• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.235-241
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• 2000

화학적 성분 중 가장 많은 함량을 차지하고 있는지질에서는 조지질과 유리지질 함량이 imitation nut가 각각 58.7%, 45.9%로 네 종류의 천연 nut 류 중 ha-zelnut을 제외하곤 더 높았으나 부분 경화 대두유를 원료로 사용하여 결합지질의 양이 천연 nut류에 비해 적게 나타났고, 극성지질인 당지질과 인지질의 함량도 역시 낮게 나타났다. 또한 유지의 불포화도를 알 수 있는 요오드가도 산화 안정성이 우수한 imitation nut가 천연 nut류에 비해 낮은 값을 보이고 있다. 지방산 조성에서는 천연 nut류 중 peanut에서만 arachidic acid, eicsenoic acid, behenic acid, ligno-ceric acid를 분석할 수 있었고, imitation nut류 역시 대두유에서 특징적으로 나타나는 linolenic acid를 검출 할수 있었다. 아미노산 조성의 경우 천연 nut류와 imitation nut모두에서 glutamic acid의 함량이 가장 높게 나타났으며, 필수 아미노산의 함량은 imitation nut가 천연 nut류보다 약간 높은 것으로 나타났다.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.11a
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• pp.525-528
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• 2006

감귤박을 원료로 하여 활성화제인 KOH를 사용한 약품활성화공정을 수행하여 감귤박-활성탄을 제조하고, 흡착능 및 세공분포 등을 분석한 결과 요오드 흡착능이 KS 규격 중 1급(활성탄 1,100 mg/g 이상)보다 높은 값으로 나타나 양질의 활성탄을 제조할 수 있음을 보였다. 또한 약품활성화법을 사용함으로써 탄화공정에서 제조된 탄화시료보다 월등히 높은 비표면적과 미세세공의 발달이 이루어져 KOH를 이용한 약품활성화법이 활성탄의 제조공정으로서 활용할 수 있음을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.284-290
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• 1977

The lipid components, fatty acid compositions, physical and chemical characteristics of crude oil in Amorpha fruticosa seed were determined and proximate compositions of it were also analyzed. The results were summarized as follow: 1) The proximate composition showed moistrue to be 10.14%, crude protein to be 21.77%, crude fats to be 12.73%, carbohydrates to be 51.75% and crude ash to be 3.61%. 2) Specific gravity, refractive index, smoke point and titer of the crude oil were $0.925\;(15/15^{\circ}C)$, $1,477(15^{\circ}C)$, $175^{\circ}C$ and $14.8^{\circ}C$, respectively. 3) Iodine, saponification, acid, ester value and unsaponifiable content of the crude oil were 144, 182, 2.9, 179 and 5.17%, respectively. 4) Lipid components were separated by TLC and quantitatively determined by TLC scanner to give 75% triglycerides, 14% esterified sterols, 3.08% phospholipids, 4.4% free sterols and 3.77% free fatty acids. 5) Fatty acid compositions were quantitatively determined by GLC to give 76.21% linoleic acid, 9.92% palmitic acid, and 5.07% stearic acid as the main components, oleic, linolenic, palmitoleic and arachidic acid were presented in small quantities.

• Journal of the korean academy of Pediatric Dentistry
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• v.40 no.3
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• pp.177-184
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• 2013

Calcium hydroxide mixture medicaments can nearly be considered to be the ideal primary tooth filling material. However, long-term application of calcium hydroxide combinations as an intra canal medicament softens dentin. The aim of this study was to evaluate the effect of calcium hydroxide on the microhardness of root dentin of primary tooth. For the study, 60 extractedprimary incisors were divided into 3 groups (no medicament, calcium hydroxide/iodorform mixture, and calcium hydroxide/distilled water mixture). After the cleansing and shaping of canals, calcium hydroxide medicaments were applied and stored for different periods of time (1, 7, 30, 90 days). The root was horizontally sectioned into 2 mm thick specimens and the microhardness was measured using Vickers microhardness tester. The results were as follows : Root dentin microhardness of primary teeth decreased with long term exposure to calcium hydroxide medicaments according to the experimental period and showed statistically significance (p < 0.05). Root dentin microhardness of primary tooth filled with calcium hydroxide mixed with distilled water showed more decrease than filled with Vitapex and showed statistically significance (p < 0.05). Root dentin microhardness of a control group without exposure to calcium hydroxide decreased according to the experimental period and showed statistically significance (p < 0.05).

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.691-698
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• 1988

Raw adlay powder(RAP) and processed adlay powder(PAP) were prepared and the changes of lipids in RAP and PAP during storage at $5^{\circ}C$ and $35^{\circ}C$ for six months were studied. The typical patterns of lipid oxidation were observed during the storage; the values of acid, peroxide and carbonyl in the lipids were increased and the iodine value was decreased. These changes were especially significant(P<0.05) at higher temperature($35^{\circ}C$) and were more notable in the lipids from RAP than those from PAP during storage. The contents of neutral lipid, glycolipid and phospholipid were changed appreciably at $35^{\circ}C$, however, the changes were not significant(P<0.05) at $5^{\circ}C$. Further more, triglyceride in neutral lipid, digalactosyl diglyceride in glycolipid and phosphatidyl choline in phospholipid showed respectively a tendency of decrease during storage as compared with the other contents of lipid class.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.11
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• pp.596-602
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• 2016

Potassium iodide (KI) TRO sensor for measuring total residual oxidant which is an index for disinfection and neutralization in ballast water has been constructed. The results of UV absorption wavelength and absorbance test in various TRO concentrations show high linear correlation ($r^2=0.9825$) at 350 nm wavelengths and it can be possible to visualize numerical value of TRO concentration (0.1~7.0 mg/L). The result of comparison test according to TRO concentration between the KI based TRO sensor system and the DPD based TRO sensor system showed identical trend. Overall results indicated that the KI TRO sensing system could be applied for continuous TRO concentration measurement in ballast water treatment system.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.14 no.3
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• pp.223-234
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• 2016

This study aimed to the adsorption-removal of high- radioactive iodide (I) contained in the initially generated high-radioactive seawater waste (HSW), with the use of AgX (Ag-impregnated X zeolite). Adsorption of I by AgX (hereafter denoted as AgX-I adsorption) was increased by increasing the Ag-impregnated concentration in AgX, and its concentration was suitable at about 30 wt%. Because of AgCl precipitation by chloride ions contained in seawater waste, the leaching yields of Ag from AgX (Ag-impregnated concentration : about 30~35 wt%) was less than those in distilled water (< 1 mg/L). AgX-I adsorption was above 99% in the initial iodide concentration ($C_i$) of 0.01~10 mg/L at m/V (ratio of weight of adsorbent to solution volume)=2.5 g/L. This shows that efficient removal of I is possible. AgX-I adsorption was found to be more effective in distilled water than in seawater waste, and the influence of solution temperature was insignificant. Ag-I adsorption was better described by a Freundlich isotherm rather than a Langmuir isotherm. AgX-I adsorption kinetics can be expressed by a pseudo-second order rate equation. The adsorption rate constants ($k_2$) decreased by increasing $C_i$, and conversely increased by increasing the ratio of m/V and the solution temperature. This time, the activation energy of AgX-I adsorption was about 6.3 kJ/mol. This suggests that AgX-I adsorption is dominated by physical adsorption with weaker bonds. The evaluation of thermodynamic parameters (a negative Gibbs free energy and a positive Enthalpy) indicates that AgX-I adsorption is a spontaneous reaction (forward reaction), and an endothermic reaction indicating that higher temperatures are favored.

• Journal of the Korean Chemical Society
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• v.28 no.2
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• pp.79-85
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• 1984

The ionic association constant(K) of 2,4,6, N-tetramethyl pyridinium iodide (TeMPI) in 95 volume percentage ethanol-water mixture were determined by a modified UV and conductance method at $25^{\circ}C$ to $50^{\circ}C$ under 1 to 2,000 bars. The K values increase with increasing pressure and have maximum value at $40^{\circ}C$. The partial molar volume hange (${\Delta}V$) has relatively small negative value and the absolute values of ${\Delta}$ are minimum at $40^{\circ}C$. The ion size parameter(a) of TeMPI have maximum value at $40^{\circ}C$. {\Delta}H^{\circ}$ values are zero, positive and negative at 40^{\circ}C$, $25^{\circ}C$ and $50^{\circ}C$ respectively. Other thermodynamic parameters such as the changes of standard entropy ({\Delta}S^{\circ}$) and free energy {\Delta}G^{\circ}$ were evaluated. From these experimental results, we came to conclusion that TeMPI is stabilized by the elevation of pressure and that of temperature below $40^{\circ}C$ but weakly dimerized at $40^{\circ}C$ because of the intermolecular hydrophobic interaction of eight methyl groups of two molecules. And it thermally decomposed above $50^{\circ}C$.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.22 no.4
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• pp.367-374
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• 2004

In order for the measurement results of an electro-optical distance meter(EDM), which is widely used in surveying, to be reliable, an EDM should be calibrated. For the calibration of an EDM, we have settled a traceability chain, which connects the EDM under calibration to the definition of metre. The chain starts from the iodine stabilized He-Ne laser which realizes the definition of metre, and then connected to a stabilized laser interferometer, a standard EDM, and finally to the EDM under calibration through the baseline. We achieved the expanded calibration uncertainties of the scale and length measurement of an EDM being evaluated to be 6$\times$10$^{-6}$ and 0.2 mm, respectively. Two different calibration methods, and their results are compared.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.316-325
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• 2011

The property of deep frying oil is one of die important factors in fried food quality. The purpose of this study is to identify die quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying polk cutlets, die flying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of flying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional flyer was significantly increased in die physical values of color and viscosity than that by a modified fryer. In die acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while die iodine value was significantly decreased in die fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In die peroxide value as an indicator of primary oxidation products, die fried oil by both fryers was significantly increased till die second day but decreased in die value after die third day because of unstable hydroperoxides' decomposition. In die p-anicidine value as an indicator of secondary oxidation products, die fried oil in a traditional fryer was significantly increased in die value than that in a modified fry.