• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.799-807
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• 2006

This study was designed to assess the perception and use of weaning diets and to serve as a guideline of processed weaning diets through a survey focused on the Gwangju-Jeonnam regions. The following results were obtained. Most subjects mixed 'home-made' and 'commercial' weaning diets and considered weaning diets as 'a diet for supplementing insufficient nutrition'. The most frequently used type of weaning diet was 'a kind of gruel with vegetables or meat', followed by 'boiling powder with water' and 'grinding or crushing fruits'. Two thirds (68%) of subjects had experienced buying weaning diets, mainly a powder type. The most common reason to buy weaning diets was 'troublesome', followed by 'excellent nutrition', 'convenient to go out', and 'don't know how to make'. The following results according to factors were found. The types of provided and of weaning diets were significantly different by age; the understanding of weaning diets, by education and mothers' employment; and where to get information about weaning diets, by economic status. The highest request for developing weaning diets was a type of 'powder' and 'gruel', and the highest cooking type was 'adding boiling water', followed by 'a semi-cooking product' and 'a finished product'. 'Retort pouch' package, a 'single' package unit, and 'keeping cold' were also requested by the participants. A desirable package unit in developing weaning diets was significantly different by mother's employment; the cooking type of product, by economic status; a way to keep product, by mother's employment; and package types, by education and economic status. When weaning diets were made by environmentally friendly agriculture, 69.5% of subjects were willing to purchase them. With the increase in economic status, education, and employment rate, the use of weaning diets on the market will increase. For this reason, correct nutrition education is needed. With the increasing demand for environmentally friendly agriculture, a variety of weaning diets should be developed to meet this demand.

• Bulletin of the Korean Chemical Society
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• v.27 no.11
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• pp.1757-1762
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• 2006

A solvent sublation using salphen as a ligand was studied and applied for the determination of trace Ni(II), Co(II) and Cu(II) in water samples. The fundamental study was investigated by a solvent extraction process because the solvent sublation was done by extracting the floated analytes into an organic solvent from the aqueous solution. The salphen complexes of Ni(II), Co(II) and Cu(II) ions were formed in an alkaline solution of more than pH 8 and then they were extracted into m-xylene. It was known that the each metallic ion formed 1 : 1 complex with the salphen and the logarithmic values of extraction constants for the complexes were 3.3 5.1 as an average value. Based on the preliminary study, the procedure was fixed for the separation and concentration of the analytes in samples. Various conditions such as the pH of solutions, the influence of $NaClO_4$, the bubbling rate and time of $N_2$ gas, and the type of organic solvent were optimized. The metal-salphen complexes could be extracted into m-xylene from the solution of more than pH 8, but the pH could be shifted to acidic solution of pH 6 by the addition of $NaClO_4$. In addition, the solvent sublation efficiency of the analytes was increased by adding $NaClO_4$. The recovery of 97-115% was obtained in the spiked samples in which given amounts of 0.3 mg/L Ni(II), 0.8 mg/L Co(II) and 0.04 mg/L Cu(II) were added.

• Membrane and Water Treatment
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• v.6 no.3
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• pp.205-224
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• 2015

A novel hydrophilic poly (vinylidene fluoride)/poly (p-phenylene terephthalamide) (PVDF/PPTA) blend membrane was prepared by in situ polycondensation of p-phenylene diamine (PPD) and terephthaloyl chloride (TPC) in PVDF solution with subsequent nonsolvent induced phase separation (NIPS) process. For comparison, conventional solution blend membrane was prepared directly by adding PVDF powder into PPTA polycondensation solution. Blend membranes were characterized by means of viscometry, X-ray photoelectron spectroscopy (XPS), Field Emission Scanning Electron Microscopy (FESEM). The effects of different blending methods on membrane performance including water contact angle (WCA), mechanical strength, anti-fouling and anti-compression properties were investigated and compared. Stronger interactions between PVDF and PPTA in in situ blend membranes were verified by viscosity and XPS analysis. The incorporation of PPTA accelerated the demixing rate and caused the formation of a more porous structure in blend membranes. In situ blend membranes exhibited better hydrophilicity and higher tensile strength. The optimal values of WCA and tensile strength were $65^{\circ}$ and 34.1 MPa, which were reduced by 26.1% and increased by 26.3% compared with pure PVDF membrane. Additionally, antifouling properties of in situ blend membranes were greatly improved than pure PVDF membrane with an increasing of flux recovery ratio by 25%. Excellent anti-compression properties were obtained in in situ blend membranes with a stable pore morphology. The correlations among membrane formation mechanism, structure and performance were also discussed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.69-80
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• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.552-560
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• 2012

Drug delivery technologies are patent protected formulation technologies that modify drug release profile, absorption, distribution, and elimination for the benefit of improving product efficacy and safety, as well as patient convenience and compliance. The most commonly used transdermal system is the skin patch using various types of technologies. Compared with other method of dosage, it is possible to use for a long term. It is also possible to stop the drug dosage are stop if the drug dosage lead to side effect. Polysaccharide, such as karaya gum and locust bean gum(LBG)/water-soluble chitosan oligomer(WSCO) were selected as base materials of TDS. Also, these polymers were characterized in terms of enhancers, tacrine contents. Among these polysaccharide, the permeation rate of karaya gum matrix was fastest in tacrine such as lipophilic drug in vitro. We used glycerin, PEG 400, and PEG 800 as enhancers. Therefore, transdermal absorption of tacrine could be improved by changing vehicle composition or by using penetration enhancers. Especially it would be anticipated that the high permeation efficacy could be obtained by using vehicle that has enhancing effect for itself and by adding enhancers to it.

• Journal of the Korean Geotechnical Society
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• v.38 no.6
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• pp.41-47
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• 2022

Permeable pavement technology allows the penetration of rainfall into the roadbed, thereby reducing surface runoff and enhancing water quality. The water quality can be improved by adding a filter layer to the permeable pavement. This study analyzes the permeability performance and particulate-matter removal efficiency of a bottom ash-silica sand filter. The performances of five filters with bottom ash and silica sand as the basic materials were evaluated on particulate matter sized 60 ㎛ or smaller. The pure silica sand sample and pure bottom ash sample delivered an average removal efficiency of around 70%. The removal efficiency of the mixed sample was approximately 90%, exceeding the recommended reduction rate (80%) at non-point pollution reduction facilities. In future work, the filter performance should be further verified on permeable pavement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.1
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• pp.44-49
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• 2003

In vitro culture of panicle has been the method to accumulate starch and protein in immature grains by providing nutrients after florets crossed between remote genotypes artificially. Grain filling means embryo development and sucrose translocation from photosynthetic source, and starch manufacture in endosperm. The concentrations of sucrose used to culture immature rice panicle were 5, 10, 15, 20% and glutamine was 20 mM. When immature rice panicles at 5 days after flowering were cultured in distilled water with different concentrations of sucrose, glutamine 20 mM and MS medium with different concentrations of sucrose, glutamine 20 mM for 30 days the later was effective on grain filling. The optimal concentration of sucrose on grain filling in vitro culture of rice panicle was 10% and the weight of grain cultured was 10.14 mg that was corresponded to 57% of intact plant. In the method of treating plant growth regulators, the culture of immature rice panicle adding in MS medium with Kinetin, IAA, $\textrm{GA}_3$ were effective on grain filling than the culturing of immature rice panicle after submerging in solutions of Kinetin, IAA, $\textrm{GA}_3$ for 1day. When immature rice panicle was cultured in MS medium with sucrose 10% and Kinetin 46.47 $\mu$M it was effective on grain filling, respectively. The weight of grain cultured was 13.1mg that was corresponded to 75% of intact and germination rate was 51 %. When immature rice panicles were cultured in medium with different concentrations combined with Kinetin 4.65, 46.47, 464.7 $\mu\textrm{M}$, IAA 5.71, 57.08, 570.80 $\mu\textrm{M}$ for 30 days and in medium with IAA 5.71, 57.08, 570.80 $\mu\textrm{M}$ for 15 days after culturing in medium with Kinetin 4.65, 46.47, 464.70 $\mu\textrm{M}$ for 15 days the effect on grain filling was similar.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.1
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• pp.103-114
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• 2017

A membrane bioreactor by sequentially alternating the inflow and by applying a two-stage coagulation control based on pre-coagulation was evaluated in terms of phosphorus removal efficiency and cost-savings. The MBR consisted of two identical alternative reaction tanks, followed by aerobic, anoxic and membrane tanks, where the wastewater and the internal return sludge alternatively flowed into each alternative reaction tank at every 2 hours. In the batch-operated alternative reaction tank, the initial concentration of nitrate rapidly decreased from 2.3 to 0.4 mg/L for only 20 minutes after stopping the inflow, followed by substantial release of phosphorus up to 4 mg/L under anaerobic condition. Jar test showed that the minimum alum doses to reduce the initial $PO_4$-P below 0.2 mg/L were 2 and 9 mol-Al/mol-P in the wastewater and the activated sludge from the membrane tank, respectively. It implies that a pre-coagulation in influent is more cost-efficient for phosphorus removal than the coagulation in the bioreactor. On the result of NUR test, there were little difference in terms of denitrification rate and contents of readily biodegradable COD between raw wastewater and pre-coagulated wastewater. When adding alum into the aerobic tank, alum doses above 26 mg/L as $Al_2O_3$ caused inhibitory effects on ammonia oxidation. Using the two-stage coagulation control based on pre-coagulation, the P concentration in the MBR effluent was kept below 0.2 mg/L with the alum of 2.7 mg/L as $Al_2O_3$, which was much lower than 5.1~7.4 mg/L as $Al_2O_3$ required for typical wastewater treatment plants. During the long-term operation of MBR, there was no change of the TMP increase rate before and after alum addition.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.