• 한국식품과학회지
• /
• 제48권4호
• /
• pp.335-340
• /
• 2016

본 연구에서는 다양한 식품으로부터 식중독 세균의 DNA를 추출하는 효율을 비교 하였다. 사용된 DNA 추출 방법은 TaKaRa Kit를 이용하는 방법, PrepMan reagent를 이용하는 방법, boiling method, PEG를 이용한 alkaline method가 사용되었다. 비용절감이나 시간절약 면에서 boiling method나 PrepMan method도 고려할 수 있지만, column kit를 이용하는 TaKaRa kit가 효율적이라고 판단되었다. 또한 정성 시험법에서 적은 양의 균을 검출하기 위해 증균배양을 거치게 되는데 이때 사용되는 증균배지의 성분이 DNA 추출 후에도 잔류하여 saline과 비교하였을 때 DNA 추출효율이 낮은 결과를 나타내었다. 따라서 증균배지의 성분을 제거한 뒤 DNA를 추출하는 것이 PCR의 효율을 높일 수 있을 것으로 예상된다. 정량 시험법에서는 증균과정을 거치지 않아 균을 검출할 때 DNA의 추출 효율이 중요하기 때문에 DNA 추출 효율을 높이기 위한 가장 좋은 버퍼를 선정하고자 하였다. 그 결과 E. coli O157:H7에서는 saline이, S. aureus에서는 증류수를 버퍼로 사용했을 때 DNA 추출 효율이 가장 높은 것으로 나타났다.

• Child Health Nursing Research
• /
• 제10권1호
• /
• pp.108-116
• /
• 2004

Purpose: There has been a number of reports on elution of bisphenol-A, an endocrine disrupting chemical, from milk bottles, all concerning the potential health effect of the substance. In this study, we measured the elution of bisphenol-A from milk bottles during boiling-water sterilization, to suggest a safe sterilization method. Method: Through the survey of 200 mothers, 78.5％ of them expressed their concern on the possible harmful effect of bisphenol-A, which might be eluted from the bottles. And it was found that most mothers use boiling-water to sterilize bottles; duration of boiling bottles could be divided into three groups of 3, 5, and 10 minutes. We measured the elution of bisphenol- A from three different brands of bottles, subject to various mode of sterilization found in the survey. Result: In all the measurements, the concentration of the eluted bisphenol-A was in the range of 0.3 - 0.7 ppb, far below 2.5ppm, the level set up by Korea Food ％amp; Drug Administration(KFDA) for a potential harmful effect. Conclusion: Although trace amount of bisphenol -A can be eluted from polycarbonate milk bottles during sterilization, and bottle feeding, the amount is found to be too small to cause any health related impact for infants.

• 한국식품조리과학회지
• /
• 제29권3호
• /
• pp.309-316
• /
• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• 대한기계학회논문집
• /
• 제11권3호
• /
• pp.425-436
• /
• 1987

본 연구에서는 강제대류가 있는 층류막비등유동을 벽면온도와 주수속도를 변 화시키며 수치해석하여 열전달계수와 유동특성을 구하였고, 열력학적 상태량들을 일정 하다고 가정하는 경우가 열전달계수에 어떠한 영향을 미치는가를 검토한 결과, 열전달 계수는 주수속도에는 큰 영향을 받지 않으나, 벽면온도와 열력학적 상태량의 변화에는 상당히 큰 영향을 받는 것으로 나타나고 있다.

• 대한조선학회논문집
• /
• 제42권5호
• /
• pp.472-478
• /
• 2005

From a rapid cooling to a slow cooling in the actual cooling process in shipyards, the phase of steel becomes martensite, bainite, ferrite, and pearlite. In order to simulate the cooling process, heat transfer analysis was performed considering the effects of impinging water jet, film boiling, and radiation. From above simulation it is possible to find the cooling speed at the inherent strain region and volume percentage of all phases in that region. By the suggested method based on the precise material properties calculated from volume percentage of all phases, it will be possible to predict the plate deformations by line heating more precisely. It is verified by comparing with some experimental results that the present method is very effective and efficient.

• 설비공학논문집
• /
• 제16권10호
• /
• pp.942-951
• /
• 2004

This paper presents the results of a theoretical study of the effect of radiation during free convective laminar film boiling for methanol/water binary mixtures on an isothermal vertical wall at atmospheric pressure. With the well-known boundary layer theory as a basis, a theoretical model has been formulated into consideration for mass diffusion at liquid phase. The equations are numerically solved by a similarity method to investigate the effects of radiation emissivity on the surface with various parameters such as wall superheat and composition of more volatile component at liquid phase far from the wall. From the results, the distributions of the physical quantifies are investigated in both phases. New correlations are proposed to predict the heat transfer coefficient of binary mixtures. It is shown that the proposed correlations are in good agreement with numerical results and with Bromley's correlation within maximum $11\%$ errors. It is also found that as the wall superheat is increased, radiation effect becomes more important.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권2호
• /
• pp.293-300
• /
• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

• Nuclear Engineering and Technology
• /
• 제39권6호
• /
• pp.731-736
• /
• 2007

Radioactive organic wastes containing acetone, alcohol, and particularly tributyl phosphate (TBP)/dodecane contaminated with uranium are extracted from the PUREX process and the decontamination of related equipment. An evaporation method that utilizes existing DU oxidation apparatuses and ventilation systems and a typical muffle furnace installed with an aspirating system are adopted. A separation method using phosphoric acid especially for the TBP/dodecane waste is also studied and evaluated. The results show that a simple evaporation process is utilizable for wastes containing acetone or alcohol with a lower boiling point. A modified muffle furnace is more appropriate to dispose directly of organic wastes having a higher boiling point, such as TBP/dodecane, without generating a condensed waste solution. It is recommended that, when the uranium concentration of TBP/dodecane waste is much higher than stipulated levels, separation technology should be applied to remove uranium from the mixture. Each type of solvent after separation can then be considered disposable below the regulatory limit in the modified furnace discussed in this study.

• 대한기계학회논문집B
• /
• 제35권10호
• /
• pp.1089-1095
• /
• 2011

열전달 향상을 위한 방법으로 많이 사용되고 있는 마이크로 핀을 포함한 표면 위에서의 핵비등을 액상과 기상에서 질량 및 운동량, 에너지에 대한 지배 방정식을 풀어 수치해석을 수행하였다. 핵비등에서의 기포거동을 계산하기 위해 sharp-interface 레벨셋(level-set) 방법을 상변화 효과와 핀과 캐비티와 같은 잠긴 고체에서의 점착 조건 및 접촉각, 마이크로 액체층에서의 증발 열유속을 포함하도록 수정하였다. 핀과 캐비티를 포함한 표면에서의 기포 생성, 성장, 이탈에 대한 해석을 통하여 핀-캐비티 배열, 핀-핀 간격이 핵비등에서의 기포거동에 중요한 역할을 하는 것을 확인하였다.

• 센서학회지
• /
• 제22권6호
• /
• pp.404-409
• /
• 2013

We devised calibration procedure for industrial thermometers by a comparison method at the boiling point of nitrogen (${\sim}-196^{\circ}C$). The uncertainty of the calibration was 4 mK (k = 2). As experimentally demonstrated in this work, the effect of the atmospheric pressure on the boiling point of nitrogen can be easily detected by the thermometer. Therefore, when the boiling point of nitrogen is used for calibration of thermometer by comparison, either a reference thermometer must be used to provide the reference temperature or the effect of atmospheric pressure should be carefully considered. The use of a copper block with a large thermal mass soaked into the liquid nitrogen was proven to be more reliable, and the stability of the temperature immersed into the copper block was 1.4 mK. The temperatures at the thermometer wells, evaluated by the crossed-measurement method to compensate for the inaccuracy of the thermometers and the linear drift of the temperature of the copper block, were equivalent within 0.23 mK of standard uncertainty.