• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.32 no.3
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• pp.96-102
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• 2022

Hydroxyapatite (HAp) was synthesized from calcium hydroxide (Ca(OH)₂) reacting with phosphoric acid (H₃PO₄) in aqueous solution. HAp powders were synthesized from extremely high concentration of precursor solutions over 3 M of Ca(OH)₂ aqueous suspension using modified process parameters such as phosphoric acid (H₃PO₄) pouring rate, aging time and post ball milling process. Regardless of phosphoric acid pouring rate, the DCPD (dicalcium phosphate dihydrate) was formed at room temperature and when heated above 700℃, β-TCP (tricalcium phosphate) was synthesized and the amount reached its maximum at 900℃. When the synthesized powder was sintered at 1150℃, β-TCP, a high temperature impurity phase, remained. The single HAp phase without DCPD was obtained from post ball-milled precipitates followed by 3 day aging. For the ball-milled precipitates even without the aging process, the desired single HAp phase without β-TCP could be obtained by heat treatment above 500℃. The post ball milling process provided a convenient route for HAp synthesis.

• Journal of Conservation Science
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• v.37 no.6
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• pp.821-830
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• 2021

The weapons excavated from the de-militarized zones (DMZ) of Korea are vulnerable to corrosion due to the immediate and drastic environmental change. Especially, the chloride ions (Cl^-) in iron weapons cause active corrosion and require removal. In this study, conservation treatment and de-salination was performed for the discovered weapons from excavation sites of soldiers killed in action during the Korean War. Furthermore, an attempt was made to prepare the most stable plan for conservation treatment through the comparative study of soaking weapons in distilled water without chemicals and in a solution of sodium (SSC) at different temperatures. In the preliminarily experiments, the comparison of the eluted Cl^- ions according to different conditions of de-salination showed that the highest number of ions were detected from the de-salination with SSC at a temperature of 100℃, and its duration was much smaller, i.e., 1~2 weeks. Accordingly, for the parts from the guns and rifles amongst other objects, a six-time de-salination was conducted in the SSC solution for 8 hours at 100℃ and subsequently, for 16 hours at room temperature during which the distilled water and SSC were exchanged every week. However, in the case of a loaded rifle, the de-salination was not conducted, considering the risk that the high temperature and pressure by impregnation in vacuum could cause an explosion

• Analytical Science and Technology
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• v.22 no.5
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• pp.415-421
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• 2009

A study was performed to investigate the isobaric effects of impurities in isotope measurement of gadolinium by TIMS. Especially, the ratio of $^{155}Gd/^{158}Gd$ showed the higher value than that of natural gadolinium and also decreased as the measuring time increased. This phenomenon is considered to be due to the oxide form of La ($LaO^+$, m/z=155) causing to create a serious bias on the measurement of $^{155}Gd$ abundance by La as an impurity, and due to $LaO^+$ produced more than the $Gd^+$ in the early time which disappears as the time goes on because of lower melting point and ionization potential of La than Gd. Although isobaric effects from Ba($BaO^+$), Ce($CeO^+$), Sm($SmO^+$), La($LaO^+$), and $K_4{^+}$(m/z=156)-cluster were detected even when blank rhenium filaments were used, these could be avoided by preconditioning(baking out) the filament. And we found that the measurement of $GdO^+$ instead of $Gd^+$ is more suitable in avoiding the isobaric effect from impurities such as La, Ce and Ba in the measurement of Gd isotope only in case of absence or extremely low level of Yb, Sm, Dy, Er, Lu.

• Journal of the Korea Organic Resources Recycling Association
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• v.32 no.2
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• pp.5-14
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• 2024

A study approached the development of a process for efficiently recycling discarded cigarette butts, reported as a major source of microplastic pollution in aquatic environments. Cigarette butts were sorted to extract filters, and cellulose acetate, the raw material of the filters, was extracted to a high degree of purity. The sorting of filters from cigarette butts was conducted through both wet and dry processes, each with optimized sorting conditions. Wet stirring sorting considered factors such as solid-liquid ratio, stirring speed, and stirring temperature. The highest efficiency of wet stirring sorting, at 46.21%, was observed with a solid-liquid ratio of 1:45, stirring speed of 200 rpm, and stirring temperature of 50℃. Dry wind power sorting took into account moisture content and residence time. The filter sorting efficiency reached its peak at 57.10% with a moisture content of 20% and a residence time of 5 minutes. There was no significant difference in the recovery rate of cellulose acetate between the two sorting processes. Dry wind power sorting was deemed a more advantageous process in terms of energy and environmental considerations within the scope of this study.

• The Journal of Engineering Geology
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• v.34 no.1
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• pp.137-146
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• 2024

The pertinent Korean Industrial Standard (KS F) requires that rocks dried at 105 ± 5℃ be taken out of the oven into air and weighed on a scale. However, when rocks are exposed to air after the drying process, they absorb moisture, meaning that their weight will increase. In this study, eight cubic samples of Hwangdeung granite of different sizes were used to measure and compare the dry weight. The dry singularity weight measured in air was smaller than that measured in the drying oven. The difference in dry weight showed a positive correlation with sample size. Conversely, the difference in dry weight per unit weight of rock showed a negative correlation with sample size. The weight of a rock sample exposed to air is determined by the magnitude of the influence of convection currents occurring around the heated rock and the influence of moisture absorption in air. A singularity occurs when the magnitudes of these two effects are equal. The larger the rock sample, the longer the time taken for the singularity to occur, the greater the weight loss of the sample, and the longer the time taken for the sample to return to the initially measured weight on account of the greater moisture absorption for larger samples than smaller samples. In the future, research into the singularity and dry weights measured inside the drying oven will help to identify and address the limitations of the current KS F testing regulations.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.664-668
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• 2011

Spherical alumina precursors represented by $AlO_xCl_y(OH)_z$, 30~200 nm in particle diameter, were prepared by partial hydrolysis of $AlCl_3$ vapor in a 500 ml reactor. Investigated on the particle morphology and size were the effects of the reaction time, the stirring speed and the reaction temperature. The particle morphology and size was insensitive to the reaction time in the range 20 to 300 s. The variation of the stirring speed from 0 to 300 and 800 rpm showed that the particle size was the largest at 0 rpm. As the temperature was varied from 180 to 190, 200, $140^{\circ}C$, the particle size showed a maximum at $190^{\circ}C$. By calcination of the as-produced particles at $1,200^{\circ}C$ for 6h with a heating rate of $10^{\circ}C$/min, ${\alpha}$-alumina particles 45 nm in surface area equivalent diameter were obtained. The particle shape after calcination turned wormlike due to sintering between neighboring particles. A rapid calcination at $1400^{\circ}C$ for 0.5 h with a higher heating rate of $50^{\circ}C$/min reduced the sintering considerably. An addition of $SiCl_4$ or TMCTS(2,4,6,8-tetramethylcyclosiloxane) to the $AlCl_3$ reduced the sintering effectively in the calcination step; however, peaks of ${\gamma}$ or mullite phase appeared. An addition of $AlF_3$ to the particles obtained from the hydrolysis resulted in a hexagonal disc shaped alumina particles.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.718-724
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• 1999

This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and $2.5\%$ salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than $20\%$ Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in $78\%$.