• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• 한국축산식품학회지
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• 제32권3호
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• 대한화학회지
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• 제26권4호
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• pp.211-217
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• 1982

흑연 표면에 흡착된 Kr분자를 2D기체로 보고 2D비리알상태방정식의 넷째 비리알 계수를 cluster intergral을 이용해서 계산하였으며, 또한 Henry 상수와 둘째 및 셋째 비리알계수도 계산하였다. 그리고 이 상태방정식으로부터 흡착등온곡선을 구하여 실험결과와 비교하여 본 결과 상당히 만족스런 결과를 얻었다. Kr-고체표면 사이의 상호작용 에너지는 Lennard-Jones(12,6)퍼텐셜의 pairwise additivity를 가정하여 구하였으며, 여기에 사용한 파라미터는 ${\varepsilon}_{gs}$/k = 71.1 K, ${\varepsilon}_{gg}$/k = 170 K, ${\sigma}_{gs}$ = 354 pm 및 ${\sigma}_{gg}$ = 368 pm이다.

• 한국약용작물학회지
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• 제18권2호
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• pp.98-104
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• 2010

Eleuthero(Eleutherococcus senticosus Maxim.) cortex is well known as a herb medicine for tonic. This study was performed to improve the quality of dried E. senticosus cortex. Investigation of quality factor and contents of efficient compounds under different steaming times and drying methods were performed to determine the proper processing and drying conditions of Eleuthero cortex harvested on March in annual stems. The proper steaming time for peeling bark to make high quality Eleuthero cortex took less than 20 mins. Eleutheroside B and E contents among drying methods were significantly different at 5% level DMRT. The $50^{\circ}C$ heat drying was the most advisable condition for drying, when drying and keeping contents of effective compounds.

• Bulletin of the Korean Chemical Society
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• 제9권1호
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• pp.32-36
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• 1988

The isotherms of oxygen chemisorption on polycrystaline nickel surface are obtained at various temperatures between 298K and 523K from intensity measurernent of O 1s xps peaks, and the activation energy of the chemisorption is estimated as a function of the coverage. The activation energy extrapolated to zero coverage is found to be -5.9 kJ/mol. The negative activation energy can be taken as a strong implication of the propriety of a currently accepted chemisorption model, in which molecularly adsorbed precursor state is assumed to exist. The residence time of this precursor state is estimated by assuming a molecularly physisorbed state for the precursor state and assuming a pairwise interaction energy of Lennard-Jones 12-6 potential between an admolecule and each substrate nickel atom. The sticking coefficients are also calculated from the isotherms. The calculated results agree well with those obtained by others with different methods.

• 한국산업보건학회지
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• 제18권2호
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• pp.133-140
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• 2008

In order to evaluate the possible environmental lead hazard in children's playground and to test the practicability of field portable x-ray fluorescence(FPXRF) for environmental lead measurement, authors investigated lead concentration of lead-based paint on the surface of children's playing equipments in the playground of 13 apartments using FPXRF at the site in city A, Choongnam province. 93 spots were determined surface lead concentrations 3 times each using a FPXRF. Out of 93 spots, 83 spots (92%) were revealed to have lead in paint and mean concentration was $1.12{\pm}1.76mg/cm^2$. The mean concentration of lead on the surface of playing equipments at the apartments near the main street was $1.20mg/cm^2$ and higher than those at the apartments far away from the main street($0.81mg/cm^2$)(p<0.05). The mean concentration of lead on the surface of playing equipments painted with yellow color was $3.23mg/cm^2$ and the highest among all colors, whereas equipment painted white color was non-detectable. PVC and etc materials for construction of playing equipment showed higher surface lead concentration than other materials. The result suggests that it is necessary to be taken caution of the lead exposure in the playground of apartment and it should be taken any kind of confirmative action to prevent unwanted lead exposure from surface lead source of playing equipment. Authors found that FPXRF was very reliable and useful for field measurement to detect lead on the painted surface.

• 한국가스학회지
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• 제22권2호
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• pp.78-83
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• 2018

이 논문은 디젤엔진 자동차의 EGR 및 공기 제어와 CPF 장치에 관련된 고장사례 연구이다. 첫 번째 사례는 엔진진공펌프 손상으로 인해 엔진오일이 EGR 밸브 내부 다이어프램 손상으로 인해 오일이 흡기로 유입되어 연소실로 들어가 불완전 연소함으로써 배기할 때 매연이 발생된 것으로 확인되었다. 두 번째 사례의 원인은 공기제어 장치인 스로틀 플랩(throttle flap)을 점검하였을 때 스로틀 플랩이 고착되어 흡입공기량 부족에 의해 매연이 발생된 것을 확인하였다. 세 번째 사례는, 배기가스 온도센서의 불량으로 인해 온도를 감지하지 못해 재생기능이 되지 않아 매연이 발생된 것으로 확인되었다. 따라서, 배기가스발생으로 인한 환경오염 문제가 발생하지 않도록 최적의 상태를 유지하도록 관리하여야 한다.

• 한국축산식품학회지
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• 제28권3호
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• pp.289-294
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• 2008

닭고기 가슴육의 저장성을 증진시키기 위해 저수준의 감마선을(0.5, 1.0, 1.5kGy) 조사하여 냉장저장 중 품질변화와 미생물학적 특성을 조사하였다. pH는 저장 1일에 감마선 처리구가 대조구보다 낮은 수준을 보였고 육즙손실은 저장 1일과 3일에 0.5와 1.0 kGy 수준의 방사선 처리구에서 대조군보다 높은 수준을 나타내었다(p<0.05). 육색 중 L과 a값은 저장 1일에 1.0과 1.5 kGy 수준으로 조사 처리한 경우 증가하였으나 b값은 유의적인 차이를 보이지 않았다. 총균수는 감마선 처리구가 대조군보다 유의적으로 낮은 수준을 나타내었으며, 대장균과 대장균군은 방사선 처리구에서 모두 검출되지 않았다. 또한 단백질변성도와 지방산패도를 나타내는 VBN과 TBARS 값은 방사선 처리구에서 대조군보다 낮은 수준을 나타내었다. 결국 저수준의 방사선 처리가 닭고기 가슴육의 저장성을 증진시키기는 하지만 육즙손실 또한 증가시켜 추후 이를 감소시키기 위한 연구가 필요할 것으로 판단된다.

• 한국산업보건학회지
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• 제17권4호
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• pp.261-271
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• 2007

To provide necessary information for future environmental monitoring of storage batteries in Korea, authors analyzed environmental monitoring dataset of air lead concentration of 12 storage battery industries measured during 1989-2006. We calculated geometric mean and standard deviation with minimum and maximum value of each year dataset. Air lead concentration data were analyzed according to year of measurement, type of grid manufacturing method (grid casting type or expander type), size of industries and type of operation (casting, lead powder & pasting, assembly and others). The geometric mean and standard deviation of all lead industries for overall 18 years were $72{\mu}g/m^3$ and 3.65 with minimum of $6{\mu}g/m^3$ and maximum of $7,956{\mu}g/m^3$. The geometric mean air lead concentrations of years between 1989-1999 were above the Korean PEL($50{\mu}g/m^3$), whereas those of years after year 2000 were below the Korean PEL showing 50% of it. The geometric mean concentration of air lead was significantly lower in expander method battery industries than that of grid method battery industries and was lower in large sized battery industries than small & medium sized ones throughout the whole 18 years period. The distributions of over PEL($50{\mu}g/m^3$) were decreased by the years of environmental monitoring and those were lower in expander method battery industries than grid method battery industries. The significant reduction of mean air lead concentration during last 10 years may be induced partly due to more active environmental engineering control and new introduction of new operation in grid method battery industries, but may be also influenced by non-engineering method such as reduction of operation hours or reduction of exposure time during actual environmental measurement by industrial hygienist which is not concrete evidence, but just circumstantial evidence.

• 한국축산식품학회지
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• 제27권3호
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• pp.345-350
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• 2007

본 연구는 감귤을 이용하여 산양취가 저감된 산양유 요구르트를 개발하고자 감귤농축액과 감귤향 그리고 과당을 이용하여 산양유 요구르트를 제조하였으며, 제조된 산양유 요구르트의 이화학적 특성 및 관능적 특성을 조사하여 반응표면분석을 이용하여 세 가지 요인이 이화학적 특성 및 관능적 특성에 미치는 영향을 도출하고 감귤 산양유 요구르트의 최적 제조조건을 설정하였다. 제조된 산양유 요구르트의 이화학적 특성에 있어서는 감귤농축액의 첨가가 pH, 적색도, 및 황색도에 고도로 유의적인(p<0.01) 영향을 나타내었으며, 관능적 특성에 있어서는 감귤농축액의 첨가가 색에, 과당의 첨가가 전체적인 기호도에 고도로 유의적인(p<0.01) 영향을 나타내었다. 반응표면 분석에 의한 산양취의 최대값은 2.35, 최소값은 1.08로 두배이상 차이가 나타났으며, 산양취를 최소화시키는 배합조건은 감귤농축액 1.44%,감귤향 0.0357%,및 과당 6.91%이었다.