• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.353-358
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• 2007

Contamination of ochratoxin A (OTA) was studied in 194 compound feeds and 59 feed ingredients samples distributed in South KOREA in 2006 and 2007. The degree of OTA contamination in feed ingredients was 27%, and its detected levels were ranged from 0.27 to 3.39 ppb. Seventy six percent of compound feeds were contaminated with OTA at concentration between 0.21 and 13.64 ppb. The highest degree of OTA contamination was observed in compound feeds for dairy cattle (96%) followed by for poultry (85%) and swine (79%). Beef cattle exhibited the highest level of OTA contamination (2.2 ppb). Compound feeds for dairy cattle and feed ingredients for vegetable proteins showed relative lower level of contamination at 1.6 and 1.2 ppb, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.

• Korean Chemical Engineering Research
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• v.58 no.3
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• pp.474-479
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• 2020

The etching solution for slimming of glass substrates was manufactured and HF was used as the main ingredient of wet etching solutions. Various types of strong acids such as HCl, HNO₃, H₂SO₄, amino acids and carboxylic acids such as citric acid, and etched solutions, respectively, were used to measure the etching rates and changes in surface shape of the glass. Regardless of the type of strong acids, the etching rate of the glass increased linearly as the added amount increased, and the sludge removal effect of the glass surface was also shown. The etching solution containing HCl showed more efficient results than other strong acids in the etching rate and the effect of removing sludge. The addition of carboxylic acid did not significantly affect the variation of etching rate, but had the effect of removing sludge. However, if amino acids were added, changes in etching rate and sludge removal were not significant.

• Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.189-201
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• 2022

Jellyfish is an emerging aquaculture species, farmed for Oriental cuisines and nutraceutical ingredients. This study aimed to examine antioxidative and antimicrobial potentials of various fractions of the jellyfish, Acromitus hardenbergi. The bell and oral arms of the jellyfish were sequentially extracted with petroleum ether (PE), dichloromethane (DCM), chloroform (CHCl₃), methanol (MeOH), and water (H₂O) to extract its bioactive in an increasing polarity gradient. Test fractions were assayed for antiradical activities using electron spin resonance spectrometry, β-carotene-linoleate model and Folin-Ciocalteu assay; and antimicrobial activity against 2 Gram-negative bacteria, 4 Gram-positive bacteria and 2 fungal species using the disc diffusion assay. All fractions were also subjected to Fourier Transform Infrared (FTIR) analysis to identify types of functional groups present. It was found that the hydrophilic extracts (H₂O fractions) possessed the most effective radical scavenging activity (p < 0.05) while the lipophilic extracts (PE fractions) the most active antimicrobial activity, especially against Gram-positive bacteria (p < 0.05). Total oxidation substrates content was found to be highest in the PE fractions of jellyfish bell and oral arms (p < 0.05). FTIR data showed that the H₂O and MeOH fractions contains similar functional groups including -OH, -C=O, -N-H and -S=O groups, while the PE, DCM, and CHCl₃ fractions, the -CH₃, -COOH groups. This study showed that A. hardenbergi contains antioxidants and antimicrobials, thereby supporting the traditional claim of the jellyfish as an anti-aging and health-promoting functional food. Bioassay-guided fractionation approach serves as a critical milestone for the strategic screening, purification, and elucidation of therapeutically significant actives from jellyfish.

• Journal of Electrochemical Science and Technology
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• v.14 no.3
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• pp.262-271
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• 2023

For electrode stability and the electrochemical performance of the Li-ion cell, it is essential that the active ingredients and unique additives in the polymer binder be well dispersed with the solvent-based slurry. The efficient procedure used to create the slurry affects the rheological characteristics of the electrode slurry. When successively adding different steps of Nmethyl-2-pyrrolidone (NMP) solvent to the cathode composition, it is evenly disseminated. The electrochemical performance of the Li-ion cells and the electrodes made with slurry formed by single step and multiple steps of addition of NMP solvent are examined. To preform rheological properties of cathode electrode slurry on Ni-rich Lithium Nickel-Cobalt-Aluminum Oxide (LiNi_0.80Co_0.15Al_0.05) (NCA). Also, we investigate different step addition of electrode formation and mechanical strength characterization like peel strength. According to the EIS study, a multi-step electrode slurry has lower internal resistance than a single-step electrode slurry, which results in better electrical characteristics and efficiency. Further, microstructure of electrodes is obtained electrochemical performance in the 18650 cylindrical cells with targeted capacity of 1.5 Ah. The slurry of electrodes prepared by single step and multiple steps of addition of NMP solvent and its effect on the fabrication of 1.5 Ah cells. A three-step solvent addition on slurry has been found to be a lower internal resistance than a single-step electrode slurry as confirmed by the EIS analysis, yielding improved electrical properties and efficiency.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.1
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• pp.43-50
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• 2012

The safety of cosmetics or cosmetic ingredients on human skin is generally evaluated by visual assessment but some early subtle skin changes may not be noticed by the naked eyes. Thus, the present study was conducted to detect skin reactions induced by mildly irritating cosmetic ingredients by using a laser Doppler perfusion imager (LDPI) method that measures blood flow, a $Vapometer^{(R)}$ that measure strans epidermal water loss (TEWL), and a spectrophotometer that measures the skin color as the erythema values ($a^*$). Visual assessment showed that all tested oils and humectants except propylene glycol belong to the low skin irritation ranges (grades 0+ to 2.9+) while all tested surfactants and propylene glycol belong to the moderate-to strong-skin irritation ranges (grades 3+ to 5+). Among three instrumental methods, TEWL assessment appeared to be more sensitive than spectrophotometric or LDPI method and suitable for the detection of subtle skin response invisible to the naked eye (grades 0+ to 2.9+). Skin reactions of grade 3+ to 5+ could be detected by all three instrumental methods. In conclusion, the current study suggested that the sub-clinical skin reactions due to mild irritants contained in cosmetics can be best assessed by TEWL measurements.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Food Science and Preservation
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• v.4 no.2
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• pp.215-225
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• 1997

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.75-91
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• 1994

As a part of the fermentation control scheme for the preservation and improvement of the quality of Kimch, this paper summerizes a result of the research into the cleaning method of materials, the fermentation of Kimch using cleaning materials, the search of lacticacidbacteria for starter, the seperation state of cell wall by starter, the fermentation of Kimchi in the airtight instrument and in the air controlled state. And it shows the influence on the growth of lacticacidbacteria when the herb-medicine is used as a sub-ingredients, and the effects on the quality of ginseng added Kimchi.

• Electronics and Telecommunications Trends
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• v.36 no.3
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• pp.76-86
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• 2021

Technologies for lithium secondary batteries are now increasingly expanding to simultaneously improve the safety and higher energy and power densities of large-scale battery systems, such as electric vehicles and smart-grid energy storage systems. Next-generation lithium batteries, such as lithium-sulfur (Li-S) and lithium-air (Li-O₂) batteries by adopting solid electrolytes and lithium metal anode, can be a solution for the requirements. In this analysis of battery technology trends, solid electrolytes, including polymer (organic), inorganic (oxides and sulfides), and their hybrid (composite) are focused to describe the electrochemical performance achievable by adopting optimal components and discussing the interfacial behaviors that occurred by the contact of different ingredients for safe and high-energy lithium secondary battery systems. As next-generation rechargeable lithium batteries, Li-S and Li-O₂ battery systems are briefly discussed coupling with the possible use of solid electrolytes. In addition, Electronics and Telecommunications Research Institutes achievements in the field of solid electrolytes for lithium rechargeable batteries are finally introduced.