• 보존과학회지
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• 제36권5호
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• pp.368-382
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• 2020

백자 철화 인물형 명기는 전시 후 철수하는 과정에서 염 손상이 확인되었다. 이 연구에서는 유물의 보존방안을 마련하기 위해 염 손상 상태를 분석하고 재질 특성과 전시환경을 검토하여 손상 메커니즘을 파악하였다. 명기 표면에 결정화된 탄산염(Na₂CO₃)은 수용성 알칼리염으로 흡습성이 높고 물에 잘 용해되며 온도가 상승할수록 용해도가 증가한다. 재질 분석 결과, 명기는 1000℃ 부근에서 소성된 저화도 백자로 연유(鉛釉)가 시유되었고 유약 면에는 빙렬이 있어 표면 물성이 취약한 상태였다. 전시환경 분석 결과, 공조기 가동에 따라 환경제어가 되는 전시실에 비해 진열장 내부는 온·습도가 높은 환경에 노출되면서 결로 등 수분환경 조성이 예측되었다. 또한 공조기 가동과 중단에 따른 급격한 온·습도 변화에 노출된 것을 확인하였다. 이를 통해 명기 내 잔류한 수용성 염이 온도 변화에 따라 상대적으로 취약한 부위인 유약층 표면 쪽으로 이동하고, 건조환경에서 수분이 증발함에 따라 염의 결정화 압력 작용하여 표면 손상이 가중된 것으로 판단된다.

• The Korean Journal of Ecology
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• 제16권2호
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• pp.135-149
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• 1993

본 연구는 갈대(Phragmites commµm‘s Trin.)의 생태형적 변이를 조사하기 위해 1990년 3월 부터 1992년 10월까지 한반도 서남해안에 위치한 무안반도에서 토양 염분농도가 다른 염습지, 기수 및 육수지역의 갈대 개체군에서 종자를 채종하여 발아율, 발아세 및 유모의 단백질 패턴 등을 조사하였다. 온도별 갈대개체군의 발아율은 $25^{\circ}C$에서 기수와 육수지역이 100%, 염습지지역이 95%로 가장 발아율이 높았으며 염습지와 기수는 $20^{\circ}C$와 $30^{\circ}C$에서 비슷한 경향을 보였고 $15^{\circ}C$에서 감소하 였다. 발아 개시일은 모든 개체군이 $25^{\circ}C$와 $30^{\circ}C$에서 빠른 경향을 보였고 $20^{\circ}C,\;15^{\circ}C$$의 순으로 지연되었다. 발아 속도계수는 $25^{\circ}C$에서 염습지가 36.75로 가장 높게 나타났으며, 기수, 육수지역 의 순이었다. 발아상에 있어서 염분농도별 각 개체군 간의 발아율은 3.0%의 염분농도에서 염습지의 경우 30%(파종 10일 후)로 감소하였으며 기수지역은 2.5%, 육수지역은 전혀 발아하지 않았다. 염분 농도별 발아 개시일은 발아상의 염분농도가 증가함에 따라 염습지, 가수지역, 육수지역의 순으로 염습지지역이 가장 빨랐다. 발아세도 대조구에서 가장 높게 나타났으며 발아상의 염분농도가 0.5%에서 3.0%로 높아짐에 따라 개체군별로 점점 감소하여 염습지가 3.0%의 염분농도에서 9.50, 기수지역 이 0.75, 육수지역은 0으로 나타났다. 유묘의 수용성 단백질의 패턴은 SDS page법에 따라 분석하였다. 전기영동 결과 개체군들간 발현되는 단백질의 종류와 양이 뚜렷한 차이를 보였다. 이상의 결과 한반도의 해안과 내륙에 분포하는 갈대개체군들의 생육지의 토양 염분농도에 따라 염습지형, 기수형 및 육수형으로 생대형적 변이가 이루어진 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Journal of Plant Biology
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• 제36권1호
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• pp.113-120
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• 1993

Effects of various NaCl concentrations on salt-tolerant callus of tobacco were investigated. Selection of NaCl-tolerant (S) callus was conducted by subculturing Nicotiana tabacum cv. BY 4 callus in 200 mM NaCl-containing MS medium for more than 18 months. In spite of the long subculture period, characteristics of salt tolerance were maintained very stably. Significant differences were found in ion contents of each callus which was subcultured with treatment of various NaCl concentrations: Na+ and Cl- became higher but Mg2+, Ca2+ and K+ became lower with the increasing external salt contents. Therefore, the ratios of Na+/Ca2+ and Na+/K+ also increased resulting close to those of halophytic property. The contents of chlorophylls and carotenoids in S callus were estimated to 3.1 and 2.9 times more, respectively. than those of non-selected (NS) callus (control). The higher content of external NaCl tended to increase the amount of water soluble proteins and to decrease the amounts of the total sugars, reducing sugars and free amino acids. The activity of peroxidase was increased with higher contents of external NaCl in S callus, but it was maintained at a higher level than S callus at lower NaCl, followed by a subsequent decrease above 80 mM NaCl in NS callus. These results suggest that S callus may have a biological system converting energy source to efficient growth leading to reduction of the growth inhibition under stress environment.

• 한국세라믹학회지
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• 제35권8호
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• pp.878-884
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• 1998

Synthesis of high purity mullite from korean resourceful kaolin and water-soluble aluminium salts was in-vestigated by addition of mullite seed. Single phase of mullite was formed at 1350$^{\circ}C$ however its mullite con-tent was 31-33% Maximum content of mullite synthesized from kaoin aluminium nitrate and 8wt% mul-lite seed was 98% at 1600$^{\circ}C$ for 4 hours.

• 한국농공학회지
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• 제31권2호
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• pp.92-103
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• 1989

This study was performed in order to produce the basic data for devising irrigation project and desalinization countermeasure through analyzing salt movement and desalinzation effects. The Desalinization experiments with water management practices were carried out, using the soil samples collected in New Manguem tideland. The changes of electrical conductivity, exchangeable sodium percentage, pH and hydraulic conductivity during the desalinization experiments, and the correlations between various factors influencing desalinization, were analyzed by the statistical method. The results obtained from this study were summarized as follows: 1. The sample soils used in this study were salin-sotlic soils with the high electrical conductivity and the high exchangeable sodium percentage, and the soil texture was silt loam. 2. A large amount of the soluble salts was removed in the begining of desalinization experiments. The initial electrical conductivity and the initial exchangeable sodium percentage decreased considerably in the beginning, and were gradually slow in the rate of decrease 3. The value of pH showed a tendency to increase during the desalinization and were little by little slow in the rate of increase, and could be estimated by the regression equation. 4. The initial hydraulic conductivity were raised greatly with gypsum treatment and the penmeability was maintained adequately, The hydraulic conductivity and the leaching time elapsed during the desalinization could be estimated by the regression equation. 5. The water requirement for desalinization with various water management practices could be estimated for a given electrical conductivity, exchangeable sodium percentage, and pH reading respectively.

• Journal of Microbiology and Biotechnology
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• 제20권10호
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• pp.1436-1439
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• 2010

Many studies have clarified that poly(${\gamma}$-glutamic acid) (PGA) increases the solubility of $Ca^{2+}$, suggesting that PGA enhances calcium absorption in the small intestine. However, there has been no report on the specific interaction between PGA and $Ca^{2+}$ in water. We studied the aqueous solution properties of PGA calcium salt (PGA-Ca complex). The chelating ability and binding strength of PGA for $Ca^{2+}$ were evaluated. The PGA-Ca complex was soluble in water, in contrast to the insolubility of poly(acrylic acid) (PAA) calcium salt, and the chelating ability of PGA for $Ca^{2+}$ was almost the same as that of PAA. The globular conformation of the PGA-Ca complex in water was estimated by SEC and viscosity measurements. The chelation ability of PGA for $Ca^{2+}$ was examined by $^1H$ NMR. The present study showing the characteristics of the PGA-Ca complex will provide useful information about the calcium absorption by PGA in vivo.

• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 한국식품과학회지
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• 제29권3호
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• pp.395-399
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• 1997

본 연구는 염용성단백질과 대두유를 사용하여 제조한 고기모형유화물의 지방의 산화에 대한 수용성단백질과 빛의 효과를 알아보기 위하여 $5^{\circ}C$에서 8일간 광선의 조사조건 및 광차단 조건하에서 저장하여 POV와 TBA가의 변화를 측정하여 비교하였다. 유화물 시험구는 모두 네가지로서 염용성단백질로만 제조한 대조구와, 염용성단백질에 수용성단백을 첨가한 WSP시험구, 염용성단백질에 BHA를 첨가한 BHA시험구, 그리고 염용성단백질에 수용성단백질, BHA를 모두 첨가한 BHA+WSP 시험구이었다. 광선 조사 조건하에서 대조구와 BHA를 첨가한 시험구(BHA)간에는 저장 2일째를 제외하고는 저장기간 동안 과산화물가의 큰 변화가 없는 것으로 나타났다. 그러나 TBA가는 저장 4일째를 제외하고는 전반적으로 BHA 시험구가 대조구보다 현저하게 낮게 나타났다. 저장 4일째와 8일째부터는 WSP시험구와 WSP+BHA 시험구는 대조구나 BHA 처리구 보다 높은 과산화물가를 나타냈다. 이러한 경향은 TBA가 측정에서도 유사하게 나타났다. 이러한 결과를 종합해 보면, 육색소인 myoglobin을 함유하고 있는 수용성단백질이 산화를 촉진하였으나 BHA를 첨가해도 산화를 억제하지 못하였다. 수용성단백질과 BHA를 첨가한 고기모형유화물을 형광 조사가 없는 상태에서 냉장 저장하여 측정한 POV값과 TBA가는 형광 조사 시험구들의 결과와 유사한 경향을 보였다. 따라서 광감체나 빛의 조사가 필수적으로 요구되는 $^{1}O_{2}$의 생성보다는 육색소가 주요성분인 수용성단백질에 의해 superoxide anion과 같은 활성산소가 생성되어 POV값이나 TBA가를 증가시키는데 작용한 것으로 사료된다.