• The Korean Journal of Ceramics
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• v.6 no.3
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• pp.276-279
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• 2000

Ferroelectric properties of $SrBi_2TaNbO_9$ (SBTN) thin films were changed by the amount of Bi content in SBTN. We suggested that the addition of excess Bi into the films could be accomplished by heat-treating $SBTN/Bi_2O_3/SBTN$ heterostructure fabricated by r.f. magnetron sputtering method. Excess Bi composition was controlled by the thickness of the sandwiched $Bi_2O_3$ from 0 to $400\;\AA$. When the SBTN thin films were inserted by $400\;{\AA}\;Bi_2O_3$ layer, $Bi_2Pt$ phase was formed as a second phase in SBTN films, resulting in poor ferroelectric properties. The onset temperature for hysteresis loop can be reduced by heat treating $SBTN/Bi_2O_3/SBTN$ heterostructure. The films with $SBTN/Bi_2O_3(100\;{\AA})/SBTN$ hetero-structure followed by annealing at $650^{\circ}C$ for 30 min show 2Pr and Ec of $5.66\;{\mu}C/\textrm{cm}^2$ and 54 kV/cm, respectively.

• Food Science and Preservation
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• v.22 no.6
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• pp.901-907
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• 2015

Genetically modified (GM) pepper H15 containing the gene for cucumber mosaic virus (CMV) coat protein (CP) and its control line non-GM pepper P2377 were investigated for their allergic risk. Amino acid sequence of the inserted gene product CMV-CP was compared with those of known allergens. No known allergen had greater than 35% amino acid sequence homology over an 80 amino acid window or more than 8 consecutive identical amino acids. Protein patterns of GM and non-GM pepper extracts were evaluated by SDS-PAGE, which showed similar distribution of protein bands for both GM and non-GM pepper. Antigen-antibody reactions were compared between GM and its non-transgenic parental control. ELISA and immunoblot analysis of sera from allergic patients showed some IgE reactivity; however, no differences were observed between GM pepper H15 and P2377. We therefore conclude that CMV-CP is less likely to be an allergen; the protein composition and allergenicity of the GM pepper H15 is not different from that of P2377 and safe as a commercial host.

• Korean Journal of Crystallography
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• v.14 no.1
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• pp.1-6
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• 2003

NiZn-ferrites were synthesized from the waste catalysts. which were by product of styrene monomer process and buried underground as an industrial wastes, and their magnetic properties were investigated. Nickel oxide and zinc oxide powders were mixed with finely ground waste catalysts, and spinel type ferrite was obtained by calcination at 900℃ and sintering at 1325℃ for 5 hours. The initial permeabilities were measured and reflection losses were calculated from S-parameters for the composition of Ni/sub x/Zn/sub 1-x/Fe₂O₄(x=0.36, 0.50, 0.66) and (Ni/sub 0.5/Zn/sub 0.5)/sub 1-y/Fe/sub 2+y/O₄(y=-0.02, 0, 0.02).

• Journal of the Korean Magnetics Society
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• v.2 no.1
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• pp.15-21
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• 1992

Acicular ${\gamma}-Fe_{2}O_{3}$ particles were heated at $90^{\circ}C$ in alkaline solution containing mixed solution of dyadic metal with $Co^{+2}/Fe^{+2}$ ratio of 0.5. When cobalt content was increased, the coercivity of resultant product increased linearly, and surface area decreased. The cobalt ferrite was grown epitaxially on the surface ${\gamma}-Fe_{2}O_{3}$ crystal, and the increase of coercivity was attributed to the crystalline magnetic anisotropy of the cobalt ferrite which is conform to coating layer. We can expect superior magnetic properties above normal ratio of 2. The progress of reaction has an effect on coercivity of cobalt ferrite epitaxial iron oxide. The stability of temperature and the change om standin& of $Co-{\gamma}-Fe_{2}O_{3}$ was largely influenced by the composition of coating layer.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.1
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• pp.90-90
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• 2003

본 시험에서는 무첨가구인 대조구와 대조구에 남은 음식물을 수준별로 첨가하고 단백질의 수준을 높여준 leftover food 10%와 leftover food 20% 및 leftover food 30%의 4처리구와 각 처리구에 녹차 부산물을 1%씩 첨가한 4처리로 총 8처리 5반복으로 반복 당 6수씩 총 240수를 임의 배치하여 사양 시험을 실시하고, 증체량 과 사료섭취량 및 사료효율, 폐사율과 체조성 및 혈중 콜레스테롤 및 도체 콜레스테등을 측정한 결과는 다음과 같다. 1. 사육후기의 증체량은 대조구가 1,364g으로 가장 높은 증체를 보였으며 (P<0.05), 남은 음식물 10%, 20% 및 30% 그리고 이 4처리구에 녹차 부산물을 첨가한 처리구에서는 모두 대조구 보다 낮은 증체를 보였다. 개시체중과 사료 섭취량에서는 통계적 유의차를 보이지 않았다 (P>0.05). 2. 폐사는 남은 음식물 10% + GTB 1%첨가구 에서만 나타났다. 남은 음식물 첨가가 육계의 폐사에는 영향을 미치지 않는 것으로 사료된다. 3. 조섬유 (16.70)와 조단백질 (20.09)의 함량은 유사한 결과를 보였으나 조지방 (10.55)함량은 다소 낮게 나타났다. 4. 혈중 cholesterol 함량은 남은 음식물 20% + GTB 1%와 남은 음식물 30% + GTB 1%에서 각각 146.96mg/100ml와 172.03mg/100ml로 높은 수치를 보였으며 통계적 유의차를 보였다 (P<0.05). 5. 도체 cholesterol은 대조구에서 98.57mg/100g으로 가장 높은 수치를 보였으며 남은 음식물 30% + GTB 1%가 72.10mg/100g으로 낮게 나타났으며 통계적 유의차를 보였다 (P<0.05).

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.385-390
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• 2010

Bacillus licheniformis fermenting soybean product with highest score in consumer acceptance had been isolated from homemade Cheongkookjang. In order to develop the medium composition, effects of ingredients including nitrogen sources, carbon sources, metal ions and phosphate were examined for protease production of the isolate. Potato starch increased the protease productivity, while glucose repressed it. Yeast extract was the most effective nitrogen source for enzyme production. The calcium was found to increase protease activity slightly while cell growth and enzyme production was completely inhibited by divalent ions such as $Zn^{2+}$, $Cu^{2+}$ and $Co^{2+}$. The maximum protease productivity was reached approximately 800 unit/mL in the optimized medium consisting of potato starch (1.5%), yeast extract (1.5%), $CaCl_2$(0.7%), $K_2HPO_4$(0.03%) and $KH_2PO_4$(0.03%). The protease activity of culture filtrate was gradually decreased after incubation for 28 h.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• Journal of the Korean Chemical Society
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• v.37 no.1
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• pp.83-91
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• 1993

The eletrochemical behavior of light lanthanide complexes has been investigated by several electrochemical techniques in alkaline solutions. The composition of the complexes was determined by spectrophotometric method to be 1 : 1 and reduction mechanism was two steps 1 electron transfer reaction. The half wave potential of first peak depended on pH and cathodic current showed remarkably adsorptive properties. The results of DC and CV investigation demonstrated the quise-reversible nature of the electron transfer. The anion radical formed after first one electron reduction process, dimerizes to form dimer. The apparent irreversible behavior of the second wave is a result of the existence of a fast protonation following the second electron transfer. An exhaustive electrolysis was carried out at controlled potential of -1.80 V, deep blue color of the solution became progressively weaker, and then the solution became colorless solution. The final product of an exhaustive electrolysis is electro-inactive. The appearance of four steps may be explained by the fact the reduction of Ln-OCP elucidated ECEC mechanism.