• FLOWER RESEARCH JOURNAL
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• v.19 no.2
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• pp.103-109
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• 2011

This study was conducted to develop mass production method by proper cutting time, and the concentrations of plant growth regulators of Spiraea spp. Plants of hard wood was cut on March 3th, the rooting rate in S. salicifolia and S. cantoniensis was 11.3% comparatively higher than that about 5% in S. trichocarpa, S. miyabei, S. japonica, S. thunbergii and S. fritschiana. The rooting of control was 6.0%, however the $125{\sim}1,000mg{\cdot}L^{-1}$ IBA or NAA for 3 hour soaking was above 15.0% in the S. salicifolia. Therefore soaking in $125mg{\cdot}L^{-1}$ of IBA or NAA solution was recommended before cutting. The proper cutting time for soft wood from May 7 to September 17 in S. trichocarpa, S. cantoniensis, S. prunifolia, and S. thunbergii was September 17 when the soft stem was changed hard and the temperate was proper for rooting, high and low, $25{\pm}3^{\circ}C$ and $18{\pm}3^{\circ}C$. The rooting of September 17 was above 70% in S. salicifolia and S. fritschiana. However, the rooting from middle of May to early August was low below 20% in all the genus of Spiraea.

• Journal of Korea Foundry Society
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• v.41 no.5
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• pp.419-433
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• 2021

Al-Si-Cu alloys benefit from the addition of copper for better hardness and strength through precipitation hardening, which results in remarkably strong alloys. However, the addition of copper expands the solidification range of Al-Si-Cu alloys, and due to this, these alloys become more prone to hot tearing, which is one of the most common and serious fracture phenomena encountered during solidification. The conventional evaluation method of the hot tearing properties of an alloy is a relative and qualitative analysis approach that does not provide quantitative data about this phenomenon. In the present study, the mold itself part of a device developed in Instone et al. was partially modified to obtain more reliable quantitative data pertaining to the hot tearing properties of an Al-Si-Cu casting alloy. To assess the influence of Cu element, four levels of Cu contents were tested (0.5, 1.0, 3.0, and 5.0 wt.%) in the Al-Si-Cu system alloy and the hot tearing properties were evaluated in each case. As the Cu content was increased, the hot tearing strength decreased to 2.26, 1.53, 1.18, and 1.04 MPa, respectively. At the moment hot tearing occurred, the corresponding solid fraction and solidification rate decreased at the same temperature due to the increase in the solid-liquid coexistence range as the Cu content increased. The morphology of the fracture surfaces was changed from dendrites to dendrites covered with residual liquid, and CuAl₂ phases were observed in the vicinity of hot tearing.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.31 no.4
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• pp.149-153
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• 2021

ε-Ga₂O₃ thin films were grown on 4H-SiC substrates by metal organic chemical vapor deposition (MOCVD) and crystalline quality were evaluated depend on growth conditions. It was found that the best conditions of the ε-Ga₂O₃ were grown at a growth temperature of 665℃ and an oxygen flow rate of 200 sccm. Two-dimensional growth was completed after the merge of hexagonal nuclei, and the arrangement direction of hexagonal nuclei was closely related to the crystal direction of the substrate. However, it was confirmed that crystal structure of the ε-Ga₂O₃ had an orthorhombic rather than hexagonal. Crystal phase transformation was performed by thermal treatment. And a β-Ga₂O₃ thin film was grown directly on 4H-SiC for the comparison to the phase transformed β-Ga₂O₃ thin film. The phase transformed β-Ga₂O₃ film showed better crystal quality than directly grown one.

• Membrane Journal
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• v.33 no.6
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• pp.427-438
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• 2023

In this study, in order to improve the performance of the reverse osmosis membrane with high water flux and high salt rejection, a study was conducted on the evaluation of characteristics according to the curing temperature and time during various additives and interfacial polymerization. The morphology of the membrane with no additives and the membrane with additives both showed a "rigid-and-valley" structure, confirming that the polyamide layer was successfully polymerized on the surface of the porous support layer. In addition, the additive of 2-Ethyl-1,3-hexanediol (EHD) had improved hydrophilicity and water flux, which was confirmed by measuring the contact angle. Finally, a highly permeable TFC membrane with NaCl and MgSO₄ salt rejection of 97.78% and 98.7% and a high water flux of 3.31 L/(m²⋅h⋅bar) was prepared.

• Journal of the Korea Institute of Building Construction
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• v.20 no.6
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• pp.489-495
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• 2020

Whereas the control of the hydration heat in mass concrete has been important as the concrete structures enlarge, many conventional strategies show some limitations in their effectiveness and practicality. Therefore, In this study, as a solution of controling the heat of hydration of mass concrete, a method to reduce the heat of hydration by controlling the hardening of cement was examined. The reduction of the hydration heat by the developed Phosphate Inorganic Salt was basically verified in the insulated boxes filled with binder paste or concrete mixture. That is, the effects of the Phosphate Inorganic Salt on the hydration heat, flow or slump, and compressive strength were analyzed in binary and ternary blended cement which is generally used for low heat. As a result, the internal maximum temperature rise induced by the hydration heat was decreased by 9.5~10.6% and 10.1~11.7% for binder paste and concrete mixed with the Phosphate Inorganic Salt, respectively. Besides, the delay of the time corresponding to the peak temperature was apparently observed, which is beneficial to the emission of the internal hydration heat in real structures. The Phosphate Inorganic Salt that was developed and verified by a series of the aforementioned experiments showed better performance than the existing ones in terms of the control of the hydration heat and other performance. It can be used for the purpose of hydration heat of mass concrete in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1328-1334
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• 2010

Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at $70^{\circ}C$ with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At $20^{\circ}C$, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of $\beta$' and $\beta$ form crystals.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.236-245
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• 2003

The study was performed for elucidating angiotensin converting enzyme (ACE) inhibitory activity and comparing antioxidative activity of Panax ginseng extracts prepared at different conditions. Total phenolic content, inhibitory activity on ACE and antioxidative effects were tested on 10 ethanolic extracts and correlation coefficient between total phenolic content and physiological activity was calculated. Yield and total phenolic content of 50% ethanolic extract prepared at $85^{\circ}C$ exhibited the highest value as 42.52% and 0.82%, respectively. Among the fractions obtained from 50% ethanolic extract prepared at room temperature, water fraction showed the highest value in yield as 72.08% and ethyl acetate fraction did in total phenolic content as 6.59%. In the test on ACE inhibitory activity, 50% ethanolic extract obtained at room temperature indicated the strongest effect of 93.8% which was higher than 85.2% of commercialized ACE inhibitor and solvent fractions showed potent inhibitory activity in order of hexane fraction, diethyl ether fraction, ethyl acetate fraction, butanol fraction and water fraction at concentration of $4000{\mu}g/ml$. 50% Ethanolic extract prepared at $85^{\circ}C$ had the most potent inhibition effect on human LDL oxidation as 78.2% at $200{\mu}g/ml$ and the other extracts also did above 60%. Diethyl ether fraction and ethyl acetate fraction showed strong inhibition activity $(34.38%{\sim}78.13%)$ on LDL oxidation at concentration of $10{\sim}200\;{\mu}g/ml$. From the statistical analysis via SAS program, correlation coefficient between total phenolic content and ACE inhibitory effect was 0.6353 at P<0.05. Conclusively, this report showed that the most efficient extraction condition for elevating inhibitory activity on ACE and LDL oxidation, phenolic content and yield from Panax ginseng was 50% ethanol extraction at room temperature or high temperature condition. And Panax ginseng would be used for preventing hypertension or atheroscrelosis for man via inhibitory action on ACE and LDL oxidation.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.117-124
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• 2009

The purpose of the study was to improve quality of high volume fly ash concrete. The study evaluated on the possibility of early quality improvement of high volume fly ash concrete with early strength gain admixture ('GA' below) developed by the preceding research. The study regarded applying naphthalene admixture ('NA' below) to mix proportion substituting FA 15 % to be plain. In the event of substituting FA 20, 25 and 30 %, the study compared engineering properties of concrete with plain by applying GA. Because of features of fresh concrete, fluidity falls down when GA is applied. Therefore, its use amount shall be increased. Only, in W/B 60 %, it was beneficial since slump loss was reduced about 35~70 mm than plain. The study could see that AE use should be increased proportionally since air content was reduced by coming from AE absorption operation of unburned coal content included in FA according to an increase in the amount of FA use. Reduction effect of bleeding could be anticipated since the amount of bleeding appeared at least in FA 20 %. Because of hardened concrete, time of setting appeared in the same level as plain when GA was applied. Therefore, it is judged that delay of setting can be reduced. In compressive strength, the study could check the same strength development as plain when GA was applied, having nothing to do with W/B and curing temperature. However, it is thought that we shall pay attention to GA use in the event of FA 30 % substitution. Freezing and melting resistance had less early value than plain. However, it is judged that there will be no problem of frost resistance since there is no a large difference between freezing and melting resistance and plain in overall. In accelerated neutralization, it was analyzed that a problem of weakening in neutralization appointed as a demerit when FA was applied in mass in proportion with GA use could be settled to some extent.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.65-71
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• 1994

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 mg/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was $35^{\circ}C$ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.