• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.106.2-106.2
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• 2010

동식물성 기름과 메탄올의 전이에스테르화 반응에 의해 생산되는 바이오디젤은 환경친화성과 지속가능성이 인정됨에 따라 그 생산량이 급격히 증가하고 있어 대두유, 유채유, 팜유 등의 원료유 부족과 가격 상승, 수급 불안정 등의 문제가 대두되고 있다. 이를 해결하기 위한 방안으로 유리지방산 함량이 높은 저가유지 자원(폐식용유, 폐돈지, 폐우지, soapstock, trapped grease)과 새로운 오일 작물을 이용한 생산 기술 연구가 활발히 진행되고 있다. 본 연구에서는 비활용 해외 열대작물 씨앗에서 착유한 식물성 오일을 정제하여 바이오디젤 원료유를 생산하는 과정에서 발생하는 폐기물(폐유, 폐수)의 경제적 처리 방안으로 유화유 제조 원료(벙커C유, 물)와 유화유 제조 첨가제(무기계, 유기계)로 활용 가능성을 검토하였다. 열대작물 오일의 물성 분석 결과 고형물, 수분, 인지질(phospholipid), 유리지방산(free fatty acid) 함량이 기존 원료유보다 매우 높게 나타났다. 인지질은 바이오디젤 제조 반응후 에스테르와 글리세린의 층분리를 방해하고 유리지방산은 염기촉매와 결합하여 지방산염을 생성해 생산 수율을 감소시킨다. 고형물과 수분 역시 촉매반응에 악영향을 가지나 여과와 감압증발에 의해 쉽게 제거가 가능하다. 유리지방산은 산촉매 에스테르화 반응에 의해 제거가 가능하다. 인지질은 탈검(degumming) 과정을 통해 제거하며 탈검은 수용성 탈검, 산 탈검, 세정 공정으로 구성된다. 착유한 원료유의 고형물을 제거 후 물과 수세하여 수용성 인지질을 수화하여 층 분리해 제거하고 상층의 오일은 추가적인 산 탈검을 수행한다. 그 뒤 세정을 통해 사용된 탈검제인 산과 추가적으로 수화된 인지질을 제거하게 된다. 이러한 3단계의 탈검 과정에서 하층으로 오일과 물이 폐기물로서 배출되며 본 연구에서는 배출 폐기물을 다시 층분리하여 오일층과 물 층으로 구분하여 유화유 제조에 사용되는 벙커C유, 물, 그리고 기존 유기계 및 무기계 유화제의 대체 가능성을 조사하였다. 유화 연료유는 기름과 물을 균일한 분산상으로 혼합한 연료유로 연소시 오일계 성분의 미연분을 감소시켜 연료 효율 제고와 배출가스 성상을 개선하기 위해 개발되어 왔다. 본 발표에서는 다양한 종류의 상용 첨가제 및 바이오디젤 원료유 생산 폐기물을 활용해 유화 연료유를 제조하였으며 각 유화유의 장시간의 상(phase) 안정성을 비교하였다. 바이오 폐기물 중에는 천연 계면활성제(surfactant)인 인지질이 다량 함유되어 있어 기존의 무기계 및 유기계 유화제보다 상 안정성이 우수하게 나타났으며 바이오디젤 원료유 생산 공정의 폐기물인 폐유과 폐수의 활용이 가능한 것으로 나타났다.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.152-162
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• 2017

A hydrophilic coating solution was prepared by adding a silane coupling agent and a nano-inorganic oxide in aqueous surfactant solution to increase the efficiency of photovoltaic power generation due to the introduction of antifogging and antifouling properties on the glass surface of the solar cell module. Addition of $Ludox^{(R)}$, a nano-inorganic oxide, to 1% hydrophilic coating solution showed improved hydrophilicity and excellent antifogging effect regardless of $Ludox^{(R)}$ concentration. However, the antifouling effect on the glass surface was showed only when Ludox was added more than 10%. In the case of addition of 0.7% of hydrolyzed TEOS at pH 4, the antifogging effect was maintained as a result of the steam test as well as the antifouling effect even after the coated glass surface was rubbed 100 times with a wet Kimwipe. In addition, from the surface roughness ($R_q$) calculated using AFM data, the higher surface roughness with irregular surface shape was obtained with the higher concentration of TEOS. The addition of 0.7% of TEOS showed relatively high surface roughness and well organized surface condition which can help to improve transmittance of light. In conclusion, $Ludox^{(R)}$ is not required only for the antifogging property. However, at least 10% of Ludox should be added to show antifouling effect and 0.7% of TEOS should be added for good durability.

• Food Science and Preservation
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• v.16 no.3
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• pp.412-418
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• 2009

We measured the levels of soluble protein, sugar, free amino acids, minerals, total polyphenols, and flavonoid compounds in Syneilesis palmata as part of a study on nutritional and functional materials for development of valuable foods. The content of soluble protein in the aerial and root portions were 210.36 mg% and 870.42 mg%, respectively. The amount of reducing sugar was 848.12 mg% (aerial parts) and 1,420.91 mg% (roots), and that of free sugar was 14.85 mg% in aerial parts and 355.00 mg% in roots. The free amino acid level in aerial parts was 1,613.10 mg% and that in roots was 3,282.96 mg%. The mineral content of aerial parts was 3,531.53 mg% and that of roots was 1,878.34 mg%. The K, Ca, and Mg levels were greater than those of other minerals, with K comprising more than 75% of the total mineral content. The levels of polyphenol and flavonoid compounds in aerial parts were 1,920.00 mg% and 843.95 mg%, respectively, and those in roots were 487.56 mg% and 91.07 mg%, respectively.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.244-248
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• 1995

This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, Iysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 mg/100 g chicken bone and 42.5 mg/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95$^{\circ}C$ for 3∼4 hours seemed to be the most intensive brothy flavor.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.207-213
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• 2015

Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%), methionine (20.02, 22.07 mg%), aspartic acid (19.65, 13.72 mg%) and taurine (18.64, 22.44 mg%). The mineral contents of the Gugija beverages with water- and ethanol-extracts were in the order K>Mg>Na>Ca>Zn>Fe. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. There was no significant difference in DPPH and ABTS radical scavenging activities between the water-extract beverages and the ethanol-extract beverages, although more phenolics and flavonoids were found in the ethanol-extract beverage. Higher anti-${\alpha}$-glucosidase activity was observed in the ethanol-extract beverage compared to acabose, which was used as the control and is an inhibitor of ${\alpha}$-glucosidase, suggesting that the Gugija beverage with ethanol extract could be a potential hypoglycemic agent.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.869-875
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• 1997

The chemical components of Korean pollens and pollen extracts were analysed to provide fundamental data for pollen processing and products development. The contents of crude protein, crude lipid, crude ash, crude fiber and carbohydrate of pollens were $14.0{\sim}22.3%,\;3.0{\sim}8.8%,\;2.2{\sim}3.3%,\;0{\sim}37.5%,\;and\;31.9{\sim}64.4%$ respectively, showing the specially high crude fiber content (37.5%) in Pine pollen. Almost all the carbohydrate, lipid, protein and ash components except fiber were extracted by water and n-hexane. Free sugars identified in water extracts $(10\;^{\circ}Bx)$ of pollens were fructose and glucose as major component and maltose as minor component. The proportions of three free sugars to total soluble solid content of Mixed, Acorn, and Pine water extracts were 73.6%, 85.4% and 47.7% respectively. Potassium and phosphorus content in pollens and pollen water extracts were high, but Ca, Na, Mg, Fe and Zn were not major mineral components. The essential amino acids such as leucine, phenylalanine, methionine, lysine, valine, isoleucine and threonine were contained richly in pollens and those were almost completely extracted by water. Vitamin $B_1$ and C were not detected, but only small amount of vitamin $B_2$ was detected in the pollens and pollen extracts tested. The essential fatty acids such as linoleic acid and linolenic acid were contained richly in pollens. The proportion of unsaturated fatty acids to total fatty acid content in Mixed, Acorn and Darae pollen except Pine was higher than 50%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.201-206
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• 1992

Pinus pollen is used as the chief ingredient for Song-wha-dashik (Korea's traditional pattern-pressed candy). It has been the food stuff indispensable especially on the occasion of performing ancestral rites and holding a banquet since Shilla and Koryo Dynasty. In this paper, therefore, a new examination is made of the nutritive ingredients of the very Pinus pollen. Analysis has been made of the proximate composition, minerals, heavy metals, vitamins and free sugars of the Pollen of both Pinus densinora Siebol et Zuccarini and Pinus rigida Miller. In the proximate composition, Pinus rigida Miller is high except in free sugar ; crude ash (4.0%), crude protein (15.0%), crude fat (2.5%), crude fiber (17.5%). A lot of minerals have been found in both the samples. They contain Mg, Cl, Ca, Fe, Mn, Na, Zn, etc. In heavy metals, both the samples contain the same quantity of Cd(0.3 ppm) and the contents of Pb, Cu, and As are lower than the maximal limit permitted for food stuff. The contents of vitamin B$_1$, B$_2$, vitamin C are a little higher in Pinus rigida Miller : in vitamin E, on the contrary, Pinus densiflora Siebol et Zucarini (1.6 mg) doubles Pinus rigida Miller (0.8 mg). In free sugars, the results is as follows : 6.6%/6.9% in sucrose : 0.2% in fructose : 2.1% /2.9% in glucose respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3286-3291
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• 2014

A study on the crack protection and thermal insulation properties of the expanded perlite inorganic composites was performed. Mixed expanded perlite with a water glass was stabilized for 24 hrs at room temperature in the mold and, thereafter, converted into a massive foamed body through complete drying process at $150^{\circ}C$. Aluminum phosphate and micron size mica powder were used as a reaction accelerator and a stabilizer for thermal crack, respectively. Especially, use of mica exhibited a remarkable effect on the protection of thermal crack at higher temperature over $500^{\circ}C$, and thermal conductivity of the composites was enhanced with higher perlite contents, showing ca. 0.09 W/mK for the sample of 100/200/10/1.5 water glass/perlite/mica/Al phosphate by weight. A severe dimensional deformation of the composite materials was observed over $600^{\circ}C$, however, showing a temperature limitation for a practical application. The facts were considered as the results from the glass transition temperature of the water glass, of which main component is sodium silicate.

• Food Science and Preservation
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• v.19 no.6
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• pp.866-872
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• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.478-484
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• 2018

In this study, proximate composition, crude fiber, reducing sugar, free sugars, organic acids, minerals and amino acids of Platycodon grandiflorum seeds were analyzed to evaluate its nutritional value. Moisture, crude protein, crude fat, crude ash and carbohydrate contents of seeds were 6.97, 26.05, 27.46, 3.78 and 35.74%, respectively. Crude fiber of 6.31% and reducing sugars of 1.54% were also determined. Sucrose(1,661 mg/100 g) and lactic acid(1,224 mg/100 g) were most abundant free sugar and organic acid, respectively. Both phosphorus and potassium were main minerals that contained more than 700 mg in 100 g seeds. Amino acids analysis of 100 g seeds showed that glutamic acid(3.45 g), arginine(2.51 g), aspartic acid(1.66 g), leucine(1.29 g), lysine(1.10 g), alanine(1.05 g) and glycine(1.04 g) were abundantly contained in order, while others were less than 1 g.