• 한국대기환경학회지
• /
• 제14권4호
• /
• pp.387-392
• /
• 1998

Recently, among after-treatment devices which have high possibility of utility, diesel oxidation catalyst (DOC) is concerned over the world. DOC oxidizes pollutants by means of activate-reaction during by -passing in the catalyst, in doing so, conversion efficiency of PM, CO and HC is high, and this device does not have an effect on engine performance because back pressure is not nearly increased. But, as a small amount of sulfur content in fuel is oxidized, it makes sulfate, which is absorbed on the surface of catalyst. So, in this study, the experiment is carried out by means of using ordinary fuel (0.1wt%) and low sulfur fuel (0.05wt%) with DOC, and the emission gas of diesel engine is measured.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권12호
• /
• pp.1764-1769
• /
• 2000

The purpose of this experiment was to investigate the antioxidant effect of nitrite on total, neutral, and polar lipids and fatty acid composition in laboratory-cooked ground pork. Muscle samples (Biceps femoris) were analyzed using Iatroscan, gas chromatography, phosphorus content, and TBARS value. The total and neutral lipid contents of muscle were higher in nitrite-untreated meat (0 ppm) than in nitrite-treated meat (100 ppm) but the reverse was observed for polar lipid contents. The results for neutral lipids showed a similar trend when compared with total lipids. Polyunsaturated fatty acids contents of total, neutral and polar lipid in 100 ppm treated meat were higher than that of 0 ppm. The phosphorus content was higher in 100 ppm meat than in 0 ppm but the reverse was observed for TBARS value. These results showed that the addition of 100 ppm nitrite to ground pork resulted in a remarkable antioxidant effect during refrigeration storage.

• 한국표면공학회지
• /
• 제27권5호
• /
• pp.273-284
• /
• 1994

Thermal behavior of Cu-Cr thin alloy films has been investigated by SEM, AES, and TEM. Cu-Cr alloy films containing 3wt% Cr, 8wt% Cr have been sputter-deposited onto polyimide substrates and heat treated at $400^{\circ}C$ for 2hrs in the various atmosphere. Before heat treatment, Cu and Cr content in the film are uniform through the thickness and oxygen content in the film is negligible. Redistribution of Cr, Cu, and O in the film due to heat treatment depends on the Cr content and heat treatment atmoshpere. There kinds of thermal behavior are ascribed to the formation of surface and interface oxides as well as internal oxidation. Hillocks are observed on the surface of Cu-Cr alloy films which have been heat treated in N2. The hillocks are composed of large grainss of Cu.

• 운동영양학회지
• /
• 제16권1호
• /
• pp.35-41
• /
• 2012

We investigated the role of fatty acid availability on skeletal muscle AMPK activity and adenine nucleotide content. To investigate the chronic effects of elevated fatty acid in vivo Sprague-Dawley rats were fed a chow diet (15% fat) or a diet high in saturated (SAFA, 52% fat) or polyunsaturated (PUFA, 52% fat) fat for eight weeks. High fat diets increased (P < 0.05) plasma FFA levels by 25%. AMPK activity was increased in SAFA and PUFA rats and occurred in the absence of changes in ATP, AMP, phosphocreatine and glycogen content. These results suggest that increasing fatty acid availability increases AMPK activity independent of changes in the cellular energy charge, and implicate the regulation of AMPK by a covalent mechanism. These data also support the contention that increasing fatty acid availability can increase subsequent fatty acid oxidation by an AMPK-mediated process.

• Tuberculosis and Respiratory Diseases
• /
• 제38권4호
• /
• pp.357-371
• /
• 1991

To identify the pathogenetic role of reactive oxygen free radical-induced oxidation reaction in endotoxin-induced acute lung injury, we infused endotoxin into 8 domestic pigs; endotoxin only (n=3), pretreatment with dimethylthiourea (DMTU) (n=5). We observed the sequential changes in hemodynamic parameters, the concentration of plasma oxidized glutathione (GSSG) in pulmonary arterial and venous blood, and albumin content in bronchoalveolar lavage fluid (BALF). The results were as follows. 1) While cardiac output decreased, mean pulmonary arterial pressure, pulmonary vascular resistance, and alveolar-arterial oxygen difference increased over phase 1 (0-2 hr) and phase 2 (2-4.5 hr) by endotoxin, DMTU attenuated the above changes only during phase 2. 2) While the concentration of plasma GSSG increased significantly by endotoxin during phase 2, there were no significant differences between pulmonary arterial and venous GSSG contents during both phases. The increase in plasma GSSG content was attenuated by DMTU. 3) The content of BALF albumin was significantly lower in DMTU group than that of endotoxin group. These results suggest that reactive oxygen free radical-induced oxidation reaction may have an important pathogenetic role in endotoxin-induced acute lung injury in pigs, which seems to be greater during phase 2 rather than phase 1.

• Preventive Nutrition and Food Science
• /
• 제22권2호
• /
• pp.107-117
• /
• 2017

The purpose of this study was to evaluate the antioxidant and anticholinesterase activities of yellow and white bitter yams from South Western Nigeria using methanolic extraction and simulated gastrointestinal digestion models. The phenolic compounds in the bitter yam varieties were evaluated by high performance liquid chromatography with a diode array detector (HPLC-DAD). The total phenolic content of the bitter yams was measured by the Folin-Ciocalteu method, reductive potential by assessing the ability of the bitter yam to reduce $FeCl_3$ solution, and the antioxidant activities were determined by the 2,2-diphenyl-1-picrylhydrazyl radical ($DPPH^{\cdot}$) scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ($ABTS^{{\cdot}+}$) scavenging activity, nitric oxide radical ($NO^{\cdot}$) scavenging ability, hydroxyl radical scavenging ability, and ability to inhibit $Fe^{2+}$-induced lipid oxidation. The HPLC-DAD analysis revealed the presence of some phenolic compounds in the studied bitter yam varieties, with varying degree of quantitative changes after cooking. The antioxidant indices (total phenolic content, total flavonoid content, reducing power, $DPPH^{\cdot}$ scavenging activity, $ABTS^{{\cdot}+}$ scavenging activity, and $NO^{\cdot}$ scavenging activity) were higher in the simulated gastrointestinal digestion model compared to the methanolic extract, with the in vitro digested cooked white bitter yam ranking higher. Similarly, the in vitro digested yams had a higher inhibitory action against lipid oxidation compared to the methanolic extracts, with the cooked white bitter yam ranking high. The methanolic extracts and in vitro enzyme digests showed no acetylcholinesterase inhibitory abilities, while methanolic extracts and the in vitro enzyme digest displayed some level of butyrylcholinesterase inhibitory activities. Therefore the studied bitter yams could be considered as possible health supplements.

• Asian-Australasian Journal of Animal Sciences
• /
• 제16권8호
• /
• pp.1165-1170
• /
• 2003

A total of 250 laying hens were fed a diet containing 0, 1, 2.5 or 5% conjugated linoleic acid (CLA), and 5% Safflower seed oil (SSO) for 5 weeks, and eggs were collected by week to analyse lipid characteristics of egg yolk. Egg yolk from CLA-fed groups showed significant increase in CLA content with increased CLA in the diet. Dietary CLA also increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in the egg yolk. The proportion of myristic, palmitic, stearic and CLA were increased, while those of oleic, linoleic, linolenic and arachidonic acid were decreased. The cholesterol content in egg yolk was significantly decreased by dietary CLA for 5 weeks feeding. After 7 days of feeding, 5% CLA-fed group showed the lowest cholesterol content in egg yolk. CLAfed groups showed significantly lower 2-thiobarbituric acid-reactive substances (TBARS) values compared to control and SSO-fed group after 14 days of storage. No significant differences in TBARS values among CLA-fed groups were observed at the 28 days of storage. Results suggested that lipid oxidation of egg yolk during cold storage could be inhibited by dietary CLA due not only to changes in fatty acid composition but also to the high concentration of CLA in egg yolk.

• 한국재료학회지
• /
• 제10권7호
• /
• pp.505-514
• /
• 2000

플라즈마 침탄한 저 탄소 Cr-Mo 강(0.176C-1.014Cr-0.387Mo)의 침탄 특성과 피로성질을 고찰하였다. 플라즈만 침탄한 시편의 유효경화깊이는 가스 침탄한 시편에 대해 상대적으로 침타나시간이 짧고 침탄온도가 낮음에도 불구하고 50%정도까지 증가되었다. 플라즈만 침탄시 유효경화깊이의 증가는 표면탄소농도의 증가와 같은 경향을 보였으며, 표면탄소농도의 증가와 같은 경향을 보였으며, 표면탄소농도의 증가율이 침탄시간의 증가에 따라 감소하였다. 플라즈만 침탄간의 피로한도는 가스 침탄강의 경우보다 높았다. 이를 표면근처의 미세구조, 경화깊이 잔류, 오스테나이트와 압축잔류응력으로 조사한 결과 경화깊이와 압축잔류응력의 차이가 거의 없었다. 따라서 플라즈만 침탄의 피로강도 향상은 가스침탄에 비해 표면이 상승층이 저감되어 표면에서의 미소균열의 발생 및 초기 균열 전파과정이 지연 되어진 것으로 판단된다. 파단면 관찰결과 표면에서 균열이 시작되고 플라즈마 침탄의 경우 입내파괴가 현저하였다.

• 농업과학연구
• /
• 제46권3호
• /
• pp.539-548
• /
• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

• 한국축산식품학회지
• /
• 제41권5호
• /
• pp.840-854
• /
• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.