• 한국토양비료학회지
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• 제46권1호
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• pp.49-52
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• 2013

헤어리베치와 같은 두과 녹비작물은 종피가 딱딱하여 발아율 감소의 원인이 되는 경실률이 환경 및 저장조건에 따라 10~40%나 된다. 따라서 헤어리베치의 종자 발아율을 증진하기 위하여 침수처리, 종피파상 및 황산처리가 발아에 미치는 영향 조사한 결과 다음과 같다. 헤어리베치 종자를 증류수에 1~9시간까지 침지 시킨 후 발아율을 조사한 결과 5시간 침지조건에서 초기발아가 가장 좋았으며 발아율에는 큰 차이는 보이지 않았지만 무침지에 비하여 9% 높은 것으로 나타났다. 온도 조건에 따른 발아율의 차이는 83.0~85.7%로 큰 차이는 없었지만 초기 발아 속도는 $10^{\circ}C$의 5%에 비하여 $20^{\circ}C$ 31.7%, $30^{\circ}C$ 48.3%로 발아율의 증가를 보였다. 종피파상 (칼집처리) 시험 시 무처리 헤어리베치 종자의 발아율은 65%였고 파상처리 종자의 발아율은 97%로 헤어리베치 종피의 파상처리는 종자의 발아율을 상승시키는데 효과가 큰 것으로 나타났다. 헤어리베치 종자를 10분, 20분 동안 황산처리된 종자의 발아율은 각각 76.7%, 74.7%를 보였으며 30분 동안 처리된 종자는 96.0%의 발아율로 가장 높았다.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.927-935
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• 2005

본 연구에서는 고섬유소 품종인 고아미 2호의 수침 특성을 알아보고 이를 기반으로 흰죽의 제조 조건을 도출하여 기능성 식품으로의 활용 가능성을 알아보았다. 수침시 상온($20^{\circ}C$)에서 고아미 2호와 일품벼의 수분흡수율이 수침 1 시간까지는 유의적으로 증가하는 경향을 보였으나(p<0.01) 그 이후 더 이상 증가하지 않았다. 마쇄한 쌀의 입자분석을 한 결과 고아미 2호가 일품벼에 비해 마쇄가 용이함을 알 수 있었다. 흰죽을 제조하여 기계적인 특성을 분석한 결과 적색도(a), 황색도(b)는 고아미 2호로 제조한 흰죽이 일품벼로 제조한 흰죽에 비해 높았다. Bostwick consistometer로 측정시 고아미 2호로 제조한 흰죽이 일품벼로 제조한 흰죽에 비해 점조성이 높고 마쇄 시간을 증가할수록 점조성이 낮아진다는 것을 알 수 있었다. 또한 마쇄 시간을 증가할수록 고아미 2호로 제조한 흰죽의 경우 물성특성이 증가되는 반면 일품벼로 제조한 흰죽은 물성 특성이 감소하는 경향을 보였다. 관능 평가 결과 고아미 2호를 20 초 마쇄할 경우 전반적인 수응도가 가장 높았으며 일품벼와 유의적인 차이를 보이지 않았다. 따라서, 고아미 2호로 취반한 경우 기능성은높으나 수응도가 낮은 경향이 있는데 위와 같은 죽의 형태로 제공한다면 장기적인 섭취를 유도할 수 있을 것으로 사료된다.

• 한국자동차공학회논문집
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• 제18권5호
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• pp.115-123
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• 2010

Cool-down performance after soaking is important because it affects passenger's thermal comfort. The cooling capacity of HVAC system determines initial cool down performance in most cases, the performance is also affected by location, and shape of panel vent, indoor seat arrangement. Therefore, optimal indoor designs are required in developing a new car. In this paper, initial cool down performance is predicted by CFD(computational fluid dynamics) analysis. Experimental time-averaging temperature data are used as inlet boundary condition. For more reliable analysis, real vehicle model and human FE model are used in grid generation procedure. Thermal and aerodynamic characteristics on re-circulation cool vent mode are investigated using CFX 12.0. Thermal comfort represented by PMV(predicted mean vote) is evaluated using acquired numerical data. Temperature and velocity fields show that flow in passenger's compartment after soaking is considerably unstable at the view point of thermodynamics. Volume-averaged temperature is decreased exponentially during overall cool down process. However, temperature monitored at different 16 spots in CFX-Solver shows local variation in head, chest, knee, foot. The cooling speed at the head and chest nearby panel vent are relatively faster than at the knee and foot. Horizontal temperature contour shows asymmetric distribution because of the location of exhaust vent. By evaluating the passenger's thermal comfort, slowest cooling region is found at the driver's seat.

• Journal of Applied Biological Chemistry
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• 제57권3호
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• pp.197-203
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• 2014

Various parameters such as solvent selection, concentration, solid/liquid ratio, soaking time, temperature, stationary, shaking conditions, and repeated extractions were investigated in order to determine the optimum extraction conditions of ${\beta}$-glucosidase from bagasse fermented by mixed culture of Aspergillus niger NRC 7A and Aspergillus oryzae NRRL 447. Among various solvents tested, non ionic detergents gave the best results than the inorganic or organic salt solutions and distilled water. The optimum conditions for extraction of ${\beta}$-glucosidase were 30 min soaking time at $40^{\circ}C$ under shaking condition at 150 rpm, with solid/liquid ratio 1:15 (w/v), which yielded $2882.74{\pm}95.52U/g$ fermented culture (g fc) of enzyme activity. With repeated washes under the above optimum conditions, the results showed that enzyme extracted in the $1^{st}$ and $2^{nd}$ washes represents about 90% of the total activity.

• Journal of Plant Biology
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• 제28권3호
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• pp.253-259
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• 1985

The results of the conducted experiment obtained basic data on seed germination for Phragmites communis and Atriplex gmelini were; Seed germination was not influenced till 0.5% NaCl, but at over 1.0% NaCl it dropped remarkably. The germination limit fro degree of NaCl was 2.0% in Phragmites communis. Atriplex gemelini was 2.5% and in accordance with the increase of the degree of NaCl. Germination speed showed a negative correlation being highly significant and the germination period lengthened. Compared with growing top plants, growth of roots was largely influenced by a high degree of NaCl. In accordance with the rise of temperature, the germination rate, and speed of both plants remarkably increased and the germination period was shortened. Ubride of Atriplex gmelini was germinated at the early days of picking but was not as the passing of the period. The seeds also did not germinated likewise Ubride. By a seedcoat breaking germination became 81%. During 20 min soaking treatment in conc H2SO4 seed germination possibility of 63% was known to be hard. Adequate soaking time in conc H2SO4 was 17.5 min.

• Journal of Welding and Joining
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• 제8권2호
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• pp.70-79
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• 1990

Stainless clad steels were made through hot rolling process. Backing plates employed in this study were HSLA steel and mild steel. The shear bond strength increased with an increase of the soaking temperature and time. It was also found that the shear bond strength increased with an increase of the reduction ratio. The threshold deformation was observed to be 20% and 10% respectively when the soaking conditions of 15 min. at 900.deg. C and 30 min. at 1000.deg. C were applied. Either the rolling or the transverse direction did not give any significant difference in the shear bond strength. Stainless steel-HSLA steel was superior to stainless steel-mild steel in the same range of magnitude. Because the above experimental results were in contrary to the existing mechanisms, the new model was proposed to describe the bonding mechanism and the void formation.

• 아시안잔디학회지
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• 제13권4호
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• pp.213-222
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• 1999

The toxic effects of four pesticides on the entomopathogenic nematodes. Heterorhabditis bacteriophora NC strain, Steinernema glaseri NC and Dongrae strain were tested by checking the mortality of infective juveniles(Ijs) in aqueous solution of pesticide. Mortality of Ijs was influenced by pesticide and concentration and soaking time. The herbicide alachlor and insecticide fenitrothion were toxic to Ijc of three entomopathogenic nematodes. But, the fungicides mepronil and tolclofos-methyl were nontoxic to Ijs. Tolclofos-methyl showed significantly very week toxicity at 28 days after soaking for S. glaseri NC strain. H. bacteriophora NC strain was more highly sensitive to high temperature condition then were the other nematodes.

• Mass Spectrometry Letters
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• 제12권3호
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• pp.106-111
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• 2021

Several pretreatment methods have been developed to reduce the inorganic arsenic, which is known to be highly harmful to humans, among various arsenic species present in hijiki and rice. The pretreatment methods were selected and developed as methods that can be non-harmful even after treatment and easily applied. Hijiki was applied by two methods. One was soaking in water at room temperature for various durations and the other was boiling of it in water for a short period of time. Rice was soaked in water with different rice-to-water ratios for various durations. The most effective method that reduced the inorganic arsenic in hijiki was to repeat parboiling for 5 minutes twice, which led to 79% reduction of the inorganic arsenic in it. In the case of rice, soaking for 24 hours at the ratio of 1:5 (rice:water) resulted in 51% reduction of inorganic arsenic in rice.

• 한국식품영양학회지
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• 제33권4호
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• pp.440-446
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• 2020

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

• 한국식품영양과학회지
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• 제8권1호
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• pp.1-8
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• 1979

양분(養分)의 손실(損失)이 적고 효율적(效率的)으로 콩나물을 재배(栽培)할 수 있는 재배환경(栽培環境) 특(特)히 수침조건(水浸條件), 주수회수(注水回數) 및 재배온도(栽培溫度)에 따른 적정조건(適正條件)을 조사(調査)한 결과(結果)는 다음과 같다. 1. 발아(發芽)하기에 충분(充分)한 수침(水浸)은 수침(水浸)된 콩의 중량(重量)이 원료(原料)콩의 2배(倍)가 될때가 적당(適當)하며 2배(倍)에 도달(到達)하는 시간(時間)은 온도(溫度)에 따라 달라서 온도(溫度)와의 관계(關係)는 ${\hat{Y}}=-0.298x+14.463$(${\hat{Y}}$=시간(時間), x=온도(溫度))로 표시(表示)할 수 있으며, $30^{\circ}C$에서는 5시간반(時間半) 정도(程度)된다. 2. 주수회수(注水回數)는 배축(胚軸)의 잔뿌리 및 생육(生育)을 고려(考慮)할이만을 고려(考慮)할 때 $25^{\circ}C$라고 할 수 있으나 건물중(乾物重) 및 질소(窒素)의 손실(損失)이 가장 적은 재배온도(栽培溫度)는 $21{\sim}22^{\circ}C$로 추정(推定)된다.