• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.64-70
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• 2013

We investigated an electrochemical properties for Langmuir-Blodgett (LB) monolayer films of sphingomyelin and polyamic acid(1:1 molar ratio) mixture. LB monolayer films of mixture was deposited by the LB method on the indium tin oxide(ITO) glass. The electrochemical properties measured by cyclic voltammetry with three-electrode system in $KClO_4$ solution. The current of reduction and oxidation range was measured from 1650 mV to -1350 mV, continuously. The scan rates were 50, 100, 150, 200 and 250 mV/s, respectively. As a result, LB monolayer films of sphingomyelin and polyamic acid mixture was appeared on irreversible process caused by the reduction current from the cyclic voltammogram. Diffusion coefficient (D) in the sphingomyelin and polyamic acid mixture was calculated $2.67cm^2s^{-1}{\times}10^5$, $5.23cm^2s^{-1}{\times}10^6$ at 0.1 N and 0.2 N $KClO_4$ solutions, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.535-542
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• 2019

The purpose of this study was to obtain basic data necessary for making a nuruk salt by comparing and analyzing the ingredients of various nuruk salts, and to select a nuruk salt that meets the users' needs. We selected the types of nuruk as the ihwaguk, miinguk, baekguk, and koji to identify the characteristics of the nuruk, and then analyzed the chemical characteristics after manufacturing the nuruk salts under the same conditions of fermentation, such as material ratio and temperature. In the manufacture of nuruk salt, the pH level dropped from 6.2~6.5 before fermentation to 6.1~6.2 three days after fermentation. The Acidity increased from 0.16~0.18 before fermentation to 0.22~0.25 after fermentation and there was no difference between the nuruk. The sugar content has risen since fermentation, and nuruk salt made by koji showed the largest increase in the sugar content. The salinity of the nuruk salt was raised to 37~44 after fermentation from 30~32 before fermentation and indicated largest increase in nuruk salt made by koji. Organic acids of nuruk salt were detected in the order of acetic acid, oxalic acid, malic acid, lactic acid, and citric acid. The oxalic acid of the baekguk salt was found to be 0.77 mg/mL, 2.3 times more of the koji, and the succinic acid was also found to be the highest with 1.19 mg/mL. Malic acid, lactic acid, acetic acid, and citric acid were found to have the highest amount of koji salt at 0.29 mg/mL, 1.48 mg/mL, and 0.12mg/mL, respectively, making it a better taste to be soft than other nuruk salt.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.370-374
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• 1989

This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.361-370
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• 1985

The effect of major ingradients (Water, Soybean oil, Na-caseinate, Soybean protein isolate, Corn starch. Lactic acid and disodium phosphate) on the textural properties of imitation cheese were studied by response surface methodology and evaluated by contour diagram. The hardness of imitation cheese was directly influenced by the contents of water, oil and Na-caseinate and also affected by the interactions between water and oil and corn starch and lactic acid/phosphate. The adhesiveness was strongly affected by the interactions between caseinate and lactic acid/phosphate, SPI and corn starch and corn starch and lactic acid/phosphate. The springiness was directly influenced by the contents of oil, caseinate and lactic acid/phosphate, and also affected by the interactions between SPI and lactic acid/phosphate and corn starch and lactic acid/phosphate. The melting property was strongly influenced by the contents and interactions of lactic acid/phosphate.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.254-261
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• 2014

The transformer is a static electrical device that transfers energy by inductive coupling. Then, heat is occurred at coils, inner transformer was filled with insulating oils for cooling and insulation. Although mineral oil as insulating oil has been widely used, it does not meet health and current environmental laws because it is not biodegradable. Therefore, in this study, the diglycerol ester was synthesized with diglycerol and fatty acids (oleic acid and caprylic acid) over various catalysts for insulating oil having biodegradability, high flash points and low pour points. The sulfated zirconia ($SO_4{^{2-}}/ZrO_2$) catalyst prepared at different calcination temperature shows the highest conversion of fatty acids at $600^{\circ}C$ due to crystallinity and high density of acid sites per surface area. When the molar ratio of oleic acid and caprylic acid is 1:3, the diglycerol ester shows superior insulation properties that are the flash point of $306^{\circ}C$ and pour point of $-50^{\circ}C$. The insulation properties of synthesized diglycerol ester shows the pour point of $-50^{\circ}C$ and the flash point of over $300^{\circ}C$. Therefore, diglycerol ester is superior to the vegetable oils in insulation properties.

• The Journal of Engineering Geology
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• v.28 no.1
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• pp.25-34
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• 2018

The physical properties and unsaturated characteristics of acid sulfate soils were investigated and analyzed. As the results of measuring physical properties of the acid sulfate soils obtained around the Ilkwang mine area, the dry unit weight is $1.246t/m^3$ and this soil is classified into the silty sand (SM) by USCS. Soil Water Characteristics Curves (SWCC) of the drying and wetting paths were measured by the automated SWCC apparatus. Also, Hydraulic Conductivity Functions (HCF) of the drying and wetting paths were estimated by the van Geunchten (1980) model which is the most well-known parameter estimation method. The hydraulic conductivity of acid sulfate soils in the dry path was continuously decreased with increasing the matric suction. However, the hydraulic conductivity in the wetting path was decreased relatively small with increasing matric suction and decreased suddenly just before water entry value of matric suction. Meanwhile, the hysteresis phenomenon was occurred in SWCCs and HCFs during the drying and wetting paths.

• Applied Chemistry for Engineering
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• v.4 no.4
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• pp.746-752
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• 1993

Quantitative measurements have been made by using equilibrium dialysis techniques on the extent of complexation between PCB and dissoved humic acid(HA). This research investigates the effectiveness of activated carbon adsorption for the removal of PCB from organic free water and humid acid background solution by using bench-scale equilibrium and rate tests. It was found that the extent of complexation depended on the pH, calcium concentration, ionic strength, and the concentration of humic acid. When HA was present, activated carbon capacity was greatly reduced due to complexation and competitive adsorption effects and the adsorption characteristics became complicated by the presence of various species such as the unassociated HA, PCB, and PCB-HA complexes.

• KSBB Journal
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• v.10 no.1
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• pp.71-77
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• 1995

Characteristics of S-acid and its derivatives, as biosurfactants, were investigated. Sodium salt of S-acid(S-lNa) effectively decreased the surface tension to near 30 dyne/cm and showed superior dispersing ability than commercial surfactants such as SDS and Tween 80. The emulsion made by S-lNa could be maintained even with increased concentration of calcium ion. Also the penetratlng ability of S-lNa was observed as effective as that of LAS. All derivatives of S-acid were degraded by microorganisms much faster than conventional surfactants. Among the derivatives, S-3Na prevented rust formation as effectively as commercial anti-rust agents did.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.9-13
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• 1989

The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.451-456
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• 2008

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.