• 한국수산과학회지
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• 제17권6호
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• pp.492-498
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• 1984

We have reported the seasonal and portional variation in the composition of uronic acid of alginic acid from Ecklonia cava in the previous study. In the present paper, uronic acid block structure of alginic acid from Ecklonia cave was investigated, and some related properties such as viscosity, the dependence on temperature and substitution of metallic ion were also discussed. The proportion M block was highest amnog three blocks in both of frond and stipe. The average values of M and G block ratios were $51.6|%\;and\;32.3\%$ in the frond, whereas $45.7\%\;and\;38.6\%$ in the stipe, respectively. The proportions of alternating blocks in the frond and stipe were similar, and the values were $16.1\%$ in the frond and $15.6\%$ in the stipe. The viscosity of $1\%$ sodium alginate solution was almost inversely proportional to the M/G and/or M block ratio. Viscosities were marked maximum from summer to autumn and minimum winter to spring. In the value of lower M/G and M block ratio, the viscosity seemed to have a considerable dependence on temperature. The temperature dependence was more appearant in the alginic acid from the frond (M/G ratio, 0.95; M block, $54.2\%$) collected in July and the stipe (M/G ratio, 1.61; M block $47.6\%$) in April. The affinity with metallic ion appeared higher in order of $Pb^{2+}>Cu^{2+}>Co^{2+}>Zn^{2+}$. The amounts of metallic ion exchange of the $Pb^{2+},\;Cu^{2+},\;Co^{2+}\;and\;Zn^{2+}$ were ranged from 3.4. to 4.7, 2.5 to 3.2, 1.8 to 2.2 and 1.6 to 1.7 meq/(g. sodium alginate), respectively.

• 공업화학
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• 제23권3호
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• pp.284-288
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• 2012

본 연구는 이산화탄소에 대한 화학적 흡수공정의 새로운 흡수제로서 글리신 수용액의 화학적 특성과 흡수성능을 고찰하였다. 이산화탄소 흡수에 관여하는 작용기인 아미노기를 활성화시키기 위해 세 종류의 알칼리원소(Na, Li, K)를 선택하여 글리신에 함침시켰다. 제조한 흡수제에 대한 IR 분석결과, 글리신 수용액의 암모늄이온(${-NH_{3}}^+,\;1600cm^{-1}$,single )형태로 존재하던 작용기가 아미노기($-NH_2,\;1550{\sim}1650\;cm^{-1}$, scissoring)형태로 전환된 것을 확인할 수 있었다. 또한, $^{1}H-NMR$과 $^{13}C-NMR$ 분석결과, 금속 양이온의 치환에 의한 염화현상(salting)으로 기존 글리신에서의 수소와 탄소원자의 화학적 이동의 차이를 확인할 수 있었다. 즉, 치환된 금속의 전기 음성도에 따라 리튬염, 나트륨염 그리고 칼륨염 순으로 화학적 이동이 나타났다. 한편 상온에서의 이산화탄소 흡수량은 비교대상인 1차 아민이 가장 높았으며, 나트륨 글리신염, 리튬 글리신염, 칼륨 글리신염 순으로 나타났다. 그러나 연소공정 배출가스 내 이산화탄소 포집을 가정하여 온도상승($40,\;60,\;80^{\circ}C$)에 따른 실험결과, 나트륨 글리신염이 MEA보다 높은 흡수량을 보였다.

• Journal of Animal Science and Technology
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• 제58권9호
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• pp.34.1-34.9
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• 2016

Background: By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. Results: BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at $20^{\circ}C$ (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. Conclusion: The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration.

• 공업화학
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• 제16권2호
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• pp.226-230
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• 2005

Chitosan유도체인 6-amino-6-deoxychitosan (6A6DC)은 상피세포 성장인자(EGF)를 안정화시키기 위한 하나의 당으로써, tosyl chloride, sodium azide 그리고 lithium aluminum tetrahydride와의 반응으로부터 성공적으로 제조되었다. 이것의 구조는 원소분석, FT-IR, $^1H$ NMR 및 $^{13}C\{^1H\}$ NMR에 의해 확인되었다. 6A6DC는 amino기의 치환율이 0.7로 나타났으며, $0.3{\mu}g/mL{\sim}600{\mu}g/mL$의 농도범위에서 normal human dermal fibroblast (NHDF)가 증식하는데 어떠한 세포독성도 나타내지 않았다. 따라서, 6A6DC는 자체의 세포무독성과 높은 반응성으로 인하여 단백질 분해효소로부터 EGF를 안정화시키는데 적합한 재료라고 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제33권1호
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• pp.47-57
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• 2015

세계보건기구(World Health Organization)는 식료품에 함유된 NaCl을 낮출 것을 권하고 있으며, 식품 내 NaCl 수치 감소시키는 것은 중요한 연구분야가 되었다. 염화나트륨(sodium chloride, NaCl)의 과다 섭취는 고혈압, 골다공증, 뇌졸증, 신장결석, 심혈관계 질환 등의 다양한 질병과 직접 또는 간접적으로 많은 연관되어 있다. 산업국가에서는 치즈등의 가공식품을 통해 많은 양의 소금을 섭취하고 있기 때문에, 치즈 내 NaCl의 함유량 감소에 대한 연구가 진행 중에 있다. 따라서 최근에 치즈 내 NaCl의 함유량을 감축하기 위한 많은 방법들이 이용되고 있다. NaCl은 치즈 내에서 방부제 역할을 하며, 식품의 풍미를 높이고, 치즈의 주요 기능적 특성을 담당하기 때문에, 치즈의 품질에 영향을 주지 않으면서 치즈에 함유된 NaCl을 감소하는 것은 쉽지 않다. 대체방법을 사용하지 않고, 치즈에 함유된 NaCl을 감축시키는 연구가 진행되어 왔지만, NaCl 감소 시에 발생하는 식품의 관능적 특성, 유동학 및 안정성 문제들이 보고되고 있다. 지금까지의 연구 결과에 의하면 식품 내 NaCl을 감소시키는 방법으로는 NaCl 대체(NaCl substitution)라고 불리는 방법이 있으며, 이 방법은 NaCl을 부분적으로 다른 염분(염화칼륨, 염화마그네슘, 염화칼슘)으로 대체함으로써 식품에 함유된 NaCl 수치를 감소시킨다. 실례로 자연치즈에 함유된 NaCl을 KCl로 대체하였을 때 치즈의 특성, 특히 맛에 변화와 안정선에 문제가 야기되었다. 반면, 가공치즈에 함유된 NaCl을 KCl로 대체하였을 때, 치즈의 특성이 큰 영향을 받지 않았기 때문에, 이 방법을 사용하여 치즈에 함유된 NaCl의 수치를 감소시킬 수 있는 가능성이 높다는 것을 나타냈다. 이와 같은 결과는 자연치즈 내의 NaCl 함량을 감축하기 위해서는 치즈에 함유된 NaCl의 역할, NaCl과 건강문제, NaCl 감소 방법, 다른 염분(특히 염화칼륨으로 NaCl 대체하는 방법)을 사용하는 방법 등에 관한 더 많은 향후 연구가 많이 필요하며, 적극적으로 진행되어야 할 것이다.

• 한국염색가공학회지
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• 제13권5호
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• pp.24-24
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• 2001

Kinetics and mechanism for alkaline hydrolysis of C. I. Disperse Blue 79(B-79) which is 4-N, N-diacetoxyethyl-2-acylamino-5-ethoxy -2′-bromo-4′,6′-dinitroazobenzene were investigated. The color strength of B-79 in acetone/water solutions of various NaOH concentrations decreased continuously. The hydrolysis rate of B-79 increased with increasing alkali concentration and appeared following first order reaction. The observed rate constants for various concentrations of B-79 showed similar values, and B-79 was hydrolyzed by first order reaction for dye concentration. Therefore, it was confirmed that the overall reaction follow second order kinetics and proceed via S/sub n/2 reaction. From the study on kinetics and spectrometric analysis, it was proposed that the rate determining step of the hydrolysis reaction of B-79 is the nucleophilic substitution reaction - that is the reaction of the rapid attack of $OH^{-}$ on the carbon atom, which is in acceptor ring, adjacent to azo group to break the C-N bond. And it was also found that the final hydrolysis products of B-79 include both the acceptor ring in the form of sodium salt and the donor ring possessing 4-N,N-dihydroxyethyl group converted from 4-N,N-diacetoxyethyl group.

• 한국염색가공학회지
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• 제13권5호
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• pp.312-319
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• 2001

Kinetics and mechanism for alkaline hydrolysis of C. I. Disperse Blue 79(B-79) which is 4-N, N- diacetoxyethyl -2- acylamino-5-ethos y -2'-bromo-4',6'-dinitroazobenzene were investigated. The color strength of B-79 in acetone/water solutions of various NaOH concentrations decreased continuously. The hydrolysis rate of B-79 increased with increasing alkali concentration and appeared following first order reaction. The observed rate constants for various concentrations of B-79 showed similar values, and B-79 was hydrolyzed by first order reaction for dye concentration. Therefore, it was confirmed that the overall reaction follow second order kinetics and proceed via $S_N2$ reaction. From the study on kinetics and spectrometric analysis, it was proposed that the rate determining step of the hydrolysis reaction of B-79 is the nucleophilic substitution reaction - that is the reaction of the rapid attack of OH- on the carbon atom, which is in acceptor ring, adjacent to auto group to break the C-N bond. And it was also found that the final hydrolysis products of B-79 include both the acceptor ring in the form of sodium salt and the donor ring possessing 4-N,N-dihydroxyethyl group converted from 4-N, N-diacetoxyethyl group.

• 한국축산식품학회지
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• 제35권2호
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제25권2호
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• 한국분말재료학회지
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• 제17권5호
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• pp.399-403
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• 2010

The effects of $MnO_2$ doping on the crystal structure, ferroelectric, and piezoelectric properties of (K,Na)$NbO_3$ (KNN) ceramics have been investigated. $MnO_2$ was found to be effective in enhancing the densification and grain growth during sintering. X-ray diffraction analysis indicated that Mn ions substituted B-site Nb ions up to 2 mol%, however, further doping induced unwanted secondary phases. In comparison with undoped KNN ceramics, the well developed microstructure and the substitution to B-sites in 2 mol% Mn-doped KNN ceramics resulted in significant improvements in both piezoelectric coupling coefficient and electromechanical quality factor.