• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.547-552
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• 2004

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.38-43
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• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Journal of the Korean Chemical Society
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• v.35 no.4
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• pp.414-421
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• 1991

High-purity alumina powder was prepared by extracting the natural alumino-silicate mineral (halloysite) in H$_2$SO$_4$ solution. For the selective precipitation of alum and aluminum hydroxide, the solubility diagram was prior calculated by also considering the formation of hydroxides and carbonates for all the metal ions in an aqueous solution, which allow us to control the contamination of impurities envolved in the natural minerals. Ammonium aluminum sulfate (alum) and alumium hydroxide could be successfully prepared at pH = 1.5∼2.5 and pH = 6∼8, respectively according to our solubility diagrams. The purity of alum-and hydroxide-derived ${\alpha}-Al_2O_3$ was determined to be 99.7${\%}$ and 99.0${\%}$, respectively, which indicates the former route would be more desirable for the large scale application. It is also worthy to note that the impurities like Na and Si were strongly reduced in the former (Na = 0.05${\%}$, Si = 0.09${\%}$) compared to the latter (Na = 0.29${\%}$, Si = 0.12${\%}$).

• Restorative Dentistry and Endodontics
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• v.36 no.2
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• pp.139-148
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• 2011

Objectives: This study investigated the effect of the strength and wetting characteristics of adhesives on the bond strength to dentin. The experimental adhesives containing various ratios of hydrophobic, low-viscosity Bis-M-GMA, with Bis-GMA and TEGDMA, were made and evaluated on the mechanical properties and bond strength to dentin. Materials and Methods: Five experimental adhesives formulated with various Bis-GMA/Bis-MGMA/TEGDMA ratios were evaluated on their viscosity, degree of conversion (DC), flexural strength (FS), and microtensile bond strength (MTBS). The bonded interfaces were evaluated with SEM and the solubility parameter was calculated to understand the wetting characteristics of the adhesives. Results: Although there were no significant differences in the DC between the experimental adhesives at 48 hr after curing (p > 0.05), the experimental adhesives that did not contain Bis-GMA exhibited a lower FS than did those containing Bis-GMA (p < 0.05). The experimental adhesives that had very little to no TEGDMA showed significantly lower MTBS than did those containing a higher content of TEGDMA (p < 0.05). The formers exhibited gaps at the interface between the adhesive layer and the hybrid layer. The solubility parameter of TEGDMA approximated those of the components of the primed dentin, rather than Bis-GMA and Bis-M-GMA. Conclusions: To achieve a good dentin bond, a strong base monomer, such as Bis-GMA, cannot be completely replaced by Bis-M-GMA for maintaining mechanical strength. For compatible copolymerization between the adhesive and the primed dentin as well as dense cross-linking of the adhesive layer, at least 30% fraction of TEGDMA is also needed.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.57-65
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• 2022

This study was conducted to evaluate the potential use of milk mineral (MM) as the calcium source for the production of calcium-fortified yogurt. MM was composed of 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in MM was about 46%; calcium: phosphorous ratio was 1.28:1. The aqueous solubility of Ca increased with the decrease in pH; the solubility at pH 4 and 5 was 98% and 53%, respectively. Ca-fortified yogurt with up to 200 mg Ca/100 mL did not show significant differences in acid production and number of viable cells; however, the viscosity increased significantly (p<0.05) with the increase in Ca levels. Microstructure analysis of Ca-fortified yogurt using confocal scanning laser microscopy indicated that the protein network became denser with increasing fortification with MM. There was no significant difference in the sensory quality between the control and Ca-fortified yogurts. Therefore, MM could be used for the production of Ca-fortified yoghurt without compromising the quality characteristics of yogurt.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.26-32
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• 1995

This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(pretense treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.

• Bulletin of the Korean Chemical Society
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• v.35 no.5
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• pp.1491-1494
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• 2014

High-crystallinity poly(3-hexylthiophene) (P3HT) thin films were prepared by aging the precursor solutions, prepared using a good solvent, chloroform, at low temperatures prior to spin-casting. Lower solution temperatures significantly improved the molecular ordering in the spin-cast P3HT films and, therefore, the electrical properties of field-effect transistors prepared using these films. Solution cooling enhanced the electrical properties by shifting the P3HT configuration equilibrium away from random coils and toward more ordered aggregates. At room temperature, the P3HT molecules were completely solvated in chloroform and adopted a random coil conformation. Upon cooling, however, the chloroform poorly solvated the P3HT molecules, favoring the formation of ordered P3HT aggregates, which then yielded more highly crystalline molecular ordering in the P3HT thin films produced from the solution.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.175-179
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• 1999

To develop a production method for modified starches with less pollution, pH adjustment and gamma irradiation were applied to commerical corn starch. Blue values were significantly decreased , while alkali number, optical transmittance and solubility markedly increased when gamma irradiation was applied to pH 2 adjusted corn starch. Water binding capacity and swelling power at pH 5 were the highest among the samples. Gelatinization viscosity was considerably affected by gamma irradiation and pH of the starch. Gamma irradiation of pH 2 adjusted starch showed the lowest peak viscosity and the best cooling stability among the tested samples . Therefore, the production of modified starch with low viscosity as well as with sufficient viscosity stability seems feasible by controlling the pH of the starch and gamma irrdiation.

• Journal of Pharmaceutical Investigation
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• v.19 no.4
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• pp.213-217
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• 1989

To formulate the stable preparation of Gingko extract injection and to evaluate the stability of the preparation, Gingko extract aqueous solutions having various pH values were prepared and the stability of ginskoflavonglycoside (GFG) was investlfated by high performance liquid chromatography. The stability of GFG decreased as pH increased, while the water solubility of Gingko extract decreased as pH decreased. The optimal pH of the Gingko extract aqueous solution was found to be pH 6.5. The shelf life $(T_{90%})$ of the Gingko extract aqueous solution of pH 6.5 at $20^{\circ}C$ was extrapolated to be four years.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.446-451
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• 1997

The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at $25^{\circ}C$. The optimum pH, TEMPO content, and NaBr content for the TEMPO/hypobromite-catalyzed oxidation of the polysaccharides were $10.5{\sim}11.0$, 10 mmol/mol primary alcohol, and 0.49 mmol/mol primary alcohol, respectively. The oxidation degree for the primary alcohol group was more than 90% for all four kinds of the polysaccharides. The oxidation process greatly increased the water solubility of the polysaccharides. Water-insoluble polysaccharide such as cellulose became water-soluble to the extent of 8.42% (w/v). And also, the polysaccharides with very low water solubility (less than 0.10% (w/v)) such as com starch, rice starch, and sweet potato starch had high water solubility of approximately 45%(w/v). The gel-forming abilities with calcium ion were determined. The oxidized polysaccharides are new anionic polymers with unique structures that could have application as gums, gels, and films.