• Asian-Australasian Journal of Animal Sciences
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• 제21권11호
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• 한국환경과학회지
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• 제32권1호
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• pp.25-35
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• 2023

The purpose of this study was to determine the optimal sound absorption conditions by comparing the sound absorption characteristics of fresh and air-dried leaves of Quercus glauca, the main species of evergreen broadleaf trees (EBLT) in southern Korea. The sound absorption coefficients (SACs) obtained under 18 conditions were comparatively analyzed. The SAC of air-dried leaves improved significantly with increasing leaf layer thickness. The highest average SAC in the fresh leaf group was 0.617, which was observed under the condition of a leaf specimen size of 0.5 × 0.5 cm² and a leaf layer thickness of 1.75 cm. In a group of air-dried leaves, this was 0.615 under the condition of a leaf specimen size of 0.5 × 0.5 cm² and a leaf layer thickness of 2.50 cm. The maximum value of SAC for each wavelength was observed under the condition of a leaf layer thickness of 2.50 cm consisting of 0.5 × 0.5 cm² leaf specimens, ranging from 1,400 Hz to 1,500 Hz.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1999년도 추계학술대회 논문집
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• pp.602-605
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• 1999

We dried emitting layer of EL device at 30, 80, I20 and $150^{\circ}C$ for Ihr to investigate the effects to the emission characteristics of devices. PL intensity of P3HT thin film decreased with increasing the drying temperature. But, the EL intensity and stability of device with emitting layer dried at $150^{\circ}C$ were the best. We think it s because of absence of water and remaining solvent in P3HT emitting layer. So, We suggest that the drying temperature of emitting layer of EL device should be select slightly low temperature than its glass transition temperature.

• Restorative Dentistry and Endodontics
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• 제20권2호
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• pp.463-486
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• 1995

The effect of moistening and air-drying of acid-conditioned dentin before priming on the formation of resin-dentin hybrid zone was investigated, Freshly extracted human molars were used and divided at random into 5 groups, Groups 1 - 3 consisted of specimens conditioned with 10 % phosphoric acid for 20 seconds; Group 1 served as a control in which the conditioned dentin was simply blot-dried with a damp facial tissue; Group 2 was air dried for 30 seconds ; Group 3 was air dried for 30 seconds and immediately remoistened for 10 seconds with air-water syringe. and then the specimen was blot-dried with a damp facial tissue. Groups 4-5 were not acid conditioned ; In group 4, the smear layer on the dentin was blot dried before primer placement; Group 5 was air dried only for 30 seconds, The acetone-based primer and bonding agent of All Bond 2 (Bisco. Inc., USA) and composite resin (Z-100, 3M Dental products, USA) were applied for acid conditioned dentin and non-conditioned dentin. The morphologic ultrastructure of resin-dentin hybrid zone was examined by the use of SEM and TEM. and the existence of inorganic material and analysis of Ca/P weight-percent ratio in the resin-dentin hybrid zone were revealed by the EDAX, The results were as follows : 1. In the moistened specimens from acid-conditioned groups, the resin penetrated about 3-$4{\mu}m$ into dentin and the denatured collagen smear layer was not present at the surface. The resin tag was formed to a thickeness of 3-$4{\mu}m$ at the upper part of dentinal tubule and compactively connected to each other by means of many lateral branching. 2. In the air-dried specimens from acid-conditioned groups, the resin penetrated about 2.0-$2.5\;{\mu}m$ into dentin and an upper thin black layer to a thickness of 30-35nm was identified between adhesive resin and demineralized collagen layer. The resin tag to have a diameter of $2.5{\mu}m$ was formed at the upper part of dentinal tubule. However the funnel shape of the tag was not notable compared to the moistened specimens. 3. In the remoistened specimens from acid conditioned groups, the resin penetrated about 2.0-$2.5{\mu}m$ into dentin and an upper black layer was not present. The resin tag at the upper part of dentinal tubule was formed less than $2{\mu}m$ and was weakly connected to each other by means of few lateral branching. 4. In the non-conditioned groups, the smear layer was formed to a thickness of $0.5{\mu}m$ at dentin surface. However, the resin-dentin hybrid zone was not identified by TEM. The evidence of resin penetration into intertubular and intratubular dentin did not show. 5. All the acid-conditioned groups showed that the detected calcium and phosphorus weight percent ratios at the $2{\mu}m$ upper portion from the resin-dentin interface into the resin were much higher than that at the $2{\mu}m$ lower portion from the resin-dentin interface to dentin. (P<0.01).

• 한국생활과학회지
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• 제21권2호
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• 한국조경학회지
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• 제30권1호
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• pp.87-95
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• 2002

This study was carried out to investigate the load of soil layers affected by soil depth in artificial soil alone or in blends with Loam with various ratio. The artificial soils were perlite large grain, perlite small grain, and perlite small grains blended with Loam (sand 46%, silt 40%, clay 14%) at a ratio of 8:2, 6:4, 5:5 (v/v). The soil layers were divided into a planting layer and a well-drained layer, then the weight of each layer in the air-dried state and in the field capacity were determined. The data were subjected to correlation analysis, regression analysis, and paired samples t-test. The summarized results are as follows; 1) In the air-dried state, the regression equations of the well-drained layer weight(kg/m2) in perlite large grain, planting layer weight in perlite small grain, planting layer weight in perlite small grain biended with loam(8:2, v/v), perlite small grain blended with loam(6:4, v/v), and perlite small grain blended with loam(5:5, v/v) were; 1.65824*X+0.026, 1.52292*X-0.052, 3.21468*X+0.515, 6.17549*X+ 0.083, and 6.02100*X + 33.133, respectively, where X is soil depth measured in Centimeters. 2) In the field capacity, the regression equations of the well-drained layer weight(kg/m2) in perlite large grain, planting layer weight in perlite small grain, planting layer weight in perlite small grain blended with loam(8:2, v/v), perlite small grain blended with loam(6:4, v/v), and perlite small grain blended with loam(5:5, v/v) were 5.055*X - 2.006, 7.073*X + 100.008, 8.092*X + 116.676, 10.766*X + 100.112, and 10.974*X + 124.423, respectively, where X is the soil depth measured in Centimeters. 3) All of the equations mentioned above were statistically reliable and therefore easily applicable in practical business affairs.

• 한국식품저장유통학회지
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• 제10권1호
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• pp.32-36
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• 2003

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a$_{w}$ , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a$_{w}$ 가 증가할수록, 저장온도가 높을수록 급격히 나빠지는 경향을 보였고 기체 및 광 차단 효과가 적은 포장지에 포장한 시료일수록 품질 안정성은 악화되었다.

• 한국식품과학회지
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• 제19권3호
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• pp.206-211
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• 1987

건조김의 품질을 향상시키고 저장안정성을 높이기 위하여 수세물량을 달리하여 건조김을 제조하고$30^{\circ}C$와 $5^{\circ}C$에서 포장방법별로 6개월동안 저장하면서 품질변화 특성을 조사하였다. 건조김의 단분자층 수분함량을 $5^{\circ}C$와 $25^{\circ}C$에서 구해본 결과 각각 7.4%와 6.4%로 나타났다. 저장효과는 원료김을 충분한 물로 수세하여 수분함량을 단분자층 이하로 낮추어 가능한한 낮은 온도에서 저장하는 것이 바람직 하였으며 포장방법에 있어서는 진공포장이 함기포장에 비하여 품질유지가 다소 좋은 것으로 나타났다.

• 헤리티지:역사와 과학
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• 제47권1호
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• pp.134-151
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• 2014

본 논문은 전라남도 나주시 대호동 심향사의 극락전 내에 안치되어 있는 협저아미타불상의 구조 및 제작기법에 관해 고찰한 것이다. 연구방법으로는 X-ray 투과촬영 데이터와 2차례에 걸친 현장조사결과를 종합하여 검토하였으며, 파손된 부분에서 박락된 시료를 분석하여 바탕층의 구조와 재료에 대해 살펴보았다. 조사 결과, 심향사상은 심목을 상 내부에 짜 넣지 않은 완전히 텅 빈 상태의 협저불상이며, 외부 옷주름의 요철(凹凸)과 동일한 옷주름이 내부에도 뚜렷하게 나타나 있기 때문에 원형(原型)이 되는 소조상(塑造像)을 조성하는 단계에서 거의 완전한 형태로 만들어 협저층을 올린 것을 알 수 있었다. 또한 원형의 흙과 심목(心木)을 제거하기 위해 정수리에서 뒷목까지 사선으로 절개하였으며, 다른 부분에서는 절개선이 확인되지 않는다. 머리를 절개한 부분에는 꿰맨 흔적이 없고 접착제(칠(漆) 혹은 호칠(糊漆))를 사용하여 접착한 것이 관찰되었다. 눈의 검은자위 부분에 구슬을 감입하였고, 양쪽 귀와 손, 치마(裙)의 띠와 매듭은 나무로 제작하였다. 이러한 특징은 고려후기 제작으로 알려진 선국사 협저불좌상이나 동경 오쿠라집고관 협저보살좌상, 그리고 조선초기 작품인 죽림사 협저아미타불좌상, 불회사 협저비로자나불좌상, 실상사 협저아미타불좌상 및 협저보살입상 등에서도 동일하게 나타나고 있다. 바탕층 분석결과에 의해 회칠층(灰漆層)과 주칠층(朱漆層)은 제작 당시의 층으로 판단되었다. 특히 회칠층에 사용되어진 골분은 고려시대 나전칠기의 제작뿐만 아니라 불상의 회칠층에도 이용되었음을 밝힐 수 있었으며, 불상에 금박을 붙이기 위한 바탕층에는 주칠을 올렸던 것을 알 수 있었다. 또 근대에 들어서만도 두 차례 이상의 개금불사가 행해졌던 것이 관찰되었으며, 여러 차례의 개금불사가 있었음에도 불구하고 제작 당시의 층은 훼손되지 않고 잘 보존되어 있음이 밝혀졌다.

• 한국수산과학회지
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• 제34권4호
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• pp.394-402
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• 2001

한국 근해에서 양식되고 있는 김류의 함질소엑스성분조성 및 월별변동현상을 구명하기 위하여 1998년 1월부터 4월까지 전남 장흥군에서 양식된 방사무늬김 Porphyra yezoensis을 매월 1회씩 채취하여 건제품으로 가공한 다음 맛과 밀접한 관계가 있는 함질 소엑스성분 즉, 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기 등을 분석하였다. 엑스분질소함량은 $976\~1,196\;mg/100\;g$ (건물)이었다. 유리 아미노산은 $28\~31$종이 검출되었으며, 그 총량은 $5,648\~6,845mg/100g$ (건물)이었다. 함량이 많은 유리아미노산으로서는 alanine, glutamic acid, taurine, phosphoserine. aspartic acid 등이었다. 결합아미노산은 가수분해후 $18\~22$종에서 증가되었으며, 그 총량은 $1,194\~1,406mg/100g$ (건물)이었으며, 유리아미노산총량의 $19.6\sim22.9\%$ 수준으로서 중요한 함질소 엑스성분이었다 ATP관련화합물총량은 $111.6\~195.5mg/100g\;(3.30\~6.00{\mu}mol/g$, 건물)수준이었다. Betaine류는 마른 김에서 homarine이 모든 시료에서 검출되었고, trigonelline은 1월 시료에서만 확인되었다. Glycinebetaine, $\beta$-alaninebetaine 및 $\gamma$-butyrobetaine은 가공과정 중 소실되었다. TMA는 모든 시료에서 검출되었고, TMA는 일부시료에서만 확인되었다. 방사무늬김은 생야을 건제품으로 가공함으로서 유리아미노산은 증가하고 결합 아미노산 함량은 감소되었다. 또한 ATP관련화합물은 증가한 반면 TMAO와 TMA, betaine류는 전반적으로 감소되었다.