• Title/Summary/Keyword: adding ratio

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Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients (송화설기의 재료 배합비에 따른 관능적$\cdot$텍스쳐 특성)

  • Lee Hyo-Gee;Kim Ha-Jung;Cha Gyung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.505-513
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    • 2005
  • The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.

Protective Effect of Ginsenoside R0 on Anoxic and Oxidative Damage In vitro

  • Jiang, Zhou;Wang, Yuhui;Zhang, Xiaoyun;Peng, Tao;Li, Yanqing;Zhang, Yi
    • Biomolecules & Therapeutics
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    • v.20 no.6
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    • pp.544-549
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    • 2012
  • To examine the neuroprotective effects of ginsenoside R0, we investigated the effects of ginsenoside R0 in PC12 cells under an anoxic or oxidative environment with Edaravone as a control. PC12 neuroendocrine cells were used as a model target. Anoxic damage or oxidative damage in PC12 cells were induced by adding sodium dithionite or hydrogen peroxide respectively in cultured medium. Survival ratios of different groups were detected by an AlamarBlue assay. At the same time, the apoptosis of PC12 cells were determined with flow cytometry. The putative neuroprotective effects of ginsenoside R0 is thought to be exerted through enhancing the activity of antioxidant enzymes Superoxide dismutases (SOD). The activity of SOD and the level of malondialdehyde (MDA) and intracellular reactive oxygen species (ROS), were measured to evaluate the protective and therapeutic effects of ginsenoside R0. Ginsenoside R0 treated cells had a higher SOD activity, lower MDA level and lower ROS, and their survival ratio was higher with a lower apoptosis rate. It is suggested that ginsenoside R0 has a protective effect in the cultured PC12 cells, and the protection efficiency is higher than Edaravone. The protective mechanisms of these two are different. The prevent ability of ginsenoside R0 is higher than its repair ability in neuroprotection in vitro.

The Leaching of Gold-silver from Refractory Gold Concentrate by Chlorine-hypochlorite Solution (염소-차아염소산 용액에 의한 저항성 금 정광으로부터 Gold-silver 용출)

  • Cho, Kang-Hee;Kim, Bong-Ju;Oh, Su-Ji;Choi, Seoung-Hwan;Choi, Nag-Choul;Park, Cheon-Young
    • Journal of the Mineralogical Society of Korea
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    • v.25 no.3
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    • pp.123-130
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    • 2012
  • Leaching experiments of gold and silver from roasted concentrate were carried out using a chlorine-hypochlorite solution. The leaching rate of gold was 75% at 1.5:1 ratio of chlorine and hypochlorite and increased to 81% with adding 1 M NaCl. However, at 1% pulp density and at $65^{\circ}C$, the leaching rates of Au were close to 100%. XRD analysis identified quartz in the solid residues after digestion of roasted concentrate with aqua regia or chlorine-hypochloride leaching solution. This suggests that the gold may not be leached out of the quartz in aqua regia or chlorine-hypochlorite solution. In order to leach the gold from the quartz, the concentrate will have to be pre-treated through ultra-fine grinding or treated with stronger oxidative agents.

Improvement in functional properties of conger eel skin gelatin by succinylation (Succinylation에 의한 붕장어껍질 젤라틴의 기능성 개선)

  • Kim, Jin-Soo
    • Applied Biological Chemistry
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    • v.39 no.4
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    • pp.282-286
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    • 1996
  • To effectively utilize fish skin gelatin as a material for quality improvement in surimi gel from fish with a red muscle, conger eel skin gelatin was modified with succinic anhydride, and funtional properties such as emulsifying activity and emulsifying stability were determined. The degree of chemical modification incresed up to 0.3 g of succinic anhydride/g of gelatin, above this adding ratio a nearly constant value was reached. The maximum amount of modification was about 90%. The emulsifying activity and emulsifying stability of gelatin gradually increased up to 89.8% of succinylation extent, little changed above of succinylation extent. The other functional properties as solubility, water holding capacity, foam expansion and foam stability were improved following succinylation with 0.3 g of succinic anhydride/g of gelatin. Amino acid composition of succinylated gelatin was similar to that of unmodified gelatin. Heavy metal contents such as cadmium, lead, copper and zinc of succinylated gelatin were lower than those of unmodified gelatin.

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The Properties of Concrete Incorporating Stone Powders as Part of Fine Aggregates (잔골재의 일부로 사용된 부순골재 미분말이 콘크리트 성질에 미치는 영향)

  • Kang, Su-Tae;Seo, Jun-Young
    • Journal of the Korea institute for structural maintenance and inspection
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    • v.20 no.5
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    • pp.116-122
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    • 2016
  • This study was intended to evaluate the properties of concrete incorporating stone powders which are created during crushing natural stones to produce crushed aggregates. For concretes with 0~30 wt.% partial replacement fine aggregates with stone powders, experiments of slump, air content, strength and drying shrinkage were carried out. The experiments found that the increase of the amount of stone powders sharply decreased slump and air content. Partially using stone powders instead of fine aggregates was found to increase both compressive and tensile strength slightly. Substituting higher amount of stone powders presented higher drying shrinkage. When HRWRA was added into the concrete with stone powders in order to obtain workability similar to that of plain concrete without stone powders for the same water-cement ratio and unit weight of cement, air content increased with the amount of HRWRA but strength and drying shrinkage were hardly affected by adding HRWRA.

A Study on Selective Catalytic Reduction(SCR) for the Radioactive Waste Incineration Process (방사성 폐기물 소각공정을 위한 선택적 촉매 환원법 연구)

  • Lee, Han-Soo;Kim, In-Tae;Chung, Hongsuk;Ahn, Do Hee;Kim, Jong-Ho;Yang, Hee-Sung;Hwang, Jae-Young;Kim, Sang-Hwan
    • Applied Chemistry for Engineering
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    • v.7 no.4
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    • pp.670-678
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    • 1996
  • The characterization of catalysts for the selective catalytic reduction(SCR) was investigated to remove NOx discharge from radioactive waste incinerator. The catalyst was prepared by impregnating $V_2O_5$, $MoO_3$, and $SnO_2$ on honeycomb shaped $TiO_2$. The effects of the type of catalysts, reaction temperature, feed composition, and mole ratio of $NH_3/NO$ on the reaction characteristics were evaluated in a laboratory scale reactor. The 10% $V_2O_5/TiO_2$ catalyst showed the highest NO to $N_2$ conversion of 94.4% at $350^{\circ}C$ and the temperature range for higher conversion was broadened by adding thermally stable promoters, $MoO_3$.

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The Effect of Green Tea Powder on Quality of Dasik (녹차분말 첨가가 다식의 품질 특성에 미치는 영향)

  • Yun, Geun-Young;Kim, Myoung-Ae;Hyun, Ji-Soo
    • Journal of the Korean Society of Food Culture
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    • v.20 no.5
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    • pp.532-537
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    • 2005
  • This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

Quality Characteristics of Barley Leaves Tea White Bread with Hemicellulase (헤미셀룰라아제를 첨가한 보리잎차 식빵의 품질 특성)

  • Yeom, Kyung-Hun;Kim, Mun-Yong;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.178-185
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    • 2010
  • Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

Effect of Paprika(Capsicum annuum L.) Juice on the Acceptability and Quality of Wet Noodle(I) (파프리카즙 첨가가 생면의 기호와 품질에 미치는 영향(I))

  • 황재희;장명숙
    • Korean journal of food and cookery science
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    • v.17 no.4
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    • pp.373-379
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    • 2001
  • In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p<0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p<0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p<0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

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Effects of CNT Additions on Mechanical Properties and Microstructures of Cement (CNT 첨가량에 따른 시멘트의 역학성능 및 미세구조의 영향)

  • Oh, Sungwoo;Oh, Kyeong-seok;Jung, Sang-hwa;Chung, Wonseok;Yoo, Sung-won
    • Journal of the Korea institute for structural maintenance and inspection
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    • v.21 no.6
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    • pp.162-168
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    • 2017
  • Carbon nanotube(CNT) is one of the promising construction materials to produce concrete with high strength and durability by adding in the concrete mixtures from various researches. Also, its superior heat conductivity can be one of the options to develop self-heating concrete. In this research, the fundamental study was conducted to investigate mechanical properties and microstructures of cement pastes and mortars by strength tests and porosity measurement with several CNT additions, which were 0 wt%, 0.115 wt%, 0.23 wt% and 0.46 wt% of CNT-cement ratio. Compressive and flexural strength test were conducted at 3, 7 and 28 days, and pore characteristics were investigated by mercury intrusion porosimetry. SEM-EDS and Thermogravimetric analysis(TGA) were conducted to prove the hydration product types and CNT dispersion in the cement matrix. As a result, even though high amount of CNT additions were caused worse performance, mixtures with 0.115 wt% of CNTs developed the similar performance with plain mixture.