• Journal of environmental and Sanitary engineering
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• v.15 no.4
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• pp.98-104
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• 2000

Commercial rubber(IR, NR, BR), SBR, and tire were degraded by thermal degradation process. The oil yield of rubbers and tire ranges about 37~86%, it was increased with increase of operation temperature in pyrolysis. And the yield of pyrolytic oil was increased with increase of heating rate. The maximum oil yields of IR, NR, BR, SBR, and tire were 80, 73, 83, 86 and 55% each at $700^{\circ}C$ with a heating rate of $20^{\circ}C$/min, respectively. The pyrolytic oil components were consisted of about 50 aromatic compounds. The calorific value of purolytic oil of commercial rubber, SBR, and tire was measured by calorimeter, it was 39~40 kJ/g. The BET surface area of pyroblack was $47~63m^2/g$. The optimum condition of pyrolysis was operating temperature of $700^{\circ}C$ with heating rate of $20^{\circ}C$. Therefore, the pyrolytic oil and pyroblack are possible to alternative fuel and carbon black.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.856-860
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• 2005

Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.206-211
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• 2002

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.47-52
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• 1993

In the present study, an attempt was made to investigate the effect of oleic acid on the autoxidation of the commercial rice bran oil. Rice bran oil samples with oleic acid at 0.1, 0.3 and 0.5% level were kept at 45 $\pm$ 0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The per oxide, acid and anisidine values of the rice bran oil with the oleic acid increased as compared with that of the rice bran oil without the oleic acid during the autoxidation. The induction period of the rice bran oil without the oleic acid, control was 19.8 days, while those of the rice bran oil with oleic acid at 0.1, 0.3 and 0.5% levels were 18.3 days, 16.8 days, and 15.5 days, respectively. In conclusion, it seemed that oleic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.141-145
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• 2008

Oxidative stabilities of sesame oil prepared from black sesame flour and white sesame flour, and commercial sesame oil prepared from whole white sesame were compared by measuring oxidation induction periods, peroxide values and electron donating abilities of each oil. Oxidation induction period (12.25 hr) of sesame oil prepared from black sesame flour was longer than those (4.37 and 9.1 hr, respectively) of sesame oil from white sesame flour and commercial sesame oil. Peroxide values of sesame oil prepared from black sesame flour, sesame oil prepared from white sesame flour and commercial sesame oil were 1.3, 18.2 and 1.7 meq/kg oil, respectively. We ascertained that the oxidative stability of sesame oil prepared from black sesame flour was superior than sesame oil from white sesame flour as well as ommercial sesame oil. This was based on the fact that electron donating ability of sesame oil prepared from black sesame flour was 9% higher than that of sesame oil prepared from white sesame flour at the same concentration. The superior oxidative stability of sesame oil prepared from black sesame flour was expected, not only because only it had lignans such as sesamol and sesamolin, but also because of its brownish coloring compounds such as tannin which were not contained in white sesame flour.

• Tribology and Lubricants
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• v.20 no.1
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• pp.27-32
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• 2004

This paper presents unsteady oil flow behaviors in the engine lubrication network to clarify the differences between continuous and discontinuous oil supply crankshaft system. Using commercial network analysis program, Flowmaster2, engine lubrication network system analysis were carried out. And effects of crankshaft speed and supplied oil pressure on pressure fluctuation in oil groove and oil flow rate to each bearing were analyzed.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1487-1494
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• 2010

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at $60^{\circ}C$ and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at $0^{\circ}C$. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (${\beta}'$ form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.167-174
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• 1991

In the present study, an attempt was made to Investigate the effect of stearic acid on the autoxidation of the commercial rice bran oil, Rice bran oil samples with stearic acid at 0.1, 0.3 and 0.5oh level were kept at 45$\pm$0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The results were as follows : The peroxide, acid and anisidine values of the rice bran oil with the stearic acid at 0.1, 0.3 and 0.591 levels during the autoxidation Increased as compared with that of the rice bran oil without the stearic acid. The induction period of the rice bran oil without the stearic acid, control was 19.0days, while those of the bran oil with stearic acid at 0.1, 0.3 and 0.5% levels varied 19.0 days, 17.7days and 14.2 days, respectively. In conclusion, it seemed that stearic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil. The prooxidant activity of the stearic acid appeared to depend on the oxidative mechanism and their concentration.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1073-1077
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• 2001

Forty three 7-month old, Barbados Black $Belly{\times}Malin$ crossbred sheep were used for the trial. They were allotted into three treatment groups fed varying levels of oil palm (Elaeis guineensis) frond pellets and commercial sheep pellets. Treatment diets were 80% commercial pellet+20 % (% w/w) oil palm frond pellet (CON group, n=15), 50% commercial pellet+50% oil palm frond pellet (% w/w) (HAF group, n=14) and 80% oil palm frond pellet+20% (% w/w) commercial pellet (OPF group, n=14). The plasma fatty acid profiles from these animals were compared before and after 14 weeks of feeding. Results showed that total unsaturated fatty acid content in the CON group had increased by 10% (p<0.01) from the pre-treatment values. All three treatment groups had significantly different plasma n-6 and n-3 polyunsaturated fatty acid contents at the end of the trial. In fact, the CON group had significantly (p<0.01) more n-6 polyunsaturated fatty acid content compared to its own initial values, and also the values from the HAF and OPF groups. However there was a significant (p<0.01) decline in plasma n-3 polyunsaturated fatty acids in all groups. The final total unsaturated to saturated fatty acid content ratio was significantly (p<0.01) highest in the CON group, demonstrating the high plasma unsaturated fatty acid content in these animals. This study shows the plasma unsaturated fatty acids in sheep can be increased by dietary manipulation.