• Korean Journal of Plant Resources
• /
• v.12 no.4
• /
• pp.282-288
• /
• 1999

The experiment was carried out to determine the effects of soil condition on the agronomic characters and aromatic substances in cultivated Codonopsis Lanceolata. An increase of planting densities of Codonopsis Lanceolata. from 1 to 5 plant per pot resulted in the smaller root width, but root yield increased from 109.8g to 286.9g per 1/200pot. The width growth as soil water contents were higher in surplus soil water than that of cultivated deficit soil water. The contents of water, reducing sugar, crude protein and malic acid were higher in cultivated wild than in cultivated upland soil. The higher contents of volatile essential oils as 3-rnethylpentanoic acid and squalene was obtained at the normal soil moisture.

• Journal of Mushroom
• /
• v.19 no.1
• /
• pp.14-22
• /
• 2021

This study investigated the changes in the antioxidant activity, nitrite scavenging activity, and ��-glucan content of processed raw materials (Pleurotus eryngii, Pleurotus ostreatus, Lentinula edodes, and Flammulina velutipes) brought about by storage at room temperature (20-25℃) and low temperature (4℃). The results indicated that DPPH free radical scavenging activity was the lowest in air-dried and roasted samples that were stored at room temperature, k with the exception of the air-dried samples of P. eryngii and L. edodes. For total polyphenol contents, all roasted samples of the edible mushrooms stored at room and low temperature decreased compared with the samples pre-storage, except for the air-dried samples of P. eryngii, P. ostreatus, and L. edodes. Furthermore, the ferric reducing antioxidant power and reducing power of the air-dried and roasted samples stored at room temperature and low temperature tended to increase compared to that before storage. Moreover, the ��-glucan content in the air-dried and roasted samples stored at room temperature was significantly lower compared to that before storage, as well as to that in the samples stored at low temperature (p<0.05). The results of this study may help predict the degree to which biological activities in processed edible mushrooms change when stored at room temperature and/or low temperature conditions.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.416-422
• /
• 2004

Efficacy of surface sterilization and physicochemical properties of electrolyzed water manufactured depending on electrolyte, materials, and type of electrolytic diaphragm used were investigated. Physical properties of electrolyzed water manufactured from diaphragm system showed the highest effectiveness under at distance between diaphragms of 1.0 mm and 20% NaCl supplying rate of 6 mL/min. ORP, HClO (should defined) content, and pH at above conditions were 1,170 mV, 100 ppm, and 2.5, respectively. Two-stage electrolyzed system was more effective than one-stage one. Electrolyzed water manufactured from non-diaphragm system at 4 mL/min supplying rate of 20% NaCl was similar to the most effective diaphragm system, whereas ORP, HClO content, and pH were 800 mV, 200 ppm, and 9, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORPs of 750 and 1,150 mV in non-diaphragm and diaphragm systems, respectively, and at HClO content of 100 ppm. Physicochemical properties of electrolyzed water manufactured from electrolytic diaphragm of $IrO_{2}$ and Pt+Ir were more effective than that of Pt. ORP and HClO contents of electrolyzed water manufactured from various electrolytes were high in order of NaCl>KCl>$CaCl_{2}$, whereas no differences were observed among electrolytes in sterilization efficacy. Twelve kinds of microorganisms tested (initial total count, $10^{5}-10^{6}CFU/mL$) were sterilized within 1-2 min by electrolyzed water.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.848-858
• /
• 1995

The present study was conducted to investigate the effect of dietary vitamin A on the antioxidant status in ethanol-treated rats. Weaning rats were fed a basal diet until they reached about 160-180g body weight. Thereafter, four experimental groups were fed a liquid diet containing 36% ethanol of total calorie and four pair-fed groups were fed isocaloric sucorse instead of ethanol. Additionally, the liquid diet contained adequate amount of ${\beta}-carotene$, retinyl acetate, or 13-cis-retinoic acid except vitamin A deficient diet. The rats were sacrificed after 7 weeks of feedng periods. Significant decrease in hepatic vitamin E content was found in rats treated with chronic ethanol. However, dietary supplementation of retinyl acetate modified the change to some extent. Total vitamin C content of liver increased in vitamin A-deficient or ${\beta}-carotene$ groups with ethanol feeding. The ratio of reduced/oxidized vitamin C increased in the plasma and liver of ${\beta}-carotene$ group with ethanol feeding. Chronic ethanol intake did not change the total glutathione content of rat liver, but increased reduced glutathione(GSH)/oxidized glutathione(GSSG) ratio. This increase in hepatic GSH after chronic ethanol treatment. The changes of Se content in plasma and liver was not consistant. Fe content of liver increased by ethanol treatment, but this increase reduced in rats fed dietary retinyl acetate or 13-cis-retinoic acid. Fe content of plasma increased in vitamin A-deficient and ${\beta}-carotene$ supplemented groups with ethanol intake.

• 한국신재생에너지학회:학술대회논문집
• /
• 2011.11a
• /
• pp.48-48
• /
• 2011

2010년 약 19.5 GWp 의 규모로 성장한 태양광 시장의 주요 소재는 실리콘을 이용한 태양전지이며, 고성능 및 고효율 태양전지 시장이 급성장 하였다. 이러한 고품질 태양전지에 사용되는 주요 원료인 9N 급 폴리실리콘은 2008년 4월 $265/kg 까지 상승하였으나, 점차 하향안정세에 있으며, 급속한 가격 경쟁을 통해 당분간 장기공급가가 50$/kg 이하로 하락할 것으로 전망된다. 이러한 실리콘 제조기술 중 가장 많이 사용되는 기술은 Trichloro-silane (TCS) 또는 Mono-silane (MS)를 사용하는 기상법인 일명 Siemens 공정이다. 이러한 기상법의 경우 12N 이상의 초고품질 실리콘 제조가 가능하나, 대규모의 설비투자(1억원/폴리실리콘 1톤)와 높은 에너지(120 kWh/kg)가 요구된다. 이에 최근 기상법이 아닌 야금학적인 정련법에 대한 기술이 개발되고 있으며, 이는 금속 실리콘을 슬래그 처리, 편석 분리, 응고 급랭, 전자빔, 플라즈마 등을 이용하여 정련하는 공정을 말한다. 야금학적 정련법은 순도 면에서 기상법에 비하여 낮은 단점이 있음에도 불구하고, 여러 장점들로 인해 활발히 연구되며 점차 실용화 되고 있는 매우 유용한 기술이다. 야금학적 정련법의 주요 장점은 기상법에 비해 약 25% 정도의 설비 투자비로 가능하고, 금속 실리콘을 직접 사용하며, 에너지 payback이 짧다. 또한, 산 및 염화실렌을 사용하지 않으므로 환경 문제를 적게 야기하고, 생산설비의 확장성도 매우 높다. 본 연구에서는 국내 규석광을 이용하여 일련의 정련 공정을 거쳐 고순도SG(Solar Grade)급 실리콘을 제조하고자 하였다. 실리콘 용융 환원로를 개발하고 순도를 높이기 위해 슬래그정련법을 이용하였으며, 생산된 3N 급의 금속 실리콘을 비기상법정련 방식인 일방향 응고와 플라즈마 정련 및 전자기유도 용해법을 이용하여 고순도의 실리콘을 제조하였다. 본 연구에서는 상업생산을 개시한 외국의 E사와 비교하여 산침출공정을 거치지 않으므로 실리콘회수율 및 환경부하 절감의 장점을 갖고 있으며 최종 순도 실리콘 6N 이상, 보론 함유량 0.2 ppm 이하를 달성하였으며, 기존 기상법 대비 약 20%의 전력 감소와 약 13%의 금속실리콘 원료 절감 효과가 있었다. 저가/고순도 SG급실리콘의 제조기술 개발은 향후 세계 태양광 시장에 대한 경쟁력을 확보하고, 시장 점유율 상승에 기여할 수 있으며, 산업 확대를 통한 주변 산업으로의 파급 효과가 매우 클 것으로 예상된다.

• Food Engineering Progress
• /
• v.14 no.2
• /
• pp.153-158
• /
• 2010

Changes in physicochemical properties of soybean pastes (Doenjang) of various salt contents (8-14%) during fermentation were investigated to explore the possibility of manufacturing a low salt soybean paste. Titratable acidity (TA) increased and consequently pH decreased with the fermentation time. The rates of TA and pH changes increased as the salt levels decreased. Protein contents remained unchanged and there were no differences among different salt levels. The amino nitrogen contents and the volatile basic nitrogen contents increased with fermentation time and showed higher values at lower salt levels. The reducing sugar contents increased from 6th to 11th week of fermentation, and decreased afterward. No remarkable differences in the reducing sugar contents were observed with respect to salt levels. Shorter fermentation periods were required at reduced salt levels. Appropriate fermentation periods of the 8, 10, 12 and 14% salt containing Doenjang were 2 to 11 weeks, 3 to 12 weeks, 6 to 14 weeks, and 9 to 15 weeks, respectively. Doenjang fermented for shorter period of time at lower salt content showed better sensory quality than that for longer period at higher salt content.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.4
• /
• pp.575-581
• /
• 2010

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

• Economic and Environmental Geology
• /
• v.38 no.3 s.172
• /
• pp.335-346
• /
• 2005

In this study, core sediments and pore water were analysed to identify the origin of organic matter and Bas in late Quaternary sediments from the northwestern Ulleung Basin of the East Sea. C/N and C/S ratios in the sediments show that the organic matter in the study area originated predominantly from marine algae. However, the results of Rock-Eval pyrolysis indicate that the organic matter has an origin of the land-plant (Type III), locating in the immature stage. These different results might be due to the heavy oxidizing of the organic matter during sinking down to the seafloor or after deposition in the sediments. Concentration of sulfate in the pore water decreases gradually with core depth, while concentration of $CH_4$ increases gradually with core depth. This indicates that sulfate reduction and methanogenesis occurred actively in the sediments. Also, it is likely that the compositions of $CH_4$ are characterized as a more biogenic origin, mostly caused by microbial activity, rather than a thermogenic one.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.478-487
• /
• 2013

Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.

• Microbiology and Biotechnology Letters
• /
• v.19 no.4
• /
• pp.325-330
• /
• 1991

In order to develop yeast strains which can effectively produce ethanol from cellulosic hydrolyzates, protoplast fusion between Candida sp. KM-09-135 and Saccharomyces cweoisiue SM-07 was carried out and obtained the excellent fusant KMS-23. Fusant KMS-23 showed the optimal growth temperature and ethanol productivity at $37^{\circ}C$, and assimilated xylose, cellobiose, maltose and raffinose as fermentative sugars. Cell size of the fusant was about 1.2 times greater than that of KM-09-135 and 1.5 times SM-07. DNA content of fusant was 1.3 times higher than that of SM-07 and similar with KM-09-135. Fusant KMS-23 produced 2.57% (v/v) ethanol from saccharified wheat bran containing 6.44% (w/v) of reducing sugar, which was 1.3 times higher than parent strains under the same conditions.