• Polymer(Korea)
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• v.25 no.2
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• pp.254-262
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• 2001

Epoxy resin based upon the N,N'-diglycidylaniline which is widely used in optic, electronic and composite material. We modified this epoxy resin with poly(amic acid) (PAA) that is a precursor of polyimide. To improve the mechanical property we controlled PAA content and imidization ratio. PI-modified epoxy blends were prepared for the formation of IPN structure. The possible reaction in the epoxy resin/PAA blends were investigated by FT-IR and inherent viscosity techniques. Thermal properties are measured by TGA, DSC, and TMA. Mechanical properties are measured by UTM and impact test machine. Morphology is investigated by SEM. Thermal stability improved with increasing the content of PAA in blends. As the content of PAA increases in blend, the glass transition temperature and thermal expansion coefficient decreases. Increasing impact strengths in J/m in the range of 920∼2412 were observed in blends. The PAA segment may act as a toughening agent in the epoxy networks, thus contributing the impact strength improvement of the blends.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.4
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• pp.223-231
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• 1976

Dimethylamine(DMA) is known as an origin compound of dimethylnitrosamine which is responsible for carcinogenesis. It has been also reported that relatively large amount of DMA is distributed in fish muscle, particularly in salted and fermented fish. Tn this experiment, the degradation products of protein and trimethylaminoxide(TMAO) by the temperature conditions of $17^{\circ}C\;and\;27^{\circ}C$ in the course of anchovy fermentation with $22\%$ of salt were analysed, and the formation of DMA was discussed. Protein-N decreased through the whole fermentation period ill the conditions of $17^{\circ}C\;and\;27^{\circ}C$ whereas amino-N increased proportionally to the decrease of protein-N, and the increasing rate of amino-N was remarkably faster at $27^{\circ}C$ than at $17^{\circ}C$. Trimethylamine(TMA) gradually increased with the decrease of TMAO till 69th day of fermentation, hereafter tended to slightly decrease. It seemed that the difference in fermentation temperature affects on the formation of DMA and obviously on the variation of TMAO. Both DMA and TMA content were inversely varied with the TMAO content. Correlation coefficient of DMA to TMAO in quantitative variation was shown -0.811 at $17^{\circ}C$ and -0.865 at $27^{\circ}C$ of fermentation temperature respectively. The results suggested that the formation of DMA during fermentation of anchovy was attributed to the degradation of TMAO showing, contributorial ratio of 0.66 at $17^{\circ}C$ and 0.75 at $27^{\circ}C$ respectively.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.340-349
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• 2011

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of $10^5$ CFU/g. In the control, bacterial counts increased rapidly to $10^7$ CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of $10^4$ CFU/g by the 3rd day of ripening and increased gradually to $10^6$ CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of $10^3$ CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to $10^0$ CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 mg% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 mg% by the 5th day of proper ripening in the control, but it was increased to 208.0 mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 mg/100 g. The content of amino type nitrogen was 57.2 mg% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 mg by the 60th day of proper ripening in the control, but it was increased to 162.0 mg% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 mg/100 g. The contents of VBN and TMA-N were 102.1 mg% and 20.5 mg%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 mg% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 mg% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

• Applied Chemistry for Engineering
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• v.23 no.3
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• pp.266-270
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• 2012

A series of polyimide was prepared by reacting 4,4'-(hexafluoroisopropylidene)diphthalic anhydride (6FDA) as the anhydride monomer and 2,2'-bis(trifluoromethyl)benzidine (TFB), 2,2'-bis(3-aminophenyl)hexafluoropropane (BAFP), 2,2'-bis(3- amino- 4-methylphenyl) hexafluoropropane (BAMF), bis(3-aminophenyl)sulfone (APS), p-xylyenediamine (p-XDA), or m-xylyenediamine (m-XDA) as the amine monomer in N,N-dimethylacetamide (DMAc). Colorless and transparent polyimide (PI) films were obtained by casting the poly(amic acid)s (PAAs) solution at various heat treatment temperatures. The thermal properties of the PI films were examined using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and thermomechanical analysis (TMA) and the mechanical properties were investigated using universal tensile machine (UTM), Their optical transparencies were also investigated using ultraviolet-visible (UV-vis.) spectrophotometry and colorimetry. The yellow index (YI) and coefficient of thermal expansion (CTE) values of all PIs were in the range 0.98~2.76 and 25.73~55.23 $ppm/^{\circ}C$, respectively.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.21-27
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• 1987

ABS1'RACT-Comparative effects of gamma irradiation and ethylene oxide treatment on the sterilization, and physicochemical and sensory quality of dried marine products(shrimp, anchovy) were investigated. Population of mesophilic total bacteria, aerobic spores and tolerant bacteria of samples were $10^{3}-10^{7}/g,\;10^{7}\;to \;10^{4}/g\;and\;10^{2}\;to\;10^{6}/g$, respectively. Coliforms and molds were found only in dried shrimp as $10^{2}/g$. Mesophilic total bacteria, aerobic spores and acid tolerant bacteria were reduced by over 2 to 4 log cycles with irradiation of 5 to 7 kGy and they were completely sterilized by irradiation dose of 7 to 10 kGy. $D_{10}$ value of mesophilic total bacteria of samples ranged from 1.53 to 2.73 kGy. Coliforms and molds were sterilized at 5 to 7 kGy irradiation but ethylene oxide treatment proved insufficient to eliminate the microorgainsms. An optimum dose of irradiation was less detrimental than ethylene oxide treatment to phpicochemical properties of the samples, such as the pH, TBA value, TMA-N, amino acids, minerals and color difference. Sensory quality after three months of storage showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as ethylene oxide treated samples.amples.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.53-58
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• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• BMB Reports
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• v.51 no.5
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• pp.255-260
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• 2018

Wntless/GPR177 functions as WNT ligand carrier protein and activator of $WNT/{\beta}$-catenin signaling, however, its molecular role in gastric cancer (GC) has remained elusive. We investigated the role of GPR177 in gastric tumorigenesis and provided the therapeutic potential of a clinical development of anti-GPR177 monoclonal antibodies. GPR177 mRNA expression was assessed in GC transcriptome data sets (GSE15459, n = 184; GSE66229, n = 300); protein expression was assessed in independent patient tumor tissues (Yonsei TMA, n = 909). GPR177 expression were associated with unfavorable prognosis [log-rank test, GSE15459 (P = 0.00736), GSE66229 (P = 0.0142), and Yonsei TMA (P = 0.0334)] and identified as an independent risk predictor of clinical outcomes: GSE15459 [hazard ratio (HR) 1.731 (95% confidence interval; CI; 1.103-2.715), P = 0.017], GSE66229 [HR 1.54 (95% CI, 1.10-2.151), P = 0.011], and Yonsei TMA [HR 1.254 (95% CI, 1.049-1.500), P = 0.013]. Either antibody treatment or GPR177 knockdown suppressed proliferation of GC cells and sensitized cells to apoptosis. And also inhibition of GPR177 suppresses in vitro and in vivo tumorogenesis in GC cells and inhibits $WNT/{\beta}$-catenin signaling. Finally, targeting and inhibition of GPR177 with antibody suppressed tumorigenesis in PDX model. Together, these results suggest GPR177 as a novel candidate for prognostic marker as well as a promising target for treatment of GC patients.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.2
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• pp.158-164
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• 2006

Offensive odor from CAFO(concentrated animal feeding operation) and its control have become a significant issue in Korea. Control of odors from the CAFO requires to identify major odorant and their generation mechanisms. In this study, an easy method to collect gas sample and to quantify its odorants is proposed. The method involves on-site odorant extraction with solid-phase microextraction and quantitation with GC/MSD or GC/FID. Analytes of the current study include: trimethylamine(TMA), carbon disulfide($CS_2$), dimethyl sulfide(DMS), dimethyl disulfide(DMDS), acetic acid(AA), propionic acid(PA) and n-butyric acid(BA). The resulting linearity($R^2$) of calibration curve for each analyte was good over the range from several ppbv to ppmv; 0.984 for TMA(0.056-1.437), 0.996 for $CS_2$(0.039-0.999), 0.994 for DMS(0.029-0.756), 0.995 for DMDS(0.024-0.623), 0.992 for AA(0.068-1.314), 0.955 for PA(0.047-0.940), and 0.976 for BA(0.036-0.712). Method detection limits were 5.67, 6.39, 5.78, 25.2, 0.098, 0.363 and 0.099 ppbv for AA, PA, BA, TMA, DMS, $CS_2$, and DMDS, respectively. With the developed method, odorants from poultry, swine, and cattle barns were analysed. All the compounds but DMDS were detected from the sample collected in the poultry barn, and their levels exceeded the representative published human olfactory threshold.

• Electrical & Electronic Materials
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• v.16 no.9
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• pp.63.1-63
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• 2003

Catalytic chemical vapor deposition (Cat-CVD) has been developed to deposit alumina(Al$_2$O$_3$) thin films on silicon (Si) crystal using N$_2$ bubbled tir-methyl aluminium [Al(CH$_3$)$_3$, TMA] and molecular oxygen (O$_2$) as source species and tungsten wires as a catalyzer. The catalyzer dissociated TMA at approximately 600$^{\circ}C$ The maximum deposition rate was 18 nm/min at a catalyzer temperature of 1000 and substrate temperature of 800$^{\circ}C$. Metal oxide semiconductor (MOS) diodes were fabricated using gates composed of 32.5-nm-thick alumina film deposited as a substrate temperature of 400oC. The capacitance measurements resulted in a relatively dielectric constant of 7, 4, fixed charge density of 1.74*10e12/$\textrm{cm}^2$, small hysteresis voltage of 0.12V, and very few interface trapping charge. The leakage current was 5.01*10e-7 A/$\textrm{cm}^2$ at a gate bias of 1V.