• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.783-789
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• 2000

This study was focused on the optimal extracting conditions of dimethyl-$\beta$-propiothetin as bioactive substance from green seaweed. Identification and quantification of dimethyl-$\beta$-propiothetin were measured by headspace gas chromatography after conversion to dimethyl sulfide by treatment with saturated NaOH solution. Dimethyl-$\beta$-propiothetin was extracted through various processes (solvent extraction, ultrasonication, boiling and autoclaving) from Ulva pertusa. The content of dimethyl-$\beta$-propiothetin extracted by autoclaving treatment showed higher than that of various extraction methods. Dimethyl-$\beta$-propiothetin content in extract of Ulva pertusa was 325,800 ng/g after autoclaving 121$^{\circ}C$ for 45 min. Dimethyl-$\beta$-propiothetin in exract of Ulva pertusa was comparative stable under low temperature. The retentions of dimethyl-$\beta$-propiothetin content in extract of Ulva pertusa were 76.6~99.8% by incubation at 10~6$0^{\circ}C$ for 2 hours. Chemical decomposition of dimethyl-$\beta$-propiothetin was observed under laboratory conditions at pH values higher than 9.5.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.292-296
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• 2003

Autoclaving처리를 하지 않은 키토산과 autoclaving처리한 키토산과의 중금속 흡착실험을 해 본 결과 다음과 같은 결과를 도출 할 수 있었다. 1) 먼저 중금속간의 흡착능을 고찰하기 위하여 Langmuir와 Freundlich 흉착등온식에 적용시켜 본 결과 Freundlich 흡착등온식 보다는 Langmuir 흡착등온식이 보다 적합한 것으로 나타났다. 2) 시간에 따라서 autoclaving 처리한 키토산의 중금속 제거 가능성과 그 효율을 검토하기 위하여 각 중금속간의 Langmuir 흡착등온식을 이용하여 $q_{max}$를 나타냈다. 15 min > 60 min > 0 min 순으로 모든 중금속 제거 실험에서 15 min 동안 autoclaving 처리한 키토산의 중금속 흡착량이 가장 높은 것으로 나왔다. 그러므로 기존의 키토산 보다는 15 min동안 autoclaving 처리한 키토산이 중금속 제거에 더 좋은 흡착제로써 역할을 할 수 있을 것으로 판단된다. 3) 키토산을 이용한 중금속 제거에서는 $Pb^{2+}$ > $Cd^{2+}$ > $Cu^{2+}$ > $Cr^{3+}$순서로 제거가 되었다. 여러 연구자들의 실험 결과를 종합해 볼 때 Pb$^{2+}$가 중금속 중에 제거가 잘 된다는 연구 결과가 많이 발표 되었으며, $Cd^{2+}$, $Cu^{2+}$, $Cr^{3+}$의 경우에는 흡착제의 종류에 따라서 제거되는 순서가 다르다는 연구 결과들이 보고 되고 있다. 그러나 어떠한 이유로 중금속의 제거에 차이가 있는지에 대해서는 명확한 결론이 내려져 있지 않는 실정이다. 이러한 중금속간의 경쟁적인 관계에 대해 더 많은 세밀한 연구가 이루어져야 할 것 같다.는 0.52mg/$\ell$~0.99mg/$\ell$~의 범위이었다. 신천에 금호강물을 혼합한 이후에도 부유물질, 생화학적산소요구량, 암모니아태 질소, 총인 등의 농도가 개선되지 않았다. 즉 금호강물의 혼합은 신천수질환경사업소에서 배출되는 방류수에 함유되어 있을 2차 오염물질의 희석이라는 이점외의 수질개선효과는 확인되지 않았다.l years and a new type of transfer crane has been developed. Design concepts and control methods of a new crane will be introduced in this paper.and momentum balance was applied to the fluid field of bundle. while the movement of′ individual material was taken into account. The constitutive model relating the surface force and the deformation of bundle was introduced by considering a representative prodedure that stands for the bundle movement. Then a fundamental equations system could be simplified considering a steady state of the process. On the basis of the simplified model, the simulation was performed and the results could be confirmed by the experiments under various conditions.뢰, 결속 등 다차원의 개념에 대한 심도 깊은 연구와 최근 제기되고 있는 이론

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.557-563
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• 2014

This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.334-341
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• 2000

The DMPT produced by marine algae is the main biogenic precursor of oceanic DMS. Also, DMPT is an efficient stimulant for growth, feeding, and body movement of fish and striped prawn, and appears to play a physiologic role as an osmoprotectant in algae. This study was focused on the extraction of dimethyl-$\beta$-propiothetin as bioactive substance from green seaweed. Identification and quantification of dimethyl-$\beta$-propiothetin were measured by headspace gas chromatography after conversion to dimethyl sulfide by treatment with saturated NaOH solution. Dimethyl-$\beta$-propiothetin was extracted through various processes(solvent extraction, ultrasonication, boiling and autoclaving) from Enteromorpha intesinalis. The content of dimethyl-$\beta$-propiothetin extracted by autoclaving treatment showed higher than those of various extraction methods. Dimethyl-$\beta$-propiothetin content in extract of Enteromorpha Enteromorpha was 311,200ng/g after autoclaving at 121$^{\circ}C$ for 60min. Dimethyl-$\beta$-propiothetin in extract of Enteromorpha intestinalis was comparatively stable under low temperature. The retentions of dimethyl-$\beta$-propiothetin content in extract of Enteromorpha intestinalis were 75.8 ~99.8% by incubation at 10~6$0^{\circ}C$ for 2 hours. Chemical decomposition of dimethyl-$\beta$-propiothetin was observed under laboratory conditions at pH values higher than 9.5.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.

• Journal of Plant Biotechnology
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• v.6 no.2
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• pp.125-130
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• 2004

Callus and cell suspension cultures of Eurycoma longifolia Jack could be an alternative supply of 9-hydroxycanthin-6-one and 9-methoxycanthin-6-one. The callus tissues were initiated from leaves of different trees. The friable calli were used for the preparation of the cell suspension cultures of E. longifolia. The leaf explant of tree Eu-9 produced the most callus and also induced high cell biomass in the cell suspension culture, but it produced low quantity of 9-methoxycanthin- 6-one and 9-hydroxycanthin-6-one. The leaf explant from tree Eu-8 produced low quantity of callus and cell biomass, but produced the highest quantity of 9-methoxycanthin- 6-one and 9-hydroxycanthin-6-one. Optimum production of cell biomass was obtained on cell culture medium with pH 5.75 prior to autoclaving, but high alkaloids content could be induced in culture medium in acidic condition with pH 4.75 and 5.25 prior to autoclaving.

• Journal of the Korean Ceramic Society
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• v.35 no.5
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• pp.437-442
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• 1998

In order to investigate the mechanical properties of several fibers for reinforced cement these speciments with 2wol% of ARG and organic fibers were formed by vacuum extrusion process. After steam curing and autoclaving the flexural strength and the elastic modulus of FRC were measured. It was found that the ARG-FRC showed the elastic-brittle fracture behavior in both steam cured and autoclaved condition. And also the steam cured PP and PVA-FRC had elstic-plastic behavior but their ductility were reduced and changed to the elastic-brittle after autoclaving This change in mechanical behavior was found to be related to the thermal stablity of thes organic fibers.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.213.1-213
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• 2003

습열처리 방식으로 물리적 변성시킨 쌀을 이용하여 식혜 당화 특성을 살펴보았다. 쌀을 습열처리 하였을 때 쌀 전분의 팽윤이 억제되었고 호화온도는 상승하였으며 호와 엔탈피는 감소하는 등쌀 전분의 특성이 변하였고 이렇게 처리한 쌀을 이용하여 식혜를 제조하였을 때 식혜 당화 속도는 크게 향상되었다. 즉 121$^{\circ}C$, 15 psi에서 시간별로 autoclaving하여 습열처리를 한 쌀을 가지고 식혜를 제조한 결과 당화시간이 경과함에 따라 일반 쌀을 이용하여 당화하였을 때에 비해 당화시간이 Brix 및 환원당을 기준하였을 때 약 1/2로 단축되었다. 일반 쌀의 경우 당화시간이 2시간이 경과되었을 때 Brix가 8.2인데 비하여 121$^{\circ}C$에서 1시간 autoclaving한 쌀을 이용하여 당화하였을 경우 당화시간이 1시간만에 Brix가 8.7로 높아짐을 보여주었고 당화 중에 생성된 환원당 역시 Brix 측정결과와 비슷한 경향을 보여 주었다. 한편 HPLC로 분석한 당화액의 당 조성은 습열처리한 쌀로 당화한 것과 일반쌀을 이용하여 제조한 당화액간에 큰 차이가 없었다.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.441-444
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• 2006

Extrusion molding concrete panel is cured two times, that is the steam curing at atmospheric pressure and a high-pressure steam curing(autoclaving). Steam curing at atmospheric pressure is done before autoclaving and to acquire the proper strength for treat in process. Though this curing is the important factor on the quality of product and the speed in manufacturing process, it was not evaluated properly so far. Because of ignorance about curing, some engineers even think that the dry curing is better than the steam curing. This study is to investigate the properties of specimen according to variation of curing conditions in the coring chamber such as laboratory scale, pilot plant, and commercial plant. As estimating, in case of steam curing at atmospheric pressure to make extrusion molding concrete panel, moisture curing is better than dry curing and the desirable maximum temperature in curing chamber is about $50^{\circ}C$.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).