• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.272-277
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• 1994

The microbial populations of exportable and domestic white ginseng powders, which have been problems in quality control, were higher than the legally-permissive level of microorganisms as $5{\times}10^{4}$/g in total bacteria and as negative coliforms. Various microorganisms contaminated in the sample were effectively decontaminated by gamma irradiation at below 10 kGy as well as ethylene oxide (EO) fumigation. The radiosens.tivity of microorganisms was the highest in coliforms, followed by molds and aerobic bacteria ($D_{10}$: 1.25 kGy). The good microbiological quality could be retained in white ginseng powders for more than 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidities if products are prepared with a lower moisture content below 10% and treated by gamma irradiation at 5 to 10 kGy in an airtight packaging.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.87-92
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• 2023

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.418-423
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• 2006

Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.

• Journal of the Korea Institute of Military Science and Technology
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• v.20 no.6
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• pp.853-859
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• 2017

Terrorists always threats the global security with the possibility of using prohibited warfare, NBCs(Nuclear, Biological and Chemical Warfare). Compared to other prohibited warfares, most of biological warfare agents (BWAs) have no physical properties and time delays from spread to affect. Therefore the early detection is important to protect and decontaminate from BWAs. On the preliminary detection stage for suspicious material, most of detection kits only serve to know weather the BWAs exists or not. Due to this reason, simple field confirmation testing for suspicious substances have been used to identify materials which show negative result on detection kits. Considering the current Lab on a Chip(LOC) technologies, we suggest simple identification platform for unknown suspicious substances based on paper fluidics. We hope that our research will envision the future direction for the specific point-of-view for LOC technologies on detection strategy of BWAs.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• Journal of the Korean Ceramic Society
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• v.49 no.6
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• pp.608-613
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• 2012

We investigated the property changes of MgO powders sintered at temperatures ranging from $700^{\circ}C$ to $1900^{\circ}C$ for 5minutes at a pressure of 2.7 GPa for a high-pressure high-temperature(HPHT) diamond synthesis process. The physical properties of the sintered MgO powders were characterized by optical microscopy, field emission scanning electron microscopy (FE-SEM), Vickers hardness tests, and by the apparent density, and X-ray diffractometry. An optical micro-analysis showed that white MgO powders became black after sintering due to carbon contamination from the graphite heat source. FE-SEM revealed the growth in the grain size of the MgO powders from $0.3{\mu}m$ to $50{\mu}m$ after sintering at $1700^{\circ}C$. The hardness and apparent density increased to $1800^{\circ}C$ while the samples were dedensified at $1900^{\circ}C$ due to the growth of isolated pores. According to the XRD analysis, no phase transformation occurred in the MgO powders. These results suggest that HPHT-sintered MgO powders can show an accelerated sintering process characterized by grain neck growth, pore connections, isolated pore growth and dedensification in 5 minutes, while these processes with the conventional sintering process take at least 5 hours.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1362-1366
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• 1998

The sterilizing effect of electron beam was compared with that of gamma irradiation for commercial ginseng powders. White and red ginseng powders were contaminated by about $10^5\;CFU/g$ of total bacteria and by $10^3\;CFU$ of coliforms only in white ginseng powder. Data of microbial population for the sterilizing effect of electron beam irradiation showed that no microorganisms were detected in the samples irradiated up to 7.5 kGy for total aerobic bacteria and 2.5 kGy for molds and coliforms. Such doses were effective for controlling the microbial growth in the samples during 4 months of storage at room temperature. Decimal reduction doses $(D_{10}$ value) on the initial bacterial populations were $2.85{\sim}3.75\;kGy$ in electron beam and $2.33{\sim}2.44\;kGy$ in gamma irradiation, which were influenced by the initial microbial loads and the energy applied. Compared with gamma irradiation, electron beam showed a similar result in its sterilizing effect on ginseng powders, suggesting its potential utilization in due time.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.189-196
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• 2014

Water dispersible ZnS based nanocrystals: ZnS (blue), ZnS:Cu (green) and ZnS:Mn (yellow-orange) were synthesized by capping the surface of the nanocrystals with a mercaptopropionic acid (MPA) molecule. The MPA capped ZnS based nanocrystal powders were characterized by using XRD, HR-TEM, EDXS, FT-IR, and FT-Raman spectroscopy. The optical properties of the colloidal nanocrystals were also measured by UV/Vis and photoluminescence (PL) spectroscopies in aqueous solvents. The PL spectra showed broad emission peaks at 440 nm (ZnS), 510 nm (ZnS:Cu) and 600 nm (ZnS:Mn), with relative PL efficiencies in the range of 4.38% to 7.20% compared to a reference organic dye. The measured average particle sizes from the HR-TEM images were in the range of 4.5 to 5.0 nm. White light emission was obtained by mixing these three nanocrystals at a molar ratio of 20 (ZnS):1 (ZnS:Cu):2 (ZnS:Mn) in water. The measured color coordinate of the white light was (0.31, 0.34) in the CIE chromaticity diagram, and the color temperature was 5527 K.

• Journal of the Korean Ceramic Society
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• v.55 no.2
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• pp.116-125
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• 2018

Color shade variation was investigated in zirconia dental blocks, prepared using commercial powders. As a reference color-shade block we used the color indexes of A2, A3.5, A4 and B3, according to the VITA classical color scale. The zirconia powders for color shade blocks showed colors of white, yellow, pink and grey, respectively, after firing at $1530^{\circ}C$. The zirconia powders were mixed according to the recipe of color shade blocks and shaped at lower pressure using a uniaxial hydrostatic press. The shaped sample was inserted into a vinyl pack and sealed in a vacuum form machine. The shaped block samples were reshaped at 450 bar using an isostatic cold press and fired at $1530^{\circ}C$ for three hours. In order to investigate the atmospheric color variation with firing temperature, the A2, A3.5, A4 and B3 sintered blocks were fired between $700^{\circ}C$ and $1300^{\circ}C$ under controlled atmosphere of $pN_2$ and $pO_2$. The surface color picture was taken using a smart phone camera and compared with the results obtained using the VITA classical color scale. Quantitative color index value, CIELAB, was measured using a color-meter. Above $800^{\circ}C$, the color darkness greatly increased with the increase of the reduction temperature and keeping time.

• Bulletin of the Korean Chemical Society
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• v.21 no.8
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• pp.805-808
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• 2000

Mixed crystal powders based on Cd,Fe, and S have been synthesized by varying the ratio of CdS and $FeS_2in$ order to find a suitable material usefuI for the effectivc conversion of solar energy. Hydrogen gas was evolved only with CdS/Ptby photocatal ytic reaction under white light in an aqueous 1 M sodiumsulfite solution. From electrochemical studies of semiconductor electrodes. itwas shown that the onset potential shifted to the positive direction and that the bandgap energy also decreased as the molar ratio of Fe increased. A hydrogen evolution mechanism in terms of the conduction band potential and hydrogen evolution potential is proposed.