• 한국식품위생안전성학회지
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• 제16권1호
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• pp.61-65
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• 2001

Electron capture deteotor가 장착된 gas chromatography를 이용하여 간장에서 3-monochloro-1, 2-propanediol(MCPD)의 효율적인 분석조건을 조사하였다. MCPD를 직접 분석하는 것 보다 MCPD를 phenylboric acid로 유도체화하여 분석하는 경우가 sharp한 peak를 얻을 수 있었으며, 감도도 우수하였다. 유도체화 방법을 실온에서 5분간 vortex혹은 9$0^{\circ}C$에서 20분 반응시켜 분석한 결과, R값이 각각 0.9997과 0.9977로 큰 차이를 보이지는 않았다. MCPD의 추출방법은 Extrelut 3 column을 사용하는 것이 ethyl acetate로 직접 추출하는 것보다 회수율이 월등히 높았으며, MCPD의 농노가 높을수록 회수율이 낮게 나타났다. 하지만 MCPD를 정성적으로 분석하고자 할 경우 ethyl acetate로 직접 추출하는 방법도 유효한 것으로 나타났다. 간장에 MCPD를 spiking 하고 gas chromatography-electron capture detector 및 gas chromatography-mass selective detector로 분석한 결과 sharp한 모양의 peak를 얻을 수 있었으며, mass spectrum으로 MCPD를 확인할 수 있었다.

• 한국산학기술학회논문지
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• 제19권2호
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• pp.21-27
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• 2018

나프타분리공정은 원유에서 증류 공정에 의해 얻어지는 풀레인지납사(Full Range Naphtha)를 원료로 하여 끓는점 차이에 의해 각각 경질납사, 중질납사 및 등유 반제품으로 순차적으로 분리한다. 이러한 전통적인 분리 방법은 2성분을 분리하는 Column을 연속으로 설치하여 생산한다. 이러한 분리방법은 리보일러에서 소비되는 에너지가 증류탑 내부 고비점 성분을 분리시키는 데 사용되고 이 에너지의 대부분은 탑정의 냉각기에서 응축열로 버려지게 때문에 에너지 낭비가 큰 것으로 알려져 있다 본 연구에서는 납사분리공정의 2개의 Column을 Petlyuk Column으로 설계하였다. 탑내 조성분포가 평형관계만으로 계산되는 이상적 단수 효율 하에서 stage to stage 계산방법으로 구조적 설계를 하였고 일반 증류탑과 비교한 결과 제시된 Petlyuk Distillation Column의 설계 방법이 기존의 3-column 모델법보다 설계 시간이 단축될 뿐만 아니라 증류탑내의 액의 조성분포를 평형증류 조성곡선과 유사하도록 설계함으로써 에너지 효율 측면에서도 효율적임을 입증하였다. 또한 같은 tray 단수하에서 Petlyuk Column은 일반 증류탑 대비 약 12.3% 에너지가 절약될 뿐만 아니라 초기 투자비도 절약됨을 알 수 있었다.

• 한국수산과학회지
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• 제30권1호
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• pp.79-87
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• 1997

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.

• 한국수산과학회지
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• 제14권3호
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• pp.158-164
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• 1981

식품 저장용 옹기유의 납 용출양의 변화에 대하여 여러 가지 조건에서 검토한 결과를 요약하면 다음과 같다. 1) 옹기유의 납 용출양은 pH가 낮을수록 용출양이 많았으며, pH4이하에서는 저장기간이 경과함에 따라 기간당용출양도 증가하였으나, pH6 이상에서는 검출되지 않았다. 2) 외관상의 색채로 볼 때 붉고 광택이 있는 것이 검은 것 보다 납이 많이 용출되었으며 이것은 산화납을 사용하여 저온소성한 것으로 추정되었다. 3) 용출온도에 따라 용출양을 비교해 보면 $100^{\circ}C$에서 6시간 정도의 가열로써는 납은 검출되지 않았다. 4) 김치를 포함한 각종 산성 식품을 저장하는 경우 모두 3주 이상 경과하면 납의 용출양이 증가하였다. 5) 시판되고 있는 식기류를 $4\%$(v/v)아세트산용액으로 24시간 실온에서 용출시키면 납은$ND\sim171.1ppb$, 구리 $ND\sim4.71ppb$ 및 카드뮴 $ND\sim5.92ppb$의 범위로 검출되었다.

• 공업화학
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• 제8권3호
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• pp.446-453
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• 1997

광물인 금홍석과 공업용 $K_2CO_3$를 사용하여 $1000^{\circ}C$, 3시간 그리고 $K_2O$에 대한 금홍석의 몰비 2.0의 조건으로 초생상을 합성하였으며, 이를 비등수로 10시간 처리하여 중간상인 층상 구조의 사비탄산칼륨을 합성하였다. 그리고 중간상을 0.005M의 염산으로 30분 동안 처리하여 $KHTi_4O_9{\cdot}1.1H_2O$를 얻었으며, 이를 $400{\sim}600^{\circ}C$의 온도범위에서 열처리하여 길이 $10{\mu}m$, 직경 $0.2{\mu}m$의 팔티탄산칼륨을 합성하였다.

• 한국의류산업학회지
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• 제17권6호
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• pp.1030-1038
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• 2015

The purpose of this study is to investigate the dyeability of crabyon fiber contained cotton towels after dyeing with gallut. In this study, the colorants of gallnut were extracted with boiling water at 60℃ and 60min. Crabyon, composite fiber of Chitin/Chitosan and cellulose, is manufactured by uniformly blending Chitin/Chitosan and cellulose viscose and extruding the blended viscose into spin-bath. Cotton towels with crabyon fiber dyed with extracted solution from gallnut according to concentration, temperature and time. Crabyon fiber contained cotton towels dyed using gallnut were pre of post-mordanted using Al, Cu, and Fe. The dyeability(K/S) and color characteristics(L^*, a^*, b^*, C, and h(color angle)) of dyed crabyon fiber contained cotton towels were measured by computer color matching machine and photographs. The crabyon fiber composition of cotton towels was conformed by amide peak(-CONH-) of chitin or chitosan of FT-IR spectroscopy. The results obtained were as follows; The amide peak of crabyon fiber contained cotton towels appeared at about 1652 cm⁻¹. The dyeability of crabyon fiber contained cotton towel was increased gradually with increasing concentration of gallnut dyeing solution and saturated at about 150%(o.w.f). The optimum dyeing temperature and dyeing time were 90~100℃ and 80minutes expectively. The crabyon fiber contained cotton towels were dyed reddish yellow by non, Al, and Cu mordanting, reddish blue by Fe mordanting, respectively. The fastness to washing according to concentration of gallnut in and mordanting method indicated good grade result as more than 3~4 degree in all conditions.

• Toxicological Research
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• 제32권4호
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• pp.337-343
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• 2016

We determined the toxicity of mixtures of ethyl acetate (EA), isopropyl alcohol (IPA), methyl ethyl ketone (MEK), toluene (TOL) and xylene (XYL) with half-maximal effective concentration ($EC_{50}$) values obtained using human hepatocytes cells. According to these data, quantitative property-activity relationships (QPAR) models were successfully proposed to predict the toxicity of mixtures by multiple linear regressions (MLR). The leave-one-out cross validation method was used to find the best subsets of descriptors in the learning methods. Significant differences in physico-chemical properties such as boiling point (BP), specific gravity (SG), Reid vapor pressure (rVP) and flash point (FP) were observed between the single substances and the mixtures. The $EC_{50}$ of the mixture of EA and IPA was significantly lower than that of contained TOL and XYL. The mixture toxicity was related to the mixing ratio of MEK, TOL and XYL (MLR equation $EC_{50}=3.3081-2.5018{\times}TOL-3.2595{\times}XYL-12.6596{\times}MEK{\times}XYL$), as well as to BP, SG, VP and FP (MLR equation $EC_{50}=1.3424+6.2250{\times}FP-7.1198{\times}SG{\times}FP-0.03013{\times}rVP{\times}FP$). These results suggest that QPAR-based models could accurately predict the toxicity of polar and nonpolar mixtures used in rotogravure printing industries.

• 한국식품조리과학회지
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• 제20권6호
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• pp.650-657
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• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.

• Bulletin of the Korean Chemical Society
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• 제35권12호
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• pp.3637-3641
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• 2014

In this study, we analyzed the toxicity of mixtures of dimethylformamide (DMF) and methyl ethyl ketone (MEK) or DMF and toluene (TOL) and predicted their toxicity using quantitative structure-activity relationships (QSAR). A QSAR model for single substances and mixtures was analyzed using multiple linear regression (MLR) by taking into account the statistical parameters between the observed and predicted $EC_{50}$. After preprocessing, the best subsets of descriptors in the learning methods were determined using a 5-fold cross-validation method. Significant differences in physico-chemical properties such as boiling point (BP), specific gravity (SG), Reid vapor pressure (rVP), flash point (FP), low explosion limit (LEL), and octanol/water partition coefficient (Pow) were observed between the single substances and the mixtures. The $EC_{50}$ of the mixture of DMF and TOL was significantly lower than that of DMF. The mixture toxicity was directly related to the mixing ratio of TOL and MEK (MLR $EC_{50}$ equation = $1.76997-1.12249{\times}TOL+1.21045{\times}MEK$), as well as to SG, VP, and LEL (MLR equation $EC_{50}=15.44388-19.84549{\times}SG+0.05091{\times}VP+1.85846{\times}LEL$). These results show that QSAR-based models can be used to quantitatively predict the toxicity of mixtures used in manufacturing industries.

• Journal of Preventive Medicine and Public Health
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• 제21권2호
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• pp.238-244
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• 1988

This study was conducted to investigate the causes of burn and emergency cares taken on the spot for the burn patient. Study population included 161 burn patients admitted to 2 university hospitals and 1 general hospital in Taegu from November 1, 1987 to April 30, 1988. Patients or guardians were interviewed with a structured questionnare. Out of 161 burn patients 111(68.9%)were males and 50(31.1%) females. Preschool children of 1-4 years old accounted for 29.8% of the total patients. Burns of children under 15 years of age took place at home in 91.0%, while 48.3% of burns of adult (15 years and over)males occurred at the working place, and 68.0% of adult females occurred at the home. Out of total burns occurred at home 39.8% took place at kitchen/dining room and 24.1% in the room. The most common cause of burns in children was the boiling water or hot food (74.3%). In adults the common causes were electrical burn(22.4%), hot water or food(19.0%) and explosion(12.1%) for males, and hot water or food(32.0%) and explosion (20.0%) for females. Common emergency cares for the burn taken on the spot were undressing(64.6%), pouring Soju(liquor)(13.7%), and pouring cold water(5.0%). There were a few cases who applied ash, soy or salt. To prevent burn, it is recommended to remodel the traditional kitchen and coal-briquet hole, to strengthen the safety control of LP Gas and LN Gas supply, to educate the public for the handling method for such gases, to strengthen the occupational safety control, to improve the safety device for the electric wire and socket, and to limit the temperature of hot water at home and public baths.