• Applied Biological Chemistry
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• v.21 no.1
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• pp.16-21
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• 1978

In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows. 1. The best nutritional value could be obtained after three hours at $60^{\circ}C$, which proved to be the optimum temperature in koji digestion of starch paste. 2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion. 3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests. 4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches. 5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day's curing produced less sugar than rice powder. 6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch. 7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour. 8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.174-181
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• 2007

In this study, $SiO_2/poly(ethylene-co-vinyl$ alcohol)(EVOH) hybrid coating materials with gas barrier property could be produced using sol-gel method. The biaxially oriented polypropylene (BOPP) substrate with surface pretreatment was coated with the prepared hybrid sols containing various inorganic silicate component by a spin coating method. Crystallization behavior of the hybrids was investigated in terms of analysis of X-ray diffraction and cooling thermogram from DSC experiment. From the morphological observation of the $SiO_2/EVOH$ hybrid gel, it was confirmed that there existed an optimum content of inorganic silicate precursor, Tetraethylorthosilicate (TEOS), to produce hybrid materials with dense microstructure, exhibiting uniformly dispersed silica particles with average size below 100 nm. When TEOS was added at below or above the optimum content, particle clusters with large domain were observed, resulting in phase separation. This morphological result was found to be in good agreement with that of oxygen permeability of the hybrid coated films. In the case of film coated with hybrid prepared from addition of 0.01 - 0.02mol of TEOS, a remarkable improvement in barrier property could be obtained, however, with the addition of TEOS more than 0.04 mol, the barrier property was dramatically reduced because of phase separation and micro-crack formation on the film surface.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.557-566
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• 1993

For the purpose of examining the distribution of organic matter in the nearshore surface sediments of Korea, organic carbon, nitrogen, ignition loss, chemical oxygen demand, phaeopigment and total sulphide for 117 surface sediments were measured and analyzed in February, 1993. Organic carbon and nitrogen contents ranged from $0.03\%\;to\;5.41\%$ (average $1.08\%$) and from $0.01\%\;to\;0.44\%$ (average $0.18\%$), respectively. The highest contents with the average $2.18\%$ organic carbon and $0.23\%$ nitrogen were found in the eastern part of the southern coast, while the lowest contents with the average $0.17\%$ organic carbon and $0.03\%$ nitrogen in Kunsan coastal area covering from Kum river to Dongjin river. The principal component analysis using all measured data distinguished the western coast from the eastern part of the southern coast clearly according to organic matter contents, that is, the degree of eutrophication in the sediments. Pusan harbor and the mouth of Masan Bay had high C/N ratio that might be resulted from the input of terrestrial sewage and industrial wastewater. A high concentration of total sulphide distinguished the surface sediment of Masan Bay from that of other areas.

• The Korean Journal of Mycology
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• v.20 no.3
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• pp.240-251
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• 1992

To find antitumor components from higher fungi, the cultured mycelia of Paxillus atrotomentosus were extracted with hot water. The water soluble fraction was purified and separated by DEAE-cellulose ion exchange chromatography and Sepharose CL-4B gel filtration method. The separated fractions(Fr.) were designated CR A, B, C and D. Fr. A showed the highest inhibition ratio of 68.51% among the five tractions at a dose of 20 mg/kg/day. When Fr. A was examined for immunopotentiation activity, it increased the amount of the superoxide anion from activated macrophages to 1.1 fold and the number of plaques in hemolytic plaque assay to 2.3 fold, respectively. Otherwise, it did not show direct cytotoxity in sarcoma 180. Delayed type hypersensitiyity reaction showed that the decreased footpad swelling of tumor-hearing was restored to the normal. These results indicate that antitumor activity was exerted through immunopotentiation. Its chemical analysis showed 86.36% polysaccharide, 1.52% protein and 1.64% hexosamine. The polysaccharide consisted of fucose, galactose, glucose, mannose and xylose. This component was named paxillan.

• Journal of the Mineralogical Society of Korea
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• v.29 no.2
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• pp.47-58
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• 2016

The Fe-component of pyrophyllite is an impurity that reduces its grade in the final product. In order to identify the amount of impurity in pyrophyllite and to remove the Fe from the ore using a dry method, microwave heating and magnetic separation were carried out. Pyrite and hematite were identified to contain pyrophyllite by microscopy, XRD, XRF, SEM/EDS and EPMA analysis. It is suggested that the euhedral pyrite in the pyrophyllite is formed by hydrothermal solution, and then the dissolution cavity structure is formed with a partial remainder of the pyrite which dissolved in acidic water. And the $Fe^{3+}$ ion contained in the acidic water precipitated out in the concentric structure of hematite as the origin of sedimentary structure. As a result of the microwave heating and magnetic separation experiments, the Fe removal rates obtained were 96% and 93% from pyrophyllite ore from the Sunsan mine and Wando mine, respectively. It is confirmed that the microwave heating and magnetic separation method was an environmentally friendly method to upgrade the low-grade pyrophyllite.

• The Korean Journal of Ecology
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• v.28 no.3
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• pp.135-139
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• 2005

This study was carried out to find the allelopathic effect of volatile materials released from Eupatorium rugosum. The GC method was employed for analysis of volatile materials from E. rugosum and 49 chemical substances were identified such as $\beta$-caryophyllene, $\alpha$-terpinenol, chamazulene, bornyl acetate, $\alpha$-pinene, etc. including unidentified three chemicals. Germination test in Phaseolus radiatus was done to find the inhibition effect of volatile materials using some chemicals which were proved to be important component or much amounts ones in E. rugosum. It was strongly inhibited by linalool and terpinen-4-ol. Seedling elongation and radicle growth of that were proportionally inhibited by the concentration of the essential oil, especially $\alpha$-pinene and bornyl acetate. Biomass of receptor plant was slightly decreased more than 58 ${\mu}l$ of the extract in case of $\alpha$-pinene, while it was decreased more than 19 ${\mu}l$ of that in bornyl acetate but it was shown non-significant. From the above results, it was found that volatile materials from E. rugosum showed a allelopathic effect and also $\alpha$-pinene, bornyl acetate, linalool and terpinen-4-ol used in bioassay were some of major allelochemicals in germination inhibition and especially linalool and terpinen-4-ol are prominent effect on growth inhibition of other plant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1084-1089
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• 2008

This study was carried to investigate the proximate compositions, capsacinoids, organic acid of various red pepper (Capscium annuum L.) seeds. Twenty domestic varieties of red pepper seeds cultivated in Korea and four foreign varieties of samples cultivated in New Mexico, USA were analyzed. In proximate composition of the various red pepper seeds, ash content showed a range of $3.11{\pm}0.03{\sim}3.77{\pm}0.01%$, and protein content showed a range of $13.25{\pm}0.01{\sim}16.53{\pm}0.08%$. On the other hand, crude lipid content showed wide range distribution of $18{\sim}30%$ and total dietary fiber showed a range of $40{\sim}65%$. Capsaicin content of various red pepper seeds showed $0.09{\pm}0.04{\sim}5.32{\pm}0.14\;mg%$ and dihydrocapsaicin was $0.00{\sim}2.17{\pm}0.18\;mg%$. Capsaicin content was higher than dihydrocapsaicin content. In the organic acid content, Dangchan, Chohyang and Mixed red pepper seed showed a low range of $1.6{\sim}1.9%$; in contrast, Chunhamujuk, Samgang, Ganggun, Wangdaebak, Chunhailpum, New Mexico 6 and LB-25 showed higher values of over 5%.

• Journal of Technologic Dentistry
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• v.29 no.1
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• pp.121-131
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• 2007

A preparation process's conditions of aqueous sol which contains anatase-type nano titania particles with photocatalyic properties was established by using Yoldas process, so called, DCS(Destabilization of Colloidal Solution) process in this study. And crystal size change and phase transformation of titania particles in aqueous titania sol depending on reaction conditions was investigated by a light scattering method and XRD analysis of frozen dried powders, respectively. This sol with photo catalytic nano titania particles was used to the following hydrophilic hybrid coating film's fabrication and its properties was evaluated. Subsequently, for coating film using the above mentioned aqueous titania sol, non-aqueous titania sol was prepared without any chemical additives and its time stability according to aging time was investigate. By using the above mentioned aqueous titania sol and non-aqueous sol, a complex oxide coating sol for metal and ceramic substrate and a organic-inorganic hybrid coating sol for polymer substrate was prepared and it's hydrophilicity depending on UV irradiation conditions was evaluated. As a conclusions, the following results were obtained. (1)Aqueous titania sol The average particle size of titania in formed aqueous titania sol was distributed between 20$\sim$90nm range depending on reaction conditions. And the crystal phase of titania powders obtained by frozen drying method was changed from amorphous state to anatase and subsequently transformed to rutile crystal phase and it is attributed to concentration gradient in aqueous sol. (2)Non-aqueous titania sol Non-aqueous titania sol was prepared using methanol as a solvent and a little distilled water for hydrolysis and nitric acid as a catalyst were used. The obtained non-aqueous titania sol was stable at room temperature for 20 days. Additionally, non-aqueous titania sol with addition of chealating reagent such as acethylaceton and ethylene glycol prolonged the stability of sol by six months. (3)Complex sol and hybrid sol with super hydrophilicity The above mentioned aqueous titania sol as a main photocataylic component and non-aqueous titania sol as a binder for coating process was used to prepare a complex sol used for metal, ceramic and wood material substrate and also to prepare the organic-inorganic hybrid sol for polymer substrate such as polycarbonate and polyethylene, in which process APMS(3-Aminopropyltrimethoxysilane), GPTS(3-Glycidoxypropyl-trimethoxysilane) as a hydrophilic silane compound and HEMA(2-Hydroxyethyl methacrylate) as a forming network in hybrid coating film were used. The hybrid coating film such as prepared through this process showed a superhydrophilicity below 1$10^{\circ}$ depending on processing conditions and a pencil's hardness over 6 H.

• Food Science and Preservation
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• v.13 no.4
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• pp.465-471
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• 2006

The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein 61.45%, crude fiber 13.47%, nitrogen free extract 13.15%, ash 6.35%, moisture 3.27% and crude fat 2.31%, respectively. The component of major minerals were P (1,478.94 mg%), K (250.54 mg%), Ca (147.24 mg%) and Na (107.26 mg%) and free sugar was composed of maltose 0.12%, glucose 0.09% and fructose 0.08%. The major amino acids of chlorella powder were glutamic acid(4,009.20 mg%), aspartic acid(3,017.72 mg%), proline(3,055.24 mg%), methionine(3,001.52 mg%) and histidine(2,951.06 mg%). The major fatty acids in chlorella powder were composed of linoleic acid and the amounts of those showed 34.27%. The volume tended to increase according to the addition of chlorella powder. Substituting chlorella powder with flour also resulted in decreased lightness, redness and yellowness of the white bread crust The color of white bread crust became darker as the amount of chlorella powder increased. The texture characteristics of white bread containing chlorella powder was no significant difference. The result of sensory evaluation by QDA (quantitative descriptive analysis) showed that overall acceptability of white broads containing 0.2% chlorella powder were higher than that of control without chlorella powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.779-784
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• 2003

Nitrate a common component of man's chemical environment, is present in foods either naturally or in an additive introduced during processing of foods. Nitrate level of foods have been found depending on nitrosation of soils and other various environmental factors. Therefore data on nitrate contents of foods reported in other countries can not be adapted to Korean foods. Also data on nitrate levels of Korean foods available were reported 10 years ago, which would be assumed to differ from those of foods currently consuming by Koreans. The present study was attempted to determine nitrate contEnts of common foods. Based on National Nutrition Survey Report 143 food items out of 14 food groups were selected for this study Nitrate levels of common foods used in the study were from N.D (not detected) to 6733.33 mg/kg foods. Mean nitrate levels of food groups 27.2 mg/kg of cereal and grain products, 78.1 mg/kg in potatoes and potato products, 8.3 mg/kg in legumes and their products N.D of seeds and nuts, 1012.1 mg/kg of vegetables and their products,76.3 mg/kg fungi and mushrooms 42.2 mg/kg fruits,34.5 mg/kg of meat, poultry and their products,0 mg/kg in eggs, 23.9 mg/kg in fish, shellfishes and their products,23.0 mg/kg in seaweeds, 7.7 mg/kg milk and dairy products, 26.3 mg/kg in seasonings, 68.0 mg/kg in others.