• 한국지하수토양환경학회지:지하수토양환경
• /
• 제20권4호
• /
• pp.83-89
• /
• 2015

Soil samples collected in an area of Gahak Mine were investigated for the characterization of mineralogical and physicochemical properties of contaminants in soils. It is found that soils in the study area are contaminated by lead (Pb), copper (Cu), zinc (Zn), cadmium (Cd), in which their concentrations are 595.3 mg/kg, 184.9 mg/kg, 712.8 mg/kg, and 10.64 mg/kg, respectively. All the concentrations exceed the concern criteria of Korean standard. Upon distribution patterns of metals identified by the sequential extraction procedure, our results show that more than 50% of metals are found as a residual type, and 30% are accounted for the association of Fe/Mn oxides. Interestingly, XRD results show that minium (Pb₃O₄) and cuprite (Cu₂O) are identified in the soil samples, suggesting that the sources of the contaminants for Pb and Cu are these minerals. In SEM images, tens of µm of Pb oxides and Pb silicate-minerals are observed. We, therefore, note that the contamination of metals in the study area results from the direct influx and disturbance of tailings. Our findings indicate that the characterization of physicochemical and mineralogical properties of contaminated soils is a critical factor and plays an important role in optimizing recovery treatments of soils contaminated in mine development areas.

• Environmental Engineering Research
• /
• 제25권3호
• /
• pp.335-344
• /
• 2020

This work describes highly efficient recovery and selective leaching of Zn from electric arc furnace dust (EAFD) with different physicochemical properties, induced by acid leaching at ambient conditions. The chemical compositions, mineralogical phases, and particle sizes of the EAFDs were analyzed and compared. The effects of leaching time, liquid/solid ratio, acid type, and acid concentration on the selective leaching of Zn were also studied. The EAFD with high Fe/Zn ratio (> 1, EAFD₃) was richer in ZnFe₂O₄ and exhibited larger particle size than samples with low Fe/Zn ratio (< 1, EAFD_1,2). ANOVA analysis revealed that the Fe/Zn ratios of the EAFDs also have a significant effect on Zn extraction (p < 0.005). Selective leaching of Zn with minimum Fe dissolution was obtained at pH > 4.5, regardless of other parameters or sample properties. The maximum Zn extraction rate obtained by the pH control was over 97% for EAFD₁ and EAFD₂, 76% for EAFD₃, and 80% for EAFD₄. The present results confirm that the Fe/Zn ratio can be used to identify EAFDs that permits facile and high-yield Zn recovery, and pH can be used as a process control factor for selective leaching of Zn regardless of any differences in the properties of the EAFD sample.

• 산업식품공학
• /
• 제14권3호
• /
• pp.256-262
• /
• 2010

삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다.

• 산업식품공학
• /
• 제14권2호
• /
• pp.118-126
• /
• 2010

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial $\alpha$-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24${\pm}$0.15 mL/g), WHC(6.40${\pm}$0.19 g water/g solid) and OHC(10.32${\pm}$0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial $\alpha$-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% $CaCl_{2}$) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of $\alpha$-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2005년도 생물공학의 동향(XVI)
• /
• pp.140-143
• /
• 2005

This study was concerned with the optimization of liquid culture conditions for mycelial growth and polysaccharide production and its physicochemical properties in Cordyceps militaris. The one factor at a time method was adopted to investigate the effects of medium composition, environmental factors and C/N ratio. Among the these varialbles, glucose 80g/L, yeast extract 10g/L, $MgSO_4{\cdot}7H_{2}O\;0.5g/L$, $KH_{2}PO_4\;0.5g/L$ were proved to be the most suitable carbon, nitrogen, and mineral sources, respectively. The optimal temperature, initial pH, working volume were identified to be $24^{\circ}C$, 7.0 and 100ml, respectively. Under the optimal conditions, the strategies in shake flask culture and 5L jar fermentor led to mycelial growth of 29.43 g/L, 28.88g/L and polysaccharide production of 2.53g/L, 6.38 g/L, respectively. Among the phisicochemical properties, relative concentrations(w/v) of total sugar, uronic acid, protein and hexoseamine were identified to be 74.07%, 1.13%, 0.91%, and 0.46%, respectively. The fraction of neutral and acidic polysaccharide were identified to be 81.9% and 18.1%, respectively.

• 한국식품저장유통학회지
• /
• 제24권4호
• /
• pp.517-523
• /
• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• 대한영양사협회학술지
• /
• 제23권1호
• /
• pp.14-26
• /
• 2017

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

• 한국식품조리과학회지
• /
• 제32권3호
• /
• pp.279-289
• /
• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

• 한국축산식품학회지
• /
• 제41권2호
• /
• pp.261-273
• /
• 2021

Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects.

• Archives of Pharmacal Research
• /
• 제27권8호
• /
• pp.825-828
• /
• 2004

Two triterpenoids (1,4) and two triterpenoid glycosides (2,3) were isolated from the root of Acanthopanax koreanum (Araliaceae). Their structures were identified as impressic acid (1), acankoreoside A (2), 3-epi-betulinic acid 28-O-［(${\alpha}-L-rhamnopyranosyl(1{\rightarrow}4)-{\beta}-D-glucopyrano-syl(1{\rightarrow}6)]-{\beta}-D-glucopyranosyl]$ ester (3), and ursolic acid (4) by physicochemical and spectro-scopic methods. Of these compounds, impressic acid (1) exhibited a potent inhibitory activity against NFAT transcription factor ($IC_{50}:{\;}12.65{\;}{\mu\textrm{m}}$).