• Journal of Forest and Environmental Science
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• 제18권1호
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• pp.87-96
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• 2001

간벌과 수형조절이 종자생산량을 증가시키므로 이로 인해 잣 종자의 성분에 어떠한 영향을 끼치는지에 대하여 알아보기 위해 각 처리별(간벌목, 무간벌목, 채종목, 1m 단간목 및 2m 단간목)로 종자성분 분석을 실시한 결과는 다음과 같다. (1) 간벌목과 무간별목의 일반성분(수분, 회분, 조지방 및 조단백질)은 두 처리간 유의성이 인정되지 않아 간벌이 종자의 성분에 영향을 주지 않는 것으로 나타났으며, 채종목과 수형조절목(1m 단간목, 2m 단간목)의 일반성분 역시 두 처리간 유의성이 인정되지 않아 수형조절 또한 종자의 성분에 영향을 주지 않는 것으로 나타났다. (2) 간벌목과 무간별목의 지방산 분석은 함유량의 대부분(94% 이상)을 차지하는 Linoleic acid(18:2), Oleic acid(18:1), Palmitic acid(16:0)가 처리간 유의성이 인정되지 않았고, 필수지방산 2종을 모두 함유하고 있어 간벌은 잣 종자의 지방산 함량에 영향을 주지 않는 것으로 나타났으며, 채종목과 수형조절목의 지방산 역시 함유량의 대부분(93% 이상)을 차지하는 Linoleic acid(18:2), Oleic acid(18:1), Palmitic acid(16:0)가 처리간 유의성이 인정되지 않았으며, 필수지방산 2종을 모두 함유하고 있어 수형조절은 잣 종자의 지방산 함량에 영향을 주지 않는 것으로 나타났다 따라서 간별과 수형조절에 따른 구과 생산량의 증대는 종자의 일반성분과 지방산 함량에 영향을 주지 않는 것으로 사료된다.

• 한국축산식품학회지
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• 제37권4호
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• 한국식품조리과학회지
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• 제9권2호
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• 한국식품저장유통학회지
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• 제20권4호
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• pp.532-538
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• 2013

복분자 추출물을 이용하여 과립차를 제조하고자 가공특성을 조사하였다. 복분자 추출물과 당 및 산을 적용하여 추출물 함량($X_1$, 0.4~1.2 g), 당 함량($X_2$, 6~10 g) 및 구연산 함량($X_3$, 0.1~0.3 g)의 비율로 혼합하여 과립에 관능적 특성 및 Hunter's color를 반응표면분석을 통하여 모니터링 하였다. 색상에 대한 가장 우수한 관능평점을 나타내는 배합비는 추출물 함량 0.96 g, 당 함량 7.05 g 및 구연산 함량 0.232 g이었다. 관능적으로 가장 우수한 향미를 나타내는 배합비는 추출물 함량 0.86 g, 당 함량 6.04 g 및 구연산 함량 0.215 g이었다. 관능적으로 가장 우수한 맛을 나타내는 배합비는 추출물 함량 0.92 g, 당 함량 6.39 g 및 구연산 함량 0.251 g이었다. 전반적인 기호도가 가장 높은 배합비는 추출물 함량 0.86 g, 당 함량 6.65 g 및 구연산 함량 0.272 g이었다. Hunter's color b값의 반응표면은 전반적인 기호도의 반응표면과 가장 유사한 것으로 나타났다. 따라서 복분자 과립차의 Hunter's color와 기호도는 Hunter's color a값 6.0, 복분자 추출물 함량 0.8 g 및 당 함량 0.6 g에서 선호되었다.

• 지질공학
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• 제27권3호
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• pp.345-351
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• 2017

Acid drainage in civil engineering structures such as tunnels may lead to the deposition of precipitates that clog drainage channels and pipework. In evaluating acid drainage, the Fe content of water and precipitates, indicated by reddish brown coloration of rock surfaces, rivers, and soils, may be an important factor. In this study, acid drainage was evaluated by analyzing the Fe content of reddish brown seepage water that occurred in part of a tunnel. Geological investigations around the tunnel revealed a hydrothermal alteration zone cutting the bedrock, and cropping out in the upper parts of the tunnel. Analysis of drillcore revealed many fracture zones and veins. Inductively coupled plasma spectrophotometric analyses of water, precipitates, and soil samples, collected in the seepage water zone and around the tunnel, were conducted to evaluate acid drainage. The Fe content of seepage water in the tunnel was 0.030-0.333 mg/kg, which is 2-22 times higher than in local groundwater. The Fe content of precipitates in the tunnel was 165,403-301,051 mg/kg, similar to the 206,167-422,964 mg/kg content of drillcore from the hydrothermal alteration zone located above the tunnel. It is concluded that the seepage water is derived from Fe-containing acid drainage flowing in perforated tunnel drainpipes along the fracture zones and veins around the hydrothermal alteration zone.

• 한국수산과학회지
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• 제43권6호
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• pp.589-597
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• 2010

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

• 한국수산과학회지
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• 제48권3호
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• pp.275-283
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• 2015

This study compared the sensory and nutritional characteristics of mottled skate Beringraja pulchra caught off Ulleung Island (U-MS), Korea, with those caught off Daecheong Island (D-MS). Based on their trichloroacetic acid-soluble nitrogen content, free amino acid content, and taste value, the taste of intermediate weight female U-MS was superior to that of both other U-MS and D-MS. The urea content of U-MS was higher in females than males and increased in the order heavy>intermediate>light individuals. There was, however, no difference in urea content between U-MS and D-MS. The taste and flavor characterization results suggest that the level of ammonia, which was converted from urea, influenced the quality of fermented U-DS. With the exception of the light U-DS, the other U-MS exhibited no difference in terms of hardness. The total amino acid content of U-MS was higher in females than males and increased in the order intermediate > heavy > light individuals. The total amino acid content of U-MS was also higher than that of D-MS. The major amino acids of all MSs were aspartic acid, glutamic acid, leucine, and lysine.

• Food Science and Biotechnology
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• 제17권1호
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• pp.80-84
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• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.

• 한국식품영양과학회지
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• 제28권1호
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• pp.53-60
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• 1999

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.

• 운동영양학회지
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• 제16권1호
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• pp.35-41
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• 2012

We investigated the role of fatty acid availability on skeletal muscle AMPK activity and adenine nucleotide content. To investigate the chronic effects of elevated fatty acid in vivo Sprague-Dawley rats were fed a chow diet (15% fat) or a diet high in saturated (SAFA, 52% fat) or polyunsaturated (PUFA, 52% fat) fat for eight weeks. High fat diets increased (P < 0.05) plasma FFA levels by 25%. AMPK activity was increased in SAFA and PUFA rats and occurred in the absence of changes in ATP, AMP, phosphocreatine and glycogen content. These results suggest that increasing fatty acid availability increases AMPK activity independent of changes in the cellular energy charge, and implicate the regulation of AMPK by a covalent mechanism. These data also support the contention that increasing fatty acid availability can increase subsequent fatty acid oxidation by an AMPK-mediated process.