• Asian-Australasian Journal of Animal Sciences
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• v.30 no.8
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• pp.1135-1142
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• 2017

Objective: The objective of this study was to evaluate effects of heat treatment and soybean oil inclusion on protein oxidation of soy protein isolate (SPI) and of oxidized protein on redox status of broilers at an early age. Methods: SPI mixed with soybean oil (SPIO) heated at $100^{\circ}C$ for 8 h was used to evaluate protein oxidation of SPI. A total of two hundred and sixteen 1-day-old Arbor Acres chicks were divided into 3 groups with 6 replicates of 12 birds, receiving basal diet (CON), heat-oxidized SPI diet (HSPI) or mixture of SPI and 2% soybean oil diet (HSPIO) for 21 d, respectively. Results: Increased protein carbonyl, decreased protein sulfhydryl of SPI were observed as heating time increased in all treatments (p<0.05). Addition of 2% soybean oil increased protein carbonyl of SPI at 8 h heating (p<0.05). Dietary HSPI and HSPIO decreased the average daily gain of broilers as compared with the CON (p<0.05). Broilers fed HSPI and HSPIO exhibited decreased glutathione (GSH) in serum, catalase activity and total sulfhydryl in liver and increased malondialdehyde (MDA) and protein carbonyl in serum, advanced oxidation protein products (AOPPs) in liver and protein carbonyl in jejunal mucosa as compared with that of the CON (p<0.05). Additionally, broilers receiving HSPIO showed decreased glutathione peroxidase activity (GSH-Px) in serum, GSH and hydroxyl radical scavenging capacity in liver, GSH-Px activity in duodenal mucosa, GSH-Px activity and superoxide anion radical scavenging capacity in jejunal mucosa and increased AOPPs in serum, MDA and protein carbonyl in liver, MDA and AOPPs in jejunal mucosa (p<0.05). Conclusion: Protein oxidation of SPI can be induced by heat and soybean oil and oxidized protein resulted in redox imbalance in broilers at an early age.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.9 no.6
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• pp.59-65
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• 2010

This study deals with the characteristic of refrigerant for heat-treatment deformation control of SCM415 steel. The control of heat-treatment deformation must need the progress of production parts for an industry machine. Most of the deformation is occurred on unequal cooling. The unequal cooling is occurred by a property of quenching refrigeration. When a heated metal is deposited in the refrigeration, the cooling speed is so slow in early period of cooling because of occurring a steam-curtain. After more cooling, the steam-curtain is destroyed. In this progress, the cooling speed is very fast. The object of this study is to control the deformation of heat-treatment for the part of the industry machine by improving the conditions of quenching. The cooling curves and cooling rates of water, oil and polymer solution are obtained and illustrated. From the characteristics of the quenching refrigerant, the effects of heat-treatments on the thermal deformation and fatigue strength are also investigated.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.4
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• pp.629-636
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• 1987

An experiment is carried out to study the surface-tension driven flow characteristics in a cylindrical liquid column heated from above (which is the low gravity floating zone simulated on earth) with varing the aspect ratio and diameter of the liquid column. Hexadecane, octadecane, silicon oil(10cs), FC-40 and water are used as the test liquids. The free surface shape varies sinusoidally for Ma>M $a_{cr}$ and its frequency is found to be the same as that of temperature oscillation. It is verified that the surface temperature profile changes from linear to S-shaped profile for Ma>M $a_{cr}$ . The frequency of temperature oscillation decreases with increasing liquid volume, while its level increases. M $a_{cr}$ decreases with increasing aspect ratio, and also decreases with increasing Prandtl number in the range of 25

• Journal of Mechanical Science and Technology
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• v.16 no.5
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• pp.647-654
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• 2002

This study deals with the characteristic of quenching refrigerant for heat treatment deformation control of SM45C steel. Heat-treatment deformation must be controlled for the progress of production parts for landing gear. Most of deformation is occurred on inconsistent cooling. The inconsistent cooling is caused by a property of quenching refrigerant. When a heated metal is deposited in the quenching refrigerant, the cooling speed is so slow in early period of cooling because of a steam-curtain. After additional cooling, the steam-curtain is destroyed. In this progress, the cooling speed is very fast. The object of this study is to control the deformation of heat-treatment for landing gear by improving the conditions of quenching. The cooling curves and cooling rates of water, oil and polymer solution are obtained and illustrated. From the characteristics of the quenching refrigerant, the effects of heat-treatments on thermal deformation and fatigue strength are also investigated.

• Journal of the Korean Society of Visualization
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• v.13 no.3
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• pp.20-23
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• 2015

In this experiment, a heterogeneous droplet consisted of de-ionized water and olive oil was made through two 31G injection needles. The injection flow rate was $50{\mu}{\ell}/min$ and the droplet size was 2 mm. The droplet was impinged onto a sapphire plate which was heated up to $300^{\circ}C$ by a heater. Two high speed cameras were used for visualization, and the frame rate was 20,000 fps. A 150W metal halite lamp was used for illumination. The dropping height was fixed to 20 mm and the corresponding Weber number was 10.6 based on water. Due to different boiling points of two liquids, partial boiling features of heterogeneous droplet was observed. At the Leidenfrost condition, micro explosion phenomenon has occurred.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.2
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• pp.139-147
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• 2005

The lubricant impregnated MC nylon has good frictional properties, but its mechanical strength is inferior to steel for the mechanical elements. For the tribological application Nylon as gears, sliding bearings, cam and etc, the steel shafts are fitted in pre-heated nylon cylinder by a process of interference expansion fit and bonded by induction heating method. The joint shear strength of the two materials was measured by a universal test machine. From the study, the adhesive shear strength between these two materials was affected by the factors of the interference between nylon and steel, the size of nylon cylinder, knurl of steel shaft and inducting heating conditions. The most effective jointing conditions were analyzed and decided for the practical application in the industry.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.235-241
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• 1980

Equal portions of a Maillard-type browning mixture (0.2 M glucose+0.2 M glycine), heated at $100^{\circ}C$ for 12 hr, were extracted with the same amounts of eight solvents, respectively. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates and a portion of the soybean oil (Control) were stored in an incubator kept at $45.0{\pm}1.0^{\circ}C$ for three weeks. Peroxide values and TBA values of Control and the substrates were determined regularly during the storage period. The POVs of Control and the substrates containing acetone, benzene, chloroform, ethanol, diethyl ether, methanol, methylene chloride, and petroleum ether extracts after 12 days of storage were respectively $60.0{\pm}3.6$, $31.9{\pm}0.9$, $37.6{\pm}2.2$, $48.1{\pm}1.1$, $11.9{\pm}1.3$, $4.85{\pm}0.4$, $11.5{\pm}1.0$, $45.3{\pm}0.3$, and $43.3{\pm}4.2\;m.\;mole/kg\;oil$. The TBA values after 16 days of storage were respectively $0.28{\pm}0.02$, $0.20{\pm}0.01$, $0.21{\pm}0.01$, $0.26{\pm}0.03$, $0.16{\pm}0.02$, $0.28{\pm}0.02$, $0.17{\pm}0.01$, $0.33{\pm}0.05$, and $0.31{\pm}0.02$. The induction periods (arbitrarily taken as the time in hours for a substrate to reach a peroxide value of 30 m. mole/kg oil) of Control and the substrates were respectively 193, 280, 252, 220, 478, 229, 455, 217, and 214 hr. The antioxidant activity of each extract estimated on the basis of the length of the induction periods was, in decreasing order, as follows; ethanol>methanol>acetone>benzene>diethyl ether>chloroform, pertroleum ether, methylene chloride.

• Archives of Pharmacal Research
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• v.22 no.5
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• pp.485-490
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• 1999

The mechanism of action of fish oil (FO), currently used in different chronic inflammatory conditions such as rheumatoid arthritis (RA), is not completely understood, although it is thought that it could alter the metabolism of endogenous autacoids. In addition, we hypothesized that the known capability of fatty acids (FA) of stabilizing serum albumin and perhaps other proteins, may be of pharmacological relevance considering that it is shared by other anti-rheumatic agents (e.g. nonsteroidal antiinflammatory drugs). Thus, we studied the effect of oral administration of FO and corn oil (CO), a vegetable oil with a different composition, on the stability of rat serum proteins, evaluated buy a classical in vitro method based on heat-induced protein denaturation. FO, and, to a lower extent, CO inhibited heat-induced denaturation of rat serum (RS): based on the inhibitory activity (EC50) of the major fatty acids against heat-induced denaturation of RS in vitro, it was possible to speculate the in vivo effects of palmitic acid (C16:0) and eicosapentaenoic acid (EPA, C20:5, n-3) may be more relevant than that of linolenic acid (C18:2). To better investigate this phenomenon, we extracted albumin from the serum of animals treated or not with FO with a one-step affinity chromatography technique, obtaining high purity rat serum albumin preparations (RSA-CTRL and RSA-FO), as judged by SDS-PAGE with Coomassie blue staining. When these RSA preparations were heated at $70^{\circ}C$ for 30 min, it was noted that RSA-FO was much more stable than RSA-CTRL, presumably due to higher number of long chain fatty acids (FA) such as palmitic acid or EPA. In conclusion, we provided evidences that oral administration of FO in the rat stabilizes serum albumin, due to an increase in the number of protein bound long chain fatty acids (e.g. palitic acid and EPA). We speculate that the stabilization of serum albumin and perhaps other proteins could prevent changes of antigenicity due to protein denaturation and glycosylation, which may trigger pathological autoimmune responses, suggesting that this action may be involved in the mode of action of FO in RA and other chronic inflammatory diseases.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.25-32
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• 1990

In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at $40{\pm}2^{\circ}C$ for 35 days and heated at $185{\pm}2^{\circ}C$ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at $40{\pm}2^{\circ}C$ for 35 days, the contents of total trans fatty acids were increased from $0.5{\sim}12.3%$ to $0.8{\sim}20.5%$. The kinds of trans fatty acids found were $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,c-C_{18:3}$ in $SBO,\;t-C_{18:1},\;t,c-C_{18:2}$ in $CGO,\;t-C_{16:1},\;t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2}$ in CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,t-C_{18:3},\;t-C_{20:1}$ were detected in ST. 2. In the case of heating at $185{\pm}2^{\circ}C$ for 24 hours, the contents of total trans fatty acid were $1.6{\sim}37%$. 2% in all samples. Heating made more remarkable isomerization than incubation $(40{\pm}2^{\circ}C)$. Specially, $c,c,t-C_{18:3}$ in $SBO,\;t,t,t-C_{18:3}$ in $MG,\;t,c,t-C_{18:3},\;t,t,t-C_{18:3}$ in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1399-1404
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• 2006

Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at $60^{\circ}C\;or\;150^{\circ}C$, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.