• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Journal of Powder Materials
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• v.27 no.6
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• pp.477-483
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• 2020

Metal-organic frameworks (MOFs) are of significant interest because of their high porosity, which facilitates their utilization in gas storage and catalysis. To enhance their current properties in these applications, it is necessary to elucidate the interactions between molecules in a confined environment that differ from those in bulk conditions. Herein, we study the confined molecular interaction by investigating the solvent-dependent photophysical properties of two different-sized molecules inside MOF-5. Ruthenium tris-bipyridine (Rubpy) and coumarin 153 (C153) are encapsulated in MOF-5. Rubpy with MOF-5 (Rubpy@MOF) is prepared by building MOF-5 around it, resulting in limited space for solvent molecules in the pores. The smaller C153 is encapsulated in the preformed MOF-5 (C153@MOF) by simply soaking the MOF in a concentrated C153 solution. C153@MOF permits more space for solvent molecules in the pore. Their characteristic absorption and emission spectra are examined to elucidate the confined molecular interactions. Rubpy@MOF and C153@MOF exhibit different spectral shifts compared to the guest molecules under bulk conditions. This discrepancy is attributed to the different micro-environments inside the pores, derived from confined host-guest interactions in the interplay of solvent molecules.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.11-15
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• 1977

Brownish discoloration develops very rapidly in the storage of dried oyster. This undesirable browning is mainly caused by the series of reactions of sugar-amino condensation, enzymatic oxidation of tyrosine and/or the oxidative rancidity of lipids in the tissue of oyster. Sulfites are commonly used as inhibitors for Maillard type browning reactions in agricultural products. The inhibitory effect of sulfite treatment on canned oysters was also confirmed in some investigations. The results suggested that sulfites not only work on blocking tile amadori rearrangement but also on the reduction of free tyrosine which retards the progress of enzymatic oxidation of tyrosine tyrosinase. In this paper, the effect of sodium sulfite treatment on the reduction of reducing sugar and free tyrosine as a function i)f browning inhibition in oyster was tested and other treatment with glucose-oxidase and yeast were also applied. In preparation of samples, fresh oysters were soaked in sodium sulfite solution by various concentration for different treating times, washed in running water to remove the sulfite residue, and finally dried in the shade. In the result, the treatment of sodium sulfite was certainly effective on the reduction of both free tyrosine and reducing sugars in fresh oyster. The best results were obtained by the treatment of 0.5M sodium sulfite solution for 60 minutes each for soaking and washing. Treatment with, glucose-oxidase and yeast solutions, however, did appear somewhat effective but it required so much time for a certain effect that it seemed not practically applicable.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.430-434
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• 1989

The effect on pretreatments with sugar and blanching on the quality of dried carrot flake were investigated. The color of carrot flakes soaking in sugar solution for 2 mins $(60^{\circ}C,\;30 Brix)$ after water blanching $(100^{\circ}C,\;10 min)$ was similar to fresh carrots and the carrot flakes contained relatively high carotene and $Cu^{++}$ values. The osmotic dehydration with sugar solution $(80^{\circ}C,\;40\;Brix)$ prior to air drying reduced browning reaction and shrinkage. According to sensory test, no significant difference occured, after osmotic dehydration, among air drying. But there was a significant difference occured air drying after water blanching.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.91-99
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• 2006

This study was conducted to determine the influence of postharvest dipping treatment with aminoethoxyvinylglycine (AVG) on ethylene production and composition of non-cellulosic neutral sugars in cell walls of 'Tsugaru' apple fruits during storage. Fruits were harvested on August 20, soaked in AVG 50 and 75 $mg L^{-1}$ solution for 5 minutes, and stored in cold storage chamber at $0{\pm}1^{\circ}C$ for 60 days. Fruit quality factor, ethylene productions, and cell wall component changes were investigated at 20 days interval. As a result, the fruit firmness and acid content were much higher in AVG treated fruits than those of untreated one during 60 days of cold storage. Ethylene production of AVG treated fruits was reduced to the level of 1/10 compared with untreated one. As to the change of non-cellulosic neutral sugars in the cell walls of 'Tsu- garu' fruits, the major sugar was arabinose and galactose in water, CDTA and $Na_2CO_3$ soluble fractions. The content of arabinose and galactose in untreated fruits increased as the softening of fruits was in progress, but the fruits treated with AVG showed a little change during storage, so it is predicted that these two cell wall compositional sugars were not solubilized by the treatment of AVG. Accordingly, the marketability of 'Tsu- garu' fruits could remarkably increase when soaking the fruits in AVG solution after harvest.

• Korean Chemical Engineering Research
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• v.55 no.1
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• pp.115-120
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• 2017

In recent, it is worldwide issued that nanoscale science and technology as a solution have supported to increase the sensing performance in carbon nanotube based biosensor system. Containing material chemistry in various nanostructures has formed their high potentials for stabilizing and activating biocatalyst as a bioreceptor for medical, food contaminants, and environmental detections using electrode modification technologies. Especially, the large surface area provides the attachment of biocatalysts increasing the biocatalyst loading. Therefore, nano-scale engineering of the biocatalysts have been suggested to be the next stage advancement of biosensors. Here, we would like to study the electrical mechanism depending on the exposure methods (soaking or dropping) to the sample solution to the assembled carbon nanotubes (CNTs) on the gold electrodes of biosensor for a simple and highly sensitive detection. We performed various experiments using polar and non-polar solutions as sampling tests and identified electrical response of assembled CNTs in those solutions.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.833-836
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• 2004

Effects of pickling soybeans in acidic solution on soybean isoflavone, and pH and color of immersing solution were investigated. Soybean cultivars, Seoritae and Seomoktae (black beans) and Myeongju-namul (yellow bean), were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. Isoflavone content increased rapidly during pickling, reaching 51.8 (Seomoktae)-106.8% (Myeongju-namul). Increase of aglycone types, from 6.2-9.3% to 20.9-50.8%, was particularly noted, while glycosidic ones were less affected. Acidity of persimmon vinegar increased from 3.4 to 4.4 up to 4 days of soaking and decreased slowly thereafter. Color 'L' and 'b' values of persimmon vinegar decreased significantly, whereas 'a' value increased in black beans. All color values of yellow beans were less affected.

• Journal of the Korean Ceramic Society
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• v.52 no.2
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• pp.103-107
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• 2015

The effective glass frit composition used to absorb laser energy and to seal commercial dye-sensitized solar cell panel substrates has been previously developed using $V_2O_5-TeO_2$-based glass with 10 wt% ${\beta}$-eucryptite as a CTE controlling filler. The optimum sealing conditions are provided using a 3 mm beam, a laser power of 40 watt, a scan speed of 300 mm/s, and 200 irradiation cycles. In this study, the feasibility of the developed glass frit is investigated in terms of the sealing strength and chemical durability against the commercial iodide/triiodide electrolyte solution and fluorine-doped tin oxide (FTO) electrode in order to increase the solar cell lifetime. The sealing strength of the laser-sealed $V_2O_5-TeO_2$-based glass frit is $20.5{\pm}1.7MPa$, which is higher than those of thermally sealed glass frit and other reported glass frit. Furthermore, the developed glass frit is chemically stable against electrolyte solutions. The glass frit constituents are not leached out from the glass after soaking in the electrolyte solution for up to three months. During the laser sealing, the glass frit does not react with the FTO electrode; thus, the resistivity of the FTO electrode beneath the laser-sealed area remains the same.

• Korean Journal of Materials Research
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• v.19 no.7
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• pp.362-368
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• 2009

Ti scaffolds with a three-dimensional porous structure were successfully fabricated using powder metallurgy and modified rapid prototyping (RP) process. The fabricated Ti scaffolds showed a highly porous structure with interconnected pores. The porosity and pore size of the scaffolds were in the range of 66$\sim$72% and $300\sim400\;\mu$m, respectively. The sintering of the fabricated scaffolds under the vacuum caused the Ti particles to bond to each other. The strength of the scaffolds depended on the layering patterns. The compressive strength of the scaffolds ranged from 15 MPa to 52 MPa according to the scaffolds' architecture. The alkali treatment of the fabricated scaffolds in an aqueous NaOH solution was shown to be effective in improving the bioactivity. The surface of the alkali-treated Ti scaffolds had a nano-sized fibre-like structure. The modified surface showed a good apatite forming ability. The apatite was formed on the surface of the alkali treated Ti scaffolds within 1 day. The thickness of the apatite increased when the soaking time in a simulated body fluid (SBF) solution increased. It is expected that the surface modification of Ti scaffolds by alkali treatment could be effective in forming apatites in vivo and can subsequently enhance bone formation.

• Plant Biotechnology Reports
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• v.2 no.1
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• pp.41-46
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• 2008

Salinity stress is a major limiting factor in cereal productivity. Many studies report improvements in salt tolerance using model plants, such as Arabidopsis thaliana or standard varieties of rice, e.g., the japonica rice cultivar Nipponbare. However, there are few reports on the enhancement of salt tolerance in local rice cultivars. In this work, we used the indica rice (Oryza sativa) cultivar BR5, which is a local cultivar in Bangladesh. To improve salt tolerance in BR5, we introduced the Escherichia coli catalase gene, katE. We integrated the katE gene into BR5 plants using an Agrobacterium tumefaciens-mediated method. The introduced katE gene was actively expressed in the transgenic BR5 rice plants, and catalase activity in $T_1$ and $T_2$ transgenic rice was approximately 150% higher than in nontransgenic plants. Under NaCl stress conditions, the transgenic rice plants exhibited high tolerance compared with nontransgenic rice plants. $T_2$ transgenic plants survived in a 200 mM NaCl solution for 2 weeks, whereas nontransgenic plants were scorched after 4 days soaking in the same NaCl solution. Our results indicate that the katE gene can confer salt tolerance to BR5 rice plants. Enhancement of salt tolerance in a local rice cultivar, such as BR5, will provide a powerful and useful tool for overcoming food shortage problems.