• Food Science and Preservation
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• v.22 no.6
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• pp.915-919
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• 2015

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• Food Science and Preservation
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• v.19 no.2
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• pp.294-300
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• 2012

The anti-oxidant properties of $Lactuca$ $indica$ were determined using in-vitro assay systems. The vitamin C contents of the leaf and root extracts were 24.14 and 0.38 mg/100 g, respectively. The total polyphenol contents of the leaf and root extracts were 42.8 and 7.66 mg/g, and their flavonoid contents were 23.09 and 0.77 mg/g. The leaf extract showed higher DPPH and ABTS radical scavenging ability than the root extract at all the extract concentrations. Especially, the ABTS radical scavenging ability of the leaf extract was 92.3% at a concentration of 5 mg/mL. The reducing power was increased with the increase in the concentration of extracts, and the leaf extract had a higher reducing power than the root. The $Fe^{2+}$-chelating ability of the leaf and root were 97.2% and 34.3% at 14 mg/mL, respectively. The $IC_{50}$ values of the leaf for DPPH, its ABTS radical scavenging ability, and its $Fe^{2+}$-chelating ability were 0.19, 2.7, and 6.27 mg/mL, respectively, and the leaf extract showed lower $IC_{50}$ values than root extract. These results show that the $L.$ $indica$ leaf extract contained high amounts of anti-oxidative compounds and had higher anti-oxidant activity levels than the root extract. It is suggested that Lactuca indica is very high in availability as a functional food and in its materials.

• Food Science and Preservation
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• v.21 no.5
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• pp.676-687
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• 2014

This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

• Food Science and Preservation
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• v.20 no.3
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• pp.404-418
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• 2013

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at $4^{\circ}C$ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, $3.40{\mu}mol/g$ of IMP was detected in the Kimchi with octopus added; $0.67{\mu}mol/g$ in the Kimchi with abalone added; and $1.80{\mu}mol/g$ in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and ${\gamma}$-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

• Food Science and Preservation
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• v.24 no.5
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• pp.707-713
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• 2017

The objective of this study was to select yogurt starter from Korean traditional fermented foods. The 2 strains (KM24, KM32) among 50 strains of isolated lactic acid bacteria selected as starter based on milk clotting ability, antimicrobial activity against various pathogens, tolerance in artificial gastric and bile juice and growth in 10 % skimmed milk. The strains were identified as Lacobacillus plantarum (KM32) and Pediococcus pentosacesus (KM24) by 16S rRNA gene sequencing. Viable cell number of yogurt fermented with mixed strains (KM24 and KM32) was 9.66 log CFU/mL after fermentation for 48 h and maintained $10^9CFU/mL$ during fermentation for 72 h at $37^{\circ}C$. The pH and titratable acidity of mixed cultured yogurt were 4.25% and 0.83% after fermentation for 48 h at $37^{\circ}C$, respectively. The physico-chemical characteristics of mixed cultured yogurt after fermentation for 48 h were $38.45{\mu}g/mL$ (polyphenol content), 48.57% (DPPH radical scavenging activity) and 465.40 cp (viscosity), respectively. The mixed cultured yogurt maintained $10^9CFU/mL$ of lactic acid bacteria during storage 10 days at $4^{\circ}C$. The viable cell number of yogurt prepared with mixed culture(KM32+KM24) maintained higher and than that of control (L. casei) during storage. These results indicated the potential use of selected strains (KM32+KM24) isolated from kimchi as a yogurt starter with strong acid tolerance and probiotics properties.

• Korean Journal of Plant Resources
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• v.8 no.3
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• pp.325-334
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• 1995

The early senescence mutant induced from Gihobyeo by $\gamma-ray$ irradiation was determined. The mutated gene expression was identified with comparing the characteristic of original cultivar. The mutant had so similar the morphological characteristics to original cultivar that it couldn't be distinguished until senescence occurred at about 20 days after heading. Suddenly yellow leaves were observed within a few days due to great decreases in total chlorophyll and various carotenoid contents. Transmission electron microscopy showed the formation of starch granules, distortion of fine structure of leaf cell organelles, especially grana structures, and the decrease in grain filled after senescence occurred. But banding patterns of total proteins and isozymes have not show any differences, The early senescence mutant will be very useful for study material not only on physiological and biochemical properties of plant senescence but also on gene expression regulating senescence which gives great influence on yield potential and its stability.

• Proceedings of the Korea Crystallographic Association Conference
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• 2002.11a
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• pp.45-47
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• 2002

반도체 소자의 고집적화 및 고속화가 요구됨에 따라 MOSFET 구조의 게이트 절연막으로 사용되고 있는 SiO₂ 박막의 두께를 감소시키려는 노력이 이루어지고 있다. 0.1㎛ 이하의 소자를 위해서는 15Å 이하의 두께를 갖는 SiO₂가 요구된다. 하지만 두께감소는 절연체의 두께와 지수적인 관계가 있는 누설전류를 증가시킨다[1-3]. 따라서 같은 게이트 개패시턴스를 유지하면서 누설전류를 감소시키기 위해서는 높은 유전상수를 갖는 두꺼운 박막이 요구되는 것이다. 그러므로 약 25정도의 높은 유전상수를 갖고 5.2～7.8 eV 정도의 비교적 높은 bandgap을 갖으며, 실리콘과 열역학적으로 안정한 물질로 알려진 HfO2[4-5]가 최근 큰 관심을 끌고 있다. 본 연구에서는 HfO₂ 박막을 실제 소자에 적용하기 위하여 전극 및 열처리에 따른 HfO₂ 박막의 미세구조 및 전기적 특성에 관한 연구를 수행하였다. 이를 위해, HfO₂ 박막을 reactive DC magnetron sputtering 방법으로 증착하고, XRD, TEM, XPS를 사용하여 ZrO₂ 박막의 미세구조를 관찰하였으며, MOS 캐패시터 구조의 C-V 및 I-V 특성을 측정하여 HfO₂ 박막의 전기적 특성을 관찰하였다. HfO₂ 타겟을 스퍼터링하면 Ar 스퍼터링에 의해 에너지를 가진 산소가 기판에 스퍼터링되어 Si 기판과 반응하기 때문에 HfO₂ 박막 형성과 더불어 Si 기판이 산화된다[6]. 그래서 HfO₂같은 금속 산화물 타겟 대신에 순수 금속인 Hf 타겟을 사용하고 반응성 기체로 O₂를 유입시켜 타겟이나 시편위에서 high-k 산화물을 만들면 SiO/sub X/ 계면층을 제어할 수 있다. 이때 저유전율을 갖는 계면층은 증착과 열처리 과정에서 형성되고 특히 500℃ 이상에서 high-k/Si를 열처리하면 계면 SiO₂층은 증가하는 데, 이것은 산소가 HfO₂의 high-k 박막층을 뚫고 확산하여 Si 기판을 급속히 산화시키기 때문이다. 본 방법은 증착에 앞서 Si 표면을 희석된 HF를 이용해 자연 산화막과 오염원을 제거한 후 Hf 금속층과 HfO₂ 박막을 직류 스퍼터링으로 증착하였다. 우선 Hf 긍속층이 Ar 가스 만의 분위기에서 증착되고 난 후 공기중에 노출되지 않고 연속으로 Ar/O₂ 가스 혼합 분위기에서 반응 스퍼터링 방법으로 HfO₂를 형성하였다. 일반적으로 Si 기판의 표면 위에 자연적으로 생기는 비정질 자연 산화막의 두께는 10～15Å이다. 그러나 Hf을 증착한 후 단면 TEM으로 HfO₂/Si 계면을 관찰하면 자연 산화막이 Hf 환원으로 제거되기 때문에 비정질 SiO₂ 층은 관찰되지 않았다. 본 실험에서는 HfO2의 두께를 고정하고 Hf층의 두께를 변수로 한 게이트 stack의 물리적 특성을 살펴보았다. 선증착되는 Hf 금속층을 0, 10, 25Å의 두께 (TEM 기준으로 한 실제 물리적 두께) 로 증착시키고 미세구조를 관찰하였다. Fig. 1(a)에서 볼 수 있듯이 Hf 금속층의 두께가 0Å일때 13Å의 HfO₂를 반응성 스퍼터링 방법으로 증착하면 HfO₂와 Si 기판 사이에는 25Å의 계면층이 생기며, 이것은 Ar/O₂의 혼합 분위기에서의 스퍼터링으로 인한 Si-rich 산화막 또는 SiO₂ 박막일 것이다. Hf 금속층의 두께를 증가시키면 계면층의 성장은 억제되는데 25Å의 Hf 금속을 증착시키면 HfO₂ 계면층은 10Å미만으로 관찰된다. 그러므로 Hf 금속층이 충분히 얇으면 플라즈마내 산소 라디칼, 이온, 그리고 분자가 HfO₂ 층을 뚫고 Si 기판으로 확산되어 SiO₂의 계면층을 성장시키고 Hf 금속층이 두꺼우면 SiO/sub X/ 계면층을 환원시키면서 Si 기판으로의 산소의 확산은 막기 때문에 계면층의 성장은 억제된다. 따라서 HfO₂/Hf(Variable)/Si 계에서 HfO₂ 박막이 Si 기판위에 직접 증착되면, 순수 HfO₂ 박막의 두께보다 높은 CET값을 보이고 Hf 금속층의 두께를 증가시키면 CET는 급격하게 감소한다. 그러므로 HfO₂/Hf 박막의 유효 유전율은 단순 반응성 스퍼터링에 의해 형성된 HfO₂ 박막의 유전율보다 크다. Fig. 2에서 볼 수 있듯이 Hf 금속층이 너무 얇으면 계면층의 두께가 두꺼워 지고 Hf 금속층이 두꺼우면 HfO₂층의 물리적 두께가 두꺼워지므로 CET나 EOT 곡선은 U자 형태를 그린다. Fig. 3에서 Hf 10초 (THf=25Å) 에서 정전 용량이 최대가 되고 CET가 20Å 이상일 때는 high-k 두께를 제어해야 하지만 20Å 미만의 두께를 유지하려면 계면층의 두께를 제어해야 한다.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.259-264
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• 2015

For this experiment, specimen was manufactured by injecting polymer and monomer into silicon mold with volume ratio of 2.5:1 based on ISO 20795-2 so that average thickness, width and length of specimen would be maintained as 3.3 mm, 10.0 mm and 65.0 mm, respectively depending on spray on technique. Specimen was divided into 3 groups ($25^{\circ}C$, $40^{\circ}C$, $70^{\circ}C$) depending on polymerization temperature and 10 specimen was manufactured for each group and it was polymerized in water tank of ${\pm}1^{\circ}C$ under the setting condition of polymerization time of 15 minutes and pressure of 3 bar. After keeping specimen in distilled water of $37^{\circ}C$ for over 48 hours before experiment, flexural strength (FS) and elasticity modulus (EM) of specimen being tested by using Intron (3344; Instron; Instron). SPSS ver. 16.0 was used for analysis and post-hoc test of Scheffe was performed after using one-way ANOVA. When comparing mean value of FS of resin for orthodontics, it was represented in the range of 71.500 MPa for $25^{\circ}C$ group, 74.920 MPa for $40^{\circ}C$ group and 76.880 MPa for $70^{\circ}C$ group and difference was shown in the order of $25^{\circ}C$ group <$40^{\circ}C$ group <$70^{\circ}C$ group but such difference was not significant statistically (p=0.052). Result of EM mean value of resin for orthodontics was more polymerization temperature was high, the more was significant difference represented in the order of $25^{\circ}C$ group <$40^{\circ}C$ group <$70^{\circ}C$ group (p<0.039).

• Journal of the Korean Magnetics Society
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• v.25 no.3
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• pp.67-73
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• 2015

This is a basic research for improving soft magnetic property of Fe based nano crystalline alloy powder core. The main study is done around characteristics of permeability, core loss, and DC bias depending on amount of insulation coating agent and particle size. First, $Fe_{73.5}Si_{13.5}B_9Nb_3Cu_1$ amorphous alloy ribbon was fabricated by using the planar flow casting (PFC) device. Then, heat treatment and ball milling were done to obtain alloy powder. The amount of polyether imide (PEI) added to it was varied by 0.5, 1.0, 2.0, 2.5 wt% to have compression molding into $16ton/cm^2$. After going through crystalline heat treatment, the made toroidal nano crystalline powder core ($OD12.7mm^*ID7.62mm^*H4.75mm$) had smaller permeability as amount of insulation coating agent decreases. However, it was found out that core loss and DC bias characteristics have been improved. The reason for this results were expected to be because green density of power core decreases as amorphous alloy powder particles become smaller as amount of alloy powder insulation coating agent increases, it was determined that 1 wt% of insulation coating agent is appropriate. Also, for powder core made based on alloy powder size with amount of insulation coating agent fixed at 1 wt%, effective permeability and core loss were outstanding as particle size became bigger. However, characteristics of DC bias became worse as applied DC field increases. This is expected to be due to insulation effect, residual pores, or molding density of powder core resulting from thickness of coating on surface of alloy powder.

• Korean Journal of Veterinary Service
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• v.37 no.2
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• pp.111-122
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• 2014

The present study was designed to explore the antioxidant effect of Bamboo powder and its immunoreactivity in pigs. We investigated the functional properties of Bamboo extracts by means of measuring the contents of total polyphenols and flavonoid as well as determining ABST, DPPH radical scavenging activity, and hydroxyl radical scavenging activity and anticancer activity. The total phenolic compound and flavonoids contents of Bamboo extracts were 171.25 mg/g and 127.5 mg/g, respectively. The DPPH radical, hydroxyl radical, ABST radical scavenging activity of Bamboo extracts were 17.3%, 12.5% and 21.5%, respectively. Evidenced by MTT and cell cycle assay, Bamboo dose-dependently inhibited the cell proliferation and induced G0/G1-phase arrest in CHO cells at concentrations of 100, 250, and 500 ${\mu}g/ml$ Bamboo extracts. More than 80% of apoptotic cells were observed by staining with annexin V in 500 ${\mu}g/ml$ Bamboo-treated CHO cells, indicating that Bamboo had potent anticancer activities. Next, to investigate the effect of Bamboo on cytokine, immunoglobulin concentration, and blood compositions, flatting pigs were fed with Bamboo powder for 38 days. Flatting pigs were divided into 4 groups; basal diet (control), basal diet supplemented with 1% Bamboo powder (T1), 2% Bamboo powder (T2), and 3% Bamboo powder (T3). The level of hemoglobin increased in the all Bamboo-fed groups compared with the normal control group. In particular, platelet levels in the all Bamboo-treated groups increased by approximately 90% compared with the levels from pig on a normal control. Serum levels of immunoglobulins (IgG, IgA) in the pigs fed Bamboo powder were modestly increased, and the interferon-${\gamma}$ level also was strongly increased in 2% or 3% Bamboo-fed groups compared with the levels in control groups. Together, these results demonstrated that Bamboo extracts had an effective capacity of scavenging for ABTS, DPPH, and hydroxyl radicals and showed correlation with potent phenol and flavonoid contents, thus suggesting its antioxidant potential. Moreover, administration of Bamboo in 2~3% improved blood parameters and platelets, and especially immunity-related ones such as IgG, IgA, and interferon-${\gamma}$, leading to be potential feed additives in flatting pigs.