• 제목/요약/키워드: KBr

검색결과 85건 처리시간 0.032초

A Study on the Viscoelastic Properties of Rubber Blends for Shoes Outsole (신발 밑창용 고무 블렌드물의 점탄성적 특성에 대한 연구)

  • Park, Cha-Cheol;Pyo, Kyung-Duk
    • Elastomers and Composites
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    • 제45권4호
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    • pp.309-315
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    • 2010
  • The CIIR blends, which is use for shoes outsole, with SSBR, XNBR and KBR were prepared with various mixing ratio. The viscoelastic properties of these blends, such as tensile modulus, rebound resilience, storage modulus, tan${\delta}$, and creep properties were measured. In the rebound resilience measurement, KBR showed the highest value, which means the lowest energy absorption to stress. As SSBR, XNBR and KBR blends with CIIR, the rebound resilience of the mixtures showed tendency to increase in arithmetic average. In the creep measurement, CIIR showed the highest visconse strain to stress, SSBR and KBR showed lower visconse strain. Maximum tan${\delta}$ peak of CIIR, SSBR and XNBR appeared at $-30^{\circ}C$, $5^{\circ}C$ and $0^{\circ}C$ respectively.

Baking Quality of Flours and Effect of Oxidants (도입 밀의 제빵적성과 산화제 첨가효과)

  • Hwang, Seong-Yun
    • Korean Journal of Food Science and Technology
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    • 제20권6호
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    • pp.890-894
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    • 1988
  • The baking quality of flours produced from Dark Northern Spring(DNS). Hard Red Winter(HRW) and Australian Standard White(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate$(KBrO_3)$ were added. The protein content of HRW was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and $KBrO_3$ 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and $KBrO_3$ but not much in ASW.

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Evaluation of Potassium Bromate-induced Acute Toxicity by Clinical Pathological Parameters in Rats

  • Hwang, Seok-Youn;Kang, Eun-Kyung;Kyung, Jong-Su;Kim, Ki-Nam;Lee, Kwang-Joo;Wee, Jae-Joon
    • Biomedical Science Letters
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    • 제7권4호
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    • pp.211-216
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    • 2001
  • This studs was carried out to evaluate KBrO$_3$-induced acute toxicity by clinical pathological parameters in rats. Fourty rats were divided into 4 groups including normal group and three KBrO$_3$-treated groups with doses of 200, 300, and 400 mg/kg, p. o., respectively. Creatinine and BUN were increased remarkably by KBrO$_3$ at 400 mg/kg, respectively (p<0.05, p<0.01). Phosphorus content increased two times the control at 400 mg/kg (p<0.05). Osmolarity was increased, whereas $CO_2$ content showed decrease at 400 mg/kg, respectively (p<0.01, p<0.05). Histopathological findings also showed dose-dependent renal failure. On the other hand, AST was increased three times the control at 400 mg/kg (p<0.01). WBC was increased by KBrO$_3$ depending on the dosage. Platelet was decreased at 200 mg/kg, whereas it was increased at 400 mg/kg (p<0.05). The results above suggest that clinical pathological parameters could be used as indices for the evaluation of KBrO$_3$-induced acute toxic reponse occuring in not only kidney but other organs including liver, when the dosage is as high as 400 mg/kg.

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Comparative Study of Red Wine and Korean Black Raspberry Wine in Adipocyte Differentiation and Cardiovascular Disease Related Gene Expression

  • Choi, Hyuek;Myung, Kyu-Ho
    • Food Science and Biotechnology
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    • 제14권4호
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    • pp.514-517
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    • 2005
  • Abilities of Korean black raspberry (KBR) wine to induce differentiation of 3T3 L1 adipocytes and express HepG2 cardiovascular disease-related genes were determined and compared with those of red wine. Red wine attenuated the differentiation of adipocytes faster than KBR wine and control. KBR wine decreased cholesterol concentration in HepG2 cells at a similar level to that of red wine, resulting in similar degrees of suppression in apolipoprotein B100, and enhancement in LDL receptor and 3-hydroxy-3-methylglutaryl coenzyme A reductase mRNA levels.

편대위성의 상대위치 정밀도 순차처리 검증방법

  • Choe, Jong-Yeon;Lee, Sang-Jeong
    • Bulletin of the Korean Space Science Society
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    • 한국우주과학회 2011년도 한국우주과학회보 제20권1호
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    • pp.25.3-25.3
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    • 2011
  • 지구 또는 우주 원격탐사 및 관측에서 진일보한 임무 수행을 위해 위성 편대 비행의 필요성이 점차 부상하고 있다. 편대 비행은 단일 위성으로는 실현하기가 어렵거나 불가능한 과학적인 임무를 수행할 수 있다. 다양한 위성 편대 비행 기술에서 중요한 기술 중에 하나는 편대 위성간의 정밀기선결정 기술이며, 정밀도 검증 기술도 함께 동반되어야 한다. 이 논문에서는 Gravity Recovery and Climate Experiment(GRACE) 위성의 실제 Global Positioning System(GPS) 데이터를 사용하여 GRACE A와 B 두 위성의정밀기선결정을 수행하였다. 그리고 K/Ka-Band Ranging system(KBR) 바이어스 거리측정값으로 일괄처리 및 순차처리 방법을 통해 정밀도를 검증하였다. 제안된 순차처리 방법은 KBR 바이어스를 추정하는 대신에 기산점 차분으로 이를 제거하여 정밀도를 검증하기 때문에 검증자(KBR baised range)가 피검증자(GPS-baseline)와 독립적이고 실시간 정밀도 검증에 적용이 가능하다. 그 결과 일괄처리 검증방법과 유사한 1.5 ~ 3.0 mm의 순차처리 정밀도 검증 결과를 얻었다.

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Improvement of Frozen Yeast Dough Stability for Doughnuts by Response Surface Methodology (반응표면 방법에 의한 도우넛용 냉동 yeast dough의 안정성 향상)

  • Lee, Young-Chun;Kang, Yun-Young;Lee, Kyung-Hae
    • Korean Journal of Food Science and Technology
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    • 제23권4호
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    • pp.510-516
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    • 1991
  • To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

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The Precision Validation of the Precise Baseline Determination for Satellite Formation

  • Choi, Jong-Yeoun;Lee, Sang-Jeong
    • Journal of Astronomy and Space Sciences
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    • 제28권1호
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    • pp.63-70
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    • 2011
  • The needs for satellite formation flying are gradually increasing to perform the advanced space missions in remote sensing and observation of the space or Earth. Formation flying in low Earth orbit can perform the scientific missions that cannot be realized with a single spacecraft. One of the various techniques of satellite formation flying is the determination of the precise baselines between the satellites within the formation, which has to be in company with the precision validation. In this paper, the baseline of Gravity Recovery and Climate Experiment (GRACE) A and B was determined with the real global positioning system (GPS) measurements of GRACE satellites. And baseline precision was validated with the batch and sequential processing methods using K/Ka-band ranging system (KBR) biased range measurements. Because the proposed sequential method validate the baseline precision, removing the KBR bias with the epoch difference instead of its estimation, the validating data (KBR biased range) are independent of the data validated (GPS-baseline) and this method can be applied to the real-time precision validation. The result of sequential precision validation was 1.5~3.0 mm which is similar to the batch precision validation.

Protective Effect of the 70% Ethanolic Extract of Alpinia officinarum and Galangin Against $KBrO_3$-induced DNA and Chromosomal Damage in Mice (Galangin 및 양강추출물의 $KBrO_3$ 유도 DNA 및 염색체 손상에 대한 보호효과)

  • Yang, Hye-Eun;Heo, Moon-Young
    • YAKHAK HOEJI
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    • 제54권6호
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    • pp.423-428
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    • 2010
  • The aim of this study was to evaluate the in vivo effect of galangin and the 70% ethanolic extract of Alpinia officinarum (AO) toward $KBrO_3$-induced DNA and chromosomal damage in mice. Galangin and AO inhibited the formation of 8-hydroxy-2'-deoxyguanosine (8-OH2'dG) as an indicator of DNA oxidative damage in the liver cell. Galangin and AO showed the inhibitory effect on the formation of DNA single strand break in the splenocyte by single cell gel electrophoresis (SCGE) assay and also inhibited micronucleated reticulocyte (MNRET) formation of peripheral blood in tail blood of mice. Vit-E revealed antigenotoxic effects in DNA and chromosome levels, but galangin was more potent active compound compare to vit-E under our experimental conditions. The results suggest that the extract of Alpinia officinarum containing galangin can modify the oxidative DNA and chromosomal damage and may act as chemopreventive agent against oxidative stress in vivo.

Chemiluminescence Determination of Balofloxacin Based on Europium (III)-Sensitized KBrO3-Na2S2O4 Reaction in Micellar Medium

  • Zhao, Fang;Qi, Yu;Xiong, Wei
    • Bulletin of the Korean Chemical Society
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    • 제33권1호
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    • pp.204-208
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    • 2012
  • A novel chemiluminescence (CL) flow injection method for the determination of balofloxacin is described. The method is based on the weak CL signal arising from the reaction of $KBrO_3$ with $Na_2S_2O_4$ in acidic medium being significantly enhanced by balofloxacin in the presence of europium (III) ion and sodium dodecyl benzene sulfonate (SDBS). The experimental conditions that affected CL intensity were carefully optimized and the CL reaction mechanism was briefly discussed. Under the optimum conditions, the relative CL intensity was proportional to the concentration of balofloxacin in the range of $7.0{\times}10^{-11}$ to $3.0{\times}10^{-7}g\;mL^{-1}$. The detection limit was $2.7{\times}10^{-11}g\;mL^{-1}$ and the relative standard deviation was 2.1% for $7.0{\times}10^{-10}g\;mL^{-1}$ balofloxacin (n = 13). The proposed method was successfully applied to the determination of balofloxacin in pharmaceutical formulations and biological fluids.

Development of Ethylene Adsorbent for Fruits Storage (과실 저장성 향상을 위한 에틸렌 흡착제 개발)

  • Ahn, Young-Jik;Choi, Jong-Seung;Yi, Kyoung-Uk
    • The Journal of Natural Sciences
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    • 제8권1호
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    • pp.81-85
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    • 1995
  • This experiment was conducted to develop ethylene adsorbents for removing the ethylene produced from fruit during storage. The effect of ethylene adsorbent on the removing ethylene was the highest when $ICI_3$and $KBrO_3$ were used as the base of reactant and $H_2SO_4$ auxiliary reagent of reactant. It was decreased under the saturated water vapor condition and was sligthly decreased under the high carbon dioxide condition.

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