• Environmental Engineering Research
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• v.24 no.3
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• pp.376-381
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• 2019

In this study, a poly(vinyl) alcohol/sodium alginate (PVA/SA) mixture was used to fabricate core-shell structured gel beads for autotrophic single-stage nitrogen removal (ASNR) using aerobic and anaerobic ammonia-oxidizing bacteria (AAOB and AnAOB, respectively). For stable ASNR process, the mechanical strength and oxygen penetration depth of the shell layer entrapping the AAOB are critical properties. The shell layer was constructed by an interfacial gelling reaction yielding thickness in the range of 2.01-3.63 mm, and a high PVA concentration of 12.5% resulted in the best mechanical strength of the shell layer. It was found that oxygen penetrated the shell layer at different depths depending on the PVA concentration, oxygen concentration in the bulk phase, and free ammonia concentration. The oxygen penetration depth was around $1,000{\mu}m$ when 8.0 mg/L dissolved oxygen was supplied from the bulk phase. This study reveals that the shell layer effectively protects the AnAOB from oxygen inhibition under the aerobic conditions because of the respiratory activity of the AAOB.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.33 no.12
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• pp.63-70
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• 2017

When industrial by-products like slag and fly ash are using in concrete with cement, it improves strength and durability against external deterioration factors by densifying the structure through potential hydraulic and pozzolanic reaction. But it has been pointed out that high dependence on the quality variation and the curing condition using a admixure material for concrete. In this study, the characteristics of internal micropore structure according to curing condition were analyzed for pastes and mortar specimens under using blast furnace slag powder. As a result, the variation of compressive strength and the internal microstructure were observed according to curing conditions by binder type. Particularly, using blast furnace slag powder, decrease in compressive strength were clearly observed in indoor and carbonation curing compared with water curing. The pore structure analysis also clearly observed the decrease of the gel pore existing in the CSH hydrate layer and the increase of the capillary pore in indoor and carbonation curing compared with water curing condition.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1285-1291
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• 2007

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ${\varepsilon}-({\gamma}-glutamyl)$lysine (G-L)　content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at $40^{\circ}C$. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at $40^{\circ}C$ for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG. SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.70-74
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• 2000

Agar for microbiological medium was prepared with pilot-scale for industrial application by the process of microfiltration ($0.4 {\mu}m\;pore size$) in $40{\~}50{\circ}C$, washing with sot water, and treatment with $0.25\;N NaOH\;at\;70{\circ}C$. Transparency, gel strength, viscosity, sulfate content, and syneresis ratio of agar prepared from Gelidium amansii was compared with commercial agar for microbiological medium. Gel strength and transparency were increased with processing, however, it's viscosity, sulfate content, and syneresis ratio were reduced. The final agar product was superior to commercial agar for microbiological medium.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.122-126
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• 2014

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

• Korean Journal of Environmental Biology
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• v.24 no.2 s.62
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• pp.179-185
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• 2006

This study investigated the seasonal changes of body composition and elasticity between wild and cultured brown croaker, Miichthys miiuy. The wild fish were analyzed and compared with cultured fish in moisture, crude protein, lipid, ash and many kinds of amino acids. Cultured fish was higher in moisture content and lower in crude lipid and protein content than those of wild one. The wild fish were more abundant in the total amino acid compositions than those of cultured one. As result E/A ratio there was a little significant differences between wild and cultured. In highly unsaturated fatty acid, EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) content of cultured fish were higher than wild one. On the other hand, the gel strength, max weight and hardness of wild fish were higher than cultured one.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

• Korean Journal of Materials Research
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• v.24 no.1
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• pp.48-52
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• 2014

The Mg-enriched magnesium aluminum silicate (MAS) glass is known for its higher mechanical strength and chemical resistance. Among such glasses, cordierite ($Mg_2Al_4Si_5O_{18}$) is well known to have a low thermal expansion and low melting point. Polycrystalline engineering ceramics such as alumina can be strengthened by a surface modification with low thermal expansion materials. The present study involves the synthesis of cordierite by a sol-gel process and investigates the effect of glass penetration on the surface of alumina. The cordierite powders were prepared from $Al(OC_3H_7)_3$, $Mg(OC_2H_5)_2$ and tetraethyl orthosilicate by hydrolysis and condensation reaction. The cordierite powders were characterized by X-ray diffraction (XRD, Rigaku), scanning electron microscope (SEM, JEOL: JSM-5610), energy dispersive spectroscopy (EDS, JEOL: JSM-5610), and universal testing machine (UTM, INSTRON). The X-ray diffraction patterns showed that the synthesized particles were ${\mu}$-cordierite calcined at $1100^{\circ}C$ for 1 h. The shape of synthesized cordierite was changed from ${\mu}$-cordierite to ${\alpha}$-cordierite with increasing calcination temperature. Synthesized cordierite was used for surface modification of alumina. Cordierite powders penetrated deeply into the alumina sample along grain boundaries with increasing temperature. The results of surface modification tests showed that the strength of the prepared alumina sample increased after surface modification. The strength of a surface modified with synthesized cordierite increased the most, to about 134.6MPa.

• Textile Coloration and Finishing
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• v.25 no.3
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• pp.172-180
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• 2013

Aramid fibers are being used increasingly in a wide range of application due to low density, high specific strength, high modulus, and high thermal resistance. But owing to its special physical and chemical structures, it is sensitive to absorb the ultraviolet light which will degrade the fiber's useful mechanical properties and structure. In this paper, the sol-gel technique was used to improve the photo-stability of p-aramid fibers. $TiO_2$, modified $SiO_2$/$TiO_2$ sol were used as coating solutions. The influence of the such coatings on the photo-stability of p-aramid fiber was investigated by an accelerated photo-ageing method using xenon lamp. The photo-stability of p-aramid fiber showed obvious improvement after the modified silica binding coating. But the amorphous $TiO_2$ sol coatings showed a negative effect. After 144h light exposure, the modified silane binder-coated fibers showed less degradation in mechanical properties with the retained tensile strength greater than about 70% of the original value.