• Journal of Nutrition and Health
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• 제33권5호
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• pp.502-506
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• 2000

Effects of powdered siho(bupleuri radix) on serum and liver lipid composition and antioxidative capacity were investigated in rat fed high oxidized fat. Sixty male Sprague-Dawley rats weighing 161.25$\pm$2.51g were blocked into four groups according to body weight and raised seven weeks with basal diet(normal group), basal diet and 10% oxidized fat(control group), basal diet, 10% oxidized fat and 2% powdered siho(2% powdered siho group) and basal diet, 10% oxidized fat and 3% powdered siho(3% powdered siho group). Feed intake, body weight gain and feed efficiency were not significantly different among oxidized fat diet groups. The values of total cholesterol and triglyceride in plasma and liver showed no significantly different(p>0.05) in the oxidized fat diet groups. Plasma HDL-cholesterol showed atendency to increase in powdered siho diet groups. The values of thiobarbituric acid in plasma and liver were lower in the powdered siho diet groups than control group. Plasma GOT and GPT activity showed a tendence to decrease in powdered siho groups. Liver glutathione peroxidase activity showed a tendence to increase in powdered siho diet groups. Thus, it seems that powdered siho had some antioxidative elements.

• 농업과학연구
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• 제38권1호
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• pp.145-151
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• 2011

This study was performed to evaluate the void ratio, compressive and flexural strength, and permeability coefficient used powdered waste glass, $CaCO_3$, recycled coarse aggregate and unsaturated polyester resin to find optimum mix design of permeable polymer concrete for pavement. The void ratio and permeability coefficient of permeable concrete for pavement was decreased with increasing the powdered waste glass, respectively. The compressive strength and flexural strength was increased with increasing the powdered waste glass, respectively. In addition, this study found out that required amount of binder was decreased with increasing the powdered waste glass. This fact is expected to have economical effects during the use of powdered waste glass in the manufacture of permeable polymer concrete for pavement. Therefore, powdered waste glass and recycled coarse aggregate can be used for permeable polymer pavement.

• 한국농공학회논문집
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• 제53권6호
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• pp.59-65
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• 2011

This study was performed to evaluate the compressive and flexural strength, void ratio and permeability coefficient used powdered waste glass, $CaCO_3$, recycled coarse aggregate and unsaturated polyester resin to find optimum mix design of permeable polymer concrete for pavement. The compressive and flexural strength of permeable polymer concrete for pavement using powdered waste glass were in the range of 16.8~19.7 MPa and 4.7~6.1 MPa, respectively. it was satisfied the regulation of permeable concrete for pavement (18 MPa and 4.5 MPa). The void ratio and permeability coefficient were decreased with increasing the powdered waste glass, respectively. The void ratio and permeability coefficient were satisfied national regulation of permeable concrete for pavement (8 % and $1{\times}10^{-2}$ cm/s). In addition, this study found out that required amount of binder was decreased with increasing the powdered waste glass. This fact is expected to have economical effects during the use of powdered waste glass in the manufacture of permeable polymer concrete for pavement. Accodingly, the powdered waste glass can be used for permeable concrete material.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.51-57
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• 1996

The purpose of this study is to improve the properties by increasing of the adhesion strength of styrene-butadiene rubber(SBR) latex coated powdered rubber in cement mortar. SBR-modified mortar using powdered rubber is also tested as the same method. From the test results, the cement mortar using SBR latex coated powdered rubber have a good mechanical properties compared with that using uncoated powdered rubber. The mechanical properties of SBR-modified mortar using powdered rubber with polymer-cement ratios of 10% are also improved.

• 펄프종이기술
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• 제43권4호
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• pp.40-48
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• 2011

In this study, we investigated the usability of new powdered additives in the paperboard industry. We manufactured the powdered additives from peanut husks and garlic stems by grinding. The chemical composition, particle size, particle size distribution, and particle shape were investigated to identify the basic properties of the powdered raw materials. To determine the effect of the powdered additives on paper properties, handsheets were prepared by adding the powdered additives to the pulp slurry. The chemical composition, such as the contents of holocellulose, lignin, and ash, showed similar values to those of other biomass materials. The particles of peanut husk powder were irregularly shaped, smaller, and had a broader particle size distribution than those of the garlic stem powder, which had the fibril form. The particles of the two powdered raw materials showed a positioning of expansion in the fiber network, resulting in increased bulk and a loss of strength. Handsheets containing garlic stem particles were stronger than handsheets containing peanut husk particles. Finally, the new powdered additives are beneficial to the bulk of paperboard.

• Journal of Microbiology and Biotechnology
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• 제20권4호
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• pp.757-762
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• 2010

Cronobacter is a major foodborne pathogen in powdered infant formula and can lead to serious developmental after-effect and death to infants. The contamination of Cronobacter may be a high risk for the powdered foods. To isolate and identify Cronobacter from the powdered foods such as powdered infant formula and Saengsik in Korea, a conventional culture method, rapid identification system, PCR, and 16S rDNA sequencing were performed. As the results of isolation, seven Cronobacter spp. were isolated from seven out of 102 powdered infant formulas and 41 Cronobacter were isolated from 41 out of 86 Saengsiks. Forty-eight Cronobacter isolates were identified to be C. sakazakii and C. dublenisis by 16S rDNA sequence analysis. Most of the isolates were C. sakazakii and 13% of the isolates were C. dublinesis. One fourth of the C. sakazakii isolates showed different biochemical characteristics of negative nitrate reduction and nonmotility activities compared with the other strains reported previously.

• 한국축산식품학회지
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• 제37권3호
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• pp.342-350
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• 2017

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at $7^{\circ}C$ for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

• 한국식생활문화학회지
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• 제21권5호
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• 동아시아식생활학회지
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• 제16권6호
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.