• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.1
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• pp.51-59
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• 2006

The surface of various mechanical pulp fibres including thermomechanical pulp (TMP), chemithermomechanical pulp (CTMP), and alkaline peroxide mechanical pulp (APMP) fibres, were characterized using SEM, AFM, and XPS. With SEM and AFM, middle lamella material was observed to be non-fibrillar, patch-like, while fibre secondary wall was observed to have a microfibrillar structure. It was found that after the first-stage refiner, lignin-rich middle lamella remainders are present on the fibre surface of all three pulps, although most of the fibre surfaces expose microfibrillar structure. After the final-stage refining, large amounts of granules are present on the TMP fibre surface. In contrast, most middle lamella remainders remain on the surface of CTMP fibres after final stage refining and even after peroxide bleaching. XPS results have confirmed that the non-fibrillar surface material is the lignin-rich middle lamella remainder., and the remainders of middle lamella contribute to the high surface lignin concentration.

• Applied Biological Chemistry
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• 제34권1호
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• pp.32-37
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• 1991

감과실이 성숙함에 따라 세포가 비대성장하고 세포간극이 발달하였으며 연시에서는 세포가 분리되어 독립적으로 존재하였다. 또 성숙중에는 원형질내에 small vesicle이 생기고, 완숙감과실에서 middle lamella의 분해현상을 관찰하였다. 연시에서는 세포벽과 middle lamella가 분리 용해되었다.

• 한국식품영양과학회지
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• 제25권2호
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• pp.274-278
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• 1996

토마토 과실의 연화현상의 주 원인으로 판단되는 세포벽의 형태적 변화를 조사하기 위하여 성숙 단계별로 취하여 과실의 경도, 세포벽 구성 성분의 변화 및 세포벽의 변화를 조사하였다. 과육의 경도는 적숙기 이후부터 급셕한 감소를 나타내었다. 세포벽 함량은 성숙 중에 감소하였고 가용성 펙틴의 증가와 불용성 펙틴의 감소는 적숙기와 식용 적기 사이에서 가장 현저했으며, 총 펙텐의 함량은 다소 감소하는 경향을 나타내었다. 성숙에 따른 토마토 과육의 세포 및 세포벽의 형태적 변화를 현미경으로 관찰한 결과, 수확기까지의 토마토에서는 middle lamella와 세포내 기관들이 잘 관찰되었으나, 연화가 진행됨에 따라 식용 적기의 토마토에는 middle lamella를 관찰할 수 없었으며 과숙기 에서는 middle lamella의 가용화와 함께 세포벽의 부분적인 분해와 세포분리현상이 관찰되었다.

• 대한가정학회지
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• 제34권4호
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• pp.403-414
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• 1996

The softening of the femented vegetables and the fruits was resulted from the degradation of pectin substances, cellulose, hemicellulose by polygalacturonase(PG), pectinesterase(PE), Cx-cellulase, $\beta$-galctosidase. The conversion of insoluble pectin to soluble pectin in cell wall-middle lamella was a major factor in the changes of firmness. Ca2+ was substantially increased firmness. However, Ca2+ could be removed from cell wall by chelating agents such as oxalic acid and citric acid. And Ca2+ was replaced with Na+ by ion exchange reaction. Ca2+ deficient tissue was vulnerable to attack by PG. Preheating treatment and Ca2+ addition is most effective in inhibiting the vegetable food softening and in increasing middle lamella-cell wall regidity, which PE activation by preheating treatment and Ca2+ addition could created more anionic carboxyl groups for cationic materials binding such as Ca2+ and chitosan and for polypectategel formation. Excessive demethylation by PE was associated with loosening of middle lamella cell wall components and softening.

• 한국식품과학회지
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• 제17권6호
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• pp.454-459
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• 1985

루핀콩(lupinus angustifolius)의 식품으로서의 가치를 평가하기 위한 형태학적 접근방법의 하나로써 취반시(時) 일어나는 미세구조적 변화를 대두와 비교하였다. 루핀공은 대두에 비해 두꺼운 세포벽과 pit-pair을 가지며 protein body안에 많은 crystaloid를 포함하고 있어, oil seed인 대두와는 상당히 다른 자엽구조를 보여 주었다. 또한 대두에서는 높은 온도($120^{\circ}C$)로 가열했을 때 (20분) middle lamella 구조의 파괴와 함께 세포벽의 손상이 명백하였으나, 루핀콩의 경우 $120^{\circ}C$에서 장시간(130분) 가열했을 때에도 세포벽의 파괴 및 middle lamella의 파괴없이 본래의 자엽세포 구조를 유지하였다.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.342-345
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• 1998

세포들은 변색기까지는 아주 조밀하게 결합하고 있었으나 완숙기에서는 세포벽 중층이 다소 분해되어 둥근 형태의 세포를 관찰할 수 있었다. 세포벽 변화는 녹숙기에서는 중층을 구별할 수 없을 정도로 세포벽이 발달되지 않았으며 변색기에서는 중층을 관찰할 수 있었고 완숙기에서는 분해되어 완전히 분리되는 것을 관찰할 수 있었다. 세포의 조직은 녹숙기에서는 mitochondria, endoplasmic reticulum 둥의 조직과 소액포를 관찰할 수 있었으나 변색기 이후에는 액포가 발달하면서 cytoplasm과 organelle이 세포벽에 흡착되었다. 세포간극은 녹숙기에서는 형성되지 않았고 변색기에서는 세포간극과 간극 주위에 세포벽 분해현상을 관찰할 수 있었으며, 완숙기에는 중층의 분리와 분해산물이 간극에 분산되어 있는 것을 관찰할 수 있었다.

• Current Research on Agriculture and Life Sciences
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• 제9권
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• pp.103-108
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• 1991

세포간층 lignin은 2차벽 lignin(end-wise-polymer)에 비해 축합도가 높으며 guaiacyl type의 phenol성 수산기등 말단기를 많이 갖는 2차벽 lignin보다 저분자량의 bulk polymer형 lignin이다.

• 보존과학회지
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• 제2권2호
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• pp.15-24
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• 1993

To understand the morphological change of ancient woods, samples classified by cell type, burial environment and species were collected and observed using microscopy. Decay of wood by cell type could classified into two types. First, degraded secondary wall was formed granular residues in $S_2$ layer and was remained $S_3$ layer and compound middle lamella. Second, the cell wall was slightly degraded and cracked in secondary wall. A gradual thinning of cell wall was occured. The compound middle lamella was separated from secondary wall. The resistance of degradation is increased at vessels, parenchyma, and tracheid and wood fiber in the order named. The type of degradation by species could be classified into four types. Overall degradation type; the degradation of cell wall is usually heavy and the extent of degradation Varies by part of the same sample. Partial degradation type ; this type shows severely different decay type by part of the sample. Nondegraded cells were mixed with degraded cells on the same sample. Erose degradation type ; thinning of the cell wall was occoured and the degradation type was different by part. Slight degradation types ; secondary wall was slightly degraded, cracked and separated from compound middle lamella. Considering different type of burial environment, dry wood was similiar to sound wood and slightly decayed. Waterlogged and peat burial wood was heavilydecayed. Between species of under the same environment, decay type and extent were diferentiated from each other.

• Advances in Computational Design
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• 제1권1호
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• pp.1-25
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• 2016

Domes are architectural and elegant structures which cover a vast area with no interrupting columns in the middle, and with suitable shapes can be also economical. Domes are built in a wide variety of forms and specialized terms are available to describe them. According to their form, domes are given special names such as network, lamella, Schwedler, ribbed, and geodesic domes. In this paper, an optimum topology design algorithm is performed using the enhanced colliding bodies optimization (ECBO) method. The network, lamella, ribbed and Schwedler domes are studied to determine the optimum number of rings, the optimum height of crown and tubular sections of these domes. The minimum volume of each dome is taken as the objective function. A simple procedure is defined to determine the dome structures configurations. This procedure includes calculating the joint coordinates and element constructions. The design constraints are implemented according to the provision of LRFD-AISC (Load and Resistance Factor Design-American Institute of Steel Constitution). The wind loading act on domes according to ASCE 7-05 (American Society of Civil Engineers). This paper will explore the efficiency of various type of domes and compare them at the first stage to investigate the performance of these domes under different kind of loading. At the second stage the wind load on optimum design of domes are investigated for Schwedler dome. Optimization process is performed via ECBO algorithm to demonstrate the effectiveness and robustness of the ECBO in creating optimal design for domes.

• 한국식품영양과학회지
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• 제25권3호
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.