• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.526-529
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• 1990

Free fatty acids of two brands of domestic butter were isolated directly by a modified silicic acid column chromatography, and were analyzed by gas liquid chromatography. $C_{18}$ FFA congeners $(C_{18_0},\;C_{18:1},\;C_{18:2}\;and\;C_{18:3})$ were the predominant components (52.83% in brand A and 47.50% in brand B), followed by $C_{16}$FFA (29.39% in brand A and 30.52% in brand B) and $C_{14}$FFA (11.85% in brand A and 13.76% in brand B). The other FFA were present as minor components (0.29-3.87%). Concentrations of four FFA $(C_4,\;C_6,\;C_{10}\;and\;C_{12})$FFA which would be expected to contribute strongly to hydrolytic rancidity off-flavors were below individual threshold level, except $C_4FFA$ (56 ppm) in butter B.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.333-338
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• 1986

Compositions of protein and amino acid in the muscle of crucian carp, Carassius carassius, and snakehead, Channa argus, were determined by amino acid autoanalyzer, and the protein subunits composed of sarcoplasmic and myofibrillar proteins were also analyzed by sodium dodecylsulfate (SDS) polyacrylamide gel electrophoresis. The crucian carp muscle contained about $14.7\%$ of protein, and the protein was composed of $32.6\%$ in sarcoplasmic, $62.0\%$ in myofibrillar, $4.9%$ in alkali soluble and $0.6\%$ in stroma protein. The snakehead muscle, on the other hand, contained about $16.1\%$ of protein, and $30.7\%,\;64.1\%,\;4.7\%\;and\;0.4\%$ in the above order. The sarcoplasmic and myofibrillar proteins were composed of 10 and 19 subunits respectively, in the crucian carp, and 12 and 18 subunits in the snakehead. The total amino acid compositions in the muscle of the crucian carp and snakehead were found to be very similar except lysine and glutamic acid. The major amino acids of their muscle protein were lysine, glutamic acid, arginine and aspartic acid in order. In free amino acid content of the crucian carp, histidine occupied $52\%$ of the total free amino acid, and glutamic acid, glycine and taurine did $85\%$ in case of snakehead.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.128.2-128
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• 2003

• Proceedings of the Korean Ceranic Society Conference
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• 2003.10a
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• pp.52.2-52
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• 2003

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.149-156
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• 1985

Distribution of lipid components in the tissue of meat, skin and viscera from carp(Cyprynus carpio) was analyzed using the techniques of column chromatography, thin layer chromatography and gas liquid chromatography according to the previous report(Choi, et al., 1984). Lipid content was varied by the portion such as $3.88\%$ in meat (free lipid, $2.47\%$ ; bound lipid, $1.41\%$), $8.02\%$ in skin(free lipid, $5.65\%$ ; bound lipid, $2.37\%$) and $6.18\%$ in viscera (free lipid, $3.54\%$ ; bound lipid, $2.64\%$). In the all portions of the body, free lipid was composed of $68\%\;to\;92\%$ in neutral lipid, $3\%\;to\;6\%$ in glycolipid and $4\%\;to\;18\%$ in phospholipid whereas bound lipid was composed of $8\%\;to\;20\%$ in neutral lipid, $2\%\;to\;7\%$ in glycolipid and $47\%\;to\;62\%$ in phospholipid. The free lipids of the tissues on the each portion were mostly represented by triglycerides and some diglycerides, but free lipids in viscera contained considerable amounts of free fatty acids. The bound lipids, on the other hand, commonly comprised appreciable amounts of esterified sterol and hydrocarbon, and triglycerides. The phospholipid was mainly consisted of phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl serine in the both free and bound lipids, and much more phosphatidyl choline in the bound lipid. The predominant fatty acids of free and bound lipids were $C_{16:0},\;C_{18:0},\;C_{20:4},\;C_{22:6}\;and\;C_{18:2}$ acids in polar lipids, and $C_{16:0},\;C_{16:1},\;C_{18:0},\;C_{18:1}\;and\;C_{18:2}$ acids in non-polar lipids, whereas those of neutral lipids were $C_{14:0}(2.54{\sim}6.98\%),\;C_{16:0}(11.20{\sim}21.13\%)$ and $C_{18:0}(1.58{\sim}12.76\%)$ of saturated acids, $C_{16:1}(7.06{\sim}20.70\%),\;C_{18:1}(21.68{\sim}30.50\%)$ and $C_{20:1}(1.76{\sim}6.27\%)$ of monoenoic acids, and $C_{18:2}(4.50{\sim}6.89\%),\;C_{20:4}(1.52{\sim}4.29\%)$ and $C_{22:6}(0.73{\sim}6.62\%)$, respectively. In conclusion, the fatty acid compositions revealed apparent differences between the free lipid and bound lipids in the tissues of body.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.195-195
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• 2003

PDP, FED 등의 디스플레이와 각종 IC 칩부품에 적용 가능한 저융점 유리 프릿 중에서 환경규제가 이루어지고 있는 납성분이 포함되어 있지 않은, Bi계 유리 프릿의 열적 거동 연구를 행하였다. 열처리 온도에 따른 열거동에 따라 프릿의 소성온도 및 미세구조가 결정되므로, 열처리 온도에 따른 유리 프릿의 젖음각을 측정하였고, DTA와 TMA를 통해 유리전이온도, 연화점, 열팽창계수 변화 경향성을 관찰하였다. 본 연구에서 제조된 유리는 조성에 따라 전이온도가 390-50$0^{\circ}C$, 연화점이 400-55$0^{\circ}C$, 열팽창계수가 65-120$\times$10-7/$^{\circ}C$ 범위를 나타내었으며, 고온현미경 측정 결과 Pb-계 유리와 비교시 유사한 열거동을 나타내었다.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.147-147
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• 2003

탄소/탄소 복합체의 내산화 코팅을 위하여 산화티탄, 산화알루미늄, 산화이트륨 등을 포함하는 여러 가지 인산염계 유리를 제조하였다. 유리 산화물조성 몰비는 인산에 대하여 인산알루미늄을 15몰%, 30몰%, 45몰%로 하였고 산화티탄은 70몰%, 산화 이트륨은 25몰%이 되도록 코팅 액을 제조하였다. 제조 된 코팅액은 석영 도가니에서 열처리 하여 급냉 시켰으며, 급냉 시키고 다시 130$0^{\circ}C$, 1시간 동안 열처리하여 유리를 제조하였다. 제조된 유리의 열중량, 열팽창율, 열전도도를 분석하여 탄소 복합체와의 적합성을 조사하고, 내산화성 시험을 위해 탄소/탄소 복합체에 코팅액을 도포하여 산화 감량 비율을 측정하였다. 엑스선 회절분석기와 적외선 분광기를 통하여 인산염 유리의 구조분석을 실시하고 비커스 미세 경도 시험기를 이용하여 기계적 물성을 측정하였다.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.11a
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• pp.59-63
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• 2002

Zinc-Magnesium borosilicate 유리에 CaF$_2$입자를 충진재로 첨가하여 혼합체의 소결거동, 결정화 거동 및 최종 소결체의 마이크로파 유전특성을 측정하였다. CaF$_2$첨가는 유리의 점도를 감소 시켜 결정화 및 수축개시온도를 감소시켰다. 이러한 CaF$_2$의 최대 첨가량은 주어진 유리조성에 있어서 15 vol. % 이었다. 이러한 소결성 및 결정화 개시온도의 변화는 모 유리와 CaF$_2$의 반응에 의한 결과로 보여지며 이 반응은 결정상의 변화나 이차상의 형성에는 영향을 미치지 않았다. 따라서 유전율 6.1에 품질계수가 40000GHz 인 CaF$_2$입자를 15 vol.% 첨가시 유전상수는 7.1에서 5.6로 품질계수는 2200에서 5000GHz로 유전특성이 향상되었고 소결온도는 75$0^{\circ}C$이었다.

• Conservation Science in Museum
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• v.30
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• pp.71-88
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• 2023

This paper examined the visible characteristics and chemical composition of glass beads from the Joseon Dynasty as well as the associations thereof. It also explored the characteristics and uses of glass beads by region. This study covered a total of 1,819 pieces excavated from 25 locations in the Gyeonggi, Chungcheong, and Gyeongsang regions, of which 537 pieces were analyzed for their chemical composition. Glass beads of the Joseon Dynasty take a variety of shapes such as a Round, Coil, Floral, Segmented, Flat, Oval, and Calabash. Colors vary from shades of brown (brown, lemon yellow) and shades of blue (Bluish-Green, greenish-Blue, Purple-Blue) to shades of white (colorless, white) and shades of green (Green, Greenish-Blue, Greenish-Brown). Brown accounts for the largest percentage, followed by Bluish-Green, greenish-Blue. It was identified that Drawing technique was the most common glass bead production technique of the Joseon Dynasty. Potassium oxide (K₂O) was the most common flux agent for glass beads, while the potash glass and mixed alkali glass groups account for the largest quantity. The choice of stabilizers depended on the type of flux agents used, but the most common were calcium oxide (CaO) and aluminum oxide (Al₂O₃). The potash glass and potash lead glass groups are high in CaO and low in Al₂O₃, the mixed alkali glass group is high in CaO, and the lead glass group is low in CaO. In terms of the association between color and shape, most of the beads with shade of brown and blue have round shapes of brown and blue have spherical shapes, while the coil shape is prominent in blue beads. A high percentage of green and colorless beads also take the shape of a coil, while white beads in general have a floral shape. In terms of the association between shape and chemical composition, round, floral and segmented shapes account for a high percentage of the potash glass group, while coil and flat shapes are common in the mixed alkali glass group. This paper also analyzed the colorants for each color based on the association between color and chemical composition. Iron (Fe) was used as the colorant for brown and white, and titanium (Ti) and iron were used for light yellow. Purple-Blue was produced by by cobalt (Co), and greenish-Blue, Bluish-Green, green, Greenish-Blue were produced by iron and copper (Cu). Colorless beads had a generally low colorant content.