• 한국식품저장유통학회지
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• 제23권3호
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• pp.335-340
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• 2016

도토리를 이용하여 도토리 차의 제조방법을 개발하고 개발된 도토리 차의 이화학적 및 품질특성을 평가하였다. 도토리 차는 네 가지 제조방법으로 제조하여 그 특서의 변화를 조사하였다. 제조방법을 달리한 도토리 차의 일반 성분을 분석한 결과 수분함량은 13.48~39.77%로 볶은 도토리 차(RAT)에서 가장 낮았고, 3회 증제한 도토리 차(TSAT)에서 수분함량이 가장 높았다. 탄수화물 및 조지방, 조회분 함량은 볶은 도토리 차(RAT)에서 가장 높았고, 조단백질 함량은 도토리(NA)에서 가장 높았다. 수용성 단백질 함량은 도토리 보다 증제하거나 볶은 도토리 차에서 높았고, 3회 증제한 도토리 차(TSAT)에서 12.74 mg/g로 가장 높은 함량을 보였다. 환원당 함량 결과 도토리(NA)에서 64.3 mg/g로 가장 높은 함량을 보였다. 색도 측정 결과 L값은 도토리(NA)에서 가장 높게 나타났으며, 도토리를 증제하거나 볶음에 따라 L값은 감소함을 보였고, a, b값은 도토리(NA)에서 높았다. 총 폴리페놀 및 플라보노이드 함량은 3회 증제한 도토리 차(TSAT)에서 각 41.15 mg/g, 2.78 mg/g으로 가장 높은 함량을 보였다. 관능검사 결과 색은 볶은 도토리 차(RAT)에서 가장 높게 평가되었고, 맛과 향은 3회 증제한 도토리 차(TSAT)에서 가장 높게 평가되었다. 떫은 맛은 도토리(NA)에서 가장 떫고, 볶은 도토리 차(RAT)에서 떫은 정도가 가장 낮은 것으로 평가되었다. 전반적인 기호도에서는 3회 증제한 도토리 차(TSAT)에서 5.42로 가장 높게 평가되었으며, OSAT, RAT, NA순으로 평가되었다. 따라서 본 실험의 결과를 바탕으로 도토리를 이용한 도토리차의 제조방법을 확립하고 도토리 차의 이화학적 및 품질특성을 통하여 다양한 식품소재 및 식품개발에 활용할 수 있을 것이다.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• Journal of the Korean Wood Science and Technology
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• 제44권3호
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• pp.440-448
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• 2016

본 연구는 WUFI Pro 5.3을 이용하여 한국농어촌공사에서 제시하고 있는 농어촌 표준 목조주택 설계를 기준으로 목조 벽체의 hygrothermal 거동에 대한 평가를 실시하였다. 그 결과, 2010년도에 제시된 벽체보다 2014년도에 개선된 벽체의 Total Water Contents (TWC)가 더 낮게 나타난 것을 확인하였고, 3년간의 평가에서 TWC가 일정하게 유지되는 동적 안정 상태에 도달하였음을 보아 hygrothermal 환경을 적절히 고려하는 개선임을 확인하였다. 또한 농촌지역과 어촌지역을 구분지어 hygrothermal 거동을 평가한 결과, 벽체가 해당지역의 온도보다 상대습도에 큰 영향을 미치는 것을 확인하였다. 또한, 목재 기반 재료의 과도한 수분 함량 문제는 실외마감의 재료를 바꾸는 것으로 어촌지역에도 적용이 가능한 벽체로 개선할 수 있었다. 곰팡이 성장 위험의 경우, 초기 실내 설정온도에서 여름철에 곰팡이가 성장할 가능성이 높은 것으로 나타났으며, 이를 고려하여 여름철 실내 설정온도를 변화시키는 것으로 개선되었다. 이러한 결과를 통해, 건축설계 단계에서 WUFI 프로그램과 같은 hygrothermal 거동 분석 프로그램을 이용하여 건축물의 수분에 대한 문제를 미리 분석하고 이에 맞는 벽체의 개선이 필요하다고 판단된다.

• 한국습지학회지
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• 제25권3호
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• pp.196-204
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• 2023

섬오갈피나무는 산림청 지정 희귀식물로 곶자왈에서 자생하는 낙엽활엽관목식물이다. 본 연구는 섬오갈피나무의 광, 수분, 유기물에 따른 생육 반응 분석과 생태 지위폭을 측정하고, 이러한 결과를 바탕으로 적합한 환경조건을 찾고자 시도되었다. 섬오갈피나무는 광량이 아주 많거나 적은 조건이 아닌 중간 조건(L3, 자연광의 50%)에서 지상부 길이, 엽면적, 식물체 잎 무게가 증가하였다. 수분 구배와 유기물 구배는 잎 수와 식물체 잎 무게에 대한 생육 차이가 있었으며 수분 구배에서는 중간 조건(M3, 240ml) 이하에서 생육이 좋았으며 유기물 구배에서는 중간 조건(N3, 12%) 이상에서 생육 반응이 좋았다. 또한 생태 지위폭은 수분(0.977) > 유기물함량(0.964) > 광(0.951) 순으로 나타났다. 이러한 결과는 섬오갈피나무가 선호하는 서식지는 다소 그늘지고 약간 건조하며 토양의 양분이 많은 곳이며, 생육에 가장 큰 영향을 주는 환경요인은 광량임을 뜻하는 것으로 자생지의 서식지 관리에 우선적 고려 사항이라 판단된다.

• 한국가금학회지
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• 제31권4호
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• pp.221-228
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• 2004

본 연구에서는 두 화학제재($FeSO_4$와 Alum)를 처리한 영향이 깔짚 위에서 육계를 42일간 사육한 후 깔짚내 질소와 수용성 인 함량에 어떤 차이가 있는지 대조구와 비교시험을 하였다. 2가지 실험은 처리구에서 깔짚 kg당 화학제재를 $FeSO_4$ $7H_2O$ 200 g이나 $Al_2(SO_4)_3$ $\cdot$ $14H_2O$ 200 g을 top dressing 한 후 그 각각을 대조구와 비교하였다. 사양시험에서는 총 64수(4처리$\times$4반복$\times$4수)의 육계를 배치하였다. 두 화학제재 처리구($FeSO_4$와 Alum)는 두 대조구와 비교할 때 pH는 통계적 유의성이 없었지만, 수용성 인 함량은 고도의 유의성이 인정되었다(P<0.01). 두 화학제재 처리구($FeSO_4$와 Alum)의 SRP 함량은 대조구 각각보다 $79\%$와 $60\%$의 감소를 보였다 $FeSO_4$ 처리구와 대조구간에는 EC, TC, $NH_4$-N, $NO_3$-N 및 IN 함량은 유의성이 없었지만, 수분, TN, ON, AN, PAN C:N 및 C:ON은 통계적 유의성이 인정되었다(P<0.01). Alum 처리구와 대조구의 결과는 EC, $NO_3$,-N, ON 및 C:ON을 제외한 수분, TC, TN, $NH_4$-N, IN, AN, PAN 및 C:N은 통계적 유의성이 인정되었다(P<0.05와0.01). 본 연구 결과를 다시 종합하면 깔짚에 두 화학제재를 각각 처리할 경우 깔짚내의 질소 함량은 높았으며 SRP함량을 감소시켰다.

• 한국식품영양학회지
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• 제21권4호
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• 한국축산식품학회지
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• 제37권2호
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• pp.274-287
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• 2017

This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at $10^{\circ}C$ for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (p<0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.

• 한국환경복원기술학회지
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• 제6권3호
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• pp.9-16
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• 2003

In support of remote sensing applications for monitoring processes of the Earth system, research was conducted to analyze the basic spectral response related to background soil and vegetation cover characteristics in the visible and reflective infrared wavelengths. Surface samples of seven stations were examined. Five soils were from land-field and two soils from tideland areas. The vegetation cover experiment was conducted on seven soil samples with known natural moisture content (%) by weight. To study the effect of vegetation cover, spectral measurements were taken on five or six vegetation cover treatments of the seven soils with 3 replications in air dry conditions. For collecting RS base data, used spectro-radiometer that measures reflection characteristics between 300~1,100nm was used and measured the reflection of vegetation from bean leaves. The relationships were evaluated for both a general soil line and for the individual lines of five soils, under air-dried condition as well as different vegetation cover ratio, through the determination of the line parameters. As vegetation cover ratio in bean leaves increases, features of soil reflectance decrease and those of plant reflectance become more and more apparent. In proportion to vegetation cover rate, near-infrared reflectance increased and visible reflectance decreased. Analysis results are compared to commonly used vegetation indices(RVI and NDVI ).

• 한국조리학회지
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• 제23권8호
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• Ocean and Polar Research
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• 제35권4호
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• pp.273-280
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• 2013

The proximate composition, free amino acid composition and mineral contents from Undariopsis peterseniana were determined, and the antioxidant activities of ethanol (EtOH) and hot water extracts of U. peterseniana were investigated using DPPH (1,1-diphenyl-1-picrylhydrazyl), ABTS (2,2'- azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging effects and reducing power. The contents of moisture, ash, protein, lipid and carbohydrate were 12.5%, 23.1%, 9.7%, 0.2% and 54.5%, respectively, and alginic acid content was 12.3%. The major free amino acid contents were alanine, phenylalanine, aminoethanol, valine, glutamic acid and phosphoserine. Ca (1589.1 mg) was the largest mineral followed by Na (344.6 mg), Mg (74.3 mg), Zn (10.2 mg) and Fe (1.5 mg). The total phenolic contents of EtOH and hot water extracts were exhibited at 15.7 and 4.3 mg GAE/g sample, respectively. The antioxidant activity of EtOH extract exhibited strong ABTS and DPPH radical scavenging activities with reducing power, and hot water extract also demonstrated strong ABTS radical scavenging effects. Therefore, the results of this study suggest that U. peterseniana contained an abundance of naturally occurring nutrients (free amino acids and minerals), and the strong antioxidant activities of EtOH and hot water extracts from U. peterseniana could be good sources of natural antioxidants for healthcare products.