• 한국식품조리과학회지
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• 제18권3호
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.

• 전기화학회지
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• 제10권2호
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• pp.88-93
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• 2007

Nano-sized Sn particles were coated with Ni-P layer using an electroless deposition method and their anodic performance was tested for lithium secondary batteries. Uniform coating layers were obtained, of which the thickness was controlled by varying the $Ni^{2+}$ concentration in the plating bath. It was found that the Ni-P layer plays two important roles in improving the anodic performance of Sn powder electrode. First, it prevents the inter-particle aggregation between Sn particles during the charge/discharge process. Second, it provides an electrical conduction pathway to the Sn particles, which allows an electrode fabrication without an addition of conductive carbon. A pseudo-optimized sample showed a good cyclability and high capacity ($>400mAh\;g^{-1}$) even without conductive carbon loading.

• Journal of Pharmaceutical Investigation
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• 제21권3호
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• pp.161-170
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• 1991

The storage stabilities of immunoliposomes incorporated with variable amounts of ganglioside $G_{M1}$ were investigated as a function of time. temperature. and composition by observing absorbance of visible light and calcein release. In the column chromatographe, the layer of unsaturated PE(dioleoylphosphatidylethanolamine : DOPE). unable to form stable liposomes at physiological temperature and pH, were formed when palmitoyl-immunoglobulin G(IgG) $(2.5{\times}10^{-4}\;mol/DOPE\;mol)$ added. The incorporation of ganglioside $G_{M1}$ into immunoliposome. enhanced the stabilities of bilayers during the extended period of storage. The turbidities of immunoliposomes coated with ganglioside $G_{M1}$ exhibited the maximum near 20 mol% $G_{M1}/DOPE$ mol. probably because of the disturbance of the bilayer characteristics, i.e., layer transition or reorientation of interaction sites. At low temperature. the higher stability was achieved than at elevated temperatures. After one week of storage. the redispersed liposomal solutions at lower temperatures maintained the original elution patterns in chromatography but broader distribution at elevated temperatures. During the storage, it is suggested the aggregation is the more dominant phenomena for liposomes kept at $5^{\circ}C$ than the fusion. while he fusion is at elevated temperatures.

• Journal of Animal Science and Technology
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• 제58권6호
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Asian-Australasian Journal of Animal Sciences
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• 제19권1호
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• pp.109-112
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• 2006

The objective of this study was to evaluate the combined effects of lactoperoxidase system (LPS), thermal treatment and storage time on total microflora and psychrotrophs counts of the marinated broiler drumsticks. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various LPS levels, combined with thermal treatment (4 or $58^{\circ}C$ for 2 min), and then stored at $4^{\circ}C$ for 18 h. The microbial counts of the samples were measured after 0, 2, 4 and 7 days of storage for drumsticks held at $4^{\circ}C$. The results indicate that adding LPS at the level of 1 unit ($1{\mu}g/ml$ LP, 5.9 mM KSCN, and 2.5 mM $H_2O_2$) significantly (p<0.05) decreased the total microflora and psychrotrophs counts of the marinated broiler drumsticks. In addition, samples treated with a thermal treatment ($58^{\circ}C$ for 2 min) had significantly (p<0.05) lower microbial counts when compared with the control.

• 정보보호학회논문지
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• 제13권6호
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• pp.141-148
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• 2003

Staddon 등에 의해 제안된 취소 능력을 가진 Self-healing 키 분배 기법은 동적 그룹의 멤버들이 신뢰할 수 없는 채널 상에서 그룹 키를 설정할 수 있게 하며, 더욱이 그룹을 탈퇴하거나 가입하는 멤버들에 의한 공모 공격에 안전하다. 이 프로토콜에서 그룹 멤버는 몇 몇 패킷들을 잃어버린 경우에도 그룹 매니저에게 추가적인 전송을 요청하지 않고 이전에 받은 패킷들을 이용하여 여전히 그룹 키를 복구할 수 있다. 이 프로토콜에서 그룹 멤버의 저장량은 O($m^2$1og p)이고, 그룹 매니저에 의해 브로드캐스트되는 메시지 크기는 O((mt$^2$+mt)log p)이다. 여기에서 m은 세션의 횟수이고, t는 공모할 수 있는 최대 그룹 멤버의 크기이고, p는 암호적 키로 사용할 수 있는 충분히 큰 소수이다. 본 논문에서는 O(mlog p)의 저장량과 O((t$^2$+mt)log p)의 통신량으로 기존의 기법과 같은 목적을 달성할 수 있는 더욱 효율적인 취소 능력을 가진 Self-healing 키 분배 기법을 제안한다. 우리는 그룹 멤버와 매니저의 입장에서 추가적인 계산량의 증가없이 그룹 멤버의 저장량을 최적으로 줄이고 그룹 매니저에 의해 브로드캐스트되는 메시지 크기를 효율적으로 줄인다.

• Bulletin of the Korean Chemical Society
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• 제28권9호
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• pp.1567-1572
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• 2007

New pyrrolidinium and piperidinium bis(trifluoromethanesulfonyl)imide (TFSI) ionic liquids (ILs) having allyl substituents were synthesized and characterized. All of them are liquid at room temperature and stable up to 300 oC. The pyrrolidinium-based ILs showed better conductivities and lower viscosities than the corresponding piperidinium-based ILs. Among them, 1-allyl-1-methylpyrrolidinium TFSI showed the lowest viscosity of 52 cP, the highest conductivity of 5.7 mS cm?1, and the most negative cathodic voltage window of ?3.2 V (vs. Fc/Fc+) on a platinum electrode, which are the improved results compared to the corresponding analogue having a saturated substituent, 1-methyl-1-propylpyrrolidinium TFSI.

• Journal of Animal Science and Technology
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• 제49권1호
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• pp.89-98
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• 2007

본 연구는 재래종 흑돼지육과 개량종 돼지육의 냉장저장중 향기성분 및 패턴을 비롯한 품질을 비교하고자 실시하였다. 사육기간이 모두 6개월인 70kg의 재래흑돼지 5두와 103kg의 개량종 돼지(Landrace×Yorkshire) 5두로부터 발골한 뒷다리육(M. Biceps femoris)을 진공 포장하여 2±0.2℃에 12일 동안 저장하였다. 일반성분을 보면 재래흑돼지육의 수분 함량이 개량종 돼지육 보다 낮았으나(p<0.05), 조단백질 및 조회분 함량은 높았다(p<0.05). pH는 재래흑돼지육이 낮았고(p<0.05), 그에 따라 가열감량은 높았다(p<0.05). 표면육색을 보면 저장기간 동안 재래흑돼지육의 a*, b* 값이 개량종 돼지육 보다 높았다(p<0.05). TBARS는 저장 8일부터, 전단력은 저장 8일까지 재래흑돼지육이 높았다(p<0.05). SPME-GC/MS에 의한 가열육의 향기성분에서 일부 차이를 보였으나, 전자코에 의한 향기패턴 차이는 없었다. 따라서 재래흑돼지육은 색깔이 붉고 짙으며, 가열감량이 높았고 조직감도 단단하였다. 또한 기계적으로 향기특성의 차이를 구별하지 못했지만, 관능검사상 재래흑돼지육이 우수한 기호도를 나타내었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권6호
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• 한국수소및신에너지학회논문집
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• 제13권2호
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• pp.151-158
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• 2002

The hydorgen storage alloys were produced by melting in arc melting furnace and then solution heat treated at $1,100^{\circ}C$ followed by pulverization. The chemical analysis on the samples showed that the major elements of misch metal(Mm) were La, Ce, Pr and Nd with impurity less than 1wt.%. X-ray diffraction indicated that the structure for these samples were a single phase of hexagonal with $CaCu_5$ type. Compared to the initial particle size $100{\sim}110{\mu}m$, the many fine cracks were found and particle size decreased to $14{\mu}m$ for $MmNi_{4.5}Mn_{0.5}$ after hydriding/dehydring test run. To activate the sample the vessel filled with hydrogen storage alloys was first evacuated for for at $70^{\circ}C$ and then treated for 10.5hr under hydrogen pressure of 20atm for $MmNi_{4.5}Mn_{0.5}$ alloy. The experimental data showed that the hydrogen storage alloy of $MmNi_{4.5}Mn_{0.5}$ had superior adsorption and description properties within a temperature rang of $40^{\circ}C{\sim}80^{\circ}C$ and also they had a good P-C-T curve.