• 문화기술의 융합
• /
• 제9권4호
• /
• pp.331-335
• /
• 2023

혈액의 점도가 높아질수록 혈액은 더 끈적하고 흐름이 어려워지므로 혈전의 발생 가능성이 높아져 허혈성 뇌경색의 발생 확률이 증가한다. 혈액 점도 측정은 최근 순환기계 질환의 예방을 위하여 그 중요성이 강조되고 있으며 혈액의 점도를 쉽고 정확하게 측정할 수 있는 점도계의 필요성이 대두되고 있다. 본 연구에서는 평행판 점도계 ARS-Medi에 의한 점도표준액과 인공혈액의 측정값들을 국제적으로 정확성과 신뢰성을 인정받는 TA instrument의 Ares-G2로 측정한 값들과 비교하였다.. 뉴턴성 용액인 N44 표준용액의 점도는 모든 전단율에서 두 기기 간에 거의 완벽하게 일치하였다, 비뉴턴성 용액인 인공혈액의 경우 가장 낮은 전단율인 1 rad/s 에서는 약 10%의 차이를 보였으나, 임상적으로 유의한 전단율인 10 rad/s 이상에서는 두 기기간의 측정값이 오차범위 내에서 모두 일치하였다. 우리는 새로 개발한 혈액 전용 평행판형 점도계 ARS-Medi가 1회용 평행판을 사용하므로 혈액 점도 측정의 편의성과 위생성이 향상되어 임상에 매우 유용할 것으로 기대한다.

• 동아시아식생활학회지
• /
• 제20권2호
• /
• pp.313-320
• /
• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 한국식품영양학회지
• /
• 제23권2호
• /
• pp.147-153
• /
• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• 한국식품영양학회지
• /
• 제28권2호
• /
• pp.313-319
• /
• 2015

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at $4^{\circ}C$, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for $2.9{\times}10^2CFU/mL$. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for $3.1{\times}10^4CFU/mL$. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

• 한국식품영양학회지
• /
• 제13권1호
• /
• pp.71-77
• /
• 2000

New type yogurt base were prepared from milk added with skim milk powder or purple sweet potato, and fermented by lactic acid bacteria (Streptococcus thermophilus and Bifidobacterium infantis, 1:1, v/v). The yogurt proudcts were evaluated for acid production(pH, titratiable acidity), number of viable cell, viscosity, sensory properties, and color value. The composition of some organic acids was also analyzed by GC. The acid production slightly decrerased by addition with purple sweet potato. There was no significant difference in viable cell counts between control (yogurt added with only skim milk powder) and yogurt added with purple sweet potato, and viable cell counts of all samples were above 9.08 log cfu/ml. Viscosity of yogurt added with purple sweet potato(36,800∼46,000 centipoise) was higher than that of yogurt added with only skim milk powder(32,200 centipoise). The overall sensory score of yogurt added with purple sweet potato(38.6%, dry base) was the best of tested yogurt. The major organic acid of yogurt added with purple sweet potato was lactic acid. its content was 0.997∼1.203%. malic acid, succinic acid, oxalic acid, and fumaric acid were analyzed out a little. Lightness and yellowness decreased by addition with purple sweet potato but redness increased. Total color difference($\Delta$E) with yogurt addition with purple sweet potato and only skim milk powder were very high(above 11.46).

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
• /
• pp.297-302
• /
• 2005

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513 ${\cdot}$ ln(X), $R^2=0.9798$ and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

• 한국염색가공학회지
• /
• 제31권3호
• /
• pp.177-186
• /
• 2019

In this study, we investigated for synthetic hydrotalcite in chloroprene rubber foam. Experiments were carried out to find the optimum content ratio by controlling the contents of MgO and Hydrotalcite. Swelling test in toluene immersion was made to measure the crosslinking density of CR foams, and the cure properties were investigated with flat die rheometer and Mooney viscosity. The difference of hardness, tensile strength and elongation at break were observed after immersing in 7% NaCl or 21% NaCl solutions for a day and four days. In addition, the volume change and water content remaining in CR foam were measured after immersing NaCl solution. As content of MgO increased, the value of the cure torque tended to increase, but it was almost constant above 2phr of MgO. However, the Mooney viscosity decreased with increasing MgO content. The crosslinking density, determined by the swelling ratio, showed that the CR compound without MgO showed a higher degree of swelling. When the content of hydrotalcite/MgO was 3:2, it was the lowest volume change of CR form. Also, As the content of hydrotalcite decreased, the difference of mechanical properties before and after immersion NaCl solution increased.

• Tribology and Lubricants
• /
• 제28권2호
• /
• pp.81-92
• /
• 2012

To product multi-grade oil like engine oil, a sort of mineral base oil is mixed with a fundamental additive liquid package and a polymer liquid as viscosity index improver in order to improve the lubricating property of oil. That is, engine oil is the mixture of more than two fluids. In this paper, it will be systematically organized the governing equation describing non-Newtonian thermo-hydrodynamic lubrication related with the mixture of incompressible fluids based on the principle of continuum mechanics. Then, in order to find how the thermal analysis effect on the bearing performance lubricated with the mixture of multi-fluids, it will be compared to the performances between the mixture of each liquid to be blended and multi-grade engine oil as a single fluid in a high speed journal bearing. It is found that, in the case of lower viscosity oil, the difference of pressure distribution between the above two cases turns out to be existed, even if the load capacity is same level.

• Conservation and Restoration of Cultural Heritage
• /
• 제1권1호
• /
• pp.23-27
• /
• 2012

Bletilla striata is an important herb that is used as a paste for texture processing, an ingredient in incense and an additive for preserving calligraphic works and paintings. This study evaluated Bletilla striata, which has been used to preserve and manage the textiles and paper. In particular, this study examined the viscosity of a paste made from Bletilla striata, as well as the mechanical characteristics and antibiotic properties of the fabrics treated with the herb. In terms of viscosity, Bletilla striata paste was less sticky than wheat flour paste, meaning that the former can be applied more evenly to sized fabrics. In addition, Bletilla striata paste has high transparence, ensuring little color difference between the fabrics treated and not treated with the paste. Regarding the mechanical characteristics of the fabrics processed using the KES-FB System, the sized fabrics treated with Bletilla striata paste showed a higher flexibility and recovery rate and than those treated with the wheat flour paste, indicating that the former paste can be more effective in making fabrics maintain their original form and shape. Finally, silk fabrics treated with Bletilla striata showed very high antibiosis. This suggests that the paste can be used to develop antibiotic substances that can preserve textiles.

• 동아시아식생활학회지
• /
• 제20권1호
• /
• pp.122-127
• /
• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.