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최정미 ( Jung Mi Choi ),장현철 ( Hyun Chul Jang ),현재영 ( Jae Young Hyeon ),석중현 ( Jung Hyun Sok ) 대한금속재료학회(구 대한금속학회) 2012 대한금속·재료학회지 Vol.50 No.10
The uniform and highly smooth nanofibers of biocompatible poly (ε-caprolactone) (PCL) composited with different contents of multiwalled carbon nanotubes (MWCNTs) were successfully prepared by electrospinning. Experimental parameters were MWCNTs addition to a PCL solution and applied voltages. The topographical features of the composite nanofibers were characterized by scanning electron microscopy and its electrical properties were measured by a four-point probe method. The surface resistance gradually decreased with an increasing content of MWCNTs in PCL fibers because of the excellent electrical conductivity of MWCNTs. The nanofiber diameter could be regulated by varying the solution viscosity and voltages. Our results establish that this kind of electrospinning PCL/MWCNTs nanofibers with the control of fiber diameter and electrical conductivity may be a promising candidate for the application of scaffolds in tissue engineering.
박도수(Do-Su Park),시멜레스(Shimeles Tilahun),현재영(Jae-Young Hyun),권혜순(Hye-Soon Kwon),정천순(Cheon-Soon Jeong) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.2
본 연구는 단호박 유통을 위한 최적 후숙 조건을 구명하기 위해 수행하였다. 가용성고형물 함량은 수확 직후 6.0oBx에서 후숙 기간이 길어짐에 따라 증가하였다. 후숙 온도가 높을수록 가용성 고형물 함량이 높게 나타났다. 과피 및 과육의 색차변화는 Hunter ‘b’값을 측정한 결과 과피는 수확 직후 2.42에서 후숙기간 동안 증가하여 후숙 18일 25℃ 조건은 6.91, 30℃ 조건은 7.56으로 나타났다. 35℃의 경우 후숙 9일 7.79로 과피 황화현상이 발생하여 외관품질이 저하되었다. 녹말함량은 후숙 온도가 높을수록 낮은 함량을 보였다. 자당 함량은 후숙 기간이 길어질수록 모든 온도 조건에서 증가하였다. 이상의 결과를 종합하면 25℃ 조건에서는 18-21일, 30℃는 12-15일간 후숙이 적합하다고 판단된다. Ripening conditions of the winter squash ‘Bochang’ were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter ‘b’ value of the skin was 2.42. At 25 and 30℃, the Hunter ‘b’ values were recorded at approximately 6.91 and 7.56, respectively. At 35℃, the Hunter ‘b’ value was increased to about 7.79 on day 9. Furthermore, at 35oC, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of 25℃ for 18-21 days and at 30℃ for 12-15 days are suitable for the optimum ripening of winter squash.