• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.50-54
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• 2007

In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.

• Journal of Conservation Science
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• v.35 no.3
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• pp.237-244
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• 2019

In this study, we applied terahertz imaging technology to three Korean modern oil paintings ('Boy,' 'Girl,' and 'Hyehwadong Landscape'); investigated the types of inner layer information in the pictures that can be extracted with terahertz imaging technology; and analyzed the conditions for extracting them. The biggest problem in the terahertz imaging analysis we encountered was the image distortion caused by the change of the distance between the target surface and the terahertz detector, depending on the surface curvature of the target paintings. We then developed a 'working distance maintaining device' to solve this problem. As a result, the terahertz imaging technique was used to identify the base material characteristics and any patterns of damage inside, and presented the optimal conditions for identifying each characteristic. In addition, it was useful to employ the terahertz frequency-division image to check the characteristics of the background materials. To confirm coloring techniques such as brush strokes, it is effective to compare the maximum reflection peak image with the cross-section image; and to detect damage information inside the paintings that cannot be observed on the surface, to compare the cross-section image with the frequency-division image. On the other hand, according to the terahertz imaging analysis of the oil paintings, the internal structural damage marks of 'Boy' and 'Girl' were confirmed, and the artist's painting style was confirmed in 'Hyehwadong Landscape.' The above results are expected to be useful for the analysis and diagnosis of Korean modern oil paintings for their preservation.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.52-61
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• 1990

Fish protein was acylated with acetic anhydride(AA), succinic anhydride(SA) and maleic anhydride(MA) in order to improve the functional properties of the protein. The surface hydrophobicity and functional properties of protein were measured to study the relationship between them. It was found that the extented acylation of nucleophilic groups such as amino and sulfhydryl groups of the amino acid residues of fish protein was higher than other groups when acylated with AA, and the degree of acylation was 89.5 % for amino groups and 72.2 % for sulfhydryl groups. The surface hydrophobicity of fish protein was decreased by succinylation and maleylation, whereas acetylation caused tittle change. The acylated fish protein concentrate(FPC) showed higher surface hydrophobicity than the acylated fish myofibrilla protein(FMP). Acylation with AA, SA and MA of fish protein resulted in a significant increase in protein solubility, emulsifier properties, foaming properties, water adsorption capacity and oil adsorption capacity. These properties of acylated FMP were more improved than those of acylated FPC. Decrease in protein hydrophobicity was highly correlated with increase in protein solubility, and emulsifier properties and foaming properties were largely dependent on the solubility as well as surface hydrophobicity. The water adsorption capacity of the protein was significantly affected by solubility. Surface hydrophobicity had greater influence on oil adsorption capacity, whereas it had tittle effect on water adsorption capacity.

• Journal of the Korean Magnetics Society
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• v.15 no.2
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• pp.137-141
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• 2005

The CMR properties and magnetic properties of sulphospinels $Zn_xFe_{1-x}Cr_2S_4$ have been explored by X-ray diffraction, magnetoresistance measurement, and $M\ddot{o}ssbauer$ spectroscopy. The crystal structures in the range of x=0.05, 0.1, 0.2 are cubic at room temperature. Magnetoresistance measurement indicates that these system is semiconducting below about 160 K. The temperature of maximum magnetoresistance is almost consistent with Curie temperature. The Zn substitutions for Fe occur to increase the Jahn-Teller relaxation and the electric quadrupole shift. CMR properties could be explained with Jahn-Teller effect, and half-metallic electronic structure, which is different from both the double exchange interactions of manganite La-Ca-Mn-O system and the triple exchange interactions of chalcogenide $Cu_xFe_{1-x}Cr_2S_4$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.169-169
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• 2003

쌀의 영양적 가치는 쌀의 전분은 뇌의 활동을 돕고 비만과 당뇨병을 예방하는데 효과적이다. 쌀은 비록 단백질 함량과 필수 아미노산 함량은 낮지만 그 질만큼은 모든 곡류중에서 가장 우수한 단백질 자원을 갖고 있어 콜레스테롤 저하와 혈압조절, 암예방 등에 효과가 있다. 이밖에도 쌀에는 엽산을 포함한 비타민 B군은 물론 비타민 E, 마그네슘 등이 풍부하다. 비타민 E 등은 강력한 항산화작용를 하기 때문에 노화 방지에 효과가 있다. 이와 같은 영양적 가치에도 불구하고 1990년대에 들어서면서 식생활의 서구화, 고급화 물결로 인해 국민 1인당 쌀 소비량은 감소추이를 나타내고 수입에 의존하는 밀가루 소비량은 지속적으로 증가하고 있다. 쌀 생산량의 95% 이상이 밥으로 소비되고 있고 그밖에 여러 가지 가공방법에 따라 주식이외의 가공식품이 개발, 이용되고 있으나 그 비율은 아직 미미한 실정이므로 쌀의 소비를 보다 적극적으로 촉진하기 위해서는 쌀을 하나의 가공 이용 원료로서 인식하는 발상의 전환이 요구된다. 이에 따라 쌀의 지속적인 수요창출과 간편성을 고려하여 밥 대신 간편하게 식사대용으로 많이 이용되고 있는 국수류에 이용하고자 하였다. 증숙면은 압출식 증숙면 제조시설만 있으면 연속 공정이 가능하고 생산된 면을 포장하면 곧바로 상품의 되며 소비자가 식용할 때 제품의 식감이 우수하다는 장점이 있다. 밀가루에는 글루텐이 12%정도 함유되어 있어 반죽이 만들어지고 이를 이용하여 제면이 가능하나 쌀만으로는 면을 만들기 어렵기 때문에 일반적으로 쌀가루에 밀가루를 혼합하여 건면을 제조한다. 증숙면식 쌀 국수를 만들기 위해서는 쌀가루와 밀가루의 혼합후 물성개량제의 첨가가 필요하다. 따라서 본 연구에서는 식품첨가물로 사용되는 성분중에 글루텐, 곤약, 유화유지를 적절히 배합 사용하여 증숙식 쌀국수를 만들고, 유통후 소비자에 의해 식용될 때에 적절한 물성을 유지할 수 있도록 하여, 최적의 상품성을 지닌 쌀 국수를 제조하고자 하였다. 먼저 예비실험을 통해 쌀가루와 밀가루의 혼합비는 70:30이 가장 우수하였다. 여기에 물성개량제로 글루텐(l％,2％,3％), 곤약(0.5%,1%,2%), 유화유지(1%,2%,3%) 비율을 각각 달리하여 쌀가루에 첨가하여 증숙면식 쌀 국수를 제조한 후 관능적인 특성과 기계적 특성을 비교, 검토하였다. 글루텐은 외관은 좋지 않으나 텍스쳐 면에서 가장 좋게 평가되었고, 곤약은 관능적 특성과 기계적 특성에서 좋게 평가되었고, 유화유지는 텍스쳐 보다는 면의 광택효과와 노화방지에서 좋게 평가되었다.

• Elastomers and Composites
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• v.33 no.4
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• pp.231-237
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• 1998

In order to investigate the physical properties of rubber blend compound, this experiment was carried out on the cure rate, loss tangent, reinforcement and abrasion properties of S-SBR (solution styrene-butadiene rubber) blends containing silane coupled silica and E-SBR (emulsion styrene-butadiene rubber) blends containing carbon black as a model compound. E-SBR blend showed the highest total bound rubber(TBR), while S-SBR blends showed constant TBR level regardless of rubber type. Rapid cure rate was achieved when the styrene and vinyl content of rubber microstructure decreased and TBR content of rubber compounds increased. The modulus as the index of rubber reinforcement showed the linear relation with TBR content. The large amount of PICO loss was observed when the styrene and vinyl content of rubber microstructure increased, while the small amount of PICO loss was observed when the ratio of bu-tadiene increased in the S-SBR blends with silane copuled silica. The high loss tangent at $0^{\circ}C$, the low loss tangent at $60^{\circ}C$, and the large difference of loss tangent were shown in the S-SBR blends with high styrene content compared to E-SBR blend.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.1
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• pp.37-42
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• 2009

This paper describes the fuel oil characteristics of mulching waste vinyl by indirect heating emulsion system. For the emulsion experiment of waste vinyl, the system is composed of melting furnace, the 1th pyrolysis furnace, and the 2nd pyrolysis furnace. The mulching waste vinyl is used for the fuel oil characteristics analysis of mulching waste vinyl. The refined oil, gasoline, and diesel oil are extracted and quantified to analysis the fuel oil characteristics. From the results of experiments, it has been shown that the production of fuel oil from mulching waste vinyl is possible using the emulsion system.

• Journal of ILASS-Korea
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• v.9 no.3
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• pp.29-34
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• 2004

To investigate characteristics and micro-explosion of single-droplets of emulsified fuel, water is mixed with diesel oil by using ultrasonic energy fuel feeding system. The fuel characteristics is analysed through H-NMR spectrum and micro-explosion phenomena of the emulsified fuel is also investigated. The life times of droplets of conventional diesel fuel, ultrasonic energy added diesel fuel and emulsified fuel we obtained additionally. According to this study, the micro-explosion phenomena of single-droplets happen in atmospheric pressure condition, a curve form of emulsified fuel's life tim is different from diesel fuel's one and the change of chemical structures is a cause of ultrasonic-energy-added diesel fuel effect.

• Journal of Conservation Science
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• v.37 no.5
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• pp.426-439
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• 2021

In this study, we compare the properties and estimate the durability of five oil colors that are the most popularly used colors in the conservation of oil paintings. A set of these colors was obtained form four manufacturers each, and their properties were analyzed by conducting deterioration experiments. Subsequently, we observed the colors and performed X-ray fluorescence analysis. As a result of colour observation and XRF analysis, it was confirmed that there are the differences according to the pigment types, mixing rations and the manufacturers even for colors having the same product name. The deterioration test indicated differences in the appearance of the colors ; for instance, the color difference was above 12.0 in most of the samples, including restoration color and acrylic gouache. In the case of Lemon Yellow a lot of discoloration and cracking occurred, and difference in gloss was ob served in Viridian of manufacturer C. Most cracks were ob served in the restoration color obtained from manufacturer B and were assumed to be because of the resin used by the manufacturer. Nevertheless, additional research will have to be conducted by controlling variables in order to find out the cause. Through this study, we demonstrated that retouching materials for conservation of oil painting differed in their physical properties according to the color and manufacturer. Therefore a conservator should be mindful during the selection and use of materials for retouching oil paintings.