• Food Science and Preservation
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• v.14 no.3
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• pp.276-280
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• 2007

This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices($7.5{\sim}8.9$ kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were $39.5^{\circ}C,\;43.5^{\circ}C,\;65.0^{\circ}C,\;and\;64.5^{\circ}C$, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).

• Food Science and Preservation
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• v.17 no.6
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• pp.826-834
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• 2010

We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above $28^{\circ}C$ for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.678-684
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• 2005

Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCl resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures. Optimum conditions for extraction of green pigments were $20^{\circ}C$ for 30 min. Because green pigments are unstable at room temperature, and no method has been reported to evaluate degree of green discoloration of garlic, color chart was designed by mixing varying amounts of control and GDG. High correlation was observed between sensory scores and "a" value of color chart samples (y=-3.465x - 11.676) with $R^2$ of 0.993. Green index (GI) was developed based on linear regression equation between sensory scores and "a" values. Sensory panel recognized green discoloration of garlic at $GI{\geq}3.0$. GI developed in this study could be utilized to evaluate degree of green discoloration of garlic during cold storage and distribution of garlic.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.355-360
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• 2004

Residual contamination levels of natural microflora in strawberries were evaluated. Approximate counts of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were 8, 2, and 3 log CFU/g, respectively, whereas those of Escherichia coli and yeasts/molds were under the detection limit (<10 cells/g). Growth inhibition degrees of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were also evaluated based on three hurdles of preservative, storage temperature, and pH of strawberry paste prepared as model system. Strawberry paste was stored at low ($4^{\circ}C$), room ($20^{\circ}C$), and high ($37^{\circ}C$) temperatures. Potassium sorbate was added as a preservative up to 0.1%. Acidity of strawberry paste was adjusted to pH 4 or 7. During 7-day storage, inhibitory effects of the hurdles against bacterial groups were: storage temperature > pH of strawberry paste > addition of potassium sorbate. Combination of three hurdles most effectively inhibited growth of residual microflora.

• Journal of the Korean Electrochemical Society
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• v.14 no.1
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• pp.16-21
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• 2011

$Li_4Sn_xTi_{5-x}O_{12}$ was manufactured by high energy ball milling (HEBM) and used as an anode material for lithium ion battery. Various amount of $SnO_2$was added to $Li_4Ti_5O_{12}$ and heated at different temperatures. The purpose of this research was to see the effect of $SnO_2$ addition into $Li_4Ti_5O_{12}$. Manufactured samples were analyzed by TGA, XRD, SEM, PSA. Battery cycler was used to test the charge/discharge properties of active materials. Heat treatment temperature of $800^{\circ}C$ was needed to make a stable structure of $Li_4Sn_xTi_{5-x}O_{12}$ and the particle size distribution was $0.2{\sim}0.6\;{\mu}m$. Charge/discharge process was repeated for 50 cycles at room temperature. The initial capacity was 168mAh/g and the voltage plateau was observed at 1.55V(Li/$Li^+$).

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.319-324
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• 2008

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and $9^{\circ}C$ for 20 days. The storability of sweet pepper fruit was the highest in $4^{\circ}C$ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed $2{\sim}8{\mu}l/l$ regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed faster in non-ventilated packaging condition at $9^{\circ}C$, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at $4^{\circ}C$ for 20 days. It may be suggested that sweet pepper fruit packed sealed (non-ventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.

• Journal of Conservation Science
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• v.7 no.2
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• pp.60-67
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• 1998

The effects of moisture content (MC) and diffusion period on the diffusion of boron from borate rod through Pinus densiflora and P. koraiensis were investigated as a preliminary research of integrated remedial treatment for heritage wooden structures using borate rod. After equilibrating MCs of samples (15, 25, and 40%), borate rod (1,000 mg) was inserted into the sample, and stored for diffusion of boron at room temperatures ($23^{\circ}C$) for 2, 4, 8, and 12 weeks. Wafers were serially cut at constant intervals from rod treatment point and the boron penetration through longitudinal and transverse direction was measured by staining with boron indicator. For boron diffusion, MC above fiber saturation point was needed, and the diffusion rates increased with time. The fastest rates of diffusion were observed in longitudinal direction, followed by the radial and then the tangential direction. The rates of diffusion in all directions were the fastest in P. koraiensis. In P. densiflora, the diffusion rates through heartwood was faster than that in sapwood in longitudinal direction and vice versa in transverse direction. Based on the best result of this study, optimal space between rod insertion points could be recommended as follows; approximately 120 mm for P. koraiensis and heartwood of P. densiflora, 60 mm for sapwood of P. densiflora in longitudinal direction, and approximately 30 mm for all species tested in transverse direction. However, the effect of rod size and long-term exposure for diffusion on boron movement should be fully investigated for the accurate evaluation of optimal space between rod holes.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.41-41
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• 2007

For use in spintronic materials, dilute magnetic semiconductors (DMS) are under consideration as spin injectors for spintronic devices[l]. $TiO_2$-based DMS doped by a cobalt, iron, and manganese et al. was recently reported to show ferromagnetic properties, even at temperatures above 300K and the magnetic ordering was explained in terms of carrier-induced ferromagnetism, as observed for a III-V based DMS. An anomalous Hall effect (AHE) and co-occurance of superparamagnetism in reduced Co-doped rutile $TiO_{2-\delta}$ films have also been reported[2]. Metal segregation in the reduced metal-doped rutile $TiO_2-\delta$ films still remains as problems to solve the intrinsic DMS properties. Superlattice films have been proposed to get dilute magnetic semiconductor (DMS) with intrinsicroom-temperature ferromagnetism. For a $TiO_2$-based DMS superlattice structure, each layer was alternately doped by two different transition metals (Fe and Mn) and deposited to a thickness of approximately $2.7\;{\AA}$ on r-$Al_2O_3$(1102) substrates by pulsed laser deposition. The r-$Al_2O_3$(1102) substrates with atomic steps and terrace surface were obtained by thermal annealing. Samples of $Ti_{0.94}Fe_{0.06}O_2$(TiFeO), $Ti_{0.94}Mn_{0.06}O_2$(TiMnO), and $Ti_{0.94}(Fe_{0.03}Mn_{0.03})O_2$ show a low remanent magnetization and coercive field, as well as superparamagnetic features at room temperature. On the other hand, superlattice films (TiFeO/TiMnO) show a high remanent magnetization and coercive field. An anomalous Hall effect in superlattice films exhibits hysisteresis loops with coercivities corresponding to those in the ferromagnetic Hysteresis loops. The superlattice films composed of alternating layers of $Ti_{0.94}Fe_{0.06}O_2$ and $Ti_{0.94}Mn_{0.06}O_2$ exhibit intrinsic ferromagnetic properties for dilute magnetic semiconductor applications.

• Safety and Health at Work
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• v.8 no.4
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• pp.386-392
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• 2017

Background: Fire service workers often implement multiple duties in the emergency conditions, with such duties being mostly conducted in various ambient temperatures. Methods: The aim of the current study was to assess the firefighters' physiological responses, information processing, and working memory prior to and following simulated firefighting activities in three different hot environments. Seventeen healthy male firefighters performed simulated firefighting tasks in three separate conditions, namely (1) low heat (LH; $29-31^{\circ}C$, 55-60% relative humidity), (2) moderate heat (MH; $32-34^{\circ}C$, 55-60% relative humidity), and (3) severe heat (SH; $35-37^{\circ}C$, 55-60% relative humidity). It took about 45-50 minutes for each firefighter to finish all defined firefighting activities and the paced auditory serial addition test (PASAT). Results: At the end of all the three experimental conditions, heart rate (HR) and tympanic temperature (TT) increased, while PASAT scores as a measure of information processing performance decreased relative to baseline. HR and TT were significantly higher at the end of the experiment in the SH ($159.41{\pm}4.25beats/min$; $38.22{\pm}0.10^{\circ}C$) compared with the MH ($156.59{\pm}3.77beats/min$; $38.20{\pm}0.10^{\circ}C$) and LH ($154.24{\pm}4.67beats/min$; $38.17{\pm}0.10^{\circ}C$) conditions (p < 0.05). There was no significant difference in PASAT scores between LH and MH (p > 0.05). Nonetheless, there was a measurable difference in PASAT scores between LH and SH (p < 0.05). Conclusion: These consequences demonstrate that ambient temperature is effective in raising the physiological responses following firefighting activities. It is therefore argued that further increase of ambient temperature can impact firefighters' information processing and working memory during firefighting activity.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.131-131
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• 2013

A single-layer graphene has been uniformly grown on a Cu surface at elevated temperatures by thermally processing a poly(methyl methacrylate) (PMMA) film in a rapid thermal annealing (RTA) system under vacuum. The detailed chemistry of the transition from solid-state carbon to graphene on the catalytic Cu surface was investigated by performing in-situ residual gas analysis while PMMA/Cu-foil samples being heated, in conjunction with interrupted growth studies to reconstruct ex-situ the heating process. The data clearly show that the formation of graphene occurs with hydrocarbon molecules vaporized from PMMA, such as methane and/or methyl radicals, as precursors rather than by the direct graphitization of solid-state carbon. We also found that the temperature for vaporizing hydrocarbon molecules from PMMA and the length of time the gaseous hydrocarbon atmosphere is maintained, which are dependent on both the heating temperature profile and the amount of a solid carbon feedstock are the dominant factors to determine the crystalline quality of the resulting graphene film. Under optimal growth conditions, the PMMA-derived graphene was found to have a carrier (hole) mobility as high as ~2,700 cm2V-1s-1 at room temperature, superior to common graphene converted from solid carbon.