• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.213.1-213
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• 2003

습열처리 방식으로 물리적 변성시킨 쌀을 이용하여 식혜 당화 특성을 살펴보았다. 쌀을 습열처리 하였을 때 쌀 전분의 팽윤이 억제되었고 호화온도는 상승하였으며 호와 엔탈피는 감소하는 등쌀 전분의 특성이 변하였고 이렇게 처리한 쌀을 이용하여 식혜를 제조하였을 때 식혜 당화 속도는 크게 향상되었다. 즉 121$^{\circ}C$, 15 psi에서 시간별로 autoclaving하여 습열처리를 한 쌀을 가지고 식혜를 제조한 결과 당화시간이 경과함에 따라 일반 쌀을 이용하여 당화하였을 때에 비해 당화시간이 Brix 및 환원당을 기준하였을 때 약 1/2로 단축되었다. 일반 쌀의 경우 당화시간이 2시간이 경과되었을 때 Brix가 8.2인데 비하여 121$^{\circ}C$에서 1시간 autoclaving한 쌀을 이용하여 당화하였을 경우 당화시간이 1시간만에 Brix가 8.7로 높아짐을 보여주었고 당화 중에 생성된 환원당 역시 Brix 측정결과와 비슷한 경향을 보여 주었다. 한편 HPLC로 분석한 당화액의 당 조성은 습열처리한 쌀로 당화한 것과 일반쌀을 이용하여 제조한 당화액간에 큰 차이가 없었다.

• Journal of Sericultural and Entomological Science
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• v.35 no.1
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• pp.52-59
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• 1993

Raw silk degumming, by which the sericin and other marterials are eliminated from fibroin, is very essential process to produce silk fabrics. Alkali chemicals and enzymes have been used for the silk-degumming process. In this paper, the effect of heat treatment was investigated on silk fibers degummed by two different methods, soap and enzymatic degumming method. The difference between these two degumming methods was analyzed on the basis of results of mechanical testing, thermal analysis and intrated spectroscopy. The tenacity and the elongation of silk fiber are decreased by the heat-treatment in wet state. This tendency is observed in both cases of two degumming methods. The peak temperature in DSC analysis, which is attributed to thermal decomposition of silk fiber, was shifted to higher value with the heat-treatment temperature for the soap degummed silk fiber, however, it was not for the enzymatic degummed one. The IR crystallinity of soap digummed silk fiber is increased with the heat-treatment temperature, while that of enzymatic degummed fiber is not.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1119-1125
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• 1996

Physically modified rices were prepared by heat/moisture-treatment and its application for sikhe preparation was examined. The modified rice starch showed decreases in swelling, viscosity and enthalpies of gelatinization. But gelatinization temperature was increased by the treatment. The rate of saccharification for sikhe with the heat/moisture-treated rice autoclaved at 15 psi, $121^{\circ}C$ for 1 hr was twice higher than the untreated rice. Brix in sikhe of the untreated rice saccharified for 2 hrs was 8.2, whereas sikhe made with rice autoclaved for 1 hr was 8.7 only after 1 hour of saccharification. However. there was no difference in sugar composition analyzed by HPLC between both of them.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.22 no.1
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• pp.89-99
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• 2009

인진호탕(茵蔯蒿湯)은 한의학에서 여러 가지 질환에 사용되어 왔다. 특히 간경의 습열(濕熱)로 인한 질환에 습열을 제거함으로써 증(證)의 완화에 많은 응용이 되어 왔다. 본 연구는 습열(濕熱)로 인한 질환중의 하나인 아토피 피부염에 그동안 응용이 적은 인진호탕(茵蔯蒿湯)을 실험적으로 응용함으로써 임상적인 가치를 가질 수 있는 지에 대한 기초연구를 진행하였다. 본 실험에 사용된 세포주는 rat leukemia (RBL-2H3) cells로 인진호탕(茵蔯蒿湯)은 알레르기와 관련된 사이토카인인 tumor necrosis factor (TNF)-$\alpha$, interleukin (IL)-4를 용량의존적으로 억제하였지만 세포독성은 일으키지 않았다. 그리고 동물실험에서 인진호탕(茵蔯蒿湯)은 PCA반응에서 충분한 억제효과를 나타내었다. 또한 Compound 48/80으로 유도된 anaphylaxis shock도 용량 의존적으로 억제함이 밝혀졌다.

• The Korean Nurse
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• v.6 no.4 s.30
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• pp.67-71
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• 1967

• Textile Coloration and Finishing
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• v.11 no.2
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• pp.1-8
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• 1999

이 연구에서는 사이징 공정을 포함해서 수세, 전처리 그리고 최종 열처리 둥의 염색.가공 공정에서의 습열 및 건열 처리 온도가 폴리에스테르 직물의 열응력과 염색성에 미치는 영향을 조사하였다. 사용된 폴리에스테르 필라멘트사는 경사가 50d/24f 스파크사이며 위사는 75d/72f semi-dull사이다. 평직물은 션틀직기, 주자직물은 water jet 직기로 제직하였으며, sizing dryer 온도는 $90^\circ{C}$, $125^\circ{C}$, $150^\circ{C}$, 수세공정의 습열처리 온도는 $90^\circ{C}$, $110^\circ{C}$, $120^\circ{C}$, 전처리 공정의 건열처리 온도는 $180^\circ{C}$, $200^\circ{C}$, $220^\circ{C}$, 마지막 세팅 공정의 건열처리 온도는 $170^\circ{C}$, $180^\circ{C}$, $200^\circ{C}$로 변화시켰다. 이들 습열과 건열처리 온도 변화에 따른 직물내의 필라멘트사의 열 수축률과 직물의 겉보기 염색성의 변화를 조사 분석하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.104-108
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• 2006

Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions was investigated. Dried fernbrake packaged in controlled atmosphere $(CO_2\;25\%,\;N_2\;75\%)$ was irradiated up to 7 kGy with $\gamma-ray$. Hardness of dried fernbrake was significantly decreased at the irradiation dose of above 5 kGy. Hardness of cooked fernbrake was significantly decreased with increasing irradiation dose level as well as heating temperature and time. $DT_{50}$ value (The heating time required to reach the $50\%$ reduction of hardness) for irradiated fernbrake was shortened according to dose level as well as heating temperature and heating time: $DT_{50}$ value of control: 23 min, 5 or 7 kGy: $2.2\~5.0$ min at $60^{\circ}C$. Also, the activation energy for softening of irradiated fernbrake ($1.85\~1.88$ kcal/mole for $5\~7kGy$) decreased compared to control (4.30 kcal/mole). Moisture content, swelling and rehydration rate of gamma irradiated fernbrake during moist heating increased according to the irradiation doses. Sensory results showed that scores of off-flavor and odor in irradiated fernbrake upto 7 kGy were not significantly different from control. Based on these results, gamma irradiation was effective for the reduction of cooking time and the activation energy for softening of dried fernbrake with increasing dose levels.

• Journal of Acupuncture Research
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• v.22 no.4
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• pp.143-153
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• 2005

What we want to report is the oriental medical treatment of eleven patients with lumbago. The patients had several features in common. First, the source of the lumbago was related to overdrinking or overeating, which is something like food damage(食傷) in oriental medicine. Second, they had symptoms of digestive trouble as well as lower back pain. Third, the R.O.M of lumbar spine was limited but there was no another special abnormality in physical examination. Fourth, singly they had muscular tenderness of Iliopsoas muscle and symptoms by Myofascial pain of Iliopsoas muscle was appeared. We assumed this sort of lumbago to be one due to retention of undigested food(食積) or damp-heat(濕熱) in oriental medicine, similar to Myofascial pain syndrome of Iliopsoas muscle in western counterpart. Acupuncture treatment was done to improve the digestive trobles according to oriental medical theory, and we saw the improvement in VAS score of lower back pain, degree of lumbar flexion, Iliopsoas muscle's tenderness and also digestive trobles. But an objective researches on the relation of lumbago due to retention of undigested food(食積) or damp-heat(濕熱) and myofascial pain syndrome of Iliopsoas muscle are quite lacking. However we think such a clinical approach could be useful in practices of oriental medicine increase in curative effect.

• Bulletin of Food Technology
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• v.7 no.3
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• pp.74-80
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• 1994

• Proceedings of the Korean Fiber Society Conference
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• 1996.10a
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• pp.1-5
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• 1996