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최선진,허준호,김철위 大韓齒科器材學會 1990 대한치과재료학회지 Vol.17 No.1
The aim of the present investigation was assess the thermal reaction during hardening of representative fourteen commercially available conventional dental amalgam alloys: DA HA HV KA AC CA FC IH MM OT SS SCA SA UT and six high-copper dental amalgam alloys: A-21 KS LA OP PM PA used in Korea. These tests were performed with a thermistor probe (YSI Model 42 SC) using physiograph(MK-IV, Narco, Biosystems, U.S.A.). The peak temperature of the thermal reactions of dental amalgams were determined by the mean value of three measurements. From the experiments, the results were as follows: 1. The results indicate that the peak temperature of exothermic reactions of the conventional amalgams was attained during 7.67 ±1.76℃ and 15.50 ±0.50℃, respectively. 2. The results suggest that the exothermic peak temperature for the high-copper amalgams was considerably higher than those of the conventional amalgams. 3. The results for the recommended ratio revealed significant increases in exothermic reactions and the (+) modified ratio showed significantly less exothermic reactions than the (-) modified ratio. 4. The results show that the peak temperature rise of dental amalgams was attained during 7.17 ±0.29℃ and 24.17 ±0.29℃ according to the type of amalgamators, respectively.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Choe, Jun-Ho,Nam, Ki-Chang,Jung, Samooel,Kim, Bin-Na,Yun, Hye-Jeong,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Jun Ho Choe,Ki Chang Nam,Samooel Jung,Binna Kim,Hye Jeong Yun,Cheo Run Jo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler(CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
그래핀 옥사이드의 소수화를 통한 폴리비닐리덴클로라이드 필름 내 수분 차단성 향상 연구
최준호(Jun Ho Choe),윤영수(Young Soo Yun),진형준(Hyoung-Joon Jin) 한국고분자학회 2018 폴리머 Vol.42 No.3
본 연구에서는 대표적인 기체 차단 고분자인 폴리비닐리덴클로라이드(poly(vinylidene chloride), PVDC) 내 수분 차단성 향상을 목표로 그래핀 옥사이드를 옥틸아민을 이용하여 알킬화를 진행하여 용매 내 분산 안정성, PVDC와의 상용성 및 소수성이 확보된 알킬화 그래핀 옥사이드(alkylated graphene oxide, AGO)를 합성하였고 이를 FTIR, XPS, TGA를 통해서 확인하였다. 또한 PVDC의 용매 테트라하이드로퓨란(tetrahydrofuran, THF) 내 AGO의 분산 안정성을 Turbiscan을 통해서 확인하였다. AGO의 소수성 및 표면에너지를 접촉각을 통해서 확인한 후 PVDC/AGO 나노복합필름을 제조하였고, 그것의 수분 차단 특성 및 투과도를 측정 및 분석하고 전체적인 AGO의 수분 차단 메커니즘을 모식도로 제시하였다. The alkylated graphene oxide (AGO) was synthesized by SN2 reaction between graphene oxide and octylamine, and its dispersion stability in tetrahydrofuran (THF) and thermodynamic compatibility with poly(vinylidene chloride) (PVDC) were analyzed. AGO was compounded with PVDC, which is the most representative polymer with gas barrier properties, as a solution to improve the water barrier properties of the PVDC matrix film. The degree of alkylation of the mixture (~31 wt%) was characterized and calculated through Fourier-transform infrared spectroscopy, X-ray photoelectron spectroscopy, and thermogravimetric analysis. The dispersion stability of AGO in THF, which is a good solvent for PVDC, was quantified by light scattering, operating in transmittance mode for 3 days. Alkylation lowered the delta transmittance of the dispersion from 72% to 0.17%. The hydrophobic character of AGO, in comparison with that of GO and PVDC films, was confirmed through contact angle measurements. The inclusion of AGO in the PVDC matrix film improved its water transmission rate from 1.7 to 0.2 g/(m² day). Based on the experimental data, the water barrier mechanism in AGO/PVDC nanocomposite films is herein suggested.