• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.1003-1009
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• 2021

A study on the associative properties of sodium hyaluronate (NaHA) and Alkane-bis (dimethylalkylammonium bromide) surfactants in aqueous solution was investigated in relation to the chemical structure of surfactants. As a result of measuring the interfacial tension, a parabolic graph showing the minimum value (c_min) at a specific concentration was shown. Above this minimum concentration the increase in interfacial tension is thought to be related to the formation of aggregates of NaHA chains and dimeric surfactants. The plot of viscosity vs surfactant concentration shows a slight maxium at c_min and a viscosity decrease at high surfactant concentrations. Viscosity nonlinear behavior is related to the size increase due to the complex growth and to the size shrinkage following from the interaction with electrolyte ions and free micelles. The results of surface tension measurements show a broad region of surface tension decrease, indicating the NaHA-surfactant interaction. The increase in surface tension above c_min may be related to the adsorption of clusters, consisting of free NaHA chains and dimeric surfactant. The strong adsorption of surfactant is observed at high concentrations.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• KSBB Journal
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• v.5 no.3
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• pp.235-240
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• 1990

A quantitative physiological approach has been employed to estimate the metabolic parameters such as specific uptake rates of nutrients and specific production rate in continuous culture of Pseudomonas elodea for gellan gum production. The estimated values of metabolic parameters are used for process improvement. During the exponential growth phase, the specific growth rate was 0.16hr-1 in batch culture. The gellan gum concentration increased up to 0.7g dry weight/100g broth and the apparent viscosity of the culture broth was about 4,500 cp.(72hrs culture). The ratio of specific uptake rate of carbon to that of nitrogen were found to be optimum at about 3.0mg-carbon/mg-nitro-gen. With the improved medium, the maximum gellan production rate, 0.6g dry weight/1/hr, was obtained at D=0.14 hr-1. The shear stresses of culture broth were fairly well correlated with shear rates by using Casson equation and at highly viscous culture broth, oxygen transfer coefficient was greatly reduced.

• Journal of the Korean Ceramic Society
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• v.35 no.9
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• pp.974-980
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• 1998

This study is concerned with the production of carbon fiber reinforced carbon(C/C) with polyaromatic mesophase pitch as matrix precursor and with the investigation of friction-wear characteristics in ambient air using a constant speed type of friction tester. The main problem in using the polyaromatic mesophase as the matrix precursor is the high viscosity which may limit the complete impregnation of the fiber preform in the vacuum. To solve these problems two dimensional carbon fiber fabrics were infiltrated with meso-phase pitch in the pitch impregnator. After the impregnation and the heat treatment process. C/C com-posites were characterized by density porosity to monitor the influence of high pressure and temperature. It showed that the bulk density was increased and the apparent porosity and the density increasing rate was reduced as repeating the impregnation the carbonization and the heat treatment. The friction-wear charac-teristics of C/C composites were investigated by measuring the average friction coefficient and the specific wear rate as functions friction speed and friction pressure using a constant speed type of friction tester. C/C composite4s showed the average friction coefficient to be reduced as increasing the friction speed and the friction pressure.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.421-428
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• 1989

A soil bacterium synthesizing an extremely viscous biopolymer was isolated and identified as Pseudomonas delafieldii. The optimal pH and temperature for the growth were 6.5 and 3$0^{\circ}C$, respectively. Maximum specific growth rate was 0.24 h$^{-1}$. The specific polysaccharide productivity, growth yield and product yield were 6.25 mg/g-cell/h, 54.5% and 38.39%, respectively. The polysaccharide was presumed to be $\beta$-glucan containing glucose and gluconolactone (1.9：1.0 in molar ratio) and 1.35 % acetyl group, Element analysis showed that it contained carbon (31.85%) and hydrogen (5.15%). The weight average molecular weight by GPC was 5.64$\times$10$^7$. The intrinsic viscosity was 42.84 dl/g.

• Journal of The Korean Society of Agricultural Engineers
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• v.47 no.5
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• pp.27-39
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• 2005

In the recent design of high ductile fiber-reinforced ECC (engineered cementitious composite), optimizing both processing and mechanical properties for specific applications is critical. This study presents an innovative method to develop new class ECCs, which possess the different fluid properties to facilitate diverse types of processing (i.e., self-consolidating or shotcrete processing) while maintaining ductile hardened properties. In the material design concept, we employ a parallel control of fresh and hardened properties by using micromechanics and cement rheology. Control of colloidal interaction between the particles is regarded as a key factor to allow the performance of the specific processing. To determine how to control the particle interactions and the viscosity of cement suspension, we first introduce two chemical admixtures including a highly charged polyelectrolyte and a non-ionic polymer. Optimized mixing steps and dosages we, then, obtained within the solid concentration predetermined based on micromechanical principle. Test results indicate that the rheological properties altered by this approach were revealed to be highly effective in obtaining the desired function of the fresh ECC, allowing us to readily achieve hardened properties, represented by pseudo strain-hardening behavior in uniaxial tension.

• Korean Journal of Materials Research
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• v.29 no.12
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• pp.798-803
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• 2019

The self-discharge behavior of zinc-air batteries is a critical issue induced by corrosion and hydrogen evolution reaction (HER) of zinc anode. The corrosion reaction and HER can be controlled by a gelling agent and concentration of potassium hydroxide (KOH) solution. Various concentrations of KOH solution and polyacrylic acid have been used for gel electrolyte. The electrolyte solution is prepared with different concentrations of KOH (6 M, 7 M, 8 M, 9 M). Among studied materials, the cell assembled with 6 M KOH gel electrolyte exhibits the highest specific discharge capacity and poor capacity retention. Whereas, 9 M KOH gel electrolyte shows high capacity retention. However, a large amount of hydrogen gas is evolved with 9 M KOH solution. In general, the increase in concentration is related to ionic conductivity. At concentrations above 7 M, the viscosity increases and the conductivity decreases. As a result, compared to other studied materials, 7 M KOH gel electrolyte is suitable for Zn-air batteries because of its higher capacity retention (92.00 %) and specific discharge capacity (351.80 mAh/g) after 6 hr storage.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.83-89
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• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.

• Korean Journal of Microbiology
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• v.21 no.2
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• pp.86-94
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• 1983

Polygalacturonase of Byssochlamys fulva was purified and characterized. Specific activity increased from 2.21 units/mg protein to 10.47 units/mg protein through $(NH_4)_2SO_4$ treatment, SephadexG-100 gel filtration, and DEAE-Sephadex ion exchange chromatography. Divalent cations, such as $Ca^{++}\;and\;Cu^{++}$, increased polygalacturonase activity greatly. Added as $10^{-3}M$ concentration, $Ca^{++}$ ion enhanced enzyme activity 9.8folds. Optimum temperature was $50^{\circ}C$ and optimum pH was 5.0. Activation energy of reaction was 8.69 Kcal/mole. Michaelis-Menten $constant(K_M)\;and\;V_{max}$ of reaction were $6.27{\times}10^{-3}mole/l\;and\;2.85{$\mu}moles/min$. Polygalacturonase of Byssochlamys fulva preferred polygalacturonic acid to pectin as substrate and was presumed as endo-type on the basis of the relationship between viscosity reduction and substrate degradation. Molecular weight of polygalacturonase was estimated as 55,000.