• 한국식품영양학회지
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• 제37권2호
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• pp.57-66
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• 2024

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

• Nuclear Engineering and Technology
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• 제54권2호
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• pp.469-478
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• 2022

Tritium was extracted from tritium-contaminated aluminum samples by heating it in a high-temperature furnace at 200, 300, or 400 ℃ for 15 h. The extracted tritium was analyzed by using a liquid scintillation counter (LSC); the sample thicknesses were 0.4 and 2 mm. The differences in tritium extraction over time were also investigated by cutting aluminum stick samples into several pieces (1, 5, 10, and 15) with the same thickness, and subsequently heating them. The results revealed that there are most of the hydrated material based on tritium on the surface of aluminum. When the temperature was increased from 200 or 300 ℃-400 ℃, there are no large differences in the heating duration required for the radioactivity concentration to be lower than the MDA value. Additionally, at the same thickness, because the surface of aluminum is only contaminated to tritiated water, cutting the aluminum samples into several pieces (5, 10, and 15) did not have a substantial effect on the tritium extraction fraction at any of the applied heating temperatures (200, 300, or 400 ℃). The proportion of each tritium-release materials (aluminum hydrate based on tritium) were investigated via diverse analyses (LSC, XRD, and SEM-EDS).

• 한국대기환경학회지
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• 제26권3호
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• pp.286-297
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• 2010

This study deals with the effect of pretreatment on the $CO_2$ adsorption capacity of zeolitic adsorbents including a commercial A-type zeolite and cation exchanged adsorbents. The pre-heating could change the intrinsic properties such as specific surface area and adsorption capacity of the adsorbent. As a result of the experiment, the moisture previously filled inside might affect the potential adsorption capacity of the adsorbent, and could be disappeared throughout the heat treatment. An optimum pretreatment temperature for the test adsorbent was found to be $400^{\circ}C$, at which temperature enabled more than 90% refreshment. Precise examination through the TPD test showed that the TSA (Temperature Swing Adsorption) process would be desirable in dry adsorption of $CO_2$.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• Environmental Engineering Research
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• 제16권1호
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• pp.11-18
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• 2011

The aim of this research was to introduce a new rapid analysis method (heating of the multi-layer silica gel column/alumina column) for polychlorinated biphenyls in insulating oils, and to compare our new method with the analytical method currently used in Korea. The entire pretreatment procedure was completed within 2 hr, using about only 20 mL of solvents via our rapid analytical method. Furthermore, the pretreatment procedure can always be uniformly performed, regardless of oil type (JIS 1~JIS 7 and KS 1~KS 7). The recovery rates were more than 89%, with relative standard deviations below 6.0%. In conclusion, this rapid analytical method could reduce the pretreatment time and solvent usage by 1/10 and between 1/25 and 1/50, respectively, compared to analytical method currently used in Korea.

• Journal of Applied Biological Chemistry
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• 제56권3호
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• pp.147-156
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• 2013

The objectives of this study were to investigate the effect of Lactobacillus paracasei subsp. tolerans JG22 isolated from pepper leaf jangajji on the mutagenic activity of N-methyl, N'-nitro, N-nitrosoguanidine (MNNG) and 2-nitrofluene (2-NF) and to evaluate the effect of physico-chemical pretreatment on the antimutagenic activity of the strain. The viable cells of JG22 strain displayed a significantly high (p <0.05) antimutagenic activity against both mutagens tested. The antimutagenic effect of JG22 strain seems to be positively correlated with the amounts of the cells in the incubation time. This strain produced the antimutagenic activity of the maximum levels after preincubation for 30 min. The binding of this strain against the mutagenic compounds might be mainly present in the cell wall fraction rather than the cytosol fraction. Pretreatment with proteolytic enzymes and simulated gastric and intestinal juices and at different pH values had no significant effect on two mutagens removal by the viable cells. However, the binding activity of the mutagen by the strain seems to be affected by heating, enzymes including $\alpha$-amylase and lysozyme, divalent ions, and sodium metaperiodate. Thus, carbohydrates consisting of the cell walls may be important elements responsible for the binding of MNNG and 2-NF by this strain. In conclusion, the binding of the mutagens to cells of JG 22 strain may play a vital role in suppressing the process of mutagenesis induced by mutagens.

• 자원리싸이클링
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• 제6권1호
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• pp.40-46
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• 1997

하수처리에 있어서 오니 처분 문제는 아주 심각하다. 슬러지의 최종처분시 가장 중요한 비중을 차지하는 것은 수분제거하 할 수 있다. 슬러지 건조는 가열에 의해 고.액을 분리하여 재이용, 소각, 처분을 위한 전처리 공정이다. 본 연구의 목적은 초고주파로 하수오니를 건조후, 실험값과 이론값을 비교하기 위하여 수행하였다. 초고주파 건조는 속도가 빠르고 효율이 매우 높다. 건조시 물질전달은 1차원적이라 가정하였다. 건조속도곡선에서, 감율속도기간에서의 수분이동은 확산에 의한다. 두께 0.2cm인 시료에서 모델과 실험결과가 일치함을 알 수 있다.

• 한국식생활문화학회지
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 대한토목학회논문집
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• 제40권1호
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• pp.51-58
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• 2020

달 탐사에 대한 관심이 늘어나면서 인공월면토를 포함한 달 지상 환경 모사에 대한 연구가 진행되고 있다. 인공월면토를 포함하여 진공환경을 조성할 때 발생하는 문제점 중의 하나는 토양에서 나오는 탈 가스로 인해 고진공에 도달하는 시간이 길어진다는 것이다. 이러한 탈 가스의 대부분은 수분이며, 진공챔버에 넣기 전 인공월면토의 표면에 붙어있는 수분을 제거하는 전처리 과정을 수행한다면 고진공에 도달하는 시간을 상당히 줄일 수 있다. 기존의 토양 건조 방법을 사용하여 각 방법이 인공월면토의 수분제거에 얼마나 효과적인지 확인하였다. 드라이 오븐을 이용한 방법, 마이크로웨이브 오븐을 이용한 방법, 직접가열 건조하는 방법과 진공 오븐을 이용한 방법을 이용하여 인공월면토 시료의 건조 실험을 수행하였으며, 건조 실험의 결과를 제시하였다. 실험결과 드라이 오븐에서 110℃로 건조하는 방법과 마이크로웨이브 오븐을 이용한 건조 방법은 수분제거 효과가 충분하지 않았으며, 200℃ 이상에서 진공오븐을 이용한 방법과 직접 가열하는 방법은 수분제거 효과가 좋았다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2004년도 Asia Display / IMID 04
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• pp.1254-1257
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• 2004

Comparative study on the effects of $H_2$ vs. $O_2$ plasma pretreatment of gate oxide on the degradation phenomenon of p-channel low-temperature polysilicon (LTPS) thin-film transistors (TFTs) were performed. After high drain current stress (HDCS) with $V_{gs}$ = $V_{ds}$, the p-channel TFTs pretreated by $O_2$ plasma showed increased immunity to the degradation of device characteristics such as threshold voltage and maximum field effect mobility because of the higher binding energy of Si-O bond than that of Si-H bond. The investigation of degradation phenomenon of these parameters with the applied power suggests that self-heating can be the major cause of degradation of polysilicon TFTs.