• 한국산림과학회지
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• 제89권2호
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• pp.161-166
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• 2000

지류문화재의 소재로 주로 사용되어온 수록한지를 네 종류로 구분하고 이를 PEG 분자량과 농도별에 따른 광 변색 억제 효과를 태양의 분광분포와 거의 흡사한 xenon arc 등(燈)을 조사(照射)해 시험한 바 다음과 같이 요약할 수 있었다. 1) Polyethylene glycol을 분산제로 사용한 미 표백 한지는 광 조사 이후 PEG 분자량과는 관계없이 10시간까지는 백색도가 급속히 떨어지는 경향을 보였으나 그 이후부터는 점진적으로 향상되는 경향을 나타내 광 변색 억제의 효과가 있음을 알 수 있었다. 2) 약품 표백을 실시한 한지는 20시간 이후부터 백색도가 증가하는 현상이 나타나 시간이 지체될 뿐 변색 억제의 효과는 있음을 알 수 있었다. 3) 황단규근(黃團葵根)을 분산제로 사용해 초지(秒紙)한 한지(韓紙)는 PEG 400-20%에 침지했을 때 백색도가 가장 낮았으나 광 조사 후는 백색도 차가 가장 적어 광 변색 억제효과가 가장 컸음을 알 수 있었다. 4) 광 열화에 의한 표면현상으로 제일 먼저 나타나는 황변(黃變) 현상을 PEG 침지로써 억제할 수 있음을 b*+값이 감소하는 것으로 알 수 있었고 명도 저하 역시 L* 값의 증가로 상당량 억제할 수 있음을 알 수 있었다.

• 한국축산식품학회지
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• 제39권4호
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• 한국가정과교육학회지
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• 제33권4호
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• pp.31-48
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• 2021

본 연구는 고령화연구패널조사(KLoSA)의 1-6차 연도 자료를 분석하여 노년기의 우울, 만성질환, 인지기능의 다중적 측면에서의 건강 변화 유형을 파악하고 이와 관련이 있는 요인들을 분석하고자 하였다. 연구의 대상은 1차 연도 조사 시점에서 65세 이상이고 결측률이 없는 총 2,059명이다. 잠재성장모형을 통해 세 가지 건강 측면이 시간에 따라 어떠한 변화궤적을 보이는지 살펴보았으며, 성장혼합모형을 활용해 세 건강 요인에서 서로 다른 변화 궤적을 보이는 집단들을 유형화하였다. 또한 일원분산분석 및 Scheffé 사후검증, 교차분석을 통해 건강 변화유형 집단에 따라 인구사회학적 특성, 건강행동, 삶의 만족도에서 차이가 나타나는지를 살펴보았다. 본 연구의 주요 결과는 다음과 같다. 첫째, 잠재성장모형 분석 결과 우울과 만성질환의 수는 연령에 따라 점차 증가하고 인지기능은 점차 감소했다. 둘째, 성장혼합모형을 분석한 결과 노인의 건강 변화는 일반적 노화, 질환 증가, 만성적 문제의 세 집단으로 유형화되었다. 셋째, 노인의 인구사회학적 특성, 건강행동, 삶의 만족도는 세 집단에 따라 유의한 차이가 나타났다. 특히 만성적 문제 집단의 경우 교육 및 소득수준이 낮고, 전반적으로 낮은 삶의 만족도를 나타냈다. 본 연구는 노년기 건강증진 교육 프로그램에 있어 노인들이 경험하는 건강의 다중적 측면을 고려하는 것이 중요함을 보여주며, 노년기 건강증진 교육 프로그램을 위한 제언을 제공한다. 또한 전생애적 건강관리를 위한 건강정보문해력 증진에 있어서 가정과 교과과정이 갖는 중요성에 대해 논의하고자 한다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.