• Journal of Environmental Science International
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• v.12 no.6
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• pp.665-676
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• 2003

To investigate the chemical characteristics of PM$\_$2.5/ in Seoul, Korea, atmospheric particulate matters were collected using a PM$\_$10/ dichotomous sampler including PM$\_$10/ and PM$\_$2.5/ inlet during the period of October 2000 to September 2001. The Inductively Coupled Plasma-Mass Spectromety (ICP-MS), ion Chromatography (IC) methods were used to determine the concentration of both metal and ionic species. A statistical analysis was performed for the heavy metals data set using a principal component analysis (PCA) to derived important factors inherent in the interactions among the variables. The mean concentrations of ambient PM$\_$2.5/ and PM/sub10/ were 24.47 and 45.27 $\mu\textrm{g}$/㎥, respectively. PM$\_$2.5/ masses also showed temporal variations both yearly and seasonally. The ratios of PM$\_$2.5/PM$\_$10/ was 0.54, which similar to the value of 0.60 in North America. Soil-related chemical components (such as Al, Ca, Fe, Si, and Mn) were abundant in PM$\_$10/, while anthropogenic components (such as As, Cd, Cr, V, Zn and Pb) were abundant in PM2s. Total water soluble ions constituted 30∼50 % of PM$\_$2.5/ mass, and sulfate, nitrate and ammonium were main components in water soluble ions. Reactive farms of NH$_4$$\^$+/were considered as NH$_4$NO$_3$ and (NH$_4$)$_2$SO$_4$ during the sampling periods. In the results of PCA for PM$\_$2.5/, we identified three principal components. Major contribution to PM$\_$2.5/ seemed to be soil, oil combustion, unidentified source. Further study, the detailed interpretation of these data will need efforts in order to identify emission sources.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.26-30
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• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.38-43
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• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.227-238
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• 2016

This review article highlights different types of nano-sized catalysts for the selective alcohol oxidation to form aldehydes (or ketones) with supported or immobilized metal nanoparticles. Metal nanoparticle catalysts are obtained through dispersing metal nanoparticles over a solid support with a large surface area. The nanocatalysts have wide technological applications to industrial and academic fields such as organic synthesis, fuel cells, biodiesel production, oil cracking, energy conversion and storage, medicine, water treatment, solid rocket propellants, chemicals and dyes. One of main reactions for the nanocatalyst is an aerobic oxidation of alcohols to produce important intermediates for various applications. The oxidation of alcohols by supported nanocatalysts including gold, palladium, ruthenium, and vanadium is very economical, green and environmentally benign reaction leading to decrease byproducts and reduce the cost of reagents as opposed to stoichiometric reactions. In addition, the room temperature alcohol oxidation using nanocatalysts is introduced.

• Korean Journal of Materials Research
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• v.8 no.11
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• pp.1031-1037
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• 1998

To investigate the effect of cooling rate and annealing temperature on the corrosion of Zircaloy-4 and Zr-2. 5Nb alloys, autoclave corrosion tests were performed at $500^{\circ}C$ for the specimens prepared by various heat treatments. The specimens were heat-treated at $1050^{\circ}C$ for 30 minutes and cooled by ice-brine quenching, water quenching, oil quenching, air cooling, and furnace cooling. To investigate the effect of annealing temperature, the specimens were annealed at $\alpha$, ($\alpha$+$\beta$)-, and $\beta$-temperatures. It was observed from the $500^{\circ}C$ corrosion test that nodular corrosion occurred on the Zircaloy-4 alloy but did not occur on the Zr-2.5Nb alloy. The corrosion resistance of Zircaloy-4 increased with increasing the cooling rate. On the other hand, the corrosion resistance of Zr-2.5Nb decreased with increasing the cooling rate and the annealing temperature. It is suggested that corrosion resistance of Zircaloy-4 would be controlled by the distribution of Fe and Cr element in the matrix and precipitates, while that of Zr-2.5Nb alloy the niobium concentration and $\beta_{-Nb}$ phase.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.995-1000
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• 2004

Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.60-65
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• 2013

This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to $200^{\circ}C$ and to have a valve to control the pressure. French fries were cooked at $180^{\circ}C$ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.

• Polymer(Korea)
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• v.31 no.3
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• pp.189-193
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• 2007

We developed the doxorubicin-loaded PLGA double-layered microspheres using relatively simple oil-in-water (O/W) solvent evaporation method for sustained release of doxorubicin and investigated the release behavior according to PLGA molecular weight and initial drug loading. The double-layered microsphere was characterized on the surface, the cross-section morphology, the behavior of doxorubicin release for 5 weeks by SEM and fluorescence spectrophotometer. Double-layered microspheres showed smooth surfaces and clear difference between core and outer-shell. As the PLGA molecular weight increased, the release rate of doxorubicin-loaded, double-layered microspheres decreased. These results showed that the release behaviors can be controlled by the variation of molecular weight of PLGA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2001.06a
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• pp.162-177
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• 2001

The hydrolysis rates of seven kinds of polyol ester base oils 〔POEs〕 of different branch shape were investigated by using a simple apparatus under mild acidic condition. Seven polyol ester base oils were made of poly hydric alcohols of two-four valence, normal or branched fatty acids of different carbon number. p-Toluene sulfonic acid was used as acid catalyst to accelerate the rate of hydrolysis. Partial esters and fatty acid produced by sequential hydrolysis of POEs were identified and their concentrations were determined by calibrated-internal standard method using Gas Chromatography. The rate constants of each step in sequential hydrolysis were determined by the least square method from rate equation and the concentration of each component, were compared with one another. It was shown that the rate of hydrolysis of POEs was strongly affected by whether molecular structure of fatty acid was straight chain or branch chain and which position was branched. The hydrolysis stability for all the POEs can be reasonably explained by using a steric hindrance effect anticipated fi:om their molecular structures affecting as water molecule makes an attack on the carbonyl carbon of POEs.