• 한국지역사회생활과학회지
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• 제28권1호
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2013년도 제44회 동계 정기학술대회 초록집
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• pp.471-471
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• 2013

Highly stable and high performance amorphous oxide semiconductor thin film transistors (TFTs) were fabricated using 4-mercaptophenol (4MP) doped ZnO by atomic layer deposition (ALD). The 4 MP concentration in ZnO films were varied from 1.7% to 5.6% by controlling Zn: 4MP pulses. The carrier concentrations in ZnO thin films were controlled from $1.017{\times}10^{20}$/$cm^3$ to $2,903{\times}10^{14}$/$cm^3$ with appropriate amount of 4MP doping. The 4.8% 4MP doped ZnO TFT revealed good device mobility performance of $8.4cm^2V-1s-1$ and on/off current ratio of $10^6$. Such 4MP doped ZnO TFTs were stable under ambient conditions for 12 months without any apparent degradation in their electrical properties. Our result suggests that 4 MP doping can be useful technique to produce more reliable oxide semiconductor TFT.

• 약학회지
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• 제28권3호
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• pp.185-190
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• 1984

Protothalipine colorless needle crystal, mp $195-6^{\circ}$, $C_{21}H_{25}NO_{5}$) and jatrorrhizine chloride (Base A, orange needle crystal, mp $198^{\circ}$) are identified by chemical, spectral analysis, and comparison with authentic sample. Base B (reddish crystal, mp $192-4^{\circ}$) might be a artifact substance, which was changed from the jatrorrhizine chloride. Base C (yellowish needle crystal, mp $228~230^{\circ}$) and Base D (reddish needle crystal, mp $211~213^{\circ}$) were assumed to be thalifendine chloride, desoxythalidastine chloride by phytochemical and spectral analysis respectively.

• Bulletin of the Korean Chemical Society
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• 제32권12호
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• pp.4199-4204
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• 2011

Using models simulating the environment of two distinct adsorption sites of $H_2$ in metal-organic framework-5 (MOF-5), binding energies of $H_2$ to MOF-5 were evaluated at the MP2 and CCSD(T) level. For organic linker section modeled as dilithium 1,4-benzenedicarboxylate ($C_6H_4(COO)_2Li_2$), the MP2 and CCSD(T) basis set limit binding energies are estimated to be 5.1 and 4.4 kJ/mol, respectively. For metal oxide cluster section modeled as $Zn_4O(CO_2H)_6$, while the MP2 basis set limit binding energy estimate amounts to 5.4 kJ/mol, CCSD(T) correction to the MP2 results is shown to be insignificant with basis sets of small size. Substitution of benzene ring with pyrazine ring in the model for the organic linker section in MOF-5 is shown to decrease the $H_2$ binding energy noticeably at both the MP2 and CCSD(T) level, in contrast to the previous study based on DFT calculation results which manifested substantial increase of $H_2$ binding energies upon substitution of benzene ring with pyrazine ring in the similar model.

• 한국축산식품학회지
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• 제31권5호
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• 방송공학회논문지
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• 제13권5호
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• pp.744-751
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• 2008

본 논문에서는 대역 확장 기법을 이용한 MP3 오디오 신호의 음질 향상 방법에 대해 살펴본다. Liu가 제안한 고주파 복원 기법을 근간으로 하여, 제안한 음질 향상 기법에서는 복원 시작 지점을 결정하는 방법과 개선된 선형 예측 방법을 제시하였다. 또한 고주파 대역 성분 생성에 저주파 성분을 복사해 이용하는 방법과 함께 AWGN을 이용하는 방법을 제시한다. 제안한 방법은 주관적 음질 평가를 통하여 MP3 오디오의 품질을 개선시킬 수 있음을 확인할 수 있었다.

• 한국식품과학회지
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• 제31권5호
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• pp.1196-1202
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• 1999

마이크로파를 이용한 두유의 HTST저온살균시 미생물의 사멸효과와 이화학적 성분 변화를 상법과 비교하고자 하였다. 이때 HTST($90^{\circ}C$, 21초)법으로 살균하되 열수만을 이용한 경우(MP0)와 마이크로파로 온도를 올린 후 열수에서 holding한 경우(MP1)와 마이크로파만을 활용한 경우(MP2)의 세가지 경우로 구분하여 살균전후 변화를 비교해 보았다. 총균수의 경우 세가지 HTST살균법 모두 살균후 초기수의 4 log정도 감소하는 살균효과를 보여주었고 살균효과는 MP0>MP1>MP2의 순서를 보였다. 대장균과 저온성세균 및 phosphatase activity의 경우 세가지 HTST살균법 모두 살균후 우유의 배양실험에서 집락이 확인되지 않거나 살균후 음성(negative)인 것으로 나타났다. 세가지 살균방법 모두 80%이상의 trypsin 잔존율을 보여 trypsin inhibitor가 효과적으로 불활성화되었음을 알 수 있었으며 불활성화 효과는 MP0>MP1>MP2의 순서를 보였다. 두유의 pH와 적정산도, 점도 및 비타민 $B_2$의 경우 살균전후 큰 차이가 관찰되지 않았으며 살균방법별로도 차이가 없었다. 이로부터 마이크로파로 승온시킨 후 holding하는 병용법(MP1)이나 마이크로파 단독처리(MP2)를 활용할 경우 통상적 HTST방법(MP0)보다 우수하거나 대등한 살균효과 및 이화학적 품질보존효과가 있을 것으로 생각되었다. 이러한 연구결과는 다른 액상식품의 살균연구에도 확대 적용할 수 있으리라 기대된다.

• 약학회지
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• 제30권1호
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• pp.1-7
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• 1986

The alkaloid components in the root of Codonopsis lanceolata were studied. From the ether soluble alkaloid fraction, four $\beta$-carboline alkaloids were isolated in crystalline state by chromatographic purification process; comp. I mp $178^{\circ}$, isolated yield 4.5$\times$$10^{-5}%$, comp. II mp $166^{\circ}$, 6.0$\times$$10^{-5}%$, comp. III mp $164^{\circ}$, 1.8$\times$$10^{-4}%$ and comp. IV mp $197^{\circ}$, 3.5$\times$$10^{-5}%$. They were identified by spectral analysis and by total synthesis as being a new component $N_9$-formylharman, and already known components in other plant 1-carbomethoxy-$\beta$-carboline, perlolyrine and norharman.

• Journal of Plant Biotechnology
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• 제43권1호
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• pp.49-57
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• 2016

We isolated and confirmed two S-RNases, denoted as mpS1 and mpS2, from apple rootstock 'Marubakaido' (Malus prunifolia Borkh. Var. ringo Asami). These S-RNases contained and conserved five cysteine residues and two histidine residues, which are essential for RNase activity. The mpS1 showed high similarity to S5 (99.1%) of Malus spectabilis, whereas the mpS2 showed 99.5% nucleotide sequence similarity to S26 of (Malus ${\times}$ domestica) and 99.6% to S35 of (Malus sieversii) when compared with reported S-RNases. In amino acid sequences, the mpS1-RNase was almost similar to the S5-RNase of Malus spectabilis, and the mpS2-RNase was similar to the S35 of Malus sieversii, with only one bp being different from the S26-RNase of Malus ${\times}$ domestica. The 57 S-RNases of Malus species were renamed and rearranged containing the new S-RNases, as mprpS35 (mpS2) and mprpS57 (mpS1), for determining S-genotypes and identifying new alleles from apple species (Malus spp.).

• 한국축산식품학회지
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• 제30권5호
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.