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

• Membrane and Water Treatment
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• v.9 no.4
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• pp.211-220
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• 2018

Incorporating nano-materials in thin-film composite (TFC) membranes has been considered to be an approach to achieve higher membrane performance in various water treatment processes. This study investigated the rejection efficiency of three target compounds, i.e., reserpine, norfloxacin and tetracycline hydrochloride, by TFC membranes with different graphene oxide proportions. Graphene oxide (GO) was incorporated into the polyamide active layer of a TFC membrane via an interfacial polymerization (IP) reaction. The TFC membranes were characterized with FTIR, FE-SEM, AFM; in addition, the water contact angle measurements as well as the permeation and separation performance were evaluated. The prepared GO-TFC membranes exhibited a much higher flux ($3.11{\pm}0.04L/m2{\cdot}h{\cdot}bar$) than the pristine TFC membranes ($2.12{\pm}0.05L/m2{\cdot}h{\cdot}bar$) without sacrificing their foulant rejection abilities. At the same time, the GO-modified membrane appeared to be less sensitive to pH changes than the pure TFC membrane. A significant improvement in the anti-fouling property of the membrane was observed, which was ascribed to the favorable change in the membrane's hydrophilicity, surface morphology and surface charge through the addition of an appropriate amount of GO. This study predominantly improved the understanding of the different PA/GO membranes and outlined improved industrial applications of such membranes in the future.

• Journal of Korean society of Dental Hygiene
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• v.19 no.2
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• pp.173-181
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• 2019

Objectives: The resin infiltration technique is a promising alternative therapy for arresting the early dental caries. However, there are very few reports on the safety and biocompatibility of this technique. We evaluated various properties of resin infiltrant (RI) based on a triethylene glycol dimethacrylate (TEGDMA).The water sorption (Wsp) and water solubility (Wsl) was assessed. Additionally, the cytotoxicity of RI against both animal and human fibroblast cell lines was investigated. Methods: The RI of the $Icon^{(R)}$, the first product developed for resin infiltration, is mainly composed of TEGDMA in the resin matrix. The Wsp and Wsl for the RI were measured in accordance with ISO 4049 specifications. Fourier-transform infrared spectroscopy (FTIR) was used for analyzing the polymerization before and after curing of RI. The cytotoxicity of RI against the mouse fibroblasts (L929) and human gingival fibroblasts (hTERT-hNOF) was evaluated using MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay and the data were analyzed using one-way analysis of variance. Results: Wsp and Wsl of the RI specimens were $53.37{\mu}g/mm^3$ and $10.6{\mu}g/mm^3$, respectively. FTIR analysis revealed a slightly higher degree of curing with longer irradiation time. The degree of conversion for RI was high (80.9%) after 40 seconds of light curing. There was a significant decrease in the viability of L929 and hTERT-hNOF cells at RI extraction solution concentrations above 50%, respectively, compared to that in the negative control (p< 0.05). Conclusions: Even though the RI exhibited positive effect on the early prevention of dental caries, the clinicians should also consider the toxicity of RI on periodontal tissues.

• Advances in nano research
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• v.15 no.5
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• pp.385-399
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• 2023

Hexagonal boron nitride (h-BN), commonly referred to as Boron Nitride Nanoribbons (BNNRs), is an electrical insulator characterized by high thermal stability and a wide bandgap semiconductor property. This study delves into the electronic properties of two BNNR configurations: Armchair BNNRs (ABNNRs) and Zigzag BNNRs (ZBNNRs). Utilizing the nearest-neighbour tight-binding approach and numerical methods, the electronic properties of BNNRs were simulated. A simplifying assumption, the Hamiltonian matrix is used to compute the electronic properties by considering the self-interaction energy of a unit cell and the interaction energy between the unit cells. The edge perturbation is applied to the selected atoms of ABNNRs and ZBNNRs to simulate the electronic properties changes. This simulation work is done by generating a custom script using numerical computational methods in MATLAB software. When benchmarked against a reference study, our results aligned closely in terms of band structure and bandgap energy for ABNNRs. However, variations were observed in the peak values of the continuous curves for the local density of states. This discrepancy can be attributed to the use of numerical methods in our study, in contrast to the semi-analytical approach adopted in the reference work.

• The Korean Journal of Pain
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• v.37 no.3
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• pp.218-232
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• 2024

Background: Cynara scolymus has bioactive constituents and has been used for therapeutic actions. The present study was undertaken to investigate the mechanisms underlying pain-relieving effects of the hydroethanolic extract of C. scolymus (HECS). Methods: The antinociceptive activity of HECS was assessed through formalin and acetic acid-induced writhing tests at doses of 50, 100 and 200 mg/kg intraperitoneally. Additionally, naloxone (non-selective opioid receptors antagonist, 2 mg/kg), atropine (non-selective muscarinic receptors antagonist, 1 mg/kg), chlorpheniramine (histamine H₁-receptor antagonist, 20 mg/kg), cimetidine (histamine H₂-receptor antagonist, 12.5 mg/kg), flumazenil (GABA_A/BDZ receptor antagonist, 5 mg/kg) and cyproheptadine (serotonin receptor antagonist, 4 mg/kg) were used to determine the systems implicated in HECS-induced analgesia. Impact of HECS on locomotor activity was executed by open-field test. Determination of total phenolic content (TPC) and total flavonoid content (TFC) was done. Evaluation of antioxidant activity was conducted employing 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Results: HECS (50, 100 and 200 mg/kg) significantly indicated dose dependent antinociceptive activity against pain-related behavior induced by formalin and acetic acid (P < 0.001). Pretreatment with naloxone, atropine and flumazenil significantly reversed HECS-induced analgesia. Antinociceptive effect of HECS remained unaffected by chlorpheniramine, cimetidine and cyproheptadine. Locomotor activity was not affected by HECS. TPC and TFC of HECS were 59.49 ± 5.57 mgGAE/g dry extract and 93.39 ± 17.16 mgRE/g dry extract, respectively. DPPH free radical scavenging activity (IC₅₀) of HECS was 161.32 ± 0.03 ㎍/mL. Conclusions: HECS possesses antinociceptive activity which is mediated via opioidergic, cholinergic and GABAergic pathways.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.692-697
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• 2002

The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substituted with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite non.(p＜0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was sorter in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.115-119
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• 1997

The chemical and microbial properties and acceptability of milk and soymilk inoculated with Bifidobacterium were studied at each storage time (0, 5, 10, 15, 20, 25, and 30 days). Soymilk, milk, low-heat milk, low-fat milk, non-fat dry milk with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at $4^{\circ}C$ for 30 days. pH and acidity of all the samples were in the range of $pH\;6.6{\sim}pH\;6.9$ and $0.4%{\sim}0.55%$ for 30 days, respectively. The viable cell numbers in non-fat dry milk reached above $8.4{\times}10^9\;CFU/mL$ after 15 days. The glucose content in soymilk was $4.5{\times}10^{-2}{\sim}5.5{\times}10^{-2}\;mM$ at 10 days of storage. Milk and soymilk containing B. longum at $4^{\circ}C$ were found to be different in taste, odor, off-flavor at each storage time (0, 2, 4, 6, 8, and 10 days). Sensory scores indicated that milk containing bifidobacteria was poorly affected by the storage time, but milk at 4 days of storage was quite close in odor and off-flavor to milk with storage time 0. Soymilk containing bifidobacteria at 2 and 4 days of storage had significantly higher acceptability of taste than soymilk with storage time 0.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.482-488
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• 2000

The stability of c-phycocyanin and spectral property of phycobilins obtained from Spirulina platensis cultured by helical tubular photobioreactor were determined. The c-phycocyanin with maximal absorption of 622 nm and allophycocyanin with maximal absorption of 652 nm fractions were isolated from phycobilins by Sephadex G-100 gel chromatoBraphy, The yield of partially purified c-phycocyanin was about $1.5{\%}$ to dried biomass. The stability of c-phycocyanin in the range of $pH 4{\~}9$ was high but c-phvcocvanin was unstable over pH 10. The c-phycocyanin was stable at temperatures below $40^{\circ}C$, and at light intensity below 15000 lux. And metal ions were not affect the stability of c-phycocyanin.