• Proceedings of the Korean Nutrition Society Conference
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• 1997.05b
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• pp.50-50
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• 1997

• Proceedings of the Ginseng society Conference
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• 1998.05a
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• pp.28-28
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• 1998

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.282.1-282
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• 2001

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.51-58
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• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.107-113
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• 1981

Free sugars were isolated from ginseng root and its products and analyzed by using high performance liquid chromatogrphy. To isolate free sugars from aqueous sample solution fat-soluble components, crude saponin and protein were removed from the solution by extracting with benzene, water-saturated butanol and 80% ethanol, respectively. Free sugars found from both ginseng root and its products were fructose, glucose, sucrose and maltose, and the only sugar detected from red ginseng root and its products was rhamnose. Major sugar detected from fresh ginseng and white ginseng roots was sucrose, while sucrose and maltose were major sugars of red ginseng root.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.285-290
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• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.167-167
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• 2010

Ge-Sb-Se계 칼코게나이드 유리의 Melting 조건변화에 따른 특성변화를 연구하였다. Glass melting 조건(homogenization-temperature, homogenization-time, annealing) 에 따라 제작된 칼코게나이드 유리 bulk를 FT-IR, XRD, SEM 등의 분석장비를 이용하여 특성을 분석하였다. Homogenization temperature가 높을수록 석영관 급냉 시 발생되는 mechanical stress와 내부응력차로 인해 칼코게나이드 유리 깨짐현상이 증가하였으며 조성비와 melting 조건에 따라 XRD분석에서 확인되지 않는 미소결정이 SEM 분석결과 관찰되었다. 본 연구를 통해 칼코게나이드 유리의 melting 조건에 따른 경향성을 확인할 수 있었다.

• Proceedings of the KAIS Fall Conference
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• 2005.05a
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• pp.89-92
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• 2005

본 연구에서는 미량원소 함유 $K_2O-CaO-P_2O_5$유리를 제조하였으며, 화학비료와의 혼합을 통하여 얻어진 유리질 비료를 사용하여 작물배지 적합성 및 친환경성을 평가하였다. 용출특성의 경우 유리조성변화를 통하여 장기 및 단기용출이 가능하였으며, 벼에 적응한 결과 생육, 수량은 대조구와 유사하였으며, 식미치의 경우 보다 우수하였다. 또한, 용탈수 분석으로부터 환경친화적 유리질 비료로서의 가능성을 보였다.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.86-88
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• 2004

본 연구에서는 고주파 이동통신 기기용 칩형 세라믹 안테나의 사용을 위한 저유전율 및 저온동시소성이 가능한 CaO-B2O3-SiO2계 유리를 제조하고자 하였다. 제조된 CaO-B2O3-SiO2계 유리는 열분석을 통하여 낮은 연화온도를 갖는 안정한 유리조성을 선정하였다. 유리분말을 이용하여 성형된 샘플은 소결온도에 따른 특성을 조사하였다. 소결온도변화에 따라 유전율(${\epsilon}_r$)은 4-4.5값을 나타냈으며, 유전손실(tan$\delta$)은 <$0.1\%$ 보였으나, 품질계수(Q$\times$f)는 큰 변화폭을 보였다.

• Journal of the Korean Ceramic Society
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• v.35 no.2
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• pp.151-162
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• 1998

ZnO-BaO-$SiO_2-Al_2O_3$계 유리 및 결정화 유리 시편들을 제조하여 평판형 고체산화물 연료전지 봉착재로의 이용가능성을 조사하였다 구성층과 일치되는 열팽창 계수 및 화학적 안정성을 봉착재로의 적용에 있어 판단 기준으로 정하였다 실험된 다양한 조성의 유리 및 결정화 유리 시편들중 7.79ZnO-58.52BaO-$28.69SiO_2-5Al_2O_3$(ZBS3-A5) 결정화 유리의 측정된 열팽창 계수값은 $11.02\times10^{-6/^{\circ}C}$로써 YSZ 및 LSC의 평균 열팽창 계수 값과의 차이가 $0.07\timestimes10^{-6/^{\circ}C}$로 매우 작아 봉착시 열응력 발생의 최소화를 기대할수 있었다 이런 ZBS3-A5+LSC 접합 couple의 경우는 ZnCr2O4 의 dis-crete한 입자가 결정화 유리 부위에 형성되었고 역시 시간의 증가에 따라 이러한 입자의 성장은 없었다 특히 ZBS3-A5 구성 성분인 Ba, Zn, Sil 그리고 Al의 YSZ 및 LSC로의 확산은 없어 봉착후에 YSZ 및 LSC의 전기적 특성에 악영향을 미치지 않으리라 판단되었다.