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가교된 폴리(2-히드록시에틸 메타크릴레이트)수화겔의 팽윤성 및 열적 성질
성용길,남기호,김계용,Seong, Yong-Gil,Nam, Gi-Ho,Kim, Gye-Yong 대한의용생체공학회 1987 의공학회지 Vol.8 No.1
Crosslinked poly(2-hydroxyethylmethacrylate) has been prepared by polymerizing 2-hydroxyethyl methacrylate(HEMA) with crosslinkers such as ehyleng glycol dime- thacrylate(EGDMA), tetraethylene glycol dimethacrylate(TEGDMA), tetraethylene glycol diacrylate(TEGDA), divinyl benzene(DVB), and N, N-methylenebisacry- lamide(MAB) in the presence of initiator $\alpha$ , $\alpha$ -azobisisobutyronitrile at 60。C, The synthesized copolymers were identified by FT-lR spectrophotomether. The swelling properties of the crosslinked copolymers in various solvents such as water, methanol, ethanol, n-propanol, and n-butanol were investigated at different temperatures. The thermal properties of the crosslinked coplymers were also measured by differential scanning calorimetry(DSC) and thermogravimetry(TG)
박희연 ( Hee Yeon Park ),장주리 ( Joo Ri Jang ),남기호 ( Gi Ho Nam ),이두석 ( Doo Seog Lee ),윤호동 ( Ho Dong Yoon ),장미순 ( Mi Soon Jang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.