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呂壽東,韓仁淑,沈光澤,張萬植 경북대학교 교육대학원 1985 논문집 Vol.17 No.-
Recently, Phase Transfer Catalyzed Organic Synthesis is studied intensely. The Reactions of benzyl chloride with various alcohols (Et, n-Pr, iso-Pr, n-Bu, iso-Bu, sec-Bu, tet-Bu, Ph, Bz-OH) were investigated under Phase Trasfer Catalysis in this research. Benzyltrietylammonium chloride(B.T.E.A.C), dodecyltrietylammonium bromide(L.T.E.A.B) and tetrabutylammonium chloride(T.B.A.C) were used as Phase Transfer Catalyst. The Optimum Conditions between benzyl chloride and varios alcohols were studied in the presence of T.B.A.C which proved to be most effective among catalysts tested. Optimized conditions were as following. The molar ratio between benzyl chloride and tertiary butanol was 1:3. The amount of catalyst was 1.08mmol. And the amount of 50% NaOH aqueous solution was 7g. Under optimized conditions, it has been observed that benzyltet-alkyl ether, benzylphenyl ether and dibenzyl ether can be obtained in good yield over 80%, benzyliso-alkyl ether in about 50%, benzyln-alkyl ether only in less than 20%. The tendency of yield in various alcohols was increased Et<Pr<Bu<Bz<Ph-OH. And the tendency of yield in isomeric alcohols was increased primary<secondary<tertiary alcohol.
육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation
박한조,심수동,민상기,이승주,Park, Han-Jo,Shim, Soo-Dong,Min, Sang-Gi,Lee, Seung-Ju 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3
The temperature dependence of time temperature integrator (TTI) was investigated in terms of the Arrhenius activation energy (Ea) to determine TTI requirements to accurately predict meat quality during storage. Mathematical simulation was conducted using a numerical analysis. First, using Euler's method and MS Excel VBA, the TTI color change was kinetically modeled and numerically calculated under several storage conditions. From the TTI color variable profiles calculated from the storage time-temperature profiles, $T_{eff}$, which is a constant temperature representing the whole temperature profiles, was calculated. Upon predicting Pseudomonas spp. concentrations (one of the meat qualities) from $T_{eff}$, it was found that if $Ea_{microbial\;spoilage}=Ea_{TTI}$ be true, then Pseudomonas concentrations were calculated to be constant with the same TTI color values, regardless of time-temperature profiles, whereas if $Ea_{microbial\;spoilage}{\neq}Ea_{TTI}$ then Pseudomonas concentrations varied even with the same TTI color values. This indicates that each TTI color value represents its own fixed degree of meat quality, only if $Ea_{meat\;qualities}=Ea_{TTI}$.
쇠고기 저장 중 이취발생에 대한 Indicator 탐색
변고은,안수림,심수동,이중용,홍광원,민상기,이승주,Byeon, Ko-Eun,An, Soo-Rim,Shim, Soo-Dong,Lee, Jung-Young,Hong, Kwang-Won,Min, Sang-Gi,Lee, Seung-Ju 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3
Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.
이정윤,손형구,구예진,정승희,박수동,심재정,이정열,이유현 한국식품영양과학회 2023 Journal of medicinal food Vol.26 No.4
Helicobacter pylori modulates the host inflammatory response, resulting in chronic gastritis, which contributes to gastric cancer pathogenesis. We verified the effect of Cudrania tricuspidata on H. pylori infection by inhibiting H. pylori-induced inflammatory activity. Five-week-old C57BL/6 mice (n = 8) were administered C. tricuspidata leaf extract (10 or 20 mg/kg per day) for 6 weeks. An invasive test (campylobacter-like organism [CLO]) and noninvasive tests (stool antigen test [SAT] and H. pylori antibody enzyme-linked immunosorbent assay) were performed to confirm the eradication of H. pylori. To evaluate the anti-inflammatory effect of C. tricuspidata, pro-inflammatory cytokines levels and inflammation scores were measured in mouse gastric tissue. C. tricuspidata significantly decreased the CLO score and H. pylori immunoglobulin G antibody optical density levels at both 10 and 20 mg/kg per day doses (P < .05). C. tricuspidata decreased the H. pylori antibody levels in a concentration-dependent manner, increased negative responses to SAT by up to 37.5%, and inhibited the pro-inflammatory cytokines interleukin (IL; IL-1β, IL-6, 1L-8, and tumor necrosis factor alpha). C. tricuspidata also relieved gastric erosions and ulcers and significantly reduced the inflammation score (P < .05). We measured rutin in C. tricuspidata extract as a standard for high-performance liquid chromatography. C. tricuspidata leaf extract showed anti-H. pylori activity through the inhibition of inflammation. Our findings suggest that C. tricuspidata leaf extract is potentially an effective functional food material against H. pylori.