• KSBB Journal
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• v.13 no.5
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• pp.593-598
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• 1998

Biological deinking process of used papers was studied by the polymer modified cellulase. Cellulase was modified with copolymers which consist of polyoxyethylene derivative and maleic anhydride(MA). The MA functional groups of copolymer can react with amino acids groups of the cellulase without much loss of activity. Modified degree of amino acids was controlled by the added copolymer. The maximum modified degree was about 60% and it was obtained when the weight ratio of copolymer and cellulase was 4. The remained activity of the maximum modified cellulase(MMC) was higher than 80% of native cellulase. The MMC's concentration was 0.05-2.0 wt% relative to the dry paper. In mechanical pulping process, cellulase enhanced the detachment of the ink particle from the used paper by partial hydrolysis of the fiber. The polyoxyethylene of modified cellulase produced the forms which can float the separated ink particle. Compared to the convention deinking method with NaOH or organic chemicals, the new biological deinnking process improved the physical properties such as freeness, tearing strength and whiteness.

• 보존과학연구
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• s.26
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• pp.5-25
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• 2005

A consideration number of investigation have begun to elucidate the essential role biological agents play in the deterioration of stone. What is becoming clear is that many factors affect the durability of stone. Physical, chemical, and biological agentsact in co-association, ranging from synergistic to antagonistic, to deteriorate stone. Biodeterioration has usually been considered to be a degradation process following the initial deterioration effects of inorganic agents, especially objects of cultural value such as pagoda, stature of Buddha etc. These agents were thought to condition stone surfaces for microbial contamination due to structural changes and enrichment of inorganic organic nutrient substrates. This report concentrates on the action of biodeteriogens from bacteria to algae and higher plants. Preventive and remedial methods are surveyed, as are a selection of chemical treatments.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.147-152
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• 2011

The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and $243^{\circ}C$ for 4, 5 and 6 s. The whitness ($L^*$) value decreased as the heating temperature and time increased. The redness ($a^*$) and yellowness ($b^*$) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures ($243^{\circ}C$) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.249-254
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• 1993

The dried cinnamon was extracted with water and 70% ethanol and studied for the several extraction conditions of temperature, time, solvent addition ratio and number of extraction on mineral components and physical properties of the extracts. Mineral components significantly increased as the extraction temperature increased. More than 8 hours of extraction showed a little improving while solvent ratio (V/W) up to 60 times (V/W) significantly increased the mineral components, particularly Cu, Zn, Fe, Na in water extracts and Fe, Mn, K in 70% ethanol extracts. Absorbance at 285 mm decreased as the temperature raised up to the range of $60{\sim}80^{\circ}C$. The Hunter a-value was much affected with extraction conditions and L-value and transmittance were changed similarily while pH was little changed.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.280-284
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• 2005

Front the production on the farm to the consumer, agricultural products are subject to various physical treatments involving mechanical techniques and devices. It is essential to understand the physical laws governing the response of these biological materials so that the machines, processes, and handling operations can be designed fur maximum efficiency and the highest quality of the end products. A compression test system was developed to test the physical properties of fruits including apple, pear, and peach which may lead to a better understanding of the physical laws. The test system consisted of a digital storage oscilloscope and simple mechanism which can apply quasi-static compression to fresh fruits. Rupture force, energy, and deformation were measured at the five levels of compression speed from 1.25 to 62.5 mm/min for each internal and external tissues. Rupture forces for apple and pear were in the range of 42.2 to 46.2 N and 38.8 to 41.2 N for external and infernal tissues, respectively. Rupture forces fir peach external tissues were in the range of 48.2 to 54.0 N.

• Ocean and Polar Research
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• v.30 no.3
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• pp.289-301
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• 2008

Community structure of heterotrophic protists and their grazing impact on phytoplankton were studied in Northwest Pacific Ocean during October, 2007. The study area was divided into four regions based on physical properties (temperature and salinity) and chlorophyll-a distribution. They were Region I of North Equatorial Currents, Region II of Kuroshio waters, Region III of shelf mixed water, and Region IV of Tsushima warm current from East China Sea. The distribution of chlorophyll-a concentrations and community structure of heterotrophic protists were significantly affected by physical properties of the water column. The lowest concentration of chlorophyll-a was identified in Region I and II, where pico-sized chlorophyll-a was most dominant (>80% of total chlorophyll-a). Biomass of heterotrophic protists was also low in Region I and II. However, Region III was characterized by low salinity and temperature and high chlorophyll-a concentration, with relatively lower pico-sized chlorophyll-a dominance. The Highest biomass of heterotrophic protists appeared in Region III, along with the relatively less important nanoprotists. In Region I, II and IV, heterotrophic dinoflagellates were dominant among the protists, while ciliates were dominant in Region III. Community structure varied with physical(salinity and temperature) and biological (chlorophyll-a) properties. Biomass of heterotrophic protists correlated well with chlorophyll-a concentration in the study area ($r^2=0.66$, p<0.0001). The potential effect of grazing activity on phytoplankton is relatively high in Region I and II. Our result suggest that biomass and size structure of heterotrophic protists might be significantly influenced by phytoplankton size and concentration.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.203-208
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• 1990

The physical characteristics of texture, water holding capacity, color and swelling of soybean curd were studied for 14 varieties of soybeans grown in Korea. The relative water holding capacity, measured by moisture absorption method with using filter paper, was high for Millyang-21. Danyeob and Hwangum, low for Suwon-138, -141 and -142. All of the soybean curd prepared showed negative Sag values, which indicates swelling properties of Tofu as it as released from pressed condition. The most swollen variety was Suwon-138 and the least one was Suwon-142. Generally, soybean curd having high moisture content had low valuss in hardness but no significant relationship was found. Elasticity ud cohesiveness showed a little differences except Suwon-138. Other textural characteristics of fracturability, adhesiveness and gumminess showed a wide range in their values among the varieties.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.67-71
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• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.833-838
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• 2008

Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at $5.4\;{\mu}m$ whereas those of the bran and the husk appeared at 65 and $35\;{\mu}m$, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.