• 한국정보디스플레이학회:학술대회논문집
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• 2007.08b
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• pp.1583-1585
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• 2007

The purpose of this research is to control proper processing condition of RGB photo resistant in the ink-jet process increasing processing ability by adding additives. The viscosities of modified RGB photo resistant were $10{\sim}14cps$ and the additives could decreased agglomeration and flowing trace of photo resistant effectively. Another way, the adhesion between photo resistant and glass substrate was improved by modifying photo resistant and substrate. The surface tensions of modified photo resistant were same as that of original RGB photo resistant. The additives appeared a better compatibility with photo resistant, and the micelle of photo resistant did not be broken during modified process.

• Korean Journal of Materials Research
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• v.13 no.11
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• pp.725-731
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• 2003

The effect of organic processing parameters on the dispersion stability of the BaTiO$_3$-based dielectric particles and borosilicate glass particulate suspensions was investigated in a system where organic solvents, dispersant, binder and modifier were used as processing additives in a low temperature cofired ceramic fabrication processes. Two- and three-component organic solvents were used to disperse ceramic particles and it was found the better stability in the particulate suspension prepared in a bi-solvent, which was consists of toluene and ethanol in a non-azeotropic composition. The addition amount of organic additives had a great impact on dispersion in the present investigation. The flow curves of the suspensions prepared with binder and modifier were fitted according to the power-law equation, which indicates that the internal structure of the suspension could be disturbed under the applied shear stress. Finally, the LTCC green tapes were successfully tape-cast based upon the optimum formulation of LTCC suspension and its microstructure was compared with that of the hard-agglomerates.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Elastomers and Composites
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• v.54 no.3
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• pp.188-200
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• 2019

Rubber articles contain various organic additives such as antidegradants, curing agents, and processing aids. It is important to extract and analyze these organic additives. In this paper, various extraction methods of organic additives present in rubber composites were introduced (solvent extraction, Soxhlet extraction, headspace extraction, and solid-phase microextraction), and the extracts were characterized using gas chromatography/mass spectrometry (GC/MS). Solvent and Soxhlet extractions are easy-to-perform and commonly used methods. Efficiency of solvent extraction varies according to the type of solvent used and the extraction conditions. Soxhlet extraction requires a large volume of solvent. Headspace sampling is suitable for extracting volatile organic compounds, while solid-phase extraction is suitable for extracting specific chemicals. GC/MS is generally used for characterizing the extract of a rubber composite because most components of the extract are volatile and have low molecular weights. Identification methods of chemical structures of the components separated by GC column were also introduced.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.1-15
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• 2018

Salmonella infections in livestock industry cause various problems such as worsening animal welfare and productivity, damaging consumer confidence in the food safety of animal products. Chicken meat and eggs are known as major source of pathogen causing human foodborne infections. Therefore food safety concerns have prompted the poultry producers and governments to introduce the strategy and regulation to control these pathogens. Salmonella can persist for long periods of time in a wide range of spaces including feed bin, feed processing facilities, poultry farm, slaughterhouse, processing plants, etc. For the effective and constant Salmonella control, combination of pre-harvest, harvest and post-harvest measures should be considered comprehensively. The control measures would be most effective at farm level where the contamination initiates. Transmission of pathogen from feed origin to the live poultry and finally to the products was proven already. To control bacteria in the feed ingredients and formula feed, thermal processing, irradiation or chemical treatment may be applied. Chemical treatments to inhibit Salmonella in the feed involve the use of products containing organic acids, formaldehyde, or a combination of such compounds. However, recontamination which might occur during storage and transport process and/or by other various factors should always be under control and eliminated. Feed additives used to control Salmonella in birds' gastrointestinal track can be of various types, including prebiotics, probiotics, organic acids and bacteriophages. Although their mode of action varies, they ultimately inhibit the colonization of Salmonella in the gut and improve the performance of birds. This review describes the strategies that could be adapted to the management of feedstuffs and the use of feed additives in pre-harvest stage to control Salmonella contamination in poultry farming.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1996.06a
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• pp.208-210
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• 1996

• 축산식품과학과 산업
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• v.6 no.1
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• pp.98-108
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• 2017

• Journal of Nutrition and Health
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• v.12 no.3
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• pp.25-32
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• 1979

In order to investigate harmful trace elements in ford additives used in food processing the contents of Copper, Lead, Cadmium, Chromium, Manganese, Nickel and Iron are determined by Atomic Absorption Spectrophotometer. These Elements are Extracted with APDC-MIBK extract method. Samples are collected from the food Industrial companies in Korea. Samples studied as shown in Table 1 are food colors(3-samples, Flavoring Agents(7-samples), Acidifiers(4-samples) Baking Powders(4-samples), Emulsifiers(2-samples), Thickeners(2-samples), Antioxidants(2-samples), Intensifiers(2-samples), Seasonings(3-samples), modifiers (10-samples) Most of the food additives contained comparatively a little small amount of harmful trace elements. However, the contents of harmful trace elements of Sodium Carbonate, Food Yellow No.5, Food Blue No.1, Food Red No.2 and Alkalies added in noodles are significantly higher than the other food additives. The obtained results are as follows ; 1) Sodium Carbonate contained Cadmium; 16.73 ug/g and Lead ; 61.55 ug/g. 2) Food Yellow No. 5 contained Cadmium: 1.67ug/g and Lead; 23.46 ug/g. 3) Food Blue No. 1 contained Cadmium; 1. 16 ug/g and Lead; 23.46 ug/g. 4) Food Red Ho. 1 contained Cadmium; 1.91 ug/g and Lead 23.08 ug./g. 5) Alkalies added in noodles contained Cadmium; 6. 11 ug/g and Lead; 53.85 ug/g.

• Journal of the Korean institute of surface engineering
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• v.53 no.2
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• pp.53-58
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• 2020

In this study, we developed plasma electrolytic oxidation (PEO) process for aluminum 7075 alloy to improve the corrosion and mechanical properties. The electrolyte consists of potassium hydroxide and sodium silicate. Additionally, sodium stannate was added into the electrolyte to investigate its effect on PEO film formation. Titanium was used as the counter electrode. Plasma generation voltage reduced from 300V to 150 V by adding 4 g/L of sodium stannate. The thin oxide films were observed by SEM(Scanning Electron Microscopy)/EDS (Energy Dispersive Spectroscopy) for quantitative and qualitative analyses. XRD (X-ray diffraction) and XRF (X-ray Fluorescences) analyses were also carried out to identify oxide layer on aluminum 7075 surface. Vicker's hardness test was performed on the PEO-treated aluminum 7075 surface.