• KSBB Journal
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• v.31 no.1
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• pp.27-32
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• 2016

Several CoA transferases from Clostridium beijerinckii, C. perfringens and Klebsiella pneumoniae were examined for biosynthesis of lactate-containing polyhydroxyalkanoates (PHAs) in recombinant Escherichia coli XL1-Blue strain. The CB3819 gene and the CB4543 gene from C. beijerinckii, the pct gene from C. perfringens and the pct gene from K. pneumoniae, which encodes putative CoA transferase gene, respectively, was co-expressed with the Pseudomonas sp. MBEL 6-19 phaC1437 gene encoding engineered Pseudomonas sp. MBEL 6-19 PHA synthase 1 ($PhaC1_{Ps6-19}$) to examine its activity for the construction of key metabolic pathway to produce poly(3-hydroxybutyrate-co-lactate) [P(3HB-co-LA)]. The recombinant E. coli XL1-Blue expressing the phaC1437 gene and CB3819 gene synthesized poly(3-hydroxybutyrate) [P(3HB)] homopolymer to the P(3HB) content of 60.5 wt% when it was cultured in a chemically defined medium containing 20 g/L of glucose and 2 g/L of sodium 3-hydroxybutyrate. Expression of the phaC1437 gene and CB4543 gene in recombinant E. coli XL1-Blue also produced P(3HB) homopolymer to the P(3HB) content of 51.2 wt% in the same culture condition. Expression of the phaC1437 gene and the K. pneumoniae pct gene in recombinant E. coli XL1-Blue could not result in the production of PHAs in the same culture condition. However, the recombinant E. coli XL1-Blue expressing the phaC1437 gene and the C. perfringens gene could produce poly(3-hydroxybutyrate-co-lactate [P(86.4mol%3HB-co-13.7 mol%LA) up to the PHA content of 10.6 wt% in the same culture condition. Newly examined CoA transfereases in this study may be useful for the construction of engineered E. coli strains to produce PHA containing novel monomer such lactate.

• Journal of the Korean Ceramic Society
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• v.37 no.3
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• pp.211-218
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• 2000

The attrition-milled powder mixtures of Al and Al2O3 were oxidized below 140$0^{\circ}C$ for 1 hr and post-sintered at 150$0^{\circ}C$ and 1$600^{\circ}C$ for 2 hr. During attrition milling, ZrO2 was added to the system by grinding effect of ZrO2 balls. The average particle size of the powder mixtures was decreased by the attrition milling as the aluminum content decrease. Above 120$0^{\circ}C$, sintering behaviro was observed on the fine Al2O3 particles resulted from the oxidation of Al. The specimens heat-treated at 140$0^{\circ}C$ for 1 hr showed the bending strength of 166 MPa and hardness of 220 MPa. The specimens post-sintered at 1$600^{\circ}C$ for 2hr had a linear shrinkage of 9~12% and a relative density of about 95%. After the post-sintering, the specimens having 55 vol% Al content revealed the bending strength of 513 MPa and hardness of 718 MPa. The Weibull modulus to the bending strength was about 16.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.502-511
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• 2021

In this study, the content of water-soluble vitamins such as vitamin B₁ (thiamin), B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine), B₇ (biotin), B₁₂ (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B₁, B₂, B₃, B₅, B₆, B₇, B₁₂, and C. The highest content of vitamin B₁ was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B₂ (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B₃ (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B₅. Vitamin B₆ was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B₇ was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B₁₂. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.433-444
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• 1975

This study was conducted to investigate the strength of lime soil mixtures for varied' curing temperatures(20, 30, 40, 50, $60^{\circ}C$) and lime content (3, 6, 9, 12%) in four lime-stabilized soils(KY : Sand, MH : Sand, SS: Sandy loam. JJ : Loam). The experimental results obtained from unconfined compressive strength tests are as follows; 1. The optimum moisture content increased and maximum dry density decreased with the increase of the lime content. 2. The lime content for the maximum strength of SS and JJ soils showed at the 9 percent lime content, but KY and MH soils didn't show the tendency of increase and decrease by the lime content and curing period. The rate of decrease of the soaked unconfined compressive strength showed the lower value in accordance with lime content. 3. According to increase in curing temperatures in curing temperatures at 30, 40, 50, $60^{\circ}C$, the unconfined compressive strength of lime soil mixtures increased, the rate of increase initially increased at a rapid rate, and showed that around 120 hours were sufficient curing time to complete hardening. 4. The average maximum temperature of Korea being around $30^{\circ}C$ from July to August, thus these months are ideal construction periods to increase the strehgth of lime soil mixtures. 5. Accelerated curing times equivalent to 28-day normal curing decreased in accordance with the increase of curing temperature, and showed shorter in lime soil mixtures than soil cement. 6. Accelerated curing times versus normal curing times are formed as a linear, its slope decreased in accordance with the increase of curing temperature, it may be expressed as follows: (1). $30^{\circ}C$ : t=2.63d-1.4(r=0.99) (2). $40^{\circ}C$ : t= 1.76d-0.8(r=0.97) (3). $50^{\circ}C$ : t=1.35d-3.2(r=0.94) (4). $60^{\circ}C$ : t=0.49d+1.8(r=0.91) in which t ; Accelerated curing time d ; Normal curing time.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.265-271
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• 2001

We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Journal of Powder Materials
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• v.20 no.3
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• pp.215-220
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• 2013

In the present work, 6061 Al-$B_4C$ sintered composites containing different $B_4C$ contents were fabricated and their characteristic were investigated as a function of sintering temperature. For this, composite powders and their compacts with $B_4C$ various contents from 0 to 40 wt.% were fabricated using a planetary ball milling equipment and cold isostatic pressing, respectively, and then they were sintered in the temperature ranges of 580 to $660^{\circ}C$. Above sintering temperature of $640^{\circ}C$, real density was decreased due to the occurrence of sweat phenomena. In addition, it was realized that sinterability of 6061Al-$B_4C$ composite material was lowered with increasing $B_4C$ content, resulting in the decrease in its real density and at the same time in the increment of porosity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.6
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• pp.775-781
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• 1995

This study was conducted to find out the variation in some medicinal components of Korean green tea by processing recipe and harvesting time in Bongsan-ri(steamroasted green tea) and Buchun-ri(roasted green tea) area. Total chlorophyll content of green tea grown at Bongsan-ri and Buchun-ri was 293mg% and 275mg% and ratio of chlorophyll a to chlorophyll b was 70:30 and 67:33 respectively. The later harvested one had the higher chlorophyll content but the chlorophyll content of the last harvested green tea at Buchun-ri decreased more sharply. Water-soluble pectin of green tea produced at Bongsan-ri and Buchun-ri was 2.05% and 1.84%, respectively. It also increased at the later harvested ones. Total amino acids content of Bongsan-ri and Buchun-ri tea was 2,156mg% and 1,723mg%, respectively. The later harvested tea showed the remarkably decreased. Caffein and catechins of Bongsan-ri and Buchun-ri tea were 2.03%, 11.52% and 2.62%, 14.05%, respectively, Total free catechins content of Bongsan-ri and Buchun-ri tea was 35.59% and 42.73%, and ester type was 58.09% and 44.47%, respectively. Extracted catechins and caffeins of green tea were increased when extracting water temperature was raised from $65^{\circ}C$ to 85$^{\circ}C$ and leaching time was lengthened from 3min. to 9min. About 89% catechins and 97% caffeins of green tea was extracted by nine minutes soaking in 85$^{\circ}C$ water.

• Journal of the Korean Society for Heat Treatment
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• v.7 no.2
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• pp.129-138
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• 1994

The purpose of this study is to clarify the influence of the reaction temperature and $AlCl_3$ content on the aluminide coating formation on Ni-based superalloy IN713C in CVD process and to compare its throwing power with that of Pack Cementation process. Aluminide coating was formed by CVD in hot-wall stainless tube reactor from an $AlCl_3-H_2$ mixture in the temperature range $850{\sim}1050^{\circ}C$. At reaction temperature $850^{\circ}C$, the coating thickness and the content of aluminium at the surface were increased as $AlCl_3$ heating temperature was raised. At reaction temperature $1050^{\circ}C$, they were not influenced by the variation of $AlCl_3$ heating temperature. When $AlCl_3$ heating temperature was fixed $125^{\circ}C$, the phases of the coatings were varied from $Ni_2Al_3$ to Al-rich NiAl and to Ni-rich NiAl with the reaction temperature. Therefore, in this study the reaction temperature has been found to be a major factor in determining the phase formed in CVD process. The throwing power of CVD was superior to that of Pack Cementation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.91-92
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• 2007

An anomalous positive temperature coefficient of electrical resistivity (PTCR) was investigated in a ferroelectric lead-free perovskite-type compound $(Bi_{0.5}Na_{0.5})TiO_3$ within $BaTiO_3$-based solid solution ceramics. The effect of $Nb_2O_5$ content on the electrical properties and the microstructure of (1 - x) $BaTiO_3-x\;(Bi_{0.5}Na_{0.5})TiO_3$ (BNT) ceramics made using a conventional mixed oxide process also has been studied. The Curie temperature was obviously increased with the increasing of $(Bi_{0.5}Na_{0.5})TIO_3$ content. The Nb - doped BNT ceramics (x=0.01) display low resistivity values of $10^{1{\circ}}C-10^{2{\circ}}C$ ohm.cm at room temperature and the Curie Temperature of $T_c=160^{\circ}C$.