• Bulletin of Food Technology
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• v.11 no.2
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• pp.79-80
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• 1998

식이섬유 및 미네랄이 풍부하여 현재 건강식품으로서 주목을 받고 있는 미역! 기존의 건조 미역과 달리 1970년경부터 원료미역을 $80^{\circ}C$이상의 더운 물에 담근 후에 식염과 혼합하여 만든 염장 미역이 일본에서 유통되고 있다. 본 고에서는 염장 미역의 보존성에 대하여 살펴보았다.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1367-1372
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• 1998

The studies were carried out to investigative effects of Lithospermum erythrorhizon, Glycyrrhiza uralensis 3% (LG) with and without dipping of salted Chinese cabbage in 1% chitosan solution(LGDC) on fermentation of kimchi at $10^{\circ}C$ during 25 days. The pH and titratable acidity of kimchi with LG and LGDC were higher and lower, respectively, than that of control. Viable cells of total bacteria, lactic acid bacteria, Leuconostoc sp. and Lactobacillus plantarum in kimchi added with LG and LGDC were shown inhibitory effect about $1.6{\sim}2.1,\;1.2{\sim}2.9,\;0.8{\sim}2.2,\;0.7{\sim}1.6$ log10 cycle, respectively. Specially Leuconostoc sp. and L. plantarum was very inhibited than in control from 0 day. The sour taste of LG and LGDC added kimchi was changed more slowly than that of control during fermentation of kimchi. But flavor, color and overall acceptability did not show significant difference(P<0.05) between treatments. The shelf-life of LGDC added kimchi was extended over 10 days compared with control.

• Analytical Science and Technology
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• v.26 no.6
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• pp.381-386
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• 2013

The sixty nine chemicals that are closely linked to chemical accident are designated as the substances requiring preparation for accidents and managed for public health under the Toxic Chemicals Control Act. In this study, storage stability of allyl chloride (AC) and carbon disulfide (CD), which are highly inflammable and volatile in tedlar bags, was studied for gaseous chemicals sampling. Storage stability was studied considering storage temperature ($2^{\circ}C$, $25^{\circ}C$), chemical concentration (low conc. ppm, high conc. ppm) and storage time (0, 48, 96, and 144 hr). Also, the stability of bags containing one type of chemical substance and the bags containing a mixture of chemicals was compared against each other. As a result, two chemicals showed decreasing storage stability based on storage time. Also two chemicals presented statistical significance of concentration and mixing type.

• Journal of the korean veterinary medical association
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• v.45 no.8
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• pp.746-757
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• 2009

국립수의과학검역원과의 공동연구과제(소 아까바네병, 츄잔병, 아이노 바이러스혼합불활화 예방약 산업화)에 의해 실시한 시험을 통하여 소 아까바네병, 츄잔병, 아이노 바이러스병에 대한 예방약인(소 츄잔병, 아까바네병, 아이노병 불활화 혼합오일백신) 면역원성 시험 및 야외에서의 적용시험 등을 실시한 결과를 요약하면 다음과 같다. 1. 혼합오일백신의 기니픽에 대한 면역원성 시험에서 아까바네 바이러스, 아이노 바이러스 및 츄잔 바이러스에 대한 중화항체가는 시험백신을 3주 간격 2회 접종한 시험구가 무접종 대조구에 비하여 높게 나타났다. 2. 혼합오일백신의 야외농장 3곳의 육성우에 대한 면역원성 시험에서 시험백신을 2회 접종 후 아까바네 바이러스의 항체가는 평균 102배, 115배 및 134배이였으며, 아이노 바이러스의 항체가는 평균 8배, 24배 및 27배로 나타났고, 츄잔 바이러스의 경우에는 3곳의 농장에서 평균 30배, 46배 및 172배로 나타났다. 3. 야외농장 2곳에서 혼합오일백신을 임신우에 2회 접종하였을 때, 중화항체가는 아까바네 바이러스가 평균 64배와 93배를 나타내었고, 아이노 바이러스의 중화항체가는 평균 70배와 96배, 츄잔 바이러스의 중화항체가는 평균 20배와 20배로 나타났다. 4. 혼합오일백신은 임신우에 대한 공격접종시험에서 시험백신을 3주 간격으로 2회 접종 후 3주째의 중화항체가는 아까바네 바이러스가 128$\sim$256배이었고, 아이노 바이러스는 64$\sim$256배로 나타났고, 츄잔 바이러스는 8$\sim$32배이었다. 공격 접종 후 부검 전의 중화항체가는 아까바네 바이러스가 16$\sim$128배로 나타났고, 아이노 바이러스는 32$\sim$128배였으며, 츄잔 바이러스는 4$\sim$16배였다. 혼합오일백신을 임신우에 3주 간격 2회 접종한 뒤 공격접종하여 채혈한 혈청의 면역원성이 무접종 대조군에 비하여 방어효과가 우수하였다. 5. 3롯트의 시험백신을 선정하여 2$\sim$7$^{\circ}C$의 냉암소에 보존하면서 보존 기간별(제조당시, 6개월, 12개월, 15개월, 18개월)로 특성시험, 무균시험 및 안전시험을 실시한 결과, 전 보존기간에 마우스 및 기니픽에 대한 안전성이 인정되었으며, 보존기간별로 시험백신의 기니픽에 대한 면역원성 시험을 실시한 결과, 기니픽의 중화항체가는 15개월까지 지속되는 것으로 나타났다.

• Journal of Wetlands Research
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• v.21 no.2
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• pp.102-113
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• 2019

Slack-tide sampling was carried out at 6 stations at high and low tide for a tidal cycle during spring tide of the early summer (June) and summer (July, August) of 2016 to determine the difference of water quality according to tide in Masan Bay, Korea. The mixing regime of all the water quality components investigated was well explained through the correlation with SAL. In the early summer and summer, TURB, DSi and NNN which mainly flow into the bay from the streams and SS, COD, AMN and $H_2S$ which mainly indicate the internal sink and source materials have a property of conservative mixing and non-conservative mixing, respectively. The conservative mixing showed a good linear relationship of the water quality between high and low tide, and the non-conservative mixing showed a variation of different pattern each other. Factor analysis performed on the concentration difference data sets between high and low tide helped in identifying the principal latent variables for them. In early summer, multiple effects (tidal action, natural influx and internal sinks and sources etc.) acted in combination for the differences to be distributed evenly in four factors (VF1~4), since there were few allochthonous inputs as a low-water season. On the contrary, in summer, the parameters showing large concentration difference at ST-1 affected by stream water were concentrated in one factor (VF1) and clearly distinguished from the parameters affected by the internal sinks and sources. In fact, there is no estuary (bay) that always maintains steady state flow conditions. The mixing regime of an estuary might be changed at any time due to the change of flushing time, and furthermore the change of end-member conditions due to the internal sinks and sources makes the occurrence of concentration difference inevitable. Therefore, when investigating the water quality of the estuary, it is necessary to take a sampling method considering the tide to obtain average water quality data.

• Journal of Conservation Science
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• v.31 no.2
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• pp.125-130
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• 2015

Specific techniques and materials in conservation of traditional lacquer has not been transmitted. This study aims to compare the basic characteristics of the filler which used in the base layer of lacquer conservation. Tohoe(a mixture of lacquer and Clay) and the three kinds of additives which is mixed with Tohoe and Goksu(a mixture of lacquer, wood powder and rice starch) are estimated in drying rate, impact resistance, abrasion. Among those samples, the more amount of clay causes fast dryness speed and worse cracks on the surface. The impact resistance is weakened at high amount of clay. There is no significant differences of impact resistance between both additives that is mixed with the samples and additives. The samples that are mixed with Goksu and additives show high impact resistance. In the polishing test, the more amount of filling powders show higher grinding degree and the sample that are mixed with wood powder and charcoal show higher degree as well. The highest grinding degree is Maekchil and Goksu but the lowest one is the sample of the rooftile powder mixture.

• Journal of Conservation Science
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• v.30 no.4
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• pp.383-393
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• 2014

It is used for the epoxy resin, a mixture of various fillers conservation of cracks of the stone cultural heritage. Such as conservation treatment is need to for long-term conservation. However, field research and experiments on the conservation treatment results when included 54 cases of talc filler was confirmed that the damage, such as discoloration and cracks. The field research is talc was used to determine whether the reports and conservator interviews conducted, microscopy, ICP analysis of the samples collected from the field site. Experiments is color difference measurement and Ultrasonic measurement were arried out, and artificial weathering tests to investigate the effect of talc. As a result, lower the property of matter of the samples containing the talc. Therefore, we propose that the selection process is not allowed to use talc as the filler of stone powder filler cracks is conservation treatment.

• Applied Chemistry for Engineering
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• v.33 no.2
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• pp.179-187
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• 2022

In this study, the synthesis of 1,2-dodecylaminopropanediol (1,2-DDAP) having a 12 carbon chain length and an amine group was designed to improve the preservation and hydrophilicity of 1,2-alkanediol-based compounds. 1,2-DDAP was prepared by reacting dodecylamine (DDA) with 3-monochloro-1,2-propanediol (3-MCPD) in an ethanol solvent at 40 ℃, and its yield and purity were about 56% and 98%, respectively, under a reaction condition of 2 h and a DDA:3-MCPD molar ratio of 1:0.8. The antimicrobial effect of 1,2-DDAP showed the values of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against microorganisms at concentrations of 10 to 100 times lower than those of 1,2-octanediol(1,2-ODIOL) or 1,2-decanediol (1,2-DDIOL). Based on the hydrophilic properties of 1,2-DDAP, mixed preservatives were prepared by adding small amounts of 1,2-ODIOL or 1,2-DDIOL, which are poorly soluble in water, with 1,2-DDAP. Mixed preservatives exhibited an effect of inhibiting microorganisms equal to or greater than that of 1,2-DDAP alone in antimicrobial activity tests. As a result of confirming the preservation effect in lotion (cosmetic formulation) for application, 1,2-DDAP showed similar antimicrobial activity at concentrations of 0.3 to 0.6 times lower than that of 1,2-ODIOL or 1,2-DDIOL. Therefore, it is considered that the use of 1,2-DDAP alone and the mixed use with small amounts of 1,2-ODIOL or 1,2-DDIOL can be a good alternative to preservatives in the product.

• Journal of Conservation Science
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• v.37 no.6
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• pp.801-806
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• 2021

In order to improve the usability of glue, a traditional adhesive material, and the gelation process of seaweed extract carrageenan, a liquid adhesive for wood preservation was prepared by mixing the two materials. The prepared wood adhesive was mixed with a 15 wt% aqueous solution of glue, λ-carrageenan, an antibacterial agent, an antifoaming agent, and the maximum adhesive strength of 1.80 Mpa was confirmed. As a result of comparison, the adhesive strength was superior to that of 5 different types of traditional natural adhesive ingredients (aqueous solution) and 1 type of polyvinyl acetate-based adhesive.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.250-253
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• 1975

The acid milk containing grape juice was prepared from natural grape juice, acid milk and sugar as raw materials, and the stability of the drink was studied. The following results were obtained. 1. The milk mixed with natural grape juice formed coagulated precipitate by coupling of the colloidal materials in the juice with the milk protein and the formation of precipitate was accelerated by pasteurization. 2. The pectin in natural grape juice was affected on the stability of the product, and the stability increased with decrease in the content of pectin. When the content of pectin in natural grape juice was lower than 2.5mg%, the precipitate was not formed in the drink containing 10 to 20% of the juice. 3. The acid milk drink containing the natural grape juice treated with pectinase, not formed precipitate by pasteurization at $85^{\circ}C$, for 20 minutes and can be preserved for long term.