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혼합 계면활성제 시스템에서의 온도에 따른 점도 변화 효과
한동성,배상수,천은우,지경엽,조인식 한국공업화학회 2004 응용화학 Vol.8 No.1
In general, the viscosity of fluid increases as temperature decreases, and decreases as temperature increases. This phenomenon can be explained by decreasing mobility of molecules as temperature decreases. But, we found the opposite phenomenon that viscosity decreases as temperature decreases in particular mixed surfactant system. To analyze this phenomenon, various experiments have been proceeded such as composition (anionic, nonionic, zwitterionic surfactant), variation of zwitterion surfactants, structure of hydrophobic chains, structure of Hydrotrope, variation of pH. Conclusively, controlling the complex of zwitterion and anionic surfactant, we could control the viscosity of mixed surfactant system on variation of temperature. We analyzed this phenomenon theoretically, and then can complete "The technology of viscosity control by temperatre in micellar phase".
국내에서 수집한 프로폴리스의 DPPH 자유전자 소거 효과
우순옥(Woo, Soon-ok),홍인표(Hong, In-pyo),한상미(Han, Sang-mi),최용수(Choi, Yong-soo),심하식(Sim, Ha-sik),김혜경(Kim, Hye-gyeong),이만영(Lee, Man-young),이명렬(Myeong-lyeol) 한국양봉학회 2013 韓國養蜂學會誌 Vol.28 No.5
Propolis, bee glue is a sticky substances, which is used to prevent corruption of the ones who broke into the hive, and which is known as a substance that inhibits the growth of microorganisms within the hive. In order to use this propolis, is required to extract the active ingredients from the raw propolis. Mainly goes through the process of extraction with ethanol. Propolis is registered as health functional food for food and drug safety with a valid registration which is anti-oxidant effects and anti microbial effects of oralflora. In this study, in order to determine the antioxidant effect of propolis produced in various regions collected 58 regions. Antioxidant effects were tested by DPPH free radical scavenging effects method. Propolis concentrations were prepared with 10, 50, 100, 500, 1000μg, by the free radical scavenging effects were 500μg Gangwon region showed higher value, 50~100μg Gyeong-gi and Chungcheong region were found to be in the high, Jeolla, Gyeongsang region in the 100~500μg was higher. More than a certain concentration was to determine antioxidant falling rather. These results can be said to suggest if you use the edible excess should be avoided. And then, Jeju lower than in the other regions were shown to be higher with increasing concentration. The propolis of Jeju Island, unlike in other regions the same amount of propolis antioxidant effects appeared low.
CFD Analysis on the 2nd Cylinder Discharge line in Hydrogen Reciprocating Compressor
Gyeong-Hwan Lee,Ju-Sik Woo,Yong-Han Shin,Hyo-Min Jeong,Han-Shik Chung 한국마린엔지니어링학회 2010 한국마린엔지니어링학회지 Vol.34 No.4
Numerical analysis information will be very useful to improve fluid system. General information about an internal gas flow is presented by numerical analysis approach. Relating with hydrogen compressing system, which have an important role in hydrogen energy utilization, this should be a useful tool to observe the flow quickly and clearly. Flow characteristic analysis, including pressure and turbulence kinetic energy distribution of hydrogen gas coming to the cylinder of a reciprocating compressor are presented in this paper. Suction-passage model is designed based on real model of hydrogen compressor. Pressure boundary conditions are applied considering the real condition of operating system. The result shows pressure and turbulence kinetic energy are not distributed uniformly along the passage of the Hydrogen system. Path line or particles tracks help to demonstrate flow characteristics inside the passage. The existence of vortices and flow direction can be precisely predicted. Based on this result, the design improvement, such as reducing the varying flow parameters and flow reorientation should be done. Consequently, development of the better hydrogen compressing system will be achieved.
Han Jeong, Gyeong,Cho, Jae-Hyeon,Jo, Cheorun,Lee, Sungbeom,Sik Lee, Seung,Bai, Hyoung-Woo,Chung, Byung Yeoup,Hoon Kim, Tae Elsevier 2018 Food chemistry Vol.258 No.-
<P><B>Abstract</B></P> <P>Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation doses (10, 20, and 50 kGy). RA exposed to gamma irradiation at 50 kGy was completely degraded and showed an increased inhibitory effect against 3 T3-L1 preadipocyte compare to the parent compound. Structures of the newly generated compounds <B>2</B>–<B>4</B> from irradiated RA at 50 kGy were elucidated based on spectroscopic methods, including <SUP>1</SUP>H nuclear magnetic resonance (NMR) and mass spectrometry (MS). Interestingly, compounds <B>2</B> and <B>5</B> exhibited significantly enhanced anti-adipogenic properties in 3 T3-L1 cells compared to the original compound. These results provide evidence that structural changes in RA induced by gamma irradiation might enhance biological efficacy.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Degradation of rosmarinic acid was accelerated in methanol solution induced by gamma ray. </LI> <LI> The structures of new degraded compounds from rosmarinic acid were elucidated by extensive spectroscopic interpretation. </LI> <LI> Newly generated degraded products by gamma ray exposure can contribute to the enhancement of anti-adipogenic properties. </LI> <LI> A plausible degradation mechanism of rosmarinic acid by gamma irradiation was tentatively proposed. </LI> </UL> </P>
Gyeong-Ja Lee,Bo-Goo Kang,Ki-Sik Kim,Ik-Hwan Kim,Jong-U Han,Hyun-Zoo Kim 한국토양비료학회 2013 한국토양비료학회지 Vol.46 No.6
To obtain the useful data related to optimum nutrient management technique for pesticides-free jujube cultivation, nutrient contents of jujube leaves and fruits and the selected chemical properties of jujube orchard soils were investigated at 9 different orchards with pesticides-free cultivation in Boeun, Chungbuk, Korea. Soil and jujube leaf samples were collected from the different orchards in July and October, and jujube fruit samples were taken in October, 2012. Soil available P2O5 contents in the optimum level for jujube cultivation were 11% and 33% of total samples in July and October, respectively, but 56% of total samples was higher than the optimum level in both July and October. Exchangeable K and Ca ion contents were 44% and 67% of total samples, respectively, in both July and October, whereas exchangeable Mg ion content was 100% and 56% of total samples in July and October, respectively. Nutrient contents in jujube leaves were higher than those in fresh fruits. In addition, total nitrate, potassium and magnesium contents in the jujube leaves were higher in the samples collected in July than in October.
Han Sub Kwak,Hye-Gyeong Kim,Hyun Suk Kim,Yong Sik Ahn,Kyunghee Jung,Hyo-Young Jeong,Tae Hyeong Kim 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.1
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars?IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.
Kwak, Han Sub,Kim, Hye-Gyeong,Kim, Hyun Suk,Ahn, Yong Sik,Jung, Kyunghee,Jeong, Hyo-Young,Kim, Tae Hyeong The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.1
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.