• 한국염색가공학회지
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• 제20권6호
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• pp.87-91
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• 2008

It is commonly known that water repellency of the fabric treated with fluorocarbon resin brings about a decrease by the washing and recovers by the subsequent heat treatment. In this article, effect of the water repellency was investigated on the nylon 6, triacetate and silk fabrics treated with hydrocarbon and silicon resins. Hydrocarbon and silicon resins have been widely used in the textile finishing as the softening and water proofing agents. The fabrics were treated with hydrocarbon resins, Paragium JQ and RC (Ohara Paragium Chemical Co.) and a silicon resin, Poron MR (Shinetsu Chemical Co.), and then washed and subsequently heat treated. Although the water repellency increased by the resin treatment, it decreased by the washing apparently and recovered a little by the heat treatment. The effect of the heat treatment was small comparing with that of the fluorocarbon resin. Furthermore, as a mechanical property of the treated fabric, KES shearing and bending hysteresis parameters, modulus and hysteresis width of the hydrocarbon resin-treated nylon 6, triacetate and silk fabrics decreased by the heat treatment after washing. Therefore, the treatment is effective at improving the softening of the fabric in water repellent finish.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.1
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• pp.137-140
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• 2006

This paper describes a technique combining chemometrics with UV spectroscopy for the determination of the concentra tions of two tissue additives (i.e., wet strength and softening agents) in a cellulose fiber containing solution. In single as ent solutions, the concentration of the additive can be measured by UV spectroscopy at the wavelength where the species having absorption. For a binary (i.e., containing two additives) solution system, the spectral characterization is very complicated. However, if aided by a chemometrical calibration technique, each additive in the binary solution can be quantified simultaneously. The present method is very rapid and simple, it can easily perform a continuous measurement in the changes in the additives' concentration after fiber addition, and therefore this becomes a valuable tool for the adsorption kinetics study of chemical additives onto the cellulose fibers. The time-dependent adsorption behaviors of the wet-strength, softening agent, and their both on fiber were also presented.

• 대한치과보존학회:학술대회논문집
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• 대한치과보존학회 2001년도 추계학술대회(제116회) 및 13회 Workshop 제3회 한ㆍ일 치과보존학회 공동학술대회 초록집
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• pp.568.2-568
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• 2001

$Carisolv^{TM}$ system was developed for removal of carious dentin with chemo-mechanical method by Swedish researcher. $Carisolv^{TM}$ is composed of 0.5% NaClO and three kinds of amino acid, i.e. glutamic acid, leucine and lysin. After these agents are mixed together, the gel mixed is applied to carious dentin and the carious dentin is removed with hand instrument without using burs. The mechanism of softening the dentin is postulated that the degenerated collagen by caries is chlorinated and the decomposed. But the details of the mechanism are not clarified yet.(omitted)

• 한국조리학회지
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• 제20권2호
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• pp.54-64
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• 2014

레토르트 처리한 양파의 조직감(견고성)을 향상시키기 위하여 칼슘용액에서 장시간 저온(LTLT)블랜칭을 실시하였다. 칼슘용액에서 예비 열처리한 양파는 일반적인 블랜칭과 비교시 고온 멸균한 후 양파의 조직감이 의미있게 향상되었다. LTLT 블랜칭에 의한 견고성의 향상은 양파 조직의 pectin methylesterase(PME) 작용으로 carboxyl 그룹과 2가 양이온($Ca^{2+}$)간의 강한 가교결합과 관련이 있다. 0.5% 칼슘용액에서 $70^{\circ}C$, 120분동안 예비 열처리를 행하였을 때 가장 높은 견고성을 가진 레토르트 처리된 양파를 얻을 수 있었다. 이 같은 결과는 양파에서 PME의 활성도와 결합된 칼슘의 함량이 $70^{\circ}C$에서 가장 높았다는 것을 의미한다. 또한, $Mg^{2+}$와 같은 여러 2가 양이온을 함유하고 있는 알칼리 계통 칼슘이 펙틴 분자를 상온에서 가수분해하는 기작이 효소 작용에 더해져 여러 칼슘용액 중에서 레토르트 처리된 양파의 조직감을 가장 견고하게 하였다. 향후 여러 가지 레토르트 처리된 야채들의 조직 연화 방지를 위한 최적조건 실험이 야채별로 더 많이 수행되어야 할 것이다.

• 한국잠사곤충학회지
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• 제36권1호
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• pp.37-43
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• 1994

네 종의 서로 다른 인산염을 견정련 보조제로 사용한 경우에 있어서, 정련용수 중 금속이온의 봉쇄, 정련용액의 pH 변화, 그리고 연감효과에 대하여 검토하고 아래와 같은 결과를 얻었다. 1. 칼슘경도성분에 대한 봉쇄효과는 TSPP와 SPD가 높은 봉쇄효과를 나타내었으며, SPM과 SHP는 비교적 낮은 봉쇄효과를 보였다. 2. 철성분에 대한 봉쇄효과는 SHP와 TSPP가 우수한 봉쇄능력이 있었다. 3. 4종의 인산염 중 TSPP와 pH값이 가장 높지만 비누에 비해서는 낮다. 4. 정련속의 pH값은 인산염의 종류에 따라 많은 차이가 있었으나 pH값이 클수록 정련효과가 크게 나타났다.

• 공업화학
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• 제5권3호
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• pp.466-477
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• 1994

흡습성, 유연성 및 대전방지 효능을 지닌 것으로 알려진 PEG 600과 에퍼클로로히드린을 $BF_3$ 촉매로서 반응시켜 PEG 600-diglycidyl ether(PDE)를 합성하였다. 다음 PDE에 높은 전도성의 지방족 아민이며 경화제인 트리에틸렌테트라민으로서 공반응시켜 수용성인 긴 사슬의 폴리아민(PDET)을 얻고, PDET의 겔화방지와 수용액 안정성을 좋게 하기 위하여 아세트산프로 양이온화시켜 수용성의 제4급 암모늄 폴리아민(PDETA)을 합성하였다. 위에서 각각 합성된 PDET-2, -5, -6과 PDETA-2, -4에 각각 물을 첨가하여 대전방지제 PDET-2A, -5A, -6A, PDETA-2A, -4A를 제조하였다. 제조된 대전방지제를 PET 직물에 단독 혹은 수지병용으로 처리한 후 세탁횟수에 따른 표면전기저항과 반감기 특성의 시험결과, PDETA-2A와 -4A는 50회 세탁 후에도 대전방지 성능에 큰 변화가 없어서 내구성 대전방지제임을 확인하였다. 또한 세탁전의 표면전기저항 간이 각각 $1{\times}10^7{\Omega}$, $2{\times}10^7{\Omega}$이었고, 반감기 특성값은 0.8초와 1.1초로 나타나 양호한 대전방지제임이 입증되었다.

• 한국식품조리과학회지
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• 제7권2호
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Bulletin of the Korean Chemical Society
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• 제27권11호
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• pp.1819-1824
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• 2006

The general objective of the present study was to investigate the potential application of the UV spectroscopic method for determination of the polymeric additives present in papermaking fibrous stock solutions. The study also intended to establish the surface-chemical retention model associated with the adsorption kinetics of additives on fiber surfaces. Polyamide epichlorohydrin (PAE) wet strength resin and imidazolinium quaternary (IZQ) softening agents were selected to evaluate the analytical method. Concentrations of PAE and IZQ in solution were proportional to the UV absorption at 314 and 400 nm, respectively. The time-dependent behavior of polymeric additives obeyed a mono-molecular layer adsorption as characterized in Langmuir-type expression. The kinetic modeling for polymeric adsorption on fiber surfaces was based on a concept that polymeric adsorption on fiber surfaces has two distinguishable stages including initial dynamic adsorption phase and the final near-equilibrium state. The simulation model predicted not only the real-time additive adsorption behavior for polymeric additives at high accuracy once the kinetic parameters were determined, but showed a good agreement with the experimental data. The spectroscopic method examined on the PAE and IZQ adsorption study could potentially be considered as an effective tool for the wet-end retention control as applied to the paper industry.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1993년도 정기총회 및 제3차 학술발표회
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• pp.6-9
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• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.

• 생물정신의학
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• 제4권2호
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• pp.259-264
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• 1997

저자들은 1993년 5월 1일부터 1997년 4월 30일까지 한강성심병원 신경정신과 입원환자 중연성전기경련요법을 받은 60명을 대상으로 임상적 고찰을 하여 다음과 같은 결과를 얻었다. 1) 전기경련요법을 받은 환자 60명중 정신분열증이 51.7%, 주요우울증이 21.6%, 양극성 정동장애, 조증이 16.7%, 기타 10% 이었다. 2) 전기경련요법의 시행 횟수는 1인당 평균 12.2회(정신분열증 14.9회 : 주요우울장애 12.2회 : 양극성 정동장애 13.6회 : 기타 8.2회)이었다. 3) 치료의 대상이 되었던 증상은 정신분열증의 경우 피해망상, 환청, 주요우울장애는 정신운동지체, 우울기분, 그리고 자살사고 또는 시도, 양극성 정동장애에서는 파괴적 행동, 흥분상태 순이었다. 4) 전기경련요법에 사용된 약제로 atropine $0.0093mgkg^{-1}$, 마취제 pentothal $2.76mgkg^{-1}$, 근육이완제 succinylcholine $0.80mgkg^{-1}$을 사용하여 만족할 만한 효과를 얻을 수 있었다. 5) 전기경련요법시 사용된 마취제중 propofol은 pentothal에 비해 seizure duration을 낮추었다.