• 한국의류학회지
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• 제21권8호
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• pp.1315-1322
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• 1997

Ramie is one of the traditional fabrics in Korea, and very comfortable fabric for summer clothes because it has a high moisture-absorbing and transporting property. Futhermore ramie is very popular and Koreans prefer its handle for summer clothes. The kansan ramie has better quality as fibers and can be weaved as fine fabrics which are famous as kansan Fine ramie. Even though the good quality of kansan ramie has known widely, very few research work have been carried out on kansan ramie in the field of textile science. In this study, the analysis of the physical and chemical characteristics of Hansan ramie was conducted by using two different kinds of Hansan ramie: Hansan Fine ramie and kansan Coarse ramie. In addition, the same experiment was held on the one kind of chinese ramie to be compared with those of Hansan ramie. The following results were obtained from this experimental study. By the analysis of chemical composition of ramie, the similar chemical composition (a -cellulose: 83∼85%, pectin substances: 2.81∼ 3.01%) were found from all of the ramie fabrics used in this study. It has shown that Hansan coarse ramie has the highest toughness value and wrinkle recovery angle among the samples used in this study. From the result of KES-F system, it was found that Hansan Coarse ramie which is composed with the thicker yarns has the highest value on the bending properties, 2HG and surface properties. The primary hand value was also calculated by KN-203 LDY and value of Koshi was shown as the order of kansan coarse ramie> Chinese ramie> kansan fine ramie, and Hansan fine ramie had shown the highest Numeri and Fukurami value among the 3 samples used in this study.

• 한국식품과학회지
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• 제27권6호
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• pp.928-933
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• 1995

탈지옥수수전분겔의 텍스쳐 특성을 향상시켜 묵으로서의 사용 가능성을 높이기 위하여 탈지옥수수전분에 녹두전분을 일정비율로 혼합하고 여러가지 첨가물질을 넣어 전분겔을 제조하고 24시간과 72시간 저장한 다음 관능적, 기계적인 방법으로 텍스쳐 특성을 알아보았다. 탈지옥수수전분과 녹두전분의 혼합비율은 60 : 40(%, w/w)일때 가장 좋았다. 혼합전분에 조직 콩단백, 콩기름, 셀룰로오스 유도체, 펙틴을 1%와 2% 첨가하여 제조한 혼합전분겔의 관능적인 검사에서 24시간 저장한 전분겔은 첨가물질에 관계없이 부서짐성의 감소와 응집성 그리고 탄성이 증가하였으나 종합적인 맛은 대조군 보다 낮았다. 72시간 저장한 전분겔에 TSP를 첨가하면 견고성, 응집성, 촉촉함의 증가와 부서짐성이 감소하였고, SO는 견고성과 응집성을 높였으며, CMC는 견고성, 부서짐성, 응집성은 높였으나 휘어짐성과 탄성은 감소시켰다. 펙틴은 함량에 따라 차이를 보여 1%에서는 휘어짐성, 촉촉함과 부드러움성이 증가하고 2%에서는 견고성과 응집성이 증가하였다. 기계적 검사에서는 관능검사와는 달리 견고성은 변화가 없고 응집성과 탄성은 증가하였으며 정도는 첨가물질의 종류나 함량에 따라 차이를 보였다.

• 한국식품과학회지
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• 제22권7호
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• pp.743-747
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• 1990

감과실의 성숙중 알콜 불용성 물질의 glucose, arabinose 및 총 비섬유성 중성당의 함량은 증가하였으나, 연시에서는 감소하였다. 세포벽을 구성하는 주요 비섬유성 중성당은 galactose, arabinose, glucose이었고, arabinose와 galactose는 성숙과 연화중에 감소하였다. Pectin질은 uronic acid가 $70{\sim}82%$ 정도 차지하였으며 uronic acid, galactose, arabinose는 성숙과 추숙중에 감소하였다. Hemicellulose의 주요 중성당은 glucose, xylose, galactose이었고, 성숙과 추숙 중 특히 galactose가 감소하였으며 연시에서는 대부분의 구성당이 감소하였다.

• 자연과학논문집
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• 제8권2호
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• pp.49-55
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• 1996

현재 식품첨가물로 많이 사용되고 있는 유기산과 안정제 및 색소 등의 각종 세균과 Sacch. cerevisiae 에 대한 향균 특성을 조사하였다. 산도 조절용으로 사용되고 있는 젖산, 사과산, 호박산 및 주석산은 L. acidophilus와 Sacch. cerevisiae에 대하여 향균성이 없었으나 B. subtilis등의 세균에 대하여는 향균성이 있었고 특히 사과산은 P. aeruginosa에 대하여 강한 향균력이 있었다.(최소생육저지농도 : 0.05%). 안정제로서의 알긴산과 펙틴은 B. subtilis, E. coli, P. aeruginosa에 대하여 비교적 강한 향균성을 보였고 L. acidophilus에 대하여는 향균성이 없었다. 황색 색소(홍화엘로우)와 적색 색소(Red powder-N)는 향균성이 없었고 표백제인 $NaHSO_3$의 세균에 대한 최소생육저지농도는 0.05%, Sacch. cerevisiae에 대하여는 0.5%로 향균성이 있었다.

• 약학회지
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• 제40권1호
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• pp.25-35
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• 1996

Magaldrate. an antiacid was synthesized by reacting magnesium oxide, aluminum sulfate, and dried aluminum hydroxide gel. The optimum synthesis conditions based on the yield of t he product were established by applying Box-Wilson experimental design. It was found that the optimum synthesis conditions of Magaldrate were as follows: Reaction temperature; 61~$85{\circ}C$, concentration of two reactants. Mgo and $Al(OH)_3$: 16~19.8%, molar concentration ratio of two reactants, [MgO]/[$Al(OH)_3$]; 4.2~5.0, temperature of washing water; 36~$41^{\circ}C$ and drying temperature of the product: 76~$80^{\circ}C$. Magaldrate was synthesized under the optimum synthesis conditions and identified by analyzing the chemical composition, and by differential scanning calorimetry and X-ray diffraction method. The Magaldrate sample synthesis under these conditions was used to prepare 15.6% Magaldrate original suspension which was utilized to make 13% Magaldrate suspension dispered in various concentrations of eight types of suspending agents. The acid-neutralizing capacity of 13% Magaldrate suspension dispersed in 0.25% suspending agents was examined by Rosset-Rice method. The maximum pH was reached within 1 minute in all suspension tested, and duration maintained between pH 3~5 was decreased in the order of Na alginate Na silicate(meta) Veegum HV pectin agar>Na>CMC>xanthan gum>bentonite. It was found that the hysteresis loop area was increased with temperature in the case of Riopan Plus and the addition of agar, whereas the area was decreased with temperature in the case of the addition of Na alginate and xanthan gum. 13% Magaldrate suspension tends to sediment by the addition of bentonite.

• Journal of Microbiology
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• 제45권5호
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• pp.394-401
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• 2007

In this study, bacterial communities within the guts of several longicorn beetles were investigated by a culture-dependent method. A total of 142 bacterial strains were isolated from nine species of longicorn beetle, including adults and larvae. A comparison of their partial 16S rRNA gene sequences showed that most of the bacteria constituting the gut communities can typically be found in soil, plants and the intestines of animals, and approximately 10% were proposed as unreported. Phylogenetic analysis demonstrated that the bacterial species comprised 7 phyla, and approximately half were Gammaproteobacteria. Actinobacteria were the second most populous group (19%), followed by Firmicutes (13%) and Alphaproteobacteria (11%). Betaproteobacteria, Flavobacteria, and Acidobacteria were minor constituents. The taxonomic compositions of the isolates were variable according to the species of longicorn beetle. Particularly, an abundance of Actinobacteria existed in Moechotypa diphysis and Mesosa hirsute, which eat broadleaf trees; however, no Actinobacteria were isolated from Corymbia rubra and Monochamus alternatus, which are needle-leaf eaters. Considerable proportions of xylanase and pectinase producing bacteria in the guts of the longicorn beetles implied that the bacteria may play an important role in the digestion of woody diets. Actinobacteria and Gammaproteobacteria were the dominant xylanase producers in the guts of the beetles.

• 한국식품과학회지
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• 제26권5호
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• pp.490-495
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• 1994

두유 및 두부제조시 부생되는 비지를 효과적으로 이용하기 위한 방안으로 Aspergillus niger CF-34를 배양하여 얻은 복합효소를 두유비지에 처리하여 가용화를 시도하였다. 두유비지 가용화를 위한 연구에서 두유비지의 일발성분과 식물함유 성분 조성을 분석하였고, 두유비지에 작용하는 복합효소액의 최적반응조건을 조사하여 산업적인 이용가능성에 대해 분석하였다. 그 결과 두유비지는 탄수화물과 단백질이 각각 건물량으로 46.74%, 32.77%로서 상당량의 영양원을 함유하였으며, 두유비지의 탄수화물중 식물함유의 구성은 건물량의 36.8%가 cellulose, 62.6%가 hemicellulose로 구성된 고중합체이었다. Aspergillus niger CF-34 배양액으로부터 얻은 복합효소는 pectinase, xylanase, PG-ase, CMCase, SFase등의 활성을 보였으며, 배양시간에 따른 효소생산 실험결과 배양 기관이 약 7일에 이르면 효소생산의 증가가 중지되어 최대 효소생산을 보였다. 조효소액의 최적반응 pH는 약 4.0, 온도는 $50^{\circ}C$였으며, 안정성 역시 활성도와 동일한 범위에서 유지되었다.

• 한국약용작물학회지
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• 제28권2호
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• pp.128-135
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• 2020

Background: Sowing seeds of Adenophora triphylla is known to be difficult owing to their small size and irregular seed shape. Therefore, this study was conducted to develop a seed pelleting technique to save labor during sowing. Methods and Results: To identify the optimal germination temperature for A. triphylla seeds, the temperature range was set from 17℃ to 32℃. Germination surveys were conducted in plastic greenhouse conditions in March, April, and May to determine the appropriate sowing time. The optimal germination temperature for A. triphylla seeds was 29℃ and May was the optimal sowing time in plastic greenhouse conditions. Covering materials for seed pelleting used talc (T), kaolin (K), calcium carbonate (C), and vermiculite (V). The pellet binder used agar (A), pectin, xanthan gum, polyvinyl alcohol (PVA), and sodium alginate (S). The best suited treatment mixture were the best suited in kaolin / calcium carbonate / vermiculite (KCV), talc / calcium carbonate / vermiculite (TCV) mixture treatment for covering material, and sodium alginate (S), agar (A) as pellet binder, respectively. The germination rate was the best in TCV mixed with S. Conclusion: The mixture of TCV (2 : 1 : 3) + 1.5% S (TCVS), was found to be the best pelleting materials for A. triphylla seeds, and seed pelleting can be labor-saving during sowing.

• Journal of Microbiology and Biotechnology
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• 제20권10호
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• pp.1378-1385
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• 2010

A novel agarolytic bacterium, KY-YJ-3, producing extracellular agarase, was isolated from the freshwater sediment of the Sincheon River in Daegu, Korea. On the basis of Gram-staining data, morphology, and phylogenetic analysis of the 16S rDNA sequence, the isolate was identified as Cellvibrio sp. By ammonium sulfate precipitation followed by Toyopearl QAE-550C, Toyopearl HW-55F, and MonoQ column chromatographies, the extracellular agarase in the culture fluid could be purified 120.2-fold with a yield of 8.1%. The specific activity of the purified agarase was 84.2 U/mg. The molecular mass of the purified agarase was 70 kDa as determined by dodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimal temperature and pH of the purified agarase were $35^{\circ}C$ and pH 7.0, respectively. The purified agarase failed to hydrolyze the other polysaccharide substrates, including carboxymethyl-cellulose, dextran, soluble starch, pectin, and polygalacturonic acid. Kinetic analysis of the agarose hydrolysis catalyzed by the purified agarase using thin-layer chromatography showed that the main products were neoagarobiose, neoagarotetraose, and neoagarohexaose. These results demonstrated that the newly isolated freshwater agarolytic bacterium KY-YJ-3 was a Cellvibrio sp., and could produce an extracellular ${\beta}$-agarase, which hydrolyzed agarose to yield neoagarobiose, neoagarotetraose, and neoagarohexaose as the main products.

• 한국조리학회지
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• 제4권
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.