• Korean Journal of Pharmacognosy
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• v.5 no.2
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• pp.125-127
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• 1974

상륙(商陸) (Phytolacca americana L.)의 근(根)에서 얻은 조(粗)saponin을 산(酸) 가수분해(加水分解)하면 5(종)種의 genin을 얻을 수 있다. 그 중(中) 2종(種)의 성분(成分)에 대하여는 아직 그 구조(構造)가 밝혀지지 않았다. 그 중(中) 한 성분(成分), $C_{31}H_{48}O_{6},\;(mp\;309-311^{\circ})$에 대하여 이화학적(理化學的) 성질(性質)을 검토(檢討)한 바 I과 같은 구조식(構造式)을 추정(推定)할 수 있었으며 본성분(本成分)은 신화합물(新化合物)이므로 phytolaccagenic acid라고 명명(命名)하였다 Phytolaccagenic acid의 가수분해산물(加水分解産物)은 제(第)2의 미지성분(未知成分)과 같고 이것은 P. esculenta에서 얻은 esculentic acid와 동일(同一)하다.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.9-12
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• 1990

This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexameta-phosphate(SHMP) varied in the range of 1.85% ~ 2.63%. Anhydrogalacturonic acid(AUA) contents were 78.64%~89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000~46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron's values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.147-151
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• 2004

본 실험은 사료내 옻 급여 수준에 따른 돈육의 이화학적 성질에 미치는 영향을 알아보고자 실시하였다. 사료내 옻나무 첨가 급여 수준은 비육후기 사료에 옻 분말 2%, 4%를 첨가하여 8주 동안 급여하여 돈육의 지방산화와 지방산 조성 분석에 이용하였다. 성별에 따라 다소 차이가 있었으나 T1(2% 급여), T2(4% 급여) 처리구들이 대조구보다 낮은 조지방 함량을 나타내었다. 지방산패도에서는 T1(2% 급여), T2(4% 급여) 처리구들이 대조구보다 낮게 나타났으며 이는 지질산화에 대해 안전성을 가지는 것으로 나타났다. 또한 단일불포화지방산과 포화지방산에 비율(MUFA/SFA)과 oleic acid가 옻나무를 첨가 급여한 처리구들에서 높게 나타나 소비자의 기호성에도 바람직한 결과를 얻을 수 있으리라 사료된다.

• Journal of Ginseng Research
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• v.8 no.2
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• pp.105-113
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• 1984

This study was conducted to investigate chemical and physical characteristics of pectin in Korean ginseng plant. The results obtained are as follows: 1, The molecular weight of the pectin in ginseng plant was in the range of 1.1-2.4x 104 and athydrouronic acid content in the pectin was 97.98%. 2. The intrinsic viscosity of pectin as well as apparent visosity of the pectin in the roots were increased with cultural period. 3. The IR spectra of ginseng pectin showed the OH stretch, C-H bending vibration and the vibration of ester group carboxyl. 4. Sugars present in galacturonic acid, glucose, arbinose, xylose, galactose and rhamnose.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.329-333
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• 1994

Physicochemical Properties of dough for Jeungpyun(Korean steamed rice cake) were analyzed during fermentation in the ranges of 0 to 10 hours. As fermentation time went by, pH of Jeungpyun dough was decreased while its titratable acidity and lactic acid content were increased continuously. Total sugar content was decreased continuously during fermentation. Reducing sugar content was increased greatly at the early stage of fermentation, reaching maximum value, 101 mg/g-dry matter at 4 hours, but it was decreased thereafter.

• Current Research on Agriculture and Life Sciences
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• v.13
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• pp.9-16
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• 1995

This study was carried out to investigate the Physico-chemical Properties of Maeye-Dong Experiment Forest Soils. It is important to get fundmental information for establishment of economic and enviromental forest stands. The results obtained from this study were as follows: 1. The range of soil texture was in loamy sand and sandy loam. 2. The pH of Maeye-Dong Experiment forest soils found to be lower than that of Korean brown forests. 3. Most of investigated areas were known to be lack of exchangeable cation and nitrogen. 4. Fertilizer application should be advanced for establishment of economic and enviromental forest stand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• Korean Journal of Soil Science and Fertilizer
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• v.8 no.1
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• pp.19-23
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• 1975

In order to find out the effect of long-term annual additions of organic matter on the physico-chemical properties of paddy soil, the soil with and without compost application has been analysed. 1. There was no significant difference in the particle size distribution between compost and uncompost treatment, however, hydraulic conductivity, sedimention volume were remarkedly increased in compost. 2. Bulk density and soil strength were decreased in organic matter additions, but porosity increased. 3. Relative to Atterberg Limits, liquid limit, plastic limit, and elastic index were increased in compost. 4. Aggregate size distribution was slightly increased in additions of organic matter. 5. Regarding to chemical properties, pH, organic matter content, C.E.C. and extractable cation were increased in organic matter additions.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.81-85
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• 2000

Screening was performed to isolate biopolymer-producing microorganisms from natural sources. The bacteriological characteristics of this strain and physicochemical properties of the biopolymer produced were investigated. The bacterial strain was identified as a Bacillus coagulans. Crude biopolymer treated with ethanol and actone was purified to fraction I and II by ion exchange chromatography and gel chromatography (Shephadex G-100 and Shepharose CL-2B). Analysis of chemical composition and various color reaction revealed that the polymer is composed of amino acids. It was confirmed that fraction II is a homopolymer of glutamic acid and fraction I is a homopolymer of lysine by analysis data of amino acid analyzer, GC and IR.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.293-300
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• 1990

The physical and chemical properties of dry acorn starch(DS), defatted acorn starch (DFS) and reincorporated acorn starch(RIS) were investigated. Swelling power and solubility of all starch sample, were exhibited two stage behavior. It had a little change on the pasting temperature of DS and DFS but the peak viscosity and breakdown value of DFS was somewhat higher than those of DS and RIS. Flow behavior of gelatinized starch pastes showed a pseudoplastic behavior and flow behavior index was lower than unit The consistency coefficient showed concentration and temperature dependency. The activation energies of DS, DFS and RIS were from $1.70Kca1/g\;{\cdot}\;mol$ to $3.75Kca1/g\;{\cdot}\;mol$.