• 한국조리학회지
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• 제23권3호
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• 한국조리학회지
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• 제16권1호
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• pp.1-12
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• 2010

본 연구는 약리 및 기능성 작용을 지닌 쑥을 덖음 80, 110, $230^{\circ}C$에서 6분, 데침의 1분, 오븐 건조($50^{\circ}C$, 5분)에서 첨가량을 0.1, 0.2, 0.5%로 하여 다양한 방법으로 브라운 소스에 첨가하여 물리적 특성 및 관능을 분석하였다. 색도는 덖음과 데침에서 적은 유의차를 보였다. 당도는 덖음 $110^{\circ}C$, 0.5%에서 가장 높았고, 모든 처리군에서 첨가량이 증가할수록 역시 증가하였다. 퍼짐성은 덖음은 0.5%에서 증가하였고 데침에서는 0.1%에서 감소하였으나 유의차는 적었다. 관능 특성은 데침의 0.1, 0.2, 0.5%와 덖음과 오븐 건조의 0.1%에서 높게 나타났다.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3800-3805
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• 2012

본 논문에서는 도심 열섬현상 방지 및 에너지 효율을 높이기 위하여 적외선 반사율이 30%이상인 건물 내 외장재용 흑색 차열안료 및 도료에 대한 연구를 하였다. 안료는 $Fe_2O_3$과 $Cr_2O_3$의 혼합원료를 $900{\sim}1,200^{\circ}C$에서 소성하여 합성하였으며, 도료는 합성한 안료에 아크릴수지와 기타첨가제를 사용하여 제조하였다. 연구결과, Cr과 Fe을 1:0.9 몰비로 혼합하여 $1,000^{\circ}C$에서 소성한 안료의 발색도가 가장 우수하였고, 차열안료 20%에 분산제 1.5%를 첨가하여 제조한 차열도료로 $125{\mu}m$ 두께의 도막을 형성시켰을 때 적외선 반사가 가장 우수하였다. 차열도료와 일반도료의 표면온도 차이는 $36.5^{\circ}C$로 나타났으며 700~2,500nm 파장대의 적외선 반사율(TSR)은 39.3%로 측정되었다. 또한, 500시간의 내후성 평가에서 색상변화는 거의 나타나지 않았다.

• Mycobiology
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• 제49권6호
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• pp.589-598
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• 2021

White strains of Hypsizygus marmoreus are more difficult to cultivate than are brown strains; therefore, new white strain breeding strategies are required. Accordingly, we constructed the genetic map of H. marmoreus with 1996 SNP markers on 11 linkage groups (LGs) spanning 1380.49 cM. Prior to analysis, 82 backcrossed strains (HM8 lines) were generated by mating between KMCC03106-31 and the progenies of the F1 hybrid (Hami-18 × KMCC03106-93). Using HM8, the first 23 quantitative trait loci (QTLs) of yield-related traits were detected with high limit of detection (LOD) scores (1.98-9.86). The length, thickness, and hardness of the stipe were colocated on LG 1. Especially, length of stipe and thickness of stipe were highly correlated given that the correlation coefficients were negative (-0.39, p value ≤ .01). And a typical biomodal distribution was observed for lightness of the pileus and the lightness of the pileus trait belonged to the LG 8, as did traits of earliness and mycelial growth in potato dextrose agar (PDA) medium. Therefore, results for color traits can be suggested that color is controlled by a multi-gene of one locus. The yield trait was highly negatively correlated with the traits for thickness of the stipe (-0.45, p value ≤ .01). Based on additive effects, the white strain was confirmed as recessive; however, traits of mycelial growth, lightness, and quality were inherited by backcrossed HM8 lines. This new genetic map, finely mapped QTLs, and the strong selection markers could be used in molecular breeding of H. marmoreus.

• 공업화학
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• 제34권1호
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• pp.80-85
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• 2023

이미지 센서 컬러 필터에 사용하기 위해 새로운 노란색 퀴놀린-다이온 염료 파생물을 설계하고 합성했습니다. 합성된 화합물은 퀴놀린과 디온 그룹으로 구성된 기본 화학 구조를 가지고 있습니다. 새로운 재료는 상업적 장치 제조 공정을 모방한 조건에서 광학적, 열적 특성을 기반으로 평가되었습니다. 이들의 관련 성능을 비교한 결과, 제조된 두 화합물 사이에서 2-(3-hydroxyquinolin-2(1H)-ylidene)-1H-indene-1,3(2H)-dione (HQIDO)이 다음과 같은 우수한 성능을 나타냈습니다. 프로필렌 글리콜 모노메틸 에테르 아세테이트 용매에서 0.5 wt%보다 큰 용해도, 각각 298 ℃의 높은 분해온도를 포함하는 이미지 센서 컬러 필터 재료. 결과는 HQIDO가 이미지 센서 착색제에서 노란색 염료 첨가제로 사용될 수 있음을 시사합니다.

• 공업화학
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• 제34권6호
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• pp.590-595
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• 2023

이미지 센서 컬러 필터에 사용하기 위해 새로운 황색 방향족 이민 유도체가 설계되고 합성되었다. 합성된 화합물은 방향족 이민 그룹을 기반으로 한 화학 구조를 가지고 있다. 새로운 재료는 상업용 장치 제조 공정을 모방한 조건에서 광학적 및 열적 특성을 기반으로 평가되었다. 이들의 관련 성능을 비교한 결과, ((E)-3-methyl-4-((3-methyl-5-oxo-1-phenyl-1H-pyrazol-4(5H)-ylidene) methyl)-1-phenyl-1H-pyrazol-5(4H)-one (MOPMPO)은 industry에 중점적으로 사용되는 프로필렌 글리콜 모노메틸 에테르 아세테이트 용매에 대한 용해도가 0.5 wt%이고, 290 ℃의 높은 분해 온도를 갖는 이미지 센서 컬러 필터 소재로서 우수한 성능을 나타내었다. MOPMPO가 이미지 센서 색재의 황색 염료 첨가제로 사용할 수 있음을 확인하였다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Conservation and Restoration of Cultural Heritage
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• 제1권1호
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• pp.23-27
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• 2012

Bletilla striata is an important herb that is used as a paste for texture processing, an ingredient in incense and an additive for preserving calligraphic works and paintings. This study evaluated Bletilla striata, which has been used to preserve and manage the textiles and paper. In particular, this study examined the viscosity of a paste made from Bletilla striata, as well as the mechanical characteristics and antibiotic properties of the fabrics treated with the herb. In terms of viscosity, Bletilla striata paste was less sticky than wheat flour paste, meaning that the former can be applied more evenly to sized fabrics. In addition, Bletilla striata paste has high transparence, ensuring little color difference between the fabrics treated and not treated with the paste. Regarding the mechanical characteristics of the fabrics processed using the KES-FB System, the sized fabrics treated with Bletilla striata paste showed a higher flexibility and recovery rate and than those treated with the wheat flour paste, indicating that the former paste can be more effective in making fabrics maintain their original form and shape. Finally, silk fabrics treated with Bletilla striata showed very high antibiosis. This suggests that the paste can be used to develop antibiotic substances that can preserve textiles.

• 한국가구학회지
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• 제10권1호
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• pp.51-56
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• 1999

This research was carried out to investigate the Hanji sludge(black color)-wood fiber and wood particle composited applied by waste sludges arising from the making process of Hanji (Korea paper). In experimental design, four levels of the mixed ratio of Hanji sludge to wood fiber or wood particle(10:90, 20:80, 30:70 and 40:60), three kinds of the resin(PMDI, urea and phenol resin)and three kinds of the specific gravity(0.6, 0.75 and 0.9) were designed to determine the tensile strength of Hanji sludge-wood fiber and wood particle composites. From the results and discussion, it may be concluded as follows: In Hanji sludge-wood fiber and wood particle composites, tensile strengths showed decreasing tendency absolutely by increasing Hanji sludge additive, but clearly increase with the increase of specific gravity. In Hanji sludge-wood fiber composites, there were no differences between PMDI and urea resin-bonded composites, but phenol resin-boned composites were made possibly until the addition of 30% Hanji sludge. On the other hand, Hnji sludge-wood particle composites(SpGr=0.6) have very low tensile strength values. But they were made favorably until the addition of 20% Hanji sludge in Hanji sludge-wood particle composites(SpGr=0.9).