• Title/Summary/Keyword: Physicochemical factors

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Physicochemical and sensory characteristics of enzymatically treated and texture modified elderly foods (물성조절 고령친화식품의 이화학 및 감각특성 분석 - 효소 처리 및 재구성 식품 중심으로 -)

  • Boo, Kang-Won;Kim, Bum-Geun;Lee, Seung-Joo
    • Korean Journal of Food Science and Technology
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    • v.52 no.5
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    • pp.495-502
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    • 2020
  • In this study, the physicochemical and sensory characteristics of such as enzymatically treated and texture modified elderly foods made with beef, squid, eel, and mackerel were investigated. The enzymatically treated squid sample showed the proper texture hardness level corresponding to Universal Design Food (UDF) level 1 and all other elderly foods showed hardness consistent with UDF Level 2. The moisture contents were higher than 70% in the enzymatically treated boiled down squid and the two texture modified samples made with eel and mackerel, respectively. The enzymatically treated beef and squid samples contained 25.26 and 21.73% of crude protein, respectively. One serving portion of these enzymatically treated samples provided over 50% of daily needed protein intake of 65 years and older. According to the sensory evaluation of the samples, elderly recognized the differences between all enzyme treatment samples and controls in terms of hardness and chewiness, which are the main factors of the elderly food. In addition, the easier swallowness of texture modified foods were perceived. The positive assessment of elderly on the enzymatically treated samples using beef and squid were confirmed by preference tests.

Cyanobacteria Community and Growth Potential Test in Sediment of Lake Paldang (팔당호 퇴적층 남조류의 군집과 남조류 성장잠재성 분석)

  • Kim, Yong-Jin;Baek, Jun-Soo;Youn, Seok-Jea;Kim, Hun-Nyun;Lee, Byoung-cheun;Kim, Gueeda;Park, Songeun;You, Kyung A;Lee, Jae-Kwan
    • Journal of Korean Society on Water Environment
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    • v.32 no.3
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    • pp.261-270
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    • 2016
  • We analyzed cyanobacterial community including akinete, resting cell, and benthic cyanobacteria in sediment of Bukhan, Namhan-River, Paldang-Lake, and Kyeongan-Stream and compared the physicochemical factors for water and pore water. We also performed cyanobacteria growth potential test through incubating sediment. As a result of physicochemical analysis, the concentrations of nutrients were similar for each depth of Bukhan-River. For Namhan-River and Lake Paldang sites, the concentrations of TP and DTN in bottom and deep water had higher levels. DTN in water body composed of NO3-N(73%) while DTN in pore water composed of NH3-N(77.8%). Benthic cyanobacteria in the sediment such as Oscillatoria tenuis, O. limosa, Phormidium tenue, Pseudanabaena limnetica, and Lyngbya sp. were dominant (between 0.0∼243.3×103 cells/g, w/w). Cell densities of cyanobacteria in sediment depth of 0∼2 cm in most sites were higher compared to those in other depths. The cell density of cyanobacteria in sediment correlated with pH, conductivity, BOD5, TP, DTP, and chl. a. Increased phytoplankton and organic matters were found to be able to inhibit the growth of benthic cyanobacteria. Results of cyanobacteria growth potential test after incubating sediment revealed that harmful cyanobacteria (Anabaena, Aphanizomenon, Microcystis, and Oscillatoria) appeared at 7 days post culturing. Base on these results, the methods used in this study are considered to be able to determine the appearance of harmful cyanobacteria.

A Study on the Leaching of Heavy Metals by Municipal Solid Waste Landfill Leachate (폐기물 매립지 침출수에 의한 중금속 용출에 관한 연구)

  • Jung, Jong-Gwan;Jang, Won;Park, Young-Suk
    • Journal of Environmental Impact Assessment
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    • v.6 no.1
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    • pp.105-110
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    • 1997
  • Sanitary landfill is a general method as a final disposal of municipal solid waste(MSW), therefore leachate characteristics are very various as lime goes by because of highly concentrated organic acids are contained non biodegradable COD. So it is hard to abide by the mandatory standards of discharge eventhough applying the physicochemical and biological processes to treat the leachate. The process of treating leachate are determined by the degree of removal and components, but they are highly contained organic materials. It is a removal method to use jointly with the physicochemical process if the hard and fast rule is needed. The critical components of material are COD, ammonia, salts and heavy metals in the case of treating biologically. Biological process is to use metabolism of microorganism, therefore it is a desirable condition which heavy metals are not contained, because they acting as an inhibitor of enzyme. Of these are contained, organic decomposition and synthetic function of microorganisms decrease significantly. Consequently, this research paper lays emphasis on the concentration of heavy metals in leachate and for the purpose of forecasting the factors which are affecting the leaching of metalic waste in some degree, experimented the various reacting conditions. 1. When the concentration of heavy metals in leachate is in comparison with the level eluted after reaction, at pH 7.9 the result of reaction for PCB to CCL scrap showed that Zn, Mn, Cu was more eluted 11.6 times, 340.3 times, and 2,705.5 times respectively than the leachate undiluted solution. 2. At the condition of strong acid pH 4.7, the concentration of heavy metals in EM undiluted solution showed that Zn, Mn, Cu was more eluted 26.5 times, 147.3 times, and 3,656.3 times respectively than leachate undiluted solution. 3. When the ratio leachate to EM was 50 vs 50(V/V%), Mn was more eluted 198.7 times than leachate undiluted solution, but Zn and Cu do not show the meaningful results. 4. The color of landfill leachate was black-brown. And fulvic acid that is main ingredient of NBD COD contained, oxygen of 44~50%. For that reason, I estimated that the level of Zn, Mn, Cu was higher than the case of leachate. 5. COD of leachate from general landfill is difficult to remove. Because the solution of heavy metals is improved by the character of leachate(pH & ingredient of oxygen etc.) hence the Mn, Cu, Zn act as disturbing factor, the biochemical treatment is hard. Therefore the type of PCB & CCL scrap, iron, aluminum contained metals need to previously separate from general wastes as much as possible.

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Physicochemical Properties of Different Grape Varieties Cultivated in Korea (국내에서 재배한 포도 품종간의 이화학적 특성 비교)

  • Ahn, Hyuk-Jin;Son, Hong-Seok
    • Korean Journal of Food Science and Technology
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    • v.44 no.3
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    • pp.280-286
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    • 2012
  • The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties (국내 육종 고구마 전분의 이화학 호화 및 소화 특성)

  • Baek, Hye Rim;Kim, Ha Ram;Kim, Kyung Mi;Kim, Jin Sook;Han, Gui Jung;Moon, Tae Wha
    • Korean Journal of Food Science and Technology
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    • v.46 no.2
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    • pp.135-142
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    • 2014
  • Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars were investigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3 ${\mu}m$ in mean particle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin was found in each of the cultivars. The portion of $B_3$ correlated with the degree of amylose leaching. Thermal properties determined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi and Jeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern. Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid Visco Analyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity, and breakdown.

Geochemical Characteristics of Geothermal Water and Groundwater in the Dongrae Hot-Spring Area (동래온천지역의 지열수와 지하수의 지화학적 특성)

  • Suck Jong Han;Se-Yeong Hamm;Ig Hwan Sung;Byeong Dae Lee;Byong Wook Cho;Myong Hee Cho
    • The Journal of Engineering Geology
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    • v.9 no.3
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    • pp.207-225
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    • 1999
  • Twenty water samples (eleven groundwater and nine geothermal water samples) were collected to elucidate hydrogeochemical characteristics of the groundwater and geothermal water in the Dongrae hot-spring area and its vicinity. Major and minor elements were analyzed for ground and geothermal water samples. Physicochemical properties of the groundwater and the geothermal water were examined and chemical composition of the two waters were compared. Factor and correlation analyses were carried out to simplify the physicochemical data into grouping some factors and to find interaction between them. The groundwaters belong to $Ca-HCO_3$ type, while the geothermal waters belong to Na-Cl type. The Na and Cl concentrations in the Dongrae hot-spring area are higher than those of other granite areas in South Korea. The Na/Cl weight ratio ranges from 0.7 to 1.3 for the geothermal waters. On the phase stability diagram groundwaters fall effectively in the field of stability of kaolinite, while geothermal waters fall in the stability field of microcline or kolinite depending on the chemical composition system. Based on the Na-K, Na-K-Ca and Na-K-Ca-Mg geothermometers, the geothermal reservoir is estimated to have equilibrium temperature between 115 and $145^{\circ}C$.

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Assessment of Water Quality in Namdae-Stream, Yeongok-Stream and Sacheon-Stream Using Trophic Status and Epilithic Diatom Indices (부착규조지수와 영양단계 평가를 이용한 남대천, 연곡천과 사천천의 수질 평가)

  • Kim, Yong-Jin;Lee, Ok-Min
    • Korean Journal of Ecology and Environment
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    • v.43 no.1
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    • pp.117-128
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    • 2010
  • The water qualities of Namdae-stream, Yeongok-stream and Sacheon-stream were examined, by using physicochemical factors, trophic status and epilithic diatoms from May 2008 to February 2009. The physicochemical water qualities of three streams were, except for some construction areas and sites of downstream, generally good, having less concentration than BOD of $2\;mg\;L^{-1}$. As for the sites of downstream, there were ongoing pollution such as graduation of nutrients in Namdae-stream and Sacheon-stream, due to salinity of seawater and topographical feature of the closed estuary. The examination of trophic status of Namdae-stream showed mesotrophic status in all the sites. Also, eutrophication was in progress as from the upstream to the downstream of Yeongok-stream, and Sacheon-stream showed eutrophic status in all its sites. As a result of the biological water quality assessment, Namdae-stream, excluding the downstream site, came out to be $\beta\sim\alpha$-oligosaprobic, and biological water quality was good, having TDI less than 50. Some construction sites and downstream site of Namdae-stream are $\beta$-mesosaprobic, and with the TDI over 70, the biological water quality assessment came out to be polluted. Yeongok-stream is $\beta\sim\alpha$-oligosaprobic, and its biological water quality is good, having TDI less than 40. Sacheon-stream, excluding the upstream site on May 2008 and February 2009, is $\beta\sim\alpha$-mesosaprobic, and its TDI over 70 shows that it has been polluted. The correlation analysis showed a high correlation in both DAlpo and TDI. Also, biological assessment of water quality (DAIpo, TDI) showed higher correlation with TSI rather than BOD.

Toxicity Analysis of Carbon Nanotubes Based on Their Physicochemical Properties (서로 다른 물리화학적 특성을 갖는 탄소나노튜브(CNT)의 생물학적 독성 분석)

  • Kim, Soo-Nam;Kang, Min-Sung;Han, Young-Ah;Kim, Jae-Hwan;Roh, Jin-Kyu;Kim, Young-Hun;Choi, Sang-Dun;Park, Eun-Jung
    • Clean Technology
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    • v.17 no.3
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    • pp.273-279
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    • 2011
  • The physicochemical properties of manufactured nanomaterials can vary depending upon the methods of manufacture, although the utilized raw materials are same. Hence, the toxicity can also vary based on the methods of nanomaterials manufacture. In this study, we compared the toxicity effect of two types of CNTs (MWCNT, multi-walled carbon nanotube; SWCNT, single-walled carbon nanotube) that differ in length and wall number. In case of MWCNTs, inflammatory responses were more strongly induced in longer groups, whereas body weights more clearly decreased in shorter groups. SWCNT significantly decreased the relative weights of brain and kidney, and the inflow of immune cells and the hematological changes were observed significantly on day 1 and day 7 after exposure, respectively. Our results showed that the length and wall number of CNTs can serve as critical factors in the exhibited inflammation and toxicity.

Physicochemical Characteristics and Sugar-snap Cookie Potentialities of Korean Wheats (한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성)

  • Chang, Hak-Gil;Kim, Jeong-Yeon
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.754-760
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    • 2004
  • Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

Quality Characteristics of Ginger Tea (생강차의 품질특성)

  • 성태화;엄인숙;허옥순;김미리
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.1
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    • pp.47-51
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    • 2003
  • To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).