• 한국식품조리과학회지
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• 제13권5호
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• pp.627-634
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• 1997

동부앙금의 단백질 함량이 높을수록 물결합력과 호화 개시 온도는 높았으나 팽윤력과 용해도, 광투과도는 낮은 값을 보였다. 최고 점도와 breakdown은 낮았으나, consistency와 setback은 높은 값을 보였다. 동부겔을 24시간과 48시간 실온에서 저장하면서 실시한 관능검사 결과는 단백질 함량이 높을수록 색깔과 투명도가 더 높은 값을 보였고 저장기간이 길수록 견고성, 응집성, 탄성, 종합적인 맛에서 더 높은 값을 보였으며 기계적 물성 검사 결과는 24시간 저장한 동부겔에서는 견고성, 껌성, 씹힘성의 특성치에서 단백질 함량이 높을수록 유의적으로 높았다. 그리고 48시간 저장한 동부겔에서는 견고성, 응집성, 껌성, 씹힘성의 특성치에서 유의적인 차이를 보였는데 응집성만 단백질 함량이 높을수록 더 낮은 값을 보였다.

• 한국물환경학회지
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• 제23권2호
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• pp.184-187
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• 2007

The compositional and morphological analyses have been carried out by employing XRD, EPMA, and SEM for the black-colored precipitate which is formed on the surface of heating appliances by heating tap water. XRD analysis has showed that the precipitate was mainly composed of calcium carbonate with a crystal structure of calcite. Also, small amounts of precipitate by SEM showed that the microscopic shape of the precipitate was usually angular spherical.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Environmental Engineering Research
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• 제16권3호
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• pp.149-157
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• 2011

Nanofiltration (NF) experiments were conducted to investigate fouling of Al-hydroxide precipitate and the influence of organic compound, inorganic compound, and their combination, i.e., multiple foulants. $CaCl_2$ and $MgSO_4$ were employed as surrogates of inorganic compounds while humic acid was used as surrogate of organic compound. The flux attained from NF experiments was fitted with the mathematical fouling model to evaluate the potential fouling mechanisms. Al-hydroxide fouling with a cake formation mechanism had little effect on the NF membrane fouling regardless of the Al concentration. The NF fouling by Al-hydroxide precipitate was deteriorated in presence of inorganic matter. The effect of Mg was more critical in increasing the fouling than Ca. This is because the Mg ions enhanced the resistances of the cake layer accumulated by the Al-hydroxide precipitate on the membrane surfaces. However, the fouling with Mg was dramatically mitigated by adding humic acid. It is interesting to observe that the removal of the conductivity was enhanced to 61.2% in presence of Mg and humic acid from 30.9% with Al-hydroxide alone. The influence of dissolved matter (i.e., colloids) was more negative than particulate matter on the NF fouling for Al-hydroxide precipitate in presence of inorganic and organic matter.

• 소성∙가공
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• 제8권3호
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• pp.295-295
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• 1999

In the present study, the corrosion behavior of AZ91D as-cast alloy was investigated form the viewpoint of the distribution aspect of precipitate ($Mg_{17}Al_{12}$) and the variation of Al concentration in the Mg-rich matrix. The dendrite arm spacing (DAS) of an as-cast specimen was measured as a function of degree which describes the distribution aspect of the precipitate, and the salt spray test was conducted for various grain-sired specimens fur 20 days. The dendrite arm spacing increased as the grain size increased to about 150㎛, but a constant value is indicated when the grain size exceeds that range. Although the relationship between the corrosion rate and grain size is of a nonlinear type, the linear trend between the corrosion rate and the dendrite arm spacing is maintained for the overall range of dendrite arm spacing. Since the precipitate in the as-cast alloy is discontinuously distributed, this linear relationship means that the variation of Al-solute concentration in the Mg-rich matrix has a more potent effect than the protective action of the precipitate on the corrosion behavior of an as-cast alloy.

• Food Science and Biotechnology
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• 제17권1호
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• pp.114-117
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• 2008

Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg ($1.98{\times}10^4\;{\mu}g/g)$, K ($1.36{\times}10^4\;{\mu}g/g)$, and Ca ($6.66{\times}10^2\;{\mu}g/g)$. In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce.

• Journal of Welding and Joining
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• 제26권1호
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• pp.76-82
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• 2008

The effect of Nb addition on the precipitation and precipitate coarsening behavior was investigated in Ti and Ti + Nb steel weld HAZ. A dilatometer equipped with a He-quenching system was used to simulate the weld thermal cycle. Compared to $TiC_yN_{1-y}$ precipitate in a Ti containing steel, $Ti_xNb_{1-x}C_yN_{1-y}$ complex particle with addition of Nb is precipitated in a Ti + Nb containing steel. Meanwhile, precipitate coarsening occurred more easily in Ti + Nb steel, which may be because the high temperature stability of $Ti_xNb_{1-x}C_yN_{1-y}$ complex particle is deteriorated by the Nb addition.

• Bulletin of the Korean Chemical Society
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• 제25권2호
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• pp.280-284
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• 2004

The optimum conditions for the most effective precipitate of surfactant complex of sodium alkylsulfate with cetylpyridinium chloride were studied in the aqueous solution. The parameters such as the alkyl chain length of anionic surfactants, molar ratio of two surfactants, temperature and the concentration of added NaCl in the aqueous solution were correlatively studied for the productivity of the precipitate formation. By the productivity, the optimum conditions to produce complex of anionic surfactant with cationic surfactant were the longer alkyl chain, equivalent molar ratio between anionic and cationic surfactants, 0 $^{\circ}C$ and 1.5 M NaCl.

• 대한기계학회논문집
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• 제5권2호
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• pp.122-130
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• 1981

Equation of equilibrium is derived and solved for an infinite isotropic solid under applied hydrostatic stress which is uniform at large distance, and disturbed by a spherical precipitate which has isotropoc elastic constants dirrerent form those of the matrix. A linear strain hardening behavior of the matrix is assumed, and an elasto-plastic sloution is obtained. The difference of the total strain energy stored inthe infinite solid with and without a precipitate is computed, and compared with that for purely elastic case. Finally the effect of the ratio of the bulk modulus of the precipitate to that of the matrix and the effct of linear strain hardening rate on the plastic zone size and the energy difference are discussed.

• 한국식품영양학회지
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• 제6권2호
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• pp.109-114
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• 1993

This study was divised to observe an Inhibitory effect toward a lipolytic action of toxohormone-L from large root and small root Nepal pseudo ginseng (NPG ; Nepal products) components by water extract and ethanol precipitate in vitro. Toxohormone-L is known to be a lipolytic factor that was partially purified from the ascites fluid of Sarcoma 180-bearing mice and of patients with hepatoma. The inhibitory effect that inhibited the lipolytic action of toxohormone-L by ethanol Precipitate component of large root NPG (mean 55.5%) was higher (mean 1.37 times) than that of water extract component in final reaction concentration of 500 and 1, 000ug/ml, on the other side inhibitory effect of water extract component in small root NPG (mean 55.5%) was higer (mean 1.14 times) than that of ethanol precipitate component. In a way inhibitory effect of precipitate component In large root NPG(47.6%), when final reaction concentration of sample were 1, 000ug/ml, was about 40% lower than that of Korean red ginseng.