• 한국식품영양학회지
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• 제11권5호
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• pp.482-487
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.

• 공업화학
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• 제16권2호
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• pp.212-216
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• 2005

아연도금 강판의 부식을 방지하기 위하여, 방청제로서 사용하고 있는 벤조트리아졸을 유기화제로 사용하여 이를 Na-montmorillonite (Na-MMT)에 삽입시켰다. 이것을 XRD로 관찰한 결과 벤조트리아졸의 삽입으로 인하여 MMT의 층간 거리가 증가하였음을 보여주고 있다. 그리고 코팅액으로 사용하기 위하여 벤조트리아졸이 삽입된 MMT를 이용하여 수용성 poly(ethylene-co-acrylic acid) (PEA) 나노복합재료를 제조하였다. 나노복합재료는 PEA 매트릭스에 실리케이트가 단일층으로 잘분산되어 있는 박리형 나노복합재료임을 보여주고 있다. 이것을 인용하여 아연도금강판에 코팅하여 염소분무 시험한 결과 금속의 내식성을 현저히 증가시켰다. 이러한 결과는 PEA 매트릭스에 균일하게 분산되어 있는 실리케이트 층에 의한 산소투과도 감소와 방청제의 효과에 의한 것이다.

• 한국토양비료학회지
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• 제30권3호
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• pp.226-233
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• 1997

시설재배지내 염류집적의 원인중 토양의 물리적 구조변화가 염류집적에 미치는 영향을 조사를 위한 기초연구로서, 10년이상 비닐하우스 농사를 실시해온 충남 예산군 오가면의 시설재배지 토양의 깊이 변화(0~60cm)에 따른 토양 용적밀도 변화와 염류집적 분포를 조사하여 다음과 같은 결과를 얻었다. 시설재배지 토양의 용적밀도 분포특성은 경운층 이상에서는 용적밀도 약 $1.2Mg/m^3$, 경운층 이하(20cm)에서는 농기계의 반복사용에 의한 다져짐(Compaction) 발생으로 높은 용적밀도(약 $1.5Mg/m^3$)의 경반층(硬盤層)이 형성되어 있으며, 그로 인한 토양수의 수직이동의 지연과 표층토내 염류집적이 가속화되는 것으로 조사되었다. 표층토 10cm 이내의 전기전도도(EC)는 5.08 dS/m, pH 6.7, ESP 6.4로 US Salinity laboratory 분류에 의해 염류 집적지(Saline soil)로 분류되었다. 경반층(硬盤層)의 영향에 의해 EC값은 20cm 이후부터 크게 감소하여, 30cm 이후에서는 약 0.7 dS/m의 낮은 EC값을 보였다. 치환성 양이온과 수용성 음이온의 대부분은 표층토 20cm이내에 집적되었으며, 경반층(硬盤層) 층 이하에서는 미미한 농도의 이온만이 검출되었다. 시설재배지 토양내 EC 및 이온분포가 경운층 전후 사이에 큰차이를 보이게 하는 여러 요인들중 경반층(硬盤層) 형성에 의해 부분적으로 관여한 것으로 조사 되었다.

• 한국환경과학회지
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• 제27권7호
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• pp.597-610
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• 2018

This study observed particulate matter ($PM_{2.5}$ and $PM_{10}$) in the downtown area of Jeju City, South Korea, to understand the chemical composition of particulates based on an analysis of the water-soluble ionic species contained in the particles. The mass fraction of the ionic species in the sampled $PM_{10}$ and $PM_{2.5}$ was 44.3% and 42.2%, respectively. In contrast, in Daegu City and Suwon City, the mass fraction of the ionic species in $PM_{2.5}$ was higher than that in $PM_{10}$. The chloride depletion percentage of $PM_{10}$ and $PM_{2.5}$ in Jeju City was higher than 61% and 66%, respectively. The contribution of sea-salt to the mass of $PM_{10}$ (5.9%) and $PM_{2.5}$ (2.6%) in Jeju City was similar to that in several coastal regions of South Korea. The mass ratio of $Cl^-$ to $Na^+$ in the downtown area of Jeju City was comparable to that in some coastal regions, such as the Gosan Area of Jeju Island, Deokjeok Island, and Taean City. The mass fraction of sea-salt in $PM_{10}$ and $PM_{2.5}$ was very low, and the concentration of sodium and chloride ions in $PM_{10}$ was not correlated with those in $PM_{2.5}$ ($R^2$ < 0.2), suggesting that the effects of sea-salt on the formation of particulate matter in Jeju City might be insignificant. The relationship between $NH_4{^+}$ and several anions such as $SO_4{^{2-}}$, $NO_3{^-}$, and $Cl^-$, as well as the relationship between the measurement and calculation of ammonium ion concentration, suggested that sea-salts may not react with $H_2SO_4$, and $(NH_4)_2SO_4$ may be a major secondary inorganic aerosol component of $PM_{2.5}$ and $PM_{10}$ in Jeju City.

• BMB Reports
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• 제41권5호
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• pp.382-387
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• 2008

It is known that the stable protein 1 (SP1) detected in aspen plants remains soluble upon boiling and that sp1 expression in transgenic aspen is resistant to salt stress. Presently, we analyzed the effect of expression of SP1 in Arabidopsis thaliana plants and their response to high temperature stress. After $45^{\circ}C$ for 16 h, relative to wild type plants, sp1 transgenic plants exhibited stronger growth and were better in several physiological properties including chlorophyII, chlorophyII fluorescence, water content, proline content, and malondialdehyde content. These preliminarily results suggest that the over-expression of SP1 may notably enhance heat-tolerant level of transgenic A. thaliana plants.

• Archives of Pharmacal Research
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• 제23권2호
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• pp.163-166
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• 2000

The effects of modifiers such as methanol, water diethylamine in methanol (10 v/v %), and diethylamine in water (10 v/v %) were investigated at three different concentrations (1, 5, and 10 v/v %) of the modifiers in supercritical $CO_2$ (SC-$CO_2$) in order to enhance the supercritical fluid extraction (SFE) efficiency of cephalotaxine from Cephalotaxus wilsoniana Leaves. Among the modifiers employed, methanol basified with diethylamine was found to greatly enhance the extraction efficiency relative to any other modifiers employed. The results suggest that cephalotaxine in plant matrices may be readily changed from SC-$CO_2$-insoluble salt to SC-$CO_2$-soluble free base by basified modifiers. In addition, SC-$CO_2$modified with basified methanol could enhance the extraction efficiency of cephalotaxine more than 30% when compared to the conventional organic solvent extraction.

• 한국가금학회지
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• 제21권4호
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• pp.277-284
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• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.

• 보존과학회지
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• 제17권
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• pp.73-82
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• 2005

분황사석탑은 가장 오래된 신라시대의 모전석탑이다. 탑신부는 벽돌처럼 제작된 검은 안산암으로 이루어져 있으며, 화강암으로 조성된 감실이 1층탑신석에 있다. 1915년 대대적인 수리가 행해졌으나, 현재 석탑의 구성암석에서는 여러 손상의 형태들이 나타나고 있다. 특히 구성화강암 표면에서는 박리 사질상입자분해 등이 심하게 나타나고 있다. 본 연구에서는 다양한 분석을 통하여 구성화강암의 정확한 훼손현황을 살펴보았고, 탑신부에 나타나고 있는 백화현상과의 관계를 통해 그 손상원인을 찾아보았다. 연구결과, 구성 화강암은 석탑 표면에 발생된 백화현상의 원인 물질로 인해 훼손이 가중되고 있는 것으로 알려졌다. 백화현상의 원인 물질은 질산나트륨. 황산칼슘, 황산나트륨 등의 수용성 염류로, 백색 줄눈몰타르에서 기인한 것이다. 석탑의 외부는 이러한 백색 줄눈몰타르가 수분과 반응하여 재결정화되고 있지만, 많은 부분이 빗물에 의해 씻겨 내려가다가 밖으로 배수되는 것으로 생각된다. 이 과정에서 빗물에 용해된 염성분들이 감실을 구성하고 있는 화강암을 거쳐가게 되고, 다공성의 화강암은 모세관현상에 의해 이 염들을 수분과 함께 암석의 내부로 흡수한다. 그러므로 구성화강암이 갖고 있는 염문제를 줄일 수 있는 방법은 백색 줄눈몰타르를 용해성이 적은 다른 물질로 대체하는 것이다. 또한 석탑내부로 흘러들어온 수분이 백색 줄눈몰타르를 용해시킬 수 있기 때문에, 상부에서 석탑내부로 수분이 흘러내리지 않도록 조치를 취하는 것이 필요하다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• 한국가금학회지
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• 제24권1호
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.