• 한국가구학회지
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• 제14권2호
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• pp.1-12
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• 2003

This study was carried out to determine the mechanical and physical properties of particle boards glued with condensed tannin (Wattle Tannin) powder that was single-molecule phenolic compounds like powdered phenolic resin. Our findings are; 1) It is necessary to spray water on the chip surfaces for effective application of powdered -form tannin resin. It shows that the best and optimum mat moisture increase is 14% of water spray on the surface of chips for developing PB properties. 2) In general, for both liquid and powdered tannin adhesives, their physical and mechanical properties has been proportional to the increase of resin level. But, the most efficient addition ratio is 16% of resin on dry basis. Specially, it is found that the resin level influences on the amount of free formaldehyde emission. The higher the resin level is, the lower the emission is. These phenomena seem to result from the increase of hexamine or formaline in the adhesives used as a hardener, that reduce the free-formaldehyde amount by reaction of tannin of poly-molecule and water. 3) The optimum condition for manufacturing PBs is the condition of hexamine of 5% and formaline of 6% in mechanical and physical properties. Hexamine is superior to formaline in mechanical and physical properties along with the control of the free formaldehyde emission amount. The result of NaOH's addition is insignificant in all experiments of both mechanical and physical properties.

• 한국식품조리과학회지
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• 제7권1호
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Elastomers and Composites
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• 제45권3호
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• pp.199-205
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• 2010

실내 건축내장재로 medium density fiberboard (MDF)는 널리 사용되는 재료이지만, MDF 합판과 표면재의 바인더로 사용되는 포름알데히드 수지의 유리 포름알데히드와 휘발성 유기화합물의 방산 문제점이 있다. 이를 해결하기위해 본 연구에서는 포름알데히드 흡착성능이 있는 축합형 탄닌을 활용하여 표면재에 적용 하였다. 표면재에 사용되는 수지는 멜라민-포름알데히드 수지와 축합형 탄닌을 사용하여 합성하였으며 반응여부는 FT-IR 스펙트럼으로 확인하였다. 또한 전단응력, 충격강도, 테이프에 의한 접착력 실험, 연필경도, 광택도 그리고 접촉각 등과 같은 표면물성을 측정하였고 미반응 포름알데히드를 분석하기 위하여 유리 포름알데히드 분석법과 소형챔버법이 이용되었다. 결과에 따르면 전단응력과 충격강도는 축합형 탄닌의 함유량이 10 wt.% 일 때 가장 우수한 접착물성을 나타내었지만, 연필경도와 광택도의 경우에는 축합형 탄닌의 함유량이 20 wt.% 일 때 최적의 물성을 발현하였다. 또한 포름알데히드 방산량은 59 ${\mu}g/m^2{\cdot}h$ 로 축합형 탄닌의 첨가에 의해 포름알데히드 방산량을 약 3배 정도 감소 시킬 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권8호
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• pp.1134-1138
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• 2006

Forest tree leaves (12 different species) of semi hilly arid region of Punjab State were collected at 30-day interval throughout the year to assess the seasonal variations in tannin profile. Tannins were extracted and fractionated from fat free samples and data were analyzed statistically by $12{\times}12$ factorial design. The leaves of Anogeissus latifolia had the highest (p<0.05) concentration of total phenols (17.4%), net (15.9%) and hydrolysable (16.9%) tannins, followed by leaves of Acacia nilotica. Majority of the tree leaves selected had moderate levels (2-5%) of net tannins. Leaves of Carrisa had the highest (p<0.05) concentration of condensed tannins (CT), whereas the leaves of Anogeissus had the lowest (p<0.05) concentration of condensed tannins. The protein precipitable phenols (PPP) corresponded well with the net tannin content present in different tree leaves. Seasonal variation data revealed that in summer, net tannins and PPP decline in leaves of Bauhinia and Zizyphus whereas the net tannin content of Anogeissus and that of Carrisa increased during summer. The CT and PPP content in the leaves of Pheonix, Leucaena, Zizyphus and Ougenia increased in winter till spring season. Tree leaves generally had higher concentration of HT during summer months. It was concluded that leaves of leaves of A. nilotica, A. latifolia and L. leucocephala could serve as an excellent alternate feed stuffs for ruminants. However, leaves of Phoenix, Carrisa, Bauhinia and Dodonea should be avoided.

• 한국식품조리과학회지
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• 제11권2호
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• pp.158-163
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• 1995

This study was surveyed and compiled the contribution about acorn in korea .the physico-chemical properties of acorn and acorn starch. preparation of acorn starch and elimination of the acorn tannin, the rheological properties of acorn starch gel. Nutrition of acorn and antioxidative activity of tannin in acorn extract. The result obtained were as follow. 1. The chemical compositions of acorn were water 6.5∼13.7%, crude ash 1.9∼3.4%, crude fat 1.1∼5.0%, crude protein 5.8∼7.8%, crude fiber 2.1∼3.6%, N-free extract 71∼77.5%, total tannin 4.6∼9.3%, Ca 92.7∼460.9mg%, p 80.0∼740.9mg%, Na 66.2∼93.9 mg%, and K 867.9∼983.1mg%. 2. The acorn tannin was extracted with water, acetone, and ethanol. The generation method was wash SE settling method with water. 3. The shape of acorn starch granule was rounded triangular and some elliptical, rasing power 12.4∼12.5, Blue value 0.43∼0.47, Alkali number 10.8∼11.3, Amount of Arnylose 28.8∼30.50% Tannin contents on the initial go tim-zation temperature of acorn starch were not influenced but maximum and cooling viscosity o the acorn starch were decreased. 4. Nutritional effect and diet absorption rate were not influence, by rice and 20% T-A(elimination of tannin from the acorn) mixed diet, and the content of lipid in s rum were not influenced by rice 40% and T-A (elimination of tannin from the acorn) mixed diet. 5. jallic acid, digallic acid, gallotannin were contained in acorn powder extract. The main antioxidative : stlvity was speculated due to the gallic acid.

• 한국식생활문화학회지
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• 제4권4호
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• pp.411-416
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• 1989

적채시기별 녹차의 침출조건에 따른 유리당, 총질소 및 탄닌함량은 침출온도$(55{\sim}95^{\circ}C)$가 높을수록 침출시간(30초${\sim}$10분)이 길수록 증가하였다. 침출조건에 따른 녹차의 관능검사 결과 유리당 및 총 질소는 유의성 있는 상관관계가 나타나지 않았으나 탄닌함량과는 $15{\sim}30mg/g$의 농도에서 변곡점을 형성하는 유의성 있는 상관관계(r=-0.9061)을 나타내었다. 탄닌함량과 관능검사에 의한 녹차의 최적 침출조건은 상급차의 경우 낮은 온도$(55{\sim}75^{\circ}C)$에서 단시간 ($0.5{\sim}1$분)이었고 중급차는 $85^{\circ}C$ 이하에서 2분 이내가 최적 조건이었다.

• Current Research on Agriculture and Life Sciences
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• 제3권
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• pp.99-104
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• 1985

저장 중인 밤의 과육의 분할성에 대한 영향을 규명하기 위하여 서로 다른 상대습도(54%, 76%, 88%, 97%, R.H.) 조건에서 저장하면서 저장중 밤의 부위별(외층, 내층) 수분, 전분, 유리당 및 Tannin이 과육의 분할성에 미치는 영향을 조사하였다. 저장중 밤과육의 수분은 상대습도가 88% 이상에서는 모두 증가하였으나 상대습도 76% 이하에서는 내층의 수분이 감소하는 경향이었다. 밤의 전분은 저장기간이 경과함에 따라 감소하는 경향을 나타내었으며 유리당은 증가하였다. Tannin 함량은 저장기간이 경과함에 따라 증가하는 경향을 나타내었으며 삽피의 tannin이 이동하므로 내층보다 다소 높은 수치를 나타내었다. 또한 밤의 최적 저장상대습도는 발아율, 부패율, 분할율을 고려해 볼때 상대습도 88%가 가장 양호하였다.

• Journal of the Korean Wood Science and Technology
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• 제32권1호
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• pp.80-87
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• 2004

천연접착제인 분말상 탄닌수지를 사용한 파티클보드의 물리·기계적 성질의 개선을 위하여 분말상 탄닌수지와 액상 탄닌수지를 혼합하여 사용한 결과, 30:70 (분말 : 액상)의 혼합비가 최적조건이었으며 분말상 탄닌 수지의 비율이 높으면 물성이 저하되는 현상을 볼 수 있었으며 또한 포름알데히드 방산량이 E₀ 수준의 고내수성 제품을 제조할 수 있었다. 한편 요소수지 및 멜라민수지와 분말상 탄닌 수지와의 혼합방법은 물리·기계적 성질의 개선에 영향을 주지 못했으며, 유리포름알데히드 방산에 대한 scavenger의 역할만을 하였다.

• 한국식품영양학회지
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• 제12권6호
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• pp.575-581
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• 1999

In result of chemical properties of bamboo shoots and changes of chemical components of salted bamboo shoots during 120 days salting, the contents of moisture crude fat tannin and ascorbic acid were decreased but those of crude protein curde ash and salt concentration were increased. The main free amino acids of bamboo shoots were serine arginine alanine leucine and tyrosine. The content of total free amino acid was rapidly decreased in 80days-past of salting and after that slowly decresed. Wang bamboo shoots was the highest as 1060.18mg/100g in content of total free amino acid. The main mineral elements were K, P, Na and Mg. The contents of Fe and K were the hihest among them. The contents of P, Fe, Zn. Mn. Ge and Cu were decreased but K, Mg, Na and Ca were increased during salting. When fresh bamboo shoots were compared with salted bamboo shoots fresh bamboo shoots contained the contents of moisture crude protein crude fat tannin and ascorbic acid more than salted bamboo shoots did but the less the contents of ash fiber and salt concentration.

• Applied Biological Chemistry
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• 제26권4호
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• pp.217-221
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• 1983

Tannin 및 p-benzoquinone으로 활성화시킨 다공성 섬유소 입자를 사용하여 대장균 변이주(E. coli K-12 CSH36)로부터 추출한 $\beta$-galactosidase를 고정화시켜 효소학적 성질과 그 응용성에 대하여 연구하였다. $\beta$-galactosidase는 pH 11.0으로 맞춘 tannin과 p-benzoquinone을 사용하여 6시간 동안 활성화시킨 섬유소 입자담체에 고정화 시켰을 때 그 잔여 활성도가 가장 높았다. $\beta$-galactosidase의 최적작용 pH는 5.5였으나 고정화 시켰을 때 pH 6.0으로 변화하였으며 최적작용 온도는 고정화 전이나 후에도 일정하였다. $\beta$-galactosidase의 Km 값은 $4.0{\times}10^(-4)M$으로 나타났으며 고정화 효소의 경우에는 $7.5{\times}10^(-4)M$이었다. 고정화 효소의 재사용성을 검토한 결과, 담체 활성화 물질로 tannin과 p-benzoquinone 용액을 사용하였을 때 20히 사용 후에 초기 효소 활성도의 80% 이상이 유지되는 결과를 나타내었다.