• 공업화학
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• 제24권6호
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• pp.650-655
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• 2013

본 연구에서는 Pd/C 촉매를 이용하여 무수말레인산(maleic anhydride) 수용액상에서 수소화 반응을 통해 호박산(succinic acid) 합성을 진행하였으며, 그에 따른 최적 공정 조건을 도출하고자 하였다. 반응 온도 및 반응시간에 따른 호박산 순도의 차이는 크지 않았으나 압력과 교반속도가 증가함에 따라 불순물의 생성이 줄고, 호박산의 순도가 증가함을 확인하였다. 실험 결과 본 수소화 반응에서는 압력과 교반속도가 기체-액체 간 물질전달저항을 감소시켜 반응속도를 증가시킬 수 있는 가장 중요한 변수임을 확인하였으며 이에 따라 압력과 교반속도에 대한 반응속도를 구하였다. 반응압력이 5 bar에서 10 bar로 2배 증가 시, 반응속도는 2.14배 증가하였으며 교반속도가 300 rpm에서 700 rpm으로 2배 증가 시, 반응속도는 2.36배 증가함을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제17권1호
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1997년도 고액공존금속의 성형기술 심포지엄
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• pp.5-15
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• 1997

It is the objective of this study that by conducting the serni-solid extrusion using A12024, the effect of various process variables on the quality of extruded product and extrusion force is understood. The results of experiment are compared with those of finite element simulation in order to verify the effectiveness of the developed FE-simulation code. In order to simulate densification in the deformation of serni-solid material, the semi-solid material is assumed to be composed of solid region as porous skeleton following compressible visco-plastic model and liquid region following Darcy's equation for the liquid flow saturated in the interstitial space. Then the flow and deformation of the semi-solid alloy are analyzed by coupling the deformation of the porous skeleton and the flow of the eutectic liquid. It is assumed that initial solid fraction is homogeneous. Yield and plastic potential function presented by Kuhn and constitutive model developed by Gunasekera are used for solid skeleton.

• 한국표면공학회지
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• 제31권2호
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• pp.101-108
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• 1998

The effect of oxidation-reduction heating conditions on coating adherence of hot-dip galvanized steel containing silicon has beeninvestigated. The presence of a stbke sillicon oxide formed on the steel surface has been shown to be very detrimenal to proper wetting by liquid zinc. When the steel has more than the critical sillicon content neeled to from a stable external oxide, the use of oxidation-reduction method has been found successful in obtaining a good quality, coated product with excellence adhreence. This can be explained by the formation of an iron oxide. The iron oxrtion of the scale is reduced, leaving the stable oxides dispersed in a fresh metallic iron surface layer. This reduced iron surface is easily wetted by the liquid zinc and excellent adherence is obtained.

• Plant Biotechnology Reports
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• 제5권1호
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• pp.79-88
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• 2011

Vitis vinifera cv. Koshu is a traditional grape cultivar that has been grown for centuries in Japan. The Koshu grape has pink-colored skin and Koshu wines have slight astringency. We demonstrated for the first time the characterization of hydroxycinnamic acids, flavan-3-ols, and flavonoids in Koshu grape using high-performance liquid chromatography and liquid chromatography-mass spectrometry. The gross weight of phenolic compounds excluding anthocyanins and proanthocyanidins in Koshu grape at harvest was higher than those in Sauvignon Blanc, Chardonnay, and Merlot grapes. In addition, hydroxycinnamic acid and monomeric flavonol contents in Koshu grape were also higher than those in the other grape cultivars. Transcription analysis of cinnamic acid 4-hydroxylase, p-coumarate 3-hydroxylase, caffeate methyltransferase, and flavonol synthase genes indicated high accumulation of hydroxycinnamic acids and flavonols in Koshu grape skin compared with the other cultivars. These findings obtained by chemical and molecular approaches partially explained the phenolic characteristics and the peculiar astringency of Koshu grape.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• Natural Product Sciences
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• 제6권1호
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• pp.20-24
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• 2000

The enantiomers of higenamine were directly separated by high performance liquid chromatography using a chiral stationary phase and detected by UV. The R- and S-isomers of higenamine were eluted at the retention time of 22 min and 27 min, respectively. Higenamine was determined to be present as R-(+)-enantiomer not only in the embryo of Nelumbo nucifera, from which the separation of R-(+)-higenamine was reported, but also in various Aconite roots, from which higenamine was separated as optically inert racemic mixtures.

• Mass Spectrometry Letters
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• 제6권4호
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• pp.99-104
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• 2015

A liquid chromatography mass spectrometry (LC-MS) system was used to identify and distinguish oligostilbene diastereoisomers. A polyphenolic extract from Neobalanocarpus heimii known to be rich in oligostilbenes of various degrees of condensation was used as test material. Fourteen oligostilbenes were isolated from this extract on a fully automated semi-preparative HPLC system. Out of these, two pairs of dimers, one pair of trimers, two pairs of tetramers and a group of four tetramers with similar skeleton were identified as diastereoisomers. Their structures and configurations were established by spectroscopic methods. All isolated compounds were subjected to an LC-MS/MS to study their fragmentation patterns. The experiments were performed on a liquid chromatography-mass spectrometry (LC-MS) with electrospray-ionization (ESI) interface in positive mode. MS/MS spectra of each pure compound were recorded by direct infusion in identical conditions and their product ion spectra were analysed. Some subtle yet significant differences were observed between the spectra of oligostilbenes from the various diastereoisomeric series.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 추계 학술논문 발표대회
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• pp.54-55
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• 2016

Recently in the construction industry, industrial by-product admixtures like blast-furnace slag fine particles (BS henceforth) are being used as binding material, reducing the use of cement, and measures to reduce CO₂ emissions are being examined on various levels. However, the BS being used domestically varies depending on the origin of resources, and by circulating BS that is inappropriate to the KS standard, problems are occurring in terms of changes and declines in the quality of concrete which uses it. Therefore in this study the liquid densimeter principle was used to assess various BS fineness qualities; with 100 g/L fixed, a 1,000cc mass cylinder was most appropriate for assessing the quality of cement fineness.

• KSBB Journal
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• 제29권4호
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• pp.271-277
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• 2014

In this study, crude extract of the seagrass Zostera japonica, and its solvent-partitioned fractions were evaluated for their antioxidant activity. The crude extract was successively fractionated into n-hexane, 85% aqueous methanol (85% aq.MeOH), n-butanol (n-BuOH), and water fractions by liquid-liquid partition. These include DPPH radical scavenging, hydroxyl radical scavenging in HT-1080 cells, peroxynitrite scavenging, and protective effect on DNA damage caused by hydroxyl radicals generated. In all assays, except for DPPH radical, 85% aq.MeOH and n-BuOH fraction showed the strong antioxidant activity. These results suggest that Z. japonica may be used as a potential source of natural antioxidants for the development of cosmetic product or functional food in the future.