• 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.124-124
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• 2003

해양 심층수는 저온 안정성, 부영양성 및 인공물질에 오염되지 않은 해양수로서 오늘날 많은 분야에서 사용 가능성이 대두되고 있다. 해양 심층수를 음료나 식품, 화장품 등에 이용하였을 경우 나타나는 효과의 일부는 미네랄 특성과 관계가 있는 것으로 알려져 있으며, 심층수를 원료로 한 음료수에는 혈행개선 효과가 있으며, 심층수를 생수로 섭취하였을 경우 혈중 콜레스테롤치을 유의적으로 낮추는 것으로 알려져 있으며, 간장의 인지질 값도 낮춘다는 연구보고가 있다. 또한 해양심층수는 아토피성 피부염에 효과가 있으며, 식품의 맛을 개선하는 것으로도 알려져 있다. 우리나라의 대표적인 음식인 김치는 배추, 무 둥을 식염으로 절여 각종 채소류 및 향신료를 첨가한 후 젖산발효를 적절하게 시켜 숙성한 채소발효식품으로 세계적인 음식으로서 각광받고 있다. 이 중 무는 천일염이나 정제염에 절여서 깍두기나 동치미 등에 사용되기도 하며, 김치의 재료로 배추 다음으로 이용율이 높은 김치소재이다. 무는 절임여하에 따라서 김치의 맛, 품잘, 미생물의 번식속도, 저장성 등이 변화하며, 절임이 중요한 품질요소로 알려져 있다. 소금의 종류 및 소금의 사용방법에 따른 무의 품질특성의 변화에 대한 연구들이 있으나 해양 심층수염을 이용하여 무를 절임시 품질특성에 대한 연구는 이루어져 있지 않는 실정이다. 이에 본 실험에서는 해양 심층수염에 무의 절임에 따라 무의 절임 특성 변화를 관찰하였다. 해양 심층수염과 천일염을 이용하여 무를 절임할 경우 수축율, 염도, 물성의 특성 변화를 관찰하였다. 해양 심층수염을 가지고 무를 절임할 경우 특성 변화를 살펴본 결과 수축률은 절임 8시간 이후에 해양 심층수염으로 절임한 경우가 천일염으로 절임한 경우보다 큰 것으로 나타났으며, 해양 심층수염이 천일염보다 더 높은 염도를 나타내며 절임되었다. 젤리강도는 절임시간이 증가함에 따라 감소하는 경향을 나타내었으며, 절임 염도가 높을수록 젤리강도는 낮아지는 경향을 나타내었다. 무의 연도(Softness)는 심층수염이 천일염보다 높은 값을 나타냄으로서 해양 심층수염에 절일 때 더 부드러운 물성을 나타냄을 볼 수 있었다. 견고성은 해양 심층수염에 절임하는 것이 천일염에 절임하는 것보다 더 높은 값을 나타났다. 해양 심층 수염이 천일염보다 빨리 무 조직에 손상을 줌으로 절임을 단축시키지만 절임시간이 연장되면 오히려 무 조직의 손상을 완화시키는 것으로 나타났다. 이러한 차이는 김치맛과 발효에도 영향을 미치는 품질 요인이 될 수 있을 것으로 판단되며, 해양 심층수염을 이용하여 김치발효시 특성 변화에 대해 더 구체적인 연구가 필요하리라 사료된다.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2008.11a
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• pp.165-172
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• 2008

Leakage incidents due to the fault of hazmat tank foundations are likely to cause the tremendous fire disaster in the national industry cluster area. The proper design and construction of tank foundation should be required to prevent the tank fire. In the study, the types of typical tank foundations were classified and modeling the individual tank type for 3D FEM analysis was performed to suggest the guideline for the design and construction of tank foundations. Matters to be attended of the foundation design and construction are reviewed through the comparison assessment of the numerical analysis results of the foundation types.

• The Transactions of the Korea Information Processing Society
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• v.4 no.9
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• pp.2333-2341
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• 1997

The hyperlinks to related nodes should be changed when we insert, or modify an information in a hypertext database. We can find more informations by means of hyperlinks that are based upon hypertext indexes. Therefore, the management of the hypertext indexes is an important component for dynamic information storage. In this paper, we suggest a method to manage the hypertext indexes and to determine hyperlinks automatically by using a dynamic indexer. We also construct index, stopword, and postposition dictionaries, an inverted index file, and a thesaurus to help the dynamic indexer.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.393-395
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• 2000

We studied to improve the stability of retrovirus during freeze-drying. Through selection of the additives, we chose the trehalose, trehalose-PVP colyophilized mixture which were most effective additive on retrovirus storage. Through thermal analysis by DSC. in case of adding trehalose, thermal change shift to $15^{\circ}C$ from $10^{\circ}C$. As a result, we found it that Tg have important role to improve the stability of retrovirus. When retrovirus was storaged at the different temperature, the activity of freeze-dried retrovirus with trehalose sustained for 8 week below $4^{\circ}C$, But freeze-dried retrovirus without additives showed the activity less than 40% at all temperature.

• Food Science and Preservation
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• v.31 no.3
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• pp.433-443
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• 2024

This study investigated the effect of packaging method and root trimming on quality of green onions during storage. Two packaging methods (tied with string, S or packaged with film bag, FP) and two root trimming states (attaching the roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were treated after harvest. Then, the green onions stored at 20℃ for 8 days and 1℃ for 6 weeks to investigate changes in quality. When stored at 20℃, the differences in marketability between S and FP were minimal, while when stored at 1℃, the marketability of the FP remained higher than that of S. The leaf color change in CR progressed faster than in the AR treatment group, leading to faster quality deterioration. The occurrence of weight loss, browning, and softening of stems progressed as the storage period elapsed. However, except weight loss, they were at a level that did not affect marketability within the marketability limit period determined by color change and wiltig of leaves. The allicin and quercetin contents of stems increased in the early stages when quality deteriorated after harvest but decreased as quality deterioration became more severe.

• Food Science and Preservation
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• v.6 no.4
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• pp.442-447
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• 1999

A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

• Economic and Environmental Geology
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• v.52 no.1
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• pp.37-48
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• 2019

In geological $CO_2$ sequestration, the behavior of $CO_2$ within a reservoir can be characterized as two-phase flow in a porous media. For two phase flow, these processes include drainage, when a wetting fluid is displaced by a non-wetting fluid and imbibition, when a non-wetting fluid is displaced by a wetting fluid. In $CO_2$ sequestration, an understanding of drainage and imbibition processes and the resulting NW phase residual trapping are of critical importance to evaluate the impacts and efficiencies of these displacement process. This study aimed to observe migration and residual trapping of immiscible fluids in porous media via cyclic injection of drainage-imbibition. For this purpose, cyclic injection experiments by applying n-hexane and deionized water used as proxy fluid of $scCO_2$ and pore water were conducted in the two dimensional micromodel. The images from experiment were used to estimate the saturation and observed distribution of n-hexane and deionized water over the course drainage-imbibition cycles. Experimental results showed that n-hexane and deionized water are trapped by wettability, capillarity, dead end zone, entrapment and bypassing during $1^{st}$ drainage-imbibition cycle. Also, as cyclic injection proceeds, the flow path is simplified around the main flow path in the micromodel, and the saturation of injection fluid converges to remain constant. Experimental observation results can be used to predict the migration and distribution of $CO_2$ and pore water by reservoir environmental conditions and drainage-imbibition cycles.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.351-355
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• 2017

Tolaasin, peptide toxin produced by Pseudomonas tolaasii, causes a brown blotch disease on the cultivated mushrooms. Tolaasin peptides form membrane pores and disrupt cellular membrane structure. Molecular actions of tolaasin consist of the aggregation of peptide molecules, binding to the cell membrane, and formation of membrane pores. Therefore, the inhibitions of any of these actions are able to suppress the blotch disease. We have isolated and identified several tolaasin inhibitors (named tolaasin inhibitory factors, TIF) from food additives. TIFs were able to suppress the blotch-formation by the pathogen inoculated to the mushrooms. In this study, TIFs were incubated under various conditions and their activities for the inhibition of tolaasin-induced hemolytic activity were investigated. Since TIFs are unsaturated carbon compounds, they were sensitive to the air exposure and light irradiation. In the anaerobic conditions, TIFs were stable and their activities were decreased by 10% for three months. However, near 90% of TIF activity was suppressed by two weeks in the presence of air and sun light. Temperature did not show any significant effects on the activity of TIF, since storages at 5, 25, $45^{\circ}C$ did not show any difference. Therefore, for the stable storage of TIF compounds, container should be designed to be dark and air-tight.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.202.1-202.1
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• 2014

최근 대용량 에너지 저장장치로 사용하고자 하는 리튬-공기전지는 리튬 음극과 액체 전해질 사이의 화학적 불안정성이 문제가 되고 있다. 또한 리튬이온전지는 액체전해질의 사용으로 인해 폭발 등의 안정성 문제가 대두되고 있는 실정이다. 때문에 리튬-공기전지에서 리튬 음극을 액체 전해질로부터 보호할 수 있으며, 리튬이온전지의 액체전해질과 대체하였을 때 전극과도 안정한 고체전해질의 연구가 필요하다. 고체전해질은 구조적으로 crystalline, glassy, 폴리머로 나눌 수 있는데, 이 중 crystalline 구조의 고체전해질은 glassy 및 폴리머 고체전해질에 비해 상온에서 비교적 이온전도도가 높다고 알려져 있다 [1]. 그러나 이온전도도가 높은 황화물 및 질화물 고체전해질은 수분에 민감한 반면 [2,3], 산화물 계열의 물질은 안정할 것으로 예상된다. 본 연구에서는 이온전도도가 높은 산화물인 lithium lanthanum titanate ($Li_{0.5}La_{0.5}TiO_3$, LLTO)를 고체전해질로 선정하여 다양한 환경에서 화학적 안정성에 관해 연구하였다. LLTO와 각종 용액과의 화학적 안정성을 살펴보기 위해 고체전해질을 DI water, 1 M $LiPF_6$ Ethylene Carbonate (EC)-Dimethyl Carbonate (DMC) (50:50 vol.%), 0.57 M LiOH (pH=13), 0.1 M HCl (pH=1)에 immersion하고 무게, 표면형상, 상(phase), 이온전도도 등의 변화를 관찰하였다. 또한 LLTO와 전극간의 반응성을 알아보기 위해 LLTO 분말과 음극물질인 $Li_4Ti_5O_{12}$ 및 양극물질인 $LiCoO_2$ 분말을 혼합한 후 $300^{\circ}C{\sim}700^{\circ}C$의 온도범위에서 열처리하여 반응을 가속화 한 후 상변화 현상을 살펴보았다.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.312-318
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• 1990

The effects of blanching, homogenization and heat sterilization on the stability of soymilk suspension were investigated by determination of nitrogen solubility index(NSI) of suspension and measuring the volume of precipitates and cream separated. The results obtained were that the NSI was decreased as the blanching temperature increased from $50^{\circ}C\;to\;80^{\circ}C$. The soybean particles having $8{\mu}$ by grinding showed more stable soymilk than that of $53{\mu}$. The stability was increased as the homogenizing pressure increased to $200kg/cm^2$ and repeated homogenizing process gave more stability than single one. The sterilization resulted a significant decrease in stability as it was heated at $120^{\circ}C-125^{\circ}C$ for more than 30 minutes.