• Journal of Korean Society for Atmospheric Environment
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• v.29 no.2
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• pp.152-162
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• 2013

The physico-chemical characteristics and nanostructure of the aerosol samples from a coal-fired power plant, a charcoal kiln and diesel vehicles were investigated with focusing on black carbon (BC). Aerosols from the coal-fired power plant were mostly comprised of mineral ash spheres which are heterogeneously mixed. The main components of the aerosols from coal-fired power plant were calcium compounds, iron oxide, alumino-silicate without BC. The typical combustion-generated BC which shows the shape of bunch of grapes with 20~50 nm particles which were detected in aerosol particles from diesel vehicles. The nanostructure of each BC particle shows the shape of concentric circles which is comprised of closely-packed graphene layers. Aerosols from charcoal kiln were likely condensed organic carbon generated from the low-temperature combustion process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.3
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• pp.353-358
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• 1998

Experiments were performed to find out the physico-chemical properties of milt, and morphological changes of cryopreserved spermatozoa in tiger puffer, Takifugu rubripes. The average number of sperm and spermatocrit in milt stripped were $9.81{\pm}0.34{\times}10^{10}/m{\ell}$ and $97.8{\pm}0.8$, respectively. While total lipid concentration from seminal fluid was higher than that from sperm, total protein concentration from sperm was higher than that from seminal fluid, Na and K concentrations in sperm and those in seminal fluid were similar each other, However, glucose from sperm and seminal fluid were not detectable. Spermatozoon of tiger puffer was consisted of head, middle Piece and tail. Size of head showing horseshoe shape was $0.65{\pm}0.10{\mu}m$ in diameter and $1.35{\pm}0.30{\mu}m$ in length. The head fully containing chromatin did not have acrosome. Mitochondrion in middle piece was $0.2{\mu}m$ in average diameter and flagellum showed 9+2 structure. A few of cryopreserved spermatozoa showed morphologically loose or swollen plasma membranes.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.3
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• pp.160-166
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• 2009

We estimated site productivity for unstocked land based on the relationship between site index (i.e., average height of dominant trees at fixed age) and soil physico-chemical properties of Pinus densiflora stands. Site index relates to a direct method of determining a tree's response to a specific environment such as forest soil and climate conditions. We selected 78 sites in 22 P. densiflora stands of central temperate forest zone, and sampled soils for physicochemical analyzing. And 13 properties of soils were statistically treated by stepwise regression. In the degree of contribution of the variables to site index, the highly effective variables in A horizon were OM, clay content, sand content, available $P_2O_5$, and Exch. $Ca^{{+}{+}}$ inorder, and in B horizon T.N., O.M., Soil pH, cation exchange capacity(C.E.C.), and sand content in order. In both A and B horizon of the soil for P. densiflora stands, the variables commonly contributed to the site index were sand content and OM. These results may be useful to provide not only important criteria for establishment of Pinus densiflora stand sespecially in unstocked land but also aguidance for reforestation.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.86-93
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• 2005

Because generally large amount of sludges are generated from the process of sewage and wastewater treatment, the management and controlment of those sludge has become a important issue in many researches. In this dissertation, we conducted the research to see the physico-chemical characteristics of sludges generated from various sources. Moisture of sludges were 81.5% in textile industries, 81.4% in frame metal industries, 80.7% in 1st metal industries. Volatile solid were 22.1% in hide · rubber industries, 21.9% in coke · petroleum industries. Fixed solid were 18.5% and 17.7% in the 1st metal industries and frame metal industries. High heating value by wet base were 1,850 kcal/kg in coke · petroleum industries, 1,220 kcal/kg in hide · rubber industries, but sludges from the 1st metal industries and frame metal industries were impossible to incinerate because most of those sludges were inorganic. The leaching test showed that hazardous materials was detected in nearly every kinds of sludges. Some of sludges from hide · rubber industries and frame metal industries exceeded the leaching criteria and so they were classified as specific wastes. And other sludges generated in sewage treatment plants or other industries was below the leaching criteria.

• Carbon letters
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• v.9 no.2
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• pp.108-114
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• 2008

We have demonstrated the feasibility of using electrospinning method to fabricate long and continuous composite nanofiber sheets of polyacrylonitrile (PAN) incorporated with zinc oxide (ZnO). Such PAN/ZnO composite nanofiber sheets represent an important step toward utilizing carbon nanofibers (CNFs) as materials to achieve remarkably enhanced physico-chemical properties. In an attempt to derive these advantages, we have used a variety of techniques such as field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and high resolution X-ray diffraction (HR-XRD) to obtain quantitative data on the materials. The CNFs produced are in the diameter range of 100 to 350 nm after carbonization at $1000^{\circ}C$. Electrical conductivity of the random CNFs was increased by increasing the concentration of ZnO. A dramatic improvement in porosity and specific surface area of the CNFs was a clear evidence of the novelty of the method used. This study indicated that the optimal ZnO concentration of 3 wt% is enough to produce CNFs having enhanced electrical and physico-chemical properties.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.92-96
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• 2009

Comparisons of the physico-chemical characteristics between white Atlantic potatoes and violet Bora Valley potatoes were performed. According to the results, Bora Valley had 7% higher moisture content than Atlantic, but there were no differences in crude fat and crude ash contents. Bora Valley, however, had about 3% less crude protein content than Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, indicating that Bora Valley contained about twice as much of the vitamin as Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, The dietary fiber content of Bora Valley was 3.12 g per 100 g higher than that of the Atlantic variety. While Atlantic contained neither glucose nor fructose, both sugars were measured in the Bora Valley potatoes, and there was no difference in sucrose content between the cultivar.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.236-241
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• 2000

본 연구는 한우우소뼈로 만든 용출액의 품질에 대한 과학적인 자료를 제시하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 추출횟수별에 따른 이화학적, 관능적 및 영양적 특성을 규명하였다. 탁도, 점도 및 콘드리이친황산함량에서 추출횟수가 증가할수록 유의적으로 감소한 반면(P<0.05), 콜라겐 함량에서는 추출회수가 증가할수록 유의적으로 증가하였다(P<0.05). 색도에서 명도는 추출회수가 증가할수록 유의적으로 감소한 반면, 적색도와황색도는 증가하였다(P<0.05) 관능평가에서 추출 회수가 증가할수록 평가가 유의적으로 낮았고 (P<0.05), 총질소, 나트륨, 칼슘 함량 및 칼로리는 추출회수가 증가할수록 2차추출까지 증가하다가 이후 유의적으로 감소하였다. (P<0.05)조직특성에서 추출전 대퇴골의 단면은 골수가 많이 분포하고 있으나 추출회수가 증가할수록 골수가 추출되어 3차 추출이후의 대퇴골 단면에는 골수 성분이 거의 나타나지 않았다. 이상의결과를 종합하여 볼 때 한우우소뼈로 설렁탕을 가정에서 제조시 3차까지 우려내는 것이 적당한 것으로 사료된다.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Journal of Food Hygiene and Safety
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• v.4 no.1
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• pp.29-36
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• 1989

In order to investigate the Storage time of chicken eggs, several physico-chemical tests from chicken eggs store at 5, 13 and 27$^{\circ}C$ were examined. Egg samples were collected from six poultry farms. Egg stored at 5$^{\circ}C$ based on the depth of air cell and specific gravity, were all acceptable until 17 days ; on the egg yolk coefficient and pH of the egg white and egg yolk until about 10 days. Egg stored at 13$^{\circ}C$, based on the depth of air cell. were acceptable by about 10 days of storage, but on the other physico-chemical tests by about 7 days. Egg samples stored at room temperature(about 27$^{\circ}C$) base on the depth of air cell, were acceptable by about 5 days of storage ; on the specific gravity by 4 days ; and on the egg yolk coefficient and pH of the egg yolk and egg white by 3 days. The results of this study showed that egg stored at 5$^{\circ}C$ were considered acceptable by 10 days of storage ; at 13$^{\circ}C$ by 7 days ; at room temperature (27$^{\circ}C$) by 3 days.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.808-812
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• 2005

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.