested. The results show that the catalytic activity significantly depends on the metal oxide support and organic capping layers of Pt nanoparticles, revealing the strong metal-support interaction on these nanocatalysts systems.

• Polymer(Korea)
• /
• v.38 no.4
• /
• pp.525-529
• /
• 2014

PEDOT-$TiO_2$ hybrid conductive thin film including semiconductive metal oxide was successfully prepared via simultaneous vapor phase polymerization (VPP). The mechanical properties such as pencil hardness and anti-scratch property as well as optoelectrical properties of PEDOT-$TiO_2$ hybrid thin film could be improved as compared with pristine PEDOT thin film. Physicochemically stable crosslinked $TiO_2$ layer derived from a sol-gel process by FTS was generated in the PEDOT thin film layer by simultaneous VPP, resulting in improving mechanical properties of the hybrid thin films without any deterioration of their original optoelectrical properties. PEDOT-$TiO_2$ hybrid thin film showed better electrical conductivity as compared with PEDOT film. It might be due to the fact that the surface morphology of hybrid thin film prepared by simultaneous VPP showed smoother than that of pristine PEDOT thin film.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.9 no.5
• /
• pp.405-413
• /
• 2004

The rheological properties of an exopolysaccharide, EPS-R, produced by the marine bacterium Hahella chejuensis strain 96CJ 10356 were investigated. The $E_{24}$ of $0.5\%$ EPS-R was $89.2\%$, which was higher than that observed in commercial polysaccharides such as xanthan gum ($67.8\%$), gellan gum ($2.01\%$) or sodium alginate ($1.02\%$). Glucose and galactose are the main Sugars in EPS-R, with a molar ratio of ${\~}1:6.8$, xylose and ribose are minor sugar components. The average molecular mass, as determined by gel filtration chromatography, was $2.2{\times}10^3$ KDa, The intrinsic viscosities of EPS-R were calculated to be 16.5 and 15.9 dL/g using the Huggins and Kraemer equations, respectively, with a 2.3 dL/g overlap. In terms of rigidity, the conformation of EPS-R was similar to that of caboxymethyl cellulose ($5.0{\times}10^{-2}$). The rheological behavior of EPS-R dispersion indicated that the formation of a structure intermediate between that of a random-coil polysaccharide and a weak gel. The aqueous dispersion of EPS-R at concentrations ranging from 0.25 to $1.0\%$ (w/w) showed a marked shear-thinning property in accordance with Power-law behavior. In aqueous dispersions of $1.0\%$ EPS-R, the consistency index (K) and flow behavior index (n) were 1,410 and 0.73, respectively. EPS-R was Stable to pH and salts.

• KSBB Journal
• /
• v.14 no.6
• /
• pp.677-681
• /
• 1999

Purificationi of egg yolk immunoglobulin(IgY) was performed to understand the property of egg immunoglobulin. IgY differs from mammalian IgY in the molecular size(larger), isoelectric point(more acidic), and binding ability with mammalian complement and protein A(nonbinding ability). IgY is also known as ${\gamma}$-livetin and exists in egg yolk together with other two water-solubel proteins, ${\alpha}$-livetin(chicken serum albumin) and ${\beta}$-livetin(${\alpha}_2$-glycoprotein) and various lipoproteins(Low density lipoprotein, LDL and High density lipoprotein, HDL) which are the major components of egg yolk. The first step of isolation of IgY is to separate the water-solube proteins from lipoproteins. We report a simple method for separation of water soluble proteins using k-carrageenan and sedimentation. k-carrageenan was found to be effective for removal of yolk lipoprotein as a precipitate. IgY remained supernatant, and was isolated by chromatography on columns of DEAE-Sephacel and G 75 gel filtration chromatography.

• Korean journal of food and cookery science
• /
• v.13 no.5
• /
• pp.627-634
• /
• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.