• Journal of the Korean Applied Science and Technology
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• v.19 no.1
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• pp.10-18
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• 2002

In this study, it should be mentioned that Lipid-LCG can be prepared with the main compound of hydrogenated lecithin in oil-in water emulsion. The results of its physical property and stability are as follows. First, the best suitable compositions of Lipid-LCG are made from 4.0wt% of the hydrogenated lecithin, 4.0wt% of cetostearyl alcohol as emulsifier and gelling agent, 3.0wt% of butylene glycol and 2.0wt% glycerin as moisturizers, 3.0wt% of cyclomethicone, 3.0wt% of isononyl-isononanoate, 3.0wt% of capric/caprylic triglycerides, 3.0wt% of macadamia oil as emollients. Second, As the optimum conditions to form Lipid-LCG, which figured out 6.0 ${\pm}$ 1.0 for pH level, 32kg/mm, min for hardness to make a .essence to be formed the ternary phase of liquid crystal(multi-lamellar type). Third, as the analytical result of this system, it obtained that particle size is $1{\sim}8{\mu}m$ level, and is certified with it at 400 and 1,000 magnifications by microscope. The stability of Lipid-LCG is very stable on condition of a low temperature ($4^{\circ}C$), a room temperature ($25^{\circ}C$) and a high temperature ($40^{\circ}C$), which is not to be split in for a long time(for 3-month). We produced our own moisturizing essence, which has a good affinity to skin by means of this system.

• Applied Chemistry for Engineering
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• v.9 no.4
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• pp.554-560
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• 1998

Vinylbenzyl triphenyl phosphonium chloride(VTPC)/styrenes=3.7 copolymer was prepared for the moisture-absorptive polyelectrolyte dew sensor containing phosphonium salts. The humid membrane was fabricated on the gold/alumina electrode by dipping. The impedances were $11M{\Omega}$, $980k{\Omega}$, $50k{\Omega}$, and $11k{\Omega}$ at 70%RH, 80%RH, 90%RH and 95%RH, respectively, at $25^{\circ}C$ and the humidity-sensitive charactristic was suitable for the dew sensor. The temperature-dependent coefficient between $15^{\circ}C$ and $35^{\circ}C$ was found to be $-0.25%RH/^{\circ}C$ and the hysteresis falled in the ${\pm}2%RH$ range. The response time was found to be 45 sec for the relative humidity ranging from 70%RH to 98%RH at $25^{\circ}C$. The reliabilities such as temperature cycle, humidity cycle, high temperature and humidity resistance, electrical load stability, stability of long-term storage and water durability were measured and evaluated for the application as a dew sensor.

• KSBB Journal
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• v.31 no.1
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• pp.20-26
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• 2016

This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of $80-100^{\circ}C$. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at $80^{\circ}C$. The cutting force increased as the blanching temperature increased. The tensile strength decreased at $95^{\circ}C$ and $100^{\circ}C$. In addition, the sensory evaluation scores were the best at $80^{\circ}C$. The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at $80^{\circ}C$ showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at $80^{\circ}C$ is expected to improve the palatability of the pickle.

• Transactions on Electrical and Electronic Materials
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• v.8 no.6
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• pp.278-282
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• 2007

In the complex insulation system that is used in extra high voltage(EHV) devices, according to the trend for electric power equipment of high capacity and reduction of its size, macro interfaces between two different bulk materials which affect the stability of insulation system exist inevitably. In this paper, the dielectric strength decrease of the macro interfaces between epoxy and ethylene propylene diene terpolymer(EPDM) was estimated by using the applied voltage to breakdown time characteristics. Firstly, the AC short time dielectric strength of specimens was measured at room temperature. Then, the breakdown time was measured under the applied constant voltage which is 70% of short time breakdown voltage. With these processes, the life exponent n was determined by inverse power law, and the long time breakdown voltage can be evaluated. The best condition of the interface was LOS(low viscosity(350 cSt) silicone oil spread specimen). When 30 years last on the specimens, the breakdown voltage was estimated 44% of the short time breakdown voltage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1543-1549
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• 2015

Black rice bran, a by-product from rice milling process, is a good natural source of anthocyanin pigment. The purpose of this study was to determine the optimum conditions for anthocyanin extraction from black rice bran as well as the stability of anthocyanin extract according to different storage temperatures. The main anthocyanin in 'Heugkwang' rice bran was identified as cyanidine-3-glucoside (C3G) by HPLC and LC-MS/MS. The yield and C3G content of black rice bran extract were investigated with various extraction solvents, temperatures, and times. The results indicate that the optimum extraction solvent, temperature, and time were 50% ethanol, $70^{\circ}C$, and 2 h, respectively. The stability of anthocyanin extract was studied during a storage period of 168 days at various temperatures ($-20^{\circ}C$, $4^{\circ}C$, and room temperature). Hunter's values (L, a, and b) of anthocyanin extract increased, whereas C3G content continuously decreased up to 168 days. Variations in Hunter's values and C3G content become larger as storage temperature increased. Anthocyanin extract from black rice bran was very stable, as C3G content after storage at all temperatures was maintained at more than 90% of initial content. These results suggest that anthocyanin extract from black rice bran may be useful as a natural food colorant.

• BMB Reports
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• v.40 no.3
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• pp.333-340
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• 2007

Gene encoding cyclodextrin glycosyltransferase (CGTase), from thermotolerant Paenibacillus sp. T16 isolated from hot spring area in northern Thailand, was cloned and expressed in E. coli (JM109). The nucleotide sequences of both wild type and transformed CGTases consisted of 2139 bp open reading frame, 713 deduced amino acids residues with difference of 4 amino acid residues. The recombinant cells required 24 h culture time and a neutral pH for culture medium to produce compatible amount of CGTase compared to 72 h culture time and pH 10 for wild type. The recombinant and wild-type CGTases were purified by starch adsorption and phenyl sepharose column chromatography and characterized in parallel. Both enzymes showed molecular weight of 77 kDa and similar optimum pHs and temperatures with recombinant enzyme showing broader range. There were some significant difference in pH, temperature stability and kinetic parameters. The presence of high starch concentration resulted in higher thermostability in recombinant enzyme than the wild type. The recombinant enzyme was more stable at higher temperature and lower pH, with lower $K_m$ for coupling reaction using cellobiose and cyclodextrins as substrates.

• 제어로봇시스템학회:학술대회논문집
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• 1999.10a
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• pp.278-280
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• 1999

This paper proposes controlling of temperature in an oven by using 4 bits Integral - Cycle Binary Rate Modulation (IBRM) method and ac line with frequency 50 Hz. Microcontroller MCS-51 controls IBRM according to Proportional Integral controller (PI) function. Discrete signals are used in the system modeled by using Ziegler Nichols principle for analyzing the stability before designing the system. This procedure makes it easy to investigate system response. The system is implemented by 4 bits digital circuit which gives 320 patterns of ac signal fur controlling the generation of energy for 3,000 watts thermal coil every 20 ms of each cycle. We divide scan time (Ts$\sub$n/) in to 20 intervals, 1 ms interval is selected to generate 16 patterns IBRM. Because of this method gives the ripple lower than 2% it generates less noise fur system. Moreover, we can consider whole system from the time model of control procedure and IBRM algorithm at 40-200$^{\circ}C$ with ${\pm}$ 1$^{\circ}C$ error in the 1 cubic meter oven.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.1
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• pp.35-45
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• 1998

The effects of alloying elements and the conditions of reverse transformation studied treatment on the formation of retained austenite in 0.15C-6%Mn-(Ti, Nb) steels has been studied. The addition of Ti and Nb to 0.15C-6%Mn steel shows no effect on the formation of retained austenite. In case of reverse transformation treatment at various temperatures, the shape of retained austenite was lath type, growing toward the longitudinal and thickness direction with increasing the heat treatment temperatures. The retained austenite formed by the reverse transformation treatment at higher temperature has a lot of stacking faults induced by the internal stress. The retained austenite was stabilized chemically by enrichment of C and Mn in the vicinity of a untransformed austenite and the chemical stability of retained austenite was decreased with increasing the heat treatment temperature and the holding time. It was effective to heat treat at $650^{\circ}C$ in order to obtain over 30vol.% of retained austenite, but more desirable to heat treat at $625^{\circ}C$ for a long time, considering the amount and quality of retained austenite.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.51-61
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• 1991

Physical and chemical properties of glycosylsucrose were characterized as follows: 1. The moisture content of glycosylsucrose syrup (35% , w/w) was 63.6% and total sugar in solid was 35.9%. 2. Main sugar compositions of glycosylsucrose syrup were maltotetraose 54.5%, sucrose 18.0%, glycosylsucrose 15.3%, maltosylsucrose 11.3% and the content of glucose, maltose, maltotriose and fructose were very little. 3. Perceived sweetness threshold of glycosylsucrose was 0.71%, relative sweetness was 0.53, and sweetness intensity expressed as power function was S=$0.78^{\circ}$C^{1.5}$$. 4. Viscosity of glycosylsucrose was higher than that of sucrose and Japanese product at 10, 25, 35 and $65^{\circ}C$. 5. The content of water absorption of gylcosylsucrose at Aw 0.80 was 0.48 g $H_2$O/g dry weight while that of sucrose was 0.17g $H_2$O/g dryweight at Aw 0.86. 6. The stability of glycosylsucrose was decreased by acidic pH, high temperature and long heating time. 7. The glycosylsucrose showed very little browning when heated with pepton, but alkaline pH (pH8), high temperature and long heating time increased browning reaction.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.301-308
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• 2015

This study optimizes dyeing conditions for polyamide-imide fabric using cationic dyes. Dyeing and fastness characteristics of polyamide-imide fabric were investigated with three cationic dyes and 2-hydroxyacetophenone as a swelling agent under various dyeing conditions such as dye and swelling agent concentrations, dyeing temperature and time, pH of dye bath. The dyeing properties were evaluated in terms of dye exhaustion, K/S value and color fastness. The optimized dyeing temperature and time were $130^{\circ}C$ for 90 min for the dyes. Under weak acidic conditions in the range pH 5 to 7, the exhaustion of cationic dyes could be enhanced leading to higher adsorption. Wash and rubbing fastness properties were generally good, while light fastness was slightly low, which can be attributed to the poor photo-stability of the cationic dyes.