• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.358-362
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• 2005

0%, 0.0012%, 0.004%의 ${\beta}-carotene$을 lard를 첨가한후 $80^{\circ}C$, $130^{\circ}C$, $180^{\circ}C$의 온도처리로 2분간 열처리를 하고 $50^{\circ}C$에서 보관시키면서 각 기간별로 총 균수검사, 과산화물가(Peroxide Value), TBArs를 측정하여 비교하였다. 1) 미생물 총 균수 실험에서 ${\beta}-carotene$의 첨가량이 0%, 0.0012%, 0.004%로 증가함에 따라 균의 증식이 둔화되었다. 2) Peroxide Value의 측정 실험에 ${\beta}-carotene$의 첨가량이 0.004%일 때가 0%, 0.0012%에서 보다 항산화 능력이 더 높은 것으로 나타났다. 3) TBA가 측정실험에서 control과 Sample과의 비교에서 온도가 증가함에 따라 그 증가폭 커지므로 ${\beta}-carotene$의 항산화 능력이 있다는 것을 알 수 있다.

• 공업화학
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• 제26권5호
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• pp.624-629
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• 2015

호모게나이저로 파쇄한 쑥 조직을 탄소반죽에 혼입시켜 과산화수소 감응 바이오센서를 제작하고 그것의 전기화학적 특성을 전압전류법으로 살펴보았다. Hanes-Woolf 도시의 좋은 직선성은 기질분해가 쑥 과산화효소에 의하여 촉매화되고 있음을 보여 주었으며, 작은 값의 대칭인자(${\alpha}$, 0.28)는 전극전위의 변화가 반응속도변화에 미치는 영향이 대단히 민감한 것을 말하여 주었다. 이런 실험적 사실들은 과산화수소의 분해가 쑥전극 표면에 있는 과산화효소의 촉매력에 의하여 정성적, 정량적으로 분해되고 있음을 보여 주는 것으로 서양 고추냉이로부터 추출된 고가의 시판 과산화효소를 쑥 조직으로 대치할 수 있음을 확신하게 하는 것이다.

• 분석과학
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• 제13권3호
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• pp.315-322
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• 2000

시금치의 뿌리 조직과 ferrocene을 탄소반죽 전극에 고정하여 과산화수소를 정량할 수 있는 전극을 만들었다. Ag/AgCl 전극에 대하여 -0.3~0.0V의 전위의 범위에서 전극의 감도를 관찰하였으며 전극의 감응시간은 11.8sec로 나타났다. 전극의 검출한계는 $2.25{\times}10^{-6}M$ 이었으며, $1.0{\times}10^{-3}M$ 과산화수소를 이용해 15회 반복 측정한 결과, 상대표준편차는 1.87% 이었다. 효소전극의 감도는 19일 사용 후 40%로 감소하였다.

• 한국염색가공학회지
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• 제8권1호
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• pp.15-25
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• 1996

Wool fabric and merino wool top were dyed with two dyes, C.I. Acid Red 13 and C.I. Direct Blue 1 in presence of hydrogen peroxide/glyoxal redox system at various conditions such as dyeing time, temperature and redox concentration. The pH of dye bath was 4.5 in buffer solution of $KH_{2}PO_{4}$ (0.1mol/1)/$Na_{2}HPO_{4}$ (0.1mol/1). Also dyeing of cotton fabric was carried out with C.I. Direct Blue 1 in absence or presence of redox system. The color depth(K/S) increased with redox concentration and dyeing temperature. The increases in dyeing rate and equilibrium dye exhaustion of Acid Acid 13 and Direct Blue 1 on wool fiber and fabric in the present of hydrogen peroxide/glyoxal have been caused by decreasing in pH value during dyeing process which due to the decomposition of hydrogen ion in glyoxal with the assistance of hydrogen peroxide. But the decreases in exhaustion of Direct Blue 1 on cotton may be attributed to repulsive interac ion between salt and salt.

• 한국어병학회지
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• 제22권1호
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• pp.1-7
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• 2009

과산화수소의 이스라엘잉어에 대한 급성독성 시험을 실시하여 반수치사농도 ($LC_{50}$)를 구하고 기생충 제거 효과와 살균력을 조사하였다. 이스라엘잉어 (평균체중 0.44 g)는 80 $\mu\ell/\ell$에서 24시간 동안 폐사가 발생하지 않았으며 24시간 $LC_{50}$은 148.9 $\mu\ell/\ell$ 이었다. 이스라엘잉어 (평균 체중 0.1 g)에 기생된 트리코디나는 40 $\mu\ell/\ell$의 과산화수소로 1회 약욕 하였을 때 모두 제거되었다. 30종의 어병 임상균주를 사용하여 시험한 결과, 과산화수소에 대한 어병 세균의 최소억제 농도는 거의 40 $\mu\ell/\ell$보다 낮았으며 과산화수소에 의한 세균 증식 억제 효과를 확인 할 수 있었다.

• 생물환경조절학회지
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• 제15권1호
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• pp.47-52
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• 2006

This studies were carried out in summer season to increase high temperature tolerance using hydrogen peroxide treatments on cucumber in greenhouse. The water stress of cucumber in greenhouse by the hydrogen peroxide treatments showed as control>250 mM>500 mM treatments in order. The photosynthesis rate of cucumber at $30^{\circ}C$ did not show difference with each hydrogen peroxide treatment in temperature controlled greenhouse. However, the photosynthesis rate of cucumber in the control and hydrogen peroxide treatments at $40^{\circ}C$ was significantly different. The photosynthesis rate of cucumber in combined treatment with 1,000 $mg{\cdot}L^{-1}\;CO_2$ supply and hydrogen peroxide was also higher than control, however, there was no different of photosynthesis in 250 mM and 500 mM treatment. The value of $F_v/F_m$ and $F_m/F_o$ of chlorophyll fluorescent in 500 mM hydrogen peroxide treatment at $40^{\circ}C$ was highest. Also the activity of POD, the antioxidant enzyme, was higher with high hydrogen peroxide concentration than the other treatments. The high temperature limits for growth were $43^{\circ}C$ in the control, $44^{\circ}C$ in the 250 mM and $46^{\circ}C$ in the 500 mM according to analyze chlorophyll fluorescent $F_o$. The high temperature tolerance in cucumber increased approximately $3^{\circ}C$ by the hydrogen peroxide treatments under this experiment conditions.

• 한국식품영양과학회지
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• 제23권6호
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• pp.986-993
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• 1994

전통식품 개발의 일환으로 쑥 부각, 김 부각을 대두유(대조구)와 대두유+0.01% BHA, 대두유+0.01% tocopherol 등에서 튀겨 OPP비닐 포장하여 $4^{\circ}C(RH{\;}40{\pm}5%)$의 저온 저장, $25^{\circ}C(RH{\;}80{\pm}5%)$의 실온 저장을 하면서 부각에 함유되어 있는 유지를 추출하여 품질 특성과 전통적인 제품 합리화 공정을 보며, 부각식품의 제조는 원료를 물로 세척한 다음, 그늘에서 물빠짐을 한다. 여기에 찹쌀풍를 바르거나 버무려서 건조대에서 80%정도 2~3일 건조한 다음 열풍건조기로 수분이 13% 이하가 될 때까지 건조한다. 이렇게 제조된 부각을 건조상태로 포장하여 제품화하거나, $160^{\circ}C$의 기름에서 10초간 튀겨 제품화 할 수 있었다. $4^{\circ}C$의 저온저장과 $25^{\circ}C$의 실온에서 저장할 때 부각제품 추출유지의 산가, 과산 화물가, TBA가 대체적으로 $4^{\circ}C$의 저온 저장에서는 낮게 나타났으며, 품질 변화량도 적었고, $25^{\circ}C$의 실온 저장에서는 자장시간이 경과할수록 높게 나타났으며, 수분이 많이 증가하고 품질변화량이 컸다. 부각을 대두유(대조구)와 항산화제[(BHZ(0.01 %), tocopherol(0.01%)]을 첨가한 대두유에서 튀겼을 때, 항산화제를 첨가하였을 경우 저장에 따른 산가, 과산화물가, TAB가는 비교적 낮게 나타났으며, 자정 중 산화방지효과가 BHA가 자장 컸고 tocopheriol로 다소 안정되었다. 저장기간에 따른 부각의 질감(texture)을 주관적인 관능검사와 객관적 방법인 texturometer를 사용하여 측정하였을 때 저온 저장의 경우가 실온 저장의 경우 보다 품질이 양호하게 나타났고, 견고성(hardness)도 컸다.

• Journal of Nutrition and Health
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• 제11권3호
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• 한국식품조리과학회지
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• 제8권2호
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• 펄프종이기술
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• 제45권3호
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• pp.59-68
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• 2013

The cotton contains various impurities such as protein, wax, pectins, coloring matter, even though cotton has been a major source of pure cellulose. The purification processes have been commonly applied to obtain the pure cellulose. However the excessive purification treatments could lead to the damage in the cellulose structure which could result in the degradation of cellulose and the limited application of cotton cellulose. In this study, the changes in cellulose structural properties such as crystallinity and DP(degree of polymerization) by the various conditions of the purification processes were investigated. The less toxic agents such as hydrogen peroxide and sodium silicate were applied for the purification treatment in this study. The increase in the process times, the temperature and the applied amount of chemical agents resulted in the more purified cellulose. The DP of cotton cellulose was increased at the first weak conditions by the reduction of small molecules such as pectin, wax, and so on. Especially the 2 % addition amount of $H_2O_2$ with $Na_2SiO_3$ resulted in the higher value in the DP and the brightness compared to the 1.5 % addition amount of $H_2O_2$. However, the 4 % addition amount of $H_2O_2$ with $Na_2SiO_3$ showed the decreased value because of excessive treatment. In case of the changes in the crystallinity (Gjk), the highest value of the crystallinity was obtained by the 2% addition amount of $H_2O_2$ on the cotton cellulose, which showed similar with the change in the DP.