• Title/Summary/Keyword: 균일 가열

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Antimicrobial and Antitumor Activities of Seed Extracts of Camellia sinensis L. (차나무 종자 추출물의 항균활성 및 항종양활성)

  • Yoon, Won-Ho;Choi, Jae-Hoon;Lee, Keyong-Ho;Kim, Chang-Han
    • Korean Journal of Food Science and Technology
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    • v.37 no.1
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    • pp.108-112
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    • 2005
  • Antimicrobial and antitumor activities of Camellia sinensis L seed extracts were investigated. Seed extracts showed antifungal activities against Candida albicans IFO 1594 and Cryptococcus neoformans. Inhibition zone of 20 mm was shown by 70% ethanol extract against C. albicans IFO 1594 at 100 mg/mL. Antifungal activity of seed extract was not decreased by heating at 80 and $100^{\circ}C$ for 30 min or at $121^{\circ}C$ for 15 min, indicating heat-stability of seed component. Growth-inhibitory effects were observed in 70 and 10% of tumor cell line SK-OV-3 and normal ceil line NIH/3T3 at $50{\mu}g/mL$, respectively.

Synthesis of $TiO_2$Anchored on a Porous Clay Ceramic Support Using Dropping Precipitant Method (침전제 적하법을 이용한 $TiO_2$고정화 다공체 제조)

  • 신대용;한상목;김경남
    • Journal of the Korean Ceramic Society
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    • v.38 no.12
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    • pp.1097-1103
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    • 2001
  • TiO$_2$anchored on a porous clay ceramic support (PCS) for use in lightweight photocatalyst were synthesized by the dropping precipitant method. A PCS of macro and micro pore size of around several mm~${\mu}{\textrm}{m}$ in diameter were prepared by the rapid heat treatment at, 1,15$0^{\circ}C$ for 10 min from low grade of clay. The change in pH of reaction solution due to the different addition rate of NH$_4$HCO$_3$as a precipitant, the reaction temperature and the concentration of TiCl$_4$had a pronounced effect on the nature of precipitated TiO$_2$particles on the surface of a PCS and the crystal structure of precipitated TiO$_2$particles. At an addition rate of 0.8 ml/min of NH$_4$HCO$_3$and pH=6 of reaction solution, homogeneous precipitation of TiO$_2$particles on a PCS was achieved. TiO$_2$particles with anatase phase was precipitated on the surface of a PCS at the low concentration of TiCl$_4$, the high addition rate of NH$_4$HCO$_3$and the high reaction temperature.

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Fabrication of high purified zirconium dioxide (ZrO2) and stabilized zirconia (TZP: tetragonal zirconia polycrystal) powders (고순도 산화지르코늄(ZrO2) 및 안정화 지르코니아 (TZP: tetragonal zirconia polycrystal) 분말제조)

  • 최의석
    • Proceedings of the Korea Association of Crystal Growth Conference
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    • 1996.06b
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    • pp.55-85
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    • 1996
  • 지르코니아 분말은 ZrO2 결정상이 온도변화에 따라 부피변화를 수반하는 상전이변태를 나타낸다. 단사정 ZrO2가 110$0^{\circ}C$에서는 정방정으로, 2$700^{\circ}C$ 내외에서는 입방정으로 결정구조가 가역적으로 변한다. 이 ZrO2에 금속산화물을 고용시키면 형석 (CaF2:Florite)형의 입방정 결정구조가 실온에서도 안정하게 존재하게 된다. 안정화제 산화물은 caO, MgO등 2가 산화물외에 3가 또는 4가의 금속산화물로서 Sc2O3, Y2O3, Sm2O3, Nd2O3, Gd2O3, Y2O3, CeO2 등이며 이들은 금속이온의 원자가가 변하기 쉬운 희토류 산화물이다. 안정화 지르코니아는 형석형 결정구조이며 결정화학적으로 보면 금속양이온이 산소이온에 대해서 정육면체형의 8배위를 하고 있다. 이때 이온반경비(양이온/음이온)에 따라 Zr+4자리와 O-2자리의 격자위치와 모양이 형성되므로 비틀어진 정육면체구조이건 이상적인 정육면체 형석구조를 이룬다. 이는 지르코니아의 결정상의 2상-3상인 부분안정화 지르코니아다결정체(PSZ : partially stabilized zirconia)이거나 단일상-2상인 정방정 지르코니아다결정체(TZP : tetragonal zirconia polycrystal)의 결정구조를 가지는데 기인한다. PSZ는 주로 MgO, CaO를 안정화제로 고용시켜 입방정 영역에서 소결하고 이를 다시 입방정과 정방정의 상 영역에서 열처리하여 입방정 입자내부에 정방정을 석출 형성시킨 것이며 TZP는 Y2O3 및 CeO2를 고용시켜 PSZ와 다르게 일반적인 상압소결한 정방정 결정상의 미립자이다. 산화지르코늄 분말은 지르콘사에서 열분해시킨 지르코늄소결.융해괴(caustic fusion clinker)를 산처리하여얻어진 지르코늄산용액(zirconyl acid solution : cloride, sulfide, nitride 등)으로부터 제조된다. 고순도 산화지르코늄은 용액 결정석출법에 의해 ZrOCl2.8H2O, 5ZrO2.3SO3.15H2O, ZrO(NO3)2.xH2O 등의 지르코늄 수화물만을 재결정화시킨 것으로부터 얻을 수 있으며 이 지르코늄염 수용액으로부터 입자미세구조를 효과적으로 제어하여 산화지르코늄 및 안정화 지르코니아 분말제조가 가능하다. 안정화 지르코니아 분말은 ZrO2와 안정화산화물의 고용을위하여 가열처리를 필요로 하며 일정온도에서 최적상태로 숙성하므로서 2가지 상(phase) 이상의 고용체를 가지게 된다. 안정화 지르코니아 분말은 고용처리온도를 낮추고 효과적으로 생성시키기 위해서는 지르코늄 및 안정화제염을 혼합하고 습식 직접합성하여 저온에서 고용체의 합해진상 영역을 생성시키는 것이다. 이는 지르코니아 원료분말의 미세구조를 제어하므로서 가능하며 이때 화학성분조성과 크기형태가 균일하게 분포된 입자분말을 얻을 수 있다.

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Amino Acid Properties and Sensory Characteristics of Chicken Stock by Different Salt Contents (소금 첨가량을 달리한 닭 육수의 아미노산 조성 및 관능적 특성)

  • Kim, Doog-Seok;Kim, Jog-Seck;Seoung, Tae-Jong
    • Culinary science and hospitality research
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    • v.16 no.4
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    • pp.274-285
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    • 2010
  • This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

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Extraction Process Optimization of Poncirus trifoliata and Prunus mume for Antibacterial Activity against Vibrio parahaemolyticus (장염비브리오 항균활성을 위한 탱자와 매실의 추출조건 최적화)

  • Lee, Young-Guen;Choi, Young-Whan;Joo, Woo-Hong
    • Journal of Life Science
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    • v.16 no.4
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    • pp.640-646
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    • 2006
  • The present investigation was carried out particularly to optimize the extraction process of Poncirus trifoliata and Prunus mume to develop a functional foodstuff having antibacterial activity against Vibrio parahaemolyticus. The extracts were prepared from the fruits under various conditions, and then optimum extraction conditions were decided in case maximal antibacterial activity was obtained. In extraction process by using hot water, the best antibacterial activity of Poncirus trifoliata was achieved at $80{\sim}100^{\circ}C$ for 30 min, while that of Prunus mume was achieved at $100^{\circ}C$ for 30 min, as showing 14.8 and 16.6 mm of inhibition diameter, respectively. The extraction process with addition of NaOH increased the activity of Prunus mume, but addition of $K_2CO_3$ and $NaHCO_3$ drastically decreased the activity. In the processes at high temperature up to $120^{\circ}C$ by using pressure extractor and with various concentrations of NaOH, the maximum activity was observed in the extract of Prunus mume at $120^{\circ}C$ for 30 min with 0.05 N NaOH. The fermented ethanol extract of the fruits showed less activity than those of the extracts with water and NaOH solution.

Simulation of the High Frequency Hyperthermia for Tumor Treatment (종양치료용 고주파 열치료 인체적용 시뮬레이션)

  • Lee, Kang-Yeon;Jung, Byung-Geun;Kim, Ji-won;Park, Jeong-Suk;Jeong, Byeong-Ho
    • Journal of the Korea Convergence Society
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    • v.9 no.3
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    • pp.257-263
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    • 2018
  • Hyperthermia supplies RF high-frequency energy above 1MHz to the tumor tissue through the electrodes. And the temperature of the tumor tissue is increased to $42^{\circ}C$ or more to cause thermal necrosis. A mathematical model can be derived a human body model for absorption and transmission of electromagnetic energy in the human model and It is possible to evaluate the distribution of temperature fields in biological tissues. In this paper, we build the human model based on the adult standard model of the geometric shape of the 3D model and use the FVM code. It is assumed that Joule heat is supplied to the anatomical model to simulate the magnetic field induced by the external electrode and the temperature distribution was analyzed for 0-1,200 seconds. As a result of the simulation, it was confirmed that the transferred energy progressively penetrates from the edge of the electrode to the pulmonary tumors and from the skin surface to the subcutaneous layer.

Effects of Preservative Containing Chitosan on the Shelf Life of Pork Patty (Chitosan이 함유된 보존제의 첨가가 돈육 Patty의 저장에 미치는 효과)

  • Park, La-Young;Jeong, Eun-Ju;Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.9
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    • pp.1446-1451
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    • 2013
  • The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.

Experimental validations of fire-resistant materials for protecting LPG small storage tank from building fires (건물 화재 시 LPG소형저장탱크 보호용 화재 저항 재료 성능 실증)

  • Kim, Seung-Hwan;Kim, Kyung-Sik;Heo, Seung-Geon;Lee, Jae-Hun
    • Journal of the Korean Institute of Gas
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    • v.24 no.4
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    • pp.18-24
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    • 2020
  • The purpose of this study is to validate thermal hinderance effects, i.e., feasibilities, of fire-proof structure for LPG tank exposed to fire from adjacent burning building. The panel materials suggested for the fire-proof structure are (1) 10 mm-thick wood, (2) wood with fireproof coating, (3) 75 mm-thick Expanded Polystyrene, (4) 75 mm-thick glass wool filled sandwich panel, and (5) 75 mm-thick autoclaved lightweight concrete. The square planar fire source of 1 ㎡, a matrix of nozzles releasing 120-140 g/s of LPG, is used to heat up the wall and the tank beyond, mimicking heat transfer from burning exterior wall finishes. The feasibility is tested by inspecting structural integrity after test, and then by examining temperatures at both sides of panels and tank's front surface as well as heat fluxes. As a result, it can be concluded that, among the suggested sample materials, fire-proof wall with ALC panel only showed the feasibility for explosion prevention with the proven evidences of structural integrity and least increase in temperature of tank.

Structural and Optical Properties of Sol-gel Derived ZnO:Cu Films

  • Bae, Ji-Hwan;Park, Jun-Su;Jo, Sin-Ho
    • Proceedings of the Korean Vacuum Society Conference
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    • 2013.08a
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    • pp.199-199
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    • 2013
  • 최근 단파장 광전 소자와 고출력 고주파 전자 소자에 대한 수요 때문에 넓은 밴드갭 에너지를 갖는 반도체에 관심이 많다. 이중에서, ZnO는 우수한 화학 및 역학적 안정성, 수소 플라즈마 내구성과 저가 제조의 장점 때문에 광전자 소자 개발 분야에 적합한 산화물 투명 전극으로 관심을 끌고 있다. 불순물이 도핑되지 않은 ZnO는 본질적으로 산소 빈자리 (vacancy)와 아연 격자틈새 (interstitial)와 같은 자체의 결함으로 말미암아 n형의 극성을 갖기 때문에, 반도체 소자로 응용하기 위해서는 도핑 운반자의 농도와 전도성을 제어하는 것이 필요하다. 본 연구에서는 박막 제조시 제어성, 안정성과 용이하게 성장이 가능한 졸겔 (sol-gel) 방법을 사용하여 사파이어와 석영 기판 위에 Cu가 도핑된 ZnO 박막을 성장시켰으며, 그것의 구조, 표면 형상, 평균 투과율, 광학 밴드갭 에너지를 계산하였다. 특히, Cu의 몰 비를 0, 0.01, 0.03, 0.05, 0.07, 0.1 mol로 변화시키면서 ZnO:Cu 박막을 성장시켰다. ZnO:Cu 졸은 zinc acetate dihydrate, 2-methoxyethanol (용매), momoethanolamine (MEA, 안정제)을 사용하여 제조하였다. 상온에서 2-methoxyethanol과 MEA가 혼합된 용액에 zinc acetate dihydrate (Zn)을 용해시켰다. 이때 MEA와 Zn의 몰 비는 1로 유지하였다. 이 용액을 $60^{\circ}C$ 가열판 (hot plate)에서 24 h 동안 자석으로 휘젓으며 혼합하여 맑고 균일한 용액을 얻었다. 이 용액을 3000 rpm 속도로 회전하는 스핀 코터기의 상부에 장착된 사파이어와 석영 기판 위에 주사기 (syringe)를 사용하여 한 방울 떨어뜨려 30 s 동안 스핀한 다음에, 용매를 증발시키고 유기물 찌꺼기를 제거하기 위하여 $300^{\circ}C$에서 10분 동안 건조시킨다. 기판 위에 코팅하는 작업에서 부터 건조 작업까지를 10회 반복한 다음에, 1 h 동안 전기로에 장입하여 석영 기판 위에 증착된 시료는 $550^{\circ}C$에서, 사파이어 기판은 $700^{\circ}C$에서 열처리를 수행하였다. Cu의 몰 비 0, 0.01, 0.03, 0.05, 0.07, 1로 성장된 ZnO:Cu 박막에 대한 x선 회절 분석의 결과에 의하면, 모든 ZnO:Cu 박막의 경우에 관측된 34.3o의 피크는 ZnO (002) 면에서 발생된 회절 패턴을 나타낸다. 이것은 JCPDS #80-0075에 제시된 회절상과 일치하였으며, ZnO:Cu 박막이 기판에 수직인 c-축을 따라 우선 배향됨을 나타낸다. 사파이어 기판 위에 증착된 박막의 경우에, Cu의 몰 비가 점점 증가함에 따라(002)면 회절 피크의 세기는 전반적으로 증가하여 0.07 mol에서 최대를 나타내었으나, 석영 기판 위에 증착된 박막의 경우에는 0.05 mol에서 최대를 보였다. 외선-가시광 분광계를 사용하여 서로 다른 Cu의 몰 비로 성장된 ZnO:Cu 박막에서 광학 흡수율 (absorbance) 스펙트럼을 측정하였으며, 이 데이터를 사용하여 평균 투과율을 계산한 결과, 투과율은 Cu의 몰 비에 따라 현저한 차이를 나타내었다. Cu의 몰 비가 0.07 mol일 때 평균 투과율은 80%로 가장 높았으며, 0.03 mol에서는 30%로 최소이었다. 광학밴드갭 에너지는 Tauc 모델을 사용하여 계산하였고, 결정 입자의 형상과 크기와의 상관 관계를 조사하였다.

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Development of Alginic Acid Hydrolysate as a Natural Food Preservative for Fish Meat Paste Products (알긴산 가수분해물을 이용한 어육연제품용 천연 식품보존료의 개발)

  • Chang, Dong-Suck;Cho, Hak-Rae;Lee, Hyun-Sook;Park, Mi-Yeon;Lim, Sung-Mee
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.823-826
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    • 1998
  • It has been reported that alginic acid hydrolysate retains antimicrobial activity but the enzyme which hydrolyze alginic acid is not developed for industrial use. The authors developed chemical method for hydrolyzing alginic acid. For preparing alginic acid hydrolysate, equal quantity of alginic acid and ascorbic acid were added to water. Then the solution was heated at $121^{\circ}C$ for $20{\sim}30{\;}minutes$. The 4% solution of alginic acid hydrolysate was revealed relative viscosity 1.05, pH 3.2 and opaque whitish-yellow color. By addition of this hydrolysate to nutrient broth with the concentration of 0.1%, the growth of Bacillus sp. isolated from fish meat paste products was inhibited. The fish meat paste products containing 0.3% alginic acid hydrolysate prepared were prolonged their shelf life by 1 day stored at $30^{\circ}C$, 2 days at $20^{\circ}C$ and 4 days at $15^{\circ}C$.

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