• Environmental Engineering Research
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• 제13권4호
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• pp.210-215
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• 2008

The present study investigates the effect of oxidation-reduction potential (ORP) and organic compounds on specific anaerobic ammonium oxidation activity (SAA) using batch experiments. The batch tests were based on the measurement of nitrogen gas production. The relationship between ORP and dissolved oxygen (DO) concentration was found to be ORP (mV) = 160.38 + 68 log [$O_2$], where [$O_2$] is the DO concentration in mg/L. The linear relationship obtained between ORP and SAA ($R^2$ = 0.99) clearly demonstrated that ORP can be employed as an operational parameter in the Anammox process. At ORP value of -110 mV, the SAA was $0.272{\pm}0.03\;g\;N_2-N\;(g\;VSS)^{-1}\;d^{-1}$. The investigation also revealed inhibitory effect of glucose on the SAA while acetate concentration up to 640 mg COD/L (corresponding to 10 mM) had stimulating effect on the SAA. However, acetate concentration beyond 640 mg COD/L had inhibitory effect on the Anammox activity. The results indicated that nitrogen rich wastewaters containing low level organic matter could be better treated by Anammox microorganisms in real-world conditions after some acidification process.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.120-129
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• 2010

To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

• 공업화학
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• 제25권3호
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• pp.330-336
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• 2014

추출-증류-결정의 조합에 의해 모델 콜타르 흡수유 중에 함유된 인돌의 정제를 검토했다. 흡수유는 4종류의 질소고리 화합물(9.2% 퀴놀린, 2.4% 이소퀴놀린, 4.7% 인돌, 2.4% 퀴날딘), 3종류의 2환 방향족 화합물(14.2% 1-메틸나프탈렌, 31.8% 2-메틸나프탈렌, 23.5% 디메틸나프탈렌), 5.5% 비페닐과 3.3% 페닐에테르의 9종류의 화합물로 구성되어 있다. 포름아미드 추출-증류-노말헥산을 사용한 용액 결정화의 조합의 채택에 의해 99.5% 인돌을 회수할 수 있었다. 본 연구를 통해 얻어진 실험적 결과를 이용하여 콜타르 흡수유 중에 함유된 인돌의 회수공정을 검토했다.

• 한국식품조리과학회지
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• 제6권2호
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2005년도 추계학술대회 논문집
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• pp.170-172
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• 2005

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 1999년도 추계학술발표회 초록집
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• pp.33-33
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• 1999

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1992년도 제15회 학술강연회초록집
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• pp.1-20
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• 1992

1. Ceramics as engineering Materials Ceramic \ulcorner :'material based on inorganic non-metallic compounds' Oxygen, Carbon, Nitrogen with metal (Al, Si) -cheap, plentiful and widespread element in the Earth -dirt: ceramic

• 폴리머
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• 제29권4호
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• pp.338-343
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• 2005

Chloride계 전이금속 촉매의 존재 하에서 ABS/PC/triphenyl phosphate 컴파운드의 열분해 거동을 TGA(thermogravimetric analysis)를 통해서 조사하였다. Chloiide계 전이금속 촉매(cobalt chloiide, ferric chloride, nickel chloride 및 zinc chloride)는 ABS/PC/triphenyl phosphate 컴파운드의 열분해 과정에서 화학반응을 야기하여, 질소분위기에서 숯(char) 형성이 관찰되었으며, $600^{circ}C$에서 $3\~l3\%$의 비휘발성 눈을 형성하였다. 이와 같은 질소분위기에서의 ABS/PC/triphenyl phosphate 컴파운드의 숯 생성은 chloride계 전이금속 촉매의 가교효과(crosslinking effect)로 추정된다. 한편, 공기분위기에서는 생성된 숯은 고온 산화반응에 의해서 역분해되었다.

• 한국식품영양과학회지
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• 제29권4호
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• pp.629-634
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• 2000

저 염 세우젓을 제조하기 위하여 식염농도를 각각 10%, 15% 및 20%로 조절한 새우젓에 감마 선을 조사한 후 15$^{\circ}C$에서 발효시키면서 아미노태 질소, 휘발성 염기태 질소, trimethylamine 및 단백질분해효소의 할성변화를 조사하였다. 감마선 조사직후 아미노태 질소, 휘발성 염기 태 질소, trimethylamine 함량 및 단백질 분해효소 활성은 감마선 조사에 의해 영향을 받지 않는 것으로 나타났다. 발효기간 동안 아미노태 질소, 휘발성 염기태 질소 및 trimethylamine 함량은 증가하였으나, 효소활성은 발효 4~5주까지 계속 증가하다가 점차 감소하는 경향을 보였다. 특히 15% 식염첨가와 10kGy의 감마선 조사 및 20% 식염첨가와 5~7.5kGy 이상의 감마선 조사를 병용처리한 새우젓의 경우, 30% 식염성 염기태 질소, trimethylamine 함량 및 단백질분해효소 활성이 비슷한 수준으로 발혀기간 동안 적정 수준 의 함량 및 활성을 나타내었다.