• Applied Chemistry for Engineering
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• 제26권5호
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• pp.598-603
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• 2015

In this study, electrochemical properties of pitch-based activated carbon fibers (ACFs) were investigated by different heat-treatment temperature of the pitch-based ACFs in order to improve the specific capacitance of electric double-layer capacitor (EDLC). The ACFs were prepared by different heat-treatment temperatures of 1050 and $1450^{\circ}C$, after activation with 4 M KOH at $800^{\circ}C$ using stabilized pitch fiber. The specific surface area of prepared ACFs increased from $828m^2/g$ to $987m^2/g$, also the micropore and mesopore volumes of prepared ACFs were increased. These results because pore was produced by desorbing oxygen and hydrogen elements within the ACFs, and pore size was increased by contraction ACFs by heat-treatment process. Because of the porous properties, the specific capacitance was increased from 73 F/g to 119 F/g using cyclic voltammetry with 1 M $H_2SO_4$ at scan rates of 5 mV/s.

• Journal of Animal Science and Technology
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• 제45권4호
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• pp.633-640
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• 2003

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제30권2호
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• pp.189-195
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• 2004

Carbon black have not been used as pigment material in cosmetic because of very low density and dispersity, but carbon black have applicable character as black pigment because of non-toxic, stable physico-chemical property, and black colority. In this study, mesoporous silica samples were synthesized by sol-gel reaction using surfactants-template method; TEOS (tetraethoxysilane) - a) PEO/lecithin, b) PEO/polyethylene glycol, c) lecithin/polyethylene glycol in ethanol/water solution. Synthesized organic-inorganic hybrid - silica were heat-treated in N2 condition at 500$^{\circ}C$. Mesoporous silica with black carbon in pore have the effective density and show the good dispersity in both hydrophilic and hydrophobic solvent. Properties of the samples were measured; specific surface area (750㎡/g) and pore size (4-6nm) using BET, pore structure (cylindrical type) using XRD, morphology (spherical powder with 0.1-0.5$\mu\textrm{m}$ partical size) of the samples using SEM. Carbon-silica black color applied to mascara, it shows a dark black colority and good dispersity as compared with the general black color titania pigment. Moreover, it is possible to control the density of black color pigment because it is possible to control pore volume and particle size of mesoporous silica properly. It show the good volume effects in mascara. That is why possible to apply all kinds of cosmetic products.

• Food Science and Preservation
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• 제14권3호
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• pp.239-246
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• 2007

The effects of gamma irradiation on the physiochemical and physical characteristics of apples were investigated during post-irradiation storage at $4^{\circ}C\;and\;25^{\circ}C$. The contents of total and reducing sugars were analyzed and the results indicated that apples receiving 1 kGy of gamma irradiation did not show significant differences in sugar contents compared to non-irradiated controls. Important physiological characteristics were evaluated by measurement of total phenolic content and total flavonoid content, reducing power, and radical scavenging ability, and the results indicated that gamma irradiation at a dose of 1 kGy did not affect physiological activities. Changes in physical parameters such as weight loss, strength, cohesiveness and hardness, during post-irradiation storage, were temperature-dependent, whether the apples were irradiated or not The color and sensory acceptance of the apples were not affected by irradiation during cold storage. However, minor deterioration in color quality and sensory acceptance of irradiated apples was noted under ambient temperature storage. We conclude that gamma irradiation(1 kGy) does not affect apple nutritional content stability, functional properties, or physical characteristics, especially upon cold storage after radiation treatment.

• Applied Chemistry for Engineering
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• 제34권1호
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• pp.15-22
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• 2023

Recent studies have actively investigated ways to improve the economic feasibility and efficiency of the Fischer-Tropsch process by increasing the yields of the monocyclic aromatic compounds (BTEX). In this study, ethylene was selected as a model of F-T-derived hydrocarbons, and the ethylene-to-aromatics (ETA) reaction was investigated according to changes in acid characteristics, mesopores, and crystallinity of HZSM-5 (HZ5). Fluorinated HZ5 was prepared by calcination followed by impregnation of an aqueous NH₄F solution having different molar concentrations in HZ5, and the structural and chemical properties of F/HZ5 were investigated through Brunauer-Emmett-Teller (BET), solid-state nuclear magnetic resonance (NMR), X-ray photoelectron spectroscopy (XPS), NH₃-temperature-programmed desorption (TPD), and pyridine-IR spectroscopy. The ETA reactions were performed at 673 K under 0.1 MPa, and fluorinating HZ5 by an aqueous NH₄F solution of 0.17 M improved ethylene conversion, BTEX selectivity, and catalytic stability due to acidity, mesopore fraction, and crystallinity.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제38권6호
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• pp.524-530
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• 1993

The experiment was carried out to investigate the changes in physicochemical properties of milled rice harvested in different year and stored for four to sixty four months. The fat acidity of milled rice increased sharply from four to sixteen months storage, and after then it was increased slowly to sixty four months. Amylose, magnesium, potassium content, and K/Mg ratio of milled rice were not changed by storage duration. Water absorption rates of milled rice at 21$^{\circ}C$ and 77$^{\circ}C$, and alkali digestion value were increased by longer storage duration. Difference of water absorption rate between rice samples was greater during initial forty minutes after soaking at 21$^{\circ}C$ and with longer the soaking time at 77$^{\circ}C$. Shorter gel length of rice flour was found with prolonged storage duration, while peak, minimum, cool, breakdown and setback viscosity of gelatinized rice flour on amylograph were increased along with increasing the storage duration. The volume expansion rate during cooking and degree of iodine coloration of cooking water were higher in the longer stored rice compared with shorter one, and the amount of soluble solid in cooking water was significantly decreased in rice stored longer period.

• Journal of Life Science
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• 제14권5호
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Applied Biological Chemistry
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• 제34권1호
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• pp.54-60
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• 1991

Serratia marcescens CK-3, decomposing chitin which is a mar component of cell wall in phyitopathogenic fungi, was isolated from the continuous cropping rhizosphere of pepper and cucumber and its enzymatic property was examined. S. marcescens CK-3 was found tn have an tagonistic effects against, Fusarium axysporum and Rhizoctonia solani and to have complex enzyme system such as chitinase, laminarinase, and proteinase. The preferable composition of the medium for production of chitinase was fond and was as follows : colloidal chitin 1.5%, tryptone 0.5%, glucose 1.0%, peptone 0.2%, $MgSO_4{\cdot}7H_2O\;0.1%,\;K_2HPO_4\;0.1%,\;and\;NaCl\;0.1%$(w/v), pH 6.8. The maximum enzyme production was observed after culture of 72 hours at $30^{\circ}C$ using a medium containing the above chemical composition. The optimal pH and temperature for in vitro activity of chitinase from S. marcescens CK-3 were pH 7.5 and $50^{\circ}C$, respectively. The enzyme activity in-creased by metal ions such as$Ag^+$ and $Mn^{++}$.

• Korean Journal of Food Science and Technology
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• 제25권6호
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• pp.716-723
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• 1993

To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at $5^{\circ}C$ for 5 days, washed throughly with tap water, extracted with 6 volumes of water ($pH5.0{\sim}7.0$) to dehydrated skin for 3 hours at $50^{\circ}C$, and then bleached with 3% activated carbon. Though yellowfin sole skin gelatin was prepared under above condition, the physico-chemical property values such the melting point and gelling point of that were lower than those of pork skin gelatin. Therefore, the purified yellowfin sole skin gelatin requires a suitable modification operation for more a good quality gelatin manufacture.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• 제15권2호
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• pp.43-47
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• 2009

Respiration and quality of persimmon fruits were monitored through the storage at 0, 5, 15 and $25^{\circ}C$. Respiration rate data at different temperatures were used for determining the $O_2$ and $CO_2$ permeabilities required to maintain the optimal package atmosphere (1~3% $O_2$, 4~7% $CO_2$). The estimated gas permeabilities were then compared to those of available plastic films for examining their potential application at various temperature conditions. $O_2$ consumption and $CO_2$ production were at similar order and leveled at stable value after initial time span with higher rates measured at higher temperatures. Major quality indexes during storage were observed to be ascorbic acid content change and firmness destruction with the most significant changes at $25^{\circ}C$ Higher $O_2$ and $CO_2$ permeabilites were required at higher temperatures, and common plastic films were shown to be unable to satisfy those requirements. Films or devices of high permeation property such as silicone rubber or microporous film may be combined to increase the permeation properties satisfying the required high gas permeabilities.