• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1292-1296
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• 2007

To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and washed with 25 mM sodium phosphate buffer (pH 7.0) to extract myofibrillar protein. SLM from SM had significantly (p<0.05) higher moisture content and lower crude protein content compared with PH and PM samples. The cooked SLM from PH was darker than that from PM and SM. Gel from PH had significantly (p<0.05) lower L* and hue values, and higher b* and chroma values compared to gels from PM and SM. The cooked SLM from PH had poor water-holding capacity (WHC) resulting in higher cooking loss. SDS-PAGE showed that the bands of myosin and tropomyosin/troponin had reduced staining intensity in the PH sample, and some unidentified bands that were not in PM and SM samples were observed in PH samples.

• 공업화학
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• 제16권3호
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• pp.354-360
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• 2005

본 연구에서는, 방사선 가교와 열처리에 의해 내열특성을 가진 polyvinyl alcohol (PVA) 수화겔을 제조하였다. 제조된 수화겔의 겔화율, 팽윤도와 겔강도 같은 기계적 특성을 측정하였다. DSC와 XRD를 이용하여 구조적 변화를 알아보았다. 수화겔의 겔화율과 겔강도는 방사선 조사 후에 열처리 과정을 했을 경우에 방사선 조사만 했을 때보다 높은 값을 보였다. 또한, 방사선 조사한 수화겔과 방사선 조사 후에 열처리 과정을 한 수화겔이 고온에서의 내열특성이 우수하였다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 하계학술대회 논문집 Vol.5 No.2
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• pp.794-797
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• 2004

The object of investigation is represented by PbxSrl-xTiO3(PST) thin films, which were fabricated by the alkoxide-based sol-gel method on Pt/Ti/SiO2/Si substrate. We have investigated both structural and dielectric properties of PST thin films aimed to tunable microwave device applications as a function of Pb/Sr ratio. PST thin films showedtypical polycrystalline structure with a dense microstructure without secondary phase formation. Dielectric properties of PST films were found as strongly dependent on Pb/Sr composition ratio. Increasing of Pb content leads to simultaneous increasing of both dielectric constant and dielectric loss characteristics of PST films. The figure of merit (FOM) Parameter (FOM : (%) tunability / tan (%)) reached a maximal value of 27.5 corresponding to Pb/Sr ratio of 40/60. The tunability increased with increasing Pb content. The dielectric constants, dielectric loss and tunability of the PST thin films at Pb/sr ratio of 40/60 measured at 100 kHz were 335, 0.0174 and 47.89 %, respectively.

• 생약학회지
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• 제21권4호
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• pp.274-283
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• 1990

This study was conducted to further characterize mucilages from Dioscoreae Rhizoma, which have been known to be proteoglycans. We chose the two types of yams, Dioscorea batatas Dec. (club-like) and D. japonica Thunb. (cane-like). Repeated gel filtration of a dialyzed water extract of each fresh yam on Bio-gel P-100 and then Sephadex G-150 columns completely separated the mucilage from protein. Furthermore, gel filtration of a water extract from each yam processed by steaming and drying on the Bio-gel P-100 column gave only one polysaccharide peak without protein. These results revealed that the mucilages of yams were only composed of polysaccharide. Then we assessed some properties of the mucilages under three kinds of criteria: a complex-forming capacity between mucilage and alcian blue, mannose content in the mucilage, and viscosity. The complex-forming capacities of two types of fresh yams were closely similar with each other, but the processing of two types of the fresh yams greatly lowered the complex-forming capacity and viscosity.

• 한국결정학회지
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• 제8권2호
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• pp.89-96
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• 1997

본 연구는 fine ceramics의 합성법을 traditional ceramics의 합성에 적용하는 연구의 일환으로 내화재료용 mullite합성법을 개발하고자 한다. 출발원료로는 알루미나 함량이 높은 하동 kaolin 과 boehmite를 사용하였으며 합성법은 gel coating법을 사용하였다. 그 결과 1350℃에서 미반응 silica와 corundum이 존재하지 않는 단일상의 mullite를 합성할 수 있었으며 1700℃로 소성한 분말의 경우 mullite 생성율은 80%로 나타났다. 이 때 부피비중은 2.56, 흡수율은 1.9%, 상온꺽임강도는 169 MPa의 값을 나타내어 우수한 내화재료로의 활용이 가능하다고 생각된다.

• Archives of Pharmacal Research
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• 제21권5호
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• pp.514-520
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• 1998

Simple and accurate methods to detect the adulteration of commercial aloe gel powder were developed. Crude polysaccharide in aloe gel powder was isolated by precipitating with excess ethyl alcohol and total hexose in isolated polysaccharide was determineded by dubois assay. After hydrolysis of non-dialysable polysaccharides, resultant free sugar was determined by gas chronmatography for sugar recogniton and ash contents was very low while the content of total hexose was very high. And polysaccharides of these products revealed typical dextran pattern, therefore, these products could be identified that adulterated with commercial maltodextrin. The content of maltodextrin in adulterated product was determined by HPLC and TLC analysis which could be adopted as a part of a certification process.

• 한국식품영양과학회지
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• 제34권7호
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• pp.1103-1108
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• 2005

붉은 대게는 소비자의 기호도가 높으나 생산량이 적고, 감소 추세에 있으며 수율이 낮아 이의 완전 이용이 절실하다 이러한 일면에서 붉은 대게를 보다 효율적으로 이용하고자 붉은 대게 페이스트(paste)를 이용한 천연 게살 함유 게 연제품의 제조를 시도하였다. 게 페이스트 첨가비율에 따른 연제품의 일반성분, 색조(명도 및 적색도), 조직감 및 관능검사의 결과로 미루어 보아 붉은 대게 페이스트를 이용한 연제품의 제조시 게 페이스트의 최적 첨가비율은 $10\%$정도로 판단되었다. 붉은 대게 페이스트를 $10\%$ 첨가하여 제조한 게 연제품은 무첨가 연제품에 비하여 구성아미노산의 경우 총 함량 및 주요 아미노산의 종류는 차이가 없었으나, 함황 아미노산의 함량은 높아 게 특유의 향을 인지할 수 있으리라 판단되었다. 또한 붉은 대게 첨가 연제품은 무첨가 연제품에 비하여 무기질의 경우 칼슘이 훨씬 강화됨과 동시에 인과의 비율이 개선되었다. 이상의 결과로 미루어 보아 붉은 대게 페이스트로 연제품을 제조하는 경우 기존의 인공향 및 색소첨가 게맛살과는 판이하게 다르면서 칼슘 강화 건강 기능성 천연 게 가공품을 제조할 수 있으리라 판단되었다.

• 한국지역사회생활과학회지
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• 제17권2호
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 추계학술대회 초록집
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• pp.54-54
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• 2010

In this study, the correlation between temperature and the gel-content of the module were analyzed through experiments. Amorphous thin-film solar cell used in this experiment has a visible light transmission performance of 10%. In addition, ethylene vinyl acetate(EVA) film and the clear glass have been used for the modulation. The most important process is to laminate the module in the manufacturing process of BIPV(Building integrated photovoltaic) module. Setting parameters of laminator in the lamination process are temperature, pressure and time. Setting conditions significantly affect the durability, watertightness and airtightness of module. The most important factor in the setting parameters is temperature to satisfy the gel-contents. The bottom and top surface temperature of module are measured according to setting temperature of laminator. The results showed $145^{\circ}C$ of max temperature of the bottom surface and $128^{\circ}C$ of max temperature of top surface on the module at the temperature condition of $160^{\circ}C$. And at the another temperature condition of laminator with $150^{\circ}C$, the max temperature do bottom and top are $117^{\circ}C$ and $134^{\circ}C$ respectively. The temperature difference between bottom and top of the module occurred, that is because heat has been blocked by the clear glass and the bottom of the cells absorb the heat from the laminator. In this particular, the temperature difference between setting temperature of the laminator and the surface temperature of the module showed $15^{\circ}C$, because the heat of laminator plate is transferred to the surface of the module and heat is lost at this time. As a results, gel-content showed 94.8%, 88.7% and 81.7% respectively according to the setting temperature $155^{\circ}C$, $150^{\circ}C$ and $145^{\circ}C$ of the laminator. In conclusion, the surface temperature of module increases, the gel-contents is relatively increased. But if the laminator plate temperature is too high, the gel-content shows rather decline in performance. Furthermore, the temperature difference between setting temperature and the surface temperature of the module is affected by laminating machine itself and the temperature of module should be considered when setting the laminator.

• 한국육종학회지
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• 제41권4호
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• pp.474-481
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• 2009

본 연구에서는 자포니카형인 '낙동'과 통일형인 '삼강' 조합의 DH 집단을 이용하여 식미를 결정하는 특성 중 하나인 호응집성과 미립의 이화학적 특성인 천립중, 장폭비, 아밀로즈 함량, 단백질 함량, 지질 함량 및 전분 함량 간 상관관계를 검정하였다. 또한 호응집성의 QTL을 분석하고, 각 QTL에 속하는 DNA marker와 DH 집단의 호응집성 및 품종별 호응집성 간 관계를 분석하였다. '삼강/낙동' DH 집단의 호응집성 범위는 35~94 mm로 비교적 넓은 범위의 변이를 나타내었고 양친의 범위를 벗어나는 초월분리현상을 나타내었다. '삼강/낙동' DH 집단에서 호응집성은 미립의 이화학적특성 중 아밀로즈 함량과는 연으로 분류된 계통에서만 부의 유의성 있는 상관관계를 나타내었고, 지질 함량과는 중 및 전체 계통에서는 부의 상관관계를 나타내었으나 연으로 분류된 계통과는 정의 상관관계를 나타내었다. 단백질 함량과는 연으로 분류된 계통과는 정의 상관관계, 중과 전체 계통에서는 부의 상관관계를 나타내었으며, 전분 함량에서는 연으로 분류된 계통에서만 호응집성과 부의 상관관계를 나타내었다. 호응집성과 연관된 QTL은 4번(qgc4)과 11번(qgc11) 염색체에서 탐색되었으며 LOD score는 각각 3.1, 2.9를 나타내었고 두 QTL의 설명 가능한 표현형 변이는 23%로 비교적 크게 작용하고 있었다. '삼강/낙동' DH 집단에서 gel의 길이가 긴 상위 10개 계통과 짧은 하위 10개 계통을 대상으로 QTL 연관 DNA marker와 호응집성간의 관계분석에서 S4026과 RM287은 gel의 길이와 연관성이 높은 것으로 나타났다.