• Journal of Adhesion and Interface
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• v.8 no.2
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• pp.15-21
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• 2007

To prepare a natural rubber-based pressure-sensitive adhesive (PSA) for protection film of opto- functionalized sheet, natural rubber (NR) was blended with a DCPD type tackifier and three types of aliphatic hydrocarbon resins, respectively. Also, to supply low cohesion strength of NR, in the fixed ratio of tackifier, synthetic rubber, styrene-isoprene-styrene (SIS) block copolymer was blended with NR as a function of SIS contents. PSA performance of prepared PSAs was evaluated using probe tack and peel strength. Probe tack of NR/tackifier blends was increased with increasing tackifier contents, and showed maximum peak. In addition, probe tack of NR/tackifier blends slightly increased with increasing softening point of aliphatic hydrocarbon resins. Their peel strength increased up to 50 wt% of tackifier contents, but in the over contents of tackifier, they showed stick-slip failure mode. Finally, probe tack of NR/SIS/tackifier blends showed the maximum values at 20~40 wt% of tackifier contents, but at 20 wt% of tackifier contents, they showed fibrillation. For this reason, peel strength showed maximum values at 40 wt% of tackifier contents.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1059-1066
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• 2005

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.226-235
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• 2017

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and ${\Delta}E$ of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.3
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• pp.103-109
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• 2008

Purpose: This review illustrates an importance of oxidative stress caused by reactive oxygen species (ROS) and reactive nitrogen species (RNS) generation in association with eye disease, especially of cataract, and discusses an important role of lipid peroxide as a mediator of oxidative stress-related ocular dysfunction. Methods: Oxidative stress, resulted from the cellular production of ROS and RNS, is known to cause various forms of cellular damages such as protein oxidation, DNA breaks, apoptosis, and lipid peroxidation. These damages can be developed to human diseases. Accumulating evidence strongly suggests that continuous or constant exposure of eye tissues to oxidative stress is a main cause of cataractogenesis. Therefore, we investigated the action of oxidative stress in ocular dysfunction. Results: The ocular lens is continuously attacked by ROS inevitable generated from the process of cellular metabolism and the chronic exposure to ultraviolet. Excessive generation of ROS, resulting in degradation, oxidation, crosslinking and aggregation of lens proteins, is regarded as an important factor in development of cataract. Conclusions: These oxidative stress and oxidant/antioxidant imbalance produces the excess ROS which can lead to eye dysfunction. Even though known results, it should be noted that there is limited information on the molecular mechanism which can be better defined with the interrelation of oxidative stress and optic abnormalities.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Composites Research
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• v.36 no.5
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• pp.355-360
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• 2023

Epoxy-based carbon fibers reinforced plastic (CFRP) exhibit limitations in their suitability for industrial applications due to high brittleness characteristics. To address this challenge, extensive investigations are underway to enhance their toughness properties. This research focuses on evaluating the toughening mechanisms achieved by Polyamide 6 particles(p-PA6) and Carboxyl-Terminated Butadiene-Acrylonitrile (CTBN) elastomer, with a specific emphasis on utilizing minimal additive quantities. The study explores the impact of varying concentrations of p-PA6 and CTBN additives, namely 0.5, 1, 2.5, and 5 phr, through comprehensive Mode I fracture toughness and tensile strength analyses. The inclusion of p-PA6 demonstrated improvements in toughness when introduced at a relatively low content of 1phr. This improvement manifested as a sustained fracture behavior, contributing to enhanced toughness, while simultaneously maintaining the material's tensile strength. Furthermore, the investigation revealed that the incorporation of p-PA6 affected in particle aggregation, thus influencing the overall toughening mechanism. Incorporation of CTBN, an elastomeric modifier, exhibited a pronounced increase in fracture toughness at higher concentrations of 2.5 phr and beyond. However, this increase in toughness was accompanied by a reduction in tensile strength, resulting in fracture behavior similar to conventional CFRP exhibiting brittleness. The synergy between pPA6, CTBN and CFRP appeared to marginally enhance tensile strength under specific content conditions. As a result of this study, optimized conditions for the application of the p-PA6, CTBN toughening technology have been identified and established.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.143-152
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• 1999

Using a Rheometrics Fluids Spectrometer(RFS II), the steady shear flow and the small-amplitude dynamic viscoelastic properties of three kinds of semi-solid food materials(mayonnaise, tomato ketchup, and wasabi) have been measured over a wide range of shear rates and angular frequencies. The shear rate dependence of steady flow behavior and the angular frequency dependence of dynamic viscoelastic behavior were reported from the experimentally measured data. In addition, some viscoplastic flow models with a yield stress term were employed to make a quantitative evaluation of the steady flow behavior, and the applicability of these models was also examined in detail. Furthermore, the correlations between steady shear flow(nonlinear behavior) and dynamic viscoelastic(linear behavior)properties were discussed using the modified power-law flow equations. Main results obtained from this study can be summarized as follows : (1) Semi-solid food materials are regarded as viscoplastic fluids having a finite magnitude of yield stress, and their flow behavior shows shear-thinning characteristics, exhibiting a decrease in steady flow viscosity with increasing shear rate. (2) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable to describe the steady flow behavior of semi-solid food materials. Among these models, the Heinz-Casson model has the best validity. (3) Semi-solid food materials show a stronger shear-thinning behavior at shear rate region higher than a critical shear rate where a more progressive structure breakdown takes place. (4) Both the storage and loss moduli are increased with increasing angular frequency, but they have a slight dependence on angular frequency. The elastic behavior is dominant to the viscous behavior over a wide range of angular frequencies. (5) All of the steady flow, dynamic, and complex viscosities are well satisfied with the power-law model behavior. The relationships between steady shear flow and dynamic viscoelastic properties can well be described by the modified forms of the power-law flow equations.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.4
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• pp.390-394
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• 2017

Unexpected antibody screening and identification tests are highly important in the prevention of hemolytic transfusion reactions. Therefore, it is highly recommended to perform unexpected antibody screening test in all transfusion candidates. Here, the frequency and distribution of unexpected antibodies identified in Jeju for the past 3 years were evaluated. Between Jan 2014 and Dec 2016, unexpected antibody screening test was performed for 10,360 sera of transfusion candidates in Jeju general hospital using a column agglutination method with the Ortho BioVue system (Ortho-clinical Diagnostics, Raritan, NJ, USA). Eighty-seven (0.84%) of 10,360 cases that underwent unexpected antibiotics screening showed positive results. Among them, unexpected antibodies were identified in 41 cases (0.40%). Unidentified antibodies were detected in 8 cases (19.51%) and autoantibodies were detected in 3 cases (7.32%). The anti-E antibody included in warm antibodies were detected most frequently in 8 cases (19.51%); 6 cases (14.63%) of anti-E + anti-c antibody and 3 cases (7.32%) of $anti-Le^a+anti-Le^b$. $Anti-Le^a$ and $anti-Le^b$ antibodies were detected in 2 cases (4.88%), respectively. The anti-D, $anti-Di^a$, $anti-Fy^b$, $anti-Jk^a$, $anti-Jk^b$, anti-M and anti-P1 were detected in 1 case (2.44%). Complex antibodies were detected in 1 case (2.44%) in anti-C+anti-D and anti-E+anti-c+$anti-Jk^b$, respectively. In this study, we analyzed the frequency and distribution of unexpected antibodies in one general hospital for the past 3 years. However, there has been a general increase in multicultural families and foreign workers in Jeju, and it would be a meaningful study to compare the frequency and distribution of unexpected antibodies.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.64-69
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• 2006

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.