Young-Hee Kwon

Mn-implanted dilute magnetic semiconductor InP:Mn

Unintentionally doped bulk InP was prepared by the liquid encapsulated Czochralski method and subsequently implanted with various doses of Mn+. The properties of Mn+-implanted InP:Mn were investigated by various measurements. The results of energy dispersive x-ray peaks displayed injected concentrations of Mn of 0.8% and 8.8%, respectively. The results of photoluminescence (PL) measurement showed that optical broad transitions related to Mn appeared near 1.089, 1.144, and 1.185 eV in samples with various doses of Mn+. It was confirmed that the photoluminescence peaks near 1.089, 1.144, and 1.185 eV were Mn-correlated PL bands by the implantation of Mn. Ferromagnetic hysteresis loops measured at 10 K were observed and the temperature-dependent magnetization showed ferromagnetic behavior around 90 K, which almost agreed with the theoretical prediction (Tc∼70 K).

Quality Properties of Makgeolli Brewed with Various Rice and Koji

본 연구에서는 쌀 품종을 달리하여 제조한 입국을 사용하여 각각의 쌀 품종 별로 탁주를 제조하였다. 19품종의 쌀로 제조한 입국은 쌀 품종에 관계없이 산도 5.0 이상, 당화력 60 이상의 입국기준의 조건을 충족하였다. 입국을 사용하여 담금 한 막걸리의 알코올 함량은 11.5-14.5%(v/v)로 나타났으며 발효가 진행되는 동안...

Quality Analysis of Diverse Rice Species for Rice Products

The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from 11.11±0.20 to 3.28±0.03%. The crude protein and crude lipid contents were ranged from 5.04±0.03 to 7.02±0.10% and 0.18±0.01 to 0.73±0.05%, respectively. The mineral contents were Calcium, 3.56±0.11-6.69±0.08 mg/100 g; Sodium, 3.39±0.01-17.43±0.04 mg/100 g; Phosphorus, 64.12±0.88-102.0±0.36 mg/100 g; Zinc, 0.95±0.01-1.75±0.0 mg/100 g; Iron, 0.19±0.0-0.69±0.02 mg/100 g; Magnesium, 9.89±0.47-23.310.21 mg/100 g; Potassium, 47.11±3.49-82.19±1.08 mg/100 g; and Manganese, 0.47±0.0-1.14±0.01 mg/100 g. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from 10.3±1.27 to 19.4±0.15%, while starch value ranged from 70.8±2.67 to 80.1±5.09%. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be ‘soft’ regardless of the rice kinds.The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from to . The crude protein and crude lipid contents were ranged from to and to , respectively. The mineral contents were Calcium, ; Sodium, ; Phosphorus, ; Zinc, ; Iron, ; Magnesium, ; Potassium, ;and Manganese, . Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from to , while starch value ranged from to . Alkali digestion value was described as 5-6 grade and gel consistency was shown to be `soft` regardless of the rice kinds.

Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

Korea Food Research Institute, Seongnam 463-746, Korea(Received 16, November 2012., Revised 21, November 2012., Accepted 27, November 2012)ABSTRACT: Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristicswere investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Ninefungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotidesequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, sixstrains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.KEYWORDS : Aspergillus oryzae, Koji, Lichtheimia corymbifera, Mycocladus corymbiferus, Nuruk, Rhizopus oryzae