• Journal of Advanced Marine Engineering and Technology
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• 제33권2호
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• pp.252-258
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• 2009

Engine bench tests has been done on a common-rail diesel engine with bio-diesel fuel to study effects of B100 and B20 on output power, fuel consumption and emissions. Test results show that B100 and B20 could reduce PM, HC, CO emission and smoke, but power decrease, fuel consumption increase and NOx increase obviously, B100 reduce PM and DS with $50%{\sim}70%$ and $80%{\sim}85%$ compared with diesel fuel, while B20 reduce PM and DS with $25%{\sim}35%$ and $30%{\sim}40%$. NOx of B100 and B20 increase $5%{\sim}20%$ compare to diesel.

• 대한화학회지
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• 제55권6호
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• pp.1012-1017
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• 2011

Novel surfactants have been synthesized by catalytic chloropropoxylation reaction of carboxylic acid fractions of sunflower, olive, cottonseed, soya-bean, castor and corn oils with 2-(chloromethyl)oxirane. Colloidal-chemical parameters as well as petroleum-collecting and petroleum-dispersing capacities of the synthesized chloropropoxylate esters having heterochain of various lengths have been determined. Influence of carboxylic acid fractions composition and length of chloroxypropylene chain on petroleum-collecting and dispersing capacities has been revealed.

• 한국수산과학회지
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• 제27권6호
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• pp.675-681
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• 1994

통조림 식품의 가열살균 공정은 에너지 소비와 제품의 미생물학적 안전성, 영양적 및 기호적 품질을 감안하여 최적화되어야 한다. 본 연구에서는 일차적으로 가열살균에 따른 에너지 소비와 제품의 미생물학적 안전성과의 관계를 최적화하고자 하였다. 참치 기름담금 통조림을 서로 다른 살균조건 즉, $F_0$-값을 달리하여 열처리하고, 마이크로 컴퓨터를 이용하여 자체 개발한 $F_0$-값 측정 씨스템을 사용하여 측정한 $F_0$-값과 미생물학적 안전성과의 관계를 조사하여 적정 $F_0$-값을 제시하였다. 참치 기름담금 통조림의 냉점은 시험대상 통조림의 기하학적 중심이 아니라 내용물의 무게 중심이었으며, 시험대상 통조림들을 레토르트에 무작위하게 넣는 경우에 레토르트 내의 통조림의 위치는 F0-값에 영향을 미치지 않았다. 또한 미생물에 의한 원료의 오염방지를 위하여서는 가열살균 이전의 공정을 가능한 한 단축시켜야 함을 확인하였다. 원료 및 자숙한 참치에서 분리된 내열성 박테리아는 S. subtilis, B. cereus 및 B. pasteurii였고 이 중 내열성이 가장 큰 것은 B. subtilis였으나, $F^0$-값 6분 이상의 제품에서는 저장 중에도 미생물이 전혀 검출되지 않았으며, 상업적 살균에 의해 생산되는 참치 기름담금 통조림의 가열살균 기준으로는 $F_0$-값 6분이 적당한 것으로 판단되었다.

• 한국수산과학회지
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• 제28권5호
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• pp.569-576
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• 1995

훈제 굴 통조림의 가열살균기준 설정을 위하여 $105^{\circ}C\;-\;115^{\circ}C$의 온도범위에서 Fo-값을 달리하여 살균한 제품을 $5^{\circ}C\;-\;50^{\circ}C$의 서로 다른 온도에 저장하면서 품질의 안전성을 검토하였다. $110^{\circ}C$에서 Fo-값 5.92분 이상으로 살균한 제품은 6개월 동안의 저장에도 pH, 아미노질소의 양, 산가, 그리고 TBA-값에 거의 변화가 없었다. 온도 $105^{\circ}C$ 및 $115^{\circ}C$에서 Fo-값 $5.50\pm0.1$분 및 $6.50\pm0.1$분으로 살균하여 4개월 저장한 제품에서도 같은 결과를 확인하였다. 그러나 온도 $110^{\circ}C$에서 Fo-값 5.92분 미만으로 열처리한 제품에서는 품질변화가 심하게 일어남이 확인되었다. 따라서 훈제 굴 통조림의 가열살균기준으로서는 Fo-값 6.0분이 적당한 것으로 판단되었다.

• 한국식품과학회지
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• 제6권3호
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• pp.138-146
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• 1974

체중(體重) $47g{\sim}60g$되는 이유직후(離乳直後)의 흰쥐(Splague Dowley) 수컷 60마리를 사용(使用)하여 식이중(食餌中) 단백급원(蛋白給源)을 바꾸어 탈지유(脫脂乳), 대두박(大豆粕), 참깨박(粕), 채종박(菜種粕), 해바라기씨박(粕), 면실박(棉實粕)을 각각 24주간(週間) 투여(投與)하는 동안, 체중(體重)의 변화(變化), 장기중량(臟器重量) 변화(變化), 혈청(血淸) 및 간(肝) 조직내(組織內) 구성지질중(構成脂質中) Cholesterol, Phospholipid, Triglyceride를 정량(定量) 비교(比較) 관찰하였다. 1) 각종(各種) 유종실박중(油種實粕中) 단백질(蛋白質)은 대두박(大豆粕)과 혼용(混用)함으로써 기(其) 질적(質的)인 향상(向上)을 엿볼수 있었으며, 특(特)히 참깨박(粕)과 해바라기씨박(粕)은 식용(食用)으로서 권장할 수 있다고 사료(思料)된다. 2) 채종박(菜種粕)과 면실박(綿實粕) 같이 이미 독성성분(毒性成分)의 함유(含有)가 문제(問題)된 박(粕)에 있어서도, 실험동물(實驗動物)의 혈청(血淸) 및 간(肝) 조직내(組織內) 지방성분(脂肪成分) 함량(含量) 변화(變化)로 보아, 독성작용(毒性作用)은 인정(認定)할 수 없었으며, 이후 더 많은 검토(檢討)가 필요(必要)하다고 사료(思料)된다.

• 한국식품조리과학회지
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• 제6권2호
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• pp.37-50
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• 1990

The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40${\pm}$2$^{\circ}C$ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.25-32
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• 1990

In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at $40{\pm}2^{\circ}C$ for 35 days and heated at $185{\pm}2^{\circ}C$ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at $40{\pm}2^{\circ}C$ for 35 days, the contents of total trans fatty acids were increased from $0.5{\sim}12.3%$ to $0.8{\sim}20.5%$. The kinds of trans fatty acids found were $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,c-C_{18:3}$ in $SBO,\;t-C_{18:1},\;t,c-C_{18:2}$ in $CGO,\;t-C_{16:1},\;t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2}$ in CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,t-C_{18:3},\;t-C_{20:1}$ were detected in ST. 2. In the case of heating at $185{\pm}2^{\circ}C$ for 24 hours, the contents of total trans fatty acid were $1.6{\sim}37%$. 2% in all samples. Heating made more remarkable isomerization than incubation $(40{\pm}2^{\circ}C)$. Specially, $c,c,t-C_{18:3}$ in $SBO,\;t,t,t-C_{18:3}$ in $MG,\;t,c,t-C_{18:3},\;t,t,t-C_{18:3}$ in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.

• Archives of Pharmacal Research
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• 제9권2호
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• pp.87-91
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• 1986

In attempt to develop a drug delivery system using serum albumin microspheres, bovine serum albumin microspheres containing antitumar agent. Cytarabine, were prepared. The shape, surface characteristics, size distribution, behavior of in vivo distribution, drug release behavior, and degradation of albumin microsphers in animal liver issue homogenate and proteolytic enzyme were investigated. The shape of albumin microspheres was spherical and the surface was smooth and compact. The size distribution of the albumin microspheres was effected by dispertion forces during emulsification and albumin concentration. Distribution of albumin microspheres after imtravenous administration in rabbit was achieved immediately. In vitro, albumin microsphere matrix was so hard that it retained most of cytarabine except initial burst during the first 10 minutes, and the level of drug release during the initial burst was affected by heating temperature, drug/albumin microsphere matrix was so hard that it retained most of cytarabine except initial burst during the first 10 minutes, and the level of drug release during the initial burst was affected by heating temperature, drug/albumin concentration ratio and size distribution. After drug release test, the morphology of albumin microspheres was not changed. Albumin microsphere matrix was degraded by the animal liver issue homogenate and proteolytic enzyme. The degree of degradation was affected by heating temperature.

• Archives of Pharmacal Research
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• 제8권3호
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• pp.159-168
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• 1985

In attempt to develop a drug delivery system using serum albumin microspheres, bovine serum albumin microspheres containing antitumor agent, cytarabine, were prepared. The shape, surface characteristics, size distribution, behavior of in vitro distribution, drug release behaior, and degradation of albumin microspheres in animal liver tissue homogenate and proteolytic enzyme were investigated. The shape of albumin microspheres was spherical and the surface was smooth and compact. The size distribution of the albumin microspheres was affected by dispersion forces during emulsification and albumin concentration. Distribution of albumin mirospheres after intravenous administration in rabbit was achieved immediately. In vitro, albumin microsphere matrix was so hard that it retained most of cytarabine except initial burst during the first 10 minutes, and the level of drug release during the initial burst was affected by heating temperature, drug/albumin concentration ratio and size distribution. After drug release test, the morphology of albumin micropheres was not changed. Albumin microsphere matrix was degraded by the rabbit liver tissue homogenate and proteolytic enzyme. The degree of degradation was affected by heating temperature.

• 한국식품과학회지
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• 제24권1호
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• pp.82-85
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• 1992

가스크로마토그라프법으로 마요네즈 중의 스테롤을 정량하는데 있어서 충전컬럼과 모세관 컬럼을 사용하여 비교 연구하였다. 두 컬럼의 경우 4종의 스테롤(cholesterol, campesterol, stigmasterol, ${\beta}-sitosterol$)이 모두 뚜렷히 분리되었으나 모세관 컬럼이 신속성, 재현성, 분리능 면에서 우수하였다. 한편, 제품에 적용하여 분석한 결과, 측정된 cholesterol 함량으로부터 추정한 시판 마요네즈 난황사용량은 충전컬럼의 경우 $2.69{\sim}7.11%$, 모세관 컬럼의 경우 $2.42{\sim}6.08%$ 범위이었으며, 스테롤 조성으로부터 마요네즈 제조에 사용된 식용유는 대두유 및 면실유임을 알 수 있었다.