• Textile Coloration and Finishing
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• v.34 no.2
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• pp.102-108
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• 2022

The physicochemical properties of stainless steel fibers which were modified by oxygen plasma treatment were analyzed through microscopy and XPS analysis. The wettability of the surface of the stainless steel fiber was observed by measuring water contact angle to find out the effect of the plasma treatment time on the surface characteristics of the stainless steel fiber. In addition, in order to understand the effect of oxygen plasma treatment on the deterioration of the stainless steel fiber properties, the physical properties due to plasma treatment was investigated by measuring the weight reduction, tensile strength, elongation, tensile modulus of the stainless steel fibers according to the treatment time. As a result, the stainless steel fiber surface was etched by the oxygen plasma and the surface became more wettable by the introduction of hydrophilic functional groups. However the physical properties of the stainless steel fiber were not significantly deteriorated even if the surface of the stainless steel fiber made hydrophilic.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.81-90
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• 2010

This study was conducted to evaluate quality characteristics of citron from Namhae. The physicochemical properties, organic acid, free sugar and aroma components were analyzed and compared with citron harvested in different areas of Namhae (Seolcheon, Changseon and Idong-meyon). Total weight of citron was range of 120.51~176.56 g, total and peel weight of citron cultivated from Changseon were significantly higher than the other citron. The color of peel was not significant in cultivated area. Soluble solids was higher in citron from Changseon and Idong than Seolcheon. Total phenol and flavonoids contents in citron from Idong were higher than the others. Organic acids such as citric acid and malic acid were higher in citron from Changseon. The contents of fructose and glucose in peel and sucrose in pulp were detected higher amount. Major component of aroma profiles in citron from different region of was dl-limonene. It was amount to 57.60% in citron from Idong, 71.02% and 73.04% in citron from Seolcheon and Changseon of all aromatic components. These results were suggested that physicochemical properties and aroma components of citron have some difference by cultivation habit, period, different cultivar and producing areas.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.612-620
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• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.272-277
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• 1998

We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• Proceedings of the Korean Fiber Society Conference
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• 2003.04a
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• pp.289-290
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• 2003

Polymer blending constitutes a most useful method for the improvement or modification of the physicochemical properties of polymeric materials. So polymer blends have gained an increasing interest in both industrial and scientific fields. Some of the polymer blends exhibit unusual properties, unexpected from homopolymers. An important property of a polymer blend is the miscibility of its component, because it affects the mechanical properties, the morphology, its permeability and dogradation [1,2]. (omitted)

• Journal of Environmental Health Sciences
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• v.29 no.4
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• pp.35-41
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• 2003

The objective of this study was investigate the generation rates, composition, proportion and calorific values each of material in the municipal solid wastes as well as the effect of incineration residual leachate on the environment in Yangsan sanitary landfill site. The results were as follows ; The annual average generation rate of municipal solid wastes in Yang-san is approximately 2.0 kg/cㆍd. The weight percent of combustible matters is on average 78∼87% and the lower heating values of municipal solid wastes is measured to be more than 2,151 kcal/kg after removing the briquette component. The food waste was major source of solid wastes in Yang-san city as 35% and its variation by seasons was negligible. Combustible part was larger than incombustible part of the domestic solid wastes in spring and summer. It is recommended that municipal solid wastes be treated by multiple methods such as the sanitary landfill, resources and recovery, composting and incineration.

• Macromolecular Research
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• v.17 no.6
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• pp.430-435
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• 2009

The effect of oxyfluorination temperature on the surface properties of carbon fibers and their reinforced epoxy composites was investigated. Infrared (IR) spectroscopy results for the oxyfluorinated carbon fibers revealed carboxyl/ester (C=O) and hydroxyl (O-H) groups at 1632 and 3450 $cm^{-1}$, respectively, and that the oxyfluorinated carbon fibers had a higher O-H peak intensity than that of the fluorinated ones. X-ray photoelectron spectroscopy (XPS) results indicated that after oxyfluorination, graphitic carbon was the major carbon functional component on the carbon fiber surfaces, while other functional groups present were C-O, C=O, HO-C=O, and $C-F_x$. These components improved the impact properties of oxyfluorinated carbon fibers-reinforced epoxy composites by improving the interfacial adhesion between the carbon fibers and the epoxy matrix resins.

• Bulletin of the Korean Chemical Society
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• v.31 no.12
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• pp.3632-3638
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• 2010

2-Iminopyrimidines (1a-e) and 2-thioxopyrimidine (2) were synthesized using the Biginelli three component cyclocondensation reaction of an appropriate $\beta$-diketone, arylaldehyde, and guanidine (for 1a-e) or thiourea (for 2). The electrochemical properties of the novel systems were investigated by CV and DPV. Moreover, B3LYP/6-31G(d,p) method was applied to the present structures in order to gather some structural and physicochemical data.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.191-195
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• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.