• Journal of Welding and Joining
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• 제32권5호
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• pp.21-25
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• 2014

Oil and gas fields were left unexploited which deemed too deep and sour. New developing markets are emerging in this part and pipe manufacturers need demanding requirements in the combination of sour service requirements with heavier wall thickness required to cope with increasing water depths. Whilst, the strength and fracture toughness needed to meet the strict requirements In order to deliver the optimum sour properties in the final pipe, attention needs to be paid to each stage throughout the process from steel making. The main key during steel making is strengthening, securing mechanical properties and suppression of center segregation by adding proper chemical elements and controlling water cooling and plate rolling. Additionally in welding, it is required to prevent HAZ softening by high heat input during welding of heavy thick pipes and hydrogen assisted cracking in high strength steels with hard phases. In this paper, we introduce markets of sour resistant linepipe steels and in response to this, have a look in the development trend of sour resistant linepipe steels and its sour characteristics in welded joints.

• Journal of Nutrition and Health
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• 제56권6호
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• pp.641-654
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• 2023

Purpose: Sour cherry (Prunus cerasus L.) contains abounding phytochemicals, such as polyphenols and anthocyanins, and has antioxidative effects. Adenosine monophosphate-activated protein kinase (AMPK) is a crucial regulator in enhancing the lipid metabolism. This study hypothesized that the intake of sour cherry affects AMPK signaling. Therefore, this study examined whether sour cherry regulates AMPK to balance the hepatic lipid metabolism and exert ameliorating effects. Methods: Male C57BL/6J mice had obesity induced with a 45% fat diet. The mice were divided into four groups: control (CON), high-fat diet (HFD), low percentage sour cherry powder (LSC), and high percentage sour cherry powder (HSC). The mice in the sour cherry groups were fed 1% sour cherry or 5% sour cherry in their respective diets for 12 weeks. Results: The body weight, visceral fat weight, and lipid droplet size significantly decreased in the treatment groups. The serum and hepatic triglyceride and total cholesterol levels improved significantly in the HSC group. The low-density lipoprotein cholesterol levels were also reduced significantly, whereas the high-density lipoprotein cholesterol levels were increased significantly in both treatment groups. The sterol regulator binding protein-1c and fatty acid synthase expression levels as fatty acid synthesis-related enzymes were significantly lower in the treatment groups than in the high-fat diet group. Furthermore, the adipose triglyceride lipase and hormone-sensitive lipase expression levels as lipolytic enzyme activity and AMPK/acetyl-CoA carboxylase/carnitine palmitoyltransferase-1 as fatty acid β-oxidation-related pathway were upregulated significantly in both sour cherry groups. Conclusions: These results show that sour cherry intake improves hepatic lipid synthesis and chronic diseases by activating AMPK signaling. Therefore, this study suggests that phytochemical-rich sour cherry can be developed as a healthy functional food.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• 한국축산식품학회지
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• 제43권3호
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• 한국물환경학회지
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• 제26권1호
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• pp.140-147
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• 2010

In existing design method for aeration tank water temperature was considered as governing variable for applying safety factor. This study tried a few new approach of aeration tank design using SOUR at various temperature conditions. Specific substrate utilization rate (U) and specific oxygen uptake rate (SOUR) both were analyzed at various temperature and SRT. The laboratory scale reactor was operated on various temperature ($10^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$) and SRT (5day, 10day, 20day, 30day). In this study, SOUR tended to increase with the temperature increased. On the other hand, SOUR tended to decrease when SRT increased from 5 days to 30 days. Empirical equations were obtained SOUR=a/SRT+b and $SOUR=(a/m){\cdot}U+(b-a(n/m))$ from the relationship between SRT, U and SOUR. Empirical equations shows the possibility as a new design method for the aeration basin.

• Corrosion Science and Technology
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• 제7권5호
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• pp.288-295
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• 2008

The increase use of natural gas as an energy source has been continuous demand for ever-increasing strength in gas transmission pipeline materials in order to achieve safe and economic transportation of natural gas. In particular, linepipe material for sour gas service primarily needs to have crack resistant property. However, applications of sour linepipes are expanding toward deep water or cold region, which require higher toughness and/or heavier wall thickness as well as higher strength. To improve the crack resistance of linepipe steel in sour environment, low alloy steel are produced by controlled rolling subsequently followed by the accelerated cooling process. This paper summarizes the design concepts for controlling crack resistant property low alloy linepipe steels for sour gas service.

• 자원환경지질
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• 제48권1호
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• pp.89-101
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• 2015

'사워(sour)'는 종종 게르만 단어 "sauer 혹은 acidic" 어원에서 유래되었다. 사워가스는 물과 혼합되었을 때 산을 형성하는 황화수소($H_2S$)와 이산화탄소($CO_2$)와 같은 구성요소를 포함하고 있는 천연가스를 의미하며, 이는 부식, 연소와 폭발이 심하게 만드는 상당한 량의 황화수소를 포함하고 있으므로 사워가스 처리에 있어서 소요경비가 많아 들며 위험성이 따른다. 즉 특별한 취급과 기반시설을 요구하는 사워가스 사업은 가스의 경제적 가치와 생산 방법에 의한 요인으로 부터 영향을 받으므로 사워가스 개발생산은 안전하고 환경 친화적인 방법을 유지할 수 있는 진정한 과제들을 가지고 있다. 사워가스 에너지는 천연가스 중에서 황화수소 농도가 4 ppm 이상의 농도를 포함하고 있는 가스에 사용되는 용어로서 지하 심부의 돌로마이트 및 석회암 내에 부존하고 있다. 한편 황화수소는 부식될 수 있으며, 아주 낮은 농도에서도 사람에게 해롭기 때문에 특별한 주의가 필요한 위험한 가스이다. 계속적인 기술진보, 에너지 수요 급상승 및 유가강세는 미개발된 천연가스 중에서 40% 정도로 추정되는 사워가스 계획이 개선된 경제를 주도한다. 세계에서 사워가스 부존국가는 중국, 러시아, 캐나다, 미국 등등으로서 최대 부존지역인 중동지역으로서 부존된 천연가스 중에서 60%가 사워가스이고 다음은 최대 천연가스 생산국인 러시아로서 총 매장량의 34%가 사워가스이다. 세계 최대의 사워 가스전의 대부분 개발은 중동지역에 있는 오만, 쿠웨이트, 사우디아라비아와 아랍 에미리트 연방에서 착수를 하였다. 따라서 사워가스 자원 현황과 'Web of science' 데이터베이스에 등록된 학술문헌지에 발표된 사워가스 연구 활동(2000~2014)을 분석한 결과, 145편이 확인되었으며, 선도적으로 협력관계를 유지하는 기관은 미국지질조사소, 캐나다 지질조사소 및 중국 탐사개발 기술연구소이며, 국제적인 국가협력관계 측면에서는 중국, 미국 및 캐나다가 강세를 보여주고 있다.

• 한국식품영양학회지
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• 제9권4호
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• pp.509-515
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• 1996

Sour liquid 발효가 식빵의 제조조건과 품질에 미치는 영향을 알아보았다. Lactobacillus brevis와 Lactobacillus brevis와 Lactobacillus plantarum을 혼합 배양하면 sour dough bread 사용 유산균 중 산생성력이 가장 높았고 pH도 낮았다. Sour liquid 발효 제조시 제빵의 제조조건에 가장 적합한 배양조건, 배양온도, 시간 및 배지의 조서에 대해 실험하였다. L. brevis와 L. plantarum의 배양은 3$0^{\circ}C$에서 24시간 하였다. 배지조성 중 글루코오스를 2% 첨가하고 영양원으로서 yeast extract 0.4%를 첨가한 것의 결과가 가장 좋았다. Sour liquid ferments를 제빵제조시 중종 (sponge dough)에 넣었을 때 반죽의 pH를 4.64까지 낮추어 주어 발효력을 증가시켰고, total titratable acidity(TTA)도 보통 식빵의 0.46%보다 높은 0.54%를 나타내었다. 품질평가에 있어서, sour dough liquid를 이용한 식빵의 경우가 보통식빵보다 비용적 (specific volume)이 좋았다. 맛과 외형 특히 관능적인 품질(향취)이 증가되었다. 이는 유산균이 생성한 초산, 젖산 및 아미노산 등이 영향을 미치기 때문으로 보인다. 제품을 $25^{\circ}C$에서 6일 동안 저장하면서 노화도를 측정한 결과 보통식빵보다 노화지연에 훨씬 효과적으로 나타났고 Sour liquid ferments는 유산균 등이 생성한 유기산들이 곰팡이의 생육을 억제하여 제품의 저장기간이 연장되었다.

• 대한가정학회지
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• 제32권5호
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• 한국물환경학회지
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• 제26권3호
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• pp.468-473
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• 2010

The purpose of this study is to derive the correlation between the Specific Phosphorus Release Rate (SPRR), Specific Phosphorus Uptake Rate (SPUR) and Specific Oxygen Uptake Rate (SOUR) at various Sludge Retention Time (SRT) condition in the A/O process. The laboratory scale reactor was operated on various SRT (10 day, 20 day, 30 day, 40 day). In this study, the SPRR, SPUR and SOUR tended to decrease with the SRT increase. Empirical equations was be obtained $y=4.54E-006x^2+0.0007x-0.0315$, $R^2=0.925$ (SOUR vs. SPRR) and $y=3.22E-006x^2+0.0004x-0.0173$, $R^2=0.928$ (SOUR vs. SPUR) from the relationship between SRT, SPRR and SPUR and SOUR. Therefore, the anaerobic tank design based on the research result such as SPRR, SPUR of a phosphorus design and SOUR would be possible.