• Journal of Ginseng Research
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• 제35권4호
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• pp.471-478
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• 2011

Ginseng, the root of Panax ginseng, is one of the oldest herbal medicines. It has a variety of physiological and pharmacological effects. Recently, we isolated a subset of glycolipoproteins that we designated gintonin, and demonstrated that it induced transient change in intracellular calcium concentration $([Ca^{2+}]_i)$ in cells via G-protein-coupled receptor signaling pathway(s). The previous method for gintonin isolation included multiple steps using methanol, butanol, and other organic solvents. In the present study, we developed a much simple method for the preparation of gintonin from ginseng root using 80% ethanol extraction. The extracted fraction was designated edible gintonin. This method produced a high yield of gintonin (0.20%). The chemical characteristics of gintonin such as molecular weight and the composition of the extract product were almost identical as the gintonin prepared using the previous extraction regimen involving various organic solvents. We also examined the physiological effects of edible gintonin on endogenous $Ca^{2+}$-activated $Cl^-$ channel activity of Xenopus oocytes. The 50% effective dose was $1.03{\pm}0.3\;{\mu}g$/mL. Finally, since gintonin preparation through ethanol extraction is easily reproducible, gintonin could be commercially applied for ginseng-derived functional health food and/or drug following the confirmations of in vitro and in vivo physiological and pharmacological effects of gintonin.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.259-268
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• 2006

우리나라의 전통 밑반찬류에 대한 재료 및 가공에 대하여 보존적 burdle의 특성을 파악한 결과 첫째는 밑반찬에 사용되는 재료들에서 1차적인 hurdle이 적용되고, 2차로 양념류에서 burdle이 적용되어 저장성과 안전성을 부여하고 있다. 둘째는 조리과정에서 삶고, 데치고, 끊이고, 볶고, 튀기는 공정을 거침으로써 수분활성도 및 pH를 조절하여 보존성을 향상 시킬 수 있는 것으로 나타났다. 대부분의 밑반찬들의 염 농도는 $1{\sim}5%$범위를 가지고 있으며, 장아찌 종류를 제외한 채소류를 이용한 무침과 나물에서 약간 높은 염 농도를 보이고 있다. pH는 pH $4.7{\sim}6.4$범위 이며, 장아찌와 절임류 보다는 조림, 볶음, 무침, 나물이 높은 pH를 유지하였다. 가용성 고형물 함량은 조림과 볶음의 경우 $40\;^{\circ}Bx$ 이상을 나타내고 있으나 무침과 나물 그리고 장아찌, 절임의 겨우는 낮은 값을 보이고 있다. 수분활성도는 나물의 경우 $0.93{\sim}0.95$이고, 강낭콩조림과 생선조림의 경우 $0.77{\sim}0.88$ 이다. 총균수는 조리과정에서 튀김 또는 데치기를 거친 반찬의 경우 $10^2-10^4cfu/g$과 같이 낮은 수준 이었으나 장아찌와 무침의 경우는 $10^5cfu/g$이상의 균수를 나타내고 있다. 우리나라 전통 밑반찬들의 보존 hurdle은 사용하는 재료들의 배합 비율과 삶기, 데치기, 볶기 등의 조리과정에 의해 수분활성도, pH 그리고 염 농도를 조절함으로서 보존상태를 높일 수 있는 것으로 확인되었다.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• 공업화학
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• 제20권1호
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• pp.62-66
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• 2009

지속적인 연료비용의 상승 및 가채매장량의 한계로 인하여 비재래형 연료 및 공정 부산물의 연료적 가치에 대한 관심이 증가하고 있으며, 그중 대표적인 것이 오일샌드 및 이의 부산물인 코크스의 이용기술이다. 본 연구에서는 오일샌드 코킹 공정에서 발생되는 오일샌드 코크스의 에너지화 이용을 위하여 실험실 규모의 고정층 가스화 시스템을 이용한 연구를 수행하였다. TGA를 이용하여 오일샌드 역청 및 코크스의 연소 반응특성을 확인하였으며, 실험실 규모의 가스 화기를 이용하여 산소/연료 비율, 온도 및 스팀주입량에 따른 가스화 후 생성되는 합성가스의 특성을 파악하였다. 오일샌드 코크스는 높은 탄소함량, 발열량 및 황 함량 특성을 보인 반면 낮은 회재함량과 반응성의 특성을 보였다. 오일샌드 코크스 가스화의 경우 일반적으로 온도, 스팀주입량 증가 및 산소주입량 감소에 따라 $H_2$ 생성량은 증가하였으며 $CO_2$ 생성량은 감소하는 경향을 보였다. 합성가스 발열량은 $2100kcal/Nm^3$ 정도의 값을 보여 오일샌드 코크스의 수소원료 및 연료로서 이용 가능성을 확인하였다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 추계학술대회 논문집
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• pp.417-423
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• 2007

Oxy-gasification or oxygen-blown gasification, enables a clean and efficient use of coal and opens a promising way to CO2 capture. The coal gasification process of a slurry feed type, entrained-flow coal gasifier was numerically predicted in this paper. The purposes of this study are to develop an evaluation technique for design and performance optimization of coal gasifiers using a numerical simulation technique, and to confirm the validity of the model. By dividing the complicated coal gasification process into several simplified stages such as slurry evaporation, coal devolatilization, mixture fraction model and two-phase reactions coupled with turbulent flow and two-phase heat transfer, a comprehensive numerical model was constructed to simulate the coal gasification process. The influence of turbulence on the gas properties was taken into account by the PDF (Probability Density Function) model. A numerical simulation with the coal gasification model is performed on the Conoco-Philips type gasifier for IGCC plant. Gas temperature distribution and product gas composition are also presented. Numerical computations were performed to assess the effect of variation in oxygen to coal ratio and steam to coal ratio on reactive flow field. The concentration of major products, CO and H2 were calculated with varying oxygen to coal ratio (0.2-1.5) and steam to coal ratio(0.3-0.7). To verify the validity of predictions, predicted values of CO and H2 concentrations at the exit of the gasifier were compared with previous work of the same geometry and operating points. Predictions showed that the CO and H2 concentration increased gradually to its maximum value with increasing oxygen-coal and hydrogen-coal ratio and decreased. When the oxygen-coal ratio was between 0.8 and 1.2, and the steam-coal ratio was between 0.4 and 0.5, high values of CO and H2 were obtained. This study also deals with the comparison of CFD (Computational Flow Dynamics) and STATNJAN results which consider the objective gasifier as chemical equilibrium to know the effect of flow on objective gasifier compared to equilibrium. This study makes objective gasifier divided into a few ranges to study the evolution of the gasification locally. By this method, we can find that there are characteristics in the each scope divided.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2010년도 춘계학술발표대회 초록집
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• pp.51-51
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• 2010

Recently just as in the automobile industry, shipbuilders also try to reduce material consumption and weight in order to keep operating costs as low as possible and improve the speed of production. Naturally industry is ever searching for welding techniques offering higher power, higher productivity and a better quality. Therefore it is important to have a details research based on the various welding process applied to steel and other materials, and to have the ability both to counsel interested companies and to evaluate the feasibility of implementation of this process. Submerged-arc welding (SAW) process is usually used about 20% of shipbuilding. Similar to gas metal arc welding(GMAW), SAW involves formation of an arc between a continuously-fed bare wire electrode and the work-piece. The process uses a flux to generate protective gases and slag, and to add alloying elements to the weld pool and a shielding gas is not required. Prior to welding, a thin layer of flux powder is placed on the work-piece surface. The arc moves along the joint line and as it does so, excess flux is recycled via a hopper. Remaining fused slag layers can be easily removed after welding. As the arc is completely covered by the flux layer, heat loss is extremely low. This produces a thermal efficiency as high as 60% (compared with 25% for manual metal arc). SAW process offers many advantages compared to conventional CO2 welding process. The main advantages of SAW are higher welding speed, facility of workers, less deformation and better than bead shape & strength of welded joint because there is no visible arc light, welding is spatter-free, fully-mechanized or automatic process, high travel speed, and depth of penetration and chemical composition of the deposited weld metal. However it is difficult to application of thin plate according to high heat input. So this paper has been focused on application of the field according to SAW process for thin plate in ship-structures. For this purpose, It has been decided to optimized welding condition by experiments, relationship between welding parameters and bead shapes, mechanical test such as tensile and bending. Also finite element(FE) based numerical comparison of thermal history and welding residual stress in A-grade 3.2 thickness steel of SAW been made in this study. From the result of this study, It makes substantial saving of time and manufacturing cost and raises the quality of product.

• 한국버섯학회지
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• 제16권3호
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• pp.131-139
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• 2018

큰느타리버섯은 에르고스테롤 및 글루칸과 같은 기능성 물질의 함량이 높아 항산화 활성 및 프리바이오틱 효과를 일으키는 버섯이다. 큰느타리버섯은 향이 강하며 단단해 기호도가 높지만 장기간 소요되는 선박수출 등에서는 선도유지 기간 확보가 필요하다. 버섯의 품질에 영향을 미치는 외부요인은 온도, 상대습도, 공기조성 및 통풍 상태가 있으며 이로 인해 버섯의 호흡량, 수분 함량, 경도, 색도, pH 및 이취 등에 영향을 준다. 큰느타리버섯의 주요 장해는 갈변, 이취, 부패가 있으며, 이를 막기 위해 상품성이 높은 품종을 개발하거나 저장성을 높이는 처리 방법이 고안되고 있다. 버섯의 품질을 유지하기 위한 방법으로는 건조, 감마선 조사, 키토산 처리와 같은 수확 후 처리 방법과 CA 저장과 MA 포장을 통한 저장 방법이 있다. 버섯의 건조는 자연건조, 열풍건조, 동결건조, 진공건조, 전자파진공건조 방법이 있으며 동결건조 방법을 사용한 버섯의 성분저하가 비교적 낮았다. 1 kGy 감마선 조사가 고선량에 비해 저장기간 연장에 효과적이었으며 오일, protocatechuic acid, 왁스 등의 친수성 colloid를 키토산에 첨가하여 코팅처리 하였을 때 경도유지, 호흡 및 갈변이 억제되었다. 큰느타리버섯의 CA 저장조건은 $10^{\circ}C$ 이하의 온도에서 5kPa $O_2$ + 10~15kPa $CO_2$의 공기 조성이 제시되었으며 MA 포장으로는 미세천공을 갖는 PP필름을 이용한 능동적 기체조성 방법이 저장 중 품질유지에 효과적이었다.

• 한국응용과학기술학회지
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• 제32권1호
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• pp.136-147
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• 2015

신재생에너지 공급 의무화제도(Renewable Portfolio Standard(RPS))가 시행됨에 따라, 발전 사업자들은 의무공급량 이행을 위해 발전용 바이오중유를 사용하고 있다. 본 연구에서는 발전용 바이오중유의 원료물질별 물성과 원료 조성에 따른 발전용 바이오중유의 품질특성을 알아보았다. 발전용 바이오중유와 원료유지의 연료특성은 전산가, 동점도, 금속분 등 고시 상 품질기준 항목을 분석하였으며, 적외선 분광광도계와 고성능 액체크로마토그래피를 이용하여 조성분포를 분석하였다. 팜유계열의 저가의 고산가 유지는 유리지방산 함량이 높아 전산가가 높고, 금속분에 의한 회분함량이 높았으며, 바이오디젤 공정부산물은 점도가 높았다. 동점도, 전산가, 금속분과 같은 발전용 바이오중유의 연료특성은 원료물질 의 조성 및 혼합비와 관련이 깊다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.971-978
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• 2016

The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, ${\beta}$-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

• 한국재료학회지
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• 제25권2호
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• pp.75-80
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• 2015

The carbon dioxide($CO_2$) released while producing building materials is substantial and has been targeted as a leading contributor to global climate change. One of the most typical method to reducing $CO_2$ for building materials is the addition of slag and fly ash, like pozzolan material, while another method is reducing $CO_2$ production by carbon negative cement development. The MgO-based cement was from the low-temperature calcination of magnesite required less energy and emitted less $CO_2$ than the manufacturing of Portland cements. It is also believed that adding reactive MgO to Portland-pozzolan cements could improve their performance and also increase their capacity to absorb atmospheric $CO_2$. In this study, the basic research for magnesia cement using $MgCO_3$ and magnesium silicate ore (serpentine) as main starting materials, as well as silica fume, fly ash and blast furnace slag for the mineral admixture, were carried out for industrial waste material recycling. In order to increase the hydration activity, $MgCl_2$ was also added. To improve hydration activity, $MgCO_3$ and serpentinite were fired at $700^{\circ}C$ and autoclave treatment was conducted. In the case of $MgCO_3$ as starting material, hydration activity was the highest at firing temperature of $700^{\circ}C$. This $MgCO_3$ was completely transferred to MgO after firing. This occurred after the hydration reaction with water MgO was transferred completely to $Mg(OH)_2$ as a hydration product. In the case of using only $MgCO_3$, the compressive strength was 3.5MPa at 28 days. The addition of silica fume enhanced compressive strength to 5.5 MPa. In the composition of $MgCO_3$-serpentine, the addition of pozzolanic materials such as silica fume increased the compression strength. In particular, the addition of $MgCl_2$ compressive strength was increased to 80 MPa.