• Applied Chemistry for Engineering
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• v.29 no.5
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• pp.541-548
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• 2018

In this work, the $N_2O$ decomposition catalyst and reaction characteristics to control the $N_2O$ removal were described. Experiments were carried out by using Rh as an active metal catalyst on various supports and the $Rh/CeO_2$ catalyst with $CeO_2$ support showed the best activity for the $N_2O$ decomposition when it was prepared under the constant heat treatment condition ($500^{\circ}C$-4 hr). $H_2-TPR$ and XPS analyzes were performed to confirm the effect of the physical and chemical properties of the catalyst on $N_2O$ decomposition. As a result, it was found that the increase of the oxygen transfer capacity of the catalyst due to the increase of both the redox property and $Ce^{3+}$ amount affected the decomposition reaction of $N_2O$. In addition, the future work will include a treatment process capable of decomposition $N_2O$ and NO under the condition that $N_2O$ and NO are simultaneously generated and its characteristics of $N_2O$ decomposition reaction.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.1-13
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• 2014

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.937-946
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• 2004

Duroc is widely used to improve the meat quality and productivity. To elucidate the phylogenetic relation and the sequence specificity for the maternal property, the complete sequence of mitochondrial genome was determined and the population diversity of Duroc was investigated in this study. The length of mtDNA tested is 16,584-bp. There are several insertion/deletion mutations in the control region and coding regions for tRNA and rRNA, respectively, but not in peptide-coding regions. Four peptide-coding genes(COⅡ, COⅢ, ND3 and ND4) showed incomplete termination codon sequences such as T--, and two(ND2 and ND4L) did alternative initiation codons(AIC), respectively. Especially, the initiation codon sequences of ND2 gene were polymorphic in this population. Polymorphisms were detected in 11-bp duplication motif within control region as well as ND2 and CYTB. Variation patterns observed from the tests on three mtDNA regions were linked completely and then two haplotypes obtained from combining the data dividing this population. Duroc mtDNA is observed at the European pig cluster in the phylogenetic tree, however, the results from the population analyses supported previous opinions. This study suggests that the breed Duroc was mainly originated from the European pig lineage, and Asian lineage was also used to form the pig breed Duroc as maternal progenitors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.113-119
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• 2005

This study was performed to evaluate the effects of the addition of medicinal herb extracts on shelf-life and quality of seasoning beef. The pH of seasoning beef treated with medicinal herbs was more stable than those without medicinal herbs. The moisture content of non-treated group decreased than that of group treated with medicinal herbs. The shear forces of seasoning beef revealed that non-treated group and other group treated with medicinal herbs were higher than those with medicinal herb extracts less than 0.5% adding medicinal herb extracts. As the storage time increased, the redness of group treated with 2.0% medicinal herbs was most stable among the seasoning beef color. The increase of TBA value was observed as the storage period increased. The total bacterial count of non-treated group was detected to 10$^{8}$ CFU/g, but that of group with medicinal herbs was counted from 10$^4$ CFU/g to 10$^{5}$ CFU/g at 6 days of storage time. The sensory evaluation indicated that the changes of group treated with various concentration of medicinal herbs were scored relatively higher than that of non-treated groups.

• 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.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.122-122
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• 1999

Graphite with its advantages of high thermal conductivity, low thermal expansion coefficient, and low elasticity, has been widely used as a structural material for high temperature. However, graphite can easily react with oxygen at even low temperature as 40$0^{\circ}C$, resulting in CO2 formation. In order to apply the graphite to high temperature structural material, therefore, it is necessary to improve its oxidation resistive property. Silicon Carbide (SiC) is a semiconductor material for high-temperature, radiation-resistant, and high power/high frequency electronic devices due to its excellent properties. Conventional chemical vapor deposited SiC films has also been widely used as a coating materials for structural applications because of its outstanding properties such as high thermal conductivity, high microhardness, good chemical resistant for oxidation. Therefore, SiC with similar thermal expansion coefficient as graphite is recently considered to be a g행 candidate material for protective coating operating at high temperature, corrosive, and high-wear environments. Due to large lattice mismatch (~50%), however, it was very difficult to grow thick SiC layer on graphite surface. In theis study, we have deposited thick SiC thin films on graphite substrates at temperature range of 700-85$0^{\circ}C$ using single molecular precursors by both thermal MOCVD and PEMOCVD methods for oxidation protection wear and tribological coating . Two organosilicon compounds such as diethylmethylsilane (EDMS), (Et)2SiH(CH3), and hexamethyldisilane (HMDS),(CH3)Si-Si(CH3)3, were utilized as single source precursors, and hydrogen and Ar were used as a bubbler and carrier gas. Polycrystalline cubic SiC protective layers in [110] direction were successfully grown on graphite substrates at temperature as low as 80$0^{\circ}C$ from HMDS by PEMOCVD. In the case of thermal MOCVD, on the other hand, only amorphous SiC layers were obtained with either HMDS or DMS at 85$0^{\circ}C$. We compared the difference of crystal quality and physical properties of the PEMOCVD was highly effective process in improving the characteristics of the a SiC protective layers grown by thermal MOCVD and PEMOCVD method and confirmed that PEMOCVD was highly effective process in improving the characteristics of the SiC layer properties compared to those grown by thermal MOCVD. The as-grown samples were characterized in situ with OES and RGA and ex situ with XRD, XPS, and SEM. The mechanical and oxidation-resistant properties have been checked. The optimum SiC film was obtained at 85$0^{\circ}C$ and RF power of 200W. The maximum deposition rate and microhardness are 2$mu extrm{m}$/h and 4,336kg/mm2 Hv, respectively. The hardness was strongly influenced with the stoichiometry of SiC protective layers.

• Polymer(Korea)
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• v.24 no.1
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• pp.97-104
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• 2000

PAN-based activated carbon fibers/phenolic resin matrix composites (ACFCs) were manufactured via molding process with oxidized carbon fabrics (plain-type) and phenolic resin (resole-type) compounded by 70 : 30 wt%. The green body (as molded) was submitted to carbonization (at 100$0^{\circ}C$) in an inert environment and activation (at 700, 800, 900 and 100$0^{\circ}C$) in a $CO_2$ environment. In this work, the influence of activation temperatures was investigated in surface properties, such as pH, acid- and base-values by titration method, and in adsorption properties, i.e., specific surface area and pore structures by BET-method of the composites. Also, the pressure drops of the specimens were calibrated by ASTM. As a result, the activation temperature influenced the surface property of ACFCs. When the activation temperature was higher than 90$0^{\circ}C$, the surface was gradually developed in basic nature. And, the evolutions of specific surface area, total pore volume and pore size distribution of ACFCs could be easily confirmed the dependence on the activation temperature. Among them, well-developed pore structure from adsorption characteristics was changed of the ACFCs activated at 90$0^{\circ}C$. Also, the pressure drop was slightly decreased with increasing the temperature due to increasing the burn-off with heat treatment temperature of ACFCs.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.619-624
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• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Korean Chemical Engineering Research
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• v.56 no.6
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• pp.819-825
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• 2018

Porous nanofibers comprising hollow ${\alpha}-Fe_2O_3$ nanospheres were prepared by applying both template method and Kirkendall diffusion effect to electrospinning process. During heat-treatment processes, the solid Fe nano-metals formed by initial heat-treatment in the carbon matrix were converted into the hollow structured ${\alpha}-Fe_2O_3$ nanospheres. In particular, PS nanobeads added in the spinning solution were decomposed and formed numerous channels in the composite, which served as a good pathway for Kirkendall diffusion gas. The resulting porous nanofibers comprising hollow ${\alpha}-Fe_2O_3$ nanospheres were applied as an anode material for lithium-ion batteries. The discharge capacities of the nanofibers for the 30th cycle at a high current density of $1.0A\;g^{-1}$ was $776mA\;h\;g^{-1}$. The good lithium ion storage property was attributed to the synergetic effects of the hollow ${\alpha}-Fe_2O_3$ nanospheres and the interstitial nanovoids between the nanospheres. The synthetic method proposed in this study could be applied to the preparation of porous nanofibers comprising hollow nanospheres with various composition for various applications, including energy storage.