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李周伯,鄭信敎,孫泰華,崔鍾旭 慶北大農學誌編輯委員 1986 慶北大農學誌 Vol.4 No.-
市販 ?茶를 20℃에서 相對濕度를 달리하여 저장하면서 吸濕特性을 조사하였다. ?茶의 吸濕速度는 貯藏相對濕度가 높을수록 컸으며 貯藏時間이 경과함에 따라 점차 감소하였다. ?茶의 等溫吸濕曲?은 전형적인 Sigmoid 형태를 나타내었으며 相對濕度가 일정할 때 저장시간과 흡습속도와의 관계에서 다음과 같은 式을 구할 수 있었다. ln(dw/dt)=nln(t) + ln c B.E.T. 式에 의해 구한 ?茶의 單分子層水分含量은 7.01~7.87%로 나타났다. 貯藏時間과 吸濕速度關係式에서 구한 계산치 수분함량과 실측치수분함량을 비교한 결과 거의 유사한 경향이었다. The sorption characteristics of green tea were investigated at 20℃ with various relative humidities. Particle size showed little effect on the sorption behavior of green tea. At low relative humidities below 57%, the sorption equilibrium were easily attained, but a high relative humidities above 75%, the sorption equilibrium were not reached after 10 days. From the estimation of sorption rate at arbitrary humidities an empirical equation was obtained; Ln(dw/dt)=nLn(t) + Ln c The monolayer moisture contents of green tea obtained by B.E.T. equation were found to be 7.87%(powder) and 7.01%(whole), respectively.
이주백 한국원자력산업회의 1996 원자력산업 Vol.16 No.12
고리원자력본부 제2발전소는 최근 국내 최초로 방사선 작업 기록을 전산으로 관리할 수 있는 시스템을 개발하였다. 방사선 작업 관리의 수행 절차는 반복적이며 일정한 흐름을 가진 행위로서, 이를 전산 관리할 경우 효율적이고 신뢰성 있는 방사선 관리가 수행 가능하다. 이러한 점에 착안하여, 고리 2발전소 태스크포스팀은 사외 전산 프로그램 개발사(TDS)와 공동으로 1년 6개월 간에 걸쳐 이 시스템을 개발하였다. 이번에 개발한 시스템은 외국의 원전에서도 실용화가 되지 않은 선진 수준의 방사선 관리 기법이다.
고지혈증 개선 및 다이어트를 위한 신선편의형 HMR 제품개발에 대한 연구
이주백,김미지,안홍,권순무 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.2
The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.
자외선 조사가 수계 용매에서 합성된 셀렌화 아연 양자점의 광학특성에 미치는 영향
백금지,강유진,강이주,임정현,홍현선 대한금속·재료학회 2022 대한금속·재료학회지 Vol.60 No.2
ZnSe quantum-dots were synthesized in an aqueous system and UV irradiation was introduced as a post-treatment process. The synthesis temperature was varied from 25 oC to 90 oC, and the surface of the nano powder was stabilized using different ligands such as glutathione (GSH), 3-mercaptopropionic acid (MPA) and thioglycolic acid (TGA). Then, the effect of UV irradiation on the structure and the absorption/ emission properties of the nano powder were investigated. As the UV light was irradiated, the PL intensity of the quantum dots increased. UV irradiation for 16 h increased the PL intensity of the synthesized quantum dots at room temperature to the level of those at 90 oC. Particle aggregation was not found with UV irradiation of at least 24 h. XRD patterns confirmed that the UV irradiation released sulfur from the GSH, inducing the formation of the ZnSe/ZnS composite-typed nano powders. The luminescence characteristics of the GSH or TGA-added quantum dots were enhanced by UV irradiation regardless of temperature, while MPA-added quantum dots were not significantly affected by UV irradiation. The post-treatment process with UV irradiation showed the possibility that even ZnSe quantum dots, which are synthesized at low temperature and have low luminescence intensity, can have luminescence characteristics comparable to those of hightemperature synthesis.