• Applied Biological Chemistry
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• v.36 no.4
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• pp.284-289
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• 1993

The effect of oil refining processes-degumming, alkali-refining, bleaching and deodorizing-on oil characteristics and oxidation stability of sesame oil were investigated. The colors(L, a, b) of samples were markedly changed and their peroxide and acid values were decreased, while the other characteristics of samples were not changed during refining stages. The L values of alkali-refined, bleached and deodorized sesame oils were largely decreased and their a values were increased due to browning reaction during the storage at $70^{\circ}C$. The colors of crude and degmmed sesame oils were very stable and their peroxide, free fatty acid and conjugated dienoic acid values were slowly increased. Volatile carbonyl compounds formed by oxidation were increased during the storage at $70^{\circ}C$. The results indicated that refining processes did not affect the sesame oil characteristics but decreased the oxidation stability of sesame oil.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.3
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• pp.198-207
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• 1999

Five core sediments acquired from the Lake Shihwa are analyzed for variations of sedimentary environment and heavy metal pollution after the Shihwa seawall construction. The depositional environment of the study area is divided into anoxic, oxic and mixed suboxic conditions based on the C/N ratio and C/S ratios of organic matters. Controlling factors for redox condition are the water depth and the difference in industrial effluents supply. Correlations among geochemical elements (Mn, U, Mo) show a distinctive difference and thus can be used as an indicator of redox condition. The content of Al, Ti are dependent on the sediment characteristics, and the contents of heavy metals (Cr, Ni, Cu, Zn, and Pb) indicate heavy metal pollution. The concentrations of heavy metals are higher near Shiswa-Banwol industrial complexies than the central part of Lake Shihwa. Especially, the accumulation of the heavy metal at the surface sediments near Shihwa-Banwol industrial complex are two to eight times higher than in the center of Lake Shihwa.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.611-615
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• 2013

Vanadium oxide ($VO_2$) and tungsten-doped vanadium oxide (W-$VO_2$) powder, well known as thermochromic materials, were prepared from vanadium pentoxide ($V_2O_5$) and oxalic acid dihydrate by hydrothermal and calcination process. The crystal structure and thermochromic property of samples were analyzed using FE-SEM, XRD, XPS, DSC, and UV-Vis-NIR spectroscopy. With increasing the doping amount of W, the phase transition temperature of W-$VO_2$ sample decreased from $70^{\circ}C$ to $42^{\circ}C$. When heating W-$VO_2$ sample above the phase transition temperature, the UV-Vis-NIR spectrum was not changed in the visible range and shifted towards a low transparency in the full name (NIR) region.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.984-991
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• 2002

Oxidative stability and flavor of sesame oil blended with canola oil (Ca), corn oil (Co), and soybean oil (Sb) at ratios of 90 : 10, 70 : 30, and 50 : 50 (w/w), respectively, were evaluated. Oxidative stability of sesame oil increased with the addition of vegetable oils (10, 30, and 50% of Ca and Co, and 10% of Sb). Pyrazines, pyrroles, pyridines, and thiazoles, good contributors to the characteristic flavor of sesame oil, were also found in sesame oil blended with vegetable oil. The sensory evaluation showed that no difference was observed between sesame oil and sesame oil blended with 10% of Ca, Co or Sb, which showed higher oxidative stability.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.141-145
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• 1985

In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-$37^{\circ}C$) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.407-411
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• 1997

Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at $150^{\circ}C$ for 0, 1, 10 or 20 min and stored at 4, 20 or $65^{\circ}C$. The oxidative stability of the sample was evaluated by determining peroxide value of the oil and measuring the volatiles in the headspace of the sample. Significant difference in the peroxide or volatile formation was observed (p<0.05) in heated palm oils between samples stored at 4 or $20^{\circ}C$ and those stored at $65^{\circ}C$. Pentane, hexanal, heptane and total volatiles increased with heating time, while storage temperature did not significantly affect their formation, indicating that heating time played more important role in volatile formation in the heated palm oil than storage temperature. However, adverse results were observed for the formation of peroxide. The interaction effect of heating time and storage temperature on the oxidative stability of heated palm oil was also observed.

• 한국전자현미경학회:학술대회논문집
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• 1995.12a
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• pp.11-12
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• 1995

• Journal of Hydrogen and New Energy
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• v.21 no.2
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• pp.89-97
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• 2010

$Al_2O_3$, $TiO_2$, $ZrO_2$, $Al_2O_3-TiO_2$, $Al_2O_3-ZrO_2$, 및 $TiO_2-ZrO_2$ 혼합 산화물을 지지체로 한 Ni 기반 혼합 산화물을 졸-겔법으로 제조하였다. 제조된 혼합 산화물은 1173K에서 열처리 한 후 구조적 특성 변화를 전자현미경 및 X-선 회절 분석을 이용하여 관찰하였으며, 수소를 이용한 승온 환원(TPR; temperature-programmed reduction) 실험을 통하여 1173K 까지 각 시료들의 환원 피크를 비교 고찰하였다. $Al_2O_3$ 또는 $TiO_2$ 가 혼합된 시료의 경우 1173K 에서의 열처리 후 니켈 알루미네이트 또는 니켈 티타네이트와 같은 새로운 결정상의 생성이 관찰되었으나 $ZrO_2$가 혼합된 경우에는 새로운 결정상의 생성이 관찰되지 않았다. TPR 결과에 의하면, $Al_2O_3$ 또는 $TiO_2$를 혼합된 시료의 경우 벌크 NiO의 TPR 결과와는 달리 생성된 새로운 결정상에 기인한 여러 개의 환원 피크가 나타났으나 $ZrO_2$를 혼합한 경우 벌크 NiO와 비슷한 환원 피크를 보였다. TPR 결과를 기초로 Arrhenius plot 으로부터 각 혼합 산화물들의 수소 환원 활성화 에너지를 도출하였다. $ZrO_2$를 지지체로 사용하는 경우 다른 혼합 산화물들보다 지지체로서 안정한 혼합 산화물상을 형성한다는 것을 지시하듯이 상대적으로 가장 낮은 활성화 에너지를 나타냈다.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.825-834
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• 2003

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70$^{\circ}C$ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7$\beta$-hydroxycholesterol, $\alpha$,$\beta$-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7$\alpha$-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.133-137
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• 2007

The 2,2-diphenyl picrylhydrazyl (DPPH) method, which can be used to predict the oxidative stability of edible oils, was previously reported by our research group. Not only free radical scavenging antioxidants but also radicals from oxidized oils are capable of reacting with DPPH radicals, thereby reducing the absorbance of DPPH. In this study, the optimum sample size of edible oils for the DPPH method was determined, and the oxidation of the edible oils was monitored via DPPH, coupled with other conventional methods. The optimum sample size was determined as 1.5 g using soybean oil. Soybean, corn, virgin olive, and refined olive oils were thermally oxidized for 3 hr at $180^{\circ}C$ and analyzed via DPPH, conjugated dienoic acid (CDA) value, and p-anisidine value (p-AV) protocols. Soybean and corn oils were found to be more sensitive to thermal oxidation than virgin and refined olive oils, on the basis of the CDA value and p-AV measurements. The DPPH method can indicate the inherent radical scavenging activity of unoxidized samples, the time required for the depletion of antioxidants, and the rate of degradation of the antioxidants. The soybean and corn oils evidenced higher levels of free radical scavenging compounds, required more time for the consumption of inherent antioxidants, and also manifested steeper antioxidant degradation rates than olive oils, based on the results of DPPH analysis. The DPPH method, accompanied by other conventional methods, may prove useful in predicting the degree of oxidation of vegetable oils.