• Journal of Life Science
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• 제17권8호통권88호
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• pp.1121-1128
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• 2007

The fruits of Zanthoxylum piperitum are known as having various physiology vitality, and the abstraction ingredient of the pericarp is also known as having strong antibiotic activities against various bacteria. Therefore, this study was carried out to estimate the effect of physiology vitality when the abstraction ingredient of Z. piperitum was added in soy sauce(Chopi-kanjang) and soybean paste(Chopi-doenjang). For the antibiotic activity against the pathogens of sitotoxism such as Staphylococcus aureus, Salmonella typhimurium, Vibrio parahemolyticus, Escherichia coli 0157:H7, the extracts of the Chopi-kanjang was added 1%, 2%, 4% pericarp of Z. piperitum in the manufacturing process of soy source. According to the results, the growth of E. coli 0157:H7 and V. parahemolyticus were respectively inhibited as 70% and 50% by the Chopi-kanjang added 2% of the ingredient. For the antibiotic effects of the aforementioned Chopi-kanjang against Sal. typhimurium and Sta. aureus, the growth of those pathogens was also inhibited between 40% and 60% according to the manufacturing period of Chopi-kanjang. It was confirmed that the antibiotic activity using the mixture of the abstraction ingredient and Chopi-doenjang was lower than those of Chopi-kanjang. In order to estimate the anticancer activity using by caspase-3 activity, the mixture of the abstraction ingredient of the pericarp of Z. piperitum and Chopi-kanjang was treated to leukemia cells. According to the results, the activities of caspase-3 using the mixture added 1%, 2% and 4% of the abstraction ingredient were respectively increased as much as 4, 12, 15 times comparing with the control which was treated with the soy source only. It could be that the mixture of the abstraction ingredient of the pericarp of Z. piperitum and soy source induced apoptosis, and the mixture of the abstraction ingredient and soybean paste had no effect on the activity of caspase-3. In order to find out the death of the aforementioned cells caused by necrosis or apoptosis, DNA fragmentation in the cell was examined. U-937 cells showed apoptotic DNA fragmentation in the incubation with Chopi-kanjang extract.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권8호
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• pp.1180-1185
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• 2015

This study was performed to investigate the biological activity of yangha flower buds as well as to manufacture of yanggeng prepared with various levels (0 g, 3 g, 6 g, 9 g, and 12 g) of yangha flower buds. DPPH and ABTS scavenging activities of yangha flower buds were 96% and 57% compared to levels of vitamin C, respectively. In the oxygen radical antioxidant capacity assay, antioxidant activity increased dose dependently up to $500{\mu}g/mL$ of yangha flower buds. There was no toxicity up to $1,000{\mu}g/mL$ in vascular smooth muscle cells, and yanggeng significantly reduced migration and proliferation by platelet-derived growth factor-BB-stimulated rat aortic smooth muscle cell migration and proliferation. In the sensory evaluation, the optimal sample was YY9, which was prepared with 9 g of yangha flower buds. It can be concluded that yangha flower buds show antioxidant and vascular protective activities. The optimal sample (YY9) is expected to contribute as a new functional food.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 춘계학술대회 초록집
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• pp.87-87
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• 2010

Photoelectrochemical (PEC) systems are promising methods of producing H2 gas using solar energy in an aqueous solution. The photoelectrochemical properties of numerous metal oxides have been studied. Among them, the PEC systems based on TiO2 have been extensively studied. However, the drawback of a PEC system with TiO2 is that only ultraviolet (UV) light can be absorbed because of its large band gap (3.2 - 3.4 eV). Two approaches have been introduced in order to use PEC cells in the visible light region. The first method includes doping impurities, such as nitrogen, into TiO2, and this technique has been extensively studied in an attempt to narrow the band gap. In comparison, research on the second method, which includes visible light water splitting in molecular photosystems, has been slow. Mallouk et al. recently developed electrochemical water-splitting cells using the Ru(II) complex as the visible light photosensitizer. the dye-sensitized PEC cell consisted of a dye-sensitized TiO2 layer, a Pt counter electrode, and an aqueous solution between them. Under a visible light (< 3 eV) illumination, only the dye molecule absorbed the light and became excited because TiO2 had the wide band gap. The light absorption of the dye was followed by the transfer of an electron from the excited state (S*) of the dye to the conduction band (CB) of TiO2 and its subsequent transfer to the transparent conducting oxide (TCO). The electrons moved through the wire to the Pt, where the water reduction (or H2 evolution) occurred. The oxidized dye molecules caused the water oxidation because their HOMO level was below the H2O/O2 level. Organic dyes have been developed as metal-free alternatives to the Ru(II) complexes because of their tunable optical and electronic properties and low-cost manufacturing. Recently, organic dye molecules containing multi-branched, multi-anchoring groups have received a great deal of interest. In this work, tri-branched tri-anchoring organic dyes (Dye 2) were designed and applied to visible light water-splitting cells based on dye-sensitized TiO2 electrodes. Dye 2 had a molecular structure containing one donor (D) and three acceptor (A) groups, and each ended with an anchoring functionality. In comparison, mono-anchoring dyes (Dye 1) were also synthesized. The PEC response of the Dye 2-sensitized TiO2 film was much better than the Dye 1-sensitized or unsensitized TiO2 films.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권9호
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• pp.1317-1324
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• 2015

The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at $4{\pm}1^{\circ}C$ for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.

• Journal of the Institute of Electronics Engineers of Korea SD
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• 제38권11호
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• pp.771-780
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• 2001

It is indispensable to use the process and device simulation tool in order to analyze accurately the electrical characteristics of ULSI CMOS devices, in addition to developing and manufacturing those devices. The 3D Monte Carlo (MC) simulation result is not efficient for large-area application because of the lack of simulation particles. In this paper is reported a new efficient simulation strategy for 3D MC ion implantation into large-area application using the 3D MC code of TRICSI(TRansport Ions into Crystal Silicon). The strategy is related to our newly proposed split-trajectory method and ion-splitting method(ion-shadowing approach) for 3D large-area application in order to increase the simulation ions, not to sacrifice the simulation accuracy for defects and implanted ions. In addition to our proposed methods, we have developed the cell based 3D interpolation algorithm to feed the 3D MC simulation result into the device simulator and not to diverge the solution of continuous diffusion equations for diffusion and RTA(rapid thermal annealing) after ion implantation. We found that our proposed simulation strategy is very computationally efficient. The increased number of simulation ions is about more than 10 times and the increase of simulation time is not twice compared to the split-trajectory method only.

• The Korean Journal of Food And Nutrition
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• 제33권4호
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• pp.381-389
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• 2020

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

• Korean Journal of Materials Research
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• 제21권5호
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• pp.243-249
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• 2011

To reduce manufacturing costs of crystalline silicon solar cells, silicon wafers have become thinner. In relation to this, the properties of the aluminium-back surface field (Al-BSF) are considered an important factor in solar cell performance. Generally, screen-printing and a rapid thermal process (RTP) are utilized together to form the Al-BSF. This study evaluates Al-BSF formation on a (111) textured back surface compared with a (100) flat back surface with variation of ramp up rates from 18 to $89^{\circ}C$/s for the RTP annealing conditions. To make different back surface morphologies, one side texturing using a silicon nitride film and double side texturing were carried out. After aluminium screen-printing, Al-BSF formed according to the RTP annealing conditions. A metal etching process in hydrochloric acid solution was carried out to assess the quality of Al-BSF. Saturation currents were calculated by using quasi-steady-state photoconductance. The surface morphologies observed by scanning electron microscopy and a non-contacting optical profiler. Also, sheet resistances and bulk carrier concentration were measured by a 4-point probe and hall measurement system. From the results, a faster ramp up during Al-BSF formation yielded better quality than a slower ramp up process due to temperature uniformity of silicon and the aluminium surface. Also, in the Al-BSF formation process, the (111) textured back surface is significantly affected by the ramp up rates compared with the (100) flat back surface.

• Korean Journal of Food Science and Technology
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• 제30권2호
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Applied Biological Chemistry
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• 제48권4호
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• pp.382-387
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• 2005

The aim of this study was to identify binding properties of germanium (Ge) in Germanium-fortified Yeast using optimum manufacturing process. The ratio of yeast cell and germanium solution was 1 : 0.5 (50%), and pH 6.5, $35^{\circ}C$ and 20 h during fermentation, and Germanium-fortified Yeast produced. In results of the XRD, NMR and FT-IR analysis, it was different adding inorganic Ge $(GeO_2)$ during fermentation process from transformed into germanium in Germanium-fortified Yeast. And germanium concentration was not shown any difference before and after in the dialysis test with SGF (simulated gastric fluids). Therefore, Germanium-fortified Yeast of Geranti made by using biosynthetic technology was considered that transformed into organic properties during fermentation process. And, this result showed that Germanium-fortified Yeast was not dissociated under SGF (simulated gastric fluids) condition because of its structural binding safety. Thus, Germanium-fortified Yeast was transformed into organic germanium during biosynthetic cultivation. It is expected that this Germanium-fortified Yeast can be applied as a new dietary functional materials for cellular immunity, recovery of injured cells and immune system, and possible anticancer activities by activation immune cells like macrophage.

• Journal of Energy Engineering
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• 제19권2호
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• pp.73-80
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• 2010

A solid oxide fuel cells(SOFC) is a clean energy technology which directly converts chemical energy to electric energy. When the SOFC is used in cogeneration then the efficiency can reach higher than 80%. Also, it has flexibility in using various fuels like natural gases and bio gases, so it has an advantage over polymer electrolyte membrane fuel cells in terms of fuel selection. A typical cathode material of the SOFC in conjunction with yttria stabilized zirconia(YSZ) electrolyte is still Sr-doped $LaMnO_3$(LSM). Recently, application of mixed electronic and ionic conducting perovskites such as Sr-doped $LaCoO_3$(LSCo), $LaFeO_3$(LSF), and $LaFe_{0.8}Co_{0.2}O_3$(LSCF) has drawn much attention because these materials exhibit lower electrode impedance than LSM. However, chemical reaction occurs at the manufacturing temperature of the cathode when these materials directly contact with YSZ. In addition, thermal expansion coefficient(TEC) mismatch with YSZ is also a significant issue. It is important, therefore, to develop cathode materials with good chemical stability and matched TEC with the SOFC electrolyte, as well as with high electrochemical activity.