• 한국환경농학회지
• /
• 제35권2호
• /
• pp.97-103
• /
• 2016

BACKGROUND: Clay mineral is well known to improve physico-chemical of soil. The objective of this study was to investigate the growth characteristics and inorganic nutrient contents of crops with application levels of phyllite.METHODS AND RESULTS: Both young radish and lettuce were selected as target crops for this study. The experiment was conducted in a wagner pot(1/5000a) in glass house at Sunchon National University. Treatment conditions were divided P0NPK(No phyllite + NPK), P5NPK(phyllite 5 Mg/ha + NPK), P10NPK(phyllite 10 Mg/ha + NPK) and P15NPK(phyllite 15 Mg/ha + NPK) by crops, respectively. Bulk density and porosity of soil in control without treatment conditions were ranged from 1.02 ∼1.04 g/cm³ and 56.5∼57.0%, respectively, and those for treatments with phyllite were in the ranged from 0.94∼1.00 g/cm³ and 58.4∼63.5%, respectively. Dry weights of young radish and lettuce were higher in P15NPK treatment than those in other treatments. The amounts of T-N, T-P and K uptake in young radish with phyllite application treatments were increased 36∼115, 18∼67 and 20∼76% than without phyllite application treatment, respectively. In lettuce treatments, amounts of T-N, T-P and K uptake were intended to all tested treatments similar with result of young radish treatment.CONCLUSION: Therefore, these results confirm that phyllite application to the soil improves physico-chemical of soil in addition to improving growth of young radish and lettuce.

• 한국축산식품학회지
• /
• 제35권3호
• /
• pp.322-329
• /
• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• 유기물자원화
• /
• 제12권4호
• /
• pp.112-120
• /
• 2004

본 연구에서는 강원 영서지역의 도시쓰레기와 슬러지의 물리 화학적 특성을 조사 연구 하였다. 도시 쓰레와 슬러지는 각각 6곳,2곳에서 샘플을 수거 분석하였다. 이 지역에서 2000년도에는 하루 197.4 톤의 폐기물이 발생하였다. 폐기물의 성분은 음식물 26.6%, 종이류 24.2%, 플라스틱 비닐류 22.8%, 섬유류 9.6%, 목재류 3.8%, 고무류 2.8% 등으로 이루어져 있다. 도시쓰레기의 3성분은 수분 40.2%, 가연분 52.1%, 불연분 7.7% 이며 슬러지 3성분은 수분 83.3%, 가연분 7.7%, 불연분 9% 이다. 화학 조성은 탄소류 51.6%, 산소 38.6%, 수소 7%로 이루어져 있다. 도시 쓰레기의 고위 발열량은 4989.4 kcal/kg 이며 슬러지의 발열량은 4428.04 kcal/kg 이다. 용출 실험에서 중금속 성분은 거의 발견되지 않았다.

• Journal of the Korean Wood Science and Technology
• /
• 제36권4호
• /
• pp.44-51
• /
• 2008

본 연구에서는 국산 소나무재 심재부와 변재부 목분 탄화물의 물리 화학적 성질에 미치는 탄화 온도의 영향을 원소 분석, 질소-흡착 실험, SEM을 이용하여 분석하였다. 탄화물의 표면 구조 및 특성은 탄화 온도에 크게 의존하였으며 그 의존성은 변재부(swd)와 심재부(hwd)에 관계없이 정성적으로 거의 비슷하였다. 그러나, 심변재부간 경도, 성분 및 조직학적 차이 등의 영향 때문에 hwd를 탄화한 경우가 swd를 탄화한 경우보다 비표면적은 크고, 평균 pore 지름은 작았다. 예비 탄화 단계에서 대부분의 분해 반응이 일어나므로, 탄화물의 주성분은 탄소였다. 탄화 온도가 $700^{\circ}C$가 될 때까지는 미미하나마 탄화 반응이 지속적으로 일어났으며, 비표면적은 지속적으로 증가하였다. $800^{\circ}C$ 이상에서는 pore filling 및 narrowing 효과에 의하여 비표면적은 감소하였고, 특히 $900^{\circ}C$ 이상에서는 공극의 안쪽에 뿌리를 둔 육각 기둥 형태의 새로운 탄소 구조체가 형성되었다. 탄화물의 흡착 등온선은 type I, 흡착 등온선에서 보인 이력 루프는 type H4로 분류되었다.

• 한국축산식품학회지
• /
• 제25권1호
• /
• pp.32-38
• /
• 2005

본 시험은 거세한우에 대한 활성탄과 비타민 A의 첨가급여가 육질에 미치는 영향를 구명하기 위하여 거세 한우 총 24두를 공시하여 대조구, 활성탄 2%와 비타민 A 0.2%를 혼합급여한 T1구 그리고 활성탄 2% 급여구인 T2구로 3개 처리구에 각 8두씩을 배치하여 14개월간 사양시험을 실시하였고, 등심부위 근육을 공시하여 이화학적 특성을 조사하였다. 일반성분 중에서 대조구의 조지방 함량은 높았으나 상대적으로 수분 함량은 처리구에 비해 낮은 함량을 나타내었다(p<0.05). 등심부위 근육의 보수성은 대조구에서, 전단력은 T2구에서 높은 경향이었다(p<0.05). 그러나 pH는 처리구 사이에 특별한 변화가 없었다. 활성탄과 비타민 A의 첨가급여는 관능평가에서 연도, 육향에서 개선 효과는 없었으며 대조구가 처리구에 비해 유의적으로(p<0.05)높은 결과를 나타내었다. 지방산에서 palmitoleic acid와 linoleic acid 함량은 활성탄 또는 비타민 A 첨가구가 대조구보다 유의적으로 높았으나(p<0.05), oleic acid는 대조구가 다른 처리구보다 더 높은 경향이었다.

• 패션비즈니스
• /
• 제12권6호
• /
• pp.23-33
• /
• 2008

The physico-chemical characteristics by bleaching treatments were assessed by several instrumental analyses such as surface morphology, chemical structural change, color change as well as tensile strength. The change of morphological characteristic was observed through scanning electron microscope(SEM). The observation of the fine structure on hair surface by SEM showed the bleached hair had much damaged to hair cuticle, and some of cuticle surface were worn away. To investigate the chemical structural changes in hair keratin, the cross-sections of hair samples were directly analysed using Fourier transform infrared microspectroscopy(FT-IRM). The results showed the cysteic acid S=O band intensity was distinctively increased by performing the bleaching treatment. The cleavage of cystine was appeared to proceed primarily through the sulfur-sulfur (-S-S-) fission whereby cysteic acid was formed as a principal oxidation products. The distribution of amide I band in hair keratin was determined by attenuated total reflectance(ATR) FT-IR mapping image. The results showed that the outer side of hair cortex was more damaged than the inner side of the hair cortex. Also, during chemical bleaching of the hair with alkaline peroxide, the hair was turned to reddish yellow due to the oxidative degradation of eumelanin. This means the eumelanin is more unstable than pheomelanin in chemical oxidation. With bleaching, the tensile strength was also reduced as a results of the chemical oxidation.

• 정보관리연구
• /
• 제28권2호
• /
• pp.1-19
• /
• 1997

본 연구의 목적은 효율적인 해양개발과 이용 및 해양오염방지를 위해서 해양환경보존과 해양오염 방지에 대한 정보를 이용자가 정확하고 쉽게 접근할 수 있도록 하기 위함이며, 날로 증가추세에 있는 유해화학물질 사고의 피해를 최소화하기 위하여 유해화학물질의 특성과 사고발생시 방재 대책 등을 수록한 유해화학물질 특성정보 1,000종을 데이터베이스화하여 연구전산망과 상용망을 통하여 제공하고 있다.

• 대한가정학회지
• /
• 제35권2호
• /
• pp.147-157
• /
• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• 한국자원식물학회지
• /
• 제11권2호
• /
• pp.146-151
• /
• 1998

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

• 한국환경보건학회지
• /
• 제14권1호
• /
• pp.33-38
• /
• 1988

Natural mineral water is generally quite different from ordinary drinking water due to its original nature and various properties. The complexity of natural mineral water requires, therefore, not only to identify its nature and proper characteristics, but also to classify them by a reasonable scientific basis of comparison. The study was concentrated on a possible classification technique to natural mineral waters by their constitutions and physico-ehemical properties. The classification was carried out by the computation of such numerical parameters as ionic equivalent percentage, electrolytic conductance or mobility, ionic molecular weight, molecular concentration, equivalent conductivity and degree of ionization in consideration of the determinative criteria as follows -particular single element or molecule -major components of natural waters as bicarbonate, sulphate, chloride,caloride, calcium, magnesium, and sodium -moleculat concentration related to blood osmotic pressure -water temperature at emergence from spring -contents of free carbon dioxide (CO2) -pH value of water -total dissolved solids or salts (NaCl) The results obtained proved out to be clearly distinguhhable from ordinary drinking water as far as concern natural mineral water as an example on the subject -simple water -bicarbonate-predominating water -cold spring -carbonated-non gaseous water -weak alkaline water -non saline water Putting these various results together, the sample turned out to be a kind of natural mineral water that can be used as a drinking water if microbiologically safe.