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- 저자 : 조현갑(H.K. Cho) (검색결과 2 건)
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극저온 볼 밀링을 통한 Ibuprofen 분말의 나노화Ⅱ
조현갑(H.K. Cho),이경엽(K.Y. Rhee),백영남(Y.N. Paik),박훈재(H.J. Park),이상목(S.M. Lee) 한국정밀공학회 2004 한국정밀공학회 학술발표대회 논문집 Vol.2004 No.10월
Reducing the particle size of drug materials down to submicron is an important matter in pharmaceutical industry. Cryogenic milling technology is one of the mechanical milling processes, which is mostly utilized in refining grain size of metal and ceramics at extremely low temperature environment. This technique has not been readily studied in application to medical and biotechnology. This paper, therefore, describes the application of cryogenic milling process to reduce particle size of Ibuprofen. The shape and size of the Ibuprofen particle before and after the cryogenic ball milling process were analyzed. XRD analysis was performed to examine a change in crystallinity of Ibuprofen by the cryogenic ball milling process. The results showed that the size of Ibuprofen particles was reduced to 1/10 or less of its initial size. The results also showed that the degree of crystallinity of Ibuprofen was slightly reduced after cryogenic ball milling with nitrogen.
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Cellulose 가 첨가된 재구성 돈육햄의 결착성 , 미세조직 및 저장성에 관한 연구
이창림(C . L . Lee),박준경(J . K . Park),조현갑(H . G . Cho),최양일(Y . I . Choi) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was undertaken to determine the effect of cellulose addition level(0, 1, 3, or 5%) on binding ability, microstructure and storage characteristics of low salt(1.5%), restructured pork ham(RPH). Compared to control(2.5% salt), cellulose addition did not affect pH and salt soluble protein extractability of restructured pork ham(P$gt;0.05). As cellulose level increased from 0% to 1%, water holding capacity of restructured pork meat was increased(P$lt;0.05). Compared to control or 0% cellulose, 1% cellulose addition increased the processing yield of RPH(P$lt;0.05). However, 3% or 5% cellulose addition did not increase the processing yield of RPH. In the binding ability of RPH, 1% or 3% cellulose addition showed higher(P$lt;0.05) binding ability than 0% cellulose. but 5% cellulose did not. Cellulose addition did not affect the moisture, protein and fat content of product(P$gt;0.05). Scanning electron micrographs showed that there were few spaces in bonding area of RPH containing 0% or 1 % cellulose, and their protein matrix at the bonding area was fully formed and uniformly dense like the control product. In the other hand, the binding was not fully formed in the bonding area of RPH containing 3%r or 5% cellulose, and their protein matrix was not fully formed and less dense. During 21 days of storage at 4℃, cellulose addition did not affect the thiobarbituric acid and total microbial count values of the product. The results of this study indicated that 1 % cellulose addition to low salt, restructured pork ham increased the processing yield and binding ability of product and did not affect the storage characteristics of product during cold storage.
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