• Korean Journal of Microbiology
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• v.9 no.4
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• pp.163-168
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• 1971

Neutral protease which was obtained from a genus of Aspergilli as the crystal form were investigated for their purification and properties. The results of biochemical and enzymatic studies for their purification and properties in this enzyme were as follows. 1) On the wheat media containing 70%-water and $CaCo_{3}$, Aspergilus oryzae S.H.W. 131 is satisfactorily grown under the basic optimum conditions temperature $27^{\circ}C$- $30^{\circ}C$at relative humidity 100% for three days. 2) The enzyme solution extracted with water is successively purified through the passing on column of Asmti-177N for decolorization of it. And ion exchanger such as DEAAE Sphadex A-50 or Shepadex G-100 and fraction collector is necessary for the sepearte treatments of this enzyme. After washing it with organic solvents as aceton-EtOH, etc., it should be dried on the vacuum dryer at $40^{\circ}C$) The protease activity is determined by the amounts of amino acids, tyrosine. 4) The optimum pH of neutral protease is 6.0-8.0. 5) In effectively decomposing with this neutral protease, the optimum temperature is $35^{\circ}C$. 6) It is interesting that the amounts of metal ion affects the activity of neutral protease. For examples, if it were treated with manganic ion, its activity would be more effective than any other that.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.148-148
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• 2017

Surface modification is a type of mechanical manipulation skills to achieve extensive aims including corrosion control, exterior appearance, abrasion resistance, electrical insulation and electrical conductivity of substrate materials by generating a protective surface using electrical, physical and chemical treatment on the surface of parts made from metallic materials. Such surface modification includes plating, anodizing, chemical conversion treatment, painting, lining, coating and surface hardening; this study conducted cavitation experiment to assess improvement of durability using anodizing. In order to observe surface characteristics with applied current density, the electrolyte temperature, concentration was maintained at constant condition. To prevent hindrance of stable growth of oxide layer due to local temperature increase during the experiment, stirring was maintained at constant speed. In addition, using galvanostatic method, it was maintained at processing time of 40minutes for 10 to $30mA/cm^2$. The cavitation experiment was carried out with an ultra sonic vibratory apparatus using piezo-electric effect with modified ASTM-G32. The peak-to-peak amplitude was $30{\mu}m$ and the distance between the horn tip and specimen was 1mm. The specimen after the experiment was cleaned in an ultrasonic bath, dried in a vacuum oven for more than 24 hours, and weighed with an electric balance. The surface damage morphology was observed with 3D analysis microscope. As a result of the study, differences were observed surface hardness and anti-cavitation characteristics depending on the development of oxide film with the anodizing process time.

• Natural Product Sciences
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• v.9 no.1
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• pp.10-12
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• 2003

In the present study, dikamali resin (obtained from the leaf buds and the young shoots of Gardenia gummifera Linn.) was extracted with diethyl ether and the extract was vacuum dried. Qualitative tests confirmed the presence of flavonoids and free phenolic compounds in the extract. The antioxidant property (qualitative) of the extract was performed by TLC method $({\beta}-carotene-linoleate method)$. The $LD_{50}$ of the extract was found to be 2227 mg/kg by Karber's arithmetic method. The extract was screened for analgesic, anti-inflammatory, antipyretic (100, 200 and 400 mg/kg) and anthelmintic (0.1,0.2 and 0.5%w/v) activities by standard methods. The extract exhibited antioxidant property and prevented oxidation of ${\beta}-carotene$. The extract exhibited significant graded dose response for analgesic, anti-inflammatory, antipyretic and anthelmintic activities. The extract caused the death of earthworms in all experimental concentration whereas the standard drug (piperazine) only effected paralysis. The present study proved the claims of dikamali resin mentioned in the Indian system of medicine.

• Natural Product Sciences
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• v.9 no.2
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• pp.83-86
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• 2003

In the present study, Thespesia populnea (Malvaceae) bark was extracted with methanol and water. The extracts were vacuum dried to yield the respective methanol (MET) and aqueous extract (AET). The extracts were evaluated for hepatoprotective activity against carbon tetrachloride $(CCl_{4})$ induced liver damage at 2 dose levels (250 and 500 mg/kg). The biochemical parameters observed in serum were total bilirubin, alkaline phosphatase (ALP), serum glutamate oxaloacetate transaminase (SGOT), serum glutamate pyruvate transaminase (SGPT) levels and total protein. Aspartate transaminase (AST), alanine transaminase (ALT) and total protein levels in liver were also evaluated. Histopathological study on the liver tissue was also performed. The extracts exhibited dose dependent reduction in total bilirubin, ALP SGOT, SGPT, AST, ALT and increase in total protein (serum and liver) levels. The extracts also exhibited only mild hepatocytic damage compared to the $CCl_{4}$ Treated group. MET was found to exhibit higher hepatoprotection than AET.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• Journal of Korea Foundry Society
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• v.28 no.6
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• pp.282-287
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• 2008

The effect of CaO mold on the formation of reaction layer was investigated. CaO mold was prepared by mixing of Colloidal silica($NALCO^{(R)}$ 1130) and an $ZrO_2$, CaO at room temperature. The dried at $20{\pm}3^{\circ}C$, 75% humidity for 12hrs. Sample was prepared from the Cp-Ti(grade-2) and melted by high frequence induction melting system in the vacuum condition. The react ion layer of Ti was confirmed by optical microscopy, microhardness(Hv) and X-ray diffraction. Thickness of reaction layer using the CaO stabilized ZrO2 was thinner than the CaO added ZrO2. And thickness of reaction layer were decreased with decreasing pH of slurry. CaO addition in the slurry could not controlled reaction between molten Ti and investment mold. On the other hand, the CaO chemical bonded ZrO2 by stabilization treatment could controlled reaction between molten Ti and investment mold.

• The Journal of Engineering Research
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• v.7 no.1
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• pp.79-87
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• 2005

[TEACOOH]-Montmorillonite intercalations complex obtained from Na-Montmorillonite and 10-Carboxy-n-decyldimethylethylammonium bromide(organic cation) was reacted with the monomer($\varepsilon$-caprolactone) to achieve the [TEACOOH]-$\varepsilon$-caprolactone-Montmorillonite intercalations complex. From intercalations complex Montmorillonite/Polycaprolactone Nanocomposite in which montmorillonite(inorganic material) is chemically linked with the polycaprolactone(organic polymer) was formed at $220^{\circ}C$ for 48 h. The basal spacing for the sample obtained after polymerization, extraction with methanol and dried at $65^{\circ}C$ in high vacuum for 24 h was 50.7 $\AA$.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.265-269
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• 2010

Silicon-based non-oxide ceramic carbide fiber is one of the leading candidate ceramic materials for engineering applications because of its excellent mechanical properties at high temperature and good chemical resistance. In this study, polycarbosilane(PCS) and zirconium butoxide were used as a precursor to prepare polyzirconocarbosilane (PZC) fibers. A polymer solution was prepared by dissolving PCS in zirconium butoxide (50/50 wt%). This solution was heated at $250^{\circ}C$ in a nitrogen atmosphere for 2 hour with stirring, and then dried in a vacuum oven for 48 hour. PZC fibers were fabricated using an electrospinning technique. The fibers were irradiated with an electron beam to induce structural crosslinking. Crosslinked PZC fibers were heat treated at $1,300^{\circ}C$ in a nitrogen atmosphere. The microstructures of PZC fibers were examined by SEM. Chemical structures of PZC fibers were examined by FT-IR and XRD. Thermal stability of PZC fibers was investigated by TGA.