• 미생물학회지
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• 제28권1호
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• pp.71-75
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• 1990

한국 해안으로부터 우수 원유분해능 균주를 분리동정하여 그 특성을 관찰하였다. 이들 분리균주 중 우수 균주로는 Acinetobacter twoffii G1, Klebsiella pneumoniae L25, Pseudomonas maltophilia N246이 동정되었다. 이들 균주의 생장은 0.15%의 원유 농도와 3.5% sodium chloride에서 최대의 생장을 보여주었다. 이들 균주 중 X. campestris M12와 Xanthomonas sp. M28은 특별히 hexadecane과 octane을 그리고 P. maltophilia N246은 octane 을 탄소원으로 0.2-0.3%의 농도에서 최대로 분해하였다. K. pneumoniae L25에 의한 crude oil의 경Al적인 분해과정을 gas-liquid chromatography로 분석하였으며, 그 결과 긴 사슬의 alkane 보다 C14 이하의 짧은 사슬의 alkane을 보다 쉽게 이용하였으며 $30^{\circ}C$에서 8일간 배양시에 거의 모두 이용되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.435-438
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• 2000

토양으로부터 2종류 그리고 해양으로부터 1종류의 원유 분해 미생물을 분리하였고, 이들을 strain A132, strain F722 그리고 strain OM1으로 각각 명명하였다. 이들 미생물은 Acinetobacter sp., Pseudomonas aeruginosa, Acinetobacter calcoaceticus로 각각 동정되었다. Strain A132. F722의 최적 배양 및 분해온도는 $35^{\circ}C$ 이고, 최적 생장 pH는 각각 8과 9에서 나타났다. 원유를 유일한 탄소원으로 하여 배양을 하였을 때 원유농도 2.0%(w/v)에서 생장이 높았다. 한편, 해양에서 분리된 strain OM1은 pH 7, 원유농도 3.0%(w/v)에서 생장이 높았다. 원유 분해능 조사에서는 Eleuthera (OMAN) 원유를 2.0%(w/v) 기질로 하였을 때, strain A132가 $25^{\circ}C$에서 $5.49g/\;l\;{\cdot}\;day$의 분해능을 나타내었다. 반면, L-Zakum (AFRICA) 원유에서는 strain F722가 $35^{\circ}C$에서 $1.19g/\;l\;{\cdot}\;day$의 분해능을 보였다. 등유$(nC_9-nC_{20})$와 경유$(nC_9-nC_{28})$에 대하여 분해특성을 조사한 결과 strain OM1은 배양 7일 후 95, 75%를 각각 분해하였다. Strain F722는 배양10일 후 80%의 분해율을 나타내었다.

• 한국식품과학회지
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• 제40권6호
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• pp.611-620
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• 2008

달걀 노른자에 함유된 인지질 중 PC와 PE를 추출, 분리하고 이를 토코페롤을 제거한 TSCO에 0, 200, 500, 2,000 ppm의 농도로 단독으로, 또는 1,000 ppm씩 혼합하여 첨가한 후 $180^{\circ}C$에서 12시간 동안 가열하여 함유된 인지질의 함량변화와 TSCO의 갈색화 정도를 살펴보고, TSCO의 가열산화에 미치는 영향을 지방산 조성, 공액이중산값, 아니시딘값으로 평가하였다. TSCO에 첨가된 인지질은 가열 시작 후 2-3시간 내에 매우 빠르게 소실되었고, 가열 중 PE의 분해속도가 PC에 비해 높았다. PC와 PE가함께 첨가된 TSCO를 가열할때 PE는 PC의 분해를 억제하였다. TSCO는 가열 시간이 증가함에 따라 갈색화가 증가하였고, PC와 PE는 갈색화를 촉진하였으며 PE가 PC보다 큰 영향을 주었다. 가열 중 TSCO의 P/L, P/Ln, 공액이중산값, 아니시딘값은 증가하였으며, PC의 첨가는 이들 값을 낮추어 가열 카놀라유의 산화방지제 역할을 하였으나 PE는 큰 영향을 나타내지 않았으며, PC와 PE는 TSCO의 가열산화 억제에 있어서 antagonism이 관찰되었다.

• Journal of Electrical Engineering and Technology
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• 제13권2호
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• pp.902-910
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• 2018

In recent times, development of nanofluid insulation for power transformers is a hot research topic. Many researchers reported the enhancement in dielectric characteristics of nano modified mineral oils. Considering the drawbacks of petroleum based mineral oil, it is necessary to understand the dielectric characteristics of nanofluids developed with natural ester based oils. Palm oil has better insulation characteristics comparable to mineral oil. However very few research reports is available in the area of nanofluids based on palm oil. Partial discharge (PD) is one of the major sources of insulation performance degradation of transformer oil. It is essential to understand the partial discharge(PD) characteristics by collecting huge data base of PD performance of nano modified palm oil which will increase its confidence level for power transformer application. Knowing these facts, in the present work, certain laboratory experiments have been performed on PD characteristics of nano $SiO_2$ modified palm oil at different electrode configurations. Influence of concentration of nano filler material on the PD characteristics is also studied. Partial discharge inception voltage, Phase resolved partial discharge (PRPD) pattern, PD signal time-frequency domain characteristics, PD signal equivalent timelength-bandwidth mapping, Weibull distribution statistical parameters of PRPD pattern, skewness, repetition rate and phase angle variations are evaluated at different test conditions. From the results of the experiments conducted, we came to understand that PD performance of palm oil is considerably enhanced with the addition of $nano-SiO_2$ filler at 0.01%wt and 0.05%wt concentration. Significant reduction in PD inception voltage, repetition rate, Weibull shape parameter and PD magnitude are noticed with addition of $SiO_2$ nanofillers in palm oil. These results will be useful for recommending nano modified palm oil for power transformer applications.

• 한국식품영양학회지
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• 제27권3호
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• pp.339-347
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• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• 한국미생물·생명공학회지
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• 제21권1호
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• pp.74-81
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• 1993

저온성 세균 Acinetobacter calcoaceticus A1-1의 유류분해 특성을 연구하기 위해 환경적 요인에 대한 영향을 살펴보았다. 이 세균의 성장율과 유화활성도에 대한 적정 환경조건은 온도 $15^{\circ}C$, pH 7.5, 염분도 0-3, 원유농도 0.1로 나타났고 질소원과 인원의 적정농도는$(NH_4)_2S0_4$과 $K_2HP0_4$, 형태로 각각 0.76 mM, 0.057mM이다. 온도에 따른 A.calcoaceticus A1-1의 유류분해 양상을 개스크로마토그라피로 분석한 결과 $10^{\circ}C$, $15^{\circ}C$에서 대부분의 탄화수소 피크가 감소되어 상당 정도의 유류분해를 관찰 할 수 있었다. 반면 $25^{\circ}C$의 경우에는 120시간 배양한 후에도 원유에 포함된 포화탄화수소 화합물들이 부분적으로만 분해되었다.

• 한국환경과학회지
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• 제17권7호
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• pp.795-799
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• 2008

We have studied bioremediation of effective microorganisms on crude oil spill in Taean, west-coast of Korea. Oil contaminated soil samples were collected on December 14, 2007, seven days after the Hebei Spirit oil-spilled accident. Total petroleum hydrocarbon (TPH) was measured to evaluate the effectiveness of effective microorganisms (EM) which were composed with yeast, photosynthetic bacteria and lactic acid bacteria on oil degradation. TPH concentration before EM treatment was 323.8 mg/kg, whereas TPH concentrations on 2 days after EM treatment and that of control (without EM) was 102.1 mg/kg and 170.6 mg/kg, respectively. On six days after EM treatment TPH was 91.3 mg/kg and that of control was 127.7 mg/kg. Percentages of degraded crude oil were 47.3% without EM and 68.5% with EM, 60.6% without EM and 71.8% with EM on 2 and 6 days after EM treatment, respectively. These results clearly showed that the application of effective microorganisms toward oil-contaminated soil was quite useful to degrade crude oil spill. These results were derived from the effects of biostimulation of microbial media nutrients and bioaugmentation of effective microorganisms. If we carefully apply these effective microorganisms, it can be a useful bioremediation method to recover oil-contaminated marine ecosystems.

• 대한기계학회논문집B
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• 제34권5호
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• pp.457-464
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• 2010

사고로 해양에 유입된 기름을 제거하는 대표적인 방법은 기계적 회수, 화학적인 처리, 수면소각, 미생물에 의한 분해 등이 있으나, 2차오염의 가능성을 방지할 수 있는 기계적인 회수법이 최상으로 생각된다. 기계적 유회수 형태는 벨트, 디스크, Weir, Vortex, 흡입, 드럼, 브러쉬 방식 등이 있다. 저자는 합목적적인 방법으로 회수능력을 개선할 수 있는 실험을 위한 잠수공 모델을 만들었다. 본 스키머의 원리는 외부 액체(물과 기름)를 스키머에 유입시키면, 비중 차에 의해 기름은 뜨고 물은 가라앉는 것이다. 본 스키머는 탱크 바닥의 잠수공으로 물은 빠져나가 스키머 내에 물은 최소로 남고 기름은 모아 회수하는 위어타입의 혁신적인 것이다. 유회수량과 유회수율을 결과로 보였다. 유회수율은 1차 집유탱크의 기름층이 두꺼워지면 증가한다.

• 한국축산식품학회지
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• 제39권2호
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.