• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.531-536
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• 2000

뽕나무 (Morus alba) 및 꾸지뽕나무(Cudrania tricuspidata) 잎으로부터 추출한 수용성 물질을 0.5% 콜레스테롤 투여 식이에 1%(w/w) 수준으로 첨가하여 각 조직에서의 지질 과산화물 생성정도를 나타내는 TBARS 측정법으로 항산화 활성을 검토하였다. 흰쥐의 체중 및 식이 섭취량은 실험군 간의 유의적인 차이는 없었다. 간장 및 뇌 조직 중량은 뽕잎 추출물군에서 증가하였다. 신장의 지질 과산화물 함량은 대조군에 비해서 뽕잎 추출물군에서 유의적으로 감소하였다. 뇌 및 심장의 지질 과산화에서 유의적으로 감소하였다. 뇌 및 심장의 지질 과산화물 함량은 대조군에 비교해서 꾸지뽕잎 추출물군에서 유의적으로 증가하였다. 간장 및 비장의 경우에는 각 실험군 간에 유의적인 차이가 없었다. 각 조직의 microsomes 분획으 지질 과산화물은 심장과 비장에서 뽕잎 및 꾸지뽕잎 추출물군에서 감소하였으나, 다른 조직에서는 현저한 차이가 없었다. 한편, 각 조직의 microsomes 분획을 얻어서 Fe2+/ascorbate로 지질 과산화물을 유도하기 위하여 37$^{\circ}C$에서 한시간 반응을 시킨 결과, 뽕잎 및 꾸지뽕잎 추출물군에서 약 절반 정도 감소하였으며, 상대적 증가량은 뇌조직 microsomes에서 현저하였다. 본 실험의 결과 신장조직 및 간장 microsome막 지질 과산화물 함량은 뽕잎 및 꾸지뽕잎 수용성 추출물에 의해 감소되었으며, 뇌 및 심장조직의 지질 과산화물 함량은 꾸지뽕잎 수용성 추출물에 의해 증가됨으로써 봉잎 추출물간의 차이를 나타내었다.

• The monthly packaging world
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• s.354
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• pp.91-97
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• 2022

바이오플라스틱의 니즈는 계속 증가 중이며 생분해 바이오플라스틱이 실제 현장에 사용되기 위해서는 물성개선이 필요한 실정이다. 본 연구에서는 바이오플라스틱에 과산화물 첨가제를 농도별로 첨가하여 생산한 복합화 필름의 신장률, morphology, TGA 변화를 조사하였다. 신장률과 TGA는 과산화물 상용화제 첨가구가 대조구보다 더 우수한 것으로 나타났다. 상용화제 첨가량에 따라서 압출성형 공정의 생산성에 영향을 미치며, 과산화물은 적정량을 첨가하는 것이 중요한 것으로 나타났다. 복합화 필름의 morphology를 분석한 결과 수지별로 결정화 속도가 달라 이형분산배열을 관찰할 수 있었고, 표면물성은 4%의 과산화물 첨가구에서 가장 좋은 것으로 나타났다. 이상의 결과로부터 복합화 생분해 필름 제조 방법으로 과산화물 상용화 제를 4% 첨가한 시험구가 우수한 것으로 사료되었다.

• Proceedings of the Safety Management and Science Conference
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• 2005.05a
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• pp.399-415
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• 2005

1991년 6월 신규 계면활성제 [${\alpha}-SF$]의 제조 공정의 하나인 메탄올 정류탑에 있어서 폭발사고가 발생했다. 폭발 형태는 ${\ulcorner}$폭굉${\lrcorner}$ 이였다 라고 판단되어지고 정류탑은 대파되었으며 탑벽 파편은 대강 900m 범위로 비산되었고 사망자 2명, 부상자 13명의 피해를 입었다. 원인물질은 계면활성제의 표백으로 사용하는 메탄올과 과산화수소에 의해 미량 생성한 유기과산화물(Metal Hydroperoxide)에서 정류탑의 운전정지과정 중에 공급액의 $0.1\%$부터 수십$\%$까지 국부적으로 농축되어져 열 폭발을 일으킨 것으로 추정 되어진다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.191-191
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• 2003

쌀에 함유된 지방질은 가공 처리 중 쉽게 가수분해나 산화를 일으켜 이취 또는 불쾌한 맛을 생성하여 밥의 품질을 저하시키는 원인이 된다. 산화를 억제시키기 위해서는 공기와의 접촉을 차단시키는 것이 중요하다. 이러한 목적의 일환으로 본 연구에서는 쌀의 저장기간을 연장시키기 위하여 배아미와 현미를 진공포장한 후 실온에서 보관하면서 14주 동안 2주마다 과산화물가와 산가를 분석하여 산패도를 측정하였다. 비포장 현미와 배아미의 과산화물가는 처음 4주동안은 모두 6∼9 meq/kg정도로 차이가 없었지만, 현미의 경우에는 6주후에는 배아미보다 산패가 빨리 진행되어 휘발성 물질의 생성에 따라 이취미가 나기 시작하였다. 진공포장한 현미와 배아미는 지방질 함량의 차이 때문에 초기에는 과산화물가 0.3 meq/kg정도의 차이가 있었고, 저장과정 중에는 과산화물가의 차이가 거의 없었다. 산가(유리지방산)의 양도 비포장한 배아미와 현미의 경우에는 저장기간중 0.5 mg/g정도의 차이가 있었지만, 진공포장을 한 경우에는 8주 동안에는 큰 차이가 나지 않았으며, 10주후 부터는 0.6 mg/g정도의 차이를 나타냈다. 본 실험으로 배아미와 현미를 진공포장할 경우 비포장하였을 때보다 산패가 억제되어 10주 정도의 저장기간이 연장됨을 확인할 수 있었다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.159-167
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• 2021

The need for biodegradable plastic continues to increase, improvement of physical properties is necessary for actual use in the market. In this study, composite film was produced by adding peroxide additives to bioplastic according to concentration to investigate changes in the melt index, elongation, morphology, and TGA of the composite film. The addition of peroxide compatibilizer showed superior elongation of film and TGA compared to those of control. The added amount of compatibilizer affected the extrusion process, and it was revealed that adding an appropriate amount of peroxidizer is important. Analysis of the composite film's morphology revealed a heterogeneous dispersion sequence due to different rates of crystallization depending on the resin, and surface physical properties were best in the group added with 4% peroxide. The results above showed that the test group added with 4% peroxide compatibilizer was superior in the production of composite biodegradable film.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.114-120
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• 1985

This study was carried out to investigate the storage stability of Yackwa (a Korean fried cake made from wheat flour, honey and 20% oil), with the variation in frying oils (soybean oil of fresh or heat-treated corn oil and rapeseed oil) and storage conditions (temperature, humidity and in dark or under fluorescent light) for 20 weeks period. In $5^{\circ}C$ storage, acid and peroxide values increased slowly, showing the peroxide value of 20 meq/kg after 13 weeks. In $40^{\circ}C$ storage, acid and peroxide values increased remarkably. The product became harder at storage humidity of 25% and softer by moistening at storage humidity of 80%. Acid and peroxide values of Yackwa from corn, rapeseed and soybean oils increased with storage period, to a different extent. The values of fluorescent groups, especially rapeseed oil group, were higher than those of control groups and the heat-treated oil groups were higher than those of fresh oil groups. Sensory scores for rancid flavor were gradually increased with the storage period in all groups. There was no significant difference with the kinds of frying oils, storage conditions and heat treatment. Correlation of sensory scores with acid values was positive throughout whole storage period, with low ${\gamma}-values$. Its correlation with peroxide values was positive up to 6th week but negative at 9th week of storage.

• Applied Chemistry for Engineering
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• v.32 no.4
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• pp.472-477
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• 2021

The crosslinking behavior of polyhedral oligomeric silsesquioxane (POSS) containing eight acrylate groups in a cage form in ethylene-propylene-diene rubber (EPDM) peroxide crosslinking, the effect on mechanical properties, and the thermal stability were investigated. An EPDM/POSS composite material was prepared by mixing 0 to 12 parts per hundreds of rubber (phr) of POSS per 100 phr of rubber by content and adding a peroxide crosslinking agent. As a result of crosslinking properties, it was found that the acrylate group of POSS was activated by peroxide and improved the peroxide crosslinking efficiency. Although the dispersion stability of POSS in EPDM/POSS composites was poor, the fracture strength, elongation and thermal stability were improved.

• Journal of fish pathology
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• v.6 no.2
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• pp.143-161
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• 1993

1. For the induction of ceroidosis, the flounders were fed on the different Peroxidation Value(POV) diets for 6 months from April 1 to September 27, 1991. The growth of the flounder fed on the high POV diets, 90.4mEq/kg and 36.9mEq/kg, were markedly decreased after 3 months and 4 months respectively, compared to those fed on the two different low POV diets, 15.5mEq/kg or 15.2mEq/kg. 2. Histologically, it was hard to observe any pathological signs in the tissues of the control group with normal diets(POV 10.5mEq/kg). With the increasing of POV values of diets, severe ceroid accumulation and parenchymal degenerative lesions were found in the liver, spleen and kindeny. However, any abmormalities were not observed in muscle and intestine been in high POV diets fed flounder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.569-572
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• 1987

The DNA damage by linoleic acid hydroperoxide (LHPO) was investigated in a DNA-LHPO system at $37^{\circ}C$ to elucidate the DNA damage mechanism by lipid peroxidation products. LHPO shelved a great DNA damage with the increase of its concentrations. DNA was completely damaged in a LHPO-DNA(weight ratio, 2:3) system after incubation for 2 days. The degree of DNA ,damage by LHPO was greated than that of linoleic acid. In the quantitative analysis of DNA damage, the decreasing ratio of DNA content was $60\%$ in $84{\mu}g$ LHPO system incubated for 1 day compared to the control solution marked $30\%$. There were no participation of active oxygens on the DNA damage by LHPO.