• Applied Biological Chemistry
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• v.39 no.1
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• pp.44-48
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• 1996

Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at $20^{\circ}C,\;4^{\circ}C\;and\;-18^{\circ}C$ for 6 days were investigated by ${\alpha}-amylase-iodine$ method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, $-18^{\circ}C>20^{\circ}C>4^{\circ}C$. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by ${\alpha}-amylase-iodine$ method, but the differences between storage temperatures were clear in using ${\alpha}-amylase-iodine$ method. X-ray diffraction patterns of gels stored at $4^{\circ}C\;and\;20^{\circ}C$ showed small peaks at $2{\theta}=17^{\circ}\;and\;20^{\circ}$, but the difference was not detected.

• Journal of Adhesion and Interface
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• v.3 no.2
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• pp.40-44
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• 2002

We invested effect of the keeping-time of uncured composite and thermal aging, of cured composite on adhesive strength for rubber-brass coated steel cord composite in this study. We also evaluated how the adhesive strength affects to tire endurance. Using PAD adhesion specimen, peel adhesive strength was measured. The uncured composite was kept for several days up to 35 days in factory. Cured composite was also kept for 5 and 10 days at $85^{\circ}C$ in dry oven. Peel adhesive strength was decreased with increasing keeping-time and showed lower value with increasing thermal aging time. The lower peel adhesive strength, the lower tire-endurance. This fact was caused by the humidity and thermal aging which affected in the decrease of adhesive strength of the rubber-steel cord composite and resulted in interface fracture between rubber and steel cord. This phenomenon was confirmed from SEM investigation and tire-endurance. It was just known that corrosion of steel cord's surface and aging of adhesive layer strongly affected to decrease of adhesive strength. This resulted in directly decreasing tire-endurance.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.135-140
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• 2004

Anti-skin aging agent could be have an inhibition effect of ROS production as well as fragmentation and change of collagen cross linkage in collagen molecule. For the monitoring of lipid peroxidation and collagen degradation, the skin of young and old rats were incised and observed 7 days. In the result, the wound closure was observed in the skin from 10 of 11 young rats and in 8 of 11 old rats. And the longer wound length but shorter wound closure, weaker collagen density and thicker epidermis were observed in old rats than in young rats. The level of hydroxyproline as a parameter of collagen synthesis and MDA as a parameter of lipid peroxidation was lower in old group than in young group. The cyst and lacuna between collagen bundle and fibroblast were observed in old rats in contrast to young rats. So that we propose that MDA and hydroxyproline could be used for monitoring of anti-skin aging agent.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1052-1058
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• 1996

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.175-180
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• 2003

Effect of the addition of maltitol to Korean rice cake (Karedduk) on its retrogradation was examined. Degree of retrogradation was also examined in terms of recrystallinity of starch and color change with a differential scanning calorimeter. As a result, retrogradation was suppressed by the increasing addition of maltitol. In particular, enthalpy showed a tendency to decrease at $25^{\circ}C$ rather than at 4$^{\circ}C$ during 4 days. In the gelatinization properties using DSC, onset temperature (To) was shown to increase slightly according to storage time. Maximum peak temperature (Tp) was shown to decrease by the addition of maltitol during 4 days. Melting enthalpy was decreased at $25^{\circ}C$ and 4$^{\circ}C$ by the addition of maltitol. The analysis X-ray diffraction also revealed that retrogradation of the Korean rice cake was suppressed by the addition of maltitol because crystalline region did not appear. The addition of maltitol into the Korean rice cake was found to result in an increase of its qualify or color stability.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.211.2-211.2
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• 2012

천리안위성은 통신, 해양, 기상 임무를 띤 우리나라 최초의 정지궤도복합위성으로 지난 2010년 6월 27일 성공적으로 발사된 후 동경 128.2도, 적도 상공 약 35,800 km 고도의 정지궤도에 안착되었다. 이 후 약 6개월 여의 궤도상시험 기간과 2개월의 안정화 기간을 거쳐 2011년 4월 1일, 기상청은 위성자료 서비스를 위한 정규운영을 시작하였다. 천리안위성의 기상탑재체인 기상영상기는 다중채널 복사계로 한반도 주변뿐만 아니라 전 지구적 기후 변화 및 대기 운동 그리고 급변하는 기상상황을 감시하기 위해 실시간 관측과 전송 시스템을 갖추고 있다. 이 기상영상기를 운용하는 기상청 국가기상위성센터 지상국에서는 자료수신 및 영상전처리시스템을 갖추고 수신된 위성신호로부터 영상 분리 후 복사보정 및 기하보정을 수행하며, 위성자료배포시스템을 통해 일정 시간 간격 내에 사용자들에게 처리 자료를 배포하고 있다. 영상 복사보정은 기상영상기 내의 각 채널별 디텍터가 감지한 지구복사휘도의 전기적 신호를 지상에서 복사휘도와 휘도온도 값으로 변환하는 작업이다. 절대검정체로서 흑체와 우주보기 값을 이용하는 적외채널과 달리, 가시채널 디텍터는 절대검정체가 탑재되어있지 않기 때문에 우주보기 값 외에 대리검정 방법을 이용한다. 이러한 가시채널 노화도 분석에 달 관측을 통한 비교 분석이 한 방법으로 제시되고 있다. 천리안위성 기상영상기의 정규운영 1년간의 가시채널 디텍터의 노화도는 6 % 이내로 측정되었고, 이는 일반적인 정지궤도위성 센서의 노화도인 6 % 내외 값 변화량에 견주어 잘 운용되고 있음을 시사한다. 본 논문에는 천리안위성 기상영상자료의 품질 및 매개변수의 변화 경향도 함께 제시하였으며, 달을 이용한 기상영상기 노화 분석과 보정에 관한 내용을 싣고 있다.

• Journal of the Korea Convergence Society
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• v.11 no.5
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• pp.61-72
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• 2020

An anti-aging peptide was prepared from fish collagen hydrolysate (FCH) by ultrafiltration (MWCO; 1 kDa) and reversed-phased high performance liquid chromatography (RP-HPLC). Its anti-aging properties were evaluated based on the procollagen-synthesizing and MMP-1-inhibiting activities in Hs68 cells. A potent anti-aging peptide (fraction I-I) increased collagen synthesis by 46% and also inhibited MMP-1 secretion by 77%, compared with unpurified FCH. The amino acid sequence of fraction I-I was identified to be Gly-Arg-Arg-Gly-Asn-Lys (GRRGNK; the repeating Gly-X-Y sequence in collagen), and it had a molecular mass of 686.175 Da. It revealed that the anti-aging activity of GRRGNK was mainly due to skin protective effects. These results demonstrated that fish collagen hydrolysate may be a potential source of anti-aging peptides, which could be utilized in various field, including foods, cosmetics, and pharmaceuticals.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.278-285
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• 1997

The effects of three surfactants (SSL, Dimodan, and SE1670) on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation, instrumental test, and measurement of retrogradation degree. The results of sensory evaluation revealed that the overall quality of cooked rice was affected by textural characteristics. The addition of surfactant decreased the roughness and hardness of cooked rice, however, increased the stickiness and moistness during the storage in the order of SE, SSL, and Dimodan. In instron test, the hardness of surfactant-added cooked rice was significant lower than that of control. The addition of surfactant decreased the degree of retrogradation both in cooked nonwaxy and waxy rices.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.1
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• pp.66-71
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• 2018

The evaluation of the shelf-life of energetic materials is important. However, there are several difficulties associated with the evaluation. First, aging experiments require a considerable amount of time. Second, treating highly energetic materials is dangerous. For these reasons, many evaluation methods have been developed. Because most energetic materials decompose with the evolution of heat, it is important to analyze the thermal properties of energetic materials in order to understand decomposition and aging properties. In this paper, we describe the estimation of thermal aging properties and develop a kinetic model from spot data set of mechanical properties and estimate aging properties for mechanical results.