• 한국수산과학회지
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• 제27권3호
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• pp.247-258
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• 1994

우리나라 수산 건제품중 발암성 N-Nitrosamine(NA)의 생성요인을 구명하기 위하여 시판 되고있는 소건품 10종(17개 시료), 조미건제품 1종(3개 시료), 자건품 3종(5개 시료), 염건품 1종(1개 시료), 동건품 1종(3개 시료) 및 해조류 2종(2개 시료)에 대하여 NA의 전구물질인 아민류, 질산염 및 아질산염을 분석하였고, GC(Gas Chromatography)-TEA(Thermal Energy Analyzer)를 이용하여 NA를 분석 정량하였으며, 또 GC-MS(Mass Spectrometry)로 N-Nitrosodimethylamine (NDMA)을 동정하였다. 수산 건제품의 아민류는 대체로 betaine질소가 다른 아민류에 비해 월등히 높아 건조 문어에서 $357.4{\sim}373.8mg\%$로 가장 많았고, 다음으로 건조새우 및 건조 오징어순이었다. 그러나 건조 해조류에서는 전혀 검출되지 않았다. TMAO질소는 $2.2{\sim}20.7mg\%$ 범위였으나, 건조해삼에서는 흔적량이었고, 건조 해조류에서는 전혀 검출되지 않았다. TMA질소는 TMAO질소에 비해 대체로 높게 정량되어 건조 상어에서 $57.2mg\%$, 건조 옥돔 $40.1mg\%$ 였으며, 그외 건조 해조류와 건조해삼을 제외한 모든 시료에서 $10.0mg\%$ 이상이었다. 분석된 시료중 dimethylamine(DMA) 역시 건조 해조류와 건조 해삼을 제외한 모든 시료에서 검출되었는데 비교적 함량이 높은 시료는 건조 상어(31.2 ppm), 동건 명태($22.9{\sim}24.3\;ppm$) 및 건조문어 ($17.9{\sim}18.4\;ppm$)등이었다. 질산염 질소는 불검출에서 최고 16.8 ppm범위였는데 건조 가오리(16.8ppm), 동건 명태(16.3ppm) 및 건조 오징어($2.2{\sim}12.4ppm$) 등에서 높은 함량을 보였으나, 그외 시료에서는 1.0 ppm미만이었다. 아질산염 질소는 질산염 질소에 비해 다소 낮은 경향을 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 반면에 건조 가오리에서는 최고 9.6 ppm으로 정량되었다. NDMA의 농도는 시료간에 큰 함량차를 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 건조 가오리($2.8{\sim}86.0ppb$), 동건 명태($8.2{\sim}55.5ppb$), 건조 오징어($3.3{\sim}53.2ppb$), 굴비(45.9ppb) 및 소건 새우($15.4{\sim}17.9ppb$) 등에서는 높은 함량을 보였으며 그외 시료에서는 10ppb미만 이였다. 대체로 NDMA가 높게 검출된 시료에서는 질산염과 아질산염질소의 함량이 높아 이들이 NBMA의 생성에 주된 요인이라는 것을 알 수 있었고, 동일 어종간에도 시료에 따라 함량차가 심한 것도 역시 질산염과 아질산염의 오염 정도에 의한 것으로 판단된다.

• 한국식품영양학회지
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• 제14권3호
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• pp.204-210
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• 2001

전통수산 발효식품인 젓갈은 부패를 억제하기 위하여 20∼25%의 식염을 첨가하므로 짠맛이 강하고 성인병 유발과 유관하다는 단점이 있으므로 저식염 젓갈이 개발되고 있으나 저염 젓갈류는 비린내와 부패취가 강하여 기호도가 떨어질 뿐만 아니라 발암성 N-nitosamine(NA)의 생성 가능성이 높아지게 된다. 본 연구에서는 저염 젓갈의 저장성, 기호성 유지 및 NA생성을 억제코져 두류(대두, 검정콩) 및 허브류(애플민트, 페파민트, 레몬밤 및 스파아민트)의 에탄올 추출물을 각각 첨가한 저염 멸치젓을 제조하여 110일간 숙성시키면서 품질과 관련된 여러 인자 및 NA 생성여부를 실험하였다. 저염 멸치젓 숙성 중 PH, 염도 및 산도는 모든 실험군에서 숙성 110일까지 큰 변화를 보이지 않았다. 휘발성 염기질소는 저장기간에 따라 점차 증가하는 경향을 보였는데 애플민트 추출물 첨가군이 가장 큰 폭으로 증가하였다. DMA 및 TMA 질소도 증가하는 경향을 보였는데 숙성 75일째부터 그 증가폭이 두드러졌다. 질산염 질소는 젓갈 숙성 중 점차 증가하는 경향을 보였으며, 아질산염 질소는 약간 증가하는 경향이었다 NA는 N-nitrosodi-methylamine(NDMA)만이 검출되었으며 대조군에 비하여 전 실험군에 더 낮은 함량이었으며 이때 평균회수율은 63.9∼99.7%였다. 허브 추출물 첨가군에서 대조군에 비하여 월등히 낮은 함량은 NDMA가 검출되었는데, 특히 페파민트 추출물 첨가군에서는 숙성 75일까지 흔적량에 불과하였다.

• 분석과학
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• 제26권6호
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• pp.364-374
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• 2013

주요 악취물질 10 종을 분석하여 환기방식과 분뇨수거방식이 다른 제주지역 4 개 돈사의 악취물질 배출특성과 기여도를 조사하였다. 연구 결과 질소계열($NH_3$, TMA)은 겨울철에 농도가 높았고, 무창형 스크레퍼방식이 다른 돈사에 비해 농도가 높았다. 황화합물($H_2S$, $CH_3SH$, DMS, DMDS)과 휘발성 지방산(PA, n-BA, n-VA, iso-VA) 역시 겨울철에 높고, 무창형 스크레퍼와 무창형 슬러리방식 돈사에서 다소 높은 농도를 나타내었다. 환기방식별로는 무창형 돈사가 개방형돈사에서 비해 농도가 더 높고, 분뇨수거 방식별로는 슬러리방식에서 질소와 황 계열의 농도가 높고 스크레퍼방식에서는 휘발성 지방산 계열이 상대적으로 더 높은 것으로 조사되었다. 악취지수는 4 개의 돈사에서 모두 n-BA 성분이 높게 나타나 휘발성 지방산이 주요 악취원인물질로 조사되었다. 그리고 총악취지수(SOQ)는 무창형 스크레퍼방식 돈사에서 더 높고, 악취기여도는 휘발성 지방산이 모든 돈사에서 높은 결과를 나타내었다.

• 한국식품위생안전성학회지
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• 제12권2호
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• pp.125-131
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• 1997

Gulbi, salted and dried yellow corvenia, is a favorite diet food in Korea from the ancient times. A Few studies have dealt with sanitary concerns related to its products, while a number of investigators studied its taste compounds. This study attemps to establish the basic data for ensuring the safety of Gulbi. The contents of nitrate and nitrite were detected 1.2 and <0.1 mg/kg in raw sample, but their contents were detected 3.6~3.9 and 1.2~2.0 mg/kg during its processing and storage of Gulbi, respectively. TMAO contents decreased while betaine, TMA, DMA and formaldehyde increased in yellow corvenia during its processing and storage. Recovery from raw, salted, salt-dried and stored sample spiked with 10$\mu\textrm{g}$/kg for NDBA was 83.2~102.7% average 92.7%). N-nitrosamine such as NDMA, NDEA and NDPA was not detected in raw sample and drastically increased during Gulbi processing and storage. The levels of NDMA, NDEA and NDPA in Gulbi stored for 30 days were about 2.7,4.5 and 5.3 times higher than those in salted sample, respectively. Regardless of cooking methods, NDMA, NDEA and NDPA during cooking when sample were cooked using direct heating methods such as a gas and a briquet fire than when sample were cooked using indirect methods such as an microwave oven and a fried pan. Indirect cooking methods was effective to minimize the N-nitrosamine formation such as NDMA, NDEA and NDPA during cooking of Gulbi.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2008년도 추계학술대회 논문집 Vol.21
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• pp.13-14
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• 2008

$Al_2O_3$ thin films were deposited on GaN (0001) by remote plasma atomic layer deposition (RPALD) technique using trimethylaluminum (TMA) precursor and oxygen radicals in the temperature range of 25 ~ $500^{\circ}C$. Growth rate per cycle was varied with substrate temperature from 1.8 $\breve{A}$/ cycle at $25^{\circ}C$ to 0.8 $\breve{A}$/cycle at $500^{\circ}C$. The chemical structure of the $Al_2O_3$ thin films was studied using X-ray photo electron spectroscopy (XPS). Excellent electrical properties of $Al_2O_3$/GaN MIS capacitor were grown at $300^{\circ}C$ process temperature.

• Journal of Magnetics
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• 제3권4호
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• pp.99-104
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• 1998

The $ Sm_2Fe_{17}N_x $materials were prepared by the combination consisting of the HDDR (hydrogenation, disproportionation, desorption, and recombination) process and nitrogenation or by the conventional way consisting of nitrogenation only, and the magnetic and thermomagnetic properties of the materials were investigated. The magnetic characterisation of the prepared $ Sm_2Fe_{17}N_x $ materials was performed using a VSM. Thermal stability of the materials was evaluated using a DTA under Ar gas atmosphere. The thermomagnetic characteristics of the materials were examined using a Sucksmith-type balance. The previously HDDR-treated Sm2Fe17parent alloy was found to be nitrogenated more easily compared to the ordinary $ Sm_2Fe_{17}N_x $alloy. The $ Sm_2Fe_{17}N_x $ material produced by the combination method showed a high coercivity (12.9 kOe) even in the state of coarse particle size (around 60 ${\mu}{\textrm}{m}$). It was also revealed that the $ Sm_2Fe_{17}N_x $ material produced by the material produced by the combination showed an unusual TMA tracing featured with a low and constant magnetisation at lower temperature range and a peak just before the Curie temperature. This thermomagnetic characteristic was interpreted in terms of the competition between two counteracting effects; the decrease in magnetisation due to the thermal agitation at an elevated temperature and the increase in magnetisation resulting from the rotation of magnetisation of the fine grains comparable to a critical single domain size due to the decreased magnetocrystalline anisotropy at an elevated temperature.

• Journal of applied mathematics & informatics
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• 제27권1_2호
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• pp.13-23
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• 2009

Some strong convergence theorems of explicit iteration scheme for asymptotically nonexpansive semi-groups in Banach spaces are established. The results presented in this paper extend and improve some recent results in [T. Suzuki. On strong convergence to common fixed points of nonexpansive semigroups in Hilbert spaces, Proc. Amer. Math. Soc. 131(2002)2133-2136; H. K. Xu. A strong convergence theorem for contraction semigroups in Banach spaces, Bull. Aust. Math. Soc. 72(2005)371-379; N. Shioji and W. Takahashi. Strong convergence theorems for continuous semigroups in Banach spaces, Math. Japonica. 1(1999)57-66; T. Shimizu and W. Takahashi. Strong convergence to common fixed points of families of nonexpansive mappings, J. Math. Anal. Appl. 211(1997)71-83; N. Shioji and W. Takahashi. Strong convergence theorems for asymptotically nonexpansive mappings in Hilbert spaces, Nonlinear Anal. TMA, 34(1998)87-99; H. K. Xu. Approximations to fixed points of contraction semigroups in Hilbert space, Numer. Funct. Anal. Optim. 19(1998), 157-163.]

• Journal of Nutrition and Health
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• 제17권3호
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• KIEE International Transactions on Electrophysics and Applications
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• 제3C권2호
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• pp.66-69
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• 2003

Various semiconductor nanowires such as GaN, GaP, InP, Si$_3$N$_4$, SiO$_2$/Si, and SiC were coated conformally with aluminum oxide (Al$_2$O$_3$) layers by atomic layer deposition (ALD) using trimethylaluminum (TMA) and distilled water ($H_2O$) at a temperature of 20$0^{\circ}C$. Transmission electron microscopy (TEM) revealed that A1203 cylindrical shells conformally coat the semiconductor nanowires. This study suggests that the ALD of $Al_2$O$_3$ on nanowires is a promising method for preparing cylindrical dielectric shells for coaxially gated nanowire field-effect transistors.

• Journal of Magnetics
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• 제4권2호
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• pp.55-59
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• 1999

In an attempt to find an effective production way of the$ Sm_2Fe_{17}N_{x-}type material, the Sm_2Fe_{17-}$type alloy with chemical composition of Sm 22.7 wt.%, Fe72.3 wt.% Nb 5.0wt.% was subjected to a HD (hydrogen decrepitation) treatment prior to a nitrogenation, and its effect on the formation of the nitride material was investigated. The nitrogenation behaviours of the alloy were investigated using a TPA(thermopiezic analysis), TMA, and DTA under nitrogen gas, and XRD. It has been found that the previous HD treatment significantly facilitated the formation of $Sm_2Fe_{17}N_{x-}$type nitride, and this was accounted for by the clean surface and the finer particle size of the powder caused by the HD treatment. It has also been found that the hydrogen atoms existing in the initial HD-treated alloy were removed almost completely during the nitrogenation. The heat output associated with the nitrogenation of the previously HD-treated alloy was found to be significantly smaller than that of the as-cast alloy.