• Elastomers and Composites
• /
• v.38 no.2
• /
• pp.167-174
• /
• 2003

Thermoplastic vulcanizates (TPV) or dynamic vulcanizates are thermoplastic elastomers produced by simultaneous mixing and crosslinking of a rubber and a thermoplastic. The objective of the present work is to investigate the effects of different types of peroxides as curing agents on the properties of PP/EPDM TPVs. The mechanical properties change significantly with the chemical nature of the peroxides and the extent of crosslinking at a fixed PP/EPDM blend ratio. The tensile strength of the TPVs obtained with the various peroxides can be related to the solubility parameters of the polymers and of the peroxides. The Young's modulus of the peroxide-cured TPVs can be correlated with the delta torque values of equivalent thermoset EPDM vulcanizates, corresponding to the crosslinking efficiencies of the peroxides.

• Journal of Food Hygiene and Safety
• /
• v.18 no.1
• /
• pp.36-41
• /
• 2003

This study was performed to investigate the condition of frying at fried chicken shop, taste and thinking refer to fried chicken in the consumer. The acidification of frying oil was determined as acid value, peroxide value and fatty acid composition. The results were as follows: 1) Soybean oil was used for frying at a fried chicken shop at 170∼18$0^{\circ}C$ for 10∼ 15 min and replaced by every thirty cycles. 2) 76.2% of the consumer among answerers far the question thought that the oil of frying could be harmful to health. 3) The AV and POV were increased while chickens were fried after thirty cycles successively, but the values were lower than a standard level of fried-food. 4) The acidification of fried oil was in progress when chickens were fried for ten days by three times a day, but the value was low. 5) The AV of raw chicken was significantly increased as time goes, suggesting that a fresh chicken should be chosen.

• Journal of Nutrition and Health
• /
• v.23 no.1
• /
• pp.44-51
• /
• 1990

The effects of dietary intake of sardine oil containing $\alpha-tocopherol(800mg/kg$ oil), $\delta-tocopherol(1, 000mg/kg$ oil) or rosermary extract(1, 000/kg oil) on the tocopherols and lipid peroxide levels in plasma and liver were investigated in rats. Ten % sardine oil with antioxidant was added to the basic diet containing 30 IU of vitamin E per kg diet. The sardine oil groups showed higher liver weight per body weight than that of lard group. Lipid peroxide(LPO) level in liver was significantly higher in the sardine oil groups, therfore the addition of antioxidants had no effect on the LPO values. $\alpha-Tocopherol$ contents in the plasma and liver were greatly lowered by sardine oil ingestion. The addition of $\alpha-tocopherol, $ $\beta-tocopheral$ or rosemary extract increased the tocopherols contents in plasma and liver. However, with the amount of antioxidants used in this experiment, tocopherols levels in tissue fed sardine oil were lower than those of lard group.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.4
• /
• pp.300-304
• /
• 2001

The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4$\^{C}$ for 21 days, at -18$\^{C}$ for 20 days and at -18$\^{C}$ for 20 days after cooking in an electric omen. At each storage point, peroxide values(POV) were determined. Salmon mince with 4% MPC increased greater oxidative stability than control (without MPC). Sensory evaluation for measuring the oxidative stability of salmon mince was accomplished. Sensory scares of salmon mince with 4% MPC were higher than those of control. The results indicate that MPC could be useful for oxidative stability, as stabilizing protein ingredient of salmon mince.

• Korean Journal of Poultry Science
• /
• v.12 no.1
• /
• pp.7-16
• /
• 1985

Present experiment was undertaken to compare the effects of two dietary fats whose free fatty acid content was quite different on performances and on meat quality of broilers. Yellow grease or animal fat (trade name) containing 15 or 38.6% free fatty acid, respectively, was added to the broiler starter and finisher diets at levels of 3.0 and 5,0%, respectively. A total of 108, day old, male Maniker(Chunho) broiler chicks was alloted to 3 dietary treatments with 3 replications per treatment and 12 chicks per replication Though control diet was not supplemented with fat, the three dietary groups were made isocaloric and isonitrogenous. All the chicks were ad libitum fed the test diets for 8 weeks. Feed intake and body weight were measured every other week. Shank color was measured at the end of feeding trial by Roche Color Fan. To evaluate meat quality, 7 chicks of mean body weight were selected from each treatment group after the trial. Measurements were made for abdominal fat content, organoleptic scores for thigh and breast, and for contents of total lipids, free fatty acids, iodine values and peroxide values of the breasts. During the period from 0 to 4 weeks of age, the broilers fed the diets added with fats performed the same as those fed the control diet. However, the body weight gam (25%), feed intake (10.8%) and feed efficiency (11.3%) of chicks fed the fat-supplemented diets, during the finisher period (5-8 weeks), appeared significantly improved compared to those of control group (p＜0.05). During overall period of 8 weeks, body weight gain, feed intake, and feed efficiency of chicks fed the diets added with fats were, on the average, 16.2. 8.8 and 6.8%, respectively, better than, those of control Monwhile the performance between the chicks fed diets added with the two different fat sources appeared to be of the same tendency. Though the shank pigmentation was not statistically different among the treatments, the chicks fed the fat-supple ented diets tended to have slightly less pigments than the control. Organoleptic scores of thigh or breast of chicks fed the animal fat diet were of the same range as those of the other two groups. The contents of total lipids, free fatty acids, iodine values and peroxide values of breasts from broilers fed the various diets appeared to be in the same ranges among the treatments. The values for control, yellow grease and animal fat groups were 7.77, 6.66 and 6.32% for total lipids, 9.23, 9.7 and 9.31mg oleic acid/g fat for free fatty acids, 65.36, 63.89 and 59.25g/ 100g fat for iodine values, and 9.62, 10.46 and 8.79 meq/kg fat for peroxide values, respect vely. Changes of free fatty acids contents of breast during a storage for 10 da s at 4$^{\circ}C$ were also not different among the dietary groups. From the observations n. this experiment, it seems possible to conclude that the animal fat containing 38.6% free fatty acid can be used as efficiently as yellow grease in broiler diets without any adverse effects on meat quality.

• Journal of Life Science
• /
• v.9 no.4
• /
• pp.375-381
• /
• 1999

To evaluate the protective effects of extracts of silkworm on carbon tetrachloride-induced hepatotoxicity, serum glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase and lactic dehydrogenase activities, malondialdehydes values and glutathione-S-transferase activity were measured in ICR mice. Extracts of silkworm was administered orally at 30min after the administration of CCl4 Mice were sacrificed at 24h after the administration of extracts of silkworm. The activities of serum aminotransferase and the hepatic content of lipid peroxide after carbon tetrachloride treatment were markedly increased than normal control but those levels were decreased by the treatment of butanol soluble fraction of silkworm methanol extract. Glutathione S-transferase activity was decreased by carbontetrachloride than control, but also inhibited by the treatment of butanol soluble fraction of silkworm methanol extract.

• Archives of Pharmacal Research
• /
• v.23 no.2
• /
• pp.151-154
• /
• 2000

Two sesquiterpene endoperoxides, 1S, 4R, 6R-1, 4-endoperoxy-bisabola-2, 10-diene (1), 1R, 4S, 6R-1, 4-endoperoxy-bisabola-2, 10-diene (II), and a sesquiterpene hydroperoxide, 1$\beta$-hydroperoxygermacra-4 (15), 5, 10 (14)-triene (III) were isolated from the aerial parts of Artemisia stolonifera (Compositae). Their chemical structures were assigned by spectral evidences. Compounds I and II exhibited cytotoxicity against five human tumor cell lines with their $\ED_50 values ranging from 0.20 to 5.43 ${\mu}g/m\ell$ and from <0.1 to 0.87 ${\mu}g/m\ell$, respectively.

• Korean Journal of Food Science and Technology
• /
• v.50 no.3
• /
• pp.267-273
• /
• 2018

Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

• Journal of Soil and Groundwater Environment
• /
• v.7 no.3
• /
• pp.95-102
• /
• 2002

Manganese oxide/ hydrogen peroxide($MnO_2$/${H_2}{O_2}$) reactions were investigated as an alternative to Fenton-like reaction to reduce chlorinated organic compounds in groundwater This system showed high degradation of CT with low ${H_2}{O_2}$concentration($\leq$294mM) at neutral condition, and CT degradation increased with increasing pH values. The rate of CT degradation was not so much dependent on increase in $MnO_2$concentration since increase in production of oxygen during the reaction obstructed reaction of ${H_2}{O_2}$ on the surface of $MnO_2$. These results show that $MnO_2$catalyzed Ponton-like reaction could be a potential alternative method for treating chlorinated organic compounds in groundwater.

• Food Science and Preservation
• /
• v.12 no.1
• /
• pp.17-22
• /
• 2005

This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.