We prepared polymethyl methacrylate (PMMA) beads with a particle size of 80 nm to improve the energy conversion efficiency (ECE) by increasing the effective surface area and the dye absorption ability of the working electrodes (WEs) in a dye sensitized solar cell (DSSC). We prepared the TiO2 layer with PMMA beads of 0.0~1.0 wt%; then, finally, a DSSC with 0.45 cm2 active area was obtained. Optical microscopy, transmission electron microscopy, field emission scanning electron microscopy, and atomic force microscopy were used to characterize the microstructure of the TiO2 layer with PMMA. UV-VIS-NIR was used to determine the optical absorbance of the WEs with PMMA. A solar simulator and a potentiostat were used to determine the photovoltaic properties of the PMMA-added DSSC. Analysis of the microstructure showed that pores of 200 nm were formed by the decomposition of PMMA. Also, root mean square values linearly increased as more PMMA was added. The absorbance in the visible light regime was found to increase as the degree of PMMA dispersion increased. The ECE increased from 4.91% to 5.35% when the amount of PMMA beads added was increased from 0.0 to 0.4 wt%. However, the ECE decreased when more than 0.6 wt% of PMMA was added. Thus, adding a proper amount of PMMA to the TiO2 layer was determined to be an effective method for improving the ECE of a DSSC.

An importance of food allergen detection has been growing in food industry. Here, we developed a rapid and easy-to-use detection system for Ara h1, a major allergen in peanut, using gold nanoparticles and switchable linkers. The detection system was performed by two steps. In the first step, Ara h1 was mixed with various concentrations (0.2 - 1.0μg/mL) of biotinylated anti-Ara h1 antibody (i.e., switchable linker, SLs) solutions for 20 min. After mixing, streptavidin coated gold nanoparticle (Abs. 4.0) was added to the mixture solutions with agitation for10 min. Without Ara h1(control), the region of aggregation caused by quantitative relationship between SLs and gold nanoparticle was observed at more than 0.4 μg/mL of SLs. However, under presence of Ara h1, SLs covered with Ara h1 had less ability to react with gold nanoparticles than naked SLs. This resulted in a change of the quantitative relationship mentioned above, which led to shift of the aggregation region. When 10 nM and 40 nM of Ara h1 were added, the aggregation region was appeared from 0.5and 0.8 μg/mLof switchable linkers, respectively. Ara h1 in peanut sample was also detected with this system. 0.4 μg/mL of switchable linkers are mixed with serially diluted peanut extract solutions. As a result, the shift of the aggregation region was observed from undiluted extract to 10 -2 diluted solution. This system could be adapted to detect other harmful/useful bio materials in food.

This study was performed to investigate the content of carotenoid (α-carotene, β-carotene, β-cryptoxanthin, capxanthin, lutein, lycopene, zeaxanthin) and physicochemical characteristics (size, color, dietary fiber, total tannin content) of unripen and ripen persimmons (Diospyros kaki) by seven cultivars. The length of the unripen and ripen persimmons ranged from 40.87-64.75 and 48.80-80.29 cm, the width were from 44.03 to 66.73 and 57.65 to 91.53 cm, respectively. Ripen persimmons were showed in the highest Hunter’s L, a and b values. Total tannin content were resulted of unripen- and ripen persimmons ranged from 7.58 to 19.80 and 2.36 to 5.85 mg/g. Total carotenoid content were from 1.09 to 6.45 and 7.46 to 29.46 μg/g, respectively. From the above results, unripen- and ripen persimmon fruit could be useful for the health functional food.

This study performed to investigate the changes in S-allyl-L-cysteine (SAC) content of garlic with different cooking methods. Methods for determining SAC was validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy using HPLC-FLD system. Results showed high linearity in the calibration curve with a coefficient of correaltion (R 2 ) of 0.9999. The LOD and LOQ values for SAC were 0.15 and 0.49 μg/mL, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there are no significantly difference among blanching and microwave treatment in SAC content. However, SAC content of boiling, autoclaving at 110℃ and 121℃ increased in the range of 3.50~9.19 mg/g, 6.52~16.21 mg/g and 14.15~50.24 mg/g as increasing cooking temperature and time, respectively.