• Polymer(Korea)
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• v.39 no.1
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• pp.114-121
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• 2015

Mutli-walled carbon nanotubes (MWCNTs) were surface-modified by a hydrofluoric acid solution to remove impurities and improve interfacial bonding and dispersion of nanotubes in an epoxy matrix. The crystallinity on the surface of treated MWCNTs was investigated by X-ray photoelectron spectroscopy and Raman spectroscopy. The mechanical properties were characterized by tensile test, and the enhancement of mechanical properties of the modified MWCNTs/epoxy composites was indicated by a 33% increase in tensile strength. The electromagnetic interference shielding effectiveness (EMI-SE) of modified MWCNTs/epoxy composites was improved with an increase in concentration of hydrofluoric solution, and EMI-SE showed the maximum increase with 25% HF. However, mechanical and EMI-SE properties didn't show further increase with over 50% HF concentration because the properties of MWCNTs were influenced by degradation of crystallinity and intrinsic properties of MWCNTs. The mechanical and electrical property enhancements of the polymer composites are attributed to the modification of MWCNTs which improve crystallinity of MWCNTs and dispersion in the epoxy resin.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.17 no.2
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• pp.49-60
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• 2014

This study was conducted to evaluate the effect of forest fire on natural distribution and regeneration of Pinus densiflora Sieb. & Zucc. in Goseong, Gangwon province, Korea. After 13 years of the last forest fire in 2000, five investigation plots ($10m{\times}10m$) in each of rocky land and ridge, the well-known location as a favorite site for natural distribution of P. densiflora, were set to investigate stand characteristic and soil environment including physico-chemical properties and moisture contents of soil. Also, five investigation plots in slope area were set and investigated as well. The concentration of organic matter, total nitrogen, and exchangeable nutrients ($K^+$, $Ca^{2+}$, $Mg^{2+}$) were highest in the slope while the soil in the rocky land showed the lowest concentration of organic matter, total nitrogen, available $P_2O_5$, and exchangeable nutrients ($K^+$, $Na^+$, $Ca^{2+}$, $Mg^{2+}$). The soil in the slope only showed higher concentration of total nitrogen, $K^+$ and $Ca^{2+}$ than the unburned area in Goseong. Mean soil moisture contents in the rocky land (5.77%) were lowest while the slope (15.78%) and the ridge (15.27%) showed almost three times as much than the rocky land. P. densiflora was dominant in the rocky land and Quercus spp. were dominant in the ridge and slope. The average proportion of P. densiflora was highest in rocky land (58.4%, 14.6 trees per plot) followed by the ridge (25.2%, 7.8 trees per plot) and the slope (11.3%, 3.4 trees per plot) while the average height of P. densiflora was highest in slope (277cm) followed by the ridge and the rocky land. The height and crown width of Quercus spp. were higher than P. densiflora in the every plot. The results suggest that P. densiflora may be able to naturally regenerate and survive in the rocky land after the fire while P. densiflora in the ridge and the slope are suppressed by Quercus spp.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.353-360
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• 1992

This study was carried out to investigate the changes of quality in yogurt during delivery and storage. To do this, microbiological, physico-chemical and sensory properties in stirred yogurt were studied at different temperatures $(10^{\circ}C$ & $20^{\circ}C)$ and shakings (100 rpm & 200 rpm for 30 min). Titratable acidity and TCA soluble nitrogen in yogurt were increased in accordance with increase of temperature and time, while pH, lactose and lactic acid bacteria tended to be decreased. Interestingly enough, shaking conditions almost did not influence these studies. In sensory evaluation it showed that acidity was strong and sweetness was weak as increasing the storage temperature and time, but there were no significant differences until 10 days at $10^{\circ}C$ and 3 days at $20^{\circ}C$. Off-flavor was developed after 12 days at $10^{\circ}C$ with only 200 rpm shaking and after 6 days at $20^{\circ}C$ in both shaking conditions. These yogurts were not suitable for consumer. Viscosity in the yogurt became high as the temperature and time were increased. Viscosity was lower in yogurt shaked at 200 rpm than in non-shaked yogurt. Finally, this study indicates that temperature and shaking during delivery of yogurt may be critical in keeping quality of yogurt.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.117-122
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• 2003

Starches from 4 rice cultivars, including Whachungchalbyeo and Whachungbyeo, together with two correspondiug conversion mutants with giant embryonic phenotype, Whachungchal-giant embryonic rice and Whachung-giant embryonic rice, were isolated to compare its physico-chemical properties. The amylose content and the length of glucose chains in the fractionated amylose was reduced in response to conversion of the rice cultivars for developing giant embryonic phenotype. For the fine structure of amylopectin, conversion to giant embyonic rice cultivars accompanied with slight increase in the length of B chain plus decrease in the amount of A chain, and also a slight increase in average glucose chains length of amylopectin fractions could be observed. X-ray diffractogram revealed 4 cultivars to be the representative A types. We could also obtain the results that the hydrolysis rate by glucoamylase in the waxy rice cultivars decreased in response to conversion to the giant embryonic rice cultivars, while the rate increased in the non-waxy rice cultivas. Termination temperature for gelatinization was observed to decrease in response to conversion into the giant embryonic rice cultivars, however, the enthalpy for gelatinization was found to increase with the same conversion process.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.194-200
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• 2000

The main objective of this study was to characterize physico-chemical properties, sensory property and oxidative stability of safflower seed obtained by various roasting temperature and time. The contents of water soluble solids decreased in the higher roasting temperature and time. Sensory evaluation of safflower seed roasted in various conditions showed significant differences in taste, color, flavor and palatability. The safflower seed roasted at $190^{\circ}C$ for 20min had the best palatability. At the change of Hunter's values, L values were decreased, and a, b and ${\Delta}E$ values were increased in the higher roasting temperature and time. The content of free sugars such as sucrose and raffinose were reduced significantly in higher roasting time of $190^{\circ}C$ and $210^{\circ}C$. During the storage period after roasting treatment, peroxide values (POV) were highly increased after eight months at the all treatment except for $150^{\circ}C$. Therefore, it is inadequate over eight months after roasting treatment.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.591-598
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• 2017

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide($ClO_2$) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples decreased slightly, but the weight of the control changed faster than those of the $ClO_2$ gas treated samples during the storage period. The decay ratio of control was higher than those of the $ClO_2$ gas treatments since 4 days of storage. The pH and acidity in the control and in the $ClO_2$ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the $ClO_2$ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the $ClO_2$ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm $ClO_2$ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm $ClO_2$ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.127-134
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• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.189-195
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• 2004

Carbon black have not been used as pigment material in cosmetic because of very low density and dispersity, but carbon black have applicable character as black pigment because of non-toxic, stable physico-chemical property, and black colority. In this study, mesoporous silica samples were synthesized by sol-gel reaction using surfactants-template method; TEOS (tetraethoxysilane) - a) PEO/lecithin, b) PEO/polyethylene glycol, c) lecithin/polyethylene glycol in ethanol/water solution. Synthesized organic-inorganic hybrid - silica were heat-treated in N2 condition at 500$^{\circ}C$. Mesoporous silica with black carbon in pore have the effective density and show the good dispersity in both hydrophilic and hydrophobic solvent. Properties of the samples were measured; specific surface area (750㎡/g) and pore size (4-6nm) using BET, pore structure (cylindrical type) using XRD, morphology (spherical powder with 0.1-0.5$\mu\textrm{m}$ partical size) of the samples using SEM. Carbon-silica black color applied to mascara, it shows a dark black colority and good dispersity as compared with the general black color titania pigment. Moreover, it is possible to control the density of black color pigment because it is possible to control pore volume and particle size of mesoporous silica properly. It show the good volume effects in mascara. That is why possible to apply all kinds of cosmetic products.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.504-511
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• 2012

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.3
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• pp.201-207
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• 2007

To reduce both the floatation of the seedling of rice and the failure in standing in the paddy field when the barley straw was applied to paddy field before planting the rice, we tested the effect of rice rooting with plowing methods and irrigation rates for 2 years from 2003 to 2004. This study was carried out in paddy field with Fluvio-Marine deposit in Jeonbug series and the operating accuracy and the change of soil physico-chemical properties depending on plowing methods and irrigation rates following the barley straw applying were examined. There was a less floatation of barley straw in the dry-rotaryI+water-rotaryI(DRI+WRI) plot than in the plowing+water-rotary(PL+WRI) plot. The ratio of miss-planted and floating seedling also decreased by 1.7%, 2.6% in the DRI+WRIplot compared with PL+WRI plot. The soil physical property was improved with the decreasing soil hardness, bulk density and increasing soil porosity after the application of barley straw, especially enhanced greatly in the increase of porosity, gaseous phase and with the decrease of soil hardness, bulk density of subsurface soil in DRI+WRI plot. And the change of soil chemical property were increased the content of total carbon$^{\circ}{\S}$nitrogen$^{\circ}{\S}$organic matter and available phosphate while decreased the content of exchangeable cations and available silicate after the application of barley straw. Also the content of organic matter, available phosphate and cation exchangeable capacity were increased, whereas caron/nitrogen ratio was decreased in DRI+WRI plot compared with PL+WRI plot. The number of panicles, spikelets per square meter were increased and 1,000 grains weight of hulled rice was gained more in DRI+WRI plot at irrigation rate of $500ton\;ha^{-1}$, in DRI+WRII plot at irrigation rate of $700ton\;ha^{-1}$. So the rice yields were increased by 7%, in DRI+WRI and 5% in DRI+WRII plot, respectively compared with PL+WRI plot. The result of this study indicated that the most appropriate plowing method with barley straw application on rice cultivation at double cropping in normal paddy field plain land was DRI+WRI.