• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.260-266
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• 2013

The study was carried out to determine the gel pasting properties of barley (Hordeum vulgare L. cv. Geoncheonheugbori) as affected by different proton beam irradiation. The ${\lambda}max$, blue value, and amylose content were significantly associated with increasing proton beam irradiation. The pasting time in barley flour irradiated with proton beam ranged 0.09 to 0.16 min shorter than nonirradiated barley flour. Gel pasting temperature ranged 57.4 to $60.5^{\circ}C$. Gel pasting temperature in barley flour decreased with increasing proton beam irradiation. Proton beam irradiation caused a significant decrease in the onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy change (${\Delta}H$). Gelatinization range (R) in barley starch was more broaden than that of non-irradiated barley starch. Barley starches gave the strong diffraction peak at around $2{\Theta}$ values$15^{\circ}$, $18^{\circ}$, $20^{\circ}$, and $23^{\circ}$ $2{\Theta}$. Peak intensity tended to increase with increased proton beam irradiation. The granule crystallinity is closely associated with decreased amylose and increased amylopectin component. The crystallinity degree of barley starch irradiated with proton beam was significantly increased and it ranged from 24.9 to 32.9% compared to the non-irradiated barley starches. It might be deduced that proton beam irradiation causes significant changes of properties of starch viscosity in rice, especially at high irradiation of proton beam.

• Applied Chemistry for Engineering
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• v.16 no.4
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• pp.502-506
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• 2005

In the presence of various clays, nylon/clay nanocomposites were synthesized by anionic polymerization of ${\varepsilon}$-caprolactam (CL) via monomer casting method. The effect of each clay on polymerization reaction was investigated and the change in gallery structure of clays during polymerization was analyzed by X-ray diffraction. When the three kinds of organo-clays were used in the amount of 2 wt% of CL, polymerizations were not successful due to an increase in viscosity during polymerization. Significant changes were not observed in the mechanical and thermal properties of the composites containing organo-clays with 1 wt%. On the other hand, composites containing natural clay up to 5 wt% were successfully prepared, and the composite with 5 wt% showed a decrease in tensile strength and elongation, and remarkable improvement in thermal properties.

• Journal of Microbiology and Biotechnology
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• v.11 no.3
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• pp.369-375
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• 2001

Urushiol, a natural monomeric oil, was used to prepare a detergentless micro-emulsion with water and 2-propanol The formation of micro-emulsion was verified by conductivity measurements and dynamic light scattering. The conductivity data showed phase change dynamics, a characteristics of micro-emulsions, and subsequent dynamic light scattering study further confirmed the phenomenon. Average water droplet diameter was 10 nm to 500 nm when the molar ratio of 2-propanol ranged from 0.40 to 0.44 . Earlier studies were performed on toluene and hexane, in which the insoluble substrate in water phase was added to the solvents to be reacted on by enzymes. However, in the present urushiol system, urushiol was used as both solvent and substrate in the laccase polymerization of urushiol. The laccase activity in the system was examined using polymerization of urushiol. The laccase activity in the system was examined using syringaldezine as a substrate, and the activity increased rapidly near the molar ratio of 2-propanol at 0.4, where micro-emulsion started. The activity rose until 0.46 and fell dramatically thereafter. The study of laccase activity in differing mole fractions of 2-propanol showed the existence of an ‘optimal zone’, where the activity of laccase was significantly higher. In order to analyze urushiol polymerization by laccase, a bubble column reactor using a detergentless micro-emulsion system was constructed. Comparative study using other organic solvents systems were conducted and the 2-propanol system was shown to yield the highest polymerization level. The study of laccase activity at a differing mole fraction of 2-propanol showed the existence of an ‘optimal zone’ where the activity was significantly higher. Also, 3,000 cP viscosity was achieved in actual urushi processing, using only 1/100 level of laccase present in urushi.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.62-68
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• 2003

Ba-ferrite particles added with Co and Ti, which were known well the additives for the control in coercivity, were synthesized by sol-gel method. In the range 90 to 120 minute reaction time, a stable sol solution which showed no change with temperature, pH, viscosity and aging time. After dried and heat treatment of sol solution, Ba-ferrite phase formed at $700^{\circ}C$ with Differential Thermal Analysis(DTA) and X-Ray Diffractometer(XRD) measurement. The crystallinity became to be better with increasing the temperature. It were showed by Scanning Electron Microscopy(SEM) that Ba-ferrite increased to particle sizes as increasing heating temperature and obtained of narrow particles size distribution. Also, magnetic characteristics of Ba-ferrite powders Co and Ti added were observed by a Vibrating Sample Magnetometer(VSM). Saturation magnetization$(M_s)$ was not much changed, however. the coercivity$(H_c)$dramatically dropped with addition of Co and Ti.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.95-103
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• 2008

The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4$^{\circ}C$. The pH of the yoghurts decreased until the 9th day of storage, but significantly increased by the 12th day. Total acidity also increased until the 9th day of storage, and then significantly decreased by the 12th day. Sugar content did not change significantly (approximately 18 $^{\circ}Brix$). Viscosity(cP) increased until the 6th day of storage, but had decreased at the 12th day. The viable bacterial cell counts of the control group decreased during storage. In contrast, the viable cell counts of the spirulina containing samples increased until the 9th day, and then decreased by the 12th day of storage. Antioxidant activity decreased in all groups, but the changes in antioxidant activity were lower in the spirulina groups than in the control group. According to sensory evaluations, the samples presented no significant differences during storage. Based on the above results, the optimum concentration of spirulina was determined as 0.25%. Also, the period of circulation of yoghurt containing spirulina was estimated to be 9 days at 4$^{\circ}C$.

• Polymer(Korea)
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• v.32 no.1
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• pp.1-6
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• 2008

The adhesion behaviors and processability of NBR as a sealing material were investigated. In order to find the optimum formulation, the adhesive properties and processability were observed as the change of the contents of acrylonitrile (ACN) in NBR. Effects of Mooney viscosity, filler, plasticizer and crosslinking agent on the adhesion behaviors were also studied. The contents of ACN in NBR have great effects on adhesion behaviors and processability in NBR sealing. To know the optimum condition of roll mixing, degree of dispersion was investigated. It was confirmed that degree of dispersion was influenced by various factors such as mixing order, time, and temperature. The crosslinking system was studied as the observation of sulfur system, peroxide system, crosslinking density, and structure. From the variation of the dry condition and hexamine contents, the relation between adhesive and NBR was studied. These results show the adhesion properties and processability are dependent on the contents of ACN and crosslinking system.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.449-452
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• 2008

This study is to manufacture HSCC (High flowing Self-Compacting Concrete) be able to construction without vibration & hardening, and it is stable according to the change of the surface number of aggregate and to examine the factor of reduction occurred before after hardening through the indoor experiment. It is essential to use of the thickener to increase the viscosity in the combined HSCC. In this result, it make more bubbles than HSCC of pulverulent body. The result of study has shown, through the surface air bubble by not passed air bubbles within concrete after hardening, It has bad effect in not only appearance of structures but strength & duration. It is the experiment for air bubble of concrete according to the types of aggregate (fine aggregate), mixing time of concrete, exfoliation, material of model form and so that reduce the air bubble of combined HSCC. Experiments have shown, the effect of exfoliation was bigger than the effect of form for the performance of surface finishing of combined HSCC after hardening according to the exfoliation or material of model form and the opaque guris has good condition of finishing.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.929-932
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• 2008

The unsaturated polyester(UP) and epoxy resin have a superior material properties and a chemical resistance using sewerage pipes rehabilitation. However, UP and epoxy have not a low temperatures harding, the requirement $8{\sim}11$ hours long times harding and heating system used by reinforcement liner. This study is to evaluate the effects of low temperature harding properties methyl methacrylate(MMA) monomer using expanded polystyrene(EPS) in addition of initiator and promoters. From the test result, viscosity tends to increase with increasing EPS contents. However, harding time change of the MMA resins which it follows in addition of the initiator and promoter.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.1475-1486
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• 2008

Bentonite-based grouting has been popularly used to seal a borehole installed for a closed-loop vertical ground heat exchanger in a geothermal heat pump system (GHP) because its high swelling potential. However, if the bentonite-based grouting is conducted in coastal areas, the salinity of groundwater changes in the mineral fabric of bentontie. In order words, an increase of cation concentration in groundwater leads to a reduction in the diffuse double-layer thickness in the bentonite mineral structure, and thus the volume of bentointe-based grouts will decrease proportional to the salinity of groundwater. In this paper, the effect of salinity (i.e., NaCl 0.5M, 0.25M, and 0.1M) on the change of swelling potential for bentonite-based grouts has been quantitatively evaluated for seven bentonite grouts from different product sources. In addition, in case of using addictives such as a silica sand to increase the thermal conductivity of bentonite-based grouts, the possibility of particle segregation has been studied considering the viscosity of grouts and salinity of groundwater.