• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.203-209
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• 2007

Soybean milk cake (SMC) was used for the solid-state fermentation by Bacillus subtilis PUL-A isolated from soybean milk cake. In the presence of 5% glutamate the maximum production of biopolymer (59.9 g/kg) was performed by fermentation at $42^{\circ}C$ for 24 hr. The recovered biopolymer was consisted of 87% $\gamma$-polyglutamic acid with molecular weight of $1.3{\times}10^6$ dalton and other biopolymer. The biopolymer solution showed the great decrease in consistency below pH 6.0, regardless of the molecular weight of PGA. Biopolymer solution has a typical pseudoplastic flow behavior and yield stress. The consistency of biopolymer solution was greatly decreased by increasing heating time and temperature in acidic condition compared to the alkaline condition. In kaolin clay suspension, the flocculating activity of biopolymer was the highest value with 15 mg/L biopolymer and 4.5 mM $CaCl_2$, but decreased greatly with $FeCl_3$. The flocculating activity of biopolymer was maximum at pH5, but decreased drastically by heating at $60{\sim}100^{\circ}C$. In particular, biopolymer with native PGA showed the efficient flocculating activity compared to that of modified biopolymer containing low molecular weight of PGA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.269-275
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• 2007

In this experiment, the effects of Asterina pectinifera extracts on the activation of immune cells were studied. An immune cell activating factor was partially purified from starfish, Asterina pectinifera, by means of physiological saline extraction, acetone precipitation and heating inactivation. Starfish extracts increased the proliferation of spleen cells and induced the production of IL-6 and $IFN-{\gamma}$ by spleen cells. Also, it increased the proliferation of purified B cells and production of IgM and IgG in the presence of Asterina pectinifera extracts. Starfish extract self-induced NO synthesis in mouse macrophage cell line (RAW264.7). When cell lines was treated with extracts, the mRNA expression of inducible NO synthetase (iNOS), $TNF-{\alpha}$, IL-6, and GM-CSF were markedly increased in RT-PCR analysis. Therefore starfish extract can self-activate spleen cells, B cells and macrophages. These results might be useful in further studies into a possible immune activating agent from the starfish, Asterina pectinifera, for the development of functional foods and drugs.

• Journal of Life Science
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• v.22 no.8
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• pp.1107-1113
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• 2012

In this experiment, the effects of Pueraria thunbergiana extracts on the activation of immune cells were studied. An immune cell-activating factor was partially purified from P. thunbergiana by means of physiological saline extraction, acetone precipitation, and heating inactivation. P. thunbergiana extracts increased the proliferation of spleen cells and induced the production of IL-2, IL-6, TNF-${\alpha}$, and IFN-${\gamma}$ by spleen cells. Also, they increased the proliferation of purified B cells and the production of IgM antibody in a dose-dependent fashion. The extract self-induced NO synthesis in a mouse macrophage cell line (RAW264.7). When cell lines were treated with extracts, the cytokines' (IL-$1{\beta}$, IL-6, and TNF-${\alpha}$) production was markedly increased. Therefore, P. thunbergiana extract can self-activate spleen cells, B cells, and macrophages. These results might be useful in further studies into a possible immune-activating agent derived from P. thunbergiana for the development of functional foods and drugs.

• Analytical Science and Technology
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• v.18 no.2
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• pp.97-103
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• 2005

The various size and morphology microcapsules were prepared to produce smell sweet by heating condensation reaction of melamine and formaldehyde using 5-types of surfactants such as the laurylbenzenesulfonic acid sodium salt (SDS), polyvinylpyrrolidon (PVP), polyvinyl alcohol (PVA), Span-80 and 2-acrylamido-2-methyl-1-1 propanesulfonic acid (AMP). As result it was found that the size and morphology of microcapsule is intimately associated with a kind of surfactants. In order to prepare microcapsule with antibacterial, the silver nanoparticle was prepared by gamma-irradiation. microcapsule with silver nanoparticle was prepared.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.419-426
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• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

• Journal of the Korean Ceramic Society
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• v.22 no.3
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• pp.35-40
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• 1985

The composition of the base glass was determined to be $Na_2O$ 15, $Fe_2O_3$ 35, $B_2O_3$ 0~20, $P_2O_5$ 30~50 by mole percent. The heating temperature for nucleation was determined by means of thermal expansion curve. Crystalline phases were investigated by X-ray diffraction method and I.R Spectra. Electrical conductivities of glass spec-imens were observed in the temperature range 25~20$0^{\circ}C$ The activation energies of these specimens were caculated. The results obtained were as follows : 1) The limit composition of the melts 15mol% $Na_2O$ 35mole% $Fe_2O_5$ 20mole% $B_2O_3$ 30mole% $P_2O_5$ was able to be formed into desired shapes during cooling, . 2) In the measurement of d. c conductivity($\delta$) on the glasses in the system $15Na_2O-35Fe_2O_3$-$B_2O_3$-(50-x) $P_2O_5$ the values decreased by replacing 5 mole% $P_2O_5$ with $B_2O_3$ 3) The d. c conducties of heat treated samples were increased by replacing $P_2O_5$ with $B_2O_3$ 4) $B_2O_3$ contributed to precipitate crystals such as${\gamma}$-$Fe_2O_3$ $Fe_3O_4$ which had the advantage of electronic conduction in heat treated samples. 5) The slope plotted Log($\delta$) versus 1/T in this glass system was linear in the measured temperature range.

• Proceedings of the KIEE Conference
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• 1996.07c
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• pp.1682-1684
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• 1996

Recently, because diffusion of cordless machine and smart card and so on, and concern of unpolluted materials, one are concerned with Li secondary batteries. Li secondary batteries have high voltage, high energy density and high power density, and heavy metal pollution problems are little. Mn is low price and is distributed much quantity. Therefore, we investigated $MnO_2$. In this study, we worked the electrochemical properties and charge/discharge characteristics of $MnO_2/Li$ cells. In results, the more heating temperature is high, the more ${\gamma}-phase$ varied ${\beta}-phase$, and when $MnO_2$ is heated at $320^{\circ}C$ and super-s-black 20wt% is mixed, characteristics are the best.

• Korean Journal of Materials Research
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• v.12 no.12
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• pp.897-903
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• 2002

Morphological evolution and growth mechanism at the solid/liquid interface during solidification were investigated in the Ni-base superalloy GTD111M by directional soldification and quenching(DSQ) technique. The experiments were conducted by changing solidification rate(V) and thermal gradient(G) which are major solidification process variables. High thermal gradient condition could be obtained by increasing the furnace temperature and closely attaching the heating and cooling zones in the Bridgeman type furnace. The dendritic/equiaxed transition was found in the G/V value lower than $0.05$\times$10{^3}^{\circ}C$s/$\textrm{mm}^2$, and the planar interface of the MC-${\gamma}$ eutectic was found under $17 $\times$ 10{^3}^{\circ}C$ s/$\textrm{mm}^2$. It was confirmed that the dendrite spacing depended on the cooling rate(GV), and the primary spacing was affected by the thermal gradient more than solidification rate. The dendrite lengths were decreased as increasing the thermal graditne, and the dendrite tip temperature was close to the liquidus temperature at $50 \mu\textrm{m}$/s.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.664-668
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• 2011

Spherical alumina precursors represented by $AlO_xCl_y(OH)_z$, 30~200 nm in particle diameter, were prepared by partial hydrolysis of $AlCl_3$ vapor in a 500 ml reactor. Investigated on the particle morphology and size were the effects of the reaction time, the stirring speed and the reaction temperature. The particle morphology and size was insensitive to the reaction time in the range 20 to 300 s. The variation of the stirring speed from 0 to 300 and 800 rpm showed that the particle size was the largest at 0 rpm. As the temperature was varied from 180 to 190, 200, $140^{\circ}C$, the particle size showed a maximum at $190^{\circ}C$. By calcination of the as-produced particles at $1,200^{\circ}C$ for 6h with a heating rate of $10^{\circ}C$/min, ${\alpha}$-alumina particles 45 nm in surface area equivalent diameter were obtained. The particle shape after calcination turned wormlike due to sintering between neighboring particles. A rapid calcination at $1400^{\circ}C$ for 0.5 h with a higher heating rate of $50^{\circ}C$/min reduced the sintering considerably. An addition of $SiCl_4$ or TMCTS(2,4,6,8-tetramethylcyclosiloxane) to the $AlCl_3$ reduced the sintering effectively in the calcination step; however, peaks of ${\gamma}$ or mullite phase appeared. An addition of $AlF_3$ to the particles obtained from the hydrolysis resulted in a hexagonal disc shaped alumina particles.