• Mass Spectrometry Letters
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• v.12 no.3
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• pp.106-111
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• 2021

Several pretreatment methods have been developed to reduce the inorganic arsenic, which is known to be highly harmful to humans, among various arsenic species present in hijiki and rice. The pretreatment methods were selected and developed as methods that can be non-harmful even after treatment and easily applied. Hijiki was applied by two methods. One was soaking in water at room temperature for various durations and the other was boiling of it in water for a short period of time. Rice was soaked in water with different rice-to-water ratios for various durations. The most effective method that reduced the inorganic arsenic in hijiki was to repeat parboiling for 5 minutes twice, which led to 79% reduction of the inorganic arsenic in it. In the case of rice, soaking for 24 hours at the ratio of 1:5 (rice:water) resulted in 51% reduction of inorganic arsenic in rice.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.122-122
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• 2012

The exterior structures of natural organisms have continuously evolved by controlling wettability, such as the Namib Desert beetle, whose back has hydrophilic/hydrophobic contrast for water harvesting by mist condensation in dry desert environments, and some plant leaves that have hierarchical micro/nanostructures to collect or repel liquid water. In this work, we have provided a method for wettability contrast on metals by both nano-flake or needle patterns and tuning of the surface energy. Metals including steel alloys and aluminum were provided with hierarchical micro/nanostructures of metaloxides induced by fluorination and a subsequent catalytic reaction of fluorine ions on metal surfaces in water with various ranges from room to boiling temperature of water. Then, a hydrophobic material was deposited on the structured surfaces, rendering superhydrophobicity. Plasma oxidization induces the formation of superhydrophilic surfaces on selective regions surrounded by superhydrophobic surfaces. We show that wettability contrast surfaces align liquid water within patterned hydrophilic regions during the condensation process. Furthermore, this method could have a greater potential to align other liquids or living cells.

• Bulletin of the Korean Chemical Society
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• v.26 no.11
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• pp.1783-1789
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• 2005

Modeling of a steam generator crevice in a nuclear power system needs to take into account both thermalhydraulic and chemical phenomena. As a first step towards developing a reliable model, a chemical equilibrium model was developed to predict chemical speciation in a magnetite-packed crevice by adopting the “tableau” method. The model was benchmarked with the available experimental data and the maximum deviation did not exceed two orders of magnitude. The developed model was applied to predict the chemical speciation in a magnetite-packed crevice. It was predicted that caustic environment was developed by the concentration of NaOH and the dissolution of magnetite. The model indicated that the dominant aqueous species of iron in the caustic crevice was $FeO_2\;^-$. The increase of electrochemical corrosion potential observed in the experiment was rationalized by the decrease of dissolved hydrogen concentration due to a boiling process. It was predicted that under the deaerated condition magnetite was oxidized to hematite.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.626-634
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• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

• Journal of the Korea Furniture Society
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• v.18 no.2
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• pp.143-146
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• 2007

This study was carried out to assess the dimensional stability of wood material treated by plastic processing for bentwood and compression wood. The evaluation method was different between two wood materials, but the treatments for them were very similar to each other. One of the main methods is heat treatment with sufficient water vapor. In bentwood, the used species were painted maple (Acer mono), bitter wood (Picrasma quassioides) and birch (Betula schmidtii). Steaming was the worst treatment method for dimensional stabilization of bentwood. The best results could be attained with PEG treatment for dimensional stabilization of bentwood. Dimensional stability of bitter wood was found to be conspicuous. However the steaming treatment at lower temperatures, i.e., about $130^{\circ}C$ was not suitable for dimensional stability of bentwood. In compression wood, the used specimen was Italian poplar wood (Populus euramericana). Two heat compressive pressing conditions, an open-press system and an air-tighten closed-press system, were used. The recovery rate was measured after boiling and/or absorbing in water to estimate the dimensional stability of heat compressed wood. The best dimensional stability of compressed wood in the air-tighten closed-press system was found to be better at $200^{\circ}C$ than $180^{\circ}C$. The best compression rate for dimensional stability was 73 percent.

• Journal of Microbiology and Biotechnology
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• v.25 no.11
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• pp.1936-1943
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• 2015

The present study developed an efficient and environmentally friendly method for recovering polyhydroxybutyrate (PHB) from Cupriavidus necator. Several non-halogenated solvents were tested and it was found that butyl acetate and ethyl acetate are powerful solvents for the biopolymer. Testing was performed to examine the effects of temperature (25℃ until temperature below solvent boiling points) and heating incubation time (0-60 min) on the two solvents. Butyl acetate had a higher recovery level (96%) and product purity (up to 99%) than ethyl acetate at 103℃ and a heating incubation time of 30 min. Under these conditions, PHB recorded the highest molecular weight of 1.4 × 10⁶ compared with the standard procedure (i.e., recovery using chloroform). The proposed strategy showed that butyl acetate is a good alternative to halogenated solvents such as chloroform for recovery of PHB.

• Journal of Microbiology and Biotechnology
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• v.24 no.6
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• pp.812-822
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• 2014

Metagenomic analysis of the human intestinal microbiota has extended our understanding of the role of these bacteria in improving human intestinal health; however, a number of reports have shown that current total fecal DNA extraction methods and 16S rRNA universal primer sets could affect the species coverage and resolution of these analyses. Here, we improved the extraction method for total DNA from human fecal samples by optimization of the lysis buffer, boiling time (10 min), and bead-beating time (0 min). In addition, we developed a new long-range 16S rRNA universal PCR primer set targeting the V6 to V9 regions with a 580 bp DNA product length. This new 16S rRNA primer set was evaluated by comparison with two previously developed 16S rRNA universal primer sets and showed high species coverage and resolution. The optimized total fecal DNA extraction method and newly designed long-range 16S rRNA universal primer set will be useful for the highly accurate metagenomic analysis of adult and infant intestinal microbiota with minimization of any bias.

• THE JOURNAL OF KOREAN ORIENTAL ONCOLOGY
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• v.5 no.1
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• pp.119-136
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• 1999

Anti-cancer medi-alcohols in oriental herb prescriptions were divided by chef effects. Each medi-alcohols were analyzed and studied abut frequency, character, target, effect. Also, they were divided into the method of making medi-alcohols. The results were summerized as follows. 1. The department of using medi-alcohol in anticancer herbal scriptions were limited in gynecology, dermatology and digestive internal medicine. There were a lot in gynecology. 2. In analysis about medi-alcohols of dermato scriptions by chef effect, the herbs of relieving exterior syndrome were a lot first and the herbs of invigorating-qi were second. 3. In analysis about meld-alcohols of dermato scripions by chef effect, the herbs of promoting blood circulation to remove blood stasis were a lot first and the herbs of invigorating-qi were second. 4. The method of making medi-alcohol was divided into four types ; boiling, making up pills, extration, filtration. I hope that the medi-alcohol will be used as practional references.

• Journal of the Korean Vacuum Society
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• v.8 no.4A
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• pp.425-431
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• 1999

$Pb(Zr_{0.52}, Ti_{0.48})O_3$ (PZT) thick films as an actuating material with conducting oxides, $(La_{0.5}Sr_{0.5}) CoO_3$ (LSCO), have been fabricated by sol-gel method for Optical Micro-Electro-Mechanical System (MEMS) devices, in which PZT/LSCO/SiO2 structures were used. In order to improve the adhesion to LSCO solution in order to enhance the wetting behavior of a water-based LSCO precursor solution and further to improve the adhesion between LSCO and $SiO_2$ layers. PZT films were made using 1-3 propanediol based precursor solution which has a high viscosity and a boiling point appropriate for thick film fabrication. In the precursor solution, Ti-propoxied and Zr-propoxied are partially substituted with acetylacetone to achieve the solution stability while maintaining reactivity. Crack free PZT films (0.8~1$\mu\textrm{m}$) have been successfully fabricated at crystallization temperatures above $700^{\circ}C$. Dielectric constants and dielectric losses of the PZT films were 900~1200and 2~5%, respectively. Piezoelectric constant $d_{33}$ of the PZT films constrained by a substrate were 200pm/V at 100kV/cm.