• Asian-Australasian Journal of Animal Sciences
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• 제17권12호
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• pp.1758-1763
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• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Applied Microscopy
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• 제29권1호
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• pp.67-73
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• 1999

분말시료를 epoxy로 포매 (embedding)한 후 ion milling하는 방법으로 TEM 시편을 준비하는 경우에는 시료와 epoxy와의 milling정도의 차이 때문에 좋은 시편을 만들기 어렵다. 이러한 문제점을 극복하기 위해서 포매 물질에 대한 분말시료의 상대 밀도를 높여 주는 방법을 시도하였다. 일반적인 진공법보다는 원심분리기법을 이용하여 포매하는 것이 시료의 밀도를 높일 수 있었다. 또한, 비슷한 크기의 분말의 혼합보다는 서로 다른 크기의 분말을 혼합한 후 원심분리기를 이용하여 포매할 때, 큰 입자들 사이로 작은 입자들이 유입되면서 분말의 밀도가 더욱 높아지는 것을 알 수 있었다. 이렇게 준비된 시료는 ion milling정도의 차이에서 오는 문제점을 크게 줄일 수가 있어 TEM 관찰에 필요한 시편을 얻을 수 있었다. 원심분리기법은 마이크로미터 이하 크기의 구형, 판상 및 침상의 분말시료에서부터 TEM 시편을 준비하는 데에도 매우 효과적임이 드러났다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 춘계학술대회 초록집
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• pp.93.2-93.2
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• 2010

Recently, printing and coating technologies application fields have been expanded to the energy field such as solar cell. One of the main reasons, why many researchers have been interested in printing technology as a manufacturing method, is the reduction of manufacturing cost. In this paper, We fabricated CIGS solar cell thin film layer by doctor blade methods using synthesis of CIS precursor nanoparticles ink on molybdenum (Mo) coated soda-lime glass substrate. Synthesis CIS precursor nanoparticles ink fabrication was mixed Cu, In, Se powder and Ethylenediamine, using microwave and centrifuging. Using multi coating process as we could easily fabrication a fine flatness CIS thin-film layer ($0.7{\sim}1.35{\mu}m$), and reduce a manufacture cost and process steps. Also if we use printing and coating method and solution process in each layer of CIGS solar cell (electrode, buffer), it is possible to fabricate all printed thin-film solar cell.

• Journal of Microbiology and Biotechnology
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• 제6권2호
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• pp.128-131
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• 1996

Lactobacillus acidophilus KFRI 233 (of human origin) exhibited a high tolerance to bile. The maximum cell yield was 6.6${\time}10^9 CFU$ per gram of whey in a 5.0% whey medium. Cell growth was improved with the addition of 0.5% thiotone and 0.25% calcium carbonate. Cell growth reached a maximum level of 5.4${\times}10^8$ CFU/ml at 20 h. Eighty-nine percent of the viable cells in the centrifuged concentrate survived freezing at $-70^{\circ}C$ and this frozen concentrate showed no reduction in the viable cell count after 30 days at $-70^{\circ}C$. Eight percent of the viable cells survived freeze-drying after the addition of 1 g/l sodium carbonate before harvesting by centrifuging and this freeze-dried concentrate showed only a slight reduction in the viable cell count after 30 days at $4^{\circ}C$.

• 한국분무공학회지
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• 제19권4호
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• pp.174-181
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• 2014

This study investigates the effects of nanoparticle size and temperature on the thermal conductivity enhancement of water-based alumina ($Al_2O_3$) nanofluids, using the centrifuging method and relative centrifugal forces of differing magnitude to produce nanofluids of three different particles without involving any dispersants or surfactants. We determined the coupling dependency in thermal conductivity enhancement relative to nanoparticle size and temperature of the alumina nanofluids and also experimentally showed that the effect of temperature on thermal conductivity is strongly dependent on nanoparticle size. Also, our experimental data presented that the effective medium theory models such as the Maxwell model and Hasselman and Johnson model are not sufficient to explain the thermal conductivity of nanofluids since they cannot account for the temperature- and size-dependent nature of water-based alumina nanofluids.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• 한국연초학회지
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• 제25권2호
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• pp.160-166
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• 2003

The majority of ι-menthol is still obtained by freezing the oil of Mentha arvensis to crystallize the menthol present. This 'natural' menthol is then physically seperated by centrifuging the supernatant liquid away from the menthol crystal. But the price of natural ι-menthol has fluctuated widely so effort has been devoted to the production of ι-menthol by synthetic more readily available raw materials. In the 1970's, many researcher synthesised a new compounds with the menthol cooling effect. During this period many molecular structure designed and synthesised on concepts of correlation between structure and biological activity and the various types of molecule which give rise to cooling effect more than ι-menthol. Specially, N-alkyl-carboxamide group is substituted for the hydroxyl group in ι-menthol. Recently, the most active compounds synthesised is 4-methyl-3-(1-pyrrolidinyl)-2-[5H]-furanone. This compound is 35 times more powerful in the mouth and 512 times more powerful on the skin than ι-menthol. The cooling effect also lasts twice as long. While not yet commercially available, it is expected that these types of materials will be subjected to toxicological studies and will soon be sell on the market.

• Korean Chemical Engineering Research
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• 제47권5호
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• pp.620-623
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• 2009

Flavobacterium sp. strain DS5(NRRL B-14859)를 oleic acid로부터 중간생성물로서 10-hydroxystearic acid(10-HSA)를 거쳐 10-ketostearic acid(10-KSA)로의 전환에 이용하였다. 두 개의 플라스크 배양액을 원심분리하여 세포를 모은 후 한 개의 플라스크에 재현탁하여 세포농도를 증가시킴으로써 10-KSA의 생산이 보통 플라스크 배양의 3.5 g/L에서 6.5 g/L로 향상되었다. 배양액에 Tween-80의 첨가는 10-KSA와 10-HSA의 생산에 크게 영향을 미치지 않았다. 발효 후 배양액을 원심분리한 결과, 펠렛이 두 부분(노란색과 흰색)으로 분리되는 것을 관찰하였다. 기체 크로마토그래피 분석 결과, 10-KSA와 10-HSA는 흰 펠렛에서만 검출되었다. 이는 strain DS5에 의한 생전환 생성물이 세포 밖으로 배출되며 간단한 원심분리 단계를 통해 세포로부터 쉽게 회수될 수 있음을 나타낸다.

• 한국추진공학회지
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• 제13권3호
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• pp.34-40
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• 2009

카본슬러리 연료 제조 시 카본의 분산안정성에 미치는 공정변수의 영향을 조사하였다. 카본슬러리연료의 분산안정성은 위치별 입도분석, 카본함량 분석, 그리고 원심분리 후 분산상태 관찰을 통해서 측정하였다. 여러 종류의 첨가제를 적용한 결과, NB463S84 사용시 분산성과 분산안정성이 가장 우수한 것을 알 수 있었다. NB463S84와 비슷한 작용기를 가지는 PIBSI를 합성하였으며, 이를 카본슬러리 연료에 적용하여 유사한 분산안정도를 얻었다. 끝으로 g 규모에서 얻은 제조 조건을 kg 규모 제조에 적용하여 카본슬러리 연료의 실용화 가능성을 확인하였다.

• 동아시아식생활학회지
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• 제14권1호
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• pp.20-26
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• 2004

The purpose of this study was to investigate dietary taurine intakes, plasma taurine levels and urinary taurine excretions of women in Seoul(Kangbuk-ku) and Kyunggi(Yeoju) area, Korea. Seventy married women aged 39.7$\pm$8.9 have volunteered for this study: 36 from Seoul area and 34 from Kyunggi area. Diet samples were collected from the participants and the samples included three meals (breakfast, lunch and supper), snacks, drinks and whatever the participants had eaten for 24 hours. The plasma was obtained by allowing a 5 $m\ell$ fasting blood sample to be in a heparinized tube for 30 min and centrifuging it at 11,000${\times}$g for 20 min. The collected diets were blended, centrifuged and deproteinized. Taurine levels in the diet and plasma were determined as the dabsyl derivative using HPLC with Rf-detector. The intake of taurine ranged from 6.8 to 837.8 mg/day and its mean value was l45.5$\pm$164.0 mg/day (mean$\pm$SD). The 90th, 50th and 10th percentile values of the taurine intake were 280.0, 94.3 and 26.8 mg/day, respectively. There was a significant difference between two groups: 202.0$\pm$204.9 for Seoul area and 85.5$\pm$67.2 mg/day for Kyunggi area(p<0.00l). The taurine level in plasma ranged from 42.1 to 201.9 $\mu$mol/L and its mean value was 74.9$\pm$22.8 $\mu$mol/L. The 90th, 50th and 10th percentile values of the plasma taurine were 101.1, 70.7 and 54.6 $\mu$mol/L, respectively. There was no significant difference between Seoul area and Kyunggi area in plasma taurine level.