• Bulletin of the Korean Chemical Society
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• v.24 no.9
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• pp.1265-1268
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• 2003

The estimation of retention factors by correlation equations with physico-chmical properties maybe helpful in chromatographic work. The physico-chemical properties were water solubility (S), hydrophobicity (P), total energy ($E_t$), connectivity index 1 ($^1{\chi}$), hydrophilic-lipophlic balance (x) and hydrophilic surface area (h) of isoflavones. The retention factors were experimentally measured by RP-HPLC. Especially, the empirical regulations of water solubility and hydrophobicity were expressed in a linear form. The equation between retention factors and various physico-chemical properties of isoflavones was suggested as $k = a_0 + a_1\;log S + a_2log\;P^Q + a_3(E_t) + a_4(^1{\chi}) + a_5(x) + a_6(h)$, and the correlation coefficients estimated were relatively higher than 0.95. The empirical equations might be successfully used for a prediction of the various chromatographic characteristics of substances, with a similar chemical structure.

• Advances in environmental research
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• v.8 no.1
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• pp.39-54
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• 2019

This paper presents comprehensive scientific details about mangrove soil in Gulf of Kachchh, Gujarat. A total of ten sites were studied during November, 2011 to December, 2014 in order to know the physico-chemical characteristics of mangrove soil. The results indicated that the soil in GoK had silty loam texture. Other physico-chemical parameters ranged as; pH: 7.39-7.61, Bulk Density: 0.30 g/㎤-0.54 g/㎤, Particle Density: 1.26 g/㎤-1.76 g/㎤, Organic Carbon: 0.70%-1.13%, Organic Matter: 1.01%-1.74% and Moisture Content: 33.45%-56.38%. The paper would be useful to the stakeholders, coastal managers and scientific communities to know the mangrove soil conditions of Gulf of Kachchh for management and planning for conservation of mangrove ecosystem.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.215-223
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• 2011

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

• Journal of the Korean institute of surface engineering
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• v.26 no.6
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• pp.334-340
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• 1993

The physico-chemical properties and characteristics after thermal treatment of natural zeolite from Kampo area were studied. The physico-chemical properties of natural zeolite were studied by investigating chemical composition, x-ray diffraction pattern(XRD), scanning electronic microscope(SEM), infrared spec-tra(IR), thermal analysis(TA), and cation exchange capacity(C.E.C.), and the characteristics of natural zeo-lite after thermal treatment from $400^{\circ}C$ to $900^{\circ}C$ were compared with the natural zeolite. This study showed that clinoptilolite was the predominant costituent in natural zeolite, and the natural zeolite contained a little amount of quartz and feldspar as impurities. Zeolite mineral was seen to develop slowly by the natural alternation of volcanic ash considering the almost amorphous crystal structure. The more temperature of ther-mal treatment increased, the more adsorption capacity decreased, considering the fact that the hydroxy peak diminished on infrared spectra, and that cation exchange capacity also decreased distinctly.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of Korea Water Resources Association
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• v.35 no.5
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• pp.475-484
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• 2002

A series of settling tests and physico-chemical property tests on Saemankeum fine-cohesive sediments has been conducted in order to investigate the correlation between settling properties and their physico-chemical properties which are represented as grain size distribution, mineralogical composition, and percentage of organic contents. Experimental results of physico-chemical property tests show that Saemankeum sediments are relatively large in average grain size(52${\mu}{\textrm}{m}$), and contain very small organic materials(2%), and are dominantly composed of Quarts in mineralogical aspect which has relatively low cohesion. Thus, Saemankeum sediments might be specified as the sediments whose settling properties are more influenced by the gravity than the cohesion. This characteristics of Saemankeum sediments are found to lead to relatively small settling velocity in flocculated settling region in which increasing cohesion results in increasing settling velocity, while relatively large settling velocity in hindered settling region in which settling velocity decreases with increasing cohesion.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.212-217
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• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.137-137
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• 2017