• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• Korean Chemical Engineering Research
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• v.44 no.2
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• pp.193-199
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• 2006

The catalytic oxidation of toluene over $-Al_2O_3$ supported copper-manganese oxide catalysts in the temperature range of $160-280^{\circ}C$ was investigated by employing a fixed bed flow reactor. The catalysts were characterized by BET, scanning electron microscopy (SEM), temperature-programmed reduction(TPR), temperature-programmed oxidation(TPO), X-ray photoelectron spectroscopy (XPS) and X-ray diffraction(XRD) techniques. Catalytic oxidation of toluene was achieved at the below $280^{\circ}C$, and the optimal content of copper and manganese in the catalyst was found to be 15.0 wt％Cu-10.0 wt％Mn. From the TPR/TPO and XPS results, the redox peak of 15 Cu-10 Mn catalyst shifted to the lower temperature, and the binding energy was shifted to the higher binding energy. Furthermore, It is considered that $Cu_{1.5}Mn_{1.5}O_4$ is superior to Mn oxides and CuO in the role as active factor of catalysts from the XRD results and also catalytic activities are dependent on the redox ability and high oxidation state of catalysts.

• Journal of the Korean Society of Propulsion Engineers
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• v.23 no.2
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• pp.118-125
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• 2019

Metals exposed to high temperature/high pressure/oxidant excess environment of an oxygen excess pre-combustor may undergo rapid oxidation. In this study, the test facility to simulate the high temperature/high pressure/oxidant excess environment was constructed and the oxidation resistance evaluation was carried out for various metal materials. As a result, the discoloration of the metallic materials, the change in the surface roughness and the peeling of the metal surface were observed, and the weight change was also observed. The resulst showed that oxidation-resistant coating of a metal material of the combustor is indispensably required, and the use of XM-19, which has the highest content of Cr and Ni, is expected to provide more structural stability.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.580-592
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• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.3
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• pp.243-248
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• 1996

To find out the oxidation process of potential acid sulfate soil(PASS) along with time. the PASS were treated with lime and ammonia water to adjust soil pH in laboratory column condition. pH range of PASS showed 6.5 to 7.5. however, complete oxidized PASS by $H_2O_2$ showed 2.1 to 2.5. After pilling the PASS under the natural condition. oxidation occured slowly from surface of the pilled soil. The oxidation of PASS proceeded slowly when the soil was in submerged condition. but quickly in dried condition. The content of sulfide-sulfur in PASS sharply decreased after exposing to the air and the decreasing rate was greater in dried than in submerged condition. The content of sulfate-sulfur continuously decreased in submerged condition. but increased in dried condition. Contents of $Fe^{+{+}}$ and $Al^{+{+}}$ in PASS were generally increased with time and the increasing rate was greater in submerged than in dried condition. Liming to PASS was slowly acting to pH change and ammonia water caused fast pH change within a short period of time. The contents of sulfate-sulfur and exchangeable aluminum in drainage water decreased with time and the contents of sulfide-sulfur and ferrous iron were increased.

• Korean Journal of Materials Research
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• v.10 no.6
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• pp.398-402
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• 2000

Three kinds of $Al_3Ti-Cr$ alloys, namely, $Al_{67}Ti_{25}Cr_8,\;Al_{66}Ti_{24}Cr_{10}\;and\;Al_{59}Ti_{26}Cr_{15}$, were prepared by induction melting followed by the thermomechanical treatment. The corrosion behavior in 3.5% NaCl solution and the high-temperature oxidation behavior at 1000, 1100 and $1200^{\circ}C$ for the prepared alloys were investigated. Electrochemical results indicated increased resistance to localized corrosion with increasing Cr content. Cr additions were found to prevent passive film from undergoing brittle fracture. XPS results revealed the passive films of $Al_3Ti-Cr$ alloys were composed mainly of $Al_2O_3$ that coexisted with $TiO_2$ and $Cr_2O_3$. The overall oxidation resistance of the prepared alloys were excellent. Specifically, the oxidation resistance increased in the order of $Al_{59}Ti_{26}Cr_{15},\;Al_{66}Ti_{24}Cr_{10}\;and\;Al_{67}Ti_{25}Cr_8$. As the Al content in the base alloys increased, the $Al_2O_3$ formation was facilitated leading to the increased oxidation resistance.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.446-451
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• 1997

The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at $25^{\circ}C$. The optimum pH, TEMPO content, and NaBr content for the TEMPO/hypobromite-catalyzed oxidation of the polysaccharides were $10.5{\sim}11.0$, 10 mmol/mol primary alcohol, and 0.49 mmol/mol primary alcohol, respectively. The oxidation degree for the primary alcohol group was more than 90% for all four kinds of the polysaccharides. The oxidation process greatly increased the water solubility of the polysaccharides. Water-insoluble polysaccharide such as cellulose became water-soluble to the extent of 8.42% (w/v). And also, the polysaccharides with very low water solubility (less than 0.10% (w/v)) such as com starch, rice starch, and sweet potato starch had high water solubility of approximately 45%(w/v). The gel-forming abilities with calcium ion were determined. The oxidized polysaccharides are new anionic polymers with unique structures that could have application as gums, gels, and films.

• Journal of Korea Foundry Society
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• v.41 no.3
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• pp.252-259
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• 2021

The magnesium is one of the important alloying elements in the conventional aluminum alloys. The addition of magnesium to aluminum is well known to increase the mechanical strength of the aluminum without the trade-off of the decreased elongation. However, the content of magnesium in aluminum alloys has been limited to be lower than about 5wt.% because of the high oxidation tendency of magnesium element during the manufacturing processes such as casting, hot-forming and post heat-treatments, which can deteriorate the quality and properties of the final products. In this study, new 'ECO-Almag6~9' (containing 6~9wt%Mg) alloys were investigated to be made of the ECO-Mg master alloy, which has been invented to reduce the oxidation tendency of itself. It was successfully demonstrated that ECO-Almag6~9 alloys can be fabricated through the mass-production facilities of DC casting and extrusion routes without the problems of magnesium oxidation. In addition, it was confirmed that the strength and ductility were simultaneously improved due to the addition of high magnesium contents.

• Food Science and Preservation
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• v.16 no.6
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• pp.884-892
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• 2009

We determined the chemical changes occurring in oil after exposure to high temperatures for various periods of time. Alterations in the chemical parameters of oil after heating for 30, 60, 90, and 120 min at 120C were investigated. The study involved cold-pressed perilla oil (CPPO), virgin perilla oil (VPO), and commercial heat press-extracted perilla oil (CHPEPO), and we assessed quality properties such as Hunter's color values, browning color intensity, acid value, conjugated dienoic acid level, peroxide value, total phenolic content, electron-donating ability, and fatty acid concentration. Hunter L values were higher for CPPO than for VPO or CHPEPO, whereas browning color intensity was greatest for CHPEPO. Peroxide value data showed higher levels of oxidation products in CPPO than in VPO or CHPEPO, whereas conjugated dienoic acid level was most increased in CHPEPO. The content of total phenolics and electron-donating ability were higher in CHPEPO than in CPPO or VPO. After thermal treatment, fatty acid content was most altered in CPPO; in particular, the level of polyunsaturated fatty acids dropped significantly. Hunter L value, acid value, conjugated dienoic acid level, and peroxide concentration also increased whereas Hunter a and b values, browning color intensity, and total phenolic content were decreased in perilla seed oils after thermal oxidation treatment.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.429-432
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• 2009

The influence of the subsequent-annealing (SA) treatment on plasma electrolytic oxidation (PEO)-treated Mg-based alloy was investigated and the dependence of the dehydration reaction on the SA temperature was also studied. For this purpose, a series of the SA treatments were carried out on the coated samples at two different temperatures, i.e. 423 and 523 K for 10 h. In contrast to the sample without SA treatment, the sample annealed at 523 K exhibited a significant difference in term of surface morphology since the MgO content in the oxide layer increased with increasing SA temperature. With increasing SA temperature, the dehydration of $Mg(OH)_2$ led to the increase in the relative amount of the MgO, which was a hard phase. From the nano-indentation results, the applied loads of the samples were seen to increase as SA temperature increased. However, the corrosion resistance of the sample annealed at 423 K was higher than that of the samples annealed at 523 K.