• 한국가스학회지
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• 제21권3호
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• pp.1-8
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• 2017

이 연구의 목적은 회분식 반응기에서 반응폭주에 의하여 2상(기상-액상)에서 적용가능한 파열판의 크기를 설계하는 방안을 제시하는 것이다. 반응폭주의 정의는 제어가 되지 않은 냉각수 투입불가 또는 운전조건의 이탈에 의한 비정상적으로 발열반응을 말한다. 이 결과로 반응기의 온도는 급격히 증가하게 된다. 반응폭주의 원인은 크게 자기과열반응과 지연반응으로 구분한다. 일반적인 안전밸브나 파열판의 내경 크기로는 폭주반응시에는 적절하게 압력을 해소할 수 없다. 폭주반응 시 반응온도 및 압력이 급격하게 증가하기 때문에 안전밸브로 분출되는 내용물은 2상이다. 이 연구에서는 최근 회분식 반응기의 폭주반응으로 인하여 사고사례의 원인을 분석하고, 2 상으로 분출현상 및 특징을 설정하고, 이에 적절한 파열판의 크기를 설계하여 적용하는 방안을 제시하고자 한다.

• 한국식품조리과학회지
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• 제32권3호
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• 한국식품조리과학회지
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• 제24권2호
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• 자원리싸이클링
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• 제9권6호
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• pp.15-22
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• 2000

자원을 절약하고 환경을 보호하기 위해 철강업체에서는 폐플라스틱을 재활용하기 위한 기술개발에 힘쓰고 있다. 본 연구에서는 플라스틱의 고로 취입시 연소대내 거동을 이해하기 위해, 열분해 실험과 연소실험을 실시하였으며 플라스틱 취입시 연소온도에 대해 이론적으로 검토하였다. 대기조건에서 열중량분석장치를 이용하여 3종류의 플라스틱을 대상으로한 열분해 실험을 통해서는, 열분해 개시온도와 최대 열분해 온도는 승온속도가 증가함에 따라 지수적으로 증가하는 것으로 나타났다. 코크스 충전층 연소장치를 이용하여 플라스틱 취입에 따른 연소거동을 모사하였다. 플라스틱의 연소효율은 미분탄에 비하여 낮았으며, 산소부화는 플라스틱의 연소효율을 효과적으로 증대시킬 수 있는 방법으로 밝혀졌다. 또한 플라스틱 취입시 연소온도를 계산하였으며, 이를 기준으로 고로에 최대 취입가능한 플라스틱의 량을 예측하였다

• 한국식품영양과학회지
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• 제22권2호
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• pp.161-164
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• 1993

본 연구에서는 Kjeldahl 방법으로 시유의 질소분획물의 함량과 유청단백질 변성정도를 측정함으로써 이들이 시유의 열처리 정도를 비교할 수 있는 검색의 지표로서 타당하는지 알아보았다. 각 열처리법에 따른 질소분획물들의 함량을 보면, 원유에서는 시료 100g당 총질소가 431.3mg, 케이신질소가 341.0mg, 비케이신질소가 90.3mg, 이 중에서 비단백태질소가 31.6mg그리고 유청단백질소는 58.8mg을 보인 반면, 시유인 저온살균유, 고온순간살균유, 초고온처 리유의 질소분획물들의 함량이 다르게 나타났다. 유청단백질 변성정도는 저온살균유가 26.7%, 고온순간살균유가 32.9%, 초고온살균유가 60.7%, 그리고 초고온멸균유가 38.4%를 보여 열처리 정도가 높아질수록 변성정도도 높게 나타남으로써 열처리법에 따라 유청단백질의 변성정도의 구분이 뚜렷하였다.

• 대한본초학회지
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• 제31권6호
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• pp.63-71
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• 2016

Objective : To suggest a scientific evidence of Aconitum carmichaeli Debx. (Aconiti Lateralis Radix Preparata: ALRP) as one of cooling and heating medicines on the regulation of body temperature, we investigated the effects of ALRP water extract on hypothyroidism. Methods : Hypothyroidism was induced by intradermal injection with PTU for 4 weeks in SD rats. ALRP extract or L-thyroxine as a control drug was orally administrated for 2 weeks with PTU injection in rats. The physiological and serological parameters were measured in rats. The histological change of thyroid tissues was observed by H&E staining, and also the expression of thermo-regulating proteins was determined by Western blot in dorsal root ganglia and brain tissues of rats. Results : The administration of ALRP extract in PTU-induced hypothyroidism rats was significantly increased body temperature, but did not changes on body weight, food and water intake. ALRP extract did not effect on the levels of TSH and T4 in the hypothyroidism rats. ALRP extract significantly decreased the levels of GPT, glucose, HDL-cholesterol, LDL-cholesterol, and total cholesterol in the hypothyroidism rats. In histological observation, the enlarged epithelium and atrophic follicles with higher concentration of follicular cells on hypothyroidism were improved by ALRP extract. In addition, ALRP extract increased the expression of TRPV1 and TRPM8 ion channel proteins in hypothyroidism rats. Conclusion : These results indicate that ALRP extract can improve PTU-induced hypothyroidism through regulation of body temperature and lipid accumulation. The action mechanism of ALRP extract is related with body temperature control by thermoregulation with TRP ion channels.

• 한국추진공학회지
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• 제22권2호
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• pp.59-65
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• 2018

AP(Ammonium Perchlorate, $NH_4ClO_4$)를 포함하는 복합화약조성의 등온가열시험시, 일정 순도 이하의 AP를 사용하는 경우 "bulged"현상으로 인해 등온가열시험 결과를 얻을 수 없었다. 본 연구는 품질 혹은 순도에 따른 AP의 열적 안정성 차이에 대해 규명하기 위해 LOT 별 AP에 대해 DSC 결과를 분석하고, 그 분석결과를 등온가열시험 결과 및 ARC결과와 비교분석하였다. 또한 순도가 낮은 AP에 대해서는 재결정을 통해 포함된 불순물을 제거한 후 분석한 결과, 열적 안정성이 높아졌음을 확인하였다. DSC 고압팬을 사용하여 AP 순도를 결정하는 정량적 분석방법을 확립하였다.

• Journal of Ginseng Research
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• 제37권4호
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• pp.475-482
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• 2013

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

• 한국운동역학회지
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• 제31권4호
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• pp.297-307
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• 2021

Objective: The aim of this study was to analyze kinetic variables between thermotherapy and dynamic warm-up during drop-landing. Method: Twenty male healthy subjects (Age: 21.85 ± 1.90 years, Height: 1.81 ± 0.06 cm, Weight: 68.5 ± 7.06 kg) underwent three treatments applied on the thermotherapy of femoral muscles and a dynamic warm-up. The thermotherapy was performed for 15 minutes while sitting in a chair using an electric heating pad equipped with a temperature control device. Dynamic warm-up performed 14 exercise, a non-treatment was sitting in a chair for 15 minutes. Core temperature measurements of all subjects were performed before landing at a height of 50 cm. During drop-landing, core temperature, joint angle, moment, work of the sagittal plane was collected and analyzed. All analyses were performed with SPSS 21.0 and for repeated measured ANOVA and Post-hoc was Bonferroni. Results: Results indicated that Thermotherapy was increased temperature than other treatments (p = .000). During drop-landing, hip joint of dynamic warm-up was slower for angular velocity (p < .005), and left ankle joint was fastest than other treatments (p = .004). Maximum joint moment of dynamic warm-up was smaller for three joints (hip extension: p = .000; knee flexion/extension: p = .001/.000; ankle plantarflexion: p = .000). Negative work of dynamic warm-up was smaller than other treatments (p = .000). Conclusion: In conclusion, the thermotherapy in the local area doesn't affect the eccentric contraction of the thigh. The dynamic warm-up treatment minimized the joint moment and negative work of the lower joint during an eccentric contraction, it was confirmed that more active movement was performed than other treatment methods.

• Journal of Ginseng Research
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• 제43권1호
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• pp.27-37
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• 2019

Background: The structural conversions in ginsenosides induced by steaming or heating or acidic condition could improve red ginseng bioactivities significantly. In this paper, the chemical transformations of red American ginseng from fresh Panax quinquefolium L. under steaming were investigated, and the possible mechanisms were discussed. Methods: A method with reversed-phase high-performance liquid chromatography coupled with linear ion trap mass spectrometry ($HPLC-MS^n$)-equipped electrospray ionization ion source was developed for structural analysis and quantitation of ginsenosides in dried and red American ginseng. Results: In total, 59 ginsenosides of protopanaxadiol, protopanaxatriol, oleanane, and ocotillol types were identified in American ginseng before and after steaming process by matching the molecular weight and/or comparing $MS^n$ fragmentation with that of standards and/or known published compounds, and some of them were determined to be disappeared or newly generated under different steaming time and temperature. The specific fragments of each aglycone-type ginsenosides were determined as well as aglycone hydrated and dehydrated ones. The mechanisms were deduced as hydrolysis, hydration, dehydration, and isomerization of neutral and acidic ginsenosides. Furthermore, the relative peak areas of detected compounds were calculated based on peak areas ratio. Conclusion: The multicomponent assessment of American ginseng was conducted by $HPLC-MS^n$. The result is expected to provide possibility for holistic evaluation of the processing procedures of red American ginseng and a scientific basis for the usage of American ginseng in prescription.