• Applied Biological Chemistry
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• v.34 no.2
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• pp.110-116
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• 1991

As the model compounds, citral and n-octanol which possess similar characteristics and structures of low molecular weight insect pheromones and $({\pm})-5-hydroxy-4-methyl-heptan-3-one$ which shows the aggregation pheromones activity of the rice weevil and the maize weevil were microencapsulated with low molecular weight polyethylene(LMPE) and urea-formaldehyde resin as wall materials. The core materials were microencapsulated as small particles in LMPE and urea-formaldehyde resin polymers and the microencapsulated polymers were white powders. And the polymer made from urea-formaldehyde resin was better than that from LMPE as wall material. The slow releasing effect and the releasing patten of the microencapsulated core materials were examined by solvent extraction method and headspace sampling method. Citral and n-octanol and $({\pm})-5-hydroxy-4-methyl-heptan-3-one$ were release more than 40 days and 15 days, respectively. The releasing pattern of urea-formaldehyde resin microcapsules showed rather smooth decrease than that of LMPE and was maintained at steady level longer.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

• Korean Journal of Medicinal Crop Science
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• v.20 no.1
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• pp.27-35
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• 2012

This study was conducted to investigate changes in composition of ginsenosides and color of processed ginsengs prepared by different steaming-drying times. Processed ginsengs were prepared from white ginseng with skin by 9-time repeated steaming at $96^{\circ}C$ for 3 hours and followed by hot air-drying at $50^{\circ}C$ for 24 hours. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powders. Crude saponin contents and ginsenosides compositions in processed ginsengs prepared by different steaming-drying times were investigated using the HPLC method, respecively. Crude saponin contents according to increasing steaming-drying times decreased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, Rc, Rd, Rf, Re, $RG_1$, Re were decreased with increase in steamimg times, but those of $Rh_1$, $Rg_3$, $Rk_1$ were increased after especially 3 times of steaming processes. Interestingly, in black ginseng were prepared by 9 times steaming processes, the content of ginsenoside $Rg_3$ was 8.20 mg/g, approximately 18 times higher than that (0.46 mg/g) in red ginseng. In addition, the ratio of the protopanaxadiol group and protopanaxatiol group (PD/PT) were increased from 1.9 to 8.4 due to increasing times of steamming process.

• Journal of the Korean institute of surface engineering
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• v.51 no.5
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• pp.271-276
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• 2018

The effects of activator ion on the structural, morphological, and optical properties of $LaNbO_4:RE^{3+}$ (RE = Dy, Dy/Sm, Sm) phosphors were investigated. X-ray diffraction patterns exhibited that all the phosphors showed a monoclinic system with a main (112) diffraction peak, irrespective of the concentration and type of activator ions. The grain size showed a slightly decreasing tendency as the concentration of $Sm^{3+}$ ions increased. The excitation spectra of the $LaNbO_4:Dy^{3+}$, $Sm^{3+}$ phosphor powders consisted of a strong charge transfer band centered at 259 nm in the range of 220-290 nm and five weak peaks. The emission spectra of the $La_{0.95}NbO_4$:5 mol% $Dy^{3+}$ phosphors exhibited two intense yellow and blue bands centered at 575 nm and 479 nm respectively, which resulted from the $^4F_{9/2}{\rightarrow}^6H_{13/2}$ and $^4F_{9/2}{\rightarrow}^6H_{15/2}$ transitions of $Dy^{3+}$. As the concentration of $Sm^{3+}$ was increased, the intensity of the yellow emission band was gradually decreased, while those of orange and red emission bands centered at 604 and 646 nm began to appear and reached maxima at 5 mol%, and then decreased rapidly with further increases in the $Sm^{3+}$ concentration. These results indicated that white light emission could be realized by controlling the concentrations of the $Dy^{3+}$ and $Sm^{3+}$ ions incorporated into the $LaNbO_4$ host crystal.

• Korean journal of applied entomology
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• v.15 no.1 s.26
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• pp.1-6
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• 1976

his study was conducted to investigate selective toxicity of several organophosphorous and carbamic insecticides against the small brown planthopper (Laodelphax striatellus), the white-backed planthopper (Sogatella furcifera), the brown planthopper (Nilaparvata lugensEugens), and the green rice leafhopper (Nephotetix cincticeps). The test insecticides were the organophosphoric insecticides, Diazinon$(34\%\; Ec.,\; 3\%\; G.),$ $MEP(Sumithion 50\%\; Ec.)$, and PAP(Elsan\; 47.5\%\; Ec.)$ and the carbamic insecticides. MPMC $(Meobal\; 50\%\;WP.)$, $BPMC(Bassa\; 50\%\; Ec.)$, and carbofuran $(Curaterr; 3\%\; G.)$. Toxicitiy for emulsion concentrates and wettable powders were evaluated by dipping method of rice seedlings in the laboratory and that for granulated insecticides evaluated by submerged application with potted plants in the greenhouse. In the test of contact toxicity by seedling dips, Diazinon MEP and PAP showed significantly low toxicity to the brown planthopper and MEP to the green rice leafhopper. In the test of submerged application, Carbofuran showed almost equal toxicity to the four species of the hoppers, but Diazinon was greatly less toxic to the brown planthopper. In general. the organophosphorous insecticides tested seemed to be selective in toxicity to the species of the hoppers, while the carbamic insecticides being less selective. The carbamic insecticides such as MPMC, BPMC and Carbofuran were almost equal in toxicity to the four species of the hoppers tested.

• Applied Microscopy
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• v.42 no.2
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• pp.87-93
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• 2012

In this study, fine structures of silica, titanium dioxide, talc and kaolin used in decorative cosmetics and the mixture extracted from BB cream cosmetics were observed by scanning electron microscopy. Kaolin had plate like shape structures of polygon with smooth surface and edge of kaolin had a relatively smooth appearance in comparison with talc. Also, thickness of each layer was estimated to about $0.1{\mu}M$ in the lump formed in stratum of several layers. Talc was observed by lumps shape phase of layering very thin flake. Boundary of thin flake was sharp or angular phase and thickness of flake was approximately 600 nm in diameter. When comparing the thickness of kaolin and talc, we was confirmed that kaolin was thicker than talc. Diameter of titanium dioxide was estimated to 0.2~0.3 ${\mu}M$ and surface of particle was a soft cubic form. Silica was confirmed that variety of size from 200 nm to $15{\mu}M$ of globular shape was measured. From the observation of inorganic pigments, silica was homogeneous dispersed in the BB cream cosmetics and among each other was filled with relatively small size like talc, kaolin, titanium dioxide and iron oxide. In conclusion, we suggest that silica at decorative cosmetics were formed in cosmetic coat at the skin as the minimum thickness.

• Food Science and Preservation
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• v.15 no.4
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.236-240
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• 2002

Characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate were investigated. Average weight, girth, and length of ostrich egg shell with membrane (OESM) were 255.17 g, 39.50 cm, and 15.20 cm, respectively. Ostrich egg shell without membrane (OES) contained 0.35% moisture, 40.98% Ca as a maior mineral, 2.43% protein, and 235.0 mg/100 g of amino acids. Optimal ashing times for preparation of white-colored ashing powder from OES were 12 hr at $700^{\circ}C$, 80 min at 80$0^{\circ}C$, and 15 min at 90$0^{\circ}C$, respectively. These ashing conditions resulted in ashing powder with yields of 54.5~54.6% and color values of 97.26 ~97.51 for $L^{*}$, -0.30~-0.34 for $a^{*}$, and 0.63~0.98 for $b^{*}$. Ashing powders, from three different particle size ranges of OES, did not show significant differences in yield.eld.d.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.3
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• pp.186-191
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• 2016

The effects of $Eu^{3+}$ doping on the structural, morphological, and optical properties of $MgMoO_4:Dy^{3+},Eu^{3+}$ phosphors prepared by solid-state reaction technique were investigated. XRD patterns exhibited that all the synthesized phosphors showed a monoclinic system with a dominant (220) diffraction peak, irrespective of the content of $Eu^{3+}$ ions. The surface morphology of $MgMoO_4:Dy^{3+},Eu^{3+}$ phosphors was studied using scanning electron microscopy and the grains showed a tendency to agglomerate as the content of $Eu^{3+}$ ions increased. The excitation spectra of the phosphor powders were composed of a strong charge transfer band centered at 294 nm in the range of 230~340 nm and two intense peaks at 354 and 389 nm, respectively, arising from the $^6H_{15/2}{\rightarrow}^6P_{7/2}$ and $^6H_{15/2}{\rightarrow}^4M_{21/2}$ transitions of $Dy^{3+}$ ions. The emission spectra of the $Mg_{0.85}MoO_4$:10 mol% $Dy^{3+}$ phosphors without incorporating $Eu^{3+}$ ions revealed a strong yellow band centered at 573 nm resulting from the $^4F_{9/2}{\rightarrow}^6H_{13/2}$ transition of $Dy^{3+}$. As the content of $Eu^{3+}$ was increased, the intensity of the yellow emission was gradually decreased, while that of red emission band located at 614 nm began to appear, approached a maximum value at 10 mol%, and then decreased at 15 mol% of $Eu^{3+}$. These results indicated that white light emission could be achieved by controlling the contents of the $Dy^{3+}$ and $Eu^{3+}$ ions incorporated into the $MgMoO_4$ host crystal.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.