• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.57-61
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• 2003

Variations in NMR relaxation time during freezing and thawing processes in pork loins were investigated. Continuous distribution analysis of data obtained from $T_2\;CPMG$ were carried out to observe the changes in water content in the muscles. Solid fat content slightly increased with decreasing temperature, then showed sharp increase at $-4^{\circ}C$, reaching 85% at $-25^{\circ}C$. Relaxation time decreased with decreasing temperature, suggesting that ice crystals gradually formed at freezing temperature. $T_2$ relaxation time during thawing was higher than that during freezing, suggesting that ice crystals melted by thawing and resulted in water loss from meat. Continuous distribution analysis of data obtained from Carr-Purcell-Meiboom-Gill experiments shows one to four components on the spectra during freezing and thawing processes. The area of major components between 30 to 45 ms decreased with decreasing temperature, and were not detected below $-4^{\circ}C$, below which only $T_s$ signal was detected. The area of $T_s$ decreased with decreasing temperature. Between -4 to $10^{\circ}C$, the areas of $T_m$ and $T_l$ during thawing were larger than those during freezing. These results suggest that the exchange between bound water and free water takes place during freezing and thawing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.2
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• pp.125-135
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• 1977

Recently, culture of Undaria pinnatifida, one of the representative esculent sea weed, has been prevailing in tile east and south coasta of Korea and reached the mass culture stage. In this study, compositional quality factors for food were studied and the contributory effects of blanching and pigment fixatives in the quality retention of cultured Undaria pinnatifida are discussed. When the place and time of harvesting were the same, cultured pinnatifida showed scarce difference in the chemical composition comparing to tile naturally grown Undaria pinnatifida, but cultured Undaria pinnatifida shelved a considerable difference depending upon the cultured places. In the chemical composition of Undaria pinnatifida, the alginic acid comprising about $40\%$ of the whole solid materials seemed to be responsible for the compositional puality. The chlorophyll and carotenoid content of the clutured Unaria pinnatifida were considerably lower than that of the naturally grown Undaria pinnatifida and wass inferior in puality by color to the naturally grown one. Dried Undaria pinnatifida contained a considerable amount of amino-N, mannitol, and soluble minerals and it is considered that these components play a great role in the relish effects. It could also be evaluated as a good albuminous source for food science the dried pinnatifida contains about $18\%$ of crude protein. In the analysis of free amino acid composition of dried Undaria pinnatifida, the naturally growm samples showed so what higher levels in all amino acid content than the cultured samples. The contents of theronine, alanine, and glutamic acid were major in quantity wherease histidine cysteine, tyrosine, and phenylalanine were minor. The contents of such amino acids like serine and proline were particularly low or undetectable. The results of amino acid analysis of the acid hydrolysates of dried Undaria pinnatifida in quantity of individual amino acid showed te same pattern as that of free amino acid. It is noticed that Undaria pinnatifida seemed to contain good quality protein since the contents of essential amino acids were considerably higher and uniform. By blanching the fresh sample, the water soluble components brought about cousiderable loss, and, particularly, it was noteworthy that both mannitol and soluble minerals apparently decreased. In the pigment analysis of the dried sample, blanching was effective to retain chlorophyll and carotenoid. The addition of pigment fixatives in blanching solution such as Ca-gluconate, Ca-carbonate, and Ca-hydroxide did not exhibit much effect on the pigment retention except that Ca-carbonate shelved some effect only in the early stage of storage.

• Transactions of the Korean hydrogen and new energy society
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• v.13 no.2
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• pp.143-150
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• 2002

The thermal behavior of $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ prepared by a co-precipitation wasinvestigated for Hz generation by the thermochemical cycle. The reduction reaction of $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ started from $480^{\circ}C$, and the weight loss was 1.6 wt% up to $1100^{\circ}C$. At this reaction, $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ was reduced by release of oxygen bonded with the $Fe^{3+}$ ion in the B site of ($CO_{0.5}$ $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$. In the $H_2O$ decomposition reaction, $H_2$ was generated by oxidationof reduced $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$. The crystal structure of $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ for reduction reaction maintained spinel structure and the lattice constant of $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ ($8.41\AA$) was enlarged to $8.45\AA$. But the lattice constant of $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ after $H_2O$ decomposition reaction did not change to $8.45\AA$. Then, $(Co_{0.5}\;Mn_{0.5})Fe_2O_4$ is excellent material in the thermochemical cyclic reaction due to release oxygen at low temperature for the reduction reaction and produce $H_2$ maintaining crystal structure for redox reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Journal of Service Research and Studies
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• v.8 no.1
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• pp.103-122
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• 2018

The purpose of this study is to present the direction of ELS investment by analyzing the actual investment return of the ELS commodities and analyzing the investment effect of ELS that investors have felt unsatisfactory at financial marketing service. The research method is based on the step-down type ELS. We calculated the probability of achieving early redemption condition and maturity repayment condition, early redemption estimated yield, and maturity repayment estimated yield. As the study result, the probability of achieving 100% of the early redemption condition was 74.5%, and the probability of the early redemption condition 95% was 83.0%, 90% was 89.5%, 85% was 92.5%, and 80% was 96.5% respectively. In the case of the lowest 75%, the probability of holding to maturity is analyzed to be 2.5%, and the probability of early redemption is high. The probability of the stock price growth within 65% of the maturity repayment condition was 98.5% and the probability of the stock price growth within 60%~45% of the maturity repayment condition was 100%. 65% of maturity repayment condition was analyzed as 1.5% risk of principal loss, and the probability of achieving the committed yield of maturity was high. As a key measure of ELS investment, it is advantageous to select a commodity with a low rate of maturity repayment and a high rate of early redemption.

• Elastomers and Composites
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• v.42 no.4
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• pp.238-248
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• 2007

A series of polyhydroxyamides(PHAs) having ether linkages in the polymer backbone were prepared via solution polycondensation at low temperature. These polymers were studied by FT-IR, $^1H-NMR$, DSC, TGA and PCFC. The PHAs exhibited inherent viscosities in the range of $0.5{\sim}1.1dL/g\;at\;35^{\circ}C$ in DMAc solution. Most of PHAs except PHA 3 were soluble in polar organic solvents such as N,N-dimethylacetamide(DMAc), N-methyl-2-pyrrolidone(NMP), and N,N-dimethylform-amide(DMF). Subsequent thermal treatment of PHAs afforded polybenzoxazols(PBOs). However, the PBOs were insoluble in a variety of solvents. Most of the PBOs except PBO 3 showed glass-transition temperature($T_g$) in the range of $200{\sim}246^{\circ}C$ by DSC and maximum weight loss temperature in the range of $597{\sim}697^{\circ}C$ in nitrogen by TGA. PBOs showed high char yields in the range of $51{\sim}64%$. PCFC results of the PBOs showed the heat release(HR) capacity, $8{\sim}65J/gK$ and total heat release(total HR), $2.4{\sim}4.7kJ/g$.

• Food Science and Preservation
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• v.18 no.5
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• pp.651-660
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• 2011

This study was conducted to evaluate the quality characteristics of and chilling injury development in 'Ooishiwase' plum fruits after harvest, according to the ripening stage and storage temperature. The fruits were harvested at three ripening stages (60, 80, and >90% skin color) and were then stored at 1, 4, 5, 6, and $20^{\circ}C$ cold-storage rooms for up to 48 days. The fruit quality parameters, respiration patterns, and chilling injury development were monitored during the storage periods and the three days of subsequent ripening at $20^{\circ}C$. The fruits harvested at the 60%-skin-color stage maintained the flesh firmness, color, weight loss, and TA, and their respiration rates and ethylene production were decreased compared with the 80%-or >90%-skin-color fruits, at a lower storage temperature. The major symptoms of chilling injuries in the Ooishiwase plums were gel breakdown, flesh browning, and flesh translucency. These symptoms appeared at all the low-storage-temperature and ripening treatment stages. When the fruits, however, were harvested at a more immature stage and were stored at a lower storage temperature, the chilling injury development decreased. These results show that the development of chilling injury in Ooishiwase plums is related to the climacteric behavior during cold storage.

• Clean Technology
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• v.17 no.4
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• pp.314-324
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• 2011

Several amide derivatives have been used as additives for base oil of metal working fluids and pressure working oils. In this paper, a series of succinic acid alkyl half-amide derivatives were synthesized as over 97% yields by ring-opening reaction of succinic anhydride and several amines and were soluble in 100 N base oil within 1 wt% concentration. The structures of the synthesized amides were confirmed by $^1H$-NMR, FT-IR spectrum and GC analysis. Anti-corrosion properties of the amides in sea water were evaluated through ASTM D665 method and weight loss method. As the results of anti-corrosion properties, the properties of the amides with shorter alkyl chain and high concentration showed better performance than those with longer alkyl chain and low concentration. Also, the dialkyl amides showed better anti-corrosion properties than those of the monoalkyl amides. Inhibition efficiency% (IE%) was over 93% in the concentration of 40 ppm and corrosion rate (CR) was below 0.5 mm/year in the same concentration.

• Korean Journal of Materials Research
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• v.21 no.10
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• pp.573-579
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• 2011

Highly textured Ag, Al and Al:Si back reflectors for flexible n-i-p silicon thin-film solar cells were prepared on 100-${\mu}m$-thick stainless steel substrates by DC magnetron sputtering and the influence of their surface textures on the light-scattering properties were investigated. The surface texture of the metal back reflectors was influenced by the increased grain size and by the bimodal distribution that arose due to the abnormal grain growth at elevated deposition temperatures. This can be explained by the structure zone model (SZM). With an increase in the deposition temperatures from room temperature to $500^{\circ}C$, the surface roughness of the Al:Si films increased from 11 nm to 95 nm, whereas that of the pure Ag films increased from 6 nm to 47 nm at the same deposition temperature. Although Al:Si back reflectors with larger surface feature dimensions than pure Ag can be fabricated at lower deposition temperatures due to the lower melting point and the Si impurity drag effect, they show poor total and diffuse reflectance, resulting from the low reflectivity and reflection loss on the textured surface. For a further improvement of the light-trapping efficiency in solar cells, a new type of back reflector consisting of Ag/Al:Si bilayer is suggested. The surface morphology and reflectance of this reflector are closely dependent on the Al:Si bottom layer and the Ag top layer. The relationship between the surface topography and the light-scattering properties of the bilayer back reflectors is also reported in this paper.

• Food Science and Preservation
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• v.11 no.2
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• pp.189-194
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• 2004

This experiment was carried out to compare the quality of semi-dried persimmon according to various drying methods and ripeness degree of persimmons. Most of persimmons were dried naturally there were much opportunities of contamination by impurities, microorganism and discoloration. There were need for developing various drying methods and knowing proper mature degree of persimmons in order to enhance the quality of semi-dried persimmons. Drying time of semi-dried persimmons by hot-air, far infrared ray and dehumid drying could be shorten approximately 11∼12 days, comparing with natural drying. And the loss ratio of natural drying and artifical drying were 7.0% and 0.0%. The moisture content of natural drying and dehumid drying were simillar and the hardness were very low in comparing other drying methods. Average pannel scores in semi-dried persimmons after drying showed that dehumid drying and natural drying were excellent in total prefernce ; 3.9 and 3.4, respectively. Unriped persimmons showed lower moisture content, color values and higher hardness than riped and overriped persimmons. The total preference of riped and overriped fruit were superior than unriped fruit.