• Tribology and Lubricants
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• 제18권6호
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• pp.396-401
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• 2002

ln this paper, the fuction of molybdenum dialkyl dithiophosphate (MoDTP) as an oxidation inhibitor of mineral oils was investigated and compared with 2,6-Di-tert-Butyl-4-Methylphenol (DBMP). Oxidation tests were conducted using an oxygen absorption apparatus. MoDTP showed anti-oxidation property, and length of induction time prolonged by increasing MoDTP concentration. However the induction time of DBMP was longer than those of MoDTP. The anti-oxidation property of MoDTP was found to be inferior to that of DBMP The capability of hydroperoxide decomposition ability with MoDTP was much greater than that with DBMP. However the rate constant of radical scavenging with MoDTP was much better than that with DBMP. It was found that the performance of MoDTP is exellent with respect to hydroperoxide decomposition but it is susceptible to chemical decomposition. From the fact that formation of phenol was observed when MoDTP was added to hexane solution of cumene hydroperoxide (CHPO), it is indicated that the decomposition of hydroperoxide with MoDTP occurs by means of ionic mechanism.

• Tribology and Lubricants
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• 제18권4호
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• pp.273-278
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• 2002

Grease deterioration of mineral oil type grease was investigated using sealed deep groove ball bearings (6203) and bearing life test rig. The bearing test was performed under 3,000 rpm and 245 N radial load at 120。C. Grease taken ken tested bearings was checked in using certain evaluation methods, for example, oxidation induction time (OIT), FT-IR peak intensity, leakage .ate, bleeding .ate, total acid number. (TAN) and bearing noise increase. Within these test conditions, OIT, TAN, bleeding rate were changed gradually in accordance with bearing operating time and showed useful indices for deterioration of grease.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 1996년도 토목섬유(Geosymthetics) 학술발표회 논문집
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• pp.67-78
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• 1996

• 한국식품저장유통학회지
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• 제13권1호
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• pp.66-70
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• 2006

어유에 catechin, 로즈마리 추출물 (Antox1, Antox2, Antox3), carotene, 녹차 추출물 (Gtox) 등을 첨가하여 각각의 항산화력을 rancimat을 이용하여 측정하였으며, synergist외의 상승효과를 측정하였다. 사용된 항산화제 6종 중에서 catechin 500ppm을 첨가한 시료의 induction periods time이 4.35 hr로 control의 0.65 hr보다 3.7 hr의 차이를 보이면서 크게 나타났다. Catechin과 Antox3에 synergist인 gallic acid, EDTA, citric acid, vitamin C, ascorbic acid, propyl gallate를 사용하여 항산화 상승효과를 비교하였다. Catechin을 주 항산화제로 사용한 경우 vitamin C와 ascorbic acid의 synergist를 첨가하지 않은 control에 비해 약 1시간 이상 증가하였으며 Antox3의 경우 vitamin C와 ascorbic acid의 synergist를 첨가하였을 때 colure떼 비해 약 2시간 가량 증가함을 보였다. 그러나 전자코를 이용한 향구분 조사에 따르면, 이들 천연 항산화제를 사용하였을 때 본래의 어유취에 영향을 주는 것으로 나타났다.

• Applied Biological Chemistry
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• 제38권5호
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• pp.425-430
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• 1995

대두의 볶음 처리와 정제 처리가 대두유의 산화 안정성과 향기 기호도에 미치는 영향에 대하여 조사하였다. $45^{\circ}C$, 형광하에서 저장하면서 측정한 과산화물가는 볶은 대두에서 착유한 원유(原油)(crude oil from roasted soybean, CORS)보다 볶지 않은 대두에서 착유한 원유(原油)(crude oil from unroasted soybean, COUS)가 급격히 증가하였다. Rancimat법에 의한 유도 시간은 COUS가 44.9시간, CORS는 88.7시간 이상으로 나타났다. 정제 단계별 시료들의 과산화물가 변화에 의한 산화 안정성은 원유(原油)>탈검유>탈산유>탈취유>탈색유의 순서인 반면, Rancimat법에 의한 유도 시간을 지표로 하였을 때는 원유(原油)>탈검유>탈취유>탈산유>탈색유의 순으로 나타났다. 정제 과정별 시료들의 유도 시간-갈변도와 유도시간-phosphorous의 함량간에는 고도의 유의 상관을 보였으나, 유도 시간-tocopherols 함량간에는 유의 상관이 없었다. 볶은 후 착유한 원유(原油), 참기름과 시판 대두유의 향기에 대한 기호도를 조사한 결과 참기름이 9.269로 나타났고, CORS는 8.269였지만 이 두 시료들 간에는 통계적으로 유의성이 없었다.

• 한국표면공학회지
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• 제33권5호
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• pp.365-372
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• 2000

Pure $Fe_3$Al alloys with three different compositions of Fe-21.8%Al, Fe-24.1%Al and Fe-27.2%Al were prepared by vacuum induction melting followed by homogenization and hot forging. The long-time oxidation behavior of the prepared alloys was studied at 1073, 1273 and 1473k in air. The oxidation resistance greatly increased with an increase in Al contents. Thin and uniform oxide scales were always formed on Fe-27.2%Al, while thick and fragile oxide scales were formed on Fe-(21.8, 24.1%)Al. Internal oxidation was observed in Fe-(21.8, 24.1%)Al, when oxidized above 1273K. The major oxidation product of all the oxidized alloys was always $\alpha$-$Al_2$$O_3$.

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• 폴리머
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• 제33권5호
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• pp.446-451
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• 2009

신뢰성 평가 시험법인 RS M 0042에 따라, 열화시간 경과에 따른 선형저밀도 폴리에틸렌 파이프의 신뢰성 평가를 수행하였다. 열화시간이 증가함에 따라, 인장강도는 250일 열화시점까지 비례적으로 증가하였고, 경도는 비교적 미소한 증가를 보였으며, 연신율은 점진적으로 감소하는 경향을 보였다. 이러한 결과는 열화시간이 증가함에 따른, 결정화도의 증가와 열산화에 의한 가교밀도의 증가, 사슬 전단 및 사슬 운동성의 감소 등에 기인한 것으로 판단된다. 장기정수압시험 결과는 초기의 연성파괴에서 차후 취성파괴로 전환되는 시점이 존재함을 확인하였다. 산화유도시간 측정은 선형저밀도폴리에틸렌 파이프의 열산화 정도를 관찰하기 위해 도입되었다. 측정 결과는 250일 이후 선형저밀도폴리에틸렌 파이프에 첨가된 산화방지제가 거의 고갈되었음을 보여준다. $100^{\circ}C$ 열화 조건에서 산화방지제의 잔존량을 계산할 수 있는 실험식을 열화시간의 함수로 표현하여 제안하였다. 적외선분광분석 결과는 열화된 선형저밀도폴리에틸렌 파이프 표면상에 카르보닐 및 하드록실 관능기가 증가하였음을 보여준다. 이는 선형저밀도폴리에틸렌 표면의 탄화수소 그룹의 산화가 국부적으로 발생하였음을 나타낸다.

• 한국표면공학회지
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• 제29권4호
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• pp.268-277
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• 1996

Boronizing treatment of Microalloyed steel has been investigated by mean of Boronizing paste mainly consisted of $B_4C$ at various temperatures and times. The micro hardness of the boride layers were about HV 1200~1500. The thickness of the boride layer were increased with an increase of square root of treatment time at constant temperature. The activation energy for diffusion of boron in the specimen obtained from the slope of Arrhenius plots was 254 kJ/mol, but 197 kJ/mol for the induction heated specimen. The boride layer had a good corrosion resistance in solutions of 20% HCl and 20% $H_2SO_4$, solution. In 20% $HNO_3$ solution, however, its corrosion resistance increased. The boride layer had a good high temperature oxidation resistance at below $800^{\circ}C$, but at temperature above $900^{\circ}C$, the oxidation resistance decreased as the oxidation temperature.