• 한국세라믹학회지
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• 제33권6호
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• pp.623-630
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• 1996

A Sol-gel derived ferroelectric PbTiO3 thin film was synthesized by using diethanolamine (DEA) as a comple-xing agent. Surface chemical analyses were examined in order to study the effect of heating temperature on the composition of thin film by EPMA and XPS. A rapid volatilization of lead was observed in the films fired at $700^{\circ}C$ or higher and the ratio of Pb:Ti was found to be 34:66. A depth profile by Ar+ showed that the Ar sputtering decreased Pb amount of inner part of the film resulting in Ti-rich phase near the surface of the film.

• 동아시아식생활학회지
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• 제10권3호
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• pp.222-228
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• 2000

The experiment was conducted to investigate the physico-chemical characteristics of vacuum and aerobically packed meat from Elk deer weighing 170 $\pm$ 10kg of 28 to 30 months old, chilled at 4$^{\circ}C$for 10days. The moisture content, crude protein, crude fat and crude ash in deer loin were 74.46%, 22.11%, 1.27% and 1.13%: the leg parts had 75.47%, 22.68%, 1.58% and 1.27%, respectively. The decrease in moisture content was greater in aerobic packaging than in vacuum packaging. The lysine content of loin and leg parts were 2,380mg% and 2,270mg% and the glutamate content of loin and leg parts were 4,145mg% and 3,987.5mg% respectively. On the whole, the loin contained more amino acids than leg part. Of the mineral contents, phosphorus, potassium and sodium were present in large amounts and mineral content was decreased with longer chilling period. The leg parts contained more potassium, sodium, phosphorus, zinc, magnesium and calcium than loin parts. In conclusion, vacuum packaging is considered more advantageous in preventing meat color change and microbial deterioration for consumers interest.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.