• Journal of Life Science
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• v.13 no.3
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• pp.258-264
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• 2003

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.307.2-307.2
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• 2016

In this study, we synthesized Au nanoparticles (AuNPs) in polyacrylonitrile (PAN) thin films using a simple annealing process in the solid phase. The synthetic conditions were systematically controlled and optimized by varying the concentration of the Au salt solution and the annealing temperature. X-ray photoelectron spectroscopy (XPS) confirmed their chemical state, and transmission electron microscopy (TEM) verified the successful synthesis, size, and density of AuNPs. Au nanoparticles were generated from the thermal decomposition of the Au salt and stabilized during the cyclization of the PAN matrix. For actual device applications, previous synthetic techniques have required the synthesis of AuNPs in a liquid phase and an additional process to form the thin film layer, such as spin-coating, dip-coating, Langmuir-Blodgett, or high vacuum deposition. In contrast, our one-step synthesis could produce gold nanoparticles from the Au salt contained in a solid matrix with an easy heat treatment. The PAN:AuNPs composite was used as the charge trap layer of an organic nano-floating gate memory (ONFGM). The memory devices exhibited a high on/off ratio (over $10^6$), large hysteresis windows (76.7 V), and a stable endurance performance (>3000 cycles), indicating that our stabilized PAN:AuNPs composite film is a potential charge trap medium for next generation organic nano-floating gate memory transistors.

• Journal of Soil and Groundwater Environment
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• v.15 no.1
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• pp.9-18
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• 2010

In this study, Solid-phase micro-extraction (SPME) with Gas Chromatograph using Flame Ionization Detector (GC/FID) was studied as a possible alternative to liquid-liquid extraction for the analysis of Methyl tert-butyl ether (MTBE) and Tertiary-butyl ether (TBA) in water and an optimization condition of trace analysis of MTBE and TBA using the design of experiment (DOE) was described. The aim of our research was to apply experimental design methodology in the optimization condition of trace analysis of fuel oxygenated compounds in soil-phase microextraction with GC/FID. The reactions of SPME were mathematically described as a function of parameters of Temp ($X_1$), Volume ($X_2$), Time ($X_3$) and Salt ($X_4$) being modeled by the use of the partial factorial designs, which was used for fitting 2nd order response surface models and was alternative to central composite designs. The model predicted agreed with the experimentally observed result ($Y_1$(MTBE, $R^2$ = 0.96, $Y_2$ (TBA, $R^2$ = 0.98)). The estimated ridge of the expected maximum responses and optimal conditions for MTBE and TBA were 278.13 and (Temp ($X_1$) = $48.40^{\circ}C$, Volume ($X_2$) = 73.04 mL, Time ($X_3$) = 11.51 min and Salt ($X_4$) = 12,50 mg/L), and 127.89 and (Temp ($X_1$) = $52.12^{\circ}C$, Volume ($X_2$) = 88.88mL, Time ($X_3$) = 65.40 min and Salt ($X_4$) = 12,50 mg/L), respectively.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.24-27
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• 2009

Solid-state dye-sensitized solar cells (DSSCs) have been constructed employing supramolecular electrolytes with multiple hydrogen bonding. A supramolecule was facilely synthesized by one-pot reaction between the amines of methyl isocytosine (MIC) and the epoxy groups of poly(ethylene glycol diglycidyl ether) (PEGDGE) to produce quadruple hydrogen bonding units. Hydrogen bonding interactions and dissolution behavior of salt in supramolecular electrolytes are investigated. The ionic conductivity of the supramolecular electrolytes with ionic liquid, i.e. 1-methyl-3-propylimidazolium iodide (MPII) reaches $8.5{\times}10^{-5}$ S/cm at room temperature, which is higher than that with metal salt (KI). A worm-like morphology is observed in the FE-SEM micrographs of $TiO_2$ nanoporous layer, due to the connection of $TiO_2$ nanoparticles resulting from adequate coating by electrolytes. DSSCs employing the supramolecular electrolytes with MPII and KI exhibit an energy conversion efficiency of 2.5 % and 0.5 %, respectively, at 100 $mW/cm^2$, indicating the importance of the cation of salt. Solar cell performances were further improved up to 3.7 % upon introduction of poly(ethylene glycol dimethyl ether) (PEGDME) with 500 g/mol.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Macromolecular Research
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• v.15 no.2
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• pp.167-172
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• 2007

The reduction behavior of silver ions to silver nanoparticles is an important topic in polymer/silver salt complex membranes to facilitate olefin transport, as this has a significant effect on the long-term performance stability of the membrane. In this study, the effects ofthe solvent type on the formation of silver nanoparticles, as well as the long-term membrane performance of a solid polymer/silver salt complex membrane were investigated. These effects were assessed for solid complexes of poly(N-vinyl pyrrolidone) $(PVP)/AgBF_4$, using either an ionic liquid (IL), acetonitrile (ACN) or water as the solvent for the membrane preparation. The membrane performance test showed that long-term stability was strongly dependent on the solvent type, which increased in the following order: IL > ACN >> water. The formation of silver nanoparticles was more favorable with the solvent type in the reverse order, as supported by UV-visible spectroscopy. The poor stability of the $(PVP)/AgBF_4$ membrane when water was used as the solvent might have been due to the small amount of water present in the silver-polymer complex membranes actively participating in the reduction reaction of the silver ions into silver nanoparticles. Conversely, the higher stability of the $(PVP)/AgBF_4$, membrane when an IL was used as the solvent was attributable to the cooperative coordination of silver ions with the IL, as well as with the polymer matrix, as confirmed by FTIR spectroscopy.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.257-268
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• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• Journal of Plant Biotechnology
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• v.37 no.2
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• pp.228-235
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• 2010

The establishment of cell suspension culture and plant regeneration of the halophytic Leymus chinensis (Trin.) are described in this study for the first time. Callus induction solid medium containing Murashige and Shoog (MS) basic salt, $2.0\;mg\;l^{-1}$ 2,4-dichlorophenoxyacetic acid (2,4-D), and $5.0\;mg\;l^{-1}$ L-glutamic acid with $30.0\;g\;l^{-1}$ sucrose and $4.0\;g\;l^{-1}$ gelrite for solidification induced the highest rate of cell division in Type 1 callus among calli of various types. Liquid medium with the same hormone distribution was therefore, used for cell suspension culture from Type 1 callus. Over a 30 d suspension culture at 100 rpm, great amounts of biomass were accumulated, with 71.07% average daily increment and 22.32-fold total fresh weight increment. Comparison of before and after suspension culture, the distribution of different size callus pieces and the maintenance of callus type were basically unaltered, but a slight increase in relative water contents was observed. To induce the potential of plant regeneration, the directly transferring on plant regeneration solid medium containing MS basic salt, $0.2\;mg\;l^{-1}$ $\alpha$-naphthalene acetic acid (NAA), $2.0\;mg\;l^{-1}$ kinetin (Kn), and $2.0\;g\;l^{-1}$ casamino acid and indirectly transferring were simultaneously performed. Even now growth rates of suspension-derived callus on solid medium were approximately half of those of Type 1 callus, but faster somatic embryogenesis was observed. Rooting of all regenerated shoots was successfully performed on half-strength MS medium. All plants appeared phenotypically normal.

• Elastomers and Composites
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• v.44 no.2
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• pp.106-111
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• 2009

Tissue engineering is a research field for artificial substitutes to improve or replace biological functions. Scaffolds play a important role in tissue engineering. Scaffold porosity and pore size provide adequate space, nutrient transportation and cell penetration throughout the scaffold structure. Scaffold structure is directly related to fabrication methods. This review will introduce the current technique of 3D scaffold fabrication for tissue engineering. The conventional technique for scaffold fabrication includes salt leaching, gas foaming, fiber bonding, phase seperation, melt moulding, and freeze drying. These conventional scaffold fabrication has the limitations of cell penetration and interconnectivity. In this paper, we will present the solid freeform fabrication (SFF) such as stereolithography (SLA), selective laser sintering (SLS), and fused deposition modeling (FDM), and 3D printing (3DP).

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.226-232
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• 1995

This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0$^{\circ}$ was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.