• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.741-745
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• 2005

Pectin was dissolved in HCl, citric acid, and deionized distilled water (DW, 2%, v/v) and irradiated at different irradiation doses (2.5-50 kGy) by gamma ray to investigate its physicochemical characteristics and biological activity. Viscosity of pectin solution was significantly decreased by irradiation up to 10 kGy, then remained constant thereafter. Gamma-irradiation increased monosaccharide and polysaccharide levels up to 30-40 kDa. Electron donating ability of pectin solution was highest when DW was added and was increased by increasing irradiation dose (p<0.05). ${\beta}-Carotene$ bleaching assay revealed irradiation resulted in development of antioxidantive activity in pectin solution. Growth inhibition of cancer cell lines was observed in irradiated pectin solution in dose-dependent manner, with G36l showing the highest. Results suggested irradiation of pectin solution could be effective for preparation of functional pectin oligomer.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Journal of the Korea Institute of Building Construction
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• v.17 no.3
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• pp.253-260
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• 2017

As global warming became a worldwide issue, a significant effort has been made on the development of technology related to $CO_2$ capture and storage. Geologic sequestration of $CO_2$ is one of those technologies for safe disposal of $CO_2$. Geologic sequestration stores $CO_2$ in the form of supercritical fluid into the underground site surrounded by solid rock, and concrete is used for prevention of $CO_2$ leakage into the atmosphere. In such case, concrete may experience severe damage by attack of supercritical $CO_2$, and especially in contact with underground water, very aggressive form of carbonation can occur. In this work, to prevent such deterioration in concrete, calcium phosphates were added to the portland cement to produce hydroxyapatite, one of the most stable mineral in the world. Temperature rise, viscosity, set and stiffening, and strength development of cement paste incorporating three different types of calcium phosphates were investigated. According to the results, it was found that the addition of calcium phosphate increased apparent viscosity, but decreased maximum temperature rise and 28 day compressive strength. It was found that monocalcium phosphate was found to be inappropriate for portland cement based material. Applicability of dicalcium and tricalcium phosphates for portland cement needs to be evaluated with further investigation, including the long term compressive strength development.

• Korean Chemical Engineering Research
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• v.44 no.6
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• pp.623-630
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• 2006

The slag viscosity is an important factor determining the operation temperature of entrained flow type of gasifiers. The temperature of critical viscosity, $T_{cv}$, for 5 crystalline slags was predicted by empirical models and FactSage equilibrium calculations, and the validity of each method was tested. Two empirical models were employed: one using $T_h$ from the ash fusion test, and the other using the concentrations of 5 major components. The first model using $T_h$ over-predicted $T_{cv}$ by $20{\sim}100^{\circ}C$, while the model based on the slag composition under-predicted $T_{cv}$ by $80{\sim}120^{\circ}C$. In the equlibrium calculations, $T_{cv}$ was obtained from the liquidus temperature. When the 4-major component concentrations were used in the calculation, the predicted temperatures were higher than the observed. The liquidus temperature was very sensitive to the concentrations of minor components, and the addition of MgO and $Na_2O$ lowered the liquidus temperature. The results with 4 major and 3 minor components most closely described experimentally observed $T_{cv}$. In the case that a chromia refractory was used, it was shown that $Cr_2O_3$ concentration in the slag also needs to be included for more accurate prediction of $T_{cv}$.

• Journal of the Korean Ceramic Society
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• v.39 no.9
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• pp.822-828
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• 2002

Fabrication and electrical characterization of R. F. High-power unit capacitors were investigated to study on condition of fabrication processing for R. F. High-power unit capacitor and electrical characteristics according to addition of $ZrO_2$. The unit capacitors were fabricated using tape casting. The optimum mixture ratio of dielectrics and mixing binder for the slurry fabrication was 57.5∼60.0: 42.5∼40.0 wt%. The slurry viscosity was 4000∼5000 cps and casting state of green tape fabricated using these slurry was excellent. Optimum stacking was made by 200 kg/$cm^2$ pressure with 80$^{\circ}C$ heating. $ZrO_2$ was added to improve the electrical characteristics of unit capacitor, especially breakdown characteristics. The dielectric constant and loss factor of the unit condenser having different $ZrO_2$ amounts was not changed in the addition range of 1 to 5 wt%. Also, dielectric constant was not changed in the frequency range of 10 to 500 kHz. It was found that characteristics of resistance voltage was improved through the formation of $CaZrO_3$ and the reduction of particle size as about 3wt% $ZrO_2$ was added.

• Journal of Intelligence and Information Systems
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• v.18 no.2
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• pp.85-105
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• 2012

In recent years, IT advancement has brought out the new Internet communication environment such as online social network services, where people are connected in global network without temporal and spatial limitation. The popular use of online social network helps people share their experience and preference for specific products and services, thus holding large potential to significantly affect firms' business performance through Word-of-Mouth (WOM). This study examines the role of online social network in raising WOM effect on the movie industry by comparing with the similar role of Internet portal, another major online communication channel. Analyzing 109 movies and data from both Twitter and Naver movie, we found that significant WOM effect exists simultaneously in both Twitter and Naver movie. However, we also found that different figures of online viral effects exist depending on the popularity of movies. In the hit movie group, before the movie release, the WOM effect occurs only in Twitter while the WOM effect arises in both Twitter and Naver movie at the same time after the movie release. In the less-popular (or niche) movie group, the WOM effect occurs in both Twitter and Naver movie only before the movie release. Our findings not only deepen theoretical insights into different roles of the two online communication channels in provoking the WOM effect on entertainment products but also provide practitioners with incentive to utilize SNS as strategic marketing platform to enhance their brand reputations.

• Journal of Soil and Groundwater Environment
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• v.8 no.1
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• pp.75-80
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• 2003

Understanding the seawater infiltration into tidal flat sediments is very important, because it is significantly correlated with the supply of dissolved oxygen, nutrients and organic matter to benthic organisms for survival. However oil blocks interstitial spaces of sediments, reduces seawater infiltration and results in the decrease in oxygen, nutrients and other food supply to benthic communities. The penetration depth of the stranded oil into the sediments is one of the most significant information to know the effect of spilled oil on biological communities and to set up a cleaning method. So we initiated this study to quantify the penetration behavior of spilled oil and to evaluate the influence of the penetrated oil on seawater infiltration in tidal flat environment and its ecological implications. The penetration depth of the crude oil into the tidal flat sediments was two times deeper than that of the fuel oil C, and the depth was significantly affected by stranded oil volume. However, the penetration depth of stranded oil was abruptly dropped at first falling tide but not significantly fluctuated after that. Moreover, hydrocarbon concentration showed the highest within the upper 2 cm. Seawater infiltration was decreased in proportion to the stranded oil volume. The seawater infiltration was more affected by the penetrated fuel oil C about 1.7 times than the crude oil, because the interstitial spaces of the top of sediments were more cleared by the fuel oil C. Therefore, quick cleaning actions for penetrated oil will be necessary for recovery of seawater infiltration because the seawater contains oxygen and nutrients necessary for the survival of benthic organisms in tidal flat.

• Polymer(Korea)
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• v.24 no.3
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• pp.314-325
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• 2000

Thermal degradation of thermoplasitc polyurethane modified polycarbonate has been investigated by means of DSC, GPC and FT-IR techniques. The polyurethanes used in this study are TPU-35 and TPU-53 containing 35.5 and 53.4 wt% of hard segments, respectively. The more content of hard segment, the higher the glass transition temperature (T$_{g}$) of TPU was observed. On the other hand, the T$_{g}$ of the TPU modified PC decreased with the content of TPU and the annealing temperature regardless of the hard segment contents. The latter behavior nay arise from the thermal degradation of TPU upon annealing process: the observed thermal degradation temperatures were at 240 and 25$0^{\circ}C$ for the PC/TPU-35 and PC/TPU-53, respectively. The molecular weight, molecular weight distribution and viscosity agree well with the DSC measurement, which implicates a thermal degradation of TPU. In addition, thermal stability of the TPU modified PC linearly decreased with an incorporation of TPU. Transesterification or any interaction was not observed using FT-IR: the evidence was no frequency shift or any variance betwere the carbonyl stretching and NH group. For the specimens prepared below the degradation temperature, the enhancement of the thickness dependent impact strength of the PC/TPU blend was observed, and the morphology of the two blends was compared.d.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.