• 대한가정학회지
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• 제37권2호
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• pp.113-126
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• 1999

In order to investigate the detergency effect of stained cotton and PET fabric, respectively, these fabrics stained with solid soils such as carbon black, liquid paraffin, and fat and examined the detergency effect in the optimum washing condition. The evaluation of washing efficiency of washed fabrics studied by using the surface reflectance measurement before and after washing treatment. The maximum detergency effect of stained cotton and PET fabric obtained in the mixed washing liquor-bleachig agen(ml)/concentrated washig agent(g/l). To obtain the excellent detergency effect, 2-step washing treatment, pre-washing by bleaching agent only and washing by concentrated detergent, is preferred. In comparing the detergency of polyester and cotton fabric, the detergency of stained polyester fabric superior than that of stained cotton fabric because of the difference of adhesive force between soil material and fabric in preparing soled stained fabric. In this study, we also studied the degree of fabric damage by the measurement of tensile strength change. From the results of the tensile strength measurement, the damage of washed fabric before and after washing treatment was nearly changed.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.368-373
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• 1998

도토리 묵 제조의 최적조건을 찾기 위한 기초자료를 얻기 위하여 수침과 수세정도를 달리하여 제조한 도토리 묵가루의 일반성분 및 이화학적 특성을 조사하였다. 수침과 수세의 정도가 증가할수록 조단백질, 회분, 총페놀은 감소하였으며, 조지방과 식이섬유소는 변화가 거의 없었다. 색도 또한 L값은 증가하였고, a값과 b값은 감소하는 경향을 보였다. 팽윤력은 수침과 수세정도가 증가할수록 증가하였으며, 용해도는 처리정도에 따라 감소하였으나 변화양상이 일정하지는 않았다. 물결합능력은 대조구에서 높았으며 처리정도에 따라 감소하였다. 고유점도 또한 처리정도에 따라 증가하였다. 이러한 결과들은 수침보다는 수세에 의한 영향이 더 컸다.

• 한국염색가공학회지
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• 제10권6호
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• pp.55-66
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• 1998

In order to investigate the detergency effects of various detergents to stained polyester & cotton fabric with solid soils such as carbon black, liquid paraffin and fat, the optimum washing conditions according to the types of washing agent, the assesment of detergency effect by the measurement of reflectance after and before washing were studied. The detergency effect of various detergents to stained polyester and cotton fabric increased by using the mixtures of bleaching and enzyme detergent. In order to obtain the excellent detergency effect, 2-step treatment, the pre-washing with bleaching agent and bleaching-enzyme mixture detergent treatment is preferred. In comparison of the detergency to polyester and cotton fabric, it is assumed that the detergency to polyester stained fabric was superior than that to cotton stained fabric because of the difference of adhesive force between soil material and fabric in preparing solid stained fabric.

• 한국가금학회지
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• 제26권2호
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• 한국의류산업학회지
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• 제5권3호
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• pp.289-294
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• 2003

The purpose of the study was to get the valuable data for developing the new natural fat soaps which have an excellent biodegradation performance. Thus, natural fat soaps mixed with the two types of detergents (AOS and LAS) on the various concentrations were made and the biodegradation of the samples were analysed by Dissolved Oxygen method using active sludge. Also, the results were compared with the commercial synthetic detergents and market soaps. The results from the study were the followings: 1. The plant fat soap and the wasted oil soap with the concentration of 5 mg/l and 15 mg/l had an excellent biodegradation rather than animal fat soap. 2. There was little difference among samples with the concentration of 5 mg/l, but there was much difference among them with the concentration of 15 mg/l. 3. The periods for consuming oxygen of wasted oil soap mixed AOS and LAS was the fastest.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 추계학술대회 초록집
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• pp.113.2-113.2
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• 2011

동물성 오일을 이용한 바이오디젤 생산 반응 후 미반응된 메탄올과 염기촉매의 처리에 관한 연구로써 바이오디젤의 순도에 영향을 미친다. 메탄올과 염기촉매는 바이오디젤 생산 반응 후 상층인 메틸 에스터 층과 하층인 글리세롤 층에 각각 포함되어 있다. 1차적으로 각각의 층에서 메탄올을 증발하게 되며 메탄올 증발은 감압 증류 장치를 이용해 분리하게 된다. BD100을 기준으로 하여 메탄올의 함량은 0.2% 이하여야 하며 수분 함량은 0.05% 이하를 유지해야 한다. 메탄올 증발은 메탄올의 끓는 온도인 $65^{\circ}C$를 기준으로 하여 끓는점 보다 낮은 온도와 높은 온도에서 각각 증발을 실시하고 각각의 메탄올 증발 제거에 따른 FAME 함량에 미치는 영향에 대해 FAME 함량 분석을 통해 조사하였으며 메탄올 증발 후 증류수를 이용한 바이오디젤 내 잔류 촉매 및 자유 글리세린 세정 제거에 대해 조사하였다. 증류수 양과 증류수 온도 및 세정 시간에 따른 FAME 함량 변화를 알아보았으며 세정 후 증류수 증발에 따른 FAME 함량 변화에 대해서 분석을 실시하였다. 본 실험을 통해 동물성 오일을 이용한 바이오디젤 생산 후처리 공정인 메탄올 증발 및 세정, 수분 증발 공정의 최적 조건을 도출하고자 하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권3호
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• pp.449-455
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• 2008

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.

• Nutritional Sciences
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• 제4권1호
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• pp.34-38
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• 2001

The purpose of this study was to compare the energy expenditure of normal-weight and overweight Korean middle-aged women (40-60 yr). Middle-aged oveweight ($BMI\;{\geq}\;25$, n= 20) and normal-weight women were ($BMI\;{\leq}\;23$, n = 20) were recruited in Seoul. Anthropometric measurements, body composition, energy intake, daily activity time, and energy costs of some daily activities were measured. Energy expenditure at rest and while reading the newspaper, washing dishes, mopping the floor, and walking on a treadmill at 1.0, 2.0, 3.5mph were measured by indirect calorimeter and total daily energy expenditure was estimated by summation of energy costs of different activities. The overweight group had significantly higher values of body weight, triceps skinfold thickness, thigh circumference, waist circumference, hip circumference, BMI, WTR, WHR, body surface area, percentage body fat, fat mass, fat free mass (FFM), and muscle mass compared to normal-weight group. The energy intakes of both groups were close to RDA and other nutrient intake status was also satisfactory. There were no significant differences in intakes of energy and nutrients between the two groups. Overweight subjects showed lower energy expenditure per kg body weight for reading the newspaper, washing dishes and mopping the floor, and walking on a treadmill at 2.0 and 3.5 mph, however, energy expenditure per kg FFM did not differ between the two groups. Daily energy expenditure for all activities was significantly higher in the overweight compared to the normal-weight group due to higher body weight. Both overweight and normal-weight groups showed negative energy balance between energy intake and energy expenditure, and there was no significant difference in energy balance between the two roups. Total daily energy expenditure correlated highly with FFM and body surface area. The result of present study does not offer an explanation on the energy imbalance and weight gain of overweight women.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Archives of Plastic Surgery
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• 제49권2호
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• pp.266-274
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• 2022

Background Many authors have researched ways to optimize fat grafting by looking for a technique that offers safe and long-term fat survival rate. To date, there is no standardized protocol. We designed a "hydraulic system technique" optimizing the relationship among the quantity of injected fat, operative time, and material cost to establish fat volume cutoffs for a single procedure. Methods Thirty-six patients underwent fat grafting surgery and were organized into three groups according to material used: standard, "1-track," and "2-tracks" systems. The amount of harvested and grafted fat as well as material used for each procedure was collected. Operating times were recorded and statistical analysis was performed to establish the relationship with the amount of treated fat. Results In 15 cases the standard system was used (mean treated fat 72 [30-100] mL, mean cost 4.23 ± 0.27 euros), in 11 cases the "1-track" system (mean treated fat 183.3 [120-280] mL, mean cost 7.63 ± 0.6 euros), and in 10 cases the "2-tracks" one (mean treated fat 311[220-550] mL, mean cost 12.47 ± 1 euros). The mean time difference between the standard system and the "1-track" system is statistically significant starting from three fat syringes (90 mL) in 17.66 versus 6.87 minutes. The difference between the "1-track" system and "2-tracks" system becomes statistically significant from 240 mL of fat in 15 minutes ("1-track") versus 9.3 minutes for the "2-tracks" system. Conclusion Data analysis would indicate the use of the standard system, "1-track," and "2-tracks" to treat an amount of fat < 90 mL of fat, 90 ÷ 240 mL of fat, and ≥ 240 mL of fat, respectively.