• Elastomers and Composites
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• v.40 no.2
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• pp.136-142
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• 2005

Liquid crystalline poly(allylsulfone) networks having $SO_2$ in a main chain and mesogens in a side chain were synthesized and their gas permeability and permselectivity were determined. The monomer II having two allyl groups on the each end group was able to form polymer networks by polymerization reaction, while the monomer I having only one allyl group was not. Molecular motion of the poly(allylsulfone) networks were retarded with increasing the cross-linking density, and the segmental motion of networks was developed enough to show isotropic phase transition. Gas permeabilities of poly(II-5 $01/I-OCH_3$ 99) were 2.58 baller for $O_2$ and 18.4 barrer for $H_2$. It means that hydrogen gas are 7 times more permeable than oxygen. Its permselectivities were high as 23.9 for ${\alpha}(H_2/N_2)$. The permselectivity was increased with increasing the cross-linking density. For example, ${\alpha}(H_2/N_2)$ was 36.8 in poly(II-5 $10/I-OCH_3$ 90), which was shown to be the highest value among these poly(allylsulfone) networks.

• Journal of the Korea Convergence Society
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• v.12 no.12
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• pp.145-151
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• 2021

This study aimed to investigate the efficient conduct of HA coating on Ti Gr4 for the practical use of medical device. Ti Gr4 alloy specimens measuring 𝜱 25mm × 1mm were sprayed with hydroxyapatite using thermal spray according to ASTM F1185-88. The surface was evaluated at #120, #400, #1,000 sandpaper and barrel finishing. Each coating properties was analyzed using SEM, UTS 20,000psi cap. and in vitro cytotoxicity. Surface morphology consists of well molten particles with very little resolidified or unmolten areas. The average Ca/P ratio is 1.74 which is in good agreement with theoretical value of 1.67. The average roughness Ra is very representative of roughness of specimen. The coatings are dense and well adhered to the substrate. The average bond strength was 61.74 MPa with a standard deviation of 4.06 which indicates fairly reliable results for ASTM 633 type tests. Variations in results from jig design, epoxy used, crosshead speeds etc. in vitro cytotoxicity result had a Grade 3. The results of the study are expected to be helpful in osseointegration and plasma-spray HA coated Ti Gr4 are more satisfactory in HA coating thickness elevation which is preferable to any other system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• Journal of Life Science
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• v.32 no.9
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• pp.729-733
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• 2022

Aggregation of normally soluble proteins can cause disease-related problems. Tryptophan synthase α-subunit (αTS) in E. coli adopts one of most popular structural scaffolds, the TIM barrel fold. Previous mutagenesis of the αTS gene resulted in many aggregation-prone mutant proteins. Here, Y173F (Tyr at residue 173 to Phe) substitution, which imparts increased stability, was tested for its ability to suppress aggregation of aggregation-prone mutant proteins (Y4C, S33L, P28L, P28S, G44S, D46N, P96L, and P96S). Aggregation was suppressed in all eight severe aggregate-forming mutants (all differing in their mutation positions), by the Y173F replacement. P28L αTS, which was available in pure form, was further analyzed and showed reduced secondary structure content, lower stability, and a looser structure with more exposed hydrophobic surface compared to the wild type protein. A double mutant P28L/Y173F protein showed almost no indication of these changes compared to the wild type protein. We hypothesized that Tyr at position 173 in αTS is positioned at the hydrophobic core and may serve to suppress the aggregation of this protein caused by other residues. Important residue (s) could be working widely in the prevention/suppression of protein aggregation.

• Composites Research
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• v.36 no.2
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• pp.132-139
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• 2023

A linerless composite propellant tank was designed and manufactured by using the carbon fiber-reinforced composite materials which have superior strength-to-weight ratio in order to reduce weight of the tank. In this research, we designed a sub-scale composite propellant tank with a diameter of 800 mm to withstand an MEOP of 1.7 MPa. We manufactured the boss of the tank by using the same composite materials to reduce the thermal expansion difference between the boss and the secondary-bonded composite layers of the barrel in the cryogenic environment. We used the collapsible mandrel to manufacture the tank without any liner. The mandrel was made from epoxy-based composite tooling prepregs to reduce weight of the mandrel. We manufactured the test tanks by laying up the carbon fiber fabric prepregs manually on the mandrel and then applying the autoclave cure process. We performed a proof test, a helium tightness test, a repeated pressurization test, and a burst test in room temperature. The test results demonstrate that the proposed design and manufacture process satisfies all strength requirements as well as an anti-leakage requirement.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.49-57
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• 1972

Varietal difference in root distribution and other root characteristics were investigated under fold and water culture condition. The results were as follows: 1. IR667 showed funnel type of root distribution in soil profit while Jinheung had barrel type, and each type appearance was more distinguishable with fertilizer application. 2. Root weight per tiller was smaller in IR667 than in Jinheung and IR667 had more root in 0 to 5cm of soil depth but Jinheung had more in 5 to l0cm depth. 3. Horizontal distribution of root was dencer near to stem base without fertilizer than with fertilizer in both IR667 and Jinheung indicating structural construction for intensive nutrient uptake. Between varieties this 'dence to stem base' trend accompaning 'dence to wide spacing side' was greater in IR667 without fertilizer and these were quite true with fertilizer in Jinheung. 4. The decreasing rates of root and ear weight by fertilizer application were greater in IR667 than in Jinheung. This and other characteristics indicated that the root of IR667 is likely to be panicle-number type comparing with Jinheung. 5. The root of IR667 had lower oxidizing power of ${\alpha}-naphthylamine$ than that of Jinheung indicating weaker resistance to reductive soil but cation exchange capacity of water-cultured root was higher in IR667 suggesting stronger nutrient uptake. 6. The content of phosphorus and especially potassium in root were higher with fertilizer but lower without fertilizer in IR667 than in Jinheung indicating that IR667 is more sensitive to root environment. 7. The contents of N, K and CEC were increasing toward root tip while P content was decreasing. The root from surface soil had higher N and K content than that from subsoil. The contents of N,P,K, and CEC of root at harvesting stage were about 1.0%, 0.1%, 0.5% and 15me/100g at dry weight base, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1769-1775
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• 2016

Aerial parts (leaves and stems) of radish are usually discarded due to the distinct undesirable flavors associated with inappropriate preparations, despite their many health benefits. In this study, we examined the role of extrusion process in the removal of off-flavors and elevation of antioxidant activity in radish (Raphanus sativus L.) leaves and stems. To optimize the extrusion conditions, we changed the barrel temperature (110, 120, and $130^{\circ}C$), screw speed (150, 200, 250, and 300 rpm), and moisture content (20, 25, and 30%). The polyphenol and flavonoid contents significantly increased in extruded radish leaves and stems (ER) under optimum extrusion conditions ($130^{\circ}C$, 250 rpm, and 20%). Under extrusion conditions, we compared off-flavors (as amount of sulfur-containing compound) levels between ER and non-extruded radish leaves and stems (NER) by an electronic nose. A total of six peaks (sulfur-containing compound) were similarly detected in both ER and NER, whereas the ER showed reduced off-flavors. Levels of glucosinolate (${\mu}g/g$), which can be hydrolyzed into off-flavors during mastication or processing, were significantly decreased in the ER. From these results, extrusion processing can be an effective method to increase anti-oxidant activity and removal of off-flavors in radish leaves and stems.