• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1191-1201
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• 2020

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.

• 대한화학회지
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• 제50권4호
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• pp.307-314
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• 2006

2-Ketohydrazono-3-phenyl-5-substituted-2,3-dihydro-1,3,4-thiadiazole과 그 유도체들(1a-h)의 산화환원 특성을 백금 전극의 지지전해질로서 0.1 M tetra n-butylammonium perchlorate (TBAP)을 함유한 1,2-dichloroethane (DCE), dichloromethane (DCM), acetonitrile (AN), tetrahydrofuran (THF), and dimethylsulfoxide (DMSO)와 같은 비수용매 속에서 조사하였다. 조사한 화합물들의 산화 및 환원 생성물들을 조절전위 전해법으로 분리 확인하였으며, 산화환원 메커니즘을 제안하고 이를 증명하였다. 조사한 모든 화합물은 잘 알려진 EC 메커니즘에 이은 두 번의 비가역 일전자 과정에 의해 산화되는 반면, 환원의 경우에는 치환기의 성질에 따라, 잘 알려진 EEC 메커니즘에 이은 한번의 이전자 또는 두 번의 연속적인 일전자 과정에 의해 이루어짐을 알았다.

• 청정기술
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• 제29권1호
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• pp.46-52
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• 2023

옥살산(oxalic acid)은 기존에 질산을 사용한 carbohydrates의 산화 공정에 의해 얻어질 수 있으며 여러 분야에서 사용되고 있다. 하지만 이 반응은 다양한 질소 산화물을 형성하고 많은 증간 생산물의 분리를 필요로 하기에 복잡하고 환경에 유해하다. 한편, 이산화탄소로부터 전기화학적 방법에 의해 옥살산을 높은 효율로 얻을 수 있는 방법이 제안되었다. 아연 전극 산화에 의해 생성된 Zn²⁺이온과 CO₂ 환원에 의한 oxalate이온의 반응으로 zinc oxalate(ZnC₂O₄)가 얻어진다. 이후 산처리에 의해 옥살산이 생성될 수 있으나 강산과 열을 필요로 한다. 본 연구에서는 CO₂의 전기화학적 전환으로 형성된 ZnC₂O₄을 강산을 사용하지 않고, 간단하고 분리가 쉬운 방법을 적용하여 옥살산으로 전환하고자 한다. 또한, 고부가 물질인 글리콜산으로 더 전환시킴으로써 이산화탄소에서 고부가 물질로의 전환 가치를 높이고자 하였다. ZnC₂O₄를 상온, 상압에서 화학적 방법 및 여과 과정을 통해 효과적으로 Zn(OH)₂ 입자와 oxalate 용액으로 분리하였으며 얻어진 Zn(OH)₂와 oxalate는 전기화학적 방법을 사용하여 각각 Zn, 글리콜산으로 전환되었다.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

• 한국축산식품학회지
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• 제42권4호
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• pp.580-592
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• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• 한국물환경학회지
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• 제22권5호
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• pp.913-918
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• 2006

Both raw wastewater and effluent from a rubber products manufacturing factory were found to be toxic to Daphnia magna though the effluent satisfied current water quality standards. Thus, in order to reduce toxicity, advanced oxidation processes (AOPs) such as gamma-ray (${\gamma}-ray$) treatment and ozonation ($O_3$) were applied. A combined ${\gamma}-rays/O_3$ treatment at 20 kGy after coagulation significantly reduced toxicity of raw wastewater, changing 48-h toxic unit (TU) value from 201.21 to 23.92. However, toxicity of treated water was higher than that of effluent (TU = 12.15). This shows limitation of gamma-ray treatment to remove toxicity of raw wastewater. In case of effluent, the combined ${\gamma}-rays/O_3$ treatment at 20 kGy efficiently decomposed toxic compounds down to non toxic level. This work strongly supports the necessity of toxicity reduction evaluation as well as toxicity-based effluent management.

• 한국분말재료학회지
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• 제23권3호
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• pp.228-234
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• 2016

Copper nanoparticles attract much attention as substitutes of noble metals such as silver and can help reduce the manufacturing cost of electronic products due to their lower cost and good conductivity. In the present work, the chemical reduction is examined to optimize the synthesis of nano-sized copper particles from copper sulfate. Sodium borohydride and ascorbic acid are used as reducing and antioxidant agents, respectively. Polyethylene glycol (PEG) is used as a size-control and capping agent. An appropriate dose of PEG inhibits the abnormal growth of copper nanoparticles, maintaining chemical stability. The addition of ascorbic acid prevents the oxidation of nanoparticles during synthesis and storage. Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FTIR) are used to investigate the size of the synthesized nanoparticles and the coordination between copper nanoparticles and PEG. For chemical reduction, copper nanoparticles less than 100 nm in size without oxidized layers are successfully obtained by the present method.

• 한국축산식품학회지
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• 제41권5호
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• 펄프종이기술
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• 제42권1호
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• pp.54-63
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• 2010

Recently, as the function of largest supplier of biomass for "low carbon green growth", the necessity for systematic management of afforestation areas is emphasizing. The forestation of seedling, besides the afforestation cost itself, is required some additional follow-up management costs, like mowing and fertilizing of forestation area, and removal of bindweed. The mulching mat for afforestation seedlings is available for rooting of little seedlings as well as initial forestation expenses. Mulching technique is also used to control soil temperature and moisture by covering the surface of ground. In this study, the paper based-mulching film coated with biodegradable polymer and functional additive was specially produced using laboratory bar coater, and analyzed for its degradable behavior. Coating colors were prepared by dissolving PE (polyester) 80 % and PLA(polylactic acid) 20 % in chloroform and finally applied to handsheet prepared by preceding study conditions. Base paper and polymer-coated paper were artificially aged by 2 kinds of degradation methods, which are soil degradation by microorganism and light degradation by 257 nm UV wavelengths. Strength property, oxidation index and morphological property were evaluated by reduction rates of tensile strength, FTIR spectra ratio of carboxyl and carbonyl group and SEM micrograph. As these results, polymer coated-paper was superior to base paper in degradation behaviors, having results with lower reduction rate of strength properties.

• 전기학회논문지
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• 제57권4호
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• pp.625-628
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• 2008

Ba-Zn ferrite powders for electromagnetic insulator were synthesized by self-propagating high-temperature synthesis(SHS) with a reaction of $xBaO_2+(1-x)ZnO+0.5Fe_2O_3+Fe{\rightarrow}Ba_xZn_{1-x}Fe_2O_4$. In this study, phase indentification of SHS products was carried out by using x-ray diffractometry and quasi-nano sized Ba-Zn powders were prepared by a pulverizing process. SHS mechanism was studied by thermodynamical analysis about oxidation reaction among $BaO_2,\;ZnO,\;Fe_2O_3$, and Fe. As oxygen pressure increases from 0.25 MPa to 1.0 MPa, the SHS reactions occur well and make clearly the SHS products. X-ray analysis shows that final SHS products formed with the ratio of $BaO_2/ZnO$ of 0.25, 1.0 and 4.0, are mainly $Ba_xZn_{1-x}Fe_2O_4$. Based on thermodynamical evaluation, the heat of formation increases in the order of $ZnFe_2O_4,\;BaFe_2O_4$, and $Ba_xZn_{1-x}Fe_2O_4$. This supports that $Ba_xZn_{1-x}Fe_2O_4$ phase is predominately formed during SHS reaction. The SHS reactions to form $Ba_xZn_{1-x}Fe_2O_4$ depends on oxygen partial pressure, and the heat of formation during the SHS reaction. The SHS reactions tends to occur well with increasing the oxygen partial pressure and BaO2/ZnO ratio in the reactants This means that the SHS reaction for the formation of Ba-Zn ferrite includes the reduction of BaO2/ZnO and the oxidation of Fe. $Ba_xZn_{1-x}Fe_2O_4$ powders after pulverizing is agglomeratedwith a size of about $50{\mu}m$, in which quasi-nano sized particles with about 300nm are present.