• 한국환경복원기술학회지
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• 제11권5호
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• pp.38-59
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• 2008

This research has a meaning to provide basic data for eco-friendly way of district unit plans and ecological landscape planning by evaluation of biotope preservation value at the level of district unit and designating land development of the site, the whole area of Sinseo-dong (Dong-gu, Daegu metropolitan city) for research site. The summary of analysis result is as follows. As a result of classification of biotope types on the research site, it is divided into 11 biotope groups such as a residential biotope group and 51 specific biotope types which is subordinate to the groups. As a result of the first value assessment on classified biotope types, there are 16 types of natural rivers which is full of vegetation as a I class. Also it is analysed as 9 types of IIclass, 14 of IIIclass, 8 of IVclass, and 4 of Vclass. In particular, in light of a wildlife habitat, EB, in case of broad-leaved tree of mixed forest assessed as a II class, was classified into Iclass which is one-step upgraded as a final class with the analysis as there is a structural characteristic (more than 71% of low density, 50 years of age-class). As a result of second assessment, it is analysed that there are 17 special sites (1a,1b) and 33 special sites (2a, 2b, 2c) respectively for preservation of species and biotope. Particularly, in case of the No. 27 space, it was assessed that it has the value of about medium (IIIclass) level, but its value was upgraded with the on-spot detailed investigation that most of Aristolochia contorta, designated as a rare plant by Ministry of Environment, is growing. It is regarded that the above-mentioned research result on evaluation of biotope preservation value is expected to provide very important basic materials for future district unit plans and smooth integration with landscape ecology plans and eco-friendly space development.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.130-133
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• 2004

고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열온도 및 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63$^{\circ}C$ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18$^{\circ}C$ 및 가열시간이 14.55 min일 때였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98$^{\circ}C$로, 가열시간 13 min으로 처리하는 것이 적당하였다.

• 대한화학회지
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• 제4권1호
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• pp.83-84
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• 1957

I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120$^{\circ}C$., but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90$^{\circ}C$., while it does not effect on its fat during preservation.

• 대순사상논총
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• 제48집
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• pp.337-374
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• 2024

문화재를 지정·등록하는 것은 문화재로서의 가치를 효과적으로 보전하고 활용하기 위함이다. 보전·활용 대상으로서 법적 기반을 마련하는 것이 문화재 지정·등록이다. 이러한 문화재 보전과 활용은 문화재로서의 가치를 인식하는 것에서부터 시작한다. 그것이 문화재임을 알아차려야 보호해야 할 필요성을 알게 되고 활용 가능성도 발견할 수 있다. 이에 비추어 상대적으로 역사가 길지 않은 신종교들은 아직 문화재로 지정·등록된 것이 많지 않고, 자신들이 이어온 유산들이 갖는 문화재로서의 가치를 적극적으로 인식하지 않는 경향이 있다. 문화유산은 그것이 미래에 문화재로 지정·등록될 수 있는 잠재적 가치를 가진 것임을 인식할 때 문화유산답게 보전할 수 있다. 지정·등록 문화재 중에서 종교 문화재의 비중이 크나, 불교 문화재가 대부분이다. 신종교들도 50년, 100년이 넘는 역사를 이어왔으므로, 미래에 문화재로 지정·등록될 가능성이 있는 것들을 선제적으로 보호할 수 있는 기반을 갖추어야 한다. 보호 대상 문화유산 선정 및 목록 작성, 역사적·문화적 가치에 중점을 둔 현상 변경 최소화, 문화유산 보호에 관한 종교계 내부 규정 마련, 역사적·문화적 가치와 보전·관리에 관한 연구 촉진, 문화유산과 그 주변 환경을 포함하는 포괄적 관리 등이 보전 기반 마련에 필요한 것들이다. 문화유산으로 가치가 있음에도 문화재로 지정·등록되기 전에 훼손되거나 없어진 것들이 많다. 종교계 내부적으로 실질적인 문화유산 보전·관리 기반을 갖추는 것은 문화재 지정·등록 이전에 그 가치를 선제적으로 보전한다는 점에서 의의가 있을 것이다. 청계탑 등 대순진리회 여주본부도장 문화유산은 그 가치를 인식할 때 적절히 보전할 수 있고, 활용을 통한 가치 확산도 모색할 수 있다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.311-315
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• 1997

Proximate compositions of black rice and antioxidative effects of its methanol extract on refined perilla oil were investigated. Black rice seeds were composed of water 12.4%, crude protein 7.9%, crude fat 2.2%, crude fiber 1.0%, ash 1.4% and N-free extract 75.1%. The hexane and 80% methanol fractions in yields were higher than 80% ethanol and chloroform. In AOM(active oxygen method) test, antioxidative effects of black rice added to the refined perilla oil was increased with dose-dependent fashion in concentration of the black rice extracts. Among several extracts tested, 80% aqueous methanol extract showed the highest antioxidative activity, followed by hexane, chloroform, in that order. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. This result was similar to that of AOM test.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.66-70
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• 1999

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.29-36
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• 1994

This study was carried out for the establishment of optic harvest date and storage condition of 'Fuji' apple for CA storage. Apples were picked at 10 day intervals from 17 Sept to 27 Oct.. Apples were analyzed for respiration rata, weight flesh firmness, titratable acidity, soluble solid, total sugar, reducing sugar, surface color and thiault value. In 1990, the optimal harvest season could be judged between 17 Oct. and 27 Oct. from the results of respiration rate rise and change of quality properties. Apples harvested on 27 Oct. wert stored at 2$^{\circ}C$ and 90~95% RH in 1%O2 + 3%CO2, 3%O2 + 3%CO2 and air for 9 months. After 9 months of storage, apples kept in CA storages had beater quality than apples kept in refrigeration storage. Especially, apples kept in 1%O2, + 3%CO2 were fumer and more acid than those kept in 3%O2 + 3%CO2 At the sensory evaluations, apples stored in CA were rated higher quality than apples stared refrigeration.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.758-769
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• 2023

The main aim of this study was to determine python fat's several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180℃ for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.

• 한국건설순환자원학회지
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• 제19권1호
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• pp.12-18
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• 2024