• Korean Journal of Materials Research
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• v.7 no.9
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• pp.738-743
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• 1997

PVC핏치의 제조 조건에 따른 물성 변화 및 산화 안정화에 영향을 미치는 공정 변수를 연구하기 위하여 열중량 분석을 하였다. 산소 분위기를 사용하여 안정화온도, 승온속도 및 가스의 유량을 변화시켜 조사하였다. 안정화 온도가 높아짐에 따라 무게증가를 나타내는 시간구간이 짧아지고 결합되는 산소의 양은 감소하는 경향을 나타내며, 29$0^{\circ}C$정도로 안정화 온도가 높은 경우에는 결합되는 산소의양이 최대점에 도달한 후 다시 감소하는 경향을 나타냈다. 승온속도가 빨라짐에 따라 결합되는 산소의양은 감소하는 경향을 나타내었으나, 가스의 유량은 본 연구에서 설정한 범위 내에서는 영향이 관찰되지 않았다. 핏치 입자 직경이 커짐에 따라 최대 무게증가 값은 감소하고 최대 무게증가를 나타내는 온도는 증가함을 알았다. 그리고, 안정화에 의한 무게증가가 클수록 PVC핏치의 탄소수율은 감소하는 경향이 나타났다.

• Journal of the Korean Ceramic Society
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• v.38 no.7
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• pp.643-647
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• 2001

퓨란수지로부터 유리질 탄소를 제조하였다. 유리질 탄소의 제조시, 사용된 수지가 경화 및 탄화 단계에서 많은 양의 가스를 방출하면서 큰 수축이 발생하여 크랙을 형성하고 휨 현상을 일으킨다. 이런 현상을 감소시키기 위하여 본 실험에서는 경화단계에서 압력을 가하고, 가열속도를 매우 느리게 하였다. 또한, 경화단계에서 무게감소와 수축율을 억제하고, 발생하는 가스의 배출을 용이하게 하여 궁극적으로는 시편의 크랙 및 휨 현상을 방지하고자 필러와 알콜을 첨가하였다. 그 결과, 무게감소와 수축을 억제하고 밀도의 증가를 가져왔고 유리질 탄소를 용이하게 제조할 수 있었으나 알코올을 첨가한 경우 필러의 양이 증가할수록 높은 비저항 값과 낮은 강도값을 나타내었다. 이런 현상은 알코올이 경화단계에서 분해 증발하면서 미세한 기포를 형성하고 이것들이 기공으로 전이하여 최종 제품에까지 영향을 주었기 때문이다.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.355-358
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• 1994

The effect of concentration of coagulant and addition of phytic acid on physico-chemical properties of soybean curd was investigated. The results showed that the maximum protein yield in soybean curds was obtained with 0.029N Ca and the bound calcium per protein molecule significantly increased as the level of calcium increased. The highest precipitation of phytic acid occured at 0.029N Ca. When phytic acid was added to soybean milk during soybean curd preparation, the weight of soybean curd increased. The hardness of soybean curd was remarkably reduced by the increase of phytic acid level.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.330-335
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• 1991

The values of water activity in the different concentrations of NaCl and sodium lactate were measured by hygrometer in the water-sorbitol systems. Interaction of NaCl and sodium lactate was evaluated by Raoult's law. The discrepancy between experimental and theoretical value by the Raoult's law was defined as interaction between water-sorbitol and added solutes in the systems. The changes of interacted water and solutes were observed in whole range of water activity. The value of interacted water (water: sorbitol=1 : 1.1241) obtained by added sodium lactate was found to be higher than sodium chloride. The amount of interacted solute reached maximum about Aw 0.87, while the interactions between added solute and sorbitol showed an increasing tendency below Aw 0.87.

• Food Engineering Progress
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• v.14 no.1
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• pp.35-40
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• 2010

Electronic nose (E-nose) was assessed for grading pungency of powdered red pepper. Complex pretreatments are not required for flavor analysis unlike HPLC or Scoville tests. Mild and pungent taste of powdered red pepper were mixed at various concentrations of 0, 25, 50, 75, and 100%. Those were analyzed using mass spectrometer-based E-nose. Discriminant function analysis (DFA) was conducted on E-nose data. The $R^{2}$ and F-value of dicriminant function first score (DF1) were 0.9946 and 355.65, respectively, when the samples were separated by a relative degree of pungent taste. DF1 value decreased with increasing the amount of powdered red pepper with a pungent taste. It is similar to the increase in the concentration of capsaicin. Increasing the amount of red pepper powder, dicriminant function second score (DF2) values were moved from the negative position into the positive position. The $R^{2}$ and F-value of DF1 were 0.9890, 165.17 and DF2 were 0.9219, 21.64. Also, the results by MS based E-nose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the E-nose.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.210-215
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• 2002

To elucidate the effect of water and methanol extracts of Cordyceps militaris, Paecilomyces japonicus and their mycelin on diabetes and organs in STZ-induced diabetic rats, weight of organs (liver, kidney, spleen, thymus), plasma level of blood glucose, total protein, triglyceride, free fatty acid, hepatic total protein, triglyceride and glycogen were determined as compared with those of negative control group. The blood glucose level of CM-1 and CM-M group showed significantly reduced, and all groups except CM-2 increased in body weight. CM-1 decreased the liver weight, and PJ-2 decreased the kidney weight. In all groups except PJ-2, plasma total protein level was increased, and the triglyceride, and CM-3 and CM-H decreased the free fatty acid was decreased in CM-3, PJ-1 and PJ-2 treated groups. In hepatic tissue, total protein was significantly increased in CM-H and CM-M treated group, and in all groups except CM-2, the triglyceride were significantly decreased and glycogen was increased. In conclusion, CM-1 and CM-M that possess potential antidiabetic activity increased glycogen and lowered serum glucose level, thus they might improve metabolic disorder originated from diabetes by increasing serum protein and reducing excess triglyceride in serum and liver tissue.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.430-435
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• 2008

To maximize the obtained polysaccharides from Phellinus linteus mycelia, effects of extraction and purification conditions including dialysis time (8, 16, 24, 48 h) on an amount of the polysaccharides were investigated. As extraction temperature ($50{\sim}95^{\circ}C$), ratio of solvent volume to the dry weight of mycelia (10, 15, 20, 25 ml/g), extraction time(2, 4, 6, 8 h), final concentration of ethanol (70, 75, 80, 85%), and aging time (1, 4, 8, 16 h) increased, an amount of the polysaccharides was increased. An increase in precipitation time up to 24 h increased an amount of the polysaccharides but a further increase in precipitation time after 24 h did not changed largely an amount of the polysaccharides. Three precipitation solvents (ethanol, methanol, acetone) were tested. An amount of the polysaccharides was increased in order to acetone, ethanol, and methanol. On the optimal extraction condition, extraction temperature, ratio of water volume to the dry weight of mycelia, and extraction time were $95^{\circ}C$, 25 ml/g, and 8 h, respectively.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.45-53
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• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• The Journal of Engineering Geology
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• v.34 no.1
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• pp.137-146
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• 2024

The pertinent Korean Industrial Standard (KS F) requires that rocks dried at 105 ± 5℃ be taken out of the oven into air and weighed on a scale. However, when rocks are exposed to air after the drying process, they absorb moisture, meaning that their weight will increase. In this study, eight cubic samples of Hwangdeung granite of different sizes were used to measure and compare the dry weight. The dry singularity weight measured in air was smaller than that measured in the drying oven. The difference in dry weight showed a positive correlation with sample size. Conversely, the difference in dry weight per unit weight of rock showed a negative correlation with sample size. The weight of a rock sample exposed to air is determined by the magnitude of the influence of convection currents occurring around the heated rock and the influence of moisture absorption in air. A singularity occurs when the magnitudes of these two effects are equal. The larger the rock sample, the longer the time taken for the singularity to occur, the greater the weight loss of the sample, and the longer the time taken for the sample to return to the initially measured weight on account of the greater moisture absorption for larger samples than smaller samples. In the future, research into the singularity and dry weights measured inside the drying oven will help to identify and address the limitations of the current KS F testing regulations.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.401-401
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• 2010

현대사회로 들어오면서 과거와 달리 외부에 있던 화장실이 내부로 들어오면서 변기 뚜껑을 닫지 않고 toilet flushing을 할 때 배변에 포함된 다량의 장티푸스, 포도상 구균 같은 종류의 세균이 화장실 곳곳에 퍼짐에 의하여 면역력이 약한 경우 여러 가지 세균성 질환 및 2차 감염을 통하여 장티푸스 및 피부 질환 등이 발생한다. 본 연구에서는 이런 감염을 최소화하기 위한 방법으로 플라즈마를 이용한 세변기 표면의 오염 방지처리 기술을 개발하는 것을 목표로 한다. 일차적으로 여러 가지 운용 조건에서 오염의 정도를 파악하고자 배변의 양에 따라 toilet flushing 시 피부 오염의 물질 노출 정도를 평가 하였다. 실험 방법은 배변을 모사하여 toilet system에 넣고 물을 내려 무게에 따른 물 튀김 정도와 위치 분포를 분석하였다. 밀가루 반죽의 무게가 증가하면서 피부에 닿는 물 튀김 면적이 특정 무게에서 최대 60.02 mm2까지 증가하다 감소했다. 또한 실제 측정 결과를 통하여 물 튀김의 분포가 뒤쪽에 집중되는 것을 볼 수 있었다. 이와 같이 실제 toilet flushing시 세균에 의하여 피부 오염 및 국부 감염이 발생할 수 있다는 것을 확인할 수 있었다. 또한 비데 동작 시 변기 내부에 잔존하는 세균 자체가 확산되는 정도를 3차원 유체 역학 모델링으로 예측하였다. 앞으로 세변기 뚜껑의 플라즈마 표면처리 및 toilet flushing 유로 디자인 개선을 통해 세균의 잔류 및 퍼짐을 최소화함으로써 최종적으로 세균성 질환을 줄일 수 있는 방법을 개발하는 것이 본 연구의 1단계 목표다.