• 한국토양비료학회지
• /
• 제46권3호
• /
• pp.173-181
• /
• 2013

Livestock wastes are considered as major environmental pollutants because they contain high concentration of organic materials. In 2001, The Environmental Department reported that stock farmers were increasing as 5.1%/year, which resulted in a gradual increase in livestock wastes generation. The direct disposal of livestock wastes create several environmental problems. Thus, several countries banned the disposal of livestock wastes in environment including aquatic systems. Recently, aeration-based liquid fertilization was considered as potential way for the disposal of livestock wastes. In this study, next generation sequencing (NGS) analysis was used to understand the microbial community changes during liquid fertilization of livestock wastes. Microbial community was compared with liquid fertilizer physicochemical analysis such as $BOD_5$, $COD_{Mn}$ pH, N (Nitrogen), P (Phosphorus), K (Potassium) etc. The physicochemical parameters and bacterial community results pave the way for producing effective livestock-based fertilizer. By comparing the physical characteristics of the manure with microbial community changes, it is possible to optimize the conditions for producing effective fertilizer.

• 한국식품영양학회지
• /
• 제20권3호
• /
• pp.265-275
• /
• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• 한국지반환경공학회 논문집
• /
• 제12권9호
• /
• pp.63-69
• /
• 2011

본 연구에서는 펄스 전기장 처리장치를 이용하여 물, 계면활성제 그리고 휴믹산의 물리화학적 변화 특성을 검토하였다. 펄스 전기장 처리에 따른 물의 구조적 특성변화를 검토한 결과, FT-IR 분석에서 C-N 복합구조와 C=O 구조에서 변화가 일어나는 것으로 나타났으며, NMR 분석에서는 물분자의 운동속도 증가폭이 최소 2.3 Hz에서 9.9 Hz로 나타났다. 각각의 계면활성제를 펄스 전기장 처리 한 결과, 양이온 계면활성제와 음이온 계면활성제의 CMC는 각각 1.3%와 9.2% 낮아지는 것으로 나타났고, UV-vis 값은 증가하는 것으로 나타났다. 그러나 휴믹산은 펄스 전기장 처리를 할 경우 UV-vis 값이 감소하는 것으로 나타났다. 펄스 전기장 처리는 물과 유기화합물의 구조적 특성변화에 직접적인 영향을 미치는 것을 확인할 수 있었다.

• 한국산업융합학회 논문집
• /
• 제25권1호
• /
• pp.21-26
• /
• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• 대한본초학회지
• /
• 제33권5호
• /
• pp.19-37
• /
• 2018

Objectives : Oryeong-san was composed of Alismatis Rhizoma, Atractylodis Rhizoma Alba, Poria Sclerotium, Polyporus, Cinnamomi Cortex, and known to have hundreds of chemical compounds. The aim of this study was to screen chemical compounds constituting Oryeong-san with the drug-likeness and oral bioavailability from the analysis of their physicochemical properties. Methods : A list of chemical compounds of Oryeong-san was obtained from TM-MC(database of medicinal materials and chemical compounds in Northeast Asian traditional medicine). To remove redundant compounds, the SMILES (Simplified Molecular Input Line Entry System) strings of each compound were identified. All of the physicochemical properties for the compounds were calculated using the DruLiTo(Drug Likeness Tool). Drug-likeness was estimated by QED(Quantitative Estimate of Druglikeness) and OB(Oral bioavailability) was checked based on the Veber's rules. Results : A total of 475 compounds were obtained by eliminating duplication among 544 compounds of 5 medicinal materials. Analysis of the physicochemical properties revealed that the most common values were MW(molecular weight) 200~300 g/mol, ALOGP(octanol-water partition coefficient) 1~2, HBA(number of hydrogen bond acceptors) 0~1, HBD(number of hydrogen bond donors) 0, PSA(polar surface area) 0~50 angstrom, ROTB(number of rotatable bonds) 1, AROM(number of aromatic rings) 0, and ALERT(number of structural alerts) 1. QED had 93% of the values between 0.2 and 0.7, and OB had 90% of the value of TRUE. Conclusions : We in this paper screened the candidate active compounds of Oryeong-san using the QED and Veber's rules. In the future, we will use the screening results to analyze the mechanism of Oryeong-san based on systems pharmacology.

• Animal Bioscience
• /
• 제36권10호
• /
• pp.1596-1603
• /
• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• 한국식생활문화학회지
• /
• 제22권6호
• /
• pp.813-819
• /
• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• 한국식품과학회지
• /
• 제37권6호
• /
• pp.912-917
• /
• 2005

전남 지방에서 생산되는 매생이를 채취하여 이화학적 성분을 조사하였다. 일반성분은 건물기준 탄수화물이 53.65%로 가장 많이 함유하고 있었고, 조단백질 31.76%, 회분 13.58%와 조 지방이 1.01%로 나타났다. 매생이에 주로 함유되어 있는 무기성분으로는 Na>Mg>Ca>K>P 순으로 나타났으며 Se도 검출되었다. 유리당은 총 5종의 유리당(fructose, glucose, sucrose, maltose, galactose)이 분석되었으며 유기산은 l-malic acid, citric acid, tartaric acid, D-malic acid 등 4종이 검출되었다. 매생이의 구성 아미노산은 전체적으로 고루 함유되어 있었고 그 중 glutamic acid, aspartic acid와 alanine이 전체의 36.2%를 차지하였다. 매생이에 함유된 주요 지방산으로는 palmitic acid, linolenoc acid, stearidonic acid 순이었으며 고도 불포화지방산이 전체의 58.37%를 차지하고 있었다.

• Environmental Analysis Health and Toxicology
• /
• 제14권1_2호
• /
• pp.65-73
• /
• 1999

Dioxins refer to a family of chemicals comprising 75 polychlorinated dibenzo-p-dioxin (PCDD) and 135 polychlorinated dibenzo-p-furan (PCDF) congeners, which may cause skin disorder, human immune system disruption, birth defects, severe hormonal imbalance, and cancer. The effects of exposure of dioxin-like compounds such as PCBs are mediated by binding to the aryl hydrocarbon receptor (AHR), which is a ligand-activated transcription factor. To grasp physicochemical factors affecting human toxicity of dioxins, six geometrical and topological indices, eleven thermodynamic variables, and quantum mechanical descriptors including ESP (electrostatic potential) were analyzed using QSAR and semi-empirical AM1 method. Planar dioxins with high lipophilicity and large surface tension show the probability that negative electrostatic potential in the lateral oxygen may make hydrogen bonding with DNA bases to be a carcinogen.

• 한국식품영양학회지
• /
• 제5권1호
• /
• pp.49-54
• /
• 1992

In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.