• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.430-437
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• 2012

The effects of low temperature and starvation on the physiochemical characteristics of the muscle of the olive flounder Paralichthys olivaceus, were examined. Fish were deprived of feed for 28 days at 2, 4, 6, 8, 10, 12, and $20^{\circ}C$ in order to establish suitable conditions for live fish transportation. Throughout most of the 4 weeks of feed restriction, the physiochemical characteristics of the muscle of olive flounder were found to be dependent on the acclimation temperature. The breaking strength of muscle did not show a significant reduction during feed restriction at 2 and $4^{\circ}C$. With increasing temperatures, however, the breaking strength of muscle differed significantly according to the individual and feed restriction period (P<0.05). The moisture content in muscle acclimated at 10, 12, and $20^{\circ}C$ increased steadily over the feed-restriction period, while the crude lipid content decreased during the same period (P<0.05). At water temperatures above $2-8^{\circ}C$, no significant differences were shown during the same period. After it reached 6, 8, 10, 12, and $20^{\circ}C$, the muscle had an accumulation of lactate, and a loss of ATP. There was no change in the lactate or ATP content during the feed restriction period at 2 and $4^{\circ}C$, although there were differences among the water temperature groups. These results clearly show that temperature can have an important influence on the of muscle of physiochemical characteristics of muscle during live fish transportation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.3 no.2
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• pp.25-31
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• 1996

Various treaments such heating, acid tenting, acid healing, alkaline treating, acid+alkaline renting were attempted to investigate their effects on molar ratio, chemical composition, DTA and specific surface area(SSA) of natural zeolite poder. Molar ratio, Si to AI. of natural zeolite was 4.78, which represented high silica type. Composition of natural zeolite showed that $SiO_2$ was 66.34% $Al_2O_3$ was 13.89%, $Fe_2O_2$ was 1.55% X-ray diffraction showed that main component of natural zeolite was mordenite and clinoptliolite. Differential Thermal Analysis and Thermogravimetry curve of natural zeolite was showed to peak of endothermic peak at $80^{\circ}C$ and it means to the peak of dehydrate reaction, but recristalization was not formed below at $1,000^{\circ}C$. Weight loss during calcination was 16% at $1,000^{\circ}C$. Thermal treatments on SSA of natural zolite powder decreased from $75.2m^2/g\;to\;2.1m^2/g$. In contrast chemical treatments on SSA showed to increase to $300.2m^2/g$(1 N HCl treating), $54.9m^2/g$(1 N NaOH) and $90.9m^2/g$(HCl+NaOH)tudy, it could be proposed to employ acid tret method as packaging materisls for MA packaging.

• Korean Journal of Environmental Biology
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• v.25 no.4
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• pp.342-348
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• 2007

In a previous study, a new antibacterial activity was found from Paenibacillus polymyxa DY1 isolated from Korean soil, which showed a good growth inhibition against various multidrug resistant enteric bacteria. Thus the effect of nutritional factors and physicochemical conditions on the growth of P. polymyxa DY1 cells and the production of antibacterial activity were evaluated in this study. For the growth of P. polymyxa DY1 cells the optimum condition reaches by incubating at $35^{\circ}C$ for 48 hours by shaking at 180 rpm in the basal medium containing 0.6% dextrose, 1.4% ammonium phosphate dibasic, 0.9% peptone, 2.4% glutamine, and 2 mM sodium molybdate with initial pH 8.0. A maximum level of antibacterial activity was obtained when P. polymyxa DY1 was incubated at $35^{\circ}C$ for 48 hours by shaking at 180 rpm in the basal medium with initial pH 8.0 containing 1% dextrose, 1.5% ammonium sulfate, 1.1% casamino acid, 1.9% aspartic acid, and 2 mM ferrous sulfate.

• Proceedings of the KWS Conference
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• 2009.11a
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• pp.12-12
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• 2009

터빈에서 핵심부품인 로터는 블레이드를 원심 운동시키는 대형 단조강이며, 고압의 증기 조건에서 고속회전하며 고온에서 운전과 저온에서 과속시험 동안 높은 원심력을 받는다. 또한 기동/정지 천이 동안 열응력을 받기 때문에, 이러한 운전조건에 부합되는 소재로서는 높은 Creep 강도 및 피로강도를 가지는 CrMoV type의 강종이 사용되어져 왔다. 발전소의 대용량화 및 고온화에 따라 종래의 증기조건에서 사용되어져 왔던 1%CrMoV강은 내산화성 및 내부식성이 문제가 되어 더 이상 사용이 불가하며, 고온/고압하에서도 우수한 소재 특성을 가지는 12%Cr강의 사용이 필수적이다. 그러나 12%Cr강으로 제작되는 로타는 Cr 양이 높기 때문에 저널부에 Galling 또는 Scuffing 이라 불리는 부적절한 마모현상과 사용 중 소착이 발생하기 쉬운 단점이 있기 때문에, 저널부에 Cr 함유량 2~3% 이하의 저합금강을 오버레이 용접하여 육성하는 일체형 가공구조의 로타 저널부가 주목되어 왔다. 따라서 본 연구에서는 Large scale 로타가 용접 도중 급열 및 급냉이 되지 않으면서 균일한 온도로 일정 시간 유지할 수 있는 열관리 장치 개발, 최적 오버레이 용접조건 선정 및 용접부 건전성 시험 평가를 통하여 12%Cr 로타 저널부의 최적 오버레이 용접공정을 확립하고자 하였다. 용접 열관리 장치는 전기저항 가열방식을 적용하고 있으며 용접이 최종 완료되기 전까지 로타 제품 전체는 $93^{\circ}C$이상의 온도로 유지 되어져야 하며, 규정 용접후열처리 온도는 $650^{\circ}C{\pm}14^{\circ}C$ 이다. 또한 로타 오버레이 용접은 모재 Set up $\Rightarrow$ 용접예열 $\Rightarrow$ GTA용접 $\Rightarrow$ SA용접 $\Rightarrow$ 용접후열(Post heating) $\Rightarrow$ 용접후열처리(PWHT) $\Rightarrow$ 정삭가공 $\Rightarrow$ NDE(UT) 순으로 수행 되어진다 실제 로타의 1/3 Scale로 시험편을 제작하여, 오버레이 mockup 시험을 수행한 후 화학성분, 경도 분포, 인장강도, 충격인성 및 굽힘시험을 수행한 결과, 오버레이 용접에서 요구되어지는 용접 물성값을 만족하는 것으로 확인되었다. 또한 균열 등의 선형 결함이나 기공, 슬라그 혼입과 같은 결함은 관찰되지 않았으며, 용접 시 아크의 안정성과 슬라그의 박리성은 양호하였으며 비드의 외관도 미려하여 용접 작업성도 양호하였다.

• Applied Chemistry for Engineering
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• v.18 no.4
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• pp.361-365
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• 2007

The precipitation reaction of some rare earth chlorides ($Ce/Nd/GdCl_3$) in a LiCl-KCl molten salt has been carried out by reaction with oxygen. Identification of rare earth precipitates by reaction with oxygen and effects of oxygen sparging time (max. 420 min) and molten salt temperature ($450{\sim}750^{\circ}C$) on conversion were investigated. In this study, regardless of the oxygen sparging time and the molten salt temperature, oxychlorides (REOCl) for $NdCl_3$ and $GdCl_3$, and an oxide ($REO_2$) for $CeCl_3$ are formed as a precipitate, which are identical with the estimation results of Gibbs free energy of reaction (${\Delta}G_r$). The conversion of rare-earth chlorides into insoluble precipitates was described by using a conversion ratio. The conversion ratio increased exponentially with the oxygen sparging time and finally showed asymptotic value, over 0.999 at $750^{\circ}C$ of the molten salt temperature and over 300 min of sparging time conditions. The conversion ratios were increased with the molten salt temperature. In case of $CeCl_3$, when the sparging time exceed 60 min, the values of the conversion ratio were nearly constant over 0.999 in all experimental temperature conditions.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.71-77
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• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Journal of the Korean Vacuum Society
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• v.7 no.1
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• pp.66-71
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• 1998

Two kinds of $Ga_2S_3:Er$ (type A and type B) single crystals were grown by the chemical transport reaction method using iodine as a transport agent. The single crystals were crystallized into a monoclinic structure. The optical energy band gaps were found to 3.375 eV for the $Ga_2S_3:Er$ (type A) single crystal and 3.365 eV fir the $Ga_2S_3:Er$ (type B) single crystal at 13K. When the $Ga_2S_3:Er$ (type A and type B) single crystals were excited by the 325 nm-line of a Cd-He laser, Photoluminescence spectra of the $Ga_2S_3:Er$ (type A) single crystal exhibited blue emission band peaked at 444 nm and green and red emission bands peaked at 518 nm and 690 nm. Pgitikynubescebce soectra if the $Ga_2S_3:Er$ (typeB) single crystal showed green and red emission bands peaked at 513 nm and 695 nm. Sharp emission peaks in the two kinds if $Ga_2S_3:Er$ single crystal were observed near 525 nm, 553 nm, 664 nm, 812 nm, 986 nm, and 1540 nm and analysed as originating from the electron transitions between the energy levels of $Er^{3+}$ ion.

• Applied Chemistry for Engineering
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• v.5 no.2
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• pp.327-336
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• 1994

The synergistic effects in mechanical mixture catalysts of Mo-V-O and metal oxide were investigated for the selective oxidation of acrolein. The metal oxides used are $SnO_2$, ${\alpha}-Sb_2O_4$, $WO_3$, ${\alpha}-Al_2O_3$, CuO, $MnO_2$, $Cu_2O$, MgO, CoO, and ZnO. Mechanical mixtures of Mo-V-O plus $SnO_2$ or ${\alpha}-Sb_2O_4$ had resulted in higher conversion of acrolein and higher yield of acrylic acid than Mo-V-O. The origin of the synergy is attributed to the cooperation of Mo-V-O and $SnO_2$ or ${\alpha}-Sb_2O_4$, in which $SnO_2$ or ${\alpha}-Sb_2O_4$ forms dissociated oxygens at their oxygen vacancies and transports them to Mo-V-O. $Cu_2O$, MgO, CuO, and $MnO_2$, increased conversion of acrolein but decreased yield of acrylic acid. CoO and ZnO inhibited the catalytic performance of Mo-V-O. The different role of these metal oxides is explained in terms of their oxidation-reduction properties.