• Korean journal of food and cookery science
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• 제13권4호
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• pp.507-513
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• 1997

To separate and concentrate functional components contained in soybean curd whey, ultrafiltration was performed using regenerated cellulose or polysulphone membrane of spiral-wound type with MWCO 10,000, and the permeate and retentate solutions were analyzed. As the pH of soybean curd whey increased, the permeate flux decreased in both membranes. Treatment of 0.01 M EDTA rather decreased the permeate flux compared with control. The concentration of ionic calcium, which decreased with the pH increase, was thought to affect the permeate flux also. In case of polysulphone membrane, the permeate was efficiently purified and the retentate protein was concentrated significantly in which the membrane rejection value (MRV) for chemical oxygen demand (COD) was 79.25% and that of protein was 98.42% at the volume concentration ratio (VCR) of 10. MRV of the protein of regenerated cellulose membrane was lower than that of polysulphone membrane. To recover oligosaccharides to the permeate solution and increase the content of raffinose and stachyose, regenerated cellulose membrane was more suitable than polysulphone membrane and the optimum VCR was 4.

• Korean Journal of Clinical Pharmacy
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• 제26권1호
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• pp.70-76
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• 2016

Background: The use of the extracts from evening primrose seeds as a health functional food has been gradually increased. Therefore, the monitoring and screening process has been considerably required for its quality control. Objective: This study aimed to estimate the measurement uncertainty associated with determination of penta-o-galloyl ${\beta}$-D-glucose (PGG) in extracts from evening primrose seeds by high-performance liquid chromatography. Methods: The sources of measurement uncertainty was expressed in accordance with mathematical/statistical theories of GUM & EURACHEM Guide. The expanded uncertainty was calculated by using the relative standard uncertainty between analytical result and sources of uncertainty in measurement (sample weight, final volume, extraction volume, standard solution, matrix and instrument etc). Results: In the results of 95% confidence interval, the uncertainty in measurement was $10,253.34{\pm}1,844.50{\mu}g/kg$ (k = 2.0). Conclusion: In this study, it showed that the value of uncertainty in measurement for determination of PGG in extracts from evening primrose seeds by HPLC has about 18.0% influence on PGG contents of the analytical results. The results would be very useful for the monitoring and screening of evening primrose seeds marketed in Korea for its quality control as dietary supplement.

• Journal of Korean Society of Transportation
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• 제19권5호
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• pp.85-97
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• 2001

In this study, the purpose behind this research is to propose index to be used for classification of functional the urban streets and to select the feasible length of special management link by the index. This special management link help decision makers found a transportation policy. In order to perform functional classification, index such as average traveled distance, link VKT and VKT per length-lane are use at the study. Average traveled distance index is average traveled distance divided by length of Path k and VKT per length-lane is trip volume characteristic considering lanes and length of Path k. Special management links on which major part of the vehicle are selected with using Path-VKT which represents how many long-distance touring vehicles are on the arterial road. The selection of special management links are performed with network composed of 14 paths (arterial roads) in seoul The total distance of special management links resulted from the above analysis is 141km(35.0% of the whole paths length) and total VKT of the special management links is 4,152,475 VKT(45.2% of the whole paths VKT)

• Journal of Magnetics
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• 제18권3호
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• pp.245-249
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• 2013

A finite element model was built for MnBi/${\alpha}$-Fe nanocomposite permanent magnets, and the demagnetization curves of the magnets were simulated by micro-magnetic calculation. The microstructure of the cubic model is composed of 64 irregular grains with an average grain size of 20 nm. With the volume fraction of soft magnetic phase (t vol. %) ranged from 5 to 20 vol. %, both isotropic and anisotropic nanocomposite magnets show typical single-phase permanent magnets behavior in their demagnetization curves, illustrating good intergranular exchange coupling effect between soft and hard magnetic phases. With the increase of volume fraction of soft magnetic phase in both isotropic and anisotropic magnets, the coercive force of the magnets decreases monotonically, while the remanence rises at first to a peak value, then decreases. The optimal values of maximum energy products of isotropic and anisotropic magnets are 84 and $200kJ/m^3$, respectively. Our simulation shows that the MnBi/${\alpha}$-Fe nanocomposite permanent magnets own excellent magnetic properties and therefore good potential for practical applications.

• The Korean Journal of Food And Nutrition
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• 제17권3호
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Applied Chemistry for Engineering
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• 제24권2호
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• pp.201-207
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• 2013

In this study, the surface of a phenol based activated carbon (AC) used as an electrode in an electric double layer capacitor was modified via boric acid treatment for the capacitance investigation. The effect of boric acid treatment on electrochemical performance was also investigated. The AC surface functional groups ratio of quinone-like (O=C) which is electrochemical active functional groups was increased after the boric acid treatment. And, boric acid treated AC showed an increase in the specific surface area, total pore volume, and micropore volume. In case of optimum boric acid treated AC, its specific capacitance increased by 20% in comparison to that of untreated AC. These results demonstrate that a boric acid treated carbon surface-based electric double layer capacitor electrode effectively enhances specific capacitance.

• The Korean Journal of Food And Nutrition
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• 제28권4호
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• pp.558-570
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• 2015

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

• Journal of the Korean Crystal Growth and Crystal Technology
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• 제6권4호
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• pp.521-531
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• 1996

Inorganic and inorganic/organic microcapsules were prepared by spray drying. $K_{4}SO$ and clay were used as the core and colloidal silica as the shell for the inoroganic microcapsules. Forthe inorganic/organic microcapsules were used the inorganic microcapsule which were mentioned above (core) and ethyl cellulose (shell). To characterize the prepared microcapsule for the practical use, the homogenity of surface and pore volume are the dominent factors. At the volume ratio of 0.3/0.7 of core/shell, the spherical and homogeneous surfaces of inorganic microcapsule could be synthesized. In the case of inorganic/organic microcapsules, the weitht ratio was 0.76/0.24. The pore volume of inorganic/organic microcapsules decreases more than that of inorganic microcapsule. The more the amount of shell (ethyl cellulose) in inorganic/organic microcapsules increases, the more the coating became homogeneous and the pore volume decreased.

• Biomedical Science Letters
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• 제29권4호
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• pp.263-273
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• 2023

This study aimed to investigate effect of scalp acupuncture (SA) and repetitive transcranial magnetic stimulation (rTMS) intervention on neuromotor function in photothrombotic cerebral infarction (PCI) rat model. Sixty male SD rats were used. PCI was induced on M1 cortex of right frontal lobe. SA was performed at the Qianding (GV21), Xuanli (GB6) acupoints of ipsilesional M1. Low-frequency rTMS was delivered to contralesional M1. All rats were randomly divided into 4 groups: group A, normal (n, 15); group B, PCI without any stimulation intervention (n, 15); group C, PCI with SA (n, 15); group D, PCI with rTMS (n, 15). Rota-rod test and Ladder rung walking test (LWT) were done weekly for 8 weeks after PCI. SA or rTMS was started from post-PCI 4^th day as protocol for 8 weeks. H/E stain and IHC were done. Western blot and qRT-PCR study were performed for MAP2 and BDNF from ipsilesional M1 peri-infarction tissue. Brain MRI study was conducted to quantify the volume of cerebral infarction. As a result, left forelimb and hindlimb function significantly improved more in group C and D than control group, with expressed more BDNF and MAP2. And brain MRI showed focal infarction of right M1 after PCI, and infarction volume progressively decreased in group C and D than group B from post-PCI 5^th to 8^th week. SA or rTMS was more effective than no intervention group on neuromotor function of PCI rat model. The functional recovery was associated with stimulation intervention-related neurogenesis.

• Applied Chemistry for Engineering
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• 제27권1호
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• pp.80-85
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• 2016

The carbon dioxide adsorption behavior of silica with a large specific surface area and pore volume functionalized with aminosilane compounds via in-situ polymerization and functionalization method were investigated. The organosilanes include amino functional group capable of adsorbing carbon dioxide. Elemental analyzer, in situ FT-IR and thermogravimetric analyzer were used to characterize the sorbents and to determine their $CO_2$ adsorption behavior. Comparison of different aminosilane loading in the support revealed that polyaminosilane functionalization of 70% of the pore volume in the support was better in terms of the adsorption capacity and amine efficiency than that of 100% of the pore volume of the support. Furthermore, the sorbents showed a higher adsorption capacity at an adsorption temperature of $75^{\circ}C$ than at $30^{\circ}C$ due to the thermal expansion of synthesized polyaminosilanes inside the pore of silica. The N-[3-(trimethoxysilyl)propyl]ethylenediamine (2NS) sorbent with 70% of the pore volume functionalized showed the highest adsorption capacity of 9.2 wt% at $75^{\circ}C$.