• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2010년도 춘계학술발표대회 초록집
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• pp.62-62
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• 2010

PVC(Polyvinyl Chloride)와 HDPE(High-density Polyethlene) 하수도관은 수많은 고분자 재료 중에도 높은 기계적 강도를 가지며, 광범위하게 사용되고 있다. 하지만, PVC와 HDPE 하수관을 연결하기 위해 소모 접착제나 고무링 이용한 소켓 방법 이음 방법은 낮은 수밀성과 기계적 강도로 오 폐수의 누수가 발생되고, 이것이 흙에 스며들어 지하수, 하천 및 토양을 오염시키고 있다. 따라서, 대안으로 최근에는 열판을 이용한 맞대기 융착 용접을 PE 하수도 관에 제한적으로 적용하여 시공하고 있다. 그러나, PVC 하수관은 열을 가할 시 열에 의한 민감한 거동으로 인해 맞대기 융착 용접법이 적용되지 못하고 있는 실정이다. 따라서 본 연구에서는 하수도 관 중, 국내에서 가장 많이 사용되고 있는 내 충격 PVC 하수도관과 HDPE 이중 벽관의 DSC(Diffential Scanning Calorimeter), TGA(Thermogravimetric analyzer), TMA(Thermomechanical Analysis), DMA(Dynamic Mechanical Analysis) 분석으로 온도에 따른 열적 거동을 분석하여, 적절한 융착 온도 조건을 제시하였다. 또한 접합강도 향상을 위한 이음부 설계를 제안하여, 융착 용접 특성을 평가하였다.

• 한국세라믹학회지
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• 제42권5호
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• pp.346-351
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• 2005

The linear thermal expansions of $UO_2$ and $(U_{1-y}Ce_y)O_2$ pellet were measured from room temperature to $1400^{\circ}C$ as a function of Ce contents (0, 7.63, 14.84, and $21.68 mol\%$) by using the TMA(Thermo-Mechanical Analysis) method. From the measured data, the linear thermal expansion rate, the coefficient of linear thermal expansion and density variation with temperature were calculated, and the best-fitted temperature-dependent equations were recommended. It was shown that the rate and coefficient of $(U_{1-y}Ce_y)O_2$ thermal expansion increased and the density decreased with increasing Ce contents.

• 한국식품영양과학회지
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• 제26권3호
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• pp.450-455
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• 1997

Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

• 한국식품영양과학회지
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• 제26권3호
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• 한국식품영양과학회지
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• 제19권1호
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• pp.35.2-72
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• 1990

N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment the changes in the contents of nitrate nitrite trimethylaminoxide(TMAO) trimethylamine(TMA) and dimethylamine(DMA) during femen-tation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy anlyzer(GC-TEA) in a commerical product. Nitrate nitrite and amines were quantitate by colorimetric methods. Level of nitrate-N were gradually decreased but nitrite-n was not detected or trace. Contents of dimethlamine(DMA) and trimethlamine were mar-kedly increased while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5,5-7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0-3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fist but much N-nitrosodimethyla-mine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo2 in the acidic condition. The identifaction of NDMA in it was confirmed by mass spectrophotometry. Nitrate decrea-sed during the fermentation of damsel fish. however nitrite was trace level and nitrosamines were not formed in its. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2014년도 제46회 동계 정기학술대회 초록집
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• pp.155.2-155.2
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• 2014

Plasma Enhanced Atomic Layer Deposition(PEALD)와 Atomic Layer Deposition(ALD) Techniques는 '정확한 두께 조절' 및 '우수한 균일도'를 가지는 신뢰할 수 있는 진공 기술이다. 본 연구에서는 다공성 구조를 가지는 기판을 대상으로 PEALD와 ALD Techniques을 이용한 $Al_2O_3$ 형성 공정의 증착 특성을 비교하였다. 각 공정은 공통적으로 Tris-Methyl-Aluminium(TMA)을 첫번째 전구체로 사용하였고 purge gas로는 Nitrogen를 사용하였다. 그리고 두번째 전구체로 PEALD 공정에서는 Oxygen Plasma를 사용하였고 ALD 공정에서는 Water를 사용하였다. 복잡한 다공성 구조를 가지는 기판은 $TiO_2$ Nano-Particle paste과 colloidal Silver paste를 소결시켜 제작하여 사용하였다. 각 공정의 차이점을 비교하기 위해서 배기단에 Capacitor Diaphram Gauge(CDG)와 Residual Gas Analyzer(RGA)를 통해서 압력과 잔류 가스를 모니터하였다. 그리고 각 공정을 통해서 porous한 Nano-Particles Network에 형성된 $Al_2O_3$막의 특성을 비교하기 위해서 FE-SEM과 EDX를 통해서 관찰하였다. 또한 좀 더 자세한 비교 분석을 위해서 $Al_2O_3$ 막이 형성된 porous한 Nano-Particles Networks의 각 각의 particles들을 분산시켜 TEM과 AFM를 통해서 관찰하였다. 나아가 전기적 물성의 차이점을 비교하기 위해서 IV 및 CV를 측정하였다. 위의 일련의 비교 실험을 통해서 'PEALD과 ALD을 이용한 다공성 기판의 증착 특성'에 대하여 고찰하였다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• 한국수산과학회지
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• 제45권6호
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• pp.635-639
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• 2012

Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water immersion thawing. The time required to thaw frozen skipjack tuna (weight 2.5-3.0 kg) from $-10^{\circ}C$ to $-2^{\circ}C$ was 75, 60, and 37 min at a pressure of 17, 23, and 31 mmHg, respectively, corresponding to temperatures of 20, 25, and $30^{\circ}C$. The thawing time decreased with increasing pressure. Vacuum thawing shorten the thawing time by 58-80% compared with water immersion thawing at $20^{\circ}C$, and there was less difference between the core and skin temperatures than with water immersion thawing. No significant change in pH or histamine was observed according to thawing method, while the volatile basic nitrogen (VBN), trimethylamine (TMA), and K value were lower with vacuum thawing than water immersion thawing. Based on these results, we believe that vacuum thawing minimizes the biochemical and microbial changes that occur while thawing frozen skipjack tuna.

• Journal of Microbiology and Biotechnology
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• 제25권1호
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• pp.50-56
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• 2015

During pretreatment of lignocellulosic biomass, a variety of fermentation inhibitors, including acetic acid and vanillin, are released. Using DNA microarray analysis, this study explored genes of the budding yeast Saccharomyces cerevisiae that respond to vanillin-induced stress. The expression of 273 genes was upregulated and that of 205 genes was downregulated under vanillin stress. Significantly induced genes included MCH2, SNG1, GPH1, and TMA10, whereas NOP2, UTP18, FUR1, and SPR1 were down regulated. Sequence analysis of the 5'-flanking region of upregulated genes suggested that vanillin might regulate gene expression in a stress response element (STRE)-dependent manner, in addition to a pathway that involved the transcription factor Yap1p. Retardation in the cell growth of mutant strains indicated that MCH2, SNG1, and GPH1 are intimately involved in vanillin stress response. Deletion of the genes whose expression levels were decreased under vanillin stress did not result in a notable change in S. cerevisiae growth under vanillin stress. This study will provide the basis for a better understanding of the stress response of the yeast S. cerevisiae to fermentation inhibitors.

• 한국식품과학회지
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• 제31권3호
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• pp.727-733
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• 1999

Endo- and exoproteases were used to hydrolyze Alaska pollack processing scrap. In 2 stage hydrolysis, the optimal conditions by Protamex were: temperature, $45.8^{\circ}C$; pH, 6.73; enzyme concentration, 0.11%; time, 105.5 min, whereas those by Flavourzyme were: temperature, $42.0^{\circ}C$; pH, 6.54; enzyme concentration, 0.28%; time, 20.4 hrs. But, the optimal conditions of 1 stage hydrolysis by equal proportion of Protamex and Flavourzyme were: temperature, $52.9^{\circ}C$; pH, 6.3; enzyme concentration, 0.46%; time 10.9 hrs. The contents of carbohydrate and ash were higher in the 2 stage hydrolyzate than the 1 stage, while that of crude lipid was in the reverse order. There were no significant differences in the contents of moisture and crude protein between both methods. The contents of total creatine and IMP, and viable cell counts were higher in the 1 stage hydrolyzate than the 2 stage, while the contents of TMAO, TMA, and Hx was in the reverse order. But, there were no significant differences in the contents of amino-N and color between both methods. The free amino acid contents of the 1 and 2 stage hydrolyzate were 2,741.77 and 3,529.47 mg/100 mL, respectively.