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정유성,이상량,신재순,김영철,박남국 한국공업화학회 2002 응용화학 Vol.6 No.2
Nano-sized silver catalysts have been prepared by alcohol and dioctyl esterof sodium sulphosuccinic acid, anionic surfactant, Aerosol OT(AOT). TOD/TPR andethylene oxide activity have been studied to investigate the characteristics of silvercatalysts. The sizes of Ag particles were estimated to be 10∼16 nm and the peak ofsilver oxide was not observed by XRD except for metallic silver. The desorptionpeak of molecular oxygen by TPD/TPR uniqely observed at about 400 ℃ in thecatalyst prepared by water-alcohol method. However, in the catalyst prepared bymicroemulsion method, the desorption peaks of molecular and atomic oxygens wereobserved at about 400 ℃ and 600 ℃, respectivly. The catalyst prepared by water-alcohol method showed higher activity ethylene oxide than the catalyst prepared by microemulsion method. It eems due to the larger silver particles and easier desorption of molecular oxygen from the catalyst prepared by water-alcohol method.
개복숭아 당절임액 및 곰취 추출물이 우리맛닭 고추장 양념육의 이화학적 특성 및 저장성에 미치는 영향
정유성,신동진,김혜진,정효진,이희정,김동욱,장애라 한국가금학회 2023 韓國家禽學會誌 Vol.50 No.1
This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.)sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups;CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON,respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contentsof GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON,while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwiextracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 atday 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storagestability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further studywould be needed to identify the specific flavor-enhancing factors of GP treatments. 토종닭인 우리맛닭 1호를 원료육으로 사용하여 제조한 고추장 양념육에 개복숭아 당절임액과 곰취 추출물 처리는 우리맛닭 고추장 양념육의 연도 개선에 유의적인 효과는 없었다. 개복숭아 당절임액 30% 처리군은 저장 10일차에 타 처리군 대비 낮은 총 미생물 수를 보였으며(P<0.05), 개복숭아 당절임액 처리군은 풍미와 종합적 기호도에서 저장기간이 증가함에 따라 곰취 추출물 처리군 대비 관능적 선호도가 높은 경향을 보였으나 유의적인 차이는 없었다. 반면, 곰취 추출물 처리군의 경우 관능적 특성은 개선되지 않는 것으로 나타나 닭고기 양념육 제품 개발을 위해 곰취보다는 개복숭아 당절임액의 첨가가 우리맛닭 고추장 양념육제품의 저장 안전성과 관능적 특성 유지에 도움이 될 수 있을 것으로 판단된다.
과공정 Al-Si 합금의 미세조직에 미치는 Sc의 영향
정유성,김명한,최석환,Jeong Y. S.,Kim M. H.,Choi S. H. 한국재료학회 2005 한국재료학회지 Vol.15 No.7
Sc has been known to be an very effective ppt-hardening element in Al and Al alloys and also to be effective in modification of eutectic Si in hypoeutectic Al-Si alloys. The modification mechanism of Sc is different from that of the traditional modifier Sr in Al-Si alloys. In the present study the effects of Sc on the primary and eutectic Si in hypereutectic Al-Si alloys were investigated with evaluating the microstructures with OM, EPMA and EBSD methods. The results represent that Sc has only a small effect on primary Si when added less than $0.8wt\%$. However, when Sc addition leading to the precipitation of metallic Sc within primary Si reaches $1.6wt\%$, very coarse primary Si occurs.