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Polydimethylsiloxane-Polyurethane Zwitterionomer의 합성과 그 특성에 관한 연구
姜斗煥,吳炳昌 단국대학교 1995 論文集 Vol.29 No.-
Polydimethylsiloxane-polyurethane zwitterionomer was prepared by ionizing polyester type polydimethylsiloxane-polyurethane copolymer containing tertiary amine with 1, 3-propane sultone. Unsaturated polyester type polydimethylsiloxane-polyurethane copolymer containing tertiary amine was prepared by reacting unsaturated polyester type polydimethylsiloxane polyol with MDI, and then chain extended with N-methyldiethanol amine. Mechanical properties of polydimethylsiloxane-polyurethane copolymer and polydimethylsiloxane-polyurethane zwitterionomer were measured. The mechanical properties of Polydimethylsiloxane-polyurethane zwitterionomer, Young's modulus increased from 5MPa to 14MPa, tensile strength increased from 3.4MPa to 7.1MPa, while elongation decreased from 115% to 97% because of the increase of bond energy in the hard domains and crystallinity by ionization.
식품저장수명에 대한 ceramic film package의 효과
홍상필,오두환,양융,선보경 연세대학교 산업기술연구소 1993 논문집 Vol.25 No.1
The positive of effects of ceramic film package on the shelf life of foods were compared with those of P.E. film. compared with P.E. film package, ceramic film package inhibited growth of microorganisms and decreased lipid oxidation velocity. Ceramic film package extended the shelf life of Vit. C and stabilized chlorophyll pigment. Total score in the organoleptic tests for ceramic film packed foods was higher than that for P.E. film packed foods.
Al-Alkoxide 로 부터 Sol-Gel 법으로 제조한 Al2O3 코팅에 관하여
오재현,원창환,이두수,이정완 대한금속재료학회(대한금속학회) 1991 대한금속·재료학회지 Vol.29 No.9
Thin Al₂O₃ films were prepared by dipping substrates into coating solutions, pulling them up, drying and then hearing processes. A sol-gel process, which comprises precipitation of aluminum monohydroxide, formation of sol and gel, was used to produce coating solutions. Effect of preparation conditions on the properties of films was examined. The viscosity of coating solutions was controlled by gelling time, and two kinds of substrates, slide glass and stainless steel were used. The contact angle between the substrate and coating solution was measured by the captive bubble method. An air bubble in the solution was not adhered to both slide glass and stainless steel. These phenomena mean the wettabilities of solution to the substrates are good. The thickness of coating films was increased with increasing the viscosity of solution, and with increasing the number of coating cycle. Defects such as, crack, opaqueness or peeling off were observed when the viscosity was higher than 10 cps. Scanning electron microscopy and wavelength dispersive X-ray analysis have been used to determine the interaction occuring at the interface. The diffusion of aluminum from the film into the substrate is confirmed by these analyses. Therefore possible bonding mechanism of Al₂O₃ films at the interface may be explained in terms of mixture of chemical reactions and diffusion of multi-component oxides.
Tae-Whan Park,Eun-Yeong Lee,Yeunhae Jung,손유민,Sang-Hyon Oh,Doo-Hwan Kim,Chul Young Lee,Seon-Tea Joo,장재철 한국축산학회 2023 한국축산학회지 Vol.65 No.6
The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.
Dynamics of Mixed-Cultures of Gluconobacter suboxydans and Saccharomyces uvarum
Paik, Hyun-Dong,Oh, Doo-Whan The Korean Society of Food Science and Nutrition 1997 Preventive Nutrition and Food Science Vol.2 No.1
A mixed-culture of Gluconobacter suboxydans IFO 3172 and Saccharomyces uvarum IFO 0751 was per-formed in a synthetic medium. the optimal inculum ratio of G. suboydans and S. uvarum for mixed-culture fermentation was 150:1. The optimum pH, incubation temperature and aeration rate for mixed-culture fer- mentation were 5.0, 3$0^{\circ}C$ and 2.25vvm, reapectively. As a result of batch pure-and mixed-culture fer-mentation, specific growth rate in pure-culture of both strain was lower than that in mixed-culture. The yield of cell mass from S. uvarum exclusively decreased. The growth rate of the mixed-culture was very similar to the pure-culture in the begining of culture, but it has been decreased after 16hrs. In the mean time, S. uvarum in mixed-culture fermentation could grow due to fructose converted, but it could not row in pure-culture fermentation. Thus, the relationship was a sort of commensalism. The kinetic parameters cal-culated through steady-state results during continuous fermentations are as follows :{TEX}$$\mu$_{max1}${/TEX}=0.118({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{1}${/TEX}=0.330(g/L),:{TEX}$$\mu$_{max2}${/TEX}=0.162({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{2}${/TEX}=0.038(g/L). The yield of bacterial cell mass relatively constant, but yield of yest cell mass was gradually decreased.
Dynamics of Mixed - Cultures of Gluconobacter suboxydans and Saccharomyces uvarum
Hyun-Dong Paik,Doo-Whan Oh 한국식품영양과학회 1997 Preventive Nutrition and Food Science Vol.2 No.1
A mixed-culture of Gluconobacter suboxydans IFO 3172 and Saccharomyces uvarum IFO 0751 was peerformed in a synthetic medium. The optimal inoculum ratio of G. suboxydans and S. uvarum for mixed-culture fermentation was 150 : 1. The optimum pH, incubation temperature and aeration rate for mixed-culture fermentation were 5.0, 30℃ and 2.25vvm, respectively. As a result of batch pure- and mixed-culture fermentation, specific growth rate in pure-culture of both strain was lower than that in mixed-culture. The yield of cell mass from S. uvarum exclusively decreased. The growth rate of the mixed-culture was very similar to the pure-culture in the beginning of culture, but it has been decreased after 16hrs. In the mean time, S. uvarum in mixed-culture fermentation could grow due to fructose converted, but it could not grow in pure-culture fermentation. Thus, the relationship was a sort of commensalism. The kinetic parameters calculated through steady-state results during continuous fermentations are as follows: μ_(max1)=0.1l8(h^(-1)), Ks₁=0.330(g/L), μ_(max2)=0.162(h^(-1)), KS₂=0.038(g/L). The yield of bacterial cell mass was relatively constant, but yield of yeast cell mass was gradually decreased.