• 동의신경정신과학회지
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• 제9궈1호
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• pp.1-24
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• 1998

The effects of Hyungbangjiwhangrang on the enhancement of learning and memory of AD model rats were studied with Morris water maze and radial arm maze. Sample group was electrolytically lesioned on nbM, and then daily treated with the medicine for two months. Control group with nbM lesion, and sham group with the sham operation were treated the vehicle for same duration. The following results were observed.1. As the learning trials of Morris water maze processed repeatedly, sham group achiened 201.64${\pm}$33.13 seconds in 1st trial, 153.14${\pm}$61.80 seconds in 2nd, 106.21${\pm}$46.81 seconds in 3rd, 76.64${\pm}$48.40 seconds in 4th, and 52.29${\pm}$38.25 seconds in 5th. The control group achieved 224.08${\pm}$29.16 in 1st trial, 191.77${\pm}$67.97 seconds in 2nd, 177.77${\pm}$65.44 seconds in 3rd, 140.92${\pm}$68.27 seconds in 4th, and 126.46${\pm}$79.15 seconds in 5th. The sample group achieved 223.36${\pm}$23.33 seconds in 1st trial, 215.86${\pm}$38.93 seconds in 2nd, 190.79${\pm}$51.57 seconds in 3rd, 155.79${\pm}$62.67 seconds in 4th, and 127.93${\pm}$62.11 seconds in 5th. Therefore, these data shows that all three groups were improved in learning capacity as trials were repeated, but the shame group showed prominent improvement in learning compared with the control group(p<0.05).2. In memory retention test of Morris water maze that counts the staying time in the target area, sham group stayed for 15.36${\pm}$5.39 seconds, the control group stayed for 5.54${\pm}$5.64 seconds, and the sample group stayed for 7.43${\pm}$6.09 seconds. The analysis of the memory retention data shows that the sham group marked more significant improvement stati- stically in memory retention compared with the control group(p<0.05).3. In the learning of radial arm maze, the number and rate of animals that arrive the learning criteria amounted 12 out of 14, 85.7% in sham group, 4 out of 13, 30.8% in the control group, and 10 out of 14, 71.4% in the sample group So, the sample group shows better learning capacity significantly compared with the control group(p<0.05). With the experimental results above, Hyungbangjiwhangtang can be supposed to have the improving effects on the learning and memory of AD rats induced by eletronical injury of nbM.

• 원예과학기술지
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• 제18권6호
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• pp.839-844
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• 2000

Polyoxyethylene octylphenyl ether[$C_8H_{17}O$ $(C_2H_4O)_{10}H$, POE]를 polyoxyethylene+polypropyleneoxide tridecylether(1:1, w/w, CM-1)와 혼합한 토양습윤제를 조제할 때 증량제의 종류에 따라 상토 내에서의 토양습윤제의 농도변화, 초기 습윤화, 상토 내에서의 수분이동 및 상토의 수분상실에 미치는 영향들을 조사하였다. 비석을 증량제로 조제된 POE+CM-1의 POE 잔류정도는 실험한 8주 동안 질석이 증량제로 이용된 처리보다 높았다. POE+CM-1이 혼합된 처리들은 증량제의 종류와 관계없이 포트당 510mL의 수분을 보유하여 AquaGro 처리의 490mL나 무처리구의 410mL보다 실험한 8주 동안 더 많은 토양수를 보유하였다. 증발에 의한 수 분상실에서는 비석을 증량제로 이용한 POE+CM-1과 AquaGro 처리가 질석을 증량제로 이용한 POE+CM-1나 대조구보다 더 빠르게 건조되었다. AquaGro 혼합처리구에서 증량제의 종류와 관계없이 POE+CM-1이 혼합된 처리들보다 상토 내에서의 수분이동이 빠르게 일어났으며, 단위시간당 상토 안으로 침투하는 수분량도 많았다. 질석을 증량제로 조제된 POE+CM-1의 처리량이 증가할수록 상토의 보수성, 증발량, 토양수의 이동속도 및 상토 내로 침투하는 수분량이 증가되었다.

• 대한화학회지
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• 제37권12호
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• pp.1035-1046
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• 1993

몇 가지 iron(III)porphyrin 착화합물을 합성하고, 이들에 대하여 역상 액체 크로마토그래피에서의 최적 분리조건 및 용리거동을 조사하였다. 분리관, 흐름속도, 용리액의 조성 등을 변화시킨 실험에서 분리관은 NOVA-PAK $C_{18}$, 용리액은 methanol/water의 이성분 혼합용매를 적당히 조절하였을 때 용량인자가 최적 분리조건인 $0{\leq}logk'{\leq}1$ 범위를 만족시켰다. 용리거동에 관련된 인자들로는 용리액의 세기, 분포비$(D_c)$ 및 분리관의 온도변화에 따른 엔탈피(${\Delta}H^{\circ}$), 엔트로피(${\Delta}S^{\circ}$), 보정온도($\beta$)를 조사하여 분리 메카니즘을 규명하였다. 이성분 용매계에서 용리 세기 및 물의 부피분율과 용량인자(logk')와의 관계를 조사한 결과 이들간에는 직선성이 잘 성립되었으며, 부피비와 용량인자와의 관계에서도 비교적 직선성을 잘 나타내었다. 이러한 결과로부터 시료의 용리 메카니즘이 소용매성 효과에 기인하고 있음을 확인할 수 있었다. 또한 열역학적인 방법으로 용리거동을 조사하기 위하여, van't Hoff plot으로부터 엔탈피, 엔트로피를 구하였다. 엔탈피와 용량인자와의 상관관계를 조사한 결과 iron(III)porphyrin 착화합물과 정지상과의 상호작용은 온도변화에 과계없이 일정함을 알 수 있었고, 정지상과의 소용매성 결합 과정은 등평형 거동을 나타내었다.

• 한국환경복원기술학회지
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• 제19권1호
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• pp.1-11
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• 2016

Currently, urban green space is disappearing due to urbanization, industrialization and various environmental problems including the disruption of the ecology in urban areas. To solve such problems and increase urban green area, roof greening has been suggested as an alternative. Through observing the responses of three plant species (Mukdenia rossii, Dianthus chinensis, and Pachysandra terminalis) plantrd on the soil mixed with Geohumus, this study investigated the effect of Gehumus on soil water content and plant survival. Soil water content of the rooftop soils has been increased when mixed with Geohumus. The responses were proportional to the amount of Geohumus in the mixture. Geohumus exerted a stronger influence on raising soil moisture content for soil A which had lower water-holding capacity. The stress responses of the plants varied in relation to the amount of Geohumus and soil moisture content. The stress response was lowest for Dianthus chinensis and increased in the order of Mukdenia rossii and Pachysandra terminalis. With the highest plant stress, Pachysandra terminalis showed the lowest survival rate among the three species. Without irrigation, the plants survived only for six weeks on green roofs. The survival rate differed depending on the amount of Geohumus mixed. The results of the experiment showed, with some exceptions, that Geohumus helped to improve soil water content, reduce plant stress, and extend plant survival period.

• 한국식품과학회지
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• 제3권1호
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• pp.52-56
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• 1971

토사질을 제거하여 자숙 탈각한 개량 조개육을 BHA 또는 EDTA 처리를 하여 열풍건조 및 천일건조 하였다. 이 건제품을 유리병에 넣어 밀폐한 다음 암실에서 3개월간 저장 하였을 때 색소 잔존율 및 흡수성의 변화를 실험한 결과를 요약하면 다음과 같다. 1) 열풍건제품과 천일건제품 모두 저장중 색소 소실이 심하였다. 2) BHA를 처리한 제품은 EDTA 처리 또는 대조제품 보다 저장중 색소 소실이 적었다. 3) 열풍건제품과 천일건제품 모두 저장중 흡수율이 현저하게 감소하였다. 그리고 BHA 또는 EDTA 처리가 흡수성에 미치는 뚜렷한 효과는 찾아 볼 수 없었다.

• 한국식품과학회지
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• 제36권6호
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• pp.952-958
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• 2004

식이섬유원으로서 메조와 차조 분말을 sponge cake 제조에 이용하고자 10-50%의 비율로 첨가하여 cake 제조적성 및 이들의 이화학적 특성을 조사하였다. 총 식이섬유는 박력밀가루가 2.23%인데 비하여 메조 5.04%, 차조 5.72%로서 2배 이상 높았으며, alkaline water retention capacity는 메조, 차조 모두 첨가량이 증가함에 따라서 증가하였다. Rapid Visco Analyser에 의한 호화특성에서 maximum, minimum 및 final viscosity는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Mixograph에 의한 반죽의 리올로지특성에서 peak time 및 peak height는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 crust color의 L 값은 메조의 경우 첨가량이 증가함에 따라서 증가하였으나, 차조첨가군은 대조군보다는 L 값이 높았지만 첨가량이 증가함에 따라서 감소하는 경향을 보였다. Crumb color의 L 값은 메조, 차조첨가군 모두 대조군보다 낮았으며, 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 부피는 메조 및 차조를 첨가함으로써 감소하였고, 10% 첨가수준에서는 유의적인 차이가 없었으나 20% 첨가수준부터는 대조군에 비해 품질이 떨어졌다.

• 한국식품영양학회지
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• 제23권2호
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• 동아시아식생활학회지
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• 제22권1호
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• 한국산림과학회지
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• 제90권6호
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• pp.683-691
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• 2001

산림의 수원함양기능 지표로서 표층토양에서의 조공극률(組孔隙率)(pF2.7)에 영향하는 인자를 밝히기 위해 1995년 3월부터 10월까지 전국의 활엽수림 표본조사구를 대상으로 입지, 토양, 임분환경인자 등 총 24종에 대하여 spss/pc+를 이용하여 상관 분석하였다. 표층토양에서의 조공극률에 영향을 미치는 인자는 B층 토양에서의 조공극률, 하층식생 피복도, 표층 토양의 유기물함량비, F층 두께 등 4개 인자가 유의한 정(正)의 상관관계를, 표층토양의 견밀도, 10cm 깊이의 토양견밀도가 각각 5%, 1% 수준에서 유의한 부(負)의 상관관계를 나타내었다. Stepwise를 이용한 다중회귀분석결과 산림의 수원함양기능 증대에 영향하는 표층토양에서의 조공극률에 영향하는 인자는 B층 토양에서의 조공극률, 유기물함량비 등 2개 인자이었다.