• Environmental Engineering Research
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• v.22 no.4
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• pp.356-362
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• 2017

This study investigates the use of methyl-esterified eggshell membranes (MESM) for the harvesting of microalgae species under various conditions. Eggshell membranes were esterified with HCl to impact polycationic characteristics. After methyl esterification, the negative surface charge property of eggshell membrane was changed from negative to positive for all pH values to improve microalgae sorption capacity. The harvesting efficiency of microalgae by MESM reached 78-99% for all pH ranges evaluated. In addition, a 150 mesh particle size and $10mg\;L^{-1}$ MESM dose were found to yield up to 98% microalgae harvesting. These results indicate that the high cationic charge of MESM strongly adsorbs the negatively-charged microalgae. MESM is biocompatible and can be applied to the harvest of microalgae.

• Korean Journal of Pharmacognosy
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• v.24 no.3
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• pp.231-234
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• 1993

Neuropharmacological profile of Humulus lupulus (hop) extract was studied in mice. At doses above 100 mg/kg(i.p.), it decreased spontaneous locomotor activity and raised the nociceptive threshold in the hot-plate test. At doses above 250 mg/kg (i.p.), it increased pentobarbital-induced sleeping time and produced muscle relaxant effect. At the dose of 500 mg/kg, anticonvulsive effect against pentylenetetrazole-induced convulsion and hypothermic effect was observed.

• Journal of the Korean Mathematical Society
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• v.41 no.1
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• pp.157-174
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• 2004

In this work we discuss "plank problems" for complex Banach spaces and in particular for the classical $L^{p}(\mu)$ spaces. In the case $1\;{\leq}\;p\;{\leq}\;2$ we obtain optimal results and for finite dimensional complex Banach spaces, in a special case, we have improved an early result by K. Ball [3]. By using these results, in some cases we are able to find best possible lower bounds for the norms of homogeneous polynomials which are products of linear forms. In particular, we give an estimate in the case of a real Hilbert space which seems to be a difficult problem. We have also obtained some results on the so-called n-th (linear) polarization constant of a Banach space which is an isometric property of the space. Finally, known polynomial inequalities have been derived as simple consequences of various results related to plank problems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.453-457
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• 2007

The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.956-961
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• 2010

Tumor necrosis factor-alpha (TNF-${\alpha}$) is a major mediator of immuno-inflammatory activity. The purpose of this study is to investigate whether TNF-${\alpha}$ productions of mouse macrophage RAW 264.7 and human hepatocyte HepG2 are modulated by Artemisiae argi Folium water extract (AW), Lactobacillus pentosus-fermented Artemisiae argi Folium water extract (AFL), and Saccharomyces cerevisiae-fermented Artemisiae argi Folium water extract (AFS) for 3 h of incubation. Effect of AW on cell viability of HepG2 was also investigated. TNF-${\alpha}$ productions were measured by Enzyme-Linked Immnunosorbent Assay method and cell viability was measured by MTT assay. Both AFL and AFS significantly increased TNF-${\alpha}$ productions of RAW 264.7 at the concentration of 50, 100, and 200 ${\mu}g$/mL (p<0.05). Also, AFL and AFS significantly increased TNF-${\alpha}$ productions of HepG2 at the concentration of 50, 100, and 200 ${\mu}g$/mL (p<0.05). AW significantly increased TNF-${\alpha}$ production of HepG2 at the concentration of 100 and 200 ${\mu}g$/mL (p<0.05). AW did not show any cytotoxicity on HepG2 cells for 3 h. These results suggest that AFL, AFS, and AW have the immune-enhancing property related with its increasing effect on TNF-${\alpha}$ production of macrophage and hepatocyte.

• Transactions on Electrical and Electronic Materials
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• v.10 no.3
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• pp.89-92
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• 2009

High-quality Al-N doped p-type ZnO thin films were deposited on Si and buffer layer/Si by DC magnetron sputtering in a mixture of $N_2$ and $O_2$ gas. The target was ceramic ZnO mixed with $Al_2O_3$ (2 wt%). The p-type ZnO thin films showed a carrier concentration in the range of $1.5{\times}10^{15}{\sim}2.93{\times}10^{17}\;cm^{-3}$, resistivity in the range of 131.2${\sim}$2.864 ${\Omega}cm$, mobility in the range of 3.99${\sim}$31.6 $cm^2V^{-1}s^{-l}$, respectively. It was easier to dope p-type ZnO films on Si substrates than on buffer layer/Si. The film grown on Si showed the highest quality of photoluminescence (PL) characteristics. The Al donor energy level depth $(E_d)$ of Al-N codoped ZnO films was reduced to about 50 meV, and the N acceptor energy level depth $(E_a)$ was reduced to 63 meV.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.757-760
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• 2008

The latex modified concrete was applied to baseplate of road bridge after 2000 year. This is in the limelight of stability to be missing problems. But, The baseplate of railroad bridge being experience to difficulty that searching method substituted for bridge waterproofing. In this study, I would like to application on P.C.L layer of railroad bridge using the property and merit of L.M.C. As a result performance test about six item, L.M.C was confirmed no problem to performance and application of bridge waterproofing.