• Tribology and Lubricants
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• v.7 no.2
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• pp.13-21
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• 1991

선박은 사람이나 화물을 수상(水上) 운송수단의 목적으로 오랜 옛날부터 사용하여 왔으며, 금세기에 이르러서는 오랜 옛날부터 사용하여 왔으며, 금세기에 이르러서는 인류문화의 급속한 발전에 따라 주변생활이 가속화(Speed화), 합리화되어 문명의 혜택을 보다 많이 누리게 된 반면에, 국제간에 파생되는 여러가지 교환현상을 바탕으로 지구는 하나의 촌(村)으로 되어 유통경제를 지배하고 이용하는 운송수단으로 발전되어 왔다. 물질문명이 급속히 발전하는 작금, 선용추진 주 기관의 동향을 살펴보면, 1981년 세계에서 건조한 2000톤급 이상의 선박은 940여척으로 이중 13척이 증기 Turbine. 추진(推進), 나머지는 미끄럼 저속 디이젤 또는 중고속 디이젤 추진으로 되어있다. 이와 병행하여 선박에 쓰여지고 있는 각종 윤활제는 주기관으로서 디이젤 engine, Trubine engine, 가솔린 engine, 석유, engine, 선외기, 왕복동 증기기관, Journal계열로서 역전기, 추력베어링, 중간 베어링, 프로펠러베어링, 일반상선으 보조기계로서 발전기, 공기압축기, Boiler, 각종 Pump, 각종 Motor, 냉동기, 조타장치, Side Thrust, 갑판기계, 환기용 송풍기 및 통풍통, Oil 청정기, 수밀로(水蜜爐), 소화설비, 주기 개방용 천정 크레인, elevator, 어선으로서의 주 기관, 보조기기 등에 쓰여지고 있으며 이밖에 수중날개선 등에도 적용되는 등 실로 다양다종한 윤활제가 요구되고 있음에, 본 논고에서는 제목 건을 중심으로 한 선박과 윤활의 중요 Point만을 간추려 기술하고져 한다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.131.2-131
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• 2003

10월 초에 채굴한 6년근 수삼을 4$^{\circ}C$$\pm$1$^{\circ}C$, RH 87~92%에 10주간 저장하면서 1주 간격으로 시료 채취하여 홍삼을 제조하여 당과 색상의 변화를 조사하였다. 총당은 저장기간의 경과에 따라 저장전의 62.71%에서 저장 10주째는 54.58%로 약간 감소하였으며 환원당은 저장전 11.69%에서 약간 감소하여 1주째는 9.92%로 조사되었다. 유리당은 fructose는 저장전 0.47%에서 점차 증가하여 10주째는 4.70%로, glucose와 sucrose 는 5주째와 3주째 가장 높은 2.31%와 41.10%를 보인 후 점차 감소하였으며, maltose는 저장전 6.62%에서 점차 감소하여 10주째는 1.37%로 조사되었다. 색상은 저장기간의 경과에 따라 전반적으로 증가하여 total color value($\Delta$E)는 저장전에 비해 9주 째가 가장 높은 8.89를 보였다. 색도는 420nm와 440nm의 흡광도가 6주부터 증가하였으며, 갈변전구 물질을 조사한 285nm에서도 같은 경향을 보였으나 냉동건조인삼에서는 변화가 관찰되지 않았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• The Korean Journal of Mycology
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• v.11 no.2
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• pp.69-77
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• 1983

To find antitumor components with low toxicity in the Basidiomycetes of Korea, the carpophores of Flammulina velutipes (Fr.) Singer were extracted with hot water for eight hours. The extract was purified by dialyzing through Visking tube and a protein-bound polysaccharide fraction was obtained as pale brownish amorphous powder after freeze-drying. The fraction was examined for antitumor activity against sarcoma 180 implanted subcutaneously in the left groin in ICR mice. The inhibition ratio of this fraction against the tumor was 62.3% at the dose of 10mg/kg/day for the period of ten days. The tumors in three of the ten treated mice were completely regressed. The chemical analysis of the antitumor component by anthrone and Lowry-Folin methods showed that it consisted of a polysaccharide (42.4%) and a protein (24.5%). The hydrolysis of the polysaccharide moiety with 3% HCl-MeOH and trimethysilylation of the hydrolyzate yielded five monosaccharides which were identified by G.L.C. Several amino acids were identified by an amino acid autoanalyzer in the acid hydrolyzate of the protein moiety.

• The Korean Journal of Mycology
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• v.41 no.1
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• pp.33-37
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• 2013

To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at $20^{\circ}C$ showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after $40^{\circ}C$ of thawing.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.162-172
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• 1978

We have studied to develop a process for the preparation of protein isolates free of isothiocyanate and oxazolidine-thione when defatted meal was extrracted with a cold alkaline solution at pH11.0. The rapeseed protein isolates were separated at $0^{\circ}C$ using 1% sodium algiante of 500 cps as a precipitation aid, also. The proteins had original colors, namely, a grey curd at pH 6.7, a light cream at pH 5.6 and a yellow cream at pH 5.0, The purity and the color was improved by washing with water and freez-drying with acetone, not at room temperature. A countercurrent procedure was a prerequisite for a continuous large scale production of protein isolates.

• Nuclear Engineering and Technology
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• v.12 no.1
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• pp.19-28
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• 1980

An instant labelling technique for lyophilized pyrophosphate with $^{99m}$Tc is described labelling yield of about 90% is obtained at the pH range 3.5-5.5 on reconstitution with sodium pertechnetate-$^{99m}$ Tc solution. The final product is controlled by a modified two dimensional paper chromatography using 85% methanol and 0.85% saline, and biodynamic investigations are performed on white mice. Generally, the less amount of stannous chloride is used. the higher labelling yield is obtained. The molar ratio of pyrophosphate to stannous chloride of 10 : 1 ~ 50 : 1 is sufficient. The more amount of reduced unbound $^{99m}$Tc is injected, the more radioactivity is incorporated in the liver. Thus. the cause of the false bone-imaging is attributable to the presence of reduced unbound $^{99m}$Tc which is known to be well adsorbed to oxidized tin colloidals. The maximum uptake ratio of bone: liver in mice, in weight basis, 35 : 1 is achieved in lime of 60 min. or so. Tile preparation is suitable for clinical investigations on patients with bone diseases.iseases.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.518-523
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• 2011

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.111-114
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• 2003

Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.