• Journal of the Korean Crystal Growth and Crystal Technology
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• v.7 no.4
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• pp.665-672
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• 1997

We applied mechanical alloying process by ball milling to produce molybdenum silicides $MoSi_2$ and $Mo_5Si_3$ using a mixture of elemental molybdenum and silicon powders at room temperature. The intermetallic compound MoSi$_3$ have been obtained by ball milling of $Mo_{33}Si_{67}$ mixture powders for 100 h, which is transformed to single $MoSi_2$ phase by subsequent heat treatment up to $725^{\circ}C$. The grain size of the $MoSi_2$ powders thus obtained was 19 nm, being approximately four times smaller than that of the commercial alloy. The intermetallic compound $MoSi_2$ with grain size of 30 nm have been also obtained by ball milling of $Mo_{62}Si_{38}$ mixture powders for 500 h, which is transformed to single $MoSi_2$ phase by heating up to $1000^{\circ}C$. We believe that the retarded ball milling time for the formation of $MoSi_2$ phase is attributed to its complicated crystal structure and large unit cell. The finer grain size in the ball-milled molybdenum silicides powders is expected to improve room-temperature mechanical properties for high-temperature structural materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1359-1366
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• 2004

Ultra high temperature treated (UHT) skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at various rates, lyophilized, and observed for morphological properties with a scanning electron microscope (SEM). UHT skim milk showed small holes of associated micelles at lower centrifugal rates, and became thick and irregular, and fine particles were associated regularly at higher centrifugal rates. When UHT skim milk with TGase was incubated for 1 hour, casein micelles aggregated and broadened as centrifugation rate increased. When UHT skim milk with TGase was incubated for 8 hours, casein micelles were associated irregularly to large aggregates and widened. Colloidal calcium phosphate-free skim milk with TGase incubated for 1 hour and separated by two-step centrifugation showed aggregated lump, while the milk incubated for 8 hours with TGase was associated with broadened, compact, and regular layers as the centrifugation rate increased. Such phenomena were caused by heat treatment, protein crosslinking reaction catalyzed by TGase and conformational changes of casein molecules, and could be dependent on reaction time, temperature and ultracentrifugation rate.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.87-93
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• 2003

This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced com (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced com gruel, com cakes, com bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the com gruel, then the popcorn, then the corn cakes, and the least reduction in the com bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatokin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the com and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.84-88
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• 2011

Some thermally processed foods have higher biological activities due to their various chemical changes during heat treatment. Especially, 5-hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has been identified in processed garlic. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor. This study was carried out to examine the formation of HMF and free sugars from the aged garlics when it is treated at 60 and $75^{\circ}C$ and different incubation periods from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was higher than at $75^{\circ}C$ and increasing incubation period. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature during making of aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.

• Korean Chemical Engineering Research
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• v.44 no.5
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• pp.535-539
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• 2006

Effects of alkaline additives on the $CO_2$ removal reaction have been investigated by a thermogravimetric analyzer. $Li_2ZrO_3$ was synthesized by soild reaction of $ZrO_2$ with $Li_2CO_3$ and then alkali chemicals were added to the synthesized $Li_2ZrO_3$ and then heat treatment was carried out. Addition of alkali chemicals enhanced the reactivity of $Li_2ZrO_3$ with the following order; $K_2CO_3>NaCl>LiCl>Na_2CO_3$, which were resulted from the formation of partially melted $Li_2CO_3$. SEM photographs showed the presence of melted state and the XRD results showed that the chemical states of added salts were not changed. Addition of NaCl caused the induction time of about 60 min at the initial reaction stage and the addition of $Na_2CO_3$ inhibited the decomposition of $Li_2CO_3$ at about $700{\sim}750^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.711-715
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• 2004

The stability of 80% ethanol-soluble pigments from Monasus purpureus CBS 281.34 was investigated according to storage temperature, pH and addition of organic acid. Also, the stability of ethanol-soluble pigment in aqueous system was examined after the addition of distilled water in the range of 0∼80% during the storage at 1$0^{\circ}C$ and 2$0^{\circ}C$ for 4 weeks with water soluble pigment. The heat stability was the highest (9.74%) when the 80% ethanol-soluble pigments were stored at 1$0^{\circ}C$ for 4 weeks. However, the 80% ethanol-soluble pigments stored at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 24 h and 12 h greatly decreased by 23.06% and 30.36%, respectively. Although the 80% ethanol-soluble pigments were stable in the range of pH 4∼8, the degradation rate of pigment increased at pH 2 and PH 10.80% ethanol extract was adjusted to PH 4 by adding organic acids. The rate of pigment degradation was not different from control for 4 weeks. Red pigment was stable in the treatment of organic acids. And the stability of ethanol-soluble pigment in aqueous system was gradually decreased as the pigment content and storage time increased. Additionally, the stability of ethanol-soluble pigment was higher at 1$0^{\circ}C$ than at 2$0^{\circ}C$.

• Journal of Ginseng Research
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• v.40 no.2
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• pp.160-168
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• 2016

Background: Ginseng (Panax ginseng Meyer) is a well-characterized medicinal herb listed in the classic oriental herbal dictionary as "Shin-nong-bon-cho-kyung." Ginseng has diverse pharmacologic and therapeutic properties. Black ginseng (BG, Ginseng Radix nigra) is produced by repeatedly steaming fresh ginseng nine times. Studies of BG have shown that prolonged heat treatment enhances the antioxidant activity with increased radical scavenging activity. Several recent studies have showed the effects of BG on increased lipid profiles in mice. In this study report the effects of water and ethanol extracts of BG on hypercholesterolemia in rats. To our knowledge, this is the first time such an effect has been reported. Methods: Experiments were conducted on male Sprague Dawley rats fed with a high-cholesterol diet supplemented with the water and ethanol extracts of BG (200 mg/kg). Their blood cholesterol levels, serum white blood cell levels, and cholesterol-metabolizing marker genes messenger RNA (mRNA) expression were determined. Liver and adipose tissues were histologically analyzed. Results: We found that BG extracts efficiently reduced the total serum cholesterol levels, low-density lipoprotein (LDL) levels with increased food efficiency ratio and increased number of neutrophil cells. It also attenuated the key genes responsible for lipogenesis, that is, acetyl-coenzyme A (CoA) acetyltransferase 2, 3-hydroxy-3-methyl-glutaryl-CoA reductase, and sterol regulatory element-binding protein 2, at the mRNA level inside liver cells. Furthermore, the BG extract also reduced the accumulation of fat in adipose tissues, and inhibited the neutral fat content in liver cells stained with hematoxylin and eosin and oil red O. Conclusion: Administration of BG extracts to Sprague Dawley rats fed with high-cholesterol diet ameliorated hypercholesterolemia, which was mediated via modulation of cholesterol-metabolizing marker genes. This data throw a light on BG's cardioprotective effects.

• Journal of Hospice and Palliative Care
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• v.17 no.4
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• pp.270-277
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• 2014

Purpose: This is a retrospective study that investigated cancer patients' complaints of moderate or severe pain to analyze pain characteristics, pain relief interventions and their effects. Methods: The participants of this study were 363 patients who were hospitalized in the cancer ward for three to 30 days and scored 4 points or higher on the pain severity assessment. Results: The most frequent region of pain was the abdomen. The most frequent factor that exacerbated pain was movement. The most frequent pain alleviating factor was administration of analgesics. The most frequent pain type was breakthrough pain, and the most frequent non-pharmaceutical intervention for pain control was heat therapy. Among all, analgesics were routinely prescribed for 52.2% of the participants. Morphine sulfate was the most frequently used analgesic while Gabapentin was the most frequently used non-narcotic analgesic. At the time of discharge, 82.5% of the participants marked their pain intensity as 3 points or lower. Conclusion: For cancer patients complaining of moderate or severe pain, it is important to actively control pain from the beginning of admission. Thus, it is necessary to educate not only cancer patients using narcotic analgesic for pain control and their families but nurses about the effects and side-effects of drugs. Moreover, patients and their families need to learn how to assess and record pain at home to collect data that can be referred for future treatment.

• Korean Journal of Materials Research
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• v.20 no.12
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• pp.669-675
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• 2010

One of the greatest challenges for our society is providing powerful electrochemical energy conversion and storage devices. Rechargeable lithium-ion batteries and fuel cells are among the most promising candidates in terms of energy and power density. As the starting material, $TiCl_4{\cdot}YCl_3$ solution and dispersing agent (HCP) were mixed and synthesized using ammonia as the precipitation agent, in order to prepare the nano size Y doped spherical $TiO_2$ precursor. Then, the $Li_4Ti_5O_{12}$ was synthesized using solid state reaction method through the stoichiometric mixture of Y doped spherical $TiO_2$ precursor and LiOH. The Ti mole increased the concentration of the spherical particle size due to the addition of HPC with a similar particle size distribution in a well in which $Li_4Ti_5O_{12}$ spherical particles could be obtained. The optimal synthesis conditions and the molar ratio of the Ti 0.05 mol reaction at $50^{\circ}C$ for 30 minutes and at $850^{\circ}C$ for 6 hours heat treatment time were optimized. $Li_4Ti_5O_{12}$ was prepared by the above conditions as a working electrode after generating the Coin cell; then, electrochemical properties were evaluated when the voltage range of 1.5V was flat, the initial capacity was 141 mAh/g, and cycle retention rate was 86%; also, redox reactions between 1.5 and 1.7V, which arose from the insertion and deintercalation of 0.005 mole of Y doping is not a case of doping because the C-rate characteristics were significantly better.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.596-603
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• 2020

'Electro-Mechanical Brake (EMB) is a novel braking system for automobiles and railway vehicles, and research in this area is actively underway. The current braking system for railway vehicles generates a braking force using a pneumatic cylinder, but the EMB system generates the force through a combination of an electric motor and gears. In this study, the design of an EMB system that meets the domestic standards was conducted through the finite element modeling and fatigue analysis of an eccentric rotating shaft-based EMB system capable of generating a high clamping force. At this time, to improve the accuracy of fatigue analysis, three types of fatigue test specimens, which were subjected to the same heat treatment as the materials used in the prototype, were produced, and the fatigue tests were performed for each material. The fatigue properties (S-N curves) were obtained from the fatigue test results for each material and reflected in the analysis model. The results of fatigue analysis confirmed that the design of the EMB prototype could satisfy the maximum commercial braking/relaxation of 530,000 times, which was the endurance life condition for domestic railway vehicles. In addition, based on this design, a prototype will be manufactured, and endurance testing will be completed to demonstrate the durability characteristics of the developed prototype.