• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.2
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• pp.83-90
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• 2023

The β-Ga₂O₃ has the most thermodynamically stable phase, a wide band gap of 4.8~4.9 eV and a high dielectric breakdown voltage of 8MV/cm. Due to such excellent electrical characteristics, this material as a power device material has been attracted much attention. Furthermore, the β-Ga₂O₃ has easy liquid phase growth method unlike materials such as SiC and GaN. However, since the grown pure β-Ga₂O₃ single crystal requires the intentionally controlled doping due to a low conductivity to be applied to a power device, the research on doping in β-Ga₂O₃ single crystal is definitely important. In this study, various source powders of un-doped, Sn 0.05 mol%, Sn 0.1 mol%, Sn 1.5 mol%, Sn 2 mol%, Sn 3 mol%-doped Ga₂O₃ were prepared by adding different mole ratios of SnO₂ powder to Ga₂O₃ powder, and β-Ga₂O₃ single crystals were grown by using an edge-defined Film-fed Growth (EFG) method. The crystal direction, crystal quality, optical, and electrical properties of the grown β-Ga₂O₃ single crystal were analyzed according to the Sn dopant content, and the property variation of β-Ga₂O₃ single crystal according to the Sn doping were extensively investigated.

• Journal of the Mineralogical Society of Korea
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• v.16 no.1
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• pp.33-47
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• 2003

Various applied-mineralogical characterization including measurements of surface area, size distribution, swelling index, and viscosity were done for some domestic bentonites in order to decipher the rheological properties and their controlling factors. The bentonites, which are Ca-type and relatively low-grade (rnontmorillonite contents: 30 ∼ 75 wt%), occur mostly as subhedral lamellas with the size range of 2 ∼ 4 $\mu\textrm{m}$. The size distribution of mineral fractions in bentonite suspension is dominant in the range of 10 ∼ 100 $\mu\textrm{m}$, and though rather complicated, exhibits roughly bimodal patterns. The feature is more conspicuous in the case of zeolitic bentonite. The bentonites have surface areas ranging 269 ∼ 735 $\m^2$/g, which are measured by EGME adsorption method. The EGME surface areas are nearly proportional to the rnontmorillonite contents, moisture contents, or total CEC. In the surface area measurements, zeolitic bentonites have slightly higher values than those zeolite- free types. The measured swelling index and viscosity of domestic bentonites are comparatively low in values. The swelling values of bentonites were measured to be 250∼500% at maximum by progressively mixing amounts of 2 ∼ 5 wt% Na$_2$CO$_3$, which varies depending on the contents of rnontmorillonite and other impurities, especially zeolite. Much amount of sodium carbonate is required for optimum swelling property of zeolitic bentonited which has usually strong Na- exchanged capacity. The bentonites, which are comparatively feldspar-rich and low in size and crystallinity, tend to be higher in viscosity values. Tn addition, the viscosity is largely higher in case of the bentonites with higher pH in suspension. However, the rheological properties of bentonites such as swelling index and viscosity do not show any obvious relationships with rnontmorillonite contents and mean particle size in suspension. In contrast, roughly speaking, the swelling index of bentonites is reversely proportional to the values of surface area which can be regarded as a collective physico-chemical parameter encompassing all the effects caused by mineral composition, surface charge, particle size, morphological farm, and etc. in bentonites. Thus, the rheological properties in bentonite suspension appear to be rather complicated characteristics which mainly depend on the flocculation of clay particles and the mode of particle association, i.e. quasicrystals, controlled by surface charge, morphology, size, and texture of rnon-tmorillonite, and which partly affected by the finer impurities such as zeolite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1618-1625
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• 2004

Beans are acknowledged to be food resources, which have more abundant proteins and fats. The constituent parts of beans (i.e. aspartic aid, glycine, arginine) are effective against diabetes, and dietary fiber contained in the beans has an important property to maintain insulin sensitivity. Based on these, using streptozotocin (STZ)-induced diabetic rats, this study examined how the rat-eye soybean, which is principal products of the Imsil province, is effective to attenuate and/or prevent the development of diabetes mellitus. We divided rats into the non-diabetic and diabetic group, and diabetic group was further subdivided into six experimental groups [DC, diabetic control; DI, diabetes with insulin treatment (4∼6 IU/rat); DB, diabetes with black bean; DY, diabetes with yellow soybean; DS, diabetes with rat-eye soybean; DSS, diabetes with vinegar-fermented rat-eye soybean. All bean treatment (1.5 mg/l g body weight).]. Food efficiency ratio (FER), body weight and insulin sensitivity in diabetic rats were significantly reduced compared to those in normal control animals. These reductions were obviously attenuated by administration of a variety of beans used in this study (20∼30%), and the recovery effects were comparable to the results obtained by insulin treatment. Taken together, this study suggests that all beans used may have an essential property to improve and/or attenuate the development of diabetes mellitus in rats.

• The Journal of the Petrological Society of Korea
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• v.19 no.2
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• pp.109-121
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• 2010

Mt. Mudeung is located in Gwangju city, Damyang-Gun, Hwasun-Gun and its round form give us the mood of soft and rich. Its location is $126^{\circ}06'-127^{\circ}01'E$ and $35^{\circ}06'-35^{\circ}10'N$ and its highest peak is Cheonwang-bong with the height of 1,187 m. The Gwangju city is located in the West of Mt. Mudeng and the mountain range with a small basin in its East. The pavilion such as the Soswaewon, Songganjeong, Sigyongjeong are distributed along the stream in the north of Mt. Mudeung. The mountain is formed from the volcanic activity, Gwangju cauldron during the Cretaceous. The top part of Mt. Mudeung is composed of dark gray quartz-andesite and its K-Ar whole rock age is $48.1{\pm}1.7Ma$. The composition of the north area, where the Wonhyosa temple is located, is micrographic granite, whereas the composition of south area is rhyolite mainly. The main ridge of Mt. Mudeung runs from North, starting from the Bukbong, to south, passing Cheonwangbong, Jangbuljae and ending Anyangsan. Geologic feature of the mountain includes volcanic landform, mountaineous landform, and stream landform. The Seosukdae, Ipseokdae, Gyubongam, which are main ridges and formed from volcanic activity, are composed of mainly columnar joint. Saeinbong and Majipbong in the south-west are composed of mainly cliff and dome. The typical erosion landform of the mountain has three different types of the weathering-cave, each of which reflect the property of the original rock. Four different area of wide block stream, they makes the geological feature of spring-water, though its scale is small compared to that of water fall.

• Journal of Korea Water Resources Association
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• v.37 no.12
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• pp.1019-1032
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• 2004

Flood frequency estimate is an essential index for determining the scale of small and middle hydraulic structure. However, this flood quantity could not be estimated directly for practical design purpose due to the lack of available flood data, and indirect method like design rainfall-runoff method have been used for the estimation of design flood. To give the good explain for design flood estimates, regional flood frequency analysis was performed by flood index method in this study. First, annual maximum series were constructed by using the collected data which covers from Japanese imperialism period to 1999. Wakeby distribution recommended by WMO(1989) was used for regional flood frequency analysis and L-moment method by Hosking (1990) was used for parameter estimation. For the homogeneity of region, the discordance and heterogeneity test by Hosking and Wallis(1993) was carried for 4 major watersheds in Korea. Physical independent variable correlated with index flood was watershed area. The relationship between specific discharge and watershed area showed a type of power function, i.e. the specific discharge decreases as watershed area increases. So flood quantity according to watershed area and return period was presented for each watershed(Han rivet, Nakdong river, Geum river and Youngsan/Seomjin river) by using this relation type. This result was also compared with the result of point frequency analysis and its regionalization. It was shown that the dam construction couldn't largely affect the variation of peak flood. The property of this study was also examined by comparison with previous studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.392-398
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• 2004

The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• Food Science and Preservation
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• v.15 no.6
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• pp.852-858
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• 2008

This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.504-514
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• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.70-76
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• 2005

Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.