• Research in Plant Disease
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• v.15 no.1
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• pp.23-29
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• 2009

Cooking oil and yolk mixture (COY), a environmentally acceptable plant protection agent, and COY+$CaCO_3$+neem oil mixture were studied to control the powdery mildew occurring on eggplant, paprika, cherry tomato and maturity tomato in glass houses and vinyl houses during 2005 to 2007. The morphological changes of the pathogenic fungi on the leaf surface before and after treatment of COY were observed. COY made of rape seed oil and COY+$CaCO_3$+neem oil mixture were sprayed three times with 5 days interval to foliar parts of eggplant, paprika and tomato and the disease development were examined 5 days after final spray. In eggplant, the control efficacy of COY to powdery mildew was 94.6%. In paprika, the control efficacy of COY to powdery mildew was 91.6% and that of COY+$CaCO_3$+neem oil mixture was 96.2% that revealed little higher than COY itself. In tomatoes(cherry or maturity tomato), the control efficacy of COY were about 91 %, however, when COY mixture were sprayed to tomato leaves and stems the powdery mildew was controlled completely. Typical and healthy mycelia, conidiophores and condia were observed through scanning electron microscope in COY unsprayed leaf surface, on the other hand destroyed and winkled mycelia and conidiophores were observed in COY treated leaves regardless host plants nor taxonomic differences of fungi.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.746-752
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• 2018

In this study, an optimized process for the waste cooking oil based biodiesel production using microwave energy was designed by using Box-Behnken design model. The process variables were chosen as a mole ratio of the methanol to oil, microwave power, and reaction time. Fatty acid methyl ester (FAME) content was then measured. Through the results of basic experiments, the range of optimum operation variables for the Box-Behnken design model, such as the methanol/oil mole ratio and reaction time, were set as between 8 to 10 and between 4 to 6 min, respectively. Ranges of the microwave power were set as from 8 to 12 W/g for 1.30 mg of KOH/g, acid value, while from 10 to 14 W/g for 2.00 mg of KOH/g, acid value. The optimum methanol/oil mole ratio, microwave power, and reaction time were reduced to 7.58, 10.26 W/g, and 5.1 min, respectively, for 1.30 mg KOH/g of acid value. Also, the optimum methanol/oil mole ratio, microwave power, and reaction time were 7.78, 12.18 W/g, and 5.1 min, respectively, for 2.00 mg KOH/g of acid value. Predicted FAME contents were 98.4% and 96.3%, with error rates of less than 0.3%. Therefore, when the optimized process of biodiesel production using microwave energy was applied to the Box-Behnken design model, the low error rate could be obtained.

• Journal of the Korean Wood Science and Technology
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• v.39 no.6
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• pp.498-504
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• 2011

The purpose of this study was to investigate and develop an eco-frendly wood adhesive based on vegetable oil (especially soybean oil), the renewable and sustainable natural resources, using ozonification technology for the chemical structure modification. The waste soybean oil (WSBO) was reacted with $O_3$ at the rate of $450m{\ell}$(acetone) : $50m{\ell}$ (WSBO) for different times, 1, 2, 3 hrs. The investigation of the modified chemical strecture of the ozonied WSBOs were conducted using FT-IR. As ozonification time increased, the peak of the unsaturated double bonds was disappeared especially ozonized-3hrs and aldehyde or carboxyl peak appeared because ozonification broke the oil into small molecules. The plywood were made at $150^{\circ}C$ with 4 minutes hot-press time using the different ozonized 3 hrs WSBO/pMDI adhesives and were tested for the dry, wet, cyclic boil test according to the Korea Industrial Standard F3101 Ordinary plywood. The bond strengths gradually increased until 1 : 0.5~1 : 3, but it decreased 1 : 4, as the contents of pMDI increased. The results of the dry, wet and cyclic bond strengths the equivalent ratio was formed approximately between 1 : 2~1 : 3. And the 1 : 1~1 : 4 strengths met constantly the standard requirement of 7.0kgf/$cm^2$ (KS F3101). From the comprehensive view on the results of above experiment, it could be confirmed that ozonized WSBO/pMDI has characteristics of effective reactivity and wet stability showed as an excellent candidate of wood adhesive applications.

• Applied Biological Chemistry
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• v.41 no.8
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• pp.578-582
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• 1998

Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• Korean Journal of Organic Agriculture
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• v.21 no.2
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• pp.265-270
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• 2013

Cooking oil and yolk mixture (COY) was applied to control the powdery mildew of sweet persimmon at the research field of Gyeongsangnam-do Agricultural Research and Extension Services from 2010 to 2011. COY was sprayed three times with 10 days interval on foliar parts of sweet persimmon and the disease development was monitored after 5 days of final spray. Diseased leaf area rate was 13.4% and the control efficacy of COY against powdery mildew was 80.5%. Disease rate was 68.6% on negative control. Using scanning electron microscope (SEM), the morphological changes of the powdery mildew fungus on the leaf surface were observed. On COY-treated leaves, fungal mycellia were morphologically characterized by a loss in cell volume, shriveling, plasma membrane rupture, and subsequent loss of intracellular contents. It may due to the destruction of fungal cell wall or membrane structure.

• Journal of the Korea Institute of Building Construction
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• v.15 no.2
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• pp.201-207
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• 2015

In this paper, a series of experiments was conducted to evaluate the resistibility of carbonation and freeze-thawing damage of the high-volume blast furnace slag concrete using expancel, the expandable microsphere, and ERCO, emulsified refine cooking oil. The concrete mixture of 0.45 water-to-binder ratio with 60% of blast furnace slag was evaluated for carbonation, freeze-thawing resistibility, SEM, and porosity. According to the previous research, replacing ERCO contributes on improving carbonation resistibility with capillary pore filling effect by soap foaming reaction of ERCO while significantly decreased freeze-thawing resistibility. To improve this decreased freeze-thawing resistibility, expancel was used, and thus freeze-thawing resistibility was improved as the replacement ratio of expancel was increased. It is considered that the selective volume shrunken effect of expancel due to the external pressure and decreased air void spacing factor due to expancel.

• Animal Bioscience
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• v.35 no.7
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• pp.1100-1108
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• 2022

Objective: The objective of this study was to evaluate the effect of waste cooking oil (WCO) addition on ammonia (NH₃) emissions during the composting of dairy cattle manure under two aeration conditions. Methods: The composting tests were conducted using the laboratory-scale composting apparatuses (14 L of inner volume). Three composting treatments (Control, WCO1.5, and WCO3, with WCO added at 0 wt%, 1.5 wt%, and 3 wt% of manure, respectively) were performed in two composting tests: aeration rate during composting was changed from 0.55 to 0.45 L/min in Test 1, and fixed at 0.3 L/min in Test 2, respectively. The NH₃ emitted and nitrogen losses during the composting were analyzed, and the effect of the addition of WCO on NH₃ emissions were evaluated. Results: Both tests indicated that the composting mixture temperature increased while the weight and water content decreased with increasing WCO content of the composting mixtures. On the other hand, the NH₃ emissions and nitrogen loss trends observed during composting in Tests 1 and 2 were different from each other. In Test 1, NH₃ emissions and nitrogen losses during composting increased with increasing WCO contents of the composting samples. Conversely, in Test 2, they decreased as the WCO contents of the samples increased. Conclusion: The WCO addition showed different effect on NH₃ emissions during composting under two aeration conditions: the increase in WCO addition ratio increased the emissions under the higher aeration rate in Test 1, and it decreased the emissions under the lower aeration rate in Test 2. To obtain reduction of NH₃ emissions by adding WCO with the addition ratio ≤3 wt% of the manure, aeration should be considered.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.