• Journal of the Korean Chemical Society
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• v.35 no.3
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• pp.211-218
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• 1991

A series of samples in the $Nd_{-x}Sr_{x}CoO_{3-y}$ system (x = 0.00, 0.25, 0.50, 0.75 and 1.00) have been produced by heating the reactants at 1200${\circ}$C under atmospheric pressure. The solid solutions were analysed by X-ray diffraction spectra, thermal analysis, and SEM micrographs. X-ray powder diffraction assigns the compositions of x = 0.00, 0.25, 0.50 and 0.75 to the cubic system and the composition of x = 1.00 to the orthorhombic system. The reduced lattice volume is increased with increasing x values in the system. The mole ratio of $Co^{4+}$ or ${\tau}$ values are determined by the Iodometric titration method and are maximum at the composition of x = 0.50. The magnetic measurement shows that a ferromagnetism is appeared in the compositions of x = 0.00, 0.25, 0.50 and 0.75 and then an antiferromagnetism in the composition of x = 1.00. The measurement of the electrical conductivity shows that the semiconductivity is appeared in the composition of x = 0.00, 0.25 and 1.00 and the metallic conductivity in the composition of x = 0.50 and 0.75. The magnetic and electrical properties of the samples are discussed with the nonstoichiometric chemical formulas.

• Clean Technology
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• v.17 no.3
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• pp.259-265
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• 2011

The textile industry is suffered from air pollution problems which must be resolved. In particular, white smoke and odor after the tenter process require abatement. The major air pollution problem in the textile industry occurs during the finishing stages, where various chemicals are used for coating the fabrics. Lubricating oils, plasticizers, and water repellent chemicals are the fabric treatment chemicals. The coated fabrics are cured by heating in tenter facility. In this process, most of air pollutants emitted into the air. White smoke is basically made up of tiny solid or liquid particles of VOCs less than one micron in size. The oil mist can be carried over long distance from their point of origin. The most effective method of removing odor from tenter process is to get rid of tiny oil mist at the emitted gas. For this reason, the full-scale EFC (Electric Fume Collector) of 700 CMM was tested for removing odorous substances emitted from tenter facility. As a result of this study, odor and white smoke can be eliminated effectively and quite large amounts of oil can be recovered.

• Journal of Life Science
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• v.25 no.2
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• pp.180-188
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• 2015

The bacterial strain isolated from Kimchi showed antibacterial activity against Micrococcus luteus IAM 1056. The selected strain was identified as Lactococcus lactis by 16S rRNA nucleotide sequence analysis and named as Lactococcus sp. KD 28. The treatment of culture supernatant with proteinase K removed antibacterial activity, indicating its proteinaceous nature, a bacteriocin. This bacteriocin was sensitive to hydrolytic enzymes such as ${\alpha}$-chymotrypsion, trypsin, proteinase K, lipase, ${\alpha}$-amylase and subtilisin A. The bacteriocin was highly thermostable and resistant to heating at $80^{\circ}C$ for up to an hour but 50 % of the total activity was remained at $100^{\circ}C$ for 30 min. The pH range from 2.0 to 8.0 had no effect on bacteriocin activity and it was not affected by solvents such as acetonitrile, isopropanol, methanol, chloroform and acetone up to 50% concentration. The bacteriocin showed antibacterial activity against M. luteus IAM 1056, Lactobacillus delbrueckii subsp. lactis KCTC 1058, Enterococcus faecium KCTC 3095, Bacillus cereus KCTC 1013, B. subtilis KCTC 1023, Listeria ivanovii subsp. ivanovii KCTC 3444, Staphylococcus aureus subsp. aureus KCTC 1916, B. megaterium KCTC 1098 and B. sphaericus KCTC 1184. The bacteriocin was purified through ammonium sulfate concentration, SP-Sepharose chromatography and RP-HPLC. The molecular weight was estimated to be about 3.4 kDa by tricine-SDS-PAGE analysis.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.296-302
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• 2003

First. the purification and analysis of alliin in garlic from different origins by alliin-HPLC determination method were studied. Allinase in garlic was inactivated by heating in boiling water followed by extraction of alliin in garlic with 80% methanol. To remove free amino acids and alliin homologs in garlic, garlic extract was separated by cation exchange column which was packed with amberlite CG-120 resin using 40L d-water as eluent. Alliin in garlic extract was crystallized in a mixture of acetone (50$^{\circ}C$)：H$_2$O：acetic acid=70:29:1 and then recrystallized in a mixture of acetone (50$^{\circ}C$)：H$_2$O：acetic acid=75:24:1. Obtained alliin was identified by melting point. TLC, microscope observation and mass spectrometry. High performance liquid chromatography (HPLC) following pre-column derivatization of cystein derivatives with o-phthaldialdehyde/2-mercaptoethanol has succeessfully been applied to the analysis of various garlics. Each alliic of standard solution and garlic extract was derivatized to isoindole derivative by o-phthaldialdehyde /2-mercaptoethanol and then analyzed by HPLC. Six point calibration was done by using alliin peak area. Lineality was observed at 0 ∼ 1.0mg/ml of alliin concentration. Weighted regression line function was Y=6254X - 256077. By this function, alliin contents in various garlics were 0.34 ∼ 0.73% fresh weight. Second study was designed to evaluate the effects of garlic extracts of various concentrations on the growth of various pathogenes (Eubacterium limonsum, Bacteroides fragilis, Salmonella typhimurium, Salmonella typhi, Shigella sonnei, Kiebsiella pneumoniae, Enterobacter cloacae, Pserdomonas aeruginosa, Escherichia coli). For antimicrobial effects against microorganism, totally minimal inhibition concentrations (MIC) of alliin were from 5,000 to 20,000ppm. MIC of ethanol extract were 1,250 to 10,000ppm.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• Electrical & Electronic Materials
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• v.7 no.4
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• pp.317-324
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• 1994

In this study, new preparation method of LiCoO$_{2}$ was applied to develop cathode active material for Li rechargeable cell, and followed by X-ray diffraction analysis, electrochemical properties and initial charge/discharge characteristics as function of current density. HC8A72- and CC9A24-LiCoO$_{2}$ were prepared by heating treatment of the mixture of LiOH H$_{2}$O/CoCO$_{3}$(1:1 mole ratio) and the mixture of Li$_{2}$CO$_{3}$/CoCO$_{3}$(1:2 mole ratio) at 850 and 900.deg. C, respectively. Two prepared LiCoO$_{2}$s were identified as same structure by X-ray diffraction analysis. a and c lattice constant were 2.816.angs. and 14.046.angs., respectively. The electrochemical potential of CFM-LiCoO$_{2}$(Cyprus Foote Mineral Co.'s product), HC8A72-LiCoO$_{2}$ and CC9A24 LiCoO$_{2}$ electrode were approximately between 3.32V and 3.42V vs. Li/Li reference electrode. Stable cycling behavior was obtained during the cyclic voltammetry of LiCoO$_{2}$ electrode. According as scan rate increases, cathodic capacity decreases, but redox coulombic efficiency was about 100% at potential range between 3.6V and 4.2V vs. Li/Li reference electrode. Cathodic capacity of HC8A72-LiCoO$_{2}$ was 32% higher than that of CFM-LiCoO$_{2}$ and that of CC9A24-LiCoO$_{2}$ was 47% lower than that of CFM-LiCoO$_{2}$ at 130th cycle in the condition of lmV/sec scan rate. Constant cur-rent charge/discharge characteristics of LiCoO$_{2}$/Li cell showed increasing Ah efficiency with initial charge/discharge cycle. Specific discharge capacities of CFM and HC8A72-LiCoO$_{2}$ cathode active materials were about 93mAh/g correspondent to 34% of theretical value, 110mAh/g correspondent to 40% of theretical value, respectively. In the view of reversibility, HC8A72-LiCoO$_{2}$ was also more excellent than CFM- and CC9A24-LiCoO$_{2}$.

• Food Science and Preservation
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• v.13 no.5
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• pp.531-537
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• 2006

This study was conducted to evaluate the combined effect of heating and gamma irradiation on the shelf-stability and quality of kimchi during storage at $35^{\circ}C$. The optimum condition for heat treatment of kimchi was considered at $60^{\circ}C$ for 30 min. Irradiation after kent treatment was effective to inhibit the growth of microorganisms and prevent the quality change of kimchi during storage. In particular, microorganisms of kimchi co-treated with heat and 20 kGy-irradiation were not detected and sensory scores of that were the highest after storage at $35^{\circ}C$ for 14 days. Therefore, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of kimchi in the accelerated condition.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Journal of Life Science
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• v.21 no.1
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• pp.56-61
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• 2011

This study was performed to investigate effective extract conditions in fronds of the Ostrich fern (Matteuccia struthiopteris) to increase antioxidant compound contents and antioxidant capacity. Powder (1 g) of lyophilizated fronds were mixed with 3 kinds of solvents (MeOH, 80% EtOH and water). Extractions were carried out using not only immersion (room temp.), heating ($60^{\circ}C$) and stirring (200rpm) for 6 hr, but also through sonication in a 42 kHz ultrasonic bath for 15, 30 and 45 min. Extracts were filtrated and measured for contents of soluble solids (SS), total polyphenols (TP; tannic acid as a standard) and total flavonoids (TF; Naringin as a standard). Antioxidant activity was expressed as $RC_{50}$ for DPPH and ABTS radical scavenging. SS (0.317 $g{\cdot}g^{-1}$ db), TP (70.90 $mg{\cdot}g^{-1}$ db) and TF (41.53 $mg{\cdot}g^{-1}$ db) contents reached their highest levels when 30 minute sonication extraction with 80% EtOH was performed, and the highest DPPH and ABTS scavenging activity was observed in the same extraction conditions ($RC_{50}$=0.14 $mg{\cdot}ml^{-1}$ and 0.09 $mg{\cdot}ml^{-1}$, respectively). From the present investigation, it can be concluded that fronds of the ostrich fern can be used as a natural material for antioxidants, and sonication for 15-30 min with 80% EtOH is an ideal extraction method for increasing their antioxidant effects and saving extraction time.

• Journal of the Korea Institute of Building Construction
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• v.17 no.1
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• pp.39-46
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• 2017

In this research, considering the practical conditions at field, thermal cracking reducing method was suggested based on the comparative analysis between predicted value and actual value obtained from the actual structure member with optimum mix design. The optimum mix design was deduced from the various mix designs with various proportions of cementitious binder for upper and lower placement lifts of mat-foundation mass concrete. Therefore, before field applications, the mix designs were obtained from the theoretical analysis obtained by MIDAS GEN for upper lift was OPC to FA of 85 to 15, and for lower lift was OPC to FA to BS of 50 : 20 : 30. Based on this mix design, the actual concrete for field was determined and all concrete properties were reached within the predicted range. Especially, the temperature properties of mass concrete at core was approximately $39^{\circ}C$ of temperature difference for low-heat mix design, while approximately $54^{\circ}C$ was shown for normal mix design currently used. Additionally, in the case of cracking index, the low heat mix design showed about 1.4 of relatively high value while the normal mix design showed 1.0. Therefore, it can be stated that applying low heat mix design and different heating technique between upper and lower placement lifts for mass concrete are efficient to control the thermal cracking.