• Journal of the Korean Ceramic Society
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• v.31 no.10
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• pp.1089-1098
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• 1994

The effect of Si3N4 addition on the microstructure and PTCR characteristics of BaTiO3 was studied. When 0.1 mol% Sb2O3-doped BaTiO3 codoped with Si3N4 (0.1, 0.25, 0.5, 0.75, and 1 wt%, respectively) were sintered, their microstructures were changed by the amount of the liquid phase as a result of eutectic reaction at 126$0^{\circ}C$. By these microstructural changes, the specific resistivity ratio($\rho$max/$\rho$min) with Si3N4 content variation of 0.1 mol% Sb2O3-doped BaTiO3 ceramics sintered at 130$0^{\circ}C$ for 1 hour varied between 3.70$\times$102(0.1 wt% Si3N4) to 1.16$\times$103 (1wt% Si3N4).

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Journal of the Korean Ceramic Society
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• v.32 no.4
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• pp.448-454
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• 1995

The effect of WO3 addition on microwave dielectric properties of BaTiO3-3{(1-x)TiO2-xWO3} system was studied. Addition of WO3 to this system resulted in the formation of BaWO4 and Ba2Ti9O20 phases. Both the dielectric constant (K) and the temperature coefficientof resonant frequency (Tf) were decreased with the amount of WO3 addition. The value of Q$\times$f0 was increased as the amount of WO3 was increased up to x=0.0275, and then decreased when x exceeded 0.03. At x=0.0275, this ceramic showed excellent microwave proprties of K=34-35, Q$\times$f0=50,000-53,000, and near zero ppm/$^{\circ}C$ of Tf.

• KSBB Journal
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• v.17 no.6
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• pp.586-589
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• 2002

Lipomyces starkeyi KSM 22 produces dextranase and amylase (DXAMase). The addition of 0.02％ (w/v) 2-deoxy-D-glucose or 0.5% (w/v) glycerol into a 1% (w/v) starch medium increased the final activity of DXAMase produced 2.5 fold or 2.4 fold, respectively, compared to that of a 1% (w/v) starch medium. This activity was similar to that produced with 1% (w/v) dextran. The stability of purified OXAMase at 40$\^{C}$ for 3 weeks was tested using the various enzyme stabilizers. With the addition of 25% (v/v) glycerol, 90.9% of initial activity was left after 3 weeks. For practical use, the addition of 1% (v/v) glycerol with 50 mM of CaCl$_2$ or KH$_2$PO$_4$was adequate and maintained 73.4% of the initial activity under the test conditions used.

• Bulletin of the Korean Chemical Society
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• v.28 no.1
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• pp.17-28
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• 2007

Indium and gallium have emerged as useful metals in organic synthesis as a result of its intriguing chemical properties of reactivity, selectivity, and low toxicity. Although indium belongs to a main metal in group 13, its first ionization potential energy is very low and stable in H2O and O2. Therefore, indium-mediated organic reactions are of our current interest. On the basis of these properties of indium, many efficient indium-mediated organic reactions have been recently developed, such as the addition reactions of allylindium to carbonyl and iminium groups, the indium-mediated synthesis of 2-(2-hydroxyethyl)homoallenylsilanes, the indiummediated allylation of keto esters with allyl halides, sonochemical Reformatsky reaction using indium, the indium-mediated selective introduction of allenyl and propargyl groups at C-4 position of 2-azetidinones, the indium-mediated Michael addition and Hosomi-Sakurai reactions, the indium-mediated β-allylation, β- propargylation and β-allenylation onto α,β-unsaturated ketones, the highly efficient 1,4-addition of 1,3-diesters to conjugated enones by indium and TMSCl, and the intramolecular carboindation reactions. Also, we found gallium-mediated organic reactions such as addition reactions of propargylgallium to carbonyl group and regioselective allylgallation of terminal alkynes.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.25-45
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• 2023

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L^*, CIE a^*, and CIE b^*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.

• Journal of the Korean Wood Science and Technology
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• v.32 no.1
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• pp.35-44
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• 2004

The water soluble fractions(WSF) from Japanese larch wood were isolated, purified by anion exchange resin and Sephadex gel filtration and identified its chemical structure by means of periodate oxidation and methylation reactions. Its major components are arabinose and galactose (1 : 3.4). Based on the results of periodate oxidation, methylation and gas chromatographic analysis of purified WSF, main chain is composed of β-1,3-glycosidic linkage among D-galactopyranoses, and two different side chains; β-1,6-glycosidic linkage among 2-3 units of D-galactopyranoses and β-1,6-glycosidic linkage between 1-2 units of D-galactopyranose and L-arabinopyranose. Addition of WSF to culture media of oak mushroom (Lentinula edodes) accelerated the mycelial growth. In the case of PDA cultures, 2 percent addition of WSF in Sanlim No. 6 strain and 4 percent of WSF in Mok-H strain mostly enhanced the mycelial growth of the mushroom. In the case of sawdust cultures, 4 percent addition of WSF in two strains showed the best mycelial growth. High percentages addition of WSF inhibited mycelial growth of the mushroom. Mushroom production was increased with addition of WSF. By the addition of WSF, ergosterol contents in the media were quite high at the colonized stage and rapidly increased at the fruiting stage. Therefore the ergosterol content could be utilized as an indicator to evaluate the culture maturity for the mushroom fruiting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• Journal of the Korean Chemical Society
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• v.11 no.3
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• pp.85-88
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• 1967

The main object of this experiment is to provide a systematic approach to the reaction mechanism in the photolysis of 5-phenyl-1,2,3,4-tetrazole during which the formation of C-phenyl-nitrile-imine of 1.3-dipole was expected. So the occurrence of 1,3-dipole-addition was examined but not observed despite the formation of nitrile-imine. 3,6-diphenyl-1,2,4,5-tetrazine (IV); 3,6-diphenyl-1,4-dihydro-1,2,4,5-tetrazine (III); 3,5-diphenyl-1,2,4-triazole; 4-amino-3,5-diphenyl-1,2,4-triazole; benzonitrile; ammonia and nitrogen were isolated as final products of this reaction.

• Journal of the Korean Ceramic Society
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• v.16 no.4
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• pp.225-236
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• 1979

The effect of $Ti^{+4}$ addition on the sinterability, microstructure, and temperature dependence of electromechanical coupling factor of magnetostrictive Ni-Cu-Co ferrite was investigated. The density of Ni-Cu-Co ferrite slightly increased by 2.0 mole % addition of either $TiO_2$ or $Fe_2TiO_4$, but tended to decrease by more than 2.0 mole % addition of $TiO_2$ or $Fe_2TiO_4$. As the content of either $TiO_2$ or $Fe_2TiO_4$ increased, the magnetocrystalline anisotropy compensation temperature also increased. Microstructure studies showed the stable grains when Ni-Cu-Co ferrite was sintered above 1, 20$0^{\circ}C$.