• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.44 no.10
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• pp.871-876
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• 2016

Abnormal odor similar with burning smell often appears at the cockpit in the beginning of ultra-sonic aircraft without air filter due to the heating of production materials remained at the bleed air duct. Sources of the odor should be removed by burn-in test before test flight in order to prevent pilot confuses order with emergency such as fire of engine. However, the present method cannot prevent abnormal odor completely at the high altitude flight because maximum temperature of flight is higher than it of burn-in-test. This paper suggests burn-in test improved based on the analysis of thermal conditions of high altitude flight. It is verified that the existing burn-in test cannot cover thermal conditions of high altitude flight due to the discontinuous flow control, high change rate of temperature per unit time and difference between limit temperature of condenser and turbine. In order to overcome the limitations of current methods, the new burn-in test with continuous flow control are suggested. The continuous flow control are achieved by ram air inlet control. The effect of suggested method are verified by ground tests and flight tests. The results show the bleed air temperature can cover the temperature of high altitude flight and prevent abnormal odor at the flight test.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.151-158
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• 2007

Among 68 strains of lactic acid bacteria (LAB) isolated from Dongchimi, a strain K11 was selected due to its bactericidal activity against Escherichia coli O157 The strain K11 was identified as Lactobacillus plantarum, based on physiological and biochemical characteristics. In the late exponential phase, La. plantarum K11 showed maximum bacteriocin activity (12,800 BU/mL) and maintained until the early stationary phase. The bacteriocin activity was completely inactivated by all the proteolytic enzymes such as pepsin, protease, proteinase K, papain, chymotrypsin, and trypsin, but the activity was not affected by catalase, a-amylase, lysozyme, and lipase, suggesting proteinaceous nature of the bacteriocin. Additionally, this activity was not affected in the pH range from 3.0 to 9.0 and under storage conditions like 30 days at -20,4, or $25^{\circ}C$. Although the bacteriocin activity was absolutely lost after 15 min treatment at 121, it was relatively stable at $70^{\circ}C$ for 60 min or $100^{\circ}C$ for 30 min. The activity was disappeared by treatment with acetone, benzene, ethanol, or methanol, but it was not affected by treatment with chloroform or hexane. The antibacterial activity of the bacteriocin was good against some LAB including Lactobacillus spp., Enterococcus spp., and Streptococcus spp., but not against food-borne pathogens such as Bacillus spp., Listeria spp., and Staphylococcus spp. as well as yeasts and molds. Especially, some intestinal bacteria such as Enterobacter aerogenes and E. coli were significantly affected by the bacteriocin of La, plantarum K11. Furthermore, the addition of 640 BU/mL resulted in the complete clearance of E. coli O157 after 10 hr.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.19-25
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• 1972

A kind of peptide which posseses an yeaststatic activity was isolated from Astragalus membranaceus Bunge and following characteristics was obtained. 1. The isoelectric pH of this peptide was 8.2 and histidine, an alkaline amino acid, was identified from this peptide. 2. This substance showes conspicuous heat stability and does not indicate any remarkable reduction of yeaststatic activity even for 5 hours treatment at $100^{\circ}C$. or for 30 minutes at $121^{\circ}C$. 3. The inhibitory activity of the yeast growth is not originated from the yeastcidal action but yeaststatic effect of this sample. 4. The sample shows strong stability ranging from pH 2 to 10. 5. The saccharide; glucose, sucrose, maltose, gives no effect on the yeaststatic activity of the sample even high concentration, 15 percent, and also no effect gives by magnesium, calcium and phosphate salts. 6. The available concentration of this sample on the inhibition of yeast growth was located at the ppm extent, for example, the concentration of fifty percent growth inhibition to Saccharomyces cerevisiae or S. carsbergensis was 4 ppm and 3 ppm to Candida pulcherrima, 13 ppm to S. coreanus, 18 ppm to S. sake and 38 ppm to C. tropicalis. 7. On the alcohol fermentation of S. coreanus, the peptide, an yeast growth inhibitor, gives no effect at all. 8. This substance is named as Astradix-P (Astragalus membranaceus, Radix, Peptide).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Economic and Environmental Geology
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• v.37 no.6 s.169
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• pp.603-612
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• 2004

Pyrochlore is known as one of the most promising materials for the immobilization of radionuclide in high level waste. This study included the synthesis, phase relation and characteristics of $pyrochlore(CaCeZr_xTi_{2-x}O_{7,\;x=0.2\~2.0)$ in the system of Ca-Ce-Zr-Ti-O. Using the CPS(Cold pressing and sintering) method, the mixtures of $CaCO3_,\;CeO_2,\;ZrO_2\;and\;TiO_2$ oxides were pressed, and sintered at $1100\~1600^{\circ}C$ for 20 hours. The optimal synthetic conditions at various compositions were differed from 1300 to $1600^{\circ}C$ Even in the optimal temperatures, pyrochlore or fluorite coexisted with minor amount of perovskite, $CeO_2\;or\;Ce_{0.75}Zr_{0.25}O_2$. It was confirmed that pyrochlore and fluorite structures were stable at $x\leq0.6\;and\;x\geq1.0$, respectively. Especially, the compositions of pyrochlore or fluorite showed non-stoichiometric compositions in that contents of Ca and Ti were more deficient and those of Zr and Ce were more excess than batch compositions with the increase of x value. These characteristics stemmed from the behavior of elements occupied at eight- and six-coordinated site, and then caused the coexistence of perovskite, $CeO_2\;or\;Ce_{0.75}Zr_{0.25}O_2$ along with pyrochlore or fluorite.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.304-309
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• 2010

Instant Baekseolgi containing 0, 1, 2, and 3% trehalose prepared using a microwave oven, after which quality characteristics were investigated over 24 hr. The sample was prepared to internal and external parts. The moisture content of Baekseolgi without trehalose (control) was not reduced. However, the presence of trehalose reduced moisture content of two different groups (p<0.05). Weight reduction of Baekseolgi was decreased with increased threhalose content (p<0.05). The hardness, and chewiness of Baekseolgi with trehalose was decreased with increased trehalose (p<0.05). However adhesiveness, springiness, and cohesiveness were not significantly changed. The results of sensory evaluation showed that moisture and hardness were reduced between the internal and external parts of the Baekseolgi with increased trehalose (p<0.05). This study shows that the addition of trehalose to Baekseolgi had a positive impact on quality characteristics, including moisture content, weight reduction, texture, and sensory properites.

• Applied Chemistry for Engineering
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• v.5 no.5
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• pp.862-870
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• 1994

$Pb(NO_3)_2$, $Mg(NO_3)_2$ and $NbCl_5$ were used as starting materials and made into solutions. For $Pb(Mg_{1/3}Nb_{2/3})O_3$ composition, each solution measured was mixed and heated to $70^{\circ}C$ to resolved $PbCl_2$ precipitated at lower temperature coprecipitates were formed by adding oxine and ammonia gas under pH ranging 8 to 10, and the prepared coprecipitates were filtered and washed by distilled water. The $Pb(Mg_{1/3}Nb_{2/3})O_3$ powders were synthesized by calcination of coprecipitates at the temperature range of $700^{\circ}C$ to $1000^{\circ}C$, for 5hr. The average particle size of the synthesized powders showing spherical shape was $0.3{{\mu}m}$. The powders were formed to make pellets under pressure of $2000Kg/cm^2$, and the formed pellets were sintered at the temperature range of 1100 to $1200^{\circ}C$, for 5hr. The speciman sintered at $1200^{\circ}C$ showed theoretical density of 97.4%, dielectric constatnt of 17000 at 1kHz, and dielectric loss of 0.02% at 1kHz

• Food Science of Animal Resources
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• v.24 no.2
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• pp.108-114
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• 2004

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.

• Polymer(Korea)
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• v.34 no.6
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• pp.565-573
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• 2010

Copoly(2-(dimethylamino)ethyl methacrylate)(DAEMA)/butyl acrylate (BA) and copoly(methyl methacrylate)(MMA)/BA/2-(cinnamoyloxy)ethyl methacryate (CEMA), which were cross-linked with dibromoalkane and UV irradiation, respectively, were prepared for the precursors of interpenetrating polymer network (IPN) humidity-sensitive films. 3-(Triethoxysilyl)propyl cinnamate (TESPC) was used as a surface-pretreating agent for the attachment of IPN-polyelectrolyte to the electrode surface by UV irradiation. Humidity sensitive polymeric thin films with an IPN structure were prepared by crosslinking reactions of copoly(DAEMA/BA) with 1,4-dibromobutane (DBB) and copoly(MMA/BA/CEMA) by UV-irradiation. The anchoring of an IPN-polyelectrolyte into the substrate was carried out via the photochemical $[2{\pi}+2{\pi}]$ cycloaddition. The resulting humidity sensors showed a high sensitivity in the range of 20~95%RH and a small hysteresis (<1.5%RH). The response time for adsorption and desorption process at 33~94%RH was 48 and 65 s, respectively, indicating a fast response. The effects of the concentration of copolymers, molar ratio of crosslinking agents and time of the precursor solution for dip-coating on their humidity sensitive properties including water durability were investigated.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.