• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Clean Technology
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• v.23 no.1
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• pp.95-103
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• 2017

In this study, $ATiO_3$ (A = Ca, Sr, Ba) perovskite, which is the widely known for non $TiO_2$ photocatalysts, were synthesized using sol-gel method. And Ni was added at the A site of $ATiO_3$ by using that it is easy to incorporate. The physicochemical characteristics of the obtained $ATiO_3$ and Ni-$ATiO_3$ particles were confirmed using the X-ray diffraction (XRD) UV-visible spectroscopy, scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), the $N_2$ adsorption-desorption isotherm measurement, and X-ray photoelectron spectroscopy (XPS). The $H_2$ was produced using the photolysis of MeOH. Using the Ni-$ATiO_3$ photocatalysts, $H_2$ production was higher than using the $ATiO_3$ photocatalysts. Especially, $273.84mmolg^{-1}$ $H_2$ was produced after 24 h reaction over the Ni-$SrTiO_3$. Also in the water (0.1 M KOH) with the Ni-$SrTiO_3$, $H_2$ production was $961.51mmolg^{-1}$ after 24 h reaction.

• Journal of the Korea Concrete Institute
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• v.26 no.3
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• pp.377-384
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• 2014

Recently, the trend toward larger architectural structures continues and accelerates demand for Ultra High Strength Concrete (UHSC) which satisfies structural performance. However, UHSC has weakness in fire and the performance tests are required. In this paper, the change of mechanical properties of 100 MPa grade UHSC exposed to high temperatures ($20^{\circ}C{\sim}800^{\circ}C$) was observed to develop high temperature material model of UHSC: residual compressive strength, modulus of elasticity, property of stress-strain on monotonous loading and property of stress-strain on cyclic loading. In addition, TG/DTA and SEM Images analyses were performed to investigate chemical and physical characteristics of UHSC, and the results of this research were compared with those of previous studies. As a result, UHSC at the heating temperature of $300^{\circ}C$ showed a sharp decrease of residual compressive strength and modulus of elasticity. And It was shown that UHSC had a plastic behavior at more than $400^{\circ}C$ on the cyclic loading and revealed a same tendency in both monotonous and cyclic loading of all heating temperatures. In addition, through TG/DTA and SEM images analyses compared with those from previous studies, it was shown that the deterioration of concrete inner tissue, water evaporation and chemical reaction caused the decrease of residual compressive strength and modulus of elasticity.

• Journal of the Korean Chemical Society
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• v.16 no.5
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• pp.314-319
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• 1972

N-Methyl-p-aminophenol was polymerized by oxidative couplng in the aqueous iron chelate solution in the presence of oxygen, and black precipitate of oligo-(N-methyl-p-aminophenol) was formed quantitatively. In this oxidative polymerization reaction, methyl group attached to N in the monomer was partly eliminated, and it was clarified by the infrared spectra from the fact that the absorption of ${\delta}\;asym\;CH_3\;1460\;cm^{-1}$ and ${\delta}\;sym\;CH_3\;1380\;cm^{-1}$ in acetone insoluble fraction was much weaker than that in acetone soluble fraction. From Thermo-gravimetric analysis, oligo-(N-methyl-p-aminophenol) showed about 40% weight loss at $600^{\circ}C$ and it was less heat-resistant than oligo (p-aminophenol) that methyl group was not contained. In pyrolysis of oligo-(N-methyl-p-aminophenol) in He atmosphere, monomer N-methyl-p-aminophenol and water were formed, and in the pyrolytic gases, $H_2,\;CO,\;CO_2$ were detected by gas chromatography. From the above facts, to the structural change on oligo-(N-methyl-p-aminophenol) when it was heat-treated, it was considered that original linear structure was partly degraded, and the most of the oligomer was to go in with melt polycondensation to form polymer, and heat-resistant cyclic structure was formed at a time.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Korean Chemical Engineering Research
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• v.45 no.5
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• pp.433-441
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• 2007

This work investigated the stability of a Sn-modified Pt electrode, which was used for reduction of nitrate, fabricated by an adsorption or electro-deposition of Sn on Pt. In order to find the causes for instability of the electrode, the effects of the solutions in which the electrode was used and the potential applied to the electrode on the electrochemical and metallurgical behaviors of Sn on Pt were studied. The Sn of freshly- prepared modified-Sn Pt electrode existed as Sn hydroxide form, which brought about an easy loss of the electro-activity of the electrode even staying in water, especially in acid solution. When the Sn-modified Pt electrode was used for the reduction of nitrate, the electro-activity of the electrode was affected depending on the potential applied to the electrode. When a more negative potential than the redox equilibrium potential between $Sn(OH)_2$ and Sn was applied to the electrode, the Sn hydroxide was converted to Sn that could diffused into Pt, which leaded to the loss of electro-activity of the electrode as well. The solid diffusion of Sn increased linearly with the applied potential. The Sn-electrodeposited Pt electrode which had more Sn on the electrode was more favorable to maintaining the integrity of the electrode during the reduction of nitrate than the Sn-adsorbed Pt electrode prepared in the under-potential deposition way.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.3
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• pp.265-271
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• 1997

The salt accumulation, and chemical properties of 90 samples of the plastic film house soil in the area of Cheongju and Chungju were surveyed. Soil textural distribution of soil samples was 30% for sandy loam, 27% for loam and 43% for silty loam. Percentage distribution of electrical conductivity(EC) of surface soil was 23% below $2dS\;m^{-1}$, 30% for $2{\sim}4dS\;m^{-1}$, 25% for $4{\sim}6dS\;m^{-1}$ and 22% over $6dS\;m^{-1}$. Salt affected soil, which EC was higher than $4dS\;m^{-1}$, covered nearly 50% of all field surveyed. However subsoils(20~30cm) below $2dS\;m^{-1}$ was 68%. Salts in plastic film house soil was accumulated by increasing the cultivation period. After 5 years of cultivation electrical conductivity in plastic house soil was generally higher than $4.47dS\;m^{-1}$ in EC that was 2.8~5.6 times higher than that in the field soil in the outside of plastic film house. As the result of temporary removal of plastic film cover from the house during the rainy summer season, salt content in soil was decreased from $3.54{\sim}7.36dS\;m^{-1}$ to $0.71{\sim}2.92dS\;m^{-1}$ in EC due to the desalinization by runoff and percolating water. Contents of $NO_3-N$, $SO_4-S$ and Cl in plastic film house soil were 2.5. 7.0 and 3.4 times higher than those of open field respectively.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.656-662
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• 2013

The iron oxide ($Fe_3O_4$) particles in the coolant of the secondary system of a nuclear power plant reduce the heat transfer performance or induce corrosion on the surface of the heat transfer tube. To prevent these problems, we conducted a study to improve the dispersion stability of iron oxide using polymeric dispersant injection in simulated secondary system water. The three kinds of anionic polymers containing carboxyl groups were selected. The dispersion characteristics of the iron oxide particles with the polymeric dispersants were evaluated by performing a settling test and measuring the transmission, the zeta potential, and the hydrodynamic particle size of the colloid solutions. Polymeric dispersants had a significant impact on the iron oxide dispersion stability in an aqueous solution. While the dispersant injection tended to improve the dispersion stability, the dispersion stability of iron oxide did not increase linearly with an increase in the dispersant concentration. This non-linearity is due to the agglomerations between the iron oxide particles above a critical dispersant concentration. The effect of the dispersant on the dispersion stability improvement was significant when the dispersant concentration ratio (ppm, dispersant/magnetite) was in the range of 0.1 to 0.01. This suggests that the optimization of dispersant concentration is required to maximize the iron oxide removal effect with the dispersant injection considering the applied environments, the iron oxide concentration and the concentration ratio of dispersant to iron oxide.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.260-265
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• 2007

This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of sir beef carcasses $(280{\sim}300\;kg)$ that were quality grade $1^+$(marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 cm thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p>0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness ($L^{\ast}$) of meat color has no difference between irradiated and non-irradiated treatment (p>0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p<0.05), but there was no difference between control and 3 kGy treatment (p<0.05).