• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.805-809
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• 1997

The influence of cool temperature occurred during the booting stage in 1993 on quality of rice grain was compared with that in favorable weather of 1994. The mean and minimum air temperatures during the reproductive growth stage at the paddy field of Jinbu Substation, National Crop Experiment Station were 2.2~7.4$^{\circ}C$ and 2.0~8.9$^{\circ}C$ lower respectively in 1993 compared to those of 1994. Grain fertility and brown rice yield were 11.8％ and 0.4t /ha, and 84.3％ and 5.5t /ha in 1993 and 1994, respectively. There was no difference in amylose content between two years. However, protein content of brown rice in 1994 were 1.6％ lower than that of 1993. There was no difference in alkali digestion value of milled rice between two years. Gel consistency of rice flour was 45mm in 1993 and 59mm in 1994. Amylogram characteristics of rice flour produced in 1993 showed lower peak hot, cool, and breakdown viscosities, and higher consistency and setback viscosities. The palatability of cooked rice by sensory panel test was considerably better in 1994 rice than in the rice of cool year.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.39 no.3
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• pp.1-8
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• 2002

In order to study electric properties of (Pb$\_$0.9/La$\_$0.1/)Ti$\_$0.975/O$_3$(PLT (10)) films with varying excess lead concentration (7.5, 10, 12.5, 15 ㏖% excess lead), the PLT films were deposited by sol-gel process. DTA analyses reveal that the crystallization temperature of the precursor powers decreased with increasing amount of excess lead. XRD patterns of PLT reveal pure perovskite structure and the preferred orientation increased with increasing Pb content in the films. With increasing amount of excess P$\_$b/, the relative permittivity ($\xi$$\_$r/) increased and leakage current density at 100 ㎸/cm transformed 4.01$\times$10$\^$-5/, 2.42$\times$10$\^$-6/, 1.27$\times$10$\^$-6/, 1.56$\times$10$\^$-6/A/㎠ respectively. In the results of hysteresis loops measured at 166 kV/cm, the remanent polarization (P$\_$r/) and the coercive field (E$\_$c) are 6.36$\mu$C/cm and 58.7 ㎸/cm, respectively (at 12.5 ㏖% excess P$\_$b/) With increasing amount of excess Pb, the remanent polarization for PLT thin film degraded to about 44%, 27%, 15%, 16% of the initial value after 10$\^$9/ cycles./TEX>) With increasing amount of excess Pb, the remanent polarization for PLT thin film degraded to about 44%, 27%, 15%, 16% of the initial value after $10^{9}$ cycles.

• KSBB Journal
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• v.14 no.1
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• pp.58-65
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• 1999

A hydrogel, poly(N-isopropylacrylamide-co-N,N'-dimethylaminopropyl methacrylamide), sensitive to both pH and temperature was synthesized and characterized for its welling behavior, lower critical solution temperature (LCST), and its appearance. The hydrogel with 5 mol% of N,N'-diemthylaminopropyl methacrylamide (DMAPMAAm) increased its volume phenomenonally in a lower pH range (ph 1~8) even at temperature ($37^{\circ}C$ and $40^{\circ}C$) higher than LCST. This behavior was unique compared to the temperature -sensitive hydrogel which did not exhibit any swelling in the same pH range. The hydrogel with 20 mol% of DMAPMAAm was swollen significantly at a higher pH of 12. With pH decrease from 12 to 2 water content in the gel increased from 38.8 wt% and 60.6 wt%, and 90.8 wt% for 5 mol% and 20 mol% gel, respectively. The transition pH that pH effect overwhelmed temperature effect occurred at a lower pH for a higher temperature ($40^{\circ}C$) and a lower mol% (5 mol%) of DMAPMAAm. Transparency and LCST of the gel increased with higher DMAPMAAm mol%.

• Parasites, Hosts and Diseases
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• v.26 no.2
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• pp.87-94
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• 1988

By affinity chromatography using a monoclonal antibody as ligand, Kim et at. (1986) purified a protein fraction in cystic fluid of Taenia solium metacestodes (CF) In this study, the biochemical properties of the purified protein were characterized. Discontinuous-polyacrylamide gel electrophoresis (disc-PAGE) of the protein at 4.5∼10% separating gel concentration showed its molecular weight (MW) to be 150 kilodalton (kDa) in non·denatured state, while denaturing sodium dodecyl suifate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that it was composed of 3 different subunits with respective fnw of 15, 10 and 7 kDa. Subunit of 7 kDa was shown to be linked to other subunits by disulade bonds. Isoelectric point of the protein was pH 6.8. The protein was relatively heat-stable for immunologic analysis. These properties indicated that the protein, comprising about 70% of total content in CF, had similar biochemical characters with antigen B of Oriol et at.(1971) in hydatid cyst quid (HF).

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.171-177
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• 2010

The catabolic threonine dehydratase from Serratia marcescens ATCC 25419 was purified to homogeniety using Sephadex G-200 gel filtration and AMP-Sepharose 4B affinity chromatography. The molecular weight of the native enzyme was 120,000 by native pore gradient PAGE. The enzyme was composed of four identical subunits with subunit molecular weights of 30,000 by SDS-PAGE. The Km values of the enzyme for L-threonine with and without AMP were 7.3 and 92 mM, respectively. There were 2 moles of pyridoxal phosphate and 16 moles of free -SH groups per 1 mole of enzyme. The enzyme was inhibited by $\alpha$-ketobutyrate, pyruvate, glyoxylate, and phosphoenol pyruvate(PEP) in the presence of AMP, yet stimulated by cAMP and ADP. For enzyme properties in comparison with S. marcescens, E. coli, and S. typhimurium enzyme, such as the PLP content, number of free sulfhydryl groups, and existence of ADP binding site, the S. marcescens enzyme was more similar to the S. typhimurium enzyme than the E. coli enzyme. Of the three enteric bacteria, the E. coli and S. typhimurium enzyme was increased the activity by ADP and cAMP, respectively, but only the S. marcescens enzyme was increased the activity by both ADP and cAMP. Therefore, the subtle differences in the properties between enzymes from the three enteric bacteria may represent minor structural differences among these enzymes and warrants further study.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.18 no.1
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• pp.50-55
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• 2008

AI-doped ZnO(AZO) thin films have been fabricated on glass substrate by sol-gel method, and the effect of Al precursors and post-annealing temperature on the characteristics of AZO thin films was investigated. The sol was prepared with zinc acetate, EtOH, MEA and Al precursors. In order to dope Al in ZnO, two types of aluminum nitrate and aluminum chloride were used as Al precursor. Zinc concentration was 0.5 mol/l and the content of Al precursor was 1 at% of Zn in the sol. The sol was spin-coated on glass substrate, and the coated films were annealed at 550ue for 2 hand were post-annealed at temperature ranges of $300{\sim}500^{\circ}C$ for 2 h in reducing atmosphere ($N_2/H_2$= 9/1). Structural, electrical and optical propertis of the fabricated AZO thin films were analyzed by XRD, FE-SEM, AFM, hall effect measurement system and UV-visible spectroscopy. Optical and electrical properties of AZO thin films prepared with aluminum nitrate as Al precursor were better than those of films prepared with aluminum chloride. The electrical resistivity and the optical transmittance of films decreased with increasing post-annealing temperatures. The minimum electrical resistivity of $2{\times}10^{-3}$ and the maximum optical transmittance of 91% were obtained for the AZO thin films post-annealed at $550^{\circ}C\;and\;300^{\circ}C$, respectively.

• Journal of the Korean Magnetics Society
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• v.18 no.1
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• pp.19-23
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• 2008

The mixed ferrite $V_xFe_{3-x}O_4$(x=0.0, 0.15, 0.5, 1.0) thin films were prepared by sol-gel method. Their crystallographic and magnetic hyperfine properties have been studied using X-ray diffraction(XRD), X-ray photoelectron spectroscopy(XPS) and conversion electron $M\"{o}ssbauer$ spectroscopy(CEMS). The crystal structure is found to be cubic spinel throughout the series($x{\leq}1.0$), and the lattice parameter $a_0$ increases linearly with increasing V content. XRD, XSP and CEMS indicate that $V^{3+}$ substitution for $Fe^{3+}$ in B-site is superior to $V^{2+}$ substitution for $Fe^{2+}$ in B-site. It is noticeable that both quadrupole shift and hyperfine field decreases with increasing V composition, suggesting the change of local symmetry and accompanying line-broadening. The line-broadening on CEMS spectra can be explained by the distribution of magnetic hyperfine fields.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1232-1236
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• 2006

Crude polysaccharide fractions of commercially available grape wines (red wine, white wine and wild grape wine) were prepared by evaporation and ethanol precipitation to confirm and identify anti complementary polysaccharides in the wines. When these fractions were evaluated for their anti complementary activity, crude polysaccharide fractions of red wine (RW-0) and wild grape wine (WGW-0) showed higher anti-complementary activities than those of white wine (WW-0). RW-0 and WW-0 were further fractionated into RW-1, WW-1 as high-molecular fractions, and RW-2, WW-2 as low-molecular fractions through gel permeation column chromatography on Sephadex G-75. RW-1 had the most potent activity with the highest carbohydrate content (91.3%). Anti-complementary activity of red wine was higher than that of white wine, suggesting that active polysaccharides such as pectin and hemicellulose are mainly distributed in the grape skin which is removed during white wine making. In addition, high molecular fractions, RW-1 and WW-1 with high contents of carbohydrate and high yields showed higher activities than those of low molecular fractions, RW-2 and WW-2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.196-204
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• 2011

Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.

• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.