• Proceedings of the Korean Nuclear Society Conference
• /
• 1996.05d
• /
• pp.121-126
• /
• 1996

수소동위원소 교환반응에 이용될 수 있는 소수성 백금촉매를 개발하기 위하여, 담체로서 실리카라이트를 합성하였으며, 합성된 실리카라이트가 활성탄이나 ZSM-5보다 더 강한 소수성을 가지는 것을 보였다. 또한, 일반적인 함침법과 이온교환법을 이용하여 백금을 담지시켰으며, 여러가지 방법으로 처리하여 제조한 백금담지 실리카라이트 촉매의 백금분산도를 수소흡착법을 이용하여 측정하였다. 함침법에 의해 제조된 촉매의 백금분산도는 매우 낮았으며, 이온교환법에의해 제조된 촉매는 백금담지량은 적으나 분산도는 높음을 확인하였다.

• Korean Journal of Food Science and Technology
• /
• v.21 no.3
• /
• pp.370-374
• /
• 1989

This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

• Journal of the Korean Society of Radiology
• /
• v.11 no.6
• /
• pp.539-545
• /
• 2017

This study examined the irradiation effect of high energy x-rays on the growth of sprout plants seeds. particularly with regard to acidity, salinity and sugar content change. The experimental groups were one day old sprout plants seeds irradiated with 6MV x-rays at doses of 2, 5, 8, 10 Gy using a linear accelerator. The control group was not irradiated. After two weeks, sprout plants were grown and harvested for component analysis. The acidity of the x-ray irradiated radish and red radish groups were significantly higher than that of the control group and bok choi and buckwheat groups lower than that of the control group. The salinity and sugar content of the x-ray irradiated 5 groups were significantly lower than that of the control group and Soybean and Red radish groups higher than that of the control group. The cause of plants component change were estimated to have occurred by generate basic ions and radiation sensitivity by moisture content. Further genetic studies will be needed to confirm the correlation between high energy x-rays and the cause of plants component change.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.368-373
• /
• 2004

Optimal extraction conditions were established from the difference of quality characteristics according to extraction conditions of Ssangwha extracts(SWE). Extract yields of SWE obtained from the established extraction conditions were as follows. The maximum yield was 48.90% at extraction temperature 90$^{\circ}C$ and alcohol concentration 50%, extraction yield and alcohol concentration of extraction solvent was proportioned. Increase of extraction yields at extraction temperature 80∼90$^{\circ}C$ and more than alcohol concentration 30% had slowdown tendency according to increase of alcohol concentration. At this view point, the optimum extraction conditions were alcohol concentration 30% and more than extraction temperature 80$^{\circ}C$. In this study, optimal extraction conditions of SWE were extraction temperature 90$^{\circ}C$ and alcohol concentration 30%.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.2
• /
• pp.195-204
• /
• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• 식품문화 한맛한얼
• /
• v.1 no.1
• /
• pp.21-24
• /
• 2008

• KLA journal
• /
• v.54 no.2
• /
• pp.20-26
• /
• 2013

• 식품문화 한맛한얼
• /
• v.1 no.2
• /
• pp.24-30
• /
• 2008

• 어항어장
• /
• s.30
• /
• pp.34-35
• /
• 1995

• 월간낙농육우
• /
• s.30
• /
• pp.68-71
• /
• 1984