• 한국수산과학회지
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• 제15권1호
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• pp.83-93
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• 1982

In this work, lipid oxidation and the kinetics of the oxidation reaction in fried file-fish meat were investigated when sun-dried file-fish was stored under the conditions of various water activities and temperature, 35, 45, 55 and $35/55^{\circ}C$. The storage stability and the development of browning by oxidative rancidity were also discussed. Monolayer coverage value of water content in dried file-fish was $8.03\%$ at $0.21\;a_w$Lipid oxidation at $35^{\circ}C$ was developed with increasing water activity but at $45^{\circ}C$and $55^{\circ}C$ it was rapidly progressed without clear differences between water activities except $0.44\;a_w$. The rate of reaction was more sensitive to storage temperature than to water activity. Browning in methanol-chloroform fraction was developed linearly by the progress of lipid oxidation which suggested that lipid oxidation was greatly influential to the development of browning in dried fish meat. In kinetical analysis the oxidation followed a zero order reaction mechanism as a function of carbonyl value. The activation energies obtained from the Arrhenius plot ranged 9.0 to 10.8 Kcal/mol and $Q_10$ values, 1.6-1.7. Shelf-lives at the storage of 35,45 and $55^{\circ}C$ ranged 58 days to 8 days. And in the fluctuating temperature storage at $35/55^{\circ}C$, shelf-lives were 17, 16, 15 and 13 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively. The shelf-lives for assessed from the accelerated shelf-life test were 125, 123, 120 and 106 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively, in the case of storage at $25^{\circ}C$.

• 한국환경과학회지
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• 제23권5호
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• pp.829-837
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• 2014

Titania-supported chromium oxides with different loadings have been embarked in catalytic oxidation of trichloroethylene (TCE) to inquire association of the formation of crystalline $Cr_2O_3$ with catalytic performances. A better activity in the oxidative TCE decomposition at chosen temperatures was represented when chromium oxides ($CrO_x$) had been dispersed on pure anatase-type $TiO_2$ (DT51D) rather than on phase-mixed and sulfur-contained ones such as P25 and DT51. The extent of TCE oxidation at temperatures below $350^{\circ}C$ was a strong function of $CrO_x$ content in $CrO_x$/DT51D $TiO_2$, and a noticeable point was that the catalyst has two optimal $CrO_x$ loadings in which the lowest $T_{50}$ and $T_{90}$ values were measured for the TCE oxidation. This behavior in the activity with respect to $CrO_x$ amounts could be associated with the formation of crystalline $Cr_2O_3$ on the support surface, that is less active for the oxidation reaction, and an easier mobility of the surface oxygen existing in noncrystalline $CrO_x$ species with higher oxidation states, such as $Cr_2O_8$ and $CrO_3$.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• 한국주조공학회지
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• 제10권3호
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• pp.225-234
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• 1990

Spheroidal graphite cast irons which are Fe-3%C-(4－6)%Si-(0－0.5)%Mo were studied to improve not only heat resistance but also mechanical properties. With increasing Mo content, the graphitization was decreased and carbide volume fraction was increased. The graphite spheroidization ratio was not decreased in Fe-3%C-6%Si-Mo system cast iron with increasing Mo content, but that was decreased in Fe-3%C-4%Si-Mo system and Fe-3%C-5%Si-Mo system cast irons. Hardness was increased with the Si and Mo contents. At constant Si content, tensile strength was increased with increasing Mo content, but that was decreased at 6%Si. In the experiment of oxidation, weight gain was decreased as the Si and/or Mo content increased, but increased at 1.5%Mo content.

• 열처리공학회지
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• 제12권1호
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• pp.9-20
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• 1999

The effect of post oxidation, water-quenched after holding in air for 5~420 seconds or cooling or furnace cooling, on corrosion resistance and phase formation characteristics of the surface layer of SM20C and SM45C carbon steels after gas nirtrocarbursing in the $NH_3-5%CO_2-N_2$ gas atmosphere at $580^{\circ}C$ for 3hours is studied. The compound layers of two steels consist of ${\varepsilon}-Fe_{2-3}N$, ${\gamma}^{\prime}-Fe_4N$ and $Fe_3O_4$, phases, however, the quantity of ${\gamma}^{\prime}-Fe_4N$ phase increases for the furnace cooled specimen compared to that of air cooling specimen. With increasing $NH_3$ content in the gas mixture and also increasing the keeping time in the air after gas nitrocarburising, the ${\varepsilon}-Fe_{2-3}N$ phase of compound layer increases, while the decreased current density recognizing the improvement of corrosion resistance are shown. the passive current density of SM45C steel is lower than that of SM20C steel at the same nitrocarburising conditions.

• 열처리공학회지
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• 제4권4호
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• pp.53-60
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• 1991

This study has been performed to investigate into the internal oxidation characteristics of low carbon steel with respect to the added amount of air in nitrogen-propane atmosphere after gas carburizing for various times at $930^{\circ}C$. The results obtained from the experiment are as follows ; (1) Optical micrographs have shown that the internal oxidation is unlikely to occur in the gas atmosphere without air and that oxidized zone in the outer surface layer is formed in the gas atmosphere with air revealing that the depth of oxidized zone increases with increasing the added amount of air. (2) The formation of internally oxidized zone in the outer surface layer has been found to be inhibited as Ni content increases, i. e, the amount of alloying element increases. (3) The depth of oxidation has been measured to increase with almost parabolically gas carburizing time of up to 6 hours.

• Asian-Australasian Journal of Animal Sciences
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• 제25권8호
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• pp.1190-1196
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• 2012

This study was conducted to evaluate effects of storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, and glutathione peroxidase) activity and lipid oxidation in porcine Longissimus dorsi muscle. Activities of antioxidative enzymes (AOE) decreased slightly during storage, regardless of storage temperatures. Muscle antioxidative enzymes activities stored at $4^{\circ}C$ were higher than that stored at $20^{\circ}C$. Laiwu pig's enzymes activities were significantly (p<0.01) higher than Large White's. The level of malondialdehyde is a direct expression of the grade of lipid oxidation in meat. In our study, the malondialdehyde contents increased after 6 days storage. However, malondialdehyde contents of Laiwu pig were significantly (p<0.01) lower than Large White's. A lower content of malondialdehyde corresponds to a lower oxidation of lipids. These results indicated the muscle antioxidative ability of Laiwu pig was higher than Large White pig. It also implied that antioxidative enzymes were involved in the essentials and deciding mechanisms of meat quality by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.

• 생명과학회지
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• 제20권11호
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• pp.1611-1616
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• 2010

W/O/W multiple emulsion의 산화에 미치는 surfactant micelle의 영향을 규명하기 위하여 W/O/W multiple emulsion에서 continuous phase로 전이되는 ferric iron의 양과 hydroperoxide의 양을 측정한 결과, continuous phase로 전이된 ferric iron과 hydroperoxide의 양은 첨가한 과량의 surfactant micelle에 의해, 저장기간이 길어질수록 증가하였다. Ferric iron을 함유한 W/O/W multiple emulsion의 지방산화 정도는 hydroperoxide와 TBA값 및 headspace hexanal을 측정하여 살펴본 결과 과량의 surfactant에 의해 산화는 감소하였다. 이상의 결과로 첨가된 과량의 surfactant에 의해 W/O/W multiple emulsion에서 prooxidant로 작용하는 ferric iron의 위치가 변화되어 산화를 줄일 수 있을 것으로 판단하였다.

• 한국환경성돌연변이발암원학회지
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• 제9권2호
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• pp.87-96
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• 1989

Studies on the biodisposition of beta-nicotyrine by lung and liver microsomes was examined in order to provide a better understanding of its fate in this tissue. beta-nicotyrine (100$\mu$M) was incubated with microsomes (1 mg/ml) prepared from New Zealand White rabbits. The rate of oxidation observed in lung microsomal incubations was 1.7 nmoles $\beta$-nicotyrine oxidized mg$^{-1}$ min$^{-1}$ compared with 2.7 nmoles $\beta$-nicotyrine oxidized mg$^{-1}$ min$^{-1}$ by the liver microsomal preparation. However, when these rates were expressed as a function of cytochrome P-450 content, the specific activity of the metabolic oxidation catalyzed by lung (8.3 nmoles $\beta$-nicotyrine oxidized nmole cytochrome P-450$^{-1}$ min$^{-1}$) was approxiamtely 4 times greater than liver microsomes (2.3 nmoles $\beta$-nicotyrine oxidized nmole cytochrome P-450$^{-1}$ min$^{-1}$). Isozyme studies on the oxidation of $\beta$-nicotyrine employed several methods of altering activities of specific isozymes present in pulmonary microsomes, including the use of the isozyme 2 and 6 specific inhibitor $\alpa$-methyl ABT, metabolic inhibitor(MI) complex formation. The results of this inhibition study would appear to indicate the $\beta$-nicotyrine is metabolized predominantly by pulmonary isozyme 5.

• 한국주조공학회지
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• 제40권6호
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• pp.135-145
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• 2020

Aluminum cast iron has excellent oxidation resistance, sulfurization resistance, and corrosion resistance. However, the ductility at room temperature is insufficient, and at temperatures above 600?, the strength drops sharply and practicality is limited. In the case of heat-resistant cast iron, high-temperature materials containing Cr and Ni account for 30 to 50% or more. However, these high-temperature materials are expensive. Aluminum heat-resistant cast iron is considered as a substitute for expensive heat-resistant materials. Oxidation due to the aging temperature and holding time conditions increases more in 0 wt.% Al-cast iron than in 2 and 4 wt.% Al-cast iron according to oxidized weight and gravimetric oxide layer thickness measurements. As a result of observing the cross-section of the oxide layer, it was found to contain 0 wt.% of Al-cast iron silicon oxide-containing SiO₂ or Fe₂SiO₄ oxide film. In cast iron containing aluminum, the thickness of the internal oxide layer due to aluminum increases as the aging temperature and retention time increase, and the amount of the iron oxide layer generated on the surface decreases.