• 대한환경공학회지
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• 제27권11호
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• pp.1146-1152
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• 2005

개시제로 potassium persulfate($K_2S_2O_8$)를 사용하여 methylcellulose(MC)에 중금속 이온과 친화력이 우수한 carboxyl(-COOH)기를 도입하기 위하여 acrylic acid(AA)를 그라프트 공중합시켜 얻어낸 반응생성물(MC-g-AA)을 중금속 이온 흡착제로 적용하였다. MC-g-AA의 그라프트율은 개시제 및 단량체의 농도가 높을수록 증가하였으며 그라프트율 19.7% 이상의 MC-g-AA는 물에 용해되지 않았다. MC-g-AA의 중금속 흡착 특성을 평가하기 위해 MC-g-AA의 기라프트율, 폐수의 pH, 흡착시간, MC-g-AA의 주입량 및 폐수내 $Pb^{2+}$, $Cu^{2+}$ 이온의 농도에 따른 흡착실험을 진행하였다. 흡착실험 결과 MC-g-AA는 pH $4{\sim}6$ 범위에서 $Pb^{2+}$, $Cu^{2+}$ 이온에 대한 높은 흡착량을 나타내었으며 그라프트율 및 초기 중금속 이온의 농도가 높을수록 MC-g-AA의 중금속 흡착량은 증가하였으나 MC-g-AA의 주입량이 늘어날수록 MC-g-AA 단위 무게당 흡착량은 감소하였다. MC-g-AA에 의한 중금속 흡착을 Freundlich 등온흡착 모델로 표현한 $Pb^{2+}$, $Cu^{2+}$ 이온의 l/n은 각각 0.4294, 0.3453로 나타났다.

• 자원환경지질
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• 제29권4호
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• pp.421-428
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• 1996

망간단괴내에 자생하는 필립사이트는 단괴의 핵을 이루는 풍화된 화산암편과 고화된 해저퇴적물 또는 단괴를 이루는 망간광물들의 층간에서 산출된다. 이 광물은 주로 화산성 유리질 석기들의 가상조직을 보이고 있으며, 연한 노란색을 갖는 등립질의 판상으로 산출된다. 필립사이트 입자들은 자형의 삼각능, 사각기둥 또는 도변상을 가지며 크기는 길이 $2{\sim}20{\mu}m$, 두께 $2{\sim}5{\mu}m$정도이다. 이 광물의 화학조성은 $({Ca_{0.1}Mg_{0.3}Na_{1.1}K_{1.5}})_3{(Fe_{0.3}Al_{4.2}Si_{11.8})O_{32}{\cdot}10H_2O}$이며, $Si/(Al+Fe^{+3})=2.37-2.78$, Na/K=0.59-0.81 로서 Si와 알카리의 함량이 아주 높다. 결정구조는 단사정계($P2_l/m$) 속하며 $a=10.005{\AA}$, $b=14.129{\AA}$, $c=8.686{\AA}$, ${\beta}=124.35^{\circ}$ 이고 $V=1013.6{\AA}^3$ 이다. 심해저 환경으로 보아 망간단괴에서 산출되는 필립사이트는 보통 $10^{\circ}C$ 이하의 온도, 0.7 kb 정도의 압력, pH 8 정도의 조건에서 자생하는 것으로 추정된다.

• 한국식품저장유통학회지
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• 제24권2호
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• pp.221-229
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• 2017

된장 담금시 소맥분의 일부를 고구마로 대체하여 고구마가 된장의 이화학적 품질 특성에 미치는 영향을 비교하였다. 된장의 효모수는 발효 4주 이후에 감소하였고, 호기성 세균은 발효 후기에 증가하였다. Amylase 활성은 발효 8주 이후에 증가하였고, 발효 중에 산성 protease는 감소하였으나 중성 protease는 높은 활성을 유지하였다. 색도는 발효중 L 값과 b 값은 저하하였으나 a 값은 증가하였다. 된장의 pH는 발효 10주까지 저하하였고 적정산도는 고구마 혼합구에서 낮았다. 산가는 밤고구마 혼합 된장에서 높았으며, 발효가 진행되면서 된장의 수분활성도와 산화환원전위는 저하되었으나 시험구간의 차이는 없었다. 환원당은 발효 2-6주 이후에 감소하여 고구마 혼합구에서 낮았고, 알코올은 2주 이후에 서서히 감소하였다. 된장의 아미노산성과 암모니아성 질소는 발효 중에 증가되어 각각 10주와 12주에 최고에 달했다. 12주 발효된 된장의 기호도는 맛과 향기, 전체적인 기호도에서 밤고구마 8% 혼합구가 대조구나 호박고구마 혼합구에 비하여 유의적으로 양호하였다(p<0.05).

• Fisheries and Aquatic Sciences
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• 제5권2호
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• pp.87-96
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• 2002

The physico-chemical properties of fresh milt of marbled sole, Limanda yokohamae, brown sole, Limanda herzensteini, starry flounder, Platichthys stellatus and olive flounder, Paralichthys olivaceus among flatfishes, and the fine structure of their cryopresserved spermatozoa were investigated. The highest concentration of sperm among these four species was $3.60\pm1.35\times10^{10}/mL$ in marbled sole. Osmolality and pH of seminal plasma in four flatfish species were approximately 330 mOsm/kg and 7.6-8.1, respectively. Seminal plasma compositions showed interspecific differences. The sperm heads of marbled sole, brown sole and starry flounder were ellipsoidal and that of olive flounder was round. The numbers of mitochondria of these four species were eight in marbled sole, seven in brown sole and starry flounder, and six in olive flounder. Cross-sectional view of flagellum showed typical 9+ 2 structure in all species. Most of sperms cryopreserved with a proper method had no visible ultrastructural changes after freeze-thawing, compared with the fresh sperm, but in a few cases, swelling of their heads and midpiece regions were observed.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2002년도 춘계학술발표대회 및 심포지움
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• pp.215-215
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• 2002

Catalytic subunit of pyruvate dehydrogenase phosphatase (PDPc) has been suggested to have three major funational domains such as dihydrplipoamide adetyltransferase(E2)-binding domain, regulatory subunit of PDP(PDP)r-binding domain, and calcium-binding domain. In order to identify functional domains, recombinant catalytic subunit of pyruvate dehydrogenase phosphatase(rPDPc) was expressed in E. coli JM101 and purified to near homogeneity using the unique property of PDPc: PDPc binds to the inner lipoyl domain (L2) of E2 of ppyruvate dehydrogenase complex (PDC) in the presence of Ca+2, not under EGTA. PDPc was limited-proteolysed by typsin, chymotypsin, Arg-C, and elastase at pH 7.0 and 30C and N-terminal analysis of the fragments was done. Chymotrypsin, trypsin, and elastase made two major fragments: N-terminal large fragment, approx. 50kD and C-terminal small fragment, approx.10 kDa. Arg-C made three major fragments: N-terminal fragment, approx. 35kD, and central fragment, approx. 15 kD, and C-terminal fragment, approx. 10 kD. This study strongly suggest that PDPc consists of three major functional domains. However, further study should be necessary to identify the functional role.

• 한국식품조리과학회지
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• 제18권6호
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• pp.613-618
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• 2002

전란(全卵)의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 전란첨가량 및 저장기간에 따라 시료간에 유의적인 차이를 보였는데, 전란 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 전란첨가량에 따른 유의적인 차이를 보이지 않았으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 증가하였고, 황색도는 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 약과의 종합적인 기호도는 10g의 전란 첨가시가 가장 선호되는 것으로 나타났으며, 30g 이상의 전란첨가는 관능적 품질을 저하시킬 수 있는 것으로 나타났다. 또한 약과에 전란첨가시 색, 외관, 맛, 풍미 등에는 큰 영향을 미치지 않는 것으로 나타났다.

• 한국식품영양학회지
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• 제11권5호
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• pp.475-481
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• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• 복식문화연구
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• 제23권5호
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• pp.768-777
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• 2015

In this study, the dyeing of silk fabric with Polygonum cuspidatum extracts was investigated. The contents of this study are as follows. First, the proper dyeing conditions were investigated by measuring the dye uptake (K/S value) that depended on the dyeing conditions when silk fabric was dyed with Polygonum cuspidatum extract. Second, the brightness (L), hue, and chroma differences that appear after mordanting with Al, Cu and Fe were investigated by measuring the CIELAB and Munsell values. And third, the colorfastness and antibacterial property were measured. When the silk fabric was dyed with Polygonum cuspidatum extract, the proper dyeing conditions were a colorant concentration of 90% v/v, a dyeing of time 100 minutes, a dyeing temperature of $70^{\circ}C$, and a dyeing of pH 3. In mordanting methods, the dyeabilities of post-mordanting were higher than those of premordanting. The hue value displayed yellow (Y) and yellow-red (YR) in cases of pre and post mordanting. The C value decreased by the mordanting of Polygonum cuspidatum extracts. Generally the colorfastness of mordanted fabrics was improved by mordanting. The dyed fabrics showed a 90.6% of Staphylococcus aureus reduction rate, and the dyed and mordanted fabrics showed 97.1% bacteria reduction rate. The dyed and mordanted fabrics showed above 90.5% Klebsiella pneumoniae reduction rate, and Cu mordant revealed the most effective bacterial reduction.

• 한국식품영양학회지
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• 제32권6호
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Bulletin of the Korean Chemical Society
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• 제32권2호
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• pp.590-594
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• 2011

An aminocarboxy aspartic acid-bonded silica (Asp-Silica) stationary phase was synthesized using L-aspartic acid as ligand and silica gel as matrix. The standard protein mixtures were separated with prepared chromatographic column. The effects of solution pH, salt concentration and metal ion on the retention of proteins were examined, and also compared with traditional iminodiacetic acid-bonded silica (IDA-Silica) column. The results show that Asp-Silica column exhibited an excellent separation performance for proteins. The retention of proteins on Asp-Silica stationary phase was consistent with electrostatic characteristic of cation-exchange. The stationary phase displayed typical metal chelate property after fixing copper ion (II) on Asp-Silica. Under competitive eluting condition, protein mixtures were effectively isolated. Asp ligand showed better ion-exchange and metal chelating properties as compared with IDA ligand.