• International Journal of Industrial Entomology and Biomaterials
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• 제33권2호
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• pp.138-143
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• 2016

In the present study, silk fibroin (SF) was dissolved in $CaCl_2/H_2O/EtOH$ solution at $85^{\circ}C$. After the dissolution, the SF solution was cooled down and stored at $4^{\circ}C$ for 28 d. The stability of the solution's viscosity and electrospinnability was observed to examine the stability of SF molecules during storage in $CaCl_2/H_2O/EtOH$ solution. The viscosities of $SF/CaCl_2/H_2O/EtOH$ solution and SF formic acid solution did not change during 28 days' storage of SF in $CaCl_2/H_2O/EtOH$ solution. The electrospinnability of the SF solution, mean diameter of the electrospun SF fiber, and crystallinity index of electrospun SF web did not change, regardless of the length of the storage period. These results imply that SF molecules do not degrade during 28 days' storage in $CaCl_2/H_2O/EtOH$ solution.

• 태양에너지
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• 제11권2호
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• pp.41-50
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• 1991

본 연구는 상변화물질로써 용융점온도가 $62^{\circ}C$인 파라핀($C_{28}H_{58}$)과 용융점온도가 $79^{\circ}C$인 피로인산나트륨($Na_4P_2O_7{\cdot}10H_2O$)을 사용하여 축열 및 방열과정 시 잠열축열조내에서 각 상변화물질의 시간경과에 따른 온도특성 및 열전달현상을 실험적으로 규명한 것으로 각 상변화물질의 온도분포와 축열량 및 방열량을 계산하고 이를 비교, 검토한 것이다. 파라핀의 경우 축열과정초기에 자연대류 열전달현상으로 인하여 온도가 서서히 증가하는 반면 피로인산나트륨의 경우는 전도 열전달 현상의 지배적인 영향으로 인하여 축열과정 초기에 온도가 급격히 증가하는 형태로 나타났다. 또한 축열 및 방열과정 시 파라핀의 경우 tube의 상하부벽면에서의 온도변화와 중심부의 온도변화가 큰 차이를 보였으나 피로인산나트륨의 경우 tube의 상하부 벽면에서의 온도와 중심부에서의 온도는 큰 차이를 나타내지 않았다. 그리고 축열과정 시 동일질량에 대한 각 상변화물질의 축열량은 파라핀보다 피로인산나트륨이 약 16%정도 많은 것으로 나타났다.

• 공업화학
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• 제8권5호
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• pp.722-728
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• 1997

본 연구는 $Ba(OH)_2{\cdot}8H_2O$를 기본물질로 하는 안정된 자동차용 축열에너지시스템의 축열매체를 찾고 이의 적용가능성 여부를 조사하고자 하였다. 실험은 순수한 $Ba(OH)_2{\cdot}8H_2O$와 여기에 첨가제를 넣은 혼합물을 대상으로 장기간 사용가능성과 이들 물질이 cycle 반복후 상태의 변화와 열적특성에 대해 조사되었다. 연구의 결과는 $Ba(OH)_2{\cdot}8H_2O$에 $Sr(OH)_2{\cdot}8H_2O$를 첨가한 혼합물이 1300회 cycle 반복후에도 물질의 변화가 없었으며 방열량 감소율도 2%로서 자동차용 축열시스템의 축열매체로서의 가능성이 높게 나타났다.

• 한국가금학회지
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• 제43권1호
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• pp.31-38
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• 2016

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

• 한국조리학회지
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• 제3권
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• 공업화학
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• 제7권4호
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• pp.726-734
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• 1996

본 연구는 $Ba(OH)_2{\cdot}8H_2O$, 나프탈렌, 아세트아미드를 대상으로 이들 물질이 자동차용 축열시스템의 축열매체로서의 사용 가능성여부를 조사하고자 하였다. 이들 물질을 대상으로 고-액상전이 순환과정 동안 상전이에 따른 여러 현상들을 조사하고 축열매체로서 사용되기 위해 위험성없이 재순환시켜 반복할 수 있는 가능성이 조사되었다. 그리고 이들 물질을 안전하게 저장할 수 있는 적절한 저장용기를 찾고자 하였다. 본 연구에서는 이들 물질 중 $Ba(OH)_2{\cdot}8H_2O$가 가장 상안정성이 좋아 자동차용 축열시스템의 축열매체로서의 사용가능성이 높았으며 저장용기는 구리캡슐이 적절하였다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.153-160
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• 1999

후지 사과의 CA 저장 효과를 생리화학적으로 구명하기 위해 저장 조건에 따른 에틸렌과 이산화탄소 생성 및 이들의 연관성 그리고 과육경도와 과피색의 변화를 조사하였다. 저장 산소농도가 낮을수록 ACC oxidase 활성이 억제되어 내부 에틸렌 농도가 낮게 유지되었다. 특히 1% $O_2$+l% $CO_2$ 조건에서는 내부 에틸렌 농도가 1 ppm 이하로 유지되었으며 저장 후 2$0^{\circ}C$의 air에서도 거의 변화가 없었다. 에틸렌 생성에 고농도 이산화탄소의 영향은 구성 산소농도에 의존적이어서 1% 산소에서는 효과가 없거나 생성 증가 효과를, 3% 산소에서는 생성 억제효과를 나타내었다. 내부 에틸렌 농도와 에틸렌 방출량은 밀접한 상관관계을 나타내었다. 내부 이산화탄소 농도도 이산화탄소 방출량과 밀접한 상관관계를 나타내었으며 저장 산소농도가 가장 낮은 조건인 1% $O_2$+l% $CO_2$에서 가장 낮게 유지되었고 저장 후의 증가폭은 다른 조건들과 차이가 없었다. 저장조건에 따른 에틸렌과 이산화탄소 생성량의 연관성은 CA 저장 사과와 단기간 air 저장 사과에서는 존재하였으나 장기간 air 저장 사과에서는 보이지 않았다. 사과의 과육경도와 과피의 녹색은 에틸렌과 이산화탄소의 생성이 억제된 저장조건일수록 손실이 적었다.

• Journal of Preventive Medicine and Public Health
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• 제35권1호
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• pp.72-75
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• 2002

Objectives : To evaluate the health hazards in the underground storage facilities of ginger roots. Methods : The authors reviewed the emergency rescue records from the Seosan fire department over the period Jan 1, 1996 to Aug 31, 1999. The atmospheres in 3 different underground storage locations were analyzed for $O_2,\;CO_2,\;CO,\;H_2S\;and\;NH_4$. Results : From the emergency records, we were able to identify 20 individuals that had been exposed to occupational hazards in the underground storage facilities. Among these 20 cases, 13 were due to asphyxiation (resulting in f deaths) and 7 were due to falls. In the first atmospheric tests, peformed on Feb 25, 1998, the O2 level inside the underground storage facility, located about $5{\sim}6$ meters below the surface, was 20.6% and the $CO_2$ level was about 1,000 ppm. CO, $H_2S\;and\;NH_4$ were not detected. In the second tests on Jul 6, 1999, measurements of the $O_2$ level at 3 meters below the surface in two different storage locations were 15.3 and 15.1%. And the $O_2$ levels inside the storage facilities were 12.2 and 12.1%. The $CO_2$ level was above 5,000 ppm (beyond upper limits of measurement). CO, $H_2S\;and\;NH_4$ were not detected. Conclusions : We conclude that asphyxiation in the underground storage facilities for ginger roots was not due to the presence of toxic gases such as CO, $H_2S\;and\;NH_4$, but rather the exclusion of oxygen by carbon dioxide was responsible for causing casualties. For the development of a hazard free working environment, safety education as well as improvements in storage methods are needed.

• Asian-Australasian Journal of Animal Sciences
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• 제24권2호
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• pp.279-284
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• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.