• 한국광물학회지
• /
• 제28권3호
• /
• pp.255-263
• /
• 2015

흑운모의 풍화과정이 Cs의 흡착에 어떠한 영향을 미치는지 알아보기 위하여 pH 2, 4, 그리고 1 M의 Na, K, Ca, Mg, Rb, Cs의 용액에서 각각 다른 기간 동안 반응을 시킨 흑운모에 대하여 $10^{-3}M$의 Cs 농도에서 흡착 실험을 실시하였다. XRD 분석 결과 일부의 시료에서 XRD 피크 변화가 발견되어 광물의 풍화 반응이 일어났음을 보여주었다. 여러 요소들 중 수용액 내 양이온 종이 가장 크게 광물학적 변화에 영향을 미치는 것으로 나타났다. 실험에 사용한 양이온 중 Na 이온이 가장 큰 영향을 주었는데 Na의 경우 풍화 반응 후 XRD 피크의 너비 증가와 더불어 $12{\AA}$ 피크와 $14{\AA}$ 피크를 형성하였고 이는 hydrobiotite와 버미큘라이트의 형성에 기인한 것으로 판단된다. 이러한 새로운 피크는 pH 2에서 반응한 시료보다 pH 4의 시료에서 강하게 나타났다. 이는 낮은 pH에서는 작은 입자나 모서리 등이 더 빨리 용해되어 추가적인 팽윤층의 형성을 감소시킨 것으로 해석된다. Mg의 용액에서 풍화된 흑운모의 경우 약간의 $14{\AA}$ 피크가 형성됨을 확인할 수 있었고 XRD 결과를 종합하여 볼 때 Na, Mg, Ca 용액의 순서로 흑운모의 풍화가 증가되었으며 K, Rb, Cs의 경우 용액 내에서의 풍화가 크게 일어나지 않고 있음을 알 수 있었다. 풍화된 흑운모에 흡착된 Cs의 양은 XRD 상에서 보여지는 광물의 풍화 정도와 밀접한 관계가 있는 것으로 나타났으며 Na에서 pH 2와 4에서 모두 Na 용액에서 반응시킨 흑운모가 가장 큰 흡착양을 보이고 다음으로 Mg, Ca 등으로 높은 흡착양 순서를 보였다. K, Rb, Cs의 용액에서는 Cs의 흡착이 상대적으로 매우 적게 일어났으며 이는 본 연구가 수행된 Cs의 농도($10^{-3}M$)는 Cs이 강하게 흡착되는 것으로 알려진 닳은 모서리(frayed edge) 흡착자리가 포화되는 농도 이상으로 풍화로 생성되는 팽윤층이 중요한 역할을 하는 것으로 보인다. K, Rb, Cs 용액의 경우 층간이온과 동종이온이거나 닳은 모서리 등의 흡착 등으로 추가적인 팽윤층의 생성을 방해하고 닳은 모서리 흡착을 막아서 Cs의 흡착양이 적은 것으로 사료된다.

• 한국식생활문화학회지
• /
• 제32권3호
• /
• pp.235-243
• /
• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

• 분석과학
• /
• 제14권5호
• /
• pp.400-409
• /
• 2001

본 연구는 프탈산 에스텔류에 대하여 생물시료 중에 존재하는 가장 일반적인 9종의 분석을 기체크로마토그래피-질량분석기-선택이온검색법에 의해 수행하였다. 생물시료는 유기용매로 추출하고 Florisil 컬럼을 사용하여 정제하였다. 프탈산 에스텔류는 전처리 과정 중 가장 쉽게 오염되는 물질로 생물시료의 경우 전처리 단계가 수질이나 저질시료보다 복잡해지므로 각 전처리 단계의 오염정도를 비교 분석하였다. 표준물질이 첨가된 생물시료에 본 연구에서 개발된 분석법을 적용하여 구한 회수율은 79 - 117%정도로 나타났다. 또한 프탈산 에스텔류의 정량의 정확도, Florisil 컬럼 용리패턴, 검출한계 등을 조사하였다.

• 한국정보통신학회:학술대회논문집
• /
• 한국해양정보통신학회 2000년도 추계종합학술대회
• /
• pp.653-655
• /
• 2000

Alumina-surfactant mesostructures have been synthesized with the $Al_{13}$-Keggin cation prepared by Al(N $O_3$)$_3$.9$H_2O$ solution with NaOH solution in the presence of a non-ionic surfactant at room temperature. The synthesized samples had the hexagonal structure similar to MCM-41 type materials. These samples have been characterized by X-ray diffraction and thermal analysis(TG). The samples prepared from OH/Al ratio 1.5 and 2.0 were well-crystalline mesostructures, but the sample from OH/Al ratio 2.5 was not. Also, The d$_{100}$ value decreased slightly from 38 to 36 according to the OH/Al mole ratio. These results could be explained that Keggin ion depended on the OH/Al molar ratio and pHpH

• Computers and Concrete
• /
• 제19권2호
• /
• pp.161-169
• /
• 2017

Chloride induced reinforcement corrosion is widely accepted to be the most frequent mechanism causing premature degradation of reinforced concrete structures. The electrochemical impedance of reinforcing steel in diatomite- and zeolite-containing concrete exposed to sodium chloride was assessed. Chemical, physical and mineralogical properties of three concrete samples (20% diatomite, 20% zeolite, and a reference containing neither) were correlated with corrosion investigations. The steel-reinforced samples were exposed to 3.5% NaCl solution for 500 days, and measured every 15 days via EIS method. Results indicated that porosity and capillary spaces increase the diffusion rate of water and electrolytes throughout the concrete, making it more susceptible to cracking. Reinforcement in the reference concrete was the most corroded compare to the zeolite and the diatomite samples.

• 한국식품저장유통학회지
• /
• 제16권6호
• /
• pp.861-868
• /
• 2009

본 연구는 빙점 강하제를 첨가한 다진 홍고추의 활용 가능성을 평가하기 위해 김치에 첨가하여 특성변화를 살펴보았다. 빙점강하제로는 NaCl, glucose, pectin, ascorbic acid를 사용하였으며 비율을 달리하여 다진 홍고추에 첨가한 후 김치를 제조하여 관능평가를 한 결과 관능에 가장 큰 영향을 미치는 요인은 NaCl 함량임을 확인하였다. 이에 glucose, pectin, ascorbic acid 함량은 각각 5%, 1% 및 0.5%로 정하였으며 NaCl 함량을 3, 5 및 10%로 달리하였다. 그 결과 대조구와 3, 5, 10% NaCl 첨가한 처리구의 염도는 각각 1.92, 2.28, 2.47 및 3.10%로 NaCl 첨가에 의한 차이를 나타내었다. pH는 시료들 간의 유의적인 차이는 나타나지 않았으며 산도는 제조직후를 제외하고 NaCl 함량이 높을수록 낮은 수준을 나타내었다. 환원당은 저장 20일째 대조구의 경우 70% 수준 감소한 반면 NaCl 첨가구는 45~55% 감소하여 NaCl 함량이 높을수록 환원당 함량의 감소률이 적었다. 초기 vitamin C의 함량은 대조구는 37.22 mg%였으며 ascorbic acid를 첨가한 처리구들은 125.88-145.23 mg%로 2배 이상 차이를 보였으며 NaCl 첨가구의 감소율이 대조구에 비해 적었다. 젖산균수도 NaCl 함량이 높을수록 적은 경향을 보였다. 관능평가 결과 외관, 조직감은 숙성 20일째까지 유의적인 차이를 보이지 않았다. 맛과 전반적인 기호도는 숙성기간동안 3% NaCl 처리구를 가장 선호하는 것으로 나타났다.

• The International Journal of Costume Culture
• /
• 제4권2호
• /
• pp.86-93
• /
• 2001

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. in searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The result indicated that sodium sulfate could be produced the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. Re recovered sodium sulfate samples, with purifies ranging from 67% to 99.91, were compard with commercially available sodium sulfate in directive dyeing of cotton fabrics. Direct Yellow 27 and direct Blue 1 had similar exhaustions among Na₂So₄Ⅰ, Na₂So₄Ⅱ, Na₂So₄Ⅲ and V which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂So₄Ⅳ had high exhaustion despite low ratios of sodium sulfate and sodium chloride. In direct Red 80, exhaustion depends more on the ratios of sodium sulfate and sodium chloride than sodium chloride. Na₂SO₄Ⅳ and Na₂SO₄V with high ratios of sodium chloride had more exhaustion than Na₂So₄and Na₂So₄Ⅲ with low ratios of sodium chloride. Generally, directive dyeing using recovered salts from farm drainage has similar or more excellent exhaustion than directive dyeing using commercial sodium sulfate.

• 한국전기전자재료학회논문지
• /
• 제20권1호
• /
• pp.25-30
• /
• 2007

In this paper, lead-free [$Li_{0.04}(Na_{y}K_{1-y})_{0.96}](Nb_{0.86}Ta_{0.1}Sb_{0.04})O_{3}$ (y=0.4 - 0.58) ceramics were manufactured using conventional miked oxide method for acoustic emission(AE) sensor application and their dielectric and piezoelectric properties were investigated with the variations of Na/K ratio. The samples in the composition Na/K=54/46 exhibited excellent electrical properties of $d_{33}=300$ PC/N and kp=0.49. Taking into consideration above piezoelectric properties, it can be concluded that the [$Li_{0.04}(Na_{y}K_{1-y})_{0.96}](Nb_{0.86}Ta_{0.1}Sb_{0.04})O_{3}$ system ceramics are the promising lead-free materials capable of substituting PZT system ceramics.

• 한국식품영양학회지
• /
• 제11권4호
• /
• pp.452-459
• /
• 1998

In 7 kinds of Gulbi purchansed from Yosu, Sunchon and Chinju, N-nitrosamine (NA) such as N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosodipropylamine(NDPA), were detected and their content was 2.8∼78.3$\mu\textrm{g}$/kg, trace and 0∼1.4$\mu\textrm{g}$/kg, respectively. This experiment was conducted to study the effect of processing conditions on NA formation in the salted and dried yellow corvenia(Guibi), prepared by using the different salting method like dry and brine salting by pure and crude salt. NDMA, NDEA and NDPA were not detected in raw sample, but NDMA content increased in yellow corvenia during its salting (27.6∼37.4$\mu\textrm{g}$/kg), and then drastically decreased in Gulbi stored for 40 days, ranging from 2.8 to 4.3$\mu\textrm{g}$/kg. Content of above NA was inhibited more effectively in the samples prepare with brine salting method than with the dry salting method during its processing and storage. Especially, NA in the sample prepared with brine salted and dried yellow corvenia using the pure salt was detected in the lower concentrations, and that of NDMA, NDEA and NDPA was 2.8∼27.6, trance and ND-2.7$\mu\textrm{g}$/kg, respectively.

• 한국축산식품학회지
• /
• 제40권2호
• /
• pp.231-241
• /
• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.