• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.309-309
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• 1994

DA-125에 당류로서 Inositol, Dextrose, Iactose, Mannitol 및 Sorbitol을 첨가하여 DA-125 단독으로 용해한 시료와 비교 평가하였을 때 DA-125의 안정성에 큰 영향이 없었으며, 아미노산 중 L-lysine첨가시 안정성이 향상되는 컷으로 나타났다. 염류를 사용하였을 때는 NaCl, MgSO$_4$첨가시 안정성이 크게 증가하였으며, NaCl의 첨가 농도에 따른 안정성을 시험한 결과 NaCl의 농도 증가에 따라 DA-125의 안정성이 증가하는 것으로 나타났다. 또한 기타 안정화제로 Sodium Bisulfite 첨가시 안정성이 증가되었다. 안정성 시험 중 pH및 용액상태는 변화하지 않았다.

• Korean Chemical Engineering Research
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• v.48 no.3
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• pp.322-326
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• 2010

Stability of sodium borohydride solution during storage was studied. In order to enhance the $NaBH_4$ stability, NaOH and KOH were added to the $NaBH_4$ solution. The effect of concentration of the borohydride and alkaline solution, temperature and materials of storage vessels on the rate of borohydride hydrolysis was investigated. The rate of hydrogen evolution decreased as the concentration of alkaline increased due to increase of $NaBH_4$ stability in the solution. The stability of $NaBH_4$ solution decreased when the borohydride concentration raised from 10 to 15 wt% and then increased when the $NaBH_4$ concentration increased above 15 wt% due to increase in the pH of the concentrated solution. The activity coefficient of hydrolysis of $NaBH_4$ solution(NaOH 3.0 wt%, $NaBH_4$ 25 wt%) was 115.1 kJ/mol and this value was 1.5~4.0 times higher than that of hydrolysis of $NaBH_4$ solution with catalyst. The borohydride solutions in glass and stainless-steel vessel were more stable than the solution in plastic(PE) vessel.

• Proceedings of the KSME Conference
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• 2005.11a
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• pp.218.2-218.2
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• 2005

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.319-324
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• 1990

The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.492-496
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• 2016

최근 4대강사업과 수질오염총량제 시행으로 하천의 구조적 및 비구조적 수질관리 환경의 커다란 변화에 따라 기존 모니터링지점에 대한 전면적인 재검토가 필요하다. 선정기준을 기반으로 평가기법은 공간적 대표성, 수리학적 안정성, 생태적 대표성, 시간적 대표성, 정보취득 안정성으로 5개의 특성과 14개의 평가부문 그리고, 평가항목으로 3단계 평가기법을 구성하여 개발하였다. 영산강 섬진강수계의 제주도수계 4개 중권역을 제외한 28개의 중권역을 대상으로 기존의 중권역 대표지점에 대하여 평가기법을 적용하여 그 적합성 평가를 실시하였다. 그 결과, 1등급이 8개 지점으로 29%, 2등급이 9개 지점으로 32%, 3등급이 6개 지점으로 21%, 4등급이 4개 지점으로 14%, 5등급은 1개 지점으로 4%를 차지하는 것으로 평가되었다.

• Korean Journal of Microbiology
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• v.35 no.1
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• pp.89-93
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• 1999

Stability and gastric acid resistance of Lactobacilli and Bifidobacteria in commercial yogurts were invcstigated. It was noted that there was significant differences of stability and gastric acid resistance among yo-wts. The sutvival of Lactobacilli and B#idohacleria in commercial yogurts decreased as a function of time during storage and showed in the range of $10^7$-$10^8$ cfulml. The lower the pH was, the lower survival of Lactobacillus and B~dobaclerium was observed. The survival of Lactobacillz and Bifidobacteria in three yogurts appeared to be $10^3$-10$^4$ cfuIml. In the case of yogurt containing Bifidobncterza- loaded capsules, the gastric acid resistance of the Rifidobncteria was greatly enhanced and the survival after treatment in a gastric juice for 120 min was over 10' cfulml.

• Journal of the Korean Geosynthetics Society
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• v.13 no.4
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• pp.11-20
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• 2014

The behaviors and stability of reinforced subgrade with short geogrid were examined and evaluated during construction. First of all, analytical approach for the minimum length of geogrid was performed to guarantee stability during construction loading state. Secondly, the economic aspects for reinforced subgrade were compared with between domestic standards applying with 0.7 H reinforcement length and new way to mix short and long reinforcement. Full scale railroad subgrade was constructed with the size of 5 m high, 6m wide, and 20m long to verify the stability of the subgrade with the length of 0.3 H, 0.35 H, 0.4 H reinforcement. Total 51 sensors were installed to measure settlement, bulging, and the change of stress of the subgrade. It is concluded that the reinforced subgrade with short(0.35H, 35% of height) geogrid had stability within allowable level of deformation and stress increment during construction.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.150-154
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• 2005

옻나무 분말을 급여(4%, 4개월간)한 한우육으로 육포를 제조시 육포의 육색과 지질산화 안정성에 미치는 영향을 분석한 결과, $37^{\circ}C$에서 5주간 저장 중 옻나무분말 급여육의 육포가 대조구에 비해 저장초기동안 지질산화에 대해 높은 안정성을 보였으며 육색에서도 저장기간 내내 높은 적색도를 보여 아질산염의 감소를 꾀할 수 있으리라 사료된다.

• Solar Energy
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• v.16 no.2
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• pp.87-96
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• 1996

Electochromic tungsten oxide thin films were prepared on the ITO coated glass by rf magnetron sputtering from a compressed powder tungsten oxide target in an argonoxygen atmosphere. The influence of the preparation conditions, especially the substrate temperature, on the chemical stability of film was investigated. These films were cycled in 0.6M $LiClO_4$ and 0.6M $H_2SO_4$ electrolyte respecitively, and exhibited electrochromic behavior upon the electrochemical insertion and extraction of ion. Among these tungsten oxide thin films, films prepared at a substrate temperature of $150^{\circ}C$ were found to be most stable in terms of cyclic durability.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.851-856
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• 2005

The aim of this experiment was to evaluate the stability of anti-Helicobacter pylori IgY in water soluble fraction(WSF) of egg yolk according to the heat, pH and digestive enzyme treatment. Anti-H. pylori IgY content of WSF remained 76% after pasteurization(63$^{\circ}C$ for 30 min). The stability of anti-H. pylori IgY at different pH showed a tendency to diminish according to decreasing pH from 7.0 to 1.5(p＜0.05). Anti-H. pylori IgY content was 84.4% after treatment for 1 hour at 37$^{\circ}C$ in pH 5.0. There were significantly differences in IgY content between 1 hour and 2 hours at pH 2.0 in 200 units of pepsin treatment(p＜0.05). However, IgY was relatively stable at pH 4.0 regardless of the reaction time and the concentration of pepsin. The stability of IgY of egg yolk after the treatment of trypsin was significantly higher than that of water soluble fraction (p＜0.05). This results indicated that anti-H. pylori IgY showed relatively a good stability on heat, pH and digestive enzyme.