• Macromolecular Research
• /
• v.9 no.6
• /
• pp.319-326
• /
• 2001

Fatigue crack growth (FCG) behavior of natural rubber/ethylene-propylene-diene rubber (NR/EPDM) blend vulcanizates under dynamic tearing condition was investigated by using a fracture mechanics approach. It appeared that variation of crack growth rate with blend compositions was dependent on the level of imposed tearing energy G. At low tearing energy region, the FCG rates of the blend were lower as the EPDM content was increased, while at high tearing energy region, the trend was reversed. Over the measured range of tearing energy G, all blend compositions showed the lower crack growth rates compared to the average of properties of component elastomers. When the blends were thermally aged, the fatigue resistance of the blends was deteriorated in proportion to the concentration of EPDM phase. Fatigue crack growth behavior of the blends was supposed to be associated with the inhomogeneities of the crosslink structure of the blends arising from cure incompatibility of the EPDM and NR when they are sulphur cured.

• Journal of the Mineralogical Society of Korea
• /
• v.16 no.1
• /
• pp.1-17
• /
• 2003

The chemical composition of the arsenopyrite Ib adjoining“triple mutual contact”arsenopyrite + pyrite + hexagonal pyrrhotite may serve as a useful geothermometer in Stage II. In this study it corresponds to temperature T=33$0^{\circ}C$ and f( $S_2$)=10$^{-9.5}$ atm. And the pyrite-hexagonal pyrrhotite buffer curve indicates the probable range of the two variables; T= 315∼345$^{\circ}C$, and f( $S_2$)=10$^{-1}$0.5/∼10$^{-9}$ atm. The present antimony-bearing arsenopyrite (arsenopyrite Ic) is characterized by relatively high content of antimony, ranging from 4.95 to 8.91 percent Sb by weight and excess of iron and deficiency of anions are evident. Such a high antimonian arsenopyrite has never been known within single grain. But being the high content of antimony as in the arsenopyrite Ic, it does not serve as a geothermometer. The results of microprobe analyses for four pairs of asenopyrite and sphalerite in Stage III indicate the temperature range from 310 to 34$0^{\circ}C$, and sulphur fugacity range from 10$^{-10}$ ∼10$^{-9}$ atm. These values seem to correspond with those inferred from the Fe-As-S system.m..

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.8-17
• /
• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.10
• /
• pp.1507-1516
• /
• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• The Korean Journal of Malacology
• /
• v.30 no.2
• /
• pp.165-168
• /
• 2014

Shell of oyster has a function of shelter from predator as well as growth potential. We investigated the physicochemical characteristics of oyster shells from three difference oyster farms. The shells from Wando waters characterized high stability of nanostructure, ticker nacreous layer, high thermal decomposition temperature and low content of sulphur as well. These results represent that Wando coast is pristine water for oyster farming.

• Asian-Australasian Journal of Animal Sciences
• /
• v.9 no.3
• /
• pp.331-335
• /
• 1996

A study was conducted to determine the carcass composition of broilers when fed with three varying levels of dietary energy (3,000, 3,200 and 3,400 kcal/kg ME) at 20% crude protein and 0.79% Total Sulphur Amino Acid. The results showed that there was a significant (p < 0.05) increase in the ME intake of the chickens when the ME of the diet increased. Other factors like the protein intake, dressing percentage, weight gain and feed intake were not significantly affected. On the carcass, the increasing dietary ME levels resulted in a significant (p < 0.05) increase in the abdominal fat percentage and carcass fat percentage and a significant (p < 0.05) decrease in the carcass protein percentage. Similarly, the dietary ME produced a significant (p < 0.05) increase in the amount of and fat percentages of breast meat, thigh meat, and drumstick meat with a significant reduction in the protein percentage. There seemed to be an inverse relationship between the percentages of protein and fat. An increase in fat percentages always resulted in similar reduction in the protein content of the meat. These results also showed major differences between the white and red meat of the chicken.

• Proceedings of the Korean Geotechical Society Conference
• /
• 2005.03a
• /
• pp.491-498
• /
• 2005

Acid Rock Drainage(ARD) is the product formed by the atmospheric(i.e. by water, oxygen and carbon dioxide) oxidation of the relatively common iron-sulphur minerals pyrite($FeS_2$). ARD causes the acidification and heavy metal contamination of water and soil and the reduction of slope stability. In this study the generation characteristics and the prediction of ARD of various road cut slopes were studied. An attempt to classify the rocks into several groups according to their acid generation potentials was made. Acid Base Accounting(ABA) tests, commonly used as a screening tool in ARD predictions, were performed. Sixteen rock samples were classified into PAF(potentially acid forming) group and four rock samples into NAF(non-acid forming) group. The chemical analysis of water samples strongly suggested that ARD with high content of heavy metals and low pH could pollute the ground water and/or stream water.

• Journal of ILASS-Korea
• /
• v.14 no.2
• /
• pp.49-58
• /
• 2009

Non-edible vegetable oils instead of edible vegetable oils as a substitute for diesel fuel are getting a renewed attention because of global reduction of green house gases and concerns for long-term food and energy security. Out of various non-edible vegetable oils, karanja, mahua, linseed, rubber seed and cotton seed oils are selected in this study. A brief review of recent works related to the application of the above five vegetable oils and its derivatives in CI engines is presented. The production technologies of biodiesel based on non-edible vegetable oils are introduced. Problems in vegetable oil or biodiesel fuelled CI engine are included. In addition, future works related to spray characteristics of non-edible vegetable oil or biodiesel from it are discussed. The biodiesel fuel, irrespective of the feedstock used, results in a decrease in the emission of hydrocardon (HC), carbon monoxide (CO), particulate matter (PM) and sulphur dioxide ($SO_2$). It is also said to be carbon neutral as it contributes no net carbon dioxide to the atmosphere. Only oxides of nitrogen (NOx) are reported to increase which is due to oxygen content in the biodiesel fuel. The systematic assessment of spray char-acteristics of neat vegetable oils and its blends, neat biodiesel and its blends f3r use as diesel engine fuels is required.

• Proceedings of the SAREK Conference
• /
• 2008.11a
• /
• pp.493-498
• /
• 2008

Particles or deposit formed by corrosion of the pipe material bring about bad influences on the heating systems with inconvenience, energy loss and so on. In order to obtain the non-corrosive environments, the circulation hot water should properly be treated in several ways to satisfy one or more conditions of the followings: suitable pH-level, low hardness, low oxygen content, low conductivity, low level of chlorides and sulphur compounds and low level of solid particles. This experimental study was carried out to develope the new guidelines on the optimal water quality and directions for water quality management in heating systems. As results, it was recommended that the heating water be maintained pH-level not less than 8, hardness contents as $CaCO_3$ no more than 50 mg/L, turbidity no more than 10 NTU and T-Fe contents 1 mg/L below.

• Food Science of Animal Resources
• /
• v.41 no.2
• /
• pp.196-213
• /
• 2021

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.