• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.795-800
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• 2009

This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Journal of Pharmaceutical Investigation
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• v.21 no.2
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• pp.67-71
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• 1991

A simple and sensitive method was developed for the quantification of free and conjugated bile acids in bezoar without prior hydrolysis. $3{\alpha}-Hydroxy$ bile acids are first oxidized to 3-keto bile acids in the reaction catalyzed by $3{\alpha}-hydroxysteroid$ $dehydrogenase(3{\alpha}-HSD)$. During this oxidative reaction, an equimolar quantity of nicotinamide adenine dinucleotide(NAD) is reduced to NADH and subsequently oxidized to NAD with concomitant reduction of nitrotetrazolium blue(NTB) to diformazan by the catalytic action of diaphorase. The diformazan has an absorbance maximum at 540 nm. The intensity of the color produced is directly proportional to bile acids concentration in the bezoar extracts. The optimum conditions for the enzymatic reaction such as effects of reaction time, reaction temperature and pH, and stability were investigated. Calibration plots for the sodium chelate observed to be linear and intra-, inter-assay analytical recovery of bile acids averaged $97.65{\pm}3.4%(S.D.)$. Therefore, it is considered that the quality control of total bile acids from bezoar or bezoar-containing liquid preparation using this simple and sensitive assay system will be acceptable. Also current bezoars and bezoar-containing liauid preparations were examined their total bile acids from this method.

• Journal of the Korean institute of surface engineering
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• v.49 no.2
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• pp.159-165
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• 2016

The hydrogen has been recognized as a clean, nonpolluting and unlimited energy source that can solve fossil fuel depletion and environmental pollution problems at the same time. Water electrolysis has been the most attractive technology in a way to produce hydrogen because it does not emit any pollutants compared to other method such as natural gas steam reforming and coal gasification etc. In order to improve efficiency and durability of the water electrolysis, comprehensive studies for highly active and stable electrocatalysts have been performed. The platinum group metal (PGM; Pt, Ru, Pd, Rh, etc.) electrocatalysts indicated a higher activity and stability compared with other transition metals in harsh condition such as acid solution. It is necessary to develop inexpensive non-noble metal catalysts such as transition metal oxides because the PGM catalysts is expensive materials with insufficient it's reserves. The optimization of operating parameter and the components is also important factor to develop an efficient water electrolysis cell. In this study, we optimized the operating parameter and components such as the type of AEM and density of gas diffusion layer (GDL) and the temperature/concentration of the electrolyte solution for the anion exchange membrane water electrolysis cell (AEMWEC) with the transition metal oxide alloy anode and cathode electrocatalysts. The maximum current density was $345.8mA/cm^2$ with parameter and component optimization.

• The Korean Journal of Nuclear Medicine
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• v.24 no.1
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• pp.49-55
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• 1990

For the development of $^{99m}Tc-labelled$ 3-iodo-2,4,6-trimethyl-iminodiacetic acid $(^{99m}Tc-IOTIDA)$, various experiments such as synthesis of IOTIDA, establishment of labelling conditions, determination of radiochemical purity, examination of stability, and organ distribution of rat were carried out. 1) IOTIDA was synthesized with a total yield of 42% from the starting material of 2,4-6-trimethylaniline via chloroacetylation, iodination, and condensation with iminodiacetic acid (IDA). 2) Freeze-dried instant labelling kits were prepared from aqueous solution $(pH\;5.8\sim6.0)$ so as to contain 40 mg IDA compound and 0.4 mg $SnCl_2$, per vial. Labelling of the contents of kit vials with $Na^{99m}TcO_4$, exhibited formation of two kinds of complex which was identified by ITLC-SA. After labelling, complex ( I ) was gradually converted to complex (II) with time. Labelling yield and radiochemical purity were above 99.5% based on the two complexes over-all. 3) $^{99m}Tc-IOTIDA$ maintained high radiochemical purity of above 99% until 6 hours after preparation at room temperature. Instant labelling kits stored at $4^{\circ}C$ for 6 month period also exhibited high labelling yield of above 99%. 4) Results obtained from animal experiments showed that most of the $^{99m}Tc-IOTIDA$ was rapidly excreted through hepatobiliary track into the intestines but with negligible renal excretion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5384-5391
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• 2011

The computational fluid dynamics was analyzed for the pressure distribution, stream velocity distribution, stream line field, retention time and temperature distribution which are applied to the catalyst layer in the RCO reactor to derive the optimum operating condition of the heat condensing type catalytic oxidation (RCO) reactor. The results from the computational analysis revealed that the pressure loss due to the ceramic honeycomb in the catalytic bed of the reactor which is operating currently is not significant and the stream velocity (1.8~2.7 m/s) after the ceramic filter is working in stability without big channeling. To improve the stream velocity distribution of the air stream, it is necessary to extension of the connecting range between the plenum and catalytic bed inside the facility. However, the method of attaching the air stream guide vane or the perforated plate inside the reactor was not so effective.

• Journal of The Korean Society of Agricultural Engineers
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• v.63 no.6
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• pp.61-75
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• 2021

This study aims to assess the changes in crop water requirement of paddy and upland according to future climate and land use changes scenarios. Changes in the spatiotemporal distribution of temperature and precipitation are factors that lower the stability of agricultural water supply, and predicting the changes in crop water requirement in consideration of climate change can prevent the waste of limited water resources. Meanwhile, due to the recent changes in the agricultural product consumption structure, the area of paddy and upland has been changing, and it is necessary to consider future land use changes in establishing an appropriate water use plan. Climate change scenarios were derived from the four GCMs of the CMIP6, and climate data were extracted under two future scenarios, namely SSP1-2.6 and SSP5-8.5. Future land use changes were predicted using the FLUS (Future Land Use Simulation) model. Crop water requirement in paddy was calculated as the sum of evapotranspiration and infiltration based on the water balance in a paddy field, and crop water requirement in upland was estimated as the evapotranspiration value by applying Penman-Monteith method. It was found that the crop water requirement for both paddy and upland increased as we go to the far future, and the degree of increase and variability by time showed different results for each GCM. The results derived from this study can be used as basic data to develop sustainable water resource management techniques considering future watershed environmental changes.

• Food Engineering Progress
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• v.15 no.1
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• pp.15-21
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• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Journal of the Korean Society of Propulsion Engineers
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• v.24 no.4
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• pp.55-65
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• 2020

In this paper, development and acceptance test results of 75-tonf class liquid rocket engine gas generators are described. Up to now, more than 330 times and cumulative time of 7,000 seconds gas generator autonomous tests have been carried out with 44 gas generator models. Through the tests it was verified that 75 tonf gas generator shows very reliable and reproducible characteristics in terms of chamber pressure, combustion efficiency, pressure loss, combustion stability, burnt gas temperature, and etc. 5 gas generators which are the last series of 75 tonf gas generator for the Korea Space Launch Vehicle II, will be manufactured until end of 2019 and their acceptance tests will be executed at the first half of 2020.

• Applied Chemistry for Engineering
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• v.22 no.2
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• pp.155-160
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• 2011

An animal fat is an attractive biodiesel energy source for its high stability against oxidation and low incomplete combustion ratio due to the high heating value and cetane value. However, it requires a refinery process because of the high content of saturated acid and impurity which increas the boiling point. In this study, the optimum biodiesel synthetic process of lard is suggested. Indeed, we demonstrate new biodiesel production processes to alter conventional process of heating and mixing by applying ultrasonic energy. While the optimum reaction temperature and mole ratio of methanol and lard, when using conventional mixing and heating process, were $55^{\circ}C$ and 12, respectively, the reaction time were reduced to 30 minutes by applying ultrasonic irradiation power of 500 W. The new process applying ultrasonic irradiation yielded synthetic biodiesel properties as followings: 3.34 cP of the viscosity, 37.0 MJ/kg of the caloric value and below 0.25 mgKOH/g of the acidic value, which satisfy biodiesel quality criteria.