• 유체기계공업학회:학술대회논문집
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• 유체기계공업학회 2001년도 유체기계 연구개발 발표회 논문집
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• pp.325-333
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• 2001

The present study investigates convective heat/mass transfer and flow characteristics inside the cooling passage of the gas-turbine blades. It is important to increase not only the heat transfer rates but also the uniformity of heat transfer in the cooling passage. The square duct has compound-angled ribs with $60^{\circ},\;70^{\circ}$ and $90^{\circ}$ attack angles, which are installed on the test plate surfaces. a naphthalene sublimation technique is employed to determine the detailed local heat transfer coefficients using the heat and mass transfer analogy. The ribs disturb the main flow resulting in the recirculation and secondary flows near the ribbed wall and the vertices near the side-wall. The local heat transfer and the secondary flow in the duct are changed largely according to the rib orientation. Therefore, geometry and arrangement of the ribs are important fur the advantageous cooling performance. The angled ribs increase the heat transfer discrepancy between the wall and center regions because of the interaction of the secondary flows. The average heat/mass transfer coefficient and pressure drop of the ribs with the $60^{\circ}$ $-90^{\circ}$ compound-angle are higher than those with the $60^{\circ}$ attack angle. Also, the thermal efficiency of the compound-angled rib is higher than that with the $60^{\circ}$ attack angle. The uniformity of heat/mass transfer coefficient on the cross ribs may is higher than that on the parallel ribs array.

• 한국식품과학회지
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• 제24권6호
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• pp.558-562
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• 1992

Xanthine oxidase는 퓨린 대사에 관여하여 xanthine 혹은 hypoxanthine을 산화하여 요산을 생성하게 하는 효소이다. 이상 퓨린 대사로 인해 형성된 요산은 관절에 축적되어 통풍을 동반하는 통증을 유발한다. 본 연구는 천연물로부터 통풍치료제의 개발을 목적으로 우롱차로 부터 6종의 flavan-3-ol 화합물을 분리하였고 기기분석에 의해 화학구조를 밝혔다. 각 화합물은 (-)-epicatechin, (-)-epicatechin-3-O-gallate, procyanidan B-1, B-3, procyanidin B-3-3'-O-rhamnose procyanidin B-1-3-O-gallate 였다. Xanthine oxidase 저해 영향을 관찰한 결과 gallte가 결함된 flavan-3-ol 화합물이 저해활성이 강하였고 procyanidin B-1-3-O-gallate는 $50\;{\mu}M$에 완전한 저해효과를 나타내었고 xanthine oxidase에 경쟁적으로 저해한다는 것이 밝혀졌다.

• The Korean Journal of Ecology
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• 제24권3호
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• pp.149-156
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• 2001

한국산 거머리말속(Zostera, Zosteraceae) 중 포기거머리말(Zostera caespitosa Miki)의 생태 및 분류학적 특성을 파악하기 위하여 생육 환경과 형태적인 특징을 분석하였다. 한반도에 자생하는 포기거머리말읜 생물지리학적인 분포는 동해연안의 덕산항과 대변, 황해 연안의 백령도 두무진과 남해 연안의 진해에서 종의 실체가 확인되었다. 포기거머리말의 생육지는 만과 항구로 수심 2.5∼5.2 m의 사질과 사니질의 퇴적환경에서 생육하였다. 본 종은 같은 생육지에 생육하는 거머리말 군집보다 깊은 수심에서 군집을 형성하였다. 외부 형태적인 특징은 황해 연안의 개체가 동해 연안의 개체보다 크게 신장하였으며, 생식지가 출현한 시기 의 수온은 6.0∼13.7℃로 1월부터 4월초까지 개화하였다. 포기거머리말의 생육지의 수심, 퇴적물의 평균입도와 유기물함량은 개체의 형태적인 형질 변이에 영향을 미치는 것으로 나타났다.

• 대한기계학회논문집B
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• 제25권11호
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• pp.1640-1649
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• 2001

The present study investigates the effects of various rib arrangements on heat/mass transfer in the cooling passage of gas turbine blades. A complex flow structure occurs in the cooling passage with rib turbulators which promote heat transfer on the wall. It is important to increase not only the heat transfer rates but also the uniformity of heat transfer in the cooling passage. A numerical computation is performed using a commercial code to calculate the flow structures and experiments are conducted to measure heat/mass transfer coefficients using a naphthalene sublimation technique. A square channel (50 mm $\times$ 50 mm) with rectangular ribs (4 mm $\times$ 5 mm) is used fur the stationary duct test. The experiments focus on the effects of rib arrangements and gap positions in the discrete ribs on the heat/mass transfer on the duct wall. The rib angle of attack is 60°and the rib-to-rib pitch is 32 mm, that is 8 times of the rib height. With the inclined rib angle of attack (60°), the parallel rib arrangements make a pair of counter rotating secondary flows in the cross section, but the cross rib arrangements make a single large secondary flow including a small secondary vortex. These secondary flow patterns affect significantly the heat/mass transfer on the ribbed wall. The heat/mass transfer in the parallel arrangements is 1.5 ∼2 times higher than that in the cross arrangements. However, the shifted rib arrangements change little the heat/mass transfer from the inline rib arrangements. The gap position in the discrete rib affects significantly the heat/mass transfer because a strong flow acceleration occurs locally through the gap.

• 한국미생물·생명공학회지
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• 제24권1호
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• pp.87-91
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• 1996

The optimum temperature and pH for the enzyme activity were 45$^{\circ}C$ and 10.0, respectively. The enzyme was stable in a pH range of 5 to 10, and 62% of its activity was lost on heat treatment of 60$^{\circ}C$ for 20 min. The activity of the purified enzyme was inhibited by $Fe^{2+},\;Zn^{2+}\;and\;Pb^{2+}$, and slightly activated by $Mn^{2+}\;and\;Ca^{2+}$. ${\gamma}$-Chloromercuribenzoic acid, 2,4-dinitrophenol and $H_{2}O_{2}$ did not show inhibitroy effect on the lipolytic activity of the alkaline lipase but ethylenediaminetetraacetic acid inhibited the enzyem activity. This suggested that the enzyme have metal group in its active site. Sodium salts of bile acids stimulated the enzyme activity. Analysis of hydrolyzates of olive oil after the reaction revealed that Serratia liquefaciens AL-11 produced non-specific lipolytic enzyme.

• 한국식품영양과학회지
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• 제19권5호
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• pp.434-442
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• 1990

Aspergillus sp. CC-29 ws selected for its strong protease activity among various stains of molds found in soil. It was found that the production of alkaline protease reached to maximum when the wheat bran medium containing glucose as carbon source had been cultured for 4 days. Alkaline proteased was purified 36.10 fold from Aspergillus sp. CC-29 The purification procedures included ammonium sulfate fractunation gel filteration on Sepha-dex G-75 G-150 and DEAE-cellulose ion-exchange chromatography, The yield of the purified enzyme was 22.40% The purified enzyme was confirmed as a single band by the polyacryla-mide. When the purified enzyme was applied to SDS-PAGE the molecular weight was estima-ted 24000. The optimum pH for the enzyme activity was 9.0 and the optimum temperature was 4$0^{\circ}C$ The reaction of this enzyme followed typical Michaelis-Menten kinetics with the Km value of 2.10$\times$10-4M with the Vmax of 29.41 $\mu$g/min. The enzyme was reactively stable in alkalic condition and unstable by heat treatment. The activity of alkaline protease was increased by the addition of Ca2+ whereas it was inhibited by Hg2+ Zn2+ at concentration of 1$\times$10-3M.

• 한국미생물·생명공학회지
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• 제20권2호
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• pp.169-177
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• 1992

토양으로부터 alkaline protease 생성능이 강한 Streptomyces griseus HC-1141을 분리하였으며, 효소생산의 최적 배양조건은 0.5 casein, 0.05 ammonium chloride, 0.1 ferrous sulfate, 2.0의 lactose, pH 8.0에서 84시간 배양했을 때이다. 효소의 정제는 ammonium sulfate 침전, DEAE-cellulose ion exchange chromatography, Sephadex G-150 gel filtration, crystallization으로 하여 53.23배 정제할 수 있었으며 polyacrylamide gel 전기영동상 단일밴드를 나타내었다.

• 대한기계학회논문집B
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• 제26권1호
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• pp.150-158
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• 2002

Local heat/mass transfer and friction loss in a square duct roughened with various types of continuous and discrete rib turbulators are investigated. The combined effects of the gap flows of the discrete ribs and the secondary flows are examined for the purpose of the reduction of thermally weak regions and the promotion of the uniformity of heat/mass transfer distributions as well as the ;augmentation of average heat/mass transfer. The rib-to-rib pitch to the rib height ratio (p/e) of 8 and the rib angles of 90° and 60° are selected with e/D$\_$h/=0.08. The vortical structure of the secondary flows induced by the parallel angled arrays are quite distinct from that induced by the cross angled arrays. This distinction influences on heat/mass transfer and friction loss in all the tested cases. The gap flows of the discrete ribs reduce the strength of the secondary flows but promote local turbulence and flow mixing. Consequently, the angled discrete ribs with the small gaps provide a more uniform heat/mass transfer distribution sustaining high average heat/mass transfer.

• 한국식품과학회지
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• 제35권6호
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• pp.1124-1128
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• 2003

양파의 기능성을 활용한 제빵원료 소재로서의 이용 가능성을 알아보고자 양파분말을 밀가루에 대하여 0, 2.0, 4.0, 6.0 및 8.0% 첨가하여 직접반죽법으로 제조한 양파식빵의 품질특성을 조사하였다. 빵의 내부 색도는 양파분말 첨가량이 증가할수록 대조구에 비해 L값은 유의적으로 낮았으며 a값은 유의적인 차이를 나타내지 않았거나 높게 나타났고 b값은 높게 나타났다. 식빵의 비용적은 $4.60{\sim}4.74$을 나타내어 모든 양파분발 첨가구가 대조구 4.43보다 높게 나타났다. 빵의 품질평가에서 양파분말 첨가량이 증가할수록 빵의 무게와 부피가 증가하였고 외형과 내부 평가에서는 4.0% 첨가구까지는 차이를 보이지 않았으며 그 이상 첨가구는 낮은 점수를 얻었다. 그러므로 양파 특유의 향미, 생리활성 기능성을 부여한 식빵 제조시 양파분말을 4.0%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않았다.

• 한국식품과학회지
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• 제23권5호
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• pp.546-553
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• 1991

전통안동식혜를 발효 후 저장하는 동안에 안정제에 의한 침전억제 효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였고 식혜저장중 쌀표면과 내부를 전자현미경으로 관찰하였다. 각종 안정제중 0.3%의 carrageenan을 첨가시 안정성이 가장 좋았으며 산생성 균수는 $4^{\circ}C$에 저장한 경우 3일까지는 급격히 증가하여, $22.92{\times}10^{7}/ml$였으나 20일에는 $1.2{\times}10^{6}/ml$로 감소하였다. 안정제 0.3%의 Carrageenan의 첨가정도와 지역, 그리고 식품안정제의 첨가정도와 처리구간 간의 상호작용 효과는 맛에 대하여 각각 현저한 통계적 유의성을 나타내었다.