• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1164-1168
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear forte value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).

• Proceedings of the Korean Fiber Society Conference
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• 1990.06b
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• pp.36-37
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• 1990

In the past, facile dissolution of cellulose has been hampered by the lack of suitable nondegrading solvents. Recently, this problem has been solved in our laboratory by the discovery of an inexpensive, convenient solvent system, that is the mixture of $NH_3\;and\;NH_4SCN$, for cellulose. Also, the $cellulose/NH_3/NH_4SCN$ solution system has been found to form the anisotropic, i.e., liquid crystalline phase. It is believed that both the cholesterio and the nematic phase occur. This finding has prompted extensive on-going researoh on the formation of the liquid crystalline phase from an inexpensive natural source such as cellulose since the nematic phase is envisioned as an excellent precursor sources for products with desirable properties, for example, high modulus and high strength. This interest naturally leads to a desire to understand the theological properties of the nematic phase so that the transformation of the nematic phase to the solid state with desirable properties can be efficiently accomplished, ;From this point of view, the theological behavior of the $cellulose/NH3_/NH_4SCN$ system has been studied as a function of shear rate and shear stress over a wide range of solvent compositions, cellulose concentration, centrifugation and urea contents, Results indicate that the viscosity decreases with increasing shear rate. A marked shear thinning behavior and a quasi-Newtonian behavior were observed in the low shear rate region and in the high shear rate region, respectively for all solvent compositions. The $cellulose/NH_3/NH_4SCN$ solution system only exhibited the viscosity increase with increasing cellulose concentration and failed to show the viscosity drop generally observed at the point of incipience of liquid crystal formation, This may be due to the gel-like nature of the solution by the association of the rodlike molecules into bundles which may serve as crosslinking points giving the cellulose solution a network structure. Also, simply hydrogen bonding may be so restrictive of molecular mobility that a viscosity drop is blocked. In addition to the above results, yield stress and thixotropy were also observed in the $cellulose/NH_3/NB_4SCN$ solution system which are characteristics of liquid crystal and gel, The results of the effect of centrifugation on viscosity show that viscosity decreases by the application of centrifugation. This may be explained by the change of the piled polydomain structure to the dispersed polydomain structure due to the pressure gradient generated during centrifugation.ation.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.871-878
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• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.927-935
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• 2005

The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.7
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• pp.8-15
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• 2019

In this study, we synthesized a calcium sulfonate complex grease and a lithium complex grease to investigate their physical, rheological and tribological properties. The thermal stability of the calcium sulfonate was higher than $300^{\circ}C$ and the lithium complex grease was $245^{\circ}C$ in the dropping point test. In the grease viscosity measurement, the calcium sulfonate complex grease was measured as $7.0Pa{\cdot}s$ and the lithium complex grease was as $4.5Pa{\cdot}s$. Therefore, it was confirmed that the calcium sulfonate complex grease is superior to the lithium complex grease in terms of thermal stability and cohesiveness. In the 4-ball wear test, the calcium sulfonate complex grease was measured to be 0.43 mm and the lithium complex grease to 0.85 mm. In the 4-ball extreme pressure test, calcium sulfonate complex grease was measured as 620 kgf and the lithium complex grease was as 125 kgf. Therefore, it was confirmed that the calcium sulfonate complex grease is superior to the lithium complex grease in abrasion resistance and load-bearing property. It was found that the calcium sulfonate complex grease is more effective than the lithium complex grease in the lubrication at high temperature and high load.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.3
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• pp.273-281
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• 2022

Mantle heterogeneity is closely related to the distribution and circulation of volatile components in the Earth's interior, and the behavior of volatiles in the mantle strongly influences the rheological properties of silicate rocks. In mantle xenoliths, these physicochemical properties of the upper mantle can be recorded in the form of microstructures and fluid inclusions. In this paper, I summarized and reviewed the results of previous studies related to the characteristics of microstructures and fluid inclusions from peridotite xenoliths beneath the Rio Grande Rift (RGR) in order to understand the evolution and heterogeneity of upper mantle. In the RGR, the mantle peridotites are mainly reported in the rift axis (EB: Elephant Butte, KB: Kilbourne Hole) and rift flank (AD: Adam's Diggings) regions. In the case of the former (EB and KB peridotites), the type-A lattice preferred orientation (LPO), formed under low-stress and low-water content, was reported. In the case of the latter (AD peridotites), the type-C LPO, formed under low-stress and high-water content, was reported. In particular, in the case of AD peridotites, at least two fluid infiltration events, such as early (type-1: CO₂-N₂) and late (type-2: CO₂-H₂O), have been recorded in orthopyroxene. The upper mantle heterogeneity recorded by these microstructures and fluid inclusions is considered to be due to the interaction between the North American plate and the Farallon plate.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• Journal of the Korean Electrochemical Society
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• v.26 no.1
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• pp.1-10
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• 2023

The cathode, which is one of the four major components of a lithium secondary battery, is an important component responsible for the energy density of the battery. The mixing process of active material, conductive material, and polymer binder is very essential in the commonly used wet manufacturing process of the cathode. However, in the case of mixing conditions of the cathode, since there is no systematic method, in most cases, differences in performance occur depending on the manufacturer. Therefore, LiMn₂O₄ (LMO) cathodes were prepared using a commonly used THINKY mixer and homogenizer to optimize the mixing method in the cathode slurry preparation step, and their characteristics were compared. Each mixing condition was performed at 2000 RPM and 7 min, and to determine only the difference in the mixing method during the manufacture of the cathode other experiment conditions (mixing time, material input order, etc.) were kept constant. Among the manufactured THINKY mixer LMO (TLMO) and homogenizer LMO (HLMO), HLMO has more uniform particle dispersion than TLMO, and thus shows higher adhesive strength. Also, the result of the electrochemical evaluation reveals that HLMO cathode showed improved performance with a more stable life cycle compared to TLMO. The initial discharge capacity retention rate of HLMO at 69 cycles was 88%, which is about 4.4 times higher than that of TLMO, and in the case of rate capability, HLMO exhibited a better capacity retention even at high C-rates of 10, 15, and 20 C and the capacity recovery at 1 C was higher than that of TLMO. It's postulated that the use of a homogenizer improves the characteristics of the slurry containing the active material, the conductive material, and the polymer binder creating an electrically conductive network formed by uniformly dispersing the conductive material suppressing its strong electrostatic properties thus avoiding aggregation. As a result, surface contact between the active material and the conductive material increases, electrons move more smoothly, changes in lattice volume during charging and discharging are more reversible and contact resistance between the active material and the conductive material is suppressed.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.173-185
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• 2018

Effects of three different types of dispersions and flow improving additives composed with fatty acid esters, fatty acid metal salts and amide compound on the vulcanization and the mechanical properties properties of rubber compounds of EPDM and carbon black as fillers. were investigated using Mooney viscometer, moving die rheometer, hardness tester, and universal test machine. The aging characteristics of vulcanized EPDM compounds were also investigated. The Mooney viscosity measured at $125^{\circ}C$ showed a tendency to decrease in the order of amide type> metal salt type > ester type additive. Scorch time showed little or no difference with the addition of ester or metal salt type additives, but the amide type additive shortened a scorch time more than one minute. Rheological measurement data obtained at $160^{\circ}C$ showed that the vulcanization time was faster for metal salt type and amide type additive systems. Delta torque values of EPDM compound increased with metal salt type and amide type additives, but slightly decreased with ester type additive. The tensile strength of the EPDM compound was greatly improved when an ester type additive was added, but the amide type or metal salt type additive had no significant effect. The elongation was significantly improved for metal salt type additive, while the rest were not significantly affected. The tear strength of the EPDM compounds increased with the addition of all kinds of additives, and it increased remarkably in the case of metal salt type additive. Hardness of the EPDM compounds was nearly same value regardless of additive types. The thermal aging of the EPDM blend at $100^{\circ}C$ for 24 h showed little change in the case of metal salt type or amide type additive, but the elongation tends to decrease by 10-20% for all EPDM compounds containing additives.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.