• Korean Journal of Poultry Science
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• v.19 no.4
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• pp.197-204
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• 1992

This study was divided into experiment 1(191 g egg-albumen plus 150g sucrose) and experiment 2(222g egg-albumen plus 150g sucrose)which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath($50^{\circ}C$ ) with a speed of 92(turnaround) per minute (or a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hours incubation. The results obtained were as follows ： 1. The pH and specific gravity were steadily increased by shaking time, but decreased by the amount of egg yolk. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments 1 and 2, PH was increased by shaking time and reached highest value at 10 hours shaking time. However, after 12 hours shaking time pH slightly decreased though not significantly. 3. In the experiment 1 and 2, specific gravity had a higher correlation with pH and the regression equation between specific gravity and pH (X) were Y＝0.1081x+0.272(r＝0.899n) and Y＝0.083X＋0.476(r＝0.825$^{* *}$), respectively.y.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.117-117
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• 2000

제지공정의 마지막 단계인 캘린더는 지필의 표면을 평활하게 하고 두께를 감소시켜 균일 하게 하는 역할을 한다. 하지만 캘린더링은 인장강도 둥의 강도적 성질과 불투명도 등 광학 적 성질을 저하시키는 공정이기도 하다. 따라서 캘린더령 공정에 의한 제품 품질의 저하를 극소화하기 위해서는 공정인자의 엄밀한 관리가 요청된다. 캘린더링의 주요 공정인자에는 온도와 압력, 닙 체류시간, 유입지의 함수율, 유입지의 온도 롤의 재질 등이 있다. 이 가운 데 특히 캘린더링 온도와 압력은 주요한 공정 인자이다. 따라서 이들 변수에 의한 캘린더링 공정의 변화를 정확하게 파악하는 것은 매우 중요하다. 캘린더링 공정의 속도와 관련된 닙 체류시간과 유입지의 함수율, 유입지의 온도, 롤의 재질 등은 실제 공정에서 변화시키기 어 려운 반면 온도와 압력은 조절이 비교적 용이한 특정도 지니고 있다. 캘린더링 전후의 종이의 물성 차이는 지필 내부로의 열 침투에 의한 열변형에 따라 크게 달라진다. 셀룰로오스는 유리전이온도 이상으로 가열되면 그 성질이 크게 변화하므로 캘린 더링 시의 온도가 유리전이온도보다 높거나 낮은 경우 캘린더링된 종이의 물성 차이가 크게 달라질 수 밖에 없다. 캘린더령은 비정상상태에서 진행되기 때문에 지펼의 내층보다는 표층 으로부터 순차적으로 열변형이 발생하는 공정이다. 그러므로 지필의 두께 방향으로의 열 침 투 현상의 해석을 통하여 캘린더링 시 유리전이온도가 어느 깊이까지 도달하는가를 파악하 는 것은 캘린더링 공정의 해석에 매우 중요하다. 캘린더링 공정에서 발생하는 열전달현상 해석 시 지필의 압축을 고려하지 않고 비압축성 물질로 가정하는 것은 캘린더링 공정 인자 중 압력에 의한 영향을 제대로 평가하지 못하는 한계를 지니게 된다. 따라서 본 연구에서는 지펼의 압축성을 고려하여 캘린더링 모델을 정립 하고, 이를 토대로 캘린더링 공정 조건에 따른 열 침투 현상을 해석코자 하였으며, 그 방법으 로 수치해석기법을 도입하였다. 또 실제 캘린더링 전후의 두께 변화를 측정하여 유리전이온도 의 도달 깊이와 비교하였다. 지필의 압축 정도는 롤의 직경과 닙 폭을 이용하여 MD 방향으 로 함수화하였으며, 열전달 계수로는 겉보기 값을 사용하였다. 이때 지펼은 균질한 것으로 가 정하였다. 함수율은 유리전이온도를 좌우하는 가장 큰 인자이나 본 연구에서는 항온항습처리 를 통해 유입지의 함수율을 고정시켰으며 캘린더링 시 함수율의 변이는 없다고 가정하였다. 그 결과 열침투깊이가 증가할수록 지필은 보다 변형되기 쉬운 상태가 되어 주어진 압력 조건에 대해 소성변형 정도가 증가하는 것으로 나타났다. 이는 캘린더링 전후에 두께 변화를 측정하여 정량적으로 평가할 수 있었다. 수치해석기법을 통해 같은 압력 조건에서 온도가 증 가함에 따라 혹은 같은 온도 조건에서 압력이 증가함에 따라 지필 내의 유리전이온도의 침투 깊이가 증가함을 알 수 있었으며 이는 캘린더링 전후의 두께 변화의 측정 결과와 일치하였 다. 또 NRT가 증가함에 따라서도 유리전이온도 침투 깊이가 증가하였다.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.131-136
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• 2002

Protease activity in matured wax gourd sarcocarp was 0.19unit/0.5ml, immatured wax gourd sarcocarp 0.56unit, and matured wax gourd 24.35 unit, immatured wax gourd core 0.35unit. Protease activity in matured wax gourd sarcocarp to raw meat or raw pork was 13,0 unit, 7.4 unit, respectively, and that in wax gourd core to raw beef was 30.2 unit, and raw pork was 24.5 unit. Thermal stability of pretense in matured wax gourd sarcocarp was stable below 70$\^{C}$ when it was heated for 10 minutes. In case of 80$\^{C}$, the remaining activity was 21%, and at 90$\^{C}$, it was lost entirely. The absorption spectrum showed peak at 280nm. According to the HPLC analysis, casein was hydrolyzed into small size by protease in core or sarcocarp of matured was gourd and immatured wax gourd. Wax gourd diluted by 1/10 showed two peaks, one was from casein being hydrolyzed, and the other was from the increased molecular weight with coagulated casein. On the other hand, the molecular weight didin't increase in immatured wax gourd core diluted by 1/10. The result of dilution of 1/10 showed different pattern from undiluted one, but the peak of sarcocarp in matured wax gourd was 1 and the peak of core in immatured wax gourd was 5, and those of core and sarcocarp of immatured wax gourd were 3 respectively.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.205-210
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• 1983

Extracellular $\beta$-galactosidase was prepared from a culture of Lactobacillus sporogenes, a spore-forming lactic acid bacterium. The enzyme functioned optimally at pH 6.8 and at 6$0^{\circ}C$ o-nitrophenyl-$\beta$-D-galactopyranoside (ONPG) in 0.05M sodium phosphate buffer. The activation energy of the enzymatic hydrolysis of ONPG was about 16,000 cal/mole below $50^{\circ}C$ and 11,300 cal/mole above the temperature. It was fairly stable over a pH range from 4.0 to 8.0 losing only less than 30% of its activity after hearting at 6$0^{\circ}C$ and pH 6.8 for 3 hours. Metal ions showed no significant effect on the enzyme activity, whereas L-cysteine exerted a slight stimulatory effect at the concentration of 10mM. The km values were 1.48mM for ONPG and 64.5mM for lactose. Hydrolysis of ONPG by the enzyme was product-inhibited by galactose (Ki=13.3mM, competitive inhibition) and by glucose(Ki= 11.4mM, uncompetitive type). The enzyme activity was also noncompetitively inhibited in the presence of lactose (Ki= 17.8mM).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.49-54
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• 2009

The effects of filling temperatures of broth and degassing method on the residual oxygen content and gas composition in the pouch and physical strength of packaging material for Samgyetang depending on the contamination of broth on the sealing layer and sterilization process were investigated. The residual oxygen content in the broth and the oxygen proportion in the headspace of package were decreased with the increase of broth temperature at filling into the pouch from 50 to 100. When the products were packaged as air-contained (Air), manually squeezed the upper side of package out to minimize the headspace (Degas) and flushed with nitrogen gas ($N_2$-Flushing) while maintaining the broth temperatures of Samgyetang at 50 or 85. The residual oxygen content and oxygen proportion were increased in the order of $N_2$-Flushing

• Journal of the Korean Wood Science and Technology
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• v.35 no.6
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• pp.50-56
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• 2007

FAO standard for heat sterilization of wood, International standards for phytosanitary measures (ISPM) No.15, must meet heat-treated wood core temperature to be higher than $56^{\circ}C$ and keep the temperature for more than 30 minutes. This study was carried out to analyze the heat treatment characteristics of domestic pinewood sterilized with the FAO standard. To enhance the effectiveness of heat treatment process in mountainous district energy consumption and time required to reach target temperature were evaluated at various temperature and relative humidity conditions and moisture contents of wood. Heat-treatment of high temperature and high humidity reduced the required heating time. Lower humidity levels at same temperature reduced energy consumption per unit time. However, lower humidity levels could not reduce total energy consumption greatly because longer treatment time was required at that condition. It is necessary to estimate energy consumption and predict treatment time in dynamic heating and cooling situations, because it frequently happens not to meet optimum treatment condition due to poor surrounding climates and operation performance of heat treatment facility in real field.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.52.1-52.1
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• 2011

최근에 에너지 자원의 고갈이 다가오는 상황에서 태양전지 분야가 주목받고 있으며 이에 대한 시장이 급격하게 확대되고 있다. 그러나 현재의 태양전지는 주를 이루고있는 실리콘태양전지의 경우 원재료 수급이 불안정하여 가격 변동이 심하다. 따라서 이를 대체할 2세대 태양전지인 박막형 태양전지의 연구가 활발히 이루어지고 있다. 박막형 태양전지 중에서도 주목받고 있는 것은 Cu(In,Ga)$Se_2$(CIGS)박막 태양전지이다. CIGS는 Ga의 농도에 따라 1.02~1.68eV의 다양한 에너지 밴드갭을 갖는 직접천이형 반도체 물질이다. 또한 $1{\times}10^5cm^{-1}$의 높은 광흡수계수를 가지고 있으며, $450{\sim}590^{\circ}C$의 고온공정에서도 매우 안정하여 열화현상이 거의 보이지 않아 박막형 광흡수층 재료로서 적합하다. 흡수층을 제조하는 방법은 여러 가지가 있지만, 본 연구에서는 균일성이 뛰어나고 원료사용효율이 높은 sputtering 방법을 사용하였다. 그리고 결정화하기위해서 유독기체를 사용하는 셀.렌.화. (selenization) 방법 대신 전자빔을 조사하는 방법을 채택하였다. sputtering을 통한 CIGS precursor을 제조하기위해 2~3개의 화합물target을 사용하는데, 대표적인 방법으로 동시에 sputtering하는 co-sputtering 방법과 각각의 단일 층을 쌓아 제조하는 stack형으로 분류된다. 본 연구는 CIGS precursor를 제조하기 앞서 CuGa 단일 층만을 제조하여 공정조건에 따른 박막을 제조하였다. 제조된 CuGa 단일층은 전자빔 처리에 따른 영향을 알아보기 위해 전자빔의 세기와 공정시간을 달리하여 특성을 알아보았다. 실험에서는 Cu:75wt%,Ga:25wt% 조성의 target을 사용하여 공정 압력을 각각 10~1mTorr로 변화시키며 실험을 실시하였으며 공정 power는 50W, 70W, 100W로 변화 시키며 실험을 실시하였다. 이때 실험의 초기진공은 turbo-molecular pump를 이용하여 $1{\times}10^{-6}torr$ 이하로 하였으며, Target과 기판사이의 거리는 모두 같은 조건으로 고정하여 실험을 실시하였다. 박막의 균일성을 증가시키기 위하여 5 rpm의 속도로 기판을 회전하였으며 기판 온도는 가열하지 않고 상온에서 전구체를 증착하였다. 그 후 전자빔의 세기를 고정 시킨 후 전자빔 조사 시간을 조절하여 전자빔 조사 전후의 특성을 각각 분석하였다. 전기적특성은 Hall effect, 4-point probe, 구조적 특성은 SEM,EDS, XRD, XRF 를 이용하여 분석하였다.

• Analytical Science and Technology
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• v.13 no.5
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• pp.584-591
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• 2000

The separation of Nd from the simulated $U_3Si/Al$ spent fuel solution with sequential two-step anion exchange separation has been studied. To prepare the simulated $U_3Si/Al$ spent nuclear fuel, unirradiated $U_3Si/Al$ whose composition consists of small $U_3Si$ particle dispersed in an Al matrix with Al cladding was dissolved with a mixture of 4 M HCl and 10 M $HNO_3$ and 8 or 15 fission product elements were added to the dissolved solution. The trace amount of silica in the solutions was removed by evaporating to dryness with HF and the U was adsorbed on the first anion exchange resin. Neodymium can be purely isolated from the fission product elements with a methanol-nitric acid eluent using the second anion exchange resin. A large excess of Al didn't influence on the elution velocity of Nd, but reduced the eluted contents of Nd, Al, Eu, Gd, Sm and Sr, A large amount of Al was removed first from the column with 3 mL of loading solution (0.8 M $HNO_3$/99.8% MeOH) before Nd elution by the eluent [0.04 M $HNO_3$-99.8% MeOH(1:9)]. The recovery of Nd was more than 94%, regardless of Al contents. Taking the 9 to 13 mL fraction of eluate was effective to purely isolate Nd.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.