• Applied Biological Chemistry
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• v.21 no.1
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• pp.1-10
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• 1978

In an effort to elucidate degradation mechanisms of an acetanilide herbicide, Butachlor, by soil microorganisms, a common soil fungus, Chaetomium globosum which is known to be powerful was selected and incubated in a Butachlor-contained medium. The results obtained from the resulting metabolites are as follows: (1) Dechlorination from Butachlor occurred very easily, remaining almost constant after 180 hrs. of incubation. (2) More than 10 metabolites were isolated and characterized, of which the metabolites, m/e 205, 177, 223, 182, and 206 were the main products. (3) In this paper, the structures and pathways of formation of metabolites, m/e 206, 182, 223, 225, and 189 were tentatively proposed.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1019-1030
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• 2003

The study was conducted to isolate and identify highly fibrolytic anaerobic fungi from the guts of a Hanwoo steer and a Korean native goat, and then investigate the characterization of cellulolytic activity of an anaerobic fungus. Twenty-one anaerobic fungal colonies were isolated in the study, in which 16 colonies were isolated from the rumen contents of the Hanwoo steer and 5 colonies from the duodenal fluids of the Korean native goat. Four anaerobic fungi were selected based on higher cellulolytic enzyme activities to identify under a optical microscope. NLRI-M003 and -T004 belong to Neocallimastix genus and NLRI-M014 belongs to Piromyces genus based on the morphology of their thallus, sporangia, rhizoid and the number of flagella. NLRI-M001 appeared to be an unknown strain of anaerobic fungi due to its different morphology from existing types of anaerobic fungi, though the morpholgoy is similar to Orpinomyces sp. Supplementation of 2% anaerobic fungal culture(NLRI-M003) in rumen-mixed microorganisms increased in vitro DM degradability of rice straw and filter paper up to 4 and 11%, respectively, compared with non-supplementation(control). CMCase and xylanase activities in in vitro culture were also higher in 2% fungal supplementation than controls in both rice straw and filter paper substrates.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• Journal of Biosystems Engineering
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• v.29 no.4
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• pp.347-356
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• 2004

치아인회석, 키토산, 시아노아크릴레이트 등의 생분해성 생체재료를 이용해 새로운 생체흡수성 골시멘트를 개발하고자 하였다. 이들 골시멘트들에 대해서 중합온도, 응고시간 등의 조작특성과 압축강도, 전단강도 등의 물성을 분석하였다. 특히, 치아인회석과 키토산의 미립가루와 부틸 시아노아크릴레이트의 강력접착제를 이용한 시멘트(B)에 대해서는 직접 접촉방법과 XTT 방법을 통해 세포독성을 분석하였고, 또한 쥐를 이용한 동물실험에서 시멘트(B)의 처리그룹에 따라 생체적합성을 분석하였다. 시아노아크릴레이트를 이용한 골시멘트의 최대중합온도는 약 33$^{\circ}C$, 조작(응고)시간은 3-6분, 압축강도는 약 15-25㎫, 전단강도는 약 0.4-l.7 ㎫를 나타내었다. 첨가제로 사용된 Lipiodol은 골시멘트의 주사성과 강력접착제의 초기 중합지연도를 높였고, 특히 송진가루는 시아노아크릴레이트의 초기중합을 지연시켰다. 시아노아크릴레이트를 이용한 시멘트(B)의 세포독성을 분석한 결과, 대부분의 처리 그룹에서 낮게 나타났고, 특히 키토산과 치아인회석을 사용한 경우 각각 세포 독성이 더 낮게 나타났다. 그리고 골시멘트(B)의 동물 생체적합성 실험의 방사선상 및 조직학적 분석에서도 뼈 형성 및 결합이 우수하게 나타났다.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1191-1195
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• 1997

This study was conducted to investigate the proteolytic properties of saewoojeot (salted and fermented shrimp) on various meat proteins. NaCl content was decreased less than 2% by electrodialysis. As electrodialysis time was passed, the protease activity was increased. The proteolytic activity of crude protease on muscle proteins of beef, pork, chicken was analyzed by SDS-PAGE. Crude enzyme easily degradated both heat-denatured and native meat proteins. Protein degradation was rapidly occurred within 5 min and most all myofibrilar protein was disappeared. Heat-denatured chicken meat (100%) was most easily degraded than heat-denatured pork meat (47%) and beef meat (31%).

• Journal of the Microelectronics and Packaging Society
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• v.27 no.4
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• pp.61-65
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• 2020

Suppressing lattice thermal conductivity of thermoelectric materials is one of the most popular approach to improve their thermoelectric performance. However, accurate characterization of suppressed lattice thermal conductivity is challenging as it can only be acquired by subtracting other contributions to thermal conductivity from the total thermal conductivity. Here we explain that electronic thermal conductivity (for all materials) and bipolar thermal conductivity (for narrow band gap materials) need to be determined accurately first to characterize the lattice thermal conductivity accurately. Methods to calculate Lorenz number for electronic thermal conductivity (via single parabolic model and using a simple equation) and bipolar thermal conductivity (via two-band model) are introduced. Accurate characterization of the lattice thermal conductivity provides a powerful tool to accurately evaluate effect of different defect engineering strategies.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.23 no.4
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• pp.1072-1086
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• 1998

Transform, subband, and wavelet transform decompositions are powerful linear transformation tools in image coding because of their decorrelating effects on image pixels, the concentration of energy in a few coefficients, their multirat/multiresolution framework, and their frequency splitting, which allows for efficient coding matched to the statistics of each frequency band and to the characteristics of the human visulal system. Thus, a growingbody of research has bee performed to extend these tools in various kinds of modified formations. Hence, in this paper, an overall survey to achieve a general view on these transformation tools have been attempted. Starting from basic tools such as orthogonal transforms, lapped transforms, QMF(quadrature mirror filter) subband filter banks, and wavelet transforms, their hierarchical extensions, vector extensions, and linear time-varying extensions are investugated in detail.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.