• 한국식품영양과학회지
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• 제13권2호
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• pp.143-148
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• 1984

정어리소시지 품질 개선을 위한 기초자료를 얻을 목적으로, 소시지원료로서 정어리냉동고기풀을 제조하여 그 소시지 형성능에 대해 선어로써 만든 정어리 소시지와 비교하고 아울러 동결저장 중 품질 안정성에 대해서도 검토하였다. 소시지 중간원료인 정어리냉동고기풀은 소시지로서의 가공적성 및 저장안정성면으로 보안 냉동변성 방지제로서 sorbitol 4%, 축합인산염 0.3% 첨가한 것이 좋았다. 또한 이 정어리냉동고기풀로 만든 소시지의 품질은 선어를 원료로 했을 때와 비교하여 손색이 없었다.

• Journal of Korean Neurosurgical Society
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• 제64권4호
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• pp.562-574
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• 2021

Objective : This study is to evaluate the efficacy and safety of demineralized bone matrix (DBM) gel versus DBM gel with recombinant human bone morphogenetic protein-2 (rhBMP-2) used in transforaminal lumbar interbody fusion (TLIF). Methods : This study was designed as a prospective, multi-center, double-blind method, randomized study. All randomized subjects underwent TLIF with DBM gel with rhBMP-2 group (40 patients) as an experimental group or DBM gel group (36 patients) as a control group. Post-operative observations were performed at 12, 24, and 48 weeks. The spinal fusion rate on computed tomography scans and X-rays films, Visual analog scale pain scores, Oswestry disability index and SF-36 quality of life (QOL) scores were used for the efficacy evaluation. The incidence rate of adverse device effects (ADEs) and serious adverse device effects (SADEs) were used for safety evaluation. Results : The spinal fusion rate at 12 weeks for the DBM gel with rhBMP-2 group was higher with 73.68% compared to 58.82% for the DBM gel group. The 24 and 48 weeks were 72.22% and 82.86% for the DBM gel with rhBMP-2 group and 78.79% and 78.13%, respectively, for the DBM gel group. However, there were no significant differences between two groups in the spinal fusion rate at 12, 24, and 48 weeks post-treatment (p=0.1817, p=0.5272, p=0.6247). There was no significant difference between the two groups in the incidence rate of ADEs (p=0.3836). For ADEs in the experimental group, 'Pyrexia' (5.00%) was the most common ADE, followed by 'Hypesthesia', 'Paresthesia', 'Transient peripheral paralysis', 'Spondylitis' and 'Insomnia' (2.50%, respectively). ADEs reported in control group included 'Pyrexia', 'Chest discomfort', 'Pain', 'Osteoarthritis', 'Nephropathy toxic', 'Neurogenic bladder', 'Liver function analyses' and 'Urticaria' (2.86%, respectively). There was no significant difference between the two groups in the incidence rate of SADEs (p=0.6594). For SADE in the experimental group, ''Pyrexia' and 'Spondylitis' were 2.50%. SADE reported in the control group included 'Chest discomfort', 'Osteoarthritis' and 'Neurogenic bladder'. All SADEs described above were resolved after medical treatment. Conclusion : This study demonstrated that the spinal fusion rates of DBM gel group and DBM gel with rhBMP-2 group were not significantly different. But, this study provides knowledge regarding the earlier postoperative effect of rhBMP-2 containing DBM gel and also supports the idea that the longer term follow-up results are essential to confirm the safety and effectiveness.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.431-437
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• 2011

Transparent liquid crystal gels with high oil content by fatty acid soap were investigated. The solubilization efficiency of the mineral oil was dependent on the process. The process of dropping water part into the solution of oil and surfactant was more efficient than the process of dropping water part into the surfactant solution and after that dropping oil. The fatty acid soap could not solubilize the high oil content, but under the certain range, addition of CDE (Coconut Diethanolamide), Arlacel 165 (Glyceryl Stearate/PEG-100 Stearate) and cetostearyl alcohol helped solubilize the high content oil. Also, the glycerin and water content had influence on the solubilization. Especially, higher oil content gel showed elastic feature.

• ALGAE
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• 제20권1호
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• pp.61-67
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• 2005

Agar was extracted from Gelidium amansii, which was harvested at the shores of Jeju Island in South Korea. As a unique solvent, the ability of dimethyl sulfoxide (DMSO) was used to separate agarose from agar by removing agaropectine and quality of the resultant agarose was characterized for chromatography purposes. Agar sample was agitated by motor-driven stirrer with DMSO in a water bath (at 70$^{\circ}C$ for 2 h) and centrifuged (3,000 rpm for 20 min). Resultant upper agarose layer was gelled, washed, dried and milled. The quality of agarose was evaluated by the analysis of proximate chemical composition, sulfate content, gelling strength and DNA migration. In this study, the separated agarose showed low sulfate amount (0.28%) and showed high gel strength (1190 g ${\cdot}\;cm^{-2}$). The resolution power and the ligase activities gave clear picture about the suitability of the present agarose for practical purposes.

• 한국산업융합학회 논문집
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• 제27권5호
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• pp.1209-1215
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• 2024

In this study, fundamental research was conducted on the development of an adsorption-desorption ventilation system incorporating thermoelectric elements to improve indoor air quality (IAQ) and energy efficiency. The experiment was conducted using a thermoelectric module and silica gel as a commonly used adsorbent to evaluate the cooling and heating effects during the adsorption and desorption process. The main experimental results show that applying 3W power to the thermoelectric module reduces the outlet air temperature and improves the adsorption efficiency, while excessive power (4-5W) reduces the adsorption efficiency due to increased heat load. Additionally, when the flow rate on the adsorption side is increased, the completion time decreases. On the other hand, if the flow rate on the desorption side is increased, the completion time is also shortened. It was confirmed that as the flow rate increases, the movement of heat and moisture generated during the adsorption and desorption process becomes faster, and the reaction progresses more quickly.

• Applied Biological Chemistry
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• 제39권5호
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• pp.361-367
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• 1996

어류껍질 및 적색육어류의 효율적 이용을 위한 일련의 연구로서 succinylation 처리한 붕장어껍질 젤라틴으로부터 유화성 및 유화안정성이 있는 유화물의 제조조건을 살펴보았고, 아울러 유화물의 첨가에 의한 적색육어류 연제품의 품질개선을 시도하였다. 유화물의 안정성은 20% 수식 젤라틴용액을 예비교반(5,000 rpm, 1분)하고 이어서 교반(15,000 rpm, 5분)하는 동안 젤라틴에 대하여 15배의 대두유를 서서히 첨가하는 것이 가장 좋았고, 이때 정치, 진동 및 저온저장에 의한 안정성은 각각 95%, 90% 및 95%이었다. 수식 붕장어껍질 젤라틴을 유화제로 한 유화물의 수분, 단백질, 지방 및 회분함량은 각각 18%, 5%, 76% 및 0.5%이었고 관능적 색조는 백색을 나타내었으며, 과산화물값 및 지방산조성은 대두유와 유사하였다. 고등어 고기풀에 대하여 6%에 해당하는 유화물의 첨가에 의해 제조된 적색육어류 연제품은 유화물 무첨가 제품에 비하여 과산화물값, 갈변도 등과 같은 유지특가는 차이가 없었으며, 색조, 젤리강도 및 관능적 조직감은 개선되었으며, 휘발성염기질소, 생균수 및 히스타민함량 등은 상당히 낮았다.

• 한국농촌건축학회논문집
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• 제21권4호
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• pp.45-52
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• 2019

Chemical grouting method is mainly used for construction of dams and reservoirs, stabilization and reinforcement of slopes, reinforcement of soft grounds such as embankments, dredging and landfills, the order of earthquake response method, and the reinforcement of structures. Recently, it is widely applied in construction sites such as highways, airfields, high-speed railways, subsea facilities, port construction works, tunnels, and subway works. As such, the demand for grouting continues to increase. The development of the grouting method was focused on increasing the strength of the ground, and the development of the chemical additives, the injection device, and the stirring device were mainly performed. But ordinary portland cement used for grouting is a product that consumes natural resources such as limestone, generates a large amount of greenhouse gases, consumes a large amount of energy sources, and it is time to develop products and new methods to replace them. In this study, Ordinary Portland Cement and New Grouting Binder (circulating fluidized bed boiler fly and blast furnace slag) were compared and analyzed by the following test. Homo-gel strength and homo-gel time, water quality analysis of the water used and soil contamination process tests of homo-gel samples were performed. In the case of NGB, when Using water is used as the reservoir water, the strength measured smaller than that of the other water. However, it shows about 2.5 times greater than the homo-gel compressive strength applied to OPC (7-day, reservoir water), so there is no problem with water quality when applied.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국세라믹학회지
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• 제28권11호
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• pp.859-864
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• 1991

High quality lead titanate thin films were fabricated by spin coating on a silicon substrate. The resulting dried gel layers were uniform in thickness through 2$\times$2 $\textrm{cm}^2$ area, and polycrystalline perovskite structures developed almost crack free with a heat treatment above 50$0^{\circ}C$ in films with thickness above 360 nm. Metastable pyrochlore structures were observed in films with thickness of 160 nm when heat treated at 500 and $600^{\circ}C$, but these structure did not appear in films with thickness of 360 nm. The thickness dependence in crystal structure of films was studied. by varying the substrate condition and analyzing the interface between the film and substrate. In native oxide films on silicon stbstrates, amorphous dried gel layers were heterogeneously nucleated. Metastable cubic pyrochlore structure could be crystallized in amorphous native oxide.

• Transactions on Electrical and Electronic Materials
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• 제12권3호
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• pp.102-105
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• 2011

This work describes the characteristics of zinc oxide (ZnO) thin films formed on a polycrystalline (poly) 3C-SiC buffer layer using a sol-gel process. The deposited ZnO films were characterized using X-ray diffraction, scanning electron microscopy, and photoluminescence (PL) spectra. ZnO thin films grown on the poly 3C-SiC buffer layer had a nanoparticle structure and porous film. The effects of post-annealing on ZnO film were also studied. The PL spectra at room temperature confirmed the crystal quality and optical properties of ZnO thin films formed on the 3C-SiC buffer layer were improved due to close lattice mismatch in the ZnO/3C-SiC interface.