• Journal of Powder Materials
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• v.24 no.6
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• pp.457-463
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• 2017

Nanosized $Gd_2O_3:Eu^{3+}$ red phosphor is prepared using a template method from metal salt impregnated into a crystalline cellulose and is dispersed using a bead mill wet process. The driving force of the surface coating between $Gd_2O_3:Eu^{3+}$ and mica is induced by the Coulomb force. The red phosphor nanosol is effectively coated on mica flakes by the electrostatic interaction between positively charged $Gd_2O_3:Eu^{3+}$ and negatively charged mica above pH 6. To prepare $Gd_2O_3:Eu^{3+}$-coated mica ($Gd_2O_3:Eu/mica$), the coating conditions are optimized, including the stirring temperature, pH, calcination temperature, and coating amount (wt%) of $Gd_2O_3:Eu^{3+}$. In spite of the low luminescence of the $Gd_2O_3:Eu/mica$, the luminescent property is recovered after calcination above $600^{\circ}C$ and is enhanced by increasing the $Gd_2O_3:Eu^{3+}$ coating amount. The $Gd_2O_3:Eu/mica$ is characterized using X-ray diffraction, field emission scanning electron microscopy, zeta potential measurements, and fluorescence spectrometer analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Journal of Microbiology and Biotechnology
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• v.26 no.12
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• pp.2087-2097
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• 2016

Most cold-adapted enzymes possess higher $K_m$ and $k_{cat}$ values than those of their mesophilic counterparts to maximize the reaction rate. This characteristic is often ascribed to a high structural flexibility and improved dynamics in the active site. However, this may be less convincing to cold-adapted metabolic enzymes, which work at substrate concentrations near $K_m$. In this respect, cold adaptation of a shikimate kinase (SK) in the shikimate pathway from psychrophilic Colwellia psychrerythraea (CpSK) was characterized by comparing it with a mesophilic Escherichia coli homolog (EcSK). The optimum temperatures for CpSK and EcSK activity were approximately $30^{\circ}C$ and $40^{\circ}C$, respectively. The melting points were $33^{\circ}C$ and $45^{\circ}C$ for CpSK and EcSK, respectively. The ${\Delta}G_{H_2O}$ (denaturation in the absence of denaturing agent) values were 3.94 and 5.74 kcal/mol for CpSK and EcSK, respectively. These results indicated that CpSK was a cold-adapted enzyme. However, contrary to typical kinetic data, CpSK had a lower $K_m$ for its substrate shikimate than most mesophilic SKs, and the $k_{cat}$ was not increased. This observation suggested that CpSK may have evolved to exhibit increased substrate affinity at low intracellular concentrations of shikimate in the cold environment. Sequence analysis and homology modeling also showed that some important salt bridges were lost in CpSK, and higher Arg residues around critical Arg 140 seemed to increase flexibility for catalysis. Taken together, these data demonstrate that CpSK exhibits characteristics of cold adaptation with unusual kinetic parameters, which may provide important insights into the cold adaptation of metabolic enzymes.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.228-234
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• 2006

The culture conditions were investigated to maximize the production of laccase from Fomitella fraxinea mycelia. Among the tested media, mushroom complete medium (MCM) showed the highest production of the enzyme. The optimum culture medium was 2% dextrose, 0.4% $(NH_4)_{2}HPO_4$, 0.05% $Na_{2}HPO_{4}{\cdot}7H_{2}O$, and 0.05% KCl as carbon, nitrogen, phosphorus, and inorganic salt sources respectively. SDS-PAGE followed by laccase activity staining using 2,6-djmethoxyphenol as the substrate was performed to identify the laccase activity under culture conditions studied. Zymogram analysis of the culture supernatant showed a laccase band with a molecular mass of 50 kDa. The enzyme production from F. fraxinea was reached to the highest level after the cultivation for 10 days at $25^{\circ}C$ and initial pH 8. The enzyme activity of the culture supernatant was most active at $50^{\circ}C$ and pH 5.

• Asian Journal of Atmospheric Environment
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• v.7 no.4
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• pp.217-226
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• 2013

The collection of TSP and $PM_{2.5}$ aerosols has been made at the Gosan Site of Jeju Island during 2008-2011, and their ionic and elemental species were analyzed, in order to examine the seasonal variation and characteristics of aerosol compositions. The anthropogenic components ($NH_4{^+}$, $nss-SO_4{^{2-}}$, $NO_3{^-}$, S, Zn, Pb) and the soil components ($nss-Ca^{2+}$, Al, Fe, Ca) showed high concentrations in spring as the prevailing westerly wind, but the concentrations of the sea-salt components ($Na^+$, $Cl^-$) were high in winter. In TSP, the neutralization by $NH_3$ increased in summer, but the neutralization by $CaCO_3$ increased in spring and fall seasons. The organic acids ($HCOO^-$, $CH_3COO^-$) contributed to the acidification of the aerosols by only 5.0%, so the acidification could be mostly contributed by the inorganic acids ($SO_4{^{2-}}$, $NO_3{^-}$). From the examination of the source origins by factor analysis, the compositions of TSP were influenced by the order of soil > anthropogenic > marine, on the other hand, those of $PM_{2.5}$ were by the order of anthropogenic > marine > soil. The backward trajectory analyses showed that the concentrations of $NH_4{^+}$, $nss-SO_4{^{2-}}$, $NO_3{^-}$ and $nss-Ca^{2+}$ increased highly when the air masses had moved from China continent into Gosan area of Jeju Island.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.1
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• pp.89-96
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• 2015

Smart water grid is a water network with communication to save water and energy using various water resources. In smart water grid, water product from the various sources can be blended to be supplied to end-users. The product water blending was reported by literatures while feed water blending has been rarely reported so far. In this work, a commercial reverse osmosis (RO) system design software provided by a membrane manufacturer was used to elucidate the effect of feed water blending on the performance of seawater reverse osmosis (SWRO) plant. Fresh water from exisiting water resource was assumed to be blended to seawater to decrease salt concentration of the RO feed water. The feed water blending can simplify the RO system from double to single pass and decrease seawater intake amount, the unit prices of the RO system components including high pressure pump, and operation risk. Due to the increase in RO plant capacity with the feed water blending, however, the RO membrane area and total power consumption increase at higher water blending rates. Therefore, a specific benefit-cost analysis should be carried out to apply the feed water blending to SWRO plants.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.782-790
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• 2016

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.

• Membrane Journal
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• v.28 no.3
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• pp.169-179
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• 2018

The purposes of this paper were to improve both fouling and chlorine resistance by increasing the hydrophilicity of the reverse osmosis membrane. In order to improve chlorine resistance, the surface of RO membrane was activated by ultraviolet irradiation, and then it was modified by the sol-gel method using Octyltriethoxysilane (OcTES) such as the silane coupling agent to low sensitivity to chlorine, thereby the polyamide active layer was protected and chlorine resistance was improved. In addition, polyglycerol polyglycidyl ether (PGPE) and sorbitol polyglycidyl ether (SPE) coating with different number of epoxides, ring opening reaction of epoxide improved the anti-fouling resistance. The surface modification condition was optimized by FT-IR, XPS, and contact angle analysis. As a result, the permeability reduction rate of the silane-epoxy modified membrane after the fouling test was decreased about 1.5 times as compared with that of the commercial membrane. And the salt rejection was maintained over 90% at $20,000ppm{\times}hr$ even after chlorine resistance test.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.315-320
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• 1983

The water vapor sorption isotherms for a great variety of agricultural products were determined by using the standard salt solution technique at the temperatures of $25^{\circ},\;35^{\circ}\;and\;45^{\circ}C$. The B.E.T. monomolecular layer moisture contents were evaluated from experimental data on the sorption isotherms, and an analysis was made of the thermodynamic functions for water vapor sorption behaviors with respect to the storage stability of dehydrated foods. It may be concluded that the variation of entropy with moisture content of some agricultural products and seaweeds investigated would be a guide for the elucidation of the storage stability of dehydrated foods.

• Journal of Surface Science and Engineering
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• v.42 no.2
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• pp.86-94
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• 2009

Various types of multilayer coatings including Al/$Al_2O_3$ structure have been prepared on Nd-Fe-B permanent magnet to modify the morphology of the coating and to enhance the corrosion resistance of the magnet. Magnetron sputtering has been employed to make the multilayer coatings. $Al_2O_3$sputtering conditions were optimized in reactive sputtering by varying the deposition parameters. The formation of $Al_2O_3$ film was confirmed from the binding energy shift measured by electron spectroscopy for chemical analysis. 3 types of coating structures were designed and prepared by magnetron sputtering. The coating structures consist of (1) single Al coating, (2) modified coatings having oxide or plasma treated layer in the middle of coating structure, and (3) Al/$Al_2O_3$ multilayer coatings. Surface and cross-sectional morphologies showed that Al/$Al_2O_3$ multilayer grew as a layered structure, and that very compact Zone 3 like structure were formed. X-ray diffraction peak showed that the crystal orientations of multilayer coatings were similar to that of the bulk powder pattern. Hardness increased drastically when the Al thickness was around 1im in the Al/$Al_2O_3$ multilayer. From the salt spray test and pressure cooker test, it has been shown that the multilayer coatings showed good corrosion resistance compared to Al single or modified layer coatings.