• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.281-284
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• 1997

Heat-induced gelation is an important functional property of whey proteins. Preheating of calcium reduced whey was reported to increase gel strength. 5% whey-protein solutions were preheated at pH7 and at various temperatures(60~8$0^{\circ}C$) for 15 minutes. The amount of soluble aggregates and denaturation enthalpy of preheated whey proteins were measured. Preheating temperature was negatively correlated with denaturation enthalpy($R^2$=0.857, P=0.08) and positive with the amount of soluble aggregates($R^2$=0.921, P=0.002). Denaturation enthalpy was negatively correlated with gel strength($R^2$=0.93, P=0.002). Soluble aggregates and gel strength were positively correlated($R^2$=0.972, P=0.0003). The formation of three dimensional gel network requires controlled protein denaturation and aggregation. Since preheating leads to the partial denaturation of proteins and the formation of soluble aggregates, preheated whey proteins have a higher gel strength than non-preheated one.

• Applied Biological Chemistry
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• 제47권1호
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• pp.33-40
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• 2004

Ubiquitin 폴딩 반응의 초기에 나타나는 transient 폴딩 intermediate 상태의 열역학적인 특성을 연구하였다. 온도와 화학변성제의 농도를 바꾸어주면서 측정한 폴딩 kinetics의 결과로부터 unfolded 상태와 intermediate 상태의 평형상수 및 자유에너지를 quantitative kinetic modeling을 통하여서 구하였으며 또한 온도에 따른 자유에너지의 변화로부터 unfolded 상태에서 intermediate 상태로 전환될 때의 열역학적 함수인 ${\Delta}H,\;{\Delta}S,\;{\Delta}C_p$를 구하였다. Ubiquitin이 unfolded 상태에서 intermediate 상태가 될 때의 ${\Delta}C_p$는 unfolded 상태에서 native 상태로 되는 과정의 ${\Delta}C_p$의 약 80% 정도 되었다. 이것은 intermediate가 native 상태에 가까운 매우 조밀한 구조를 이루고 있는 ensemble state임을 나타낸다. 상온에서의 ${\Delta}H$는 양의 값을 보였다. 이는 ubiquitin의 unfolded 상태에서 소수성 잔기 주위에 위치한 물 분자의 규칙적인 구조가 intermediate 상태가 될 때 와해되기 때문이라고 여겨진다. 이러한 양의 enthalpy는 자유로워진 물 분자에 의한 전체 계의 entropy의 증가에 의하여서 보상되어 unfolded 상태에서intermediate 상태로의 전환은 음의 자유에너지를 갖게 되며 폴딩 반응의 초기에 관찰되는 것으로 여겨진다.

• 한국연소학회지
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• 제4권2호
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• pp.51-62
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• 1999

NOx formation in turbulent flames is strongly coupled with temperature, superequilibrium concentration of O radical, and residence time. This implies that in order to accurately predict NO level, it is necessary to develop sophisticated models able to account for the complex turbulent combustion processes including turbulence/chemistry interaction and radiative heat transfer. The present study numerically investigates the turbulent nonpremixed hydrogen jet flames using the laminar flamelet model. Flamelet library is constructed by solving the modified Peters equations and the turbulent combustion model is extended to nonadiabatic flame by introducing the enthalpy defect. The effects of turbulent fluctuation are taken into account by the presumed joint PDFs for mixture fraction, scalar dissipation rate, and enthalpy defect. The predictive capability of the present model has been validated against the detailed experimental data. Effects of nonequilibrium chemistry and radiative heat loss on the thermal NO formation are discussed in detail.

• 한국연소학회:학술대회논문집
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• 한국연소학회 1999년도 제19회 KOSCO SYMPOSIUM 논문집
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• pp.93-104
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• 1999

NOx formation in turbulent flames is strongly coupled with temperature, superequilibrium concentration of O radical, and residence time. This implies that in order to accurately predict NO level, it is necessary to develop sophisticated models able to account for the complex turbulent combustion processes including turbulence/chemistry interaction and radiative heat transfer. The present study numerically investigates the turbulent nonpremixed hydrogen jet flames using the laminar flamelet model. Flamelet library is constructed by solving the modified Peters equations and the turbulent combustion model is extended to nonadiabatic flame by introducing the enthalpy defect. The effects of turbulent fluctuation are taken into account by the presumed joint PDFs for mixture fraction, scalar dissipation rate, and enthalpy defect. The predictive capability of the present model has been validated against the detailed experimental data. Effects of nonequilibrium chemistry and radiative heat loss on the thermal NO formation are discussed in detail.

• 대한화학회지
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• 제24권2호
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• pp.108-114
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• 1980

정전기적모델과 결합의 단순한 부가성을 이용하여 아주 극성인 화합물의 표준생성열$({\Delta}H_f\;^{\circ})$를 계산하는 간단한 방법을 제안하였다. 이 ${\Delta}H_f\;^{\circ}$에 대한 할로메탄의 bond 기여도는 각각 ${\Delta}H_f\;^{\circ}(C-F)=-36.44\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-Cl)=-2.57\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-Br)=5.32\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-I)=19.18\;kcal/mole,\;and\;{\Delta}H_f\;^{\circ}(C-H)=-3.61\;kcal/mole$로 얻어졌고 이 갑들과 정전기적 에너지들로부터 계산한 ${\Delta}H_f\;^{\circ}$는 실험치와 잘 일치함을 보였다.

• Bulletin of the Korean Chemical Society
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• 제8권2호
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• pp.118-122
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• 1987

The micelle formation of NaDC was studied by fluorometric and viscometric measurements. The thermodynamic parameters of the primary and secondary micellization of the bile salt were evaluated. The primary micelle formation was appeared to be an entropy driven process due to hydrophobic effect, while the major driving force for secondary micelle formation of the bile salt is the large negative enthalpy. The secondary micelle provides less hydrophobic environment to pyrene than the primary micelle does. The cooperative aggregation of primary micelles via hvdrogen bond formation was proposed for the secondary micelle formation.

• 대한화학회지
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• 제48권2호
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• pp.123-128
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• 2004

폴리아민과 이미다졸 유도체에 대해서 AM1, PM3, ZINDO/1법으로 형성엔탈피(${\Delta}H_f$), HOMO, LUMO에너지 및 쌍극자힘(${\mu}_D$) 값을 얻었다. 이들 리간드를 Ni(II)에 배위시킨 Ni(II)착물의 저해활성효과를 ZINDO/1(Zerner''s Intermediate Neglect of Differential Overlap No.1)법으로 조사하였다. Ni(II)착물의 중심금속의 알짜전하 값이 0.03 이상과 형성엔탈피가 음의 값으로 300 eV이상에서 실험적인 저해활성 값이 나타남을 보였다. 그 결과 Ni(II)착물은 불안정한 5배위 사각피라미드형인 [Ni(dpt)(tn)]$^{2+}$(dpt=3,3''-diaminodipropylamine)(tn=1,3-diaminopropane)와 일그러진 사면체인 [Ni(N-PropIm)$_2$(NCS))$_2$](N-PropIm=N-Propylimidazole)를 제외한 착물에서는 저해활성 값이 나타남을 알 수 있었다.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.215-220
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• 1999

The Physical properties of corn starch were investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry during the formation of enzyme-resistant starch(RS). Samples were studied in their native states and after annealing at 50, 55, 60 and 65℃ in excess water(starch : water=1:3) for 48hr. Starch granules became smaller and more rounded after annealing than in their native state. Annealing did not change the X-ray profile of native corn starch. After autoclaving-cooling cycles, native starch lost most of its crystallinity but annealed ones showed some of their crystallinity left as diffuse or poor B-type, which didn't relate to increasing Rs yields. During formation of RS, however, both native and annealed starches changed their X-ray profile from A-type to poor B-type of retrograded amylose. Annealing caused an increase in gelatinization temperature and enthalpy, but a narrowing of gelatinization temperature range. Only starch annealed at 65℃, however, showed a decrease in enthalpy even though its gelatinization temperature increased, which appeared to be due to the partial gelatinization in the amorphous region during annealing. Peak height index(PHI), the ratio of ΔH to Ti-To, increased by annealing. PHI values, therefore, showed the possibility as an indicator to predict RS yield which cannot be differentiated by differential scanning calorimetry and X-ray diffraction data.

• Bulletin of the Korean Chemical Society
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• 제34권3호
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• pp.810-814
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• 2013

The thermodynamic parameters for the intercalative interaction of structurally related well known intercalators, 9-aminoacridine (9AA) and proflavine (PF) were determined by means of fluorescence quenching study. The fluorescence intensity of 9AA decreased upon intercalation to DNA, poly[$d(A-T)_2$] and poly[$d(G-C)_2$]. A van't Hoff plot was constructed from the temperature-dependence of slope of the ratio of the fluorophore in the absence and presence of a quencher molecule with respect to the quencher concentration, which is known as a Stern-Volmer plot. Consequently, the thermodynamic parameters, enthalpy and entropy change, for complex formation was calculated from the slope and y-intercept of the van't Hoff plot. The detailed thermodynamic profile has been elucidated the exothermic nature of complex formation. The complex formation of 9AA with DNA, poly[$d(A-T)_2$] and poly[$d(G-C)_2$] was energetically favorable with a similar negative Gibb's free energy. On the other hand, the entropy change appeared to be unfavorable for 9AA-poly[$d(G-C)_2$] complex formation, which was in contrast to that observed with native DNA and poly[$d(A-T)_2$] cases. The equilibrium constant for the intercalation of PF to poly[$d(G-C)_2$] was larger than that to DNA, and was the largest among sets tested despite the most unfavorable entropy change, which was compensated for by the largest favorable enthalpy. The favorable hydrogen bond contribution to the formation of the complexes was revealed from the analyzed thermodynamic data.

• 약학회지
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• 제15권1호
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• pp.8-15
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• 1971

Betacyclodextrin 과 수종의 sulfonamide와의 상호반응을 solubility method로 고찰하였다. 본실험에서 사용한 betacyclodextrin의 농도 범위에서는 sulfonamide의 solubility 증가와 batacyclodextrin의 농도와의 관계 함수관계에 있음을 나타내었다.열역학적인 해석을 시도하여 본반응의 formation constant, free energy, enthalpy 및 entropy를 개측하였다.