• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.563-568
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• 1988

Relative effectiveness of antioxidants with their synergists was investigated by measuring AOM stability of palm oil and beef tallow during heating. TBHQ added at a concentration of 0.02% gave the highest AOM stability to palm oil among the antioxidants tested at the equivalent concentration. Beef tallow with added TBHQ showed a higher AOM stability than those with α-tocopherol$({\alpha}-toc)$ and a mixture of BHA and BHT, but showed a lower AOM stability than those with {$\delta}-rich$ tocopherol$({\delta}-toc)$ and mixed tocopherol(m-toc). Addition of ${\alpha}-toc$ to palm oil and beef tallow increased the AOM stability less than a mixture of BHA and BHT. Palm oil and beef tallow with added ${\delta}-toc$ and m-toc showed higher AOM stabilities than that with ${\alpha}-toc$, and there was no significant difference in AOM stability noted between ${\delta}-toc$ and m-toc. The synergistic effects of citric acid to ${\alpha}-toc\;and\;{\delta}-toc$ and of ascorbyl palmitate to ${\delta}-toc$ was noted higher in beef tallow than in palm oil, while that of ascorbyl palmitate to ${\alpha}-toc$ was higher in palm oil than in beef tallow.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Journal of Energy Engineering
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• v.3 no.1
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• pp.77-83
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• 1994

아연-산화은 2차전지는 높은 에너지 밀도의 이점을 가진 반면, 짧은 사이클수명(설계 및 사용방법에 따라 10∼200 사이클)을 가진 단점이 있다. 산화은 전극의 비싼 가격 때문에 높은 에너지 밀도가 요구되는 분야에서 제한적으로 사용되고 있다. 본 논문은 수중운동체계의 추진용으로 사용하기 위한 신뢰성이 높은 아연-산화은 전지의 개발을 다루었다. 고율방전에서 양극 활물질의 양에 따른 전압 특성과 음극활물질의 첨가제에 따른 사이클 수명 비교 시험을 실시하였다. 본 연구결과 우수한 전압 특성과 고율방전에서10회 이상의 사이클 수명을 갖는 아연-산화은 2차전지를 개발하였다.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1023-1030
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• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.760-766
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• 1998

This study was carried out far isolation and characterization of ammonia oxidizing bacteria (AOB) from aquacultural place and sludges of waste water collected in Pusan. One autotrophic AOB, Nitrosomonas sp. and 8 heterotrophic AOB (2 strains of Bacillus sp., 2 strains of Acinetobacter sp., Xanthomonas sp., Alcaligenes sp., Pseudomonas sp., Sphingobacterium sp.) were isolated. and identified. Variation of total nmmonia nitrogen (TAN) and $NO_2-N$ in mineral salt media containing 10mg/ $\ell$ of NHCl for 15 days in differents 9 strains was measured in order to examine the ablitity of ammonia oxidation. TAN was started to reduce after 4 days incubation and ca. 2 mg/$\ell$ of TAN was decreased after 15 days incubation by Nitrosomonas sp., At that time, $NO_2-N$ was produced to 0.023$\~$0.036 mg/$\ell$. Heterotrophic AOB showed the low ability of ammonia oxidation, 0.02$\~$0,04 mg/$\ell$ of TAN was decreased and $NO_2-N$ was produced to 0.01$\~$0.51 mg/$\ell$ after 15 days. When each strain of 8 heterotrophs was incubated in mimeral salt media containing 10 mg/$\ell$ $NH_4Cl$ and 50 mg/$\ell$ glucose, and 50 mg/$\ell$ $NH_4Cl$ and 5 g/$\ell$ glucose, the diminution of TAN was 1.12$\~$3.38 mg/$\ell$ and 1$\~$20 mg/$\ell$, respectively.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2013.05a
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• pp.174-174
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• 2013

현재 자동차 강판 시장에서는 승객들의 안전 확보와 연비 향상을 위하여 자동차 강판의 경량화 및 고장력화가 급속히 진행되고 있다. 더불어 소비자는 더욱 아름답고 멋있는 외관을 추구하면서 정교한 디자인이 가능할 수 있도록 높은 성형성을 갖는 강판에 대한 요구도 또한 증대되고 있다. 따라서 강도와 성형성을 동시에 확보할 수 있는 DP형, TRIP형 등의 다양한 컨셉을 갖는 변태강화형 고장력강에 대한 개발 요구가 점점 심화되고 있으나 이들 고장력강의 상 제어를 위하여 첨가된 Si, Mn등의 성분들이 표면에 안정한 산화물을 형성하기 때문에 이러한 고장력강은 표면 품질이 열위한 것으로 보고 되고 있다. 따라서 기존 연구에서는 열처리중 표면으로 확산되어 올라오는 Si, Mn 산화물의 저감을 위하여 분위기 중 산소농도나 노점등을 조절하거나, 산화전처리, 선도금처리 등을 통하여 Si, Mn 의 표면 선택산화를 제어하여 도금 결함을 최소화하려는 연구가 많이 진행되고 있다. 그러나 이러한 연구들은 대부분 강판 표면에서의 산화/환원의 반응에 대한 분위기 요인을 제어하는 연구들이며 실제 Si, Mn등의 산화성 원소들이 어떠한 조건에서 어떠한 경로들을 통해서 이동하여 표면으로 올라오는지에 대한 연구는 부족한 상황이다. 따라서 본 연구에서는 산화성 원소들의 표면 확산 거동에 대한 고찰을 위하여 다양한 열처리 온도 조건을 통한 표면 도금성 경향, 합급화 경향 및 표면 분석결과를 바탕으로 확산 거동에 대한 경향을 밝히고자 하였다.

• Proceedings of the Materials Research Society of Korea Conference
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• 2011.10a
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• pp.32.2-32.2
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• 2011

고체산화물 연료전지의 연결재의 필요한 물성으로는 공기극과 연료극을 차폐시켜줄 수 있는 고밀도와 구성 소재간의 전기적으로 연결될 수 있는 전기전도도 산화극과 환원극에서 화학적 안정성과 타 구성 소재와의 열팽창 계수 등이 중요한 특성으로 필요하게 된다. 이를 위해 $LaCrO_3$계 연결재가 주로 사용되어 왔다. 그러나 LCO계 연결제는 $1,400^{\circ}C$이상의 높은 소결 온도와 이로 인한 Cr의 휘발로 인한 타 구성소재와의 반응 등으로 인해 저온소결의 필요성이 재기되고 있는 소재 이다. 본 연구에서는 LCCCO계 구성 소제에 LaF3, 소결 소제를 첨가하여 저온에서 결정성 및 소결거동, 전기적 특성을 평가하였다.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.395-400
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• 2003

For the long term storage safety study of the metallic spent fuel, U-Nb, U-Ti, U-Ni, U-Zr, and U-Hf simulated metallic uranium alloys, known as corrosion resistant alloys, were fabricated and oxidized in oxygen gas at $200^{\circ}C~300^{\circ}C$. Simulated metallic uranium alloys were more corrosion resistant than pure uranium metal, and corrosion resistance increases Nb, Ni, Ti in that order. The oxidation rates of uranium alloys determined and activation energy was calculated for each alloy. The matrix microstructure of the test specimens were analyzed using OM, SEM, and EPMA. It was concluded that Nb was the best acceptable alloying elements for reducing corrosion of uranium meta] considered to suitable as candidate.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2008.11a
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• pp.32-32
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• 2008

생체용 티타늄 합금은 높은 내식성 및 생체적합성을 갖는 특성으로 치과용 임플란트 및 인공 고관절 분야에서 널리 쓰이고 있다. 본 연구에서는 Ti에 Hf 원소를 10, 20, 30 및 40 % 첨가하여 합금 한 후, 양극산화 처리를 통해 다공성 산화피막을 형성하였다. 각각 다른 온도에서 열처리 한 후, 인가전압, Hf 원소 함량 및 열처리 온도에 따른 부식특성을 조사하였다.