• 한국해양바이오학회지
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• 제11권2호
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• pp.71-80
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• 2019

Previously, agar obtained from Gelidum sp. has a small molecular weight and has the disadvantage of inherent viscosity properties and poor functionality as a dietary fiber. In order to improve aforementioned disadvantages, agar having a fluidity that can be added to food at a higher concentration that a powder agar having a gelling property at low concertation was manufactured. In addition, the anti-inflammatory activity of agar hydrolysates was evaluated to confirm their potential as a functional material. As a result, agar hydrolysates significantly reduced NO levels secreted by LPS-activated macrophages and inhibited the expression of iNOS and COX-2, which are inflammatory mediators that regulates NO secretion in macrophages. Furthermore, in in vivo zebrafish embryos model results demonstrated significant reduction of LPS induced NO production after the treatment of agar hydrolysate hydrolyzed for 360 min. In addition, ROS production and cell death by stresses were also reduced in LPS-exposed embryos after the treatment of agar hydrolysis product hydrolyzed for 360 min. Taken together, agar hydrolysate hydrolyzed for 360 min can be easily added into food due to their fluidity and used as a food ingredient that inhibits inflammation due to their anti-inflammatory property.

• 한국수산과학회지
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• 제41권3호
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• 한국약용작물학회지
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• 제3권2호
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• pp.128-134
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• 1995

지골피(地骨皮)를 이용한 기능성 발효주를 개발(開發)하기 위하여 지골피와 당농도별로 처리하여 발효기간별로 일반성분(一般成分) 및 물리적(物理的) 성질(性質)을 측정하여 성질(性質)을 평가(評價)하였다. 분석결과를 종합하면, 발효주의 관능시험을 실시한 결과, 20%의 sugar로 보당하고 2,0%의 지골피를 첨가하여 지골피 발효주를 만들때 종합적 기호도가 가장 큼을 보였다. 모든 처리구에서 잔당이 발효과정 중 점차 감소(減少)하였으나, 발효 10일 후 안정되어 발효 30일 후에도 $10{\sim}24Brix(^{\circ})$로 잔존(殘存)하였다. 발효과정 중 pH는 점차 낮아져 발효 30일 후에는 pH값이 약 3.5이었다. 에탄을 함량은 발효 30일후 최고 9.3%까지 검출되었으나 숙성중에는 그 절대량에 있어서 커다란 변화가 없었다. 물리적 특성에서 탁도와 점도는 발효가 진행되면서 점점 낮아지고 숙성과정 동안은 안정되었다. 상기 여러 조건을 검토한 결과 지골피(地骨皮)를 이용한 발효주의 양조조건(讓造條件)은 2.0%의 지골피농도에 당을 20%첨가 하였을때 가장 좋은 것으로 판단 되었다.

• 한국세라믹학회지
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• 제44권1호
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• pp.6-11
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• 2007

The rheological properties of slag cement pastes by effect of particle size distribution of binder were investigated using a Rheostress 1 rheometer (Haake) with a cylindrical spindle and the relationship between fluidity particle size distribution using the Rosin-Rammler equation. Samples are combined the two types of slag powder and OPC, fine slag particles sized Elaine specific surface area $8,000cm^2/g$, coarse slag particles sized Elaine specific surface area $2,000cm^2/g$, intermediate OPC particles $3,450cm^2/g$, used to search for the combination that would yield the best quality product. The all flow curves which were measured by rheometer showed hysterisis and could be classified into 4 types. When the combination was based on a ratio of 15-20 vol% fine particles, 40-50 vol% intermediate particles, 30-40 vol% coarse particles of the total volume, a high fluidity and low yield-strength was achieved. The Rosin-Rammler function can explain aboved correlation flow curve types. On type 1, the n-value had a correlation with plastic viscosity however the blend of type 2 and 3 showed consistent n-value regardless of plastic viscosity. In addition, the blend in type 4 tended to a rise in fluidity according to the increase of the n-value.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2008년도 추계학술대회 논문집 Vol.21
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• pp.429-429
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• 2008

Li$[Ni_{1/2}Co_{1/2}]O_2$ powder were synthesized from co-precipitation spherical metal oxide, $[Ni_{1/2}Co_{1/2}](OH)_2$. The preparation of metal hydroxide was significantly dependent on synthetic conditions, such as pH, amount of chelating agent, stirring speed, etc. The optimized condition resulted in $[Ni_{1/2}Co_{1/2}](OH)_2$, of which the particle size distribution was uniform and the particle shape was spherical, as observed by scanning electron microscopy. Calcination of the uniform metal hydroxide with LiOH at higher temperature led to a well-ordered layer-structured Li$[Ni_{1/2}Co_{1/2}]O_2$, as confirmed by X-ray diffraction pattern. Also these materials have ${\alpha}-NaFeO_2$ ($R\bar{3}m$) structure. Due to the homogeneity of the metal hydroxide, $[Ni_{1/2}Co_{1/2}](OH)_2$, the final product, Li$[Ni_{1/2}Co_{1/2}]O_2$, was also significantly uniform, i.e., the average particle size was of about 10 to 15 ${\mu}m$ in diameter and the distribution was relatively narrow. As a result, the corresponding tap-density was also high approximately 2.41 $gcm^{-3}$, of which the value is comparable to that of commercialized $LiCoO_2$.

• 한국양식학회지
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• 제12권4호
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• pp.293-301
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• 1999

This study was conducted to evaluate the possible utilization of 5 different animal protein sources in juvenile rainbow trout, Oncorhynchus mykiss. Meat and bone meal (MBM), feather meal (FM), squid liver powder (SLP), poultry by-product(PBP) and blood meal (BM) were chosen to be the candidate for the possible ingredients for the dietary fish meal replacer in rainbow trout feed. Six different diets were formulated of isonitrogenous and isocaloric basis of $48\textperthousand$ crude protein and 16.7 kJ/g diet: diet 1, $100\textperthousand$ white fish meal (WFM); diet w, $80\textperthousand$ WFM +20% MBM; diet 3, 80% WFM +20% FM; diet 4, 80% WFM+20% SLP; diet 5, 80% SFM+20% PBP; diet 6, 80% WFM +20% BM. As the dietary protein sources, each diet containing 34.7% of animal protein were supplied by WFM with and without MBM, FM, SLP, PBP or BM and approximately 64.2% of plant protein. After one week of conditioning period, fish averaging 2g were divided into six groups and fed one of the experimental diets for 8 weeks. After eight weeks of feeding trials, there were no significant differences in weight gain and feed conversion ratio among groups of fish fed diet 1, 3, 4, 5 and 6(P>0.05). However, weight gain of fish fed diet 2 were significantly lower than those of fish fed diet 1, 3, 4, 5 and 6(P<0.05). These results indicated that FM, SLP, PBP and BM can be used as a dietary fish meal replacer up to 20% in juvenile rainbow trout.

• 청정기술
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• 제8권1호
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• pp.11-17
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• 2002

Petcokes는 원유의 정제 과정에서 최종적으로 생산되는 부산물로 정제과정 중에 petcokes내에 무기물 및 황성분의 농축이 이루어진다. Petcokes는 각각의 분야에서 요구하는 품위에 적합해야 활용이 가능하다. 현재 국내에서 생산되는 petcokes는 황함량이 평균 6% 정도로 높아서 그대로 사용하기가 어렵다. 본 연구에서는 마이크로웨이브 가열을 이용하여 petcokes로부터 황을 제거하는 연구를 수행하였다. 지금까지 연구된 탈황방법에는 열 탈황, 수첨 탈황, 용매 추출에 의한 탈황, 그리고 알칼리 금속을 이용한 탈황 등이 있다. 본 연구에서는 새로운 방법인 마이크로웨이브 가열을 이용하여 petcokes로부터 탈황을 하고자 하였다. 실험은 마이크로웨이브만으로 가열하여 탈황하는 방법과 탈황율을 높이기 위해서 수소가스를 첨가하는 탈황을 수행하였다. 마이크로웨이브만으로 가열한 경우 1835W에서 2시간을 실험한 결과 68.3%의 탈황율을 보였다. 마이크로웨이브로 가열하며 수소를 첨가한 경우 1835W에서 1.5시간을 실험한 결과 86.4%의 탈황율을 얻을 수 있었다. 탈황 시간을 늘리거나 사용한 시료의 입자 크기가 줄여 준다면 더욱 높은 탈황율을 얻을 것으로 생각된다.

• 한국식품조리과학회지
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• 제24권5호
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• 한국재료학회지
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• 제32권2호
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• pp.66-71
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• 2022

In this article, Pb₂Ba_1.7Sr_0.3Ca₂Cu₃O_10+δ superconductor material was synthesized using conventional solid-state reaction method. X-ray diffraction (XRD) analysis demonstrated one dominant phase 2223 and some impurities in the product powder. The strongest peaks in the XRD pattern were successfully indexed assuming a pseudo-tetragonal cell with lattice constants of a = 3.732, b = 3.733 and c = 14.75 Å for a Pb-Based compound. The crystallite size and lattice strain between the layers of the studied compound were estimated using several methods, namely the Scherrer, Williamson-Hall (W.H), size-strain plot (SSP) and Halder Wagner (H.W) approach. The values of crystallite size, calculated by Scherrer, W.H, SSP and H.W methods, were 89.4540774, 86.658638, 87.7555823 and 85.470086 Å, respectively. Moreover, the lattice strain values obtained by W.H, SSP and H.W methods were 0.0063240, 0.006325 and 0.006, respectively. It was noted that all crystallite size results are consistent; however, the best method is the size-strain plot because it gave a value of R² approaching one. Furthermore, degree of crystallites was calculated and found to be 59.003321%. Resistivity analysis suggests zero-resistance, which is typical of superconducting materials at critical temperature. Four-probe technique was utilized to measure the critical temperature at onset T_c(onset), zero resistivity T_{c(off set)}, and transition (width ΔT), corresponding to temperatures of 128 K, 116 K, and 12 K, respectively.

• 한국수산과학회지
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• 제12권4호
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• pp.235-240
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• 1979

krill을 식용화하기 위한 한 방법으로서 paste상 및 분말상의 krill soluble을 가공하고 제품의 구성아미노산 및 유리아미노 리의 조성을 검토하였다. 생동결 krill, 자가소화 및 $0.2\%$의 pronase-p의 첨가후의 가수분해에 의한 paste상과 분말상의 krill solube의 구성아미노산 중에는 glutamic acid, lysinge 및 aspartic acid가 가장 많았으며, cystine과 histidine이 가장 적었다. 생동결 krill의 유리아미노산중에는 lysine, arginine, proline, glycine, alanine 및 leucine이 가장 많았으며, cystine과 histidine 그리고 구성아미노산에서 그 함량이 많던 glutamic acid와 aspartic acid가 가장 적었다. 자가소화에 의한 paste상의 krill soluble의 유리아미노산에서는 생동결 krill에서 보다 glutamin acid, serine threonine, isoleucine, aspartic acid, valine 등의 량이 많아졌으며, 특히 glutamic acid는 거의 40배정도로 증가하였다. 전체적으로는 lysine, leucine, threonine 및 alanine 등이 많았으며 cystine, aspartic acid 및 histidine의 량이 적었다. $0.2\%$의 pronase-p를 첨가하여 가수분해한 paste상의 krill soluble 유리아미노산에는 aspartic acid와 glutamic acid이 량이 자가소화시보다 월등히 큰 증가폭을 보였으며 전체적으로는 lysine, leucine, arginine, alanine 및 proline이 많았으며 cystine, histidine, serine 등의 량이 적었다. 생동결 krill 및 drill soluble의 필수아미노산은 함량면에서 달걀과 비교하여 손색이 없었다.