• 대한화학회지
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• 제53권2호
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• pp.125-132
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• 2009

자화수는 물분자의 수소결합에 의한 배열이 특이한 구조를 갖게 됨에 따라 다양한 물리 화학적 성질을 나타낸다. 본 연구에서는 자화수가 계면활성제의 임계미셀농도 (critical micelle concentrations, CMC) 변화에 미치는 영향을 다음과 같이 관찰하였다. $25\;{^{\circ}C}$에서 전도도계(conductivity meter)를 이용하여 음이온 계면활성제인 SDS (sodium dodecyl sulfate)와 양이온 계면활성제인 CTAB (cetyltrimethylammonium bromide)의 CMC를 측정하였고, 표면장력계를 사용하여 SDS와 CTAB 그리고, 비이온 계면활성제인 Pluronic F-68의 CMC를 측정하였다. 또한 Isothermal titration calorimeter (ITC)를 이용하여 $25\;{^{\circ}C}$에서 SDS의 열량변화를 측정하여 CMC의 변화율을 측 정하였다. 결과적으로, 자화수에서 계면활성제의 CMC는 증류수에 비해 현저하게 낮아지는 경 향을 보였는데, SDS는 자화수에서 약 $2.7{\sim}6.5$% 정도 낮아짐을 보였고, CTAB는 자화수에서 약 $2.3{\sim}3.0$% 정도 낮아짐을 보였으며, Pluronic F-68은 자화수에서 약 24.2% 정도 낮아짐을 보였다.

• 대한화학회지
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• 제37권6호
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• pp.599-603
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• 1993

Bis(1,2-diaminopropane)palladium(II)-Bis(oxalato)palladate(II)($Pd_2C_{10}H_{10}N_{4}O_{8}$)의 단위 착이온 및 결정의 구조들을 X-선 회절법으로 연구하였다. 이 결정은 사방정계이고 공간군은 $P_{ccn}$ (군 번호 = 56)이다. 단위세포 길이는 a = 16.178(5), b = 16.381(6), c = $6.685(2)\AA$이며 Z=4이다. 회절 반점들의 세기는 흑연 단색화 장치가 있는 자동 4축 회절기로 얻었으며 $Mo-K\alpha$ X-선(${\lambda}$ = 0.7107 $\AA)$을 사용하였다. 구조분석은 중금속법으로 풀었으며, 최소자승법으로 정밀화하였고, 최종 신뢰도 값들은 605개의 회절반점에 대하여 R = 0.065, $R_W = 0.059, R_{all}$ = 0.065과 S = 4.315였다. 착이온들은 근본적으로 평면구조로써, 이들의 충진구조는 마그누스 염형태의 구조가 아니라, 착음이온의 면간 중첩거리가 $3.343(5)\AA$인 일차원 정규 음이온원주를 형성하고 있으며, 그 주위를 착양이온들이 둘러싸고 있다. 두 가지 착이온들 사이의 면간 각은 $18(1)^{\circ}$로써, 질소 및 산소원자들 사이의 직접적인 거리가 2.94(3)와 $3.31(4)\AA$ 사이의 수소결합으로 음이온 원주 주위에 양이온들이 둘러싸고 있다.

• 폴리머
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• 제33권6호
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• pp.596-601
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• 2009

아세클로페낙은 높은 결정성을 갖는 난용성 약물이다. 이러한 난용성 약물의 용해도를 증진시키기 위해서 고체분산법을 바탕으로 한 분무건조기를 이용하여 미립구를 제조하였다. PVP-K30을 수용성 담체로 사용하였고 폴록사머는 계면활성화제로 사용하였다. 제조된 아세클로페낙 고체분산체의 특성을 SEM, DSC, XRD 그리고 FT-IR을 이용하여 확인하였다. SEM, DSC, XRD을 통하여 아세클로페낙 고체분산체가 무정형임을 알 수 있었고 FT-IR을 통하여 아세클로페낙과 PVP-K30간에 수소결합을 통해 염을 형성하고 있다는 것을 확인할 수 있었다. 제조된 미립구는 pH 6.8에서 방출을 실시하였으며 시판제인 $Airtal^{(R)}$과 용출률을 비교하였으며 분무건조를 통해 제조한 미립구가 시판제인 $Airtal^{(R)}$ 보다 용출률이 크다는 것을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1782-1789
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• 2012

We have developed a novel type of polymer nanogel loaded with anticancer drug based on bio-derived poly(${\gamma}$-glutamic acid) (${\gamma}$-PGA). ${\gamma}$-PGA is a highly anionic polymer that is synthesized naturally by microbial species, most prominently in various bacilli, and has been shown to have excellent biocompatibility. Thiolated ${\gamma}$-PGA was synthesized by covalent coupling between the carboxyl groups of ${\gamma}$-PGA and the primary amine group of cysteamine. Doxorubicin (Dox)-loaded ${\gamma}$-PGA nanogels were fabricated using the following steps: (1) an ionic nanocomplex was formed between thiolated ${\gamma}$-PGA as the negative charge component, and Dox as the positive charge component; (2) addition of poly(ethylene glycol) (PEG) induced hydrogen-bond interactions between thiol groups of thiolated ${\gamma}$-PGA and hydroxyl groups of PEG, resulting in the nanocomplex; and (3) disulfide crosslinked ${\gamma}$-PGA nanogels were fabricated by ultrasonication. The average size and surface charge of Dox-loaded disulfide cross-linked ${\gamma}$-PGA nanogels in aqueous solution were $136.3{\pm}37.6$ nm and $-32.5{\pm}5.3$ mV, respectively. The loading amount of Dox was approximately 38.7 ${\mu}g$ per mg of ${\gamma}$-PGA nanogel. The Dox-loaded disulfide cross-linked ${\gamma}$-PGA nanogels showed controlled drug release behavior in the presence of reducing agents, glutathione (GSH) (1-10 mM). Through fluorescence microscopy and FACS, the cellular uptake of ${\gamma}$-PGA nanogels into breast cancer cells (MCF-7) was analyzed. The cytotoxic effect was evaluated using the MTT assay and was determined to be dependent on both the concentration and treatment time of ${\gamma}$-PGA nanogels. The bio-derived ${\gamma}$-PGA nanogels are expected to be a well-designed delivery carrier for controlled drug delivery applications.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2013년도 제45회 하계 정기학술대회 초록집
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• pp.91-91
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• 2013

Imagine a world where we could biomanufacture hybrid nanomaterials having atomic-scale resolution over functionality and architecture. Toward this vision, a fundamental challenge in materials science is how to design and synthesize protein-like material that can be fully self-assembled and exhibit information-specific process. In an ongoing effort to extend the fundamental understanding of protein structure to non-natural systems, we have designed a class of short peptides to fold like proteins and assemble into defined nanostructures. In this talk, I will talk about new strategies to drive the self-assembled structures designing sequence of peptide. I will also discuss about the specific interaction between proteins and inorganics that can be used for the development of new hybrid solar energy devices. Splitting water into hydrogen and oxygen is one of the promising pathways for solar to energy convertsion and storage system. The oxygen evolution reaction (OER) has been regarded as a major bottleneck in the overall water splitting process due to the slow transfer rate of four electrons and the high activation energy barrier for O-O bond formation. In nature, there is a water oxidation complex (WOC) in photosystem II (PSII) comprised of the earthabundant elements Mn and Ca. The WOC in photosystem II, in the form of a cubical CaMn4O5 cluster, efficiently catalyzes water oxidation under neutral conditions with extremely low overpotential (~160 mV) and a high TOF number. The cluster is stabilized by a surrounding redox-active peptide ligand, and undergo successive changes in oxidation state by PCET (proton-coupled electron transfer) reaction with the peptide ligand. It is fundamental challenge to achieve a level of structural complexity and functionality that rivals that seen in the cubane Mn4CaO5 cluster and surrounding peptide in nature. In this presentation, I will present a new strategy to mimic the natural photosystem. The approach is based on the atomically defined assembly based on the short redox-active peptide sequences. Additionally, I will show a newly identified manganese based compound that is very close to manganese clusters in photosystem II.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• 공업화학
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• 제22권4호
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• pp.353-357
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• 2011

Polyvinylidene fluoride (PVDF)에 친수성기를 도입하기 위하여, pristine PVDF에 공기 및 수증기 분위기에서 전자빔으로 조사하였고 그에 따른 화학적 조성변화, 구조적 변화 및 표면성질을 관찰하였다. 이때 조사량을 0에서 125 K Gray의 선량으로 조사를 하였으며 그에 따른 PVDF의 구조 및 화학적 조성변화 FT-IR, EDS 및 DSC를 통하여, 표면거동은 접촉각의 측정을 통하여 평가되었다. FT-IR에서는 하이드록실기의 도입이 확인되었다. EDS에서는 선량의 증가에도 불구하고 F (불소) mole조성비는 변화가 없이 약 33%로 일정함을 나타냄으로써 하이드록실기의 도입이 탈불소화반응이 아닌 탈수소화반응 경로를 통하여 도입됨을 알 수 있었다. DSC연구에 있어서는 $T_g$ (유리전이온도)가 전자빔의 선량의 증가에 따라 증가함을 보였고 이는 또한 $-CH_2-$의 H의 탈리 경로를 통한 하이드록실기 도입을 재확인 하였다. $T_m$ (녹는점)의 변화에서도 전자빔 선량의 증가는 녹는점의 상승을 초래하였고 이는 전자빔 선량의 증가가 하이드록실기의 도입과 더불어 수소결합력의 증가를 유발한 효과로 추론할 수 있었다. 마지막으로 다양한 선량조건에서 제조된 PVDF로 필름을 형성한 후 접촉각을 측정한 결과 조사되지 않은 PVDF 필름은 $62^{\circ}$를 나타내었고 125 K Gray PVDF로 제조한 필름은 최저 $13^{\circ}$까지 떨어져 친수화에 성공하였음을 보여주었다.

• Korean Chemical Engineering Research
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• 제59권1호
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• pp.21-34
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• 2021

본 연구에서는 Chitosan nanoparticles (CNPs) 와 Lactococcus lactis (L. lac.) 를 흡착제로 사용하여 phthalates의 흡착 실험을 진행하였다. CNPs는 Tripolyphospate (TPP)와의 가교 결합을 통하여 제조되었으며, 제조과정 중에 L. lac.의 도입을 통하여 L. lac.-CNPs를 제조하였다. 모든 흡착제는 Fourier transform infrared spectroscopy (FTIR)을 사용하여 특성을 측정하여 다양한 작용기의 존재를 확인하였다. Adsorption isotherm 과 adsorption kinetic 을 통하여 CNPs, L. lac. 및 L. lac.-CNPs 의 흡착 거동 및 메커니즘을 확인하였다. 모든 입자에 대하여 DBP 및 DEP 의 흡착 거동은 Langmuir adsorption isotherm model 보다는 Freundlich adsorption isotherm model 에 적합하였으며, 이는 입자의 표면이 이질적 (heterogeneous) 라는 것을 의미한다. 흡착 메커니즘은 Pseudo-1st-order model 보다는 Pseudo-2nd-order model 에 적합하였으며, 이는 DBP 및 DEP 의 흡착이 입자 표면의 다양한 작용기들에 의하여 물리적 흡착보다는 정전기적 인력과 수소 결합 등에 의한 화학적 흡착이 지배적임을 나타낸다. 최종적으로, 쉽고 빠른 방법으로 CNPs 및 L. lac-CNPs 의 제조가 가능하며, 유기성 오염 물질을 효과적으로 제거할 수 있는 저비용의 흡착제로서 사용할 수 있음을 확인하였다.

• 수산해양기술연구
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• 제20권1호
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• pp.49-59
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• 1984

선박용 강판(KR Grade A-1, SWS41A, SWS41B)의 수중용접 최적화에 관한 연구결과를 요약하면 다음과 같다. 1. 국산 라임티타니아계 용접봉 피복제의 흡수속도는 약 60분에서 일정하게 되고, 침수시간 8분까지의 흡수속도는 약 0.15%/min 였으므로 40cm 용접기간중의 정미 흡수량은 약 0.22%미만에 불과하였다. 2. 위의 이유와 건조, 직접, 침수용접봉에 의한 대기중, 수상, 수중용접과 모재의 인장강도 및 미시조직 비교실험결과에 의하면, 수중용접시간이 8분이내의 충분히 짧은 때에는 강도상 건조된 직접용접봉의 사용이 가능할 것이다. 3. 용접조건이 수중용접비이드에 미치는 영향을 KR Grade A-1강판에 대하여 조사한 결과, 용접각도는 60$^{\circ}$, 용접전류는 160A정도, 용접봉지름은 4mm인 경우가 적합하며, 또한 비이드외관과 X-선검사에 의하면 일미나이트, 라임티타니아, 고산화티탄계 용접봉이 가장 적합하였다. 4. 위의 용접봉 종류와 각 지름에 대해 비이드외 관검사에 의한 적정 수중용접전류의 범위는 어느 일정 범위내에 제한되며, 용접봉지름의 증가에 따라 전류는 증가하는 경향이다. 5. 수중용접부의 용착금속부에 관한 기계적특성조사에 의하면, 인장강도와 항복강도는 입열량과 이차함수적 관계가 성립되고, 이음효율이 100% 이상의 범위가 존재하며, 충격치와 스트레인은 모재의 경우보다 낮으나 그 증가현상이 고입열량 범위에서 존재하므로, SWS41A에 대한 수중용접 최적입열량범위는 약 13~15KJ/cm이다. 한편, 인장-인장 편진 피로한도가 모재의 경우보다 높고, 충격치와 연신율을 고려하여 구한 최적입열량의 범위는 약 16~19KJ/cm로서, 피로강도를 높이기 위한 입열량은 정적 인장강도때보다 고입열량으로 수중용접해야 한다. 이때 모든 실험식의 신뢰성은 95%수준이다. 6. 수중용접부에 대한 X-선검사와 미시조직검사 및 경도분포조사에 의하면 용접결함은 발견되지 않았으며, 특히, 깊이 1mm 표층부의 모재측 열영향부와 본드(bond)와의 경계부근에 경도 Hv400 max으로서 미세 마르텐사이트, 베이나이트, 퍼얼라이트와 소량의 조대한 입계페라이트 조직이며 그 외의 부위는 퍼얼라이트와 페라이트 조직으로서, 수소취성영향의 극심한 경도증가 및 조직은 발견되지 않았다. 7. 위에서 구한 입열량의 최적범위 내에서의 제어에 의하여 수중용접 할 경우, 신뢰성 있는 용접품질의 최적화가 가능할 것이다.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.