• 한국식품영양과학회지
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• 제28권3호
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Food Science and Biotechnology
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• 제15권4호
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• pp.564-571
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• 2006

In order to improve the quality and preservation of nabakkimchi, omija was added as an ingredient to determine its effect on the physicochemical characteristics of kimchi during fermentation, as well as the optimum level of omija extract. Omija extract was prepared from omija seeds by extraction with water for 9 hr at room temperature in concentrations (w/v) of 0.5, 1.0, 1.5, and 2.0% for use as an ingredient in nabakkimchi. The physicochemical characteristics of nabakkimchi containing omija extract were analyzed during fermentation of the product for up to 25 days. Delayed fermentation was observed, particularly in the early stage of fermentation, and was dependent on the concentration of the omija extract, as shown by stabilization of pH decreases and increases in the total acidity. An increased concentration of omija extract also raised the initial total vitamin C content and the reducing sugar content, which both then stabilized thereafter. Delayed development of turbidity within the optimum fermentation period of 16 days, increased redness and total color difference, and an electron-donor effect were also promoted by the omija extract. However, the omija extract also triggered extra tannin production, which leads to an astringent taste, especially at the 1.5 and 2.0% treatment levels.

• 한국축산식품학회지
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• 제25권2호
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• pp.175-188
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• 2005

항암 효과, 노화 억제, 중풍 억제, 혈압과 콜레스테롤 저하효과 및 당뇨병 치료 효과 있다고 알려진 잠분(蠶糞)을 비육 돈에 급여하여 비육돈 체조직내에 생리활성 물질을 축적시키고, 생리 활성 물질이 축적된 돈육의 품질 특성에 대한 연구를 수행하였다. 잠분은 건조 상태(수분 $10\%$ 내외)의 잠분을 급여하였다. 대조구는 출하시까지(110 kg) 일반사료를 급여, 처리구 1, 2, 3,은 사료함량에 잠분을 각각 1, 2, $3\%$ 첨가하여 4주간 급여하였고, 처리구 4, 5, 6은 1, 2, $3\%$로 각각 첨가하되 8주간 급여하였다. 급여시험이 끝난 후 일괄적으로 도축하여 돈육의 등심 부위를 함기 포장하여 냉장온도$(4^{\circ}C)$에서 12일간 저장하면서 돈육의 품질 특성 변화에 대하여 조사하였다. pH는 대조구와 잠분 급여구 간에는 유의적인 차이가 없었으며, 저장 기간이 경과함에 따라 모든 처리구가 증가하는 경향을 보였다. 일반성분, 가열 감량 및 조직감은 대조구와 잠분 급여구 간에는 유의적인 차이가 없었다. 보수성은 대조구에 비하여 잠분 급여 처리구가다소 높은 결과를 보였으며, 저장기간이 경과할수록 전 처리구가 유의적으로 감소하는 결과를 보였다.(p<0.05). 육색과 지방색의 명도, 적색도 및 황색도는 대조구와 잠분 급여 처리구간에 유의적인 차이가 없었으며, 저장기간이 경과함에 따라 육색의 명도와 황색도는 약간 증가하였다. 대조구와 잠분 급여 처리구간의 비교에서 전 저장기간 동안 뚜렷한 차이가 없는 것으로 나타났으며, 저장기간이 경과할수록 모든 처리구들이 유의적으로 낮아지는 결과를 보였다(p<0.05). 이상의 결과를 종합해 보면 잠분을 돼지 사료에 첨가하여 급여하면 일반성분, 조직적 특성 및 이화학적 성질에 영향을 미치지 않고 고 기능성 돈육 생산이 가능하다고 사료된다.

• 한국축산식품학회지
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• 제31권2호
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• pp.257-265
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• 2011

본 연구는 한우의 거세유무 및 도축월령에 따른 비육능력 및 도체의 이화학적 특성 비교를 구명하기 위하여 생후 13개월령의 비육한우 36두(비거세한우 18두 - 3처리 ${\times}$6두; 거세한우 18두 - 3처리 ${\times}$두)를 공시하여 생후 26개월, 28개월, 및 30개월령까지 비육한 후, 도체특성, 도체의 이화학적 특성 및 지방산 조성을 조사하였다. 도체의 냉도체중은 도축월령이 길어짐에 따라 비거세우와 거세우 모두 증가하였다(p<0.05). 등지방 두께에서 비거세우군은 28개월령이, 거세우군은 30개월령이 가장 두껍게 나타났고(p<0.05), 배최장근 단면적에서 비거세우군과 거세우군 모두 28개월령 때가 가장 넓게 나타났다(p<0.05). 근내지방도, 가열감량 및 보수력은 양 처리군 모두 30 개월령 도축할 때 가장 높았고(p<0.05), 비육기간이 길어질수록 높아지는 경향이었다. 전단력의 경우 비거세우군은 30개월령일 때에, 거세우군에서는 28개월령에 높았다. 도체의 불포화 지방산(unsaturated fatty acid, UFA)은 양 처리군에서 28개월령과 30개월령이 유의적으로 높았다(p<0.05). 이상의 연구결과를 종합해 볼 때, 한우의 장기비육에 있어서 늦게라도 거세를 실시하면 뚜렷한 도체등급의 개선 효과가 있으며, 거세비육우의 도축월령은 육질적측면(마블링 스코어와 보수력)에서 생후 28개월과 30개월령 간에는 거의 차이가 없었다.

• 한국환경과학회지
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• 제9권1호
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• pp.1-11
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• 2000

A study on the variational characteristics of water quality and phytoplankton biomass by principal component analysis(PCA) was carried out in Kogum-sudo from February to October in 1993. We analyzed PCA on biological factors such as chlorophyll a and phytoplankton cell numbers for centric and pennate diatoms, phytoflagellates, and total phytoplankton as well as physico-chemical factors as water temperature, salinity, transparency, dissolved oxygen(DO), saturation of DO, apparent oxygen utilization (AOU), chemical oxygen demand(COD), nutrient (ammonia, nitrite, nitrate, phosphate and silicate), N/P ratio and suspended solid(SS). The source of nutrients supply depended on the mineralization of organic matters and inputs of seawater from outside rather than runoff of freshwater. The phytoplankton biomass was changed within short interval period by nutrients change. And it was controlled by the combination of several environmental factors, especially of light intensity, ammonia and phosphate. The marine environmental characteristics were determined by the mineralization of organic matters in winter, by runoff of freshwater including high nutrients concentration in spring, by ammonia uptake and high phytoplankton productivity in summer, and phosphate supplied input seawater from outside of Kogeum-sudo in autumn. And Kogum-sudo was separated with 2 regions by score distributions of PCA. That is to say, one region was middle parts of straits which was characterized by the mixing seawater and the accumulated organic matters, other one region was Pungnam Bay and the water around Kogum Island which was done by high phytoplankyon biomass and productivity year-round.

• 동아시아식생활학회지
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• 제10권3호
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• pp.222-228
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• 2000

The experiment was conducted to investigate the physico-chemical characteristics of vacuum and aerobically packed meat from Elk deer weighing 170 $\pm$ 10kg of 28 to 30 months old, chilled at 4$^{\circ}C$for 10days. The moisture content, crude protein, crude fat and crude ash in deer loin were 74.46%, 22.11%, 1.27% and 1.13%: the leg parts had 75.47%, 22.68%, 1.58% and 1.27%, respectively. The decrease in moisture content was greater in aerobic packaging than in vacuum packaging. The lysine content of loin and leg parts were 2,380mg% and 2,270mg% and the glutamate content of loin and leg parts were 4,145mg% and 3,987.5mg% respectively. On the whole, the loin contained more amino acids than leg part. Of the mineral contents, phosphorus, potassium and sodium were present in large amounts and mineral content was decreased with longer chilling period. The leg parts contained more potassium, sodium, phosphorus, zinc, magnesium and calcium than loin parts. In conclusion, vacuum packaging is considered more advantageous in preventing meat color change and microbial deterioration for consumers interest.

• Membrane and Water Treatment
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• 제4권2호
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• pp.109-126
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• 2013

Surface modification by low-pressure ammonia ($NH_3$) plasma on commercial thin-film composite (TFC) membranes was investigated in this study. Surface hydrophilicity, total surface free energy, ion exchange capacity (IEC) and zeta (${\zeta}$)-potentials were determined for the TFC membranes. Qualitative and quantitative analyses of the membrane surface chemistry were conducted by attenuated total reflectance Fourier transform infrared (ATR FT-IR) spectroscopy. Results showed that the $NH_3$ plasma treatment increased the surface hydrophilicity, in particular at a plasma treatment time longer than 5 min at 50 W of plasma power. Total surface free energy was influenced by the basic polar components introduced by the $NH_3$ plasma, and isoelectric point (IEP) was shifted to higher pH region after the modification. A ten (10) min $NH_3$ plasma treatment at 90 W was found to be adequate for the TFC membrane modification, resulting in a membrane with better characteristics than the TFC membranes without the modification for water treatment. The thin-film chemistry (i.e., fully-aromatic and semi-aromatic nature in the interfacial polymerization) influenced the initial stage of plasma modification.

• Tribology and Lubricants
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• 제4권1호
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• pp.43-55
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• 1988

A Study on the effect of the additives in lubricating oil was investigated on the basis of the thermal activated wear theory in terms of their wear behaviours, using four ballwear machine. The sample oils, which included diethyl-3, 5-di-t-butyi-4-hydroxy-benzyl phosphonate (DEP), ZDDP and TCP additives respectively, showed distinct wear characteristics depending upon the bulk oil temperature and the sliding velocity. The newly synthesized additive, viz., DEP showed excellent antiwear performance cornpared with the conventional additives, ZDDP and TCP. On the basis of the experimental results, it is reduced that the wear mechanism of the conventional additives, viz., ZDDP and TCP is the protective film formation and their antiwear capability is depending upon the shearing strength of the film formed. On the other hand, the new additive, DEP showed that the secondary activation energy was much eliminated and so, the thermal instability was reduced by the hydrogen scavenging reaction of the new additive, which was virtually an endothermic reaction process.In conclusion, a new concept of antiwear mechanism is estabilished and testified. And new chemical, which showed the function of hydrogen and free radical scavenging role, is synthesized and introduced as the new, highly antiwear effective lubricating oil additive.

• 한국식품영양학회지
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• 제28권4호
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• pp.527-532
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• 2015

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1125-1125
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• 2001

Micro-scale test methods are producing small-sample size where the conventional physical and chemical tests can not be used (high standard deviation, uncertain sampling conditions, low repeatability). Different small-scale test methods were developed recently for determination of physico-chemical, functional, rheological properties of wheat or wheat dough using miniaturized instruments with sophisticated sample preparation/handling and mechanics (RVA, 2 g mixograph, micro-Z-arm mixer, small-scale noodle maker, micro-baking method etc.). The small-scale methodologies can be used as basic research tools or as technology supported measurements and can be also essential in the early selection for quality traits in breeding programs. The milling as a sample preparation step is essential procedure providing good quality flour or semolina samples from small amount of grain (5-10 g) in a reproducible and reliable way. The aim of present study was to use NIR as quality control tool, and to evaluate the recently developed and manufactured micro-scale lab mill (FQC-2000) produced by Inter-Labor Co. Ltd., Hungary. The milling characteristics of the new instrument were compared to other laboratory mills and the effects of milling action on the chemical composition of fractions were analysed. The fractions were tested with both chemical and near infrared spectroscopic methods. The micro-scale milling resulted significantly different yields, particle size distributions and different fractions from compositional point of view. The near infrared spectra were sensitive enough to distinguish the fractions obtained by different milling procedures. Quantitative NIR calibration equations were developed and tested in order to measure the chemical composition of characteristic milling fractions. Special qualification procedure the PQS (Polar Qualification System) method was used for detecting the differences between fractions obtained by macro and micro-milling procedures. The results and the limitations of PQS method in this application will be discussed.