• 한국식품과학회지
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• 제18권6호
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• pp.437-442
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• 1986

밤전분의 수분을 14,18,21 및 24%로 조절하고 $100^{\circ}C$에서 16시간 가열 처리한 다음 이화학적 성질을 생전분과 비교하였다. 수분-열처리에 따라 결정도, 팽화력 및 용해도는 다같이 감소하였다. 전분현탁액(0.1%)의 광투과도는 $58^{\circ}C$부터 급격히 증가하였으나 수분 (18%) 열처리한 전분은 $63^{\circ}C$부터 광투과도가 증가하였으며 그 증가율은 비처리 전분에 비하여 낮았다. 전분의 호화양상은 수분-열처리에 의하여 초기호화온도는 증가하였고 수분 21%이상 처리한 전분은 최고 점도를 보이지 않았다. 전분의 호화에 필요한 최저수분함량은 생전분이 45%, 수분(18%)-열처리한 전분이 40%이었으며. 호화에 필요한 최저 온도는 모두 $65^{\circ}C$이었다.

• 한국식품영양학회지
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• 제12권6호
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• pp.602-607
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• 1999

과일 및 한약재 폐기물을 이용하여 중금속 제거력을 조사하기 위하여 Cd, Pb 용액에서 사과껍질 모과 밤내피(밤 친껍질) 인삼, 키위껍질, 대추, 원두커피가루의 입자별, 농도별, 온도별 흡착정도를 조사한 결과는 다음과 같다 입자의 크기가 작아질수록 사과껍질을 제외한 모든폐기물에 있어서 중금속 흡착력은 증가되었고 중금속별 제거량은 Cd는 인삼폐기물이 3,506-4.659mg/g Pb은 밤 친 껍질이 9.189-9.582mg/g으로 다른 과일 및 한약재 폐기물보다 높았다 농도별 중금속 흡착력은 중금속의 농도가 높을수록 증가하였는데 Cd은 인삼 폐기물이 1,929-3.800mg/g. Pb은 밤 친 껍질이 0.930-9.3685mg/g으로 다른 과일 및 한약재 폐기물보다 높았다. 온도별 중금속 흡착량은 온도가 높아질수록 증가하여 껍질이 9.368-9.613mg/g으로 다른 과일 및 한약재 폐기물보다 증가하였다. 이상의 결과로부터 물에 함유된 중금속을 제거하는데 과일 및 한약재 폐기물을 이용할 수 있을것으로 생각된다.

• 한국세라믹학회지
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• 제11권4호
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• pp.19-24
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• 1974

The study was investigated to confirm the morphology of crystal from xonotlite to wollastonite at elevated temperature by electron microscopy. Mixtures of slaked lime and powdered quartz with plenty water were oscillated continuously in an autoclave under the pressure of 25kg/$\textrm{cm}^2$ for 8 hours to obtain well crystallized xonotlite. This milky slurry consisting of xonotlite was gained and dried in oven at 11$0^{\circ}C$. Examination of the electron micrograhs showed the xonotlite to be developed thin lath-like crystals and to be formed aggregate as chestnut bur. Details of the morphology suggest that the heat-treated xonotlite up to 100$0^{\circ}C$ splited and deformed slightly in agreement with the topotaxial transformation theory of xonotlite to wollastonite. The molded material endured in good shape under 120$0^{\circ}C$ except a little shrinkage.

• 농업과학연구
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• 제22권2호
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• pp.180-187
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• 1995

시중에 유통되고 있는 꿀의 진위 여부를 보다 간편한 방법으로 판별하고자, 토종꿀, 아카시아꿀, 밤꿀 및 잡꿀의 4종류의 꿀에 물엿과 설탕 용액의 혼합비를 달리 조제하여, 이의 수분활성도 및 색도 변화를 측정하고, 이를 예측할 수 있는 회귀식을 도출하였다. 시료꿀의 수분 함량은 21% 이하였고, 회분은 0.6%이하였으며, 점도는 420~710cP, 수분 활성도는 0.57~0.62, 당도는 77-80brix의 범위였다. 당액의 첨가량이 많을수록 수분활성도값이 높아졌으며, 물엿보다 설탕 용액의 영향이 더 큰 것으로 나타났다. 물엿의 혼합비가 별꿀의 수분활성도에 미치는 영향을 회귀식으로 도출한 결과 일차방정식을 얻었으며 이때의 $R^2$값은 0.9이상이었다.

• 한국식품영양학회지
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• 제3권1호
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• 한국식품조리과학회지
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• 제9권2호
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Applied Biological Chemistry
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• 제41권7호
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• pp.545-549
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• 1998

수출용 깐밤의 유통과정 중 발생하는 백탁현상을 방지하기 위하여 전해산화수를 이용하여 수출용 깐밤의 저장성을 향상시키는 연구를 있다. 수출용 깐밤을 전해수로 저장하면서 저장액의 pH및 탁도 변화를 조사 하였는데, $30^{\circ}C$에 저장했을 경우 저장 하루만에 이미 저장액의 pH가 급격히 변화하였으나, $4^{\circ}C$에 저장했을 경우는 $30^{\circ}C$에 비해 pH가 매우 완만하게 변화하였다. 특히 pH 2.5의 전해산화수는 저장 8일 후 pH가 3.4로 나타나 가장 적게 변화하였다. 탁도도 이와 비슷한 경향을 보였는데, $30^{\circ}C$에 저장했을 경우 저장 1일 후 이미 눈으로 확인할 수 있을 정도의 백탁현상이 일어났으나, $4^{\circ}C$에 저장했을 경우는 저장 14일 까지 백탁현상이 일어 나지 않았으며, 특히 pH 2.5의 전해산화수의경우 14일 후의 흡광도$(OD_{660})$가 0.01, 35일 후의 흡광도가 0.11로 나타나 백탁현상이 거의 일어나지 않았다. 전해수를 사용해 $4^{\circ}C$에서 15일간 저장한 깐밤에 대한 관능검사를 실시한 결과 대조구에 비해 유의한 차가 없었다.

• 한국초지조사료학회지
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• 제11권3호
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• pp.175-181
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• 1991

The purpose of this experiment was to evaluate the effects of shade and levels of N fertilization on the dry matter yield and chemical compositions of orchardgrass grown under floor of chestnut tree. Shading conditions consist of $S_0$, (full light), $S_1$, (about 6OC4 shade) and $S_2$, (about 70% shade). And, nitrogen fertilizer was applied at 3 levels, O($N_0$), 12($N_1$), and 30($N_2$) kg per 10a, respectively. The results are may be summarized as follows: 1. Maximum total dry matter yield of $S_0$, was obtained about 1.28 ton/lOa at $N_2$, level. But, total dry matter yields of N levels in $S_1$, and $S_2$, were decreased about 42-45% compared with $S_0$. 2. The response of the dry matter yield to N fertilization were differences between shading and levels of N. Thus, the dry matter yield of $S_1$, increased almost linear up to about 30 kg/l0a level, while the dry matter yield of S, was increased slightly up to 30 kgIl0a. But. $S_2$, was increased up to 12 kg/lOa and then decreased slightly with N fertilization over the 12 kg/l0a. 3. Average increase in total dry matter yield to N fertilization were 23.85 kg, 7.97 kg and 5.08 kg DM for $S_0$, $S_1$, and $S_2$, respectively. 4. The level of 12 kg N/lOa is the limiting N level to obtain dry matter production under 60-709 shading conditions. 5. The contents of crude protein arid nitrate nitrogen were increased with shading and incremental N fertilization up to 30 kg/l0a. But, water soluble carbohydrate content was decreased greatly with high shading and high levels of N. 6. Nitrate nitrogen content indicated highly significant positive correlation with crude protein, but significant negative correlation with water soluble carbohydrate content. 7. At 30 kg N level with $S_1$, was necessary to exceed the potentially toxic nitrate nitrogen level of 0.20%.

• Journal of Forest and Environmental Science
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• 제33권4호
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• pp.342-347
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• 2017

Since the first report of the oak wilt disease at 2004 in Korea, the disease distributed over Korean peninsula and are still giving severe damages. The management of oak wilt disease in Korea has mainly focused on the control of insect vector, Platypus koryoensis. Neverthless the effective method for evaluating the pathogenicity of the pathogen, Raffaelea quercus-mongolicae (Rqm), and for screening chemical or biological agents with strong inhibitory activity against the pathogen, is absolutely necessary, an reliable method is not available so far. This study was conducted to develop the effective method for evaluating the pathogenicity of Rqm in oak trees. The culture suspensions of Rqm were artificially injected to the saplings of Quercus acutissima by using ChemJet tree injector. Three months after treatments, the treated saplings were cut and dipped into 1% fuchsin acid solution. There were significant differences in non-conductive area (%), discoloration area (%) and vertical discoloration length between the pathogen-injected and distilled water-injected control treatments. These results indicated that the pathogen is the causal agent for the dysfunction of water conductive tissue, which will finally result in wilt symptom. Re-isolation of the pathogen and PCR detection using specific primers for the pathogen also confirmed the presence of Rqm in the sapwood chips of the pathogen-injected saplings. These observations would be greatly applied to other related researches for evaluating the pathogenicity of tree wilt pathogens and biocontrol efficacy of the selected antagonistic microorganisms, in case that the wilt symptom is not easily shown by artificial inoculation of the causal agent.

• 한국식생활문화학회지
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• 제26권1호
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.