• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.315-324
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• 1997

Physicochemical properties of potato starches oxidized with sodium hypochlorite containing 1.5, 3.0, 4.5, and 6.0% active Cl/g starch at pH 7.0 were examined. Carboxyl group contents of oxidized potato starches were proportional to active chlorine concentration in use and water binding capacity, alkali number, and solubility increased with increasing the degree of oxidation. Blue value and iodine binding property indicated the change of amylose structure by the oxidation. Gelatinization trends obtained from transmittance and DSC thermograms showed that gelatinization temperature was lower as starch was oxidized higher. X-ray diffraction patterns and scanning electron micrographs implied oxidation might occur on the surface amorphous regions of starch granule.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.66-72
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• 1961

A small size Fischer-Tropsch Catalyst testing apparatus, designed for an operating pressure of 150 psig, was test fabricated from ordinary schedule 40 iron pipes. The operability of the apparatus was tested by charging the reactor tube with the Lurgi Fischer-Tropsch iron Catalyst and passing through it the water gas obtained by gasifying the Korean anthracite using steam and oxygen. With the kind of catalyst charged, the apparatus was proven to daily produce about 50c.c. of synthetic greasy product, water and water soluble compounds, by running at a temperature of $250^{\circ}C$ and at a space velocity of 180 volume of gas per volume of catalyst/hr. About 20 consecutive days of operation is claimed to be sufficient for gathering an enough amount of synthetic products for such ordinary tests as distillation analysis, density measurement, iodine value determination etc. This trial fabrication of apparatus may be the first case of its kind in Korea in that the work has been conducted out in much a pilot plant scheme rather than a routine laboratory way which depends on small glass ware apparatus.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.5
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• pp.393-401
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• 2015

The characteristics of diesel and biodiesel are similar like as cetane number and auto-ignition temperature. High cetane number of diesel and BD could make possible to compression ignition. but BD showed different atomization from diesel due to component like density, viscosity and iodine value etc. Because of this, the biodiesel requires validation. This study using diesel and BD20 investigated effect to durability injector. Durability test were used common rail and bosch solenoid type 5-hole injector. Total test was 672hr but actual running time was 200hr. Spray experiments for spray characteristics were carried out using constant volume combustion chamber. Spray characteristics of diesel and BD showed different result up to durability test time. After 100hr, diesel showed spray shapes were stable but BD was not. After 200hr, difference of diesel and BD spray shapes were grow serious.

• New & Renewable Energy
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• v.8 no.4
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• pp.30-37
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• 2012

Biodiesel was produced by "transesterification" of vegetable oils and animal fats as an alternative to petroleum diesel. The research analysed the fuel characteristics of biodiesel, the yield of by-products and biodiesel, using several vegetable oils - rapeseed oil, camellia oil, peanut oil, sesame oil, perilla oil, palm oil, olive oil, soybean oil, sunflower oil and animal fats such as lard, tallow, and chicken fat. The results showed the yields of biodiesel made from the vegetable oils and animal fats were $90.8{\pm}1.4{\sim}96.4{\pm}0.9%$ and $84.9{\pm}1.1{\sim}89.6{\pm}1.5%$ respectively. Production rates and oxidation characteristics were different depending on the fats applied.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.443-450
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• 2012

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.20 no.2
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• pp.231-241
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• 2022

Several countries, including Korea, are considering the direct disposal of spent nuclear fuels. The radiological safety assessment results published after a geological repository closure indicate that the instant release is the main radiation source rather than the congruent release. Three Safety Case reports recently published were reviewed and the IRF values of seven long-lived radionuclides, including relevant experimental results, were compared. According to the literature review, the IRF values of both the CANDU and low burnup PWR spent fuel have been experimentally measured and used reasonably. In particular, the IRF values of volatile long-lived nuclides, such as ¹²⁹I and ¹³⁵Cs, were estimated from the FGR value. Because experimental leaching data regarding high burnup spent nuclear fuels are extremely scarce, a mathematical modelling approach proposed by Johnson and McGinnes was successfully applied to the domestic high burnup PWR spent nuclear fuel to derive the IRF values of iodine and cesium. The best estimate of the IRF was 5.5% at a discharge burnup of 55 GWd tHM^-1.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.198-204
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• 1979

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.316-325
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• 2011

The property of deep frying oil is one of die important factors in fried food quality. The purpose of this study is to identify die quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying polk cutlets, die flying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of flying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional flyer was significantly increased in die physical values of color and viscosity than that by a modified fryer. In die acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while die iodine value was significantly decreased in die fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In die peroxide value as an indicator of primary oxidation products, die fried oil by both fryers was significantly increased till die second day but decreased in die value after die third day because of unstable hydroperoxides' decomposition. In die p-anicidine value as an indicator of secondary oxidation products, die fried oil in a traditional fryer was significantly increased in die value than that in a modified fry.

• Biomolecules & Therapeutics
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• v.15 no.1
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• pp.65-72
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• 2007

Flax seed(Linseed, Linum usitatissimum L.) and its oil, a richest source of alpha-linolenic acid(ALA)(${\omega}-3$), contain saturated fatty acids, neurotoxic cyanogen glycosides and immuno-suppressive cyclic-nonapeptides. Present paper describes the development of two chemical processes, Process-A and -B, to remove saturated fatty acids and to destroy cyclic nonapeptides and cyanogen glycosides from flax seed oil. Process-A consists of three major steps, i.e., extraction of fatty acid mixture by alkaline saponification, removal of saturated fatty acid by urea-complexation, and triglyceride reconstruction of unsaturated fatty acid via fatty acyl-chloride activation using oxalyl chloride. Process-B consists of preparation of fatty acid ethyl ester by transesterification, elimination of saturated fatty acid ester by urea-complexation, and reconstruction of triglyceride by interesterification with glycerol-triacetate (triacetin). The destruction of lipophilic cyclic nonapeptide during saponification or transesterification processes could be demonstrated indirectly by the disappearance of antibacterial activity of bacitracin, an analogous cyclic-decapeptide. The cyanogen glycosides were found only in the dregs after hexane extraction, but not in the flax seed oil. The reconstructed triglyceride of flax seed oil, obtained by these two different pathways after elimination of saturated fatty acid and toxic components, showed agreeable properties as edible oil in terms of taste, acid value, iodine and peroxide value, glycerine content, and antioxidant activity.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.1001-1010
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• 2005

Bacillus megaterium KL39, an antibiotic-producing plant growth promoting rhizobacterium (PGPR), was selected from soil. The antifungal antibiotic, denoted KL39, was purified from culture filtrate by column chromatography using Dion HP-20, Silica gel, Sephadex LH-20, and prep-HPLC. Thin layer chromatography, employing the solvent system of ethanol:ammonia:water=8:1:1, showed the $R_{f}$. value of 0.32. The antibiotic KL39 showed a negative reaction with ninhydrin solution, positive with iodine vapor, and also positive with Ehrlich reagent. It was soluble in methanol, ethanol, butanol, and acetonitrile, but insoluble in chloroform, toluene, hexane, ethyl ether, or acetone. Its UV spectrum had the maximum absorption at 208 nm. Amino acid composition, FAB-mass, $^{1}H-NMR,\;^{13}C-NMR$, and atomic analyses showed that the antibiotic KL39 (MW=1,071) has a structure very similar to iturin E. The antibiotic KL39 has a broad antifungal spectrum against a variety of plant pathogenic fungi including Rhizoctonia solani, Pyricularia oryzae, Monilinia froeticola, Botrytis cinenea, Altenaria kikuchiana, Fusarium oxysporum, and F. solani. An MIC value of $10\;{\mu}g/ml$ was determined for Phytophthora capsici. Macromolecular incorporation studies with P. capsici using radioactive [$^{3}H-adenine$] as the precursor, indicated that the antibiotic KL39 strongly inhibits the DNA biosynthesis of the fungal cell. Microscopic observation of the antifungal action showed abnormal hyphal swelling of P. capsici. The purified antibiotic KL39 was very effective for the biocontrol of in vivo Phytophthora-blight disease of pepper.