• Journal of Nutrition and Health
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• v.28 no.1
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• pp.15-22
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• 1995

The antioxidant effects of aqueous green tea extracts with $\alpha$-tocopherol and lecithin dissolved in lard were investigated on the lipid metabolism in serum and liver of Sprague-Dawley male rats. Elderly male rats were fed for 8 weeks by different experimental diets containing 10% lard(w/w), 0.5% aqueous green tea extracts, 0.05% $\alpha$-tocopherol and 1.0% lecithin. By the addition of the mixture of the antioxidants, the level of total cholesterol. HDL-cholesterol and triglyceride in serum and liver were not changed. The activities of glutathione peroxidase were significantly increased in the case of addition of the antioxdant mixtures but the activities of superoxide dismutase and glutathione S-transferase were not affected.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.254-254
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• 2010

We report aqueous synthesis of cadmium telluride (CdTe) quantum dots(QDs) using imidazolium-based ionic liquids with various functional groups. The functinalized ionic liquids were designed to have thiol groups, and then phase transfer with aqueous or organic solvents can be adjusted by changing side chain lengths of the cation and the choice of anion. The quantum yield was obtained IL-functionalized CdTe QDs reached up to 40% by post-treatment method.

• Journal of Advanced Marine Engineering and Technology
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• v.31 no.6
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• pp.694-698
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• 2007

This present study has dealt with the effect of surfactant on the freezing of aqueous solution Sodium chloride aqueous solution was used to measure the effect of surfactant and the main parameters of this experiment were temperature of bath, revolution of stirrer. and the radial velocity of NaCl solution. The acquired main conclusions are as follows; 1) the lower super-cooling temperature make hardly to attach the ice on beaker, 2) the size of ice become smaller to add the surfactant, 3) the ice packing factor increase with increasing of stirrer revolution.

• Korea-Australia Rheology Journal
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• v.18 no.3
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• pp.133-141
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• 2006

Carbon dioxide was absorbed into the aqueous nanometer sized colloidal silica solution of 0-31 wt% and 2-amino-2-methyl-1-propanol of $0-2kmol/m^3$ in a flat-stirred vessel with the impeller of various sizes and speeds at $25^{\circ}C$ and 0.101 MPa to measure the absorption rate of $CO_2$. The volumetric liquid-side mass transfer coefficient$(k_La)\;of\;CO_2$ was used to obtain the empirical correlation formula containing the rheological behavior of the aqueous colloidal silica solution. Reduction of the measured $k_La$ was explained by the viscoelastic properties of the aqueous colloidal silica solution. The theoretical value of the absorption rate of $CO_2$ was estimated from the model based on the film theory accompanied by chemical reaction and compared with the measured value.

• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• Journal of the Korean Chemical Society
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• v.15 no.4
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• pp.205-209
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• 1971

The thermodynamic parameters for the solvolysis of the p-chlorobenzyl chloride taking place in the various aqueous mixtures were determined. From the application of these data to the formula ${\delta}_M{\Delta}H^{\neq}=a'Y+b{\delta}_M{\Delta}S^{\neq}$ the following conclusion was obtained: That the substrate constant a' differs in different aqueous solvent was found, and using each a' value the solvolysis mechanism of p-chlorobenzyl chloride in each aqueous mixture can be determined.

• Bulletin of the Korean Chemical Society
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• v.26 no.1
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• pp.47-50
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• 2005

Solvatochromic fluorescence behavior of 8-aminoquinoline based benzothiazole derivative in varying solvent systems has been investigated. Benzothiazole appended 8-aminoquinoline 3 showed distinctive fluorescence color changes depending upon the solvent polarities and the fluorescence color changes occurred over relatively wide span in visible region from 486 nm to 598 nm which can be detected with naked eye. Compound 3 also exhibited significant spectral shifts in ${\lambda}_{em}$ as a function of water composition in binary aqueous solvent systems. The changes are due to the specific interaction of 3 by hydrogen bonding with water as well as general solvent effect. The observed solvatochromic fluorescence characteristics of 3 could be used as a new probe for the micro-environmental polarity changes as well as a sensitive sensor for the determination of water composition in binary aqueous solutions.

• Microbiology and Biotechnology Letters
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• v.20 no.2
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• pp.190-195
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• 1992

In the polyethylene glycol/dextran aqueous two-phase systems, volume ratio was increased and partition coefficient was decreased with the increase of potyethylene glycol molecular weight and concentration. However the volume ratio was decreased and the partition coefficient was increased with the increase of dextran molecular weight. On the other hand, the volume ratio and the partition coefficient were decreased with the increase of dextran concentration. Continuous enzymatic hydrolysis of soluble starch with $\alpha$-amylase which was produced by Bacillus amyloliquefaciens IF0 14141 was investigated in polyethylene glycol/dextran aqueous two-phase systems. Nonreacted soluble starch and $\alpha$-amylase were reused in these systems. $\alpha$-Amylase activity was maintained more than 100 hrs by recycling of $\alpha$-amylase from bottom of settler to reactor.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2014.11a
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• pp.214-214
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• 2014

Computational analysis of aqueous solution stability of Fe-Cr-Ni system to find an electroplating condition of Fe-Cr-Ni layer. Aqueous sulfate solution with iron, chromium and nickel ions was selected by using a numerical S/W with which aqueous solution stability was analyzed. Several possible conditions to perform electro-forming of Fe-Cr-Ni were selected with thermo-dynamical data. The Fe-Cr-Ni system was electro-formed which composition and microstructure of the electroplated Fe-Cr-Ni significantly depended on the solution temperature and electro-potential. The final composition of Fe-3%Cr-48%Ni with less than $30{\mu}m$ thick was well electroplated.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.131-136
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• 2005

The selective extraction behavior of lactoferrin (Lf) from whey protein mixture was examined using reverse micelles formed by the cationic surfactant, cetyldimethylammonium bromide (CDAB). The major whey proteins, including ${\beta}$-lactoglobulin, ${\alpha}$-lactalbumin and bovine serum albumin, were solubilized from aqueous phase to organic phase while Lf was recovered in the aqueous phase. The solubilization behaviors of the proteins were manipulated by the process parameters such as the pH and salt concentration of the aqueous phase and the surfactant concentration in the organic phase. Efficient forward extraction was achieved with sodium borate buffer (50 mM, pH 9) containing 50 mM KCl and organic phase containing 100 mM CDAB. Based on SDS-PAGE and densitometry, about 96% of the initial Lf remained in the aqueous phase after forward extraction. The dialyzed Lf fully maintained its bacteriostatic activity against E. coli O157:H7.