• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.109-113
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• 1978

The process of milk clotting by enzymes was confirmed to be consisted of two distinct stages: an enzymic coagulation stage followed by a nonenzymic clotting stage. The endpoint of the enzymic stage was determined simply by measuring flow distance of milk-enzyme system in a regular test tube being laid down to five degree slope after the reaction. By measuring the time elapsed during the enzymic stage a new method of evaluating the power of milk clotting enzymes was proposed.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1995.11a
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• pp.195-203
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• 1995

본 연구는 강도와 인성이 우수한 7175Al 단조재의 국산화 개발을 위하여 기존 7XXX합금의 제조공정(일반공정)을 적용한 7075-T6/T73, 7050-774 및 7175-T74 단조재와 중간열처리, 용체화처리 등을 고온처리하는 특수제조 공정을 적용한 7175-T74 단조재의 강도, 파괴인성($K_IC$) 및 피로특성을 비교 평가하였다. 특수공정을 적용한 7175S-T74 단조재는 일반공정의 7075-T73, 7050-T74 및 7175-T74재보다 강도, 파괴 인성 및 피로특성이 향상되었다. 이것은 주조시 응고과정에서 형성되는 2차상입자의 감소와 특수공정의 적용효과에 기인하는 것으로 판단된다.

• Korean Journal of Veterinary Research
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• v.22 no.2
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• pp.211-219
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• 1982

Chickens from 10 to 32 weeks of age were inoculated with P. multocida via seven routs(intravenous, intramuscular, intraperitoneal, subcutaneous, into ear, intranasal, per oral). The development or distribution of disseminated intravascular coagulation (DIC) in multiple organs and the role of P. multocida endotoxins in disease process of fowl cholera were studied. The histological diagnosis of DIC was made by demonstration of fibrinous in arterioles, capillaries, venules and medium-sized blood vessels. The presence of fibrinous thrombi in blood vessels of multiple organs was observed in chickens which died within approximately 3 days post inoculation. Fibrinous thrombi were observed most frequently in the lung(90% of all cases with DIC) followed by liver (70%), kidney (60%), heart(20%), spleen, brain, pancreas, thymus and thyroid gland. The density of fibrinous thrombi (i.e. the number of thrombi per section) was greatest in the lung, followed by spleen, kidney, liver and heart. It is thought that the widespread hemorrhage of acute fowl cholera is also caused by P. multocida endotoxin which initiates DIC in variety of organs. The cause of death for the chickens after infection with acute fowl cholera is probably due to an endotoxin (septic) shock accompanied with DIC in multiple organs.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.22-27
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• 2006

This study was carried out to determine the optimum conditions for making soybean curd(or tofu) from defatted soybean flour.. Heating soymilk above $80^{\circ}C$ for at least $5{\sim}10\;min$ was necessary for soybean protein to form aggregates during subsequent coagulation process with glucono-${\delta}$-lactone(GDL). For maximum yield of tofu, with water content of approximately 80%, extra addition of 20 g of oil and 5 g of GDL per 425 g of soybean flour was needed. Maintaining soymilk temperature around $75^{\circ}C$ for 5 min was necessary when GDL was used as the coagulant.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.100-105
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• 2019

In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% $Ca(OH)_2$], no contaminating bacteria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the molding process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be possible to keep the product for 3 months without additional sterilization process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.917-923
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• 2002

Inhibitory mechanism of the anticoagulant polysaccharide purified from Codium fragile was investigated. The anticoagulant compounds (Cf-30-IV-4-ii, CF-30-IV) prolonged the clotting time at both activated partial thrombo-plastin time (aPTT) and thrombin time (TT). The Inhibition factor assay of instrinsic coagulation pathway in the blood showed that the anticoagulant polysaccharide (CF-30-IV-4-ii) inhibited other factors such as Ⅷ, Ⅸ, Ⅵ and Ⅷ of the coagulation cascade, which did not affect the lupus anticoagulant AB activity. In the thrombin inhibition pattern the CF-30-IV-4-ii did not directly influence the fibrine formation mediated by thrombin but af-fected the anticoagulant activity through the activation of antithrombin III. Base on these result, the anticoaglant polysaccharide (CF-30-IV-4-ii) was considered to inhibit serine pretense involved in the blood coagulation cascade through the enhancing antithrombin III activity. The residual effects of anticoagulant activity and antithrombosis were tested with ICR mice. The anticoagulant polysaccharide (CF-30-W) kept its anticoagulant activitv for 6 hrs with 100% survival at a dose of 150 mg/kg in the antithromboisis test. The anticoagulant effect of CF-30-RF in ex vivo was proportional to the concentration of intravenously injected dose up to 100 mg/kg.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.4
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• pp.655-659
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• 1998

The effect of quenching speed of melt-spinning on intrinsic coercivity ($_iH_c$$) of annealed ribbons and the crystallization behavior from amorphous $Nd_{14.73}Fe_{78.67}B_{6.60}$ alloy have been studied. We have found that the intrinsic coecivity for annealed melt-spun ribbon is reduced with increasing of quenching rate. $\alpha$-Fe and $Fe_3B$ were formed as intermediate phases prior to the formation of $Nd_2Fe_{14}B$ phase during crystallization. The $Fe_3B$ is disappeared with crystallization of $Nd_2Fe_{14}B$ phase. But the $\alpha$-Fe phase is retained in fully crystallized ribbon by annealing. The intrinsic coercivity loss of annealed ribbon with increasing of quenching speed is believed to be due to existence of soft magnetic phase $\alpha$-Fe in annealed ribbons.

• Korean Journal of Materials Research
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• v.7 no.1
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• pp.50-56
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• 1997

급냉응고법을 이용하여 고용한도 이상으로 Mn량을 첨가할 때 Mn량에 따른 인장특성의 변화와 시효특성을 조사하였다. 원심분무법으로 AI-4.7%Zn-2.5%Mg-0.2%Zr합금에 Mn량을 각기 달리 첨가한 급냉응고 분말을 제조 하였다. 이 분말을 냉간압축, 진공 탈가스처리를 한 후 15:1로 압출하여 봉상 시편을 만들었다. 분말의 미세조직은 $\alpha$-AI수지상과 수지상간 편석부로 이루어져 있으며 Mn첨가에 따라 조직의 변화는 관찰되지 않았다. 빠른 냉각속도로 인하여 2.0%Mn을 첨가한 경우에도 초정 Mn상을 발견할 수 없었다. 압출재의 미세조직은 아결정립으로 이루어져 있으며 약간의 제2상들이 관찰되었다. 대부분의 Mn 분산상은 압출후 용체화처리 과정에서 형성되었으며 시효경화량은 Mn양에 관계없이 일정하였다. 46$0^{\circ}C$에서 1시간 용체화처리하고 12$0^{\circ}C$에서 24시간 시효처리한 경우 최대의 시효경도값을 나타내었다. 인장강도는 Mn첨가량에 따라 증가 하였는데 이것은 Mn분산상의 밀도증가에 의한 것으로 확인되었다. 2.0%Mn을 첨가한 합금의 시효후 인장강도는 590MPa, 연산율은 4%를 보였다.

• Journal of Korea Foundry Society
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• v.20 no.4
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• pp.260-268
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• 2000

응고 및 마모거동을 연구하기 위하여 Cr, V, Mo 및 W의 조성이 다른 3종류의 백주철을 주조하였다. 고주파유도용해로에서 장입시켜 1873K까지 승온시켜 장입원료들을 모두 용해시킨 후 1823K에서 Y블럭주형에 주입하였다. 얻어진 3종류의 백주철조성은 다음과 같다: Fe-3%C-10%Cr-5%Mo-5%W(합금1), Fe-3%C-10%V-5%Mo-5%W(합금2) 및 Fe-3%C-17%Cr-3%V(합금 3)응고과정을 추적하기 위하여 각 시편으로부터 50g을 채취한 후 알루미나도가니에 넣고 실리콘카바이드로를 사용하여 1723K의 알콘분위기하에서 재용해를 시켰다. 용금을 10K/분의 속도로 냉각시키면서 열분석을 행하였으며 도중 몇 차례 소입 실험을 병행하였다.합금1의 경우 초정오스테나이트, (오스테나이트+$M_7C_3$)공정, (오스테나이트+$M_6C$)공정, 합금2의 경우 초정 MC, 초정오스테나이트, (오스테나이트+MC)공정 , (오스테나이트+$M_2C$)공정, 합금3의 경우 초정 $M7C_3$와 (오스테나이트+$M_7C_3$)공정으로 구성되어 있었다. 주방상태, 균질화열처러상태, 공냉상태, 템퍼링상태에서 내마모시험을 행하였다. 먼저 주방상태시 편을 진공분위기하에서 1223K에서 5시간동안 균질화열처리를 행한후 로냉을 시켰다. 다시 이 시편을 1323K에서 2시간 유지후 강제공냉을 시켰으며 강제공냉된 시편을 573K에서 3시간동안 템퍼링처리를 하였다. 내마모시험은 120 mesh마모지에 10N의 하중을 가하여 실시하였다. 각 사이클마다 무게감소를 측정하였으며 8번 반복실험을 하였다. 마모량은 균질화열처리시편, 주방상태시편, 템퍼링시편, 공냉시편의 순으로 감소하였다. 합금2가 마모량이 가장 적었으며 합금3이 가장 많았다. 합금2의 마모량이 가장 적은 이유는 조직이 초정 MC, 공정 MC 및 공정 M2C로 구성되어 있기 때문으로 사료된다.주방상태에서 기지조직은 퍼얼라이트이었으나 열처리를 통하여 마르텐사이트, 템퍼드마르텐사이트, 잔류오스테나이트로 변태하였다. 이상의 결과를 종합해 보면 MC가 내마모성에 가장 기여하는 조직으로 판단되어진다.

• Journal of Welding and Joining
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• v.12 no.1
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• pp.28-37
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• 1994

본 소고에서는 Al-Zn-Mg 계통의 고강도 알루미늄합금의 제조과정에서 실시하는 열처리 공정을 통해 얻어지는 시효경화 효과, 합금원소 첨가에 따른 석출물의 생성과 이에 따른 석출경화 효과와 용착금속의 응고균열 발생과의 상호관계를 조사하고 용접열영향부의 용질원자 확산과 입계의 liquid film에 의한 액화(liquation) 균열의 생성을 분석하여 설명하고자 한다.