• Journal of fish pathology
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• v.22 no.1
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• pp.91-95
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• 2009

The pharmacokinetic properties of oxytetracycline (OTC) were studied after intramuscular injection to cultured olive flounder, Paralichthys olivaceus. Plasma concentrations of OTC were determined after dosage of 12.5, 25 and 50 ㎎/㎏ body weight in olive flounder (average 600 g, $23{\pm}1{^{\circ}C}$). Plasma samples were taken at 3, 5, 10, 15, 24, 32, 48, 72, 120, 168, 240 and 360 h post-dose. With 25 and 50 ㎎/㎏, the peak plasma concentrations of OTC, which attained at 5 h post-dose, were 0.99 and 1.49 $\mu{g}/m\ell$, respectively. However, the peak plasma concentration of 12.5 ㎎/㎏ was 0.35 $\mu{g}/m\ell$ after 10 h post-dose. Plasma concentrations of OTC were not measurable at 360 h post-dose in all doses. The kinetic profile of absorption, distribution and elimination of OTC in plasma were analyzed fitting to a 1-compartment model by Win-Nonlin program. The following parameters were calculated for 12.5, 25 and 50 ㎎/㎏ body weight, respectively: AUC (the area under the concentration-time curve)?D���D24.98, 44.67 and 50.45 $\mu{g}$ $h/m\ell$ $T_{1/2}$ (half-life) ?D���D0.42, 0.59 and 0.41 h; $T_{max}$ (time for maximum concentration)?D���D8.46, 6.34 and 2.66 h; $C_{max}$ (maximum concentration)?D���D0.30, 0.63 and 1.13 $\mu{g}/m\ell$.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.430-436
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• 2014

Allura Red (AR) is a water-soluble harmful tar-based food colorant (FD & C Red 40). Batch adsorption studies were performed for the removal of AR using bituminous coal based granular activated carbon as adsorbent by varying the operation parameters such as adsorbent dosage, initial concentration, contact time and temperature. Experimental equilibrium adsorption data were analyzed by Langmuir, Freundlich and Temkin isotherms. The equilibrium process was described well by Freundlich isotherm. From determined separation factor ($R_L$), adsorption of AR by granular activated carbon could be employed as effective treatment method. Temkin parameter, B was determined to 1.62~3.288 J/mol indicating a physical adsorption process. By estimation of adsorption rate experimental data, the value of intraparticle diffusion rate constant ($k_m$) increased with the increasing adsorption temperature. The adsorption process were found to confirm to the pseudo second order model with good correlation. Thermodynamic parameters like change of free energy, enthalpy, and entropy were also calculated to predict the nature adsorption in the temperature range of 298~318 K. The negative Gibbs free energy change (${\Delta}G$ = -2.16~-6.55 kJ/mol) and the positive enthalpy change (${\Delta}H$ = + 23.29 kJ/mol) indicated the spontaneous and endothermic nature of the adsorption process, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1013-1016
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• 1995

The color stability of betacyanins and effects of antioxidants from Opuntia dillenii Haw were determined in the fruit juice at temperature up to $90^{\circ}C$. The absorption maxima of betacyanins occurred between 536 nm and 538 nm. When fruit juice was heated at $90^{\circ}C$ for various times, the red color gradually diminished and the absorption maxima slightly shifted toward uv region. The kinetic analysis of the data obtained indicated that the discoloration for betacyanins obeyed first order reaction pattern, when the thermal stability test was performed at $50{\sim}90^{\circ}C$. And the rate constant increased from $1.56{\times}10^{-3}/min\;to\;71.91{\times}10^{-3}/min$ with the half-life decreasing from 444.23 min to 9.64 min. The results also indicated that the thermal stability of pigment decreased with increasing temperature. The energy of activation was 10.94 kcal/mole for the pigment. N-propyl gallate, L-cysteine, and ascorbic acid were added to cactus fruit juice at concentrations of $0.01{\sim}0.3%$ at different temperatures. Npropyl gallate and L-cysteine had a little antioxidant effect on betacyanins stability at $50^{\circ}C\;and\;70^{\circ}C$, whereas ascorbic acid had a great antioxidant effect with the half-life value of 2 to 10 times to that of the control.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.417-422
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• 2003

The onions are considered to be a favorable functional source of beverage because they contain much sugar and various nutrients, and they are juicy vegetable. Recently, consumers have a new trend to take functional foods with health benefits. To meet this need, this study was the basic research to establish a manufacturing process of functional onion beverage by glucose oxidase. Glucose oxidase catalyzes reaction of glucose oxidation and makes generation of gluconic acid. Kinetics of the reaction was also investigated, and maximum glucose consumption rate $(V_{max})$ of $26.1{\times}10^{-2}\;g/L{\cdot}min$ and $K_m$ of 5.84 g/L were obtained. Optimum conditions were obtained when the glucose oxidase catalyzed reaction was carried out at temperature of $25^{\circ}C$, agitation rate of 450 rpm and aeration rate of 4 vvm in a 2.5 L jar fermentor. Finally, the enzyme reactor was 10-times scaled up and a similar glucose oxidation performance was achieved in the scaled-up reactor.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.55-60
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• 1986

The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.269-275
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• 1981

The fishing hooks were tested for breaking and unbending due to plastic deformation of the material. Study of tensile test is not complicated, but has not even worked out fully enough, especially when the test specimen is subjected to plastic deformation. The fishing hook is subjected to unbending stress and the critical section is a Point which is furthest from the line of action of the forces. The dynamic force of fish during jerks depends on their speed of movement and body weight, the kinetic energy corresponding to it and also on the rlastic displacement of the rigging which absorb the energy. Six kinds of hook were tested by the dynamometer under tensile speed 290mm/min (subscript s) and 780mm/min (subscript f). According to their results, the breaking load(B: kg) can be induced with the formula $B={\alpha}wd^2+\beta$ where w(mm) is the distance between the barb base and the lower shank and d(mm) is diameter. The coefficients of the formula for the round hooks(R) and the angular hooks(A) are approximately as follows: $$R:\;\alpha_{s}=0.5,\;\beta_{s}=1.6,\;\alpha_{f}=0.4,\;\beta_{f}=1.4$$ $$A:\;\alpha_{s}=1.1,\;\beta_{s}=2.0,\;\alpha_{f}=1.0,\;\beta_{f}=0.9$$ The ratio of $B_{f}\;to\;B_{s}$ is corresponding to 0.8. The ratio of deformation(X) that is moved distance of barb base at break to the distance(H) between head base and barb base is about $50\%$. Further study should be carried out on the subject of impact and fatigue test under the same condition which is exerted force by the hooked fish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1068-1074
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• 2014

This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.

• Korean Chemical Engineering Research
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• v.55 no.6
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• pp.798-806
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• 2017

A activated carbon (WCAC, waste citrus activated carbon) prepared from an agricultural waste citrus peel material generated in Jeju was utilized for the removal of dimetridazole (DMZ) antibiotics in aqueous solution. The adsorption of DMZ on WCAC was investigated with the change of various parameters such as contact time, dosage of WCAC, particle size of WCAC, temperature, pH, and DMZ concentration. The DMZ adsorption capacity increased with increasing temperature and decreasing particle size. Also it was decreased at less than pH 4 but sustained almost constantly at pH 4 or greater. Isotherm parameters were determined from the Langmuir, Freundlich, Redlich-Peterson and Duinin-Radushkevich (D-R) isotherm models. The isotherm data were best described by the Redlich-Peterson isotherm model. And the adsorption kinetics can be successfully fitted to the pseudo-second-order kinetic model. The results of the intra-particle diffusion model suggested that film diffusion and intra-particle diffusion were occurred simultaneously during the adsorption process. Meanwhile, the thermodynamic parameters indicated that the adsorption reaction of DMZ on WCAC was an endothermic and spontaneous process. The experimental results showed that WCAC is a promising and cheap adsorbent for the removal of DMZ antibiotics.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.2
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• pp.246-252
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• 2018

In this paper, the friction drag force of 3D submerged body is investigated by considering the surface roughness, the first grid height, and the Reynolds number using open CFD source code, OpenFOAM 4.0. A procedure for estimating drag components by CFD code is set up and suggested in this study. In the 3D submerged body, because of the form factor in the 3D computations, the friction resistance with the small roughness of $12{\mu}m$ obtains different result with the smooth wall. As the Reynolds number increased, the boundary layer becomes thinner and the fiction resistance tends to decrease. In the computations for the effect of y+, the friction resistance and wall shear stress are excessively predicted when the y+ value deviates from the log layer. This is presumably because the boundary layer becomes thicker and the turbulence energy is excessively predicted in the nose due to the increase in y+ value. As the roughness increases, the boundary layer becomes thicker and the turbulence kinetic energy on the surface increases. From this study, the drag estimation method, considering the roughness by numerical analysis for ships or offshore structures, can be provided by using the suggested the y+ value and surface roughness with wall function.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.5
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• pp.611-618
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• 2018

In this study, numerical analysis of solid-liquid two-phase flow was conducted as a preliminary step to analyze the flow characteristics of drilling fluid using the commercial CFD code, ANSYS CFX 14.5. The homogeneous model and separated flow model were used to simulate solid-liquid two-phase flow phenomena. In the separated flow model, Gidaspow's drag force model was applied with the kinetic theory model was applied for solid particles. The validity of the numerical model used in this study was verified based on the published experimental results. Numerical analysis was carried out for volume fractions of 0.1 to 0.5 and velocities of 1 to 5 m/s in a horizontal tube with a diameter of 54.9 mm and a length of 3 m. The Pressure drop and volume fraction distribution of solid particles were confirmed. The pressure drop was predicted using the homogeneous model and separated flow model within the MAE of 17.04 % and 8.98 %, respectively. A high volume fraction was observed in the lower part of the tube, and the volume fraction decreased toward the upper part. As velocity increased, variations in volume fraction distribution at varying heights were decreased, and the numerical results predicted these flow characteristics well.