• 한국동물학회지
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• 제16권2호
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• pp.127-137
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• 1973

Monosodium glutamate는 많이 쓰이고 있는 화학조미료이다. 인간을 비롯하여 생쥐, 원숭이(Rhesus monkey), 초파리등의 동물에 대한 MSG의 영향을 실험 검토하여 MSG가 해롭다 또는 그렇지 않다는 상반된 여러 보고가 있다. 초파리(Drosophila melanogaster)의 발생에 대한 MSG의 영향을 조사하여 이렇듯 엇갈린 보고를 검토 확인할 목적으로 여러가지 농도의 MSG와 cane sugar media(대조구)에 두 계통의 초파리(Oregon-R와 Sinchon-I)를 사육해서 우화해 나온 $F_1$초파리의 수를 조사 검토한 결과는 다음과 같다. 1) MSG의 처리는 초파리의 어느 계통에서나 다 같이 그 농도가 증가함에 따라 발생에 억제적 효과를 나타내는 동시에 10% 이상의 농도에서는 성층의 생육조차 불가능하였다. 2) Cane sugar는 초파리 발생에 억제적이라기 보다 오히려 촉진적 효과를 보이는 것같다. 3) MSG나 cane sugar처리구에서 다 같이 Sinchon-I이 Oregon-R보다 $F_1$ 산출수가 많았는데 이것은 Sinchon-I이 Oregon-R보다 생식 및 생존력이 강함을 암시하여 그 원인으로서 사육하는 동안 근친교배되는 기간의 차이라고 생각된다. 4) Muller-5 test는 부정적 결과를 나타냈는데 이것은 MSC가 mutagenic effect가 없음을 시사하고 있다. 5) MSG의 초파리 발생에 대한 억제적 효과에 관한 생리학적 기구는 아직 미지의 문제인데 이것은 조만간 해결하여야 할것이다.

• 한국건축시공학회지
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• 제23권6호
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• pp.703-714
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• 2023

본 연구에서는 효율적인 콘크리트용 당류계 초지연제를 개발하기 위해 현재 시판되고 있는 당 성분의 물질들을 대상으로 이들의 종류 및 혼입률 변화에 따른 시멘트 페이스트의 응결지연 특성, 압축강도 발현 특성 및 미시구조 특성을 분석하고자 하였다. 당류계 초지연성 혼화제 중 백설탕, 슈가파우더 및 스테비오사이드를 사용할 경우 응결지연에 효율적인 것으로 나타났다. 슈가파우더 및 스테비오사이드를 제외한 여타 배합의 경우 Plain 대비 동등한 수준의 압축강도를 발휘하는 것으로 나타났다. 특히, 백설탕의 경우 0.2% 혼입시 재령 1일에서 강도가 발휘되지 않다가 재령 28일에서는 Plain과 비교하여 동등 이상의 강도를 발휘하는 것으로 나타났다. XRD, SEM 및 EDS 분석 결과, XRD를 통해 백설탕에 의한 C₃S의 수화지연(응결 지연)을 확인하였으며, EDS의 정량 분석을 통해 추가적으로 확인할 수 있었다. 수화물의 유무는 SEM를 이용하여 존재를 확인하였다. 본 연구 범위에 한하여 콘크리트용 당류계 초지연성 혼화제로써 백설탕을 사용할 경우 응결지연 성능 및 압축강도 발현 성능에 효과적일 것으로 판단된다.

• 한국작물학회지
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• 제39권2호
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• pp.139-145
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• 1994

보리(Hordeum vulgare L.) 품종인 백동을 공시하여 Polyethylene glycol로 배지의 수분 potential을 0, -5bar, -10bar, -15bar, -200bar로 조절하여 종자를 침지후 초기의 발아율, 발아속도, 호흡계수, $\beta$-amylase 활성과 환원당, 종자의 생건비 등을 조사하여 발아에 미치는 수분부족의 영향을 시험한 결과를 요약하면 다음과 같다. 1. 수분이 부족할 수록 발아율의 감소 및 발아속도 지연이 극심하였다. 2. 호흡계수(Respiratory quotient :R.Q.)는 배지의 수분 potential이 낮아짐에 따라 점차 증가한다. 3. $\beta$-amylase의 활성은 배지의 수분potential이 높아짐에 따라 높아지고 환원당량도 많아지는데 이는 종실이 충분한 수분을 흡수하지 못한 상태에서 흡수된 수분중 상당량이 세포의 구조적 수분이나 구조유지에 사용되어지기 때문이다. 4. 흡습종자의 생건비는 배지의 수분potential이 높아짐에 따라 낮아지나 심한 수분부족에 처하게 되면 도리어 상승한다. 5. 배지의 수분 potential이 -10bar이상으로 유지되어야 종자가 정상적인 발아를 하며 초기생육도 왕성하게 유지될 수 있겠다.

• 한국응용과학기술학회지
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• 제6권2호
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• Preventive Nutrition and Food Science
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• 제20권2호
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• pp.102-109
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• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

• 생명과학회지
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• 제11권3호
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• pp.211-217
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• 2001

Optimum processing conditions of vinegar using esa tangle extracts were investigated. Sea tangle vineagr was prepared by adding 3% and 5% of glucose, 6% and 10% of ethanol to sea tangle extracts and inoculating acetic acid bacteria. After fermentation for 30 days at 3$0^{\circ}C$, pH was similar to 3.22, 3.21, 3.25 and 3.28 days it was 4.75%, 4.77%, 5.61% and 5.87% respectively. Contents or reducing sugar was 0.70%, 0.70%, 0.88% and 0.89% in initial time of fermentation but it was rapidly decreased by 10 days of fermentation to 0.20%, 0.19%, 0.22%, and 0.21%, respectively. Ethanol contents was 5.88%, 9.77%, 5.75% and 9.68% in initial time of fermentation but it was rapidly decreased by 15 days of fermentation to 1.05%, 1.62%, 0.45% and 1.23%, respectively and it was addition of 5% glucose and 6% ethanol and fermentation for 20 days at 3$0^{\circ}C$. Quality for sea tangle vinegar manufactured using optimum condition were as follows respectively; pH 3.25, acidity 5.38%, total sugar 1.72%, iodine 1,537.2 ppm.

• 한국식품조리과학회지
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• 제29권2호
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• pp.153-160
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• 2013

This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.

• 한국축산식품학회지
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• 제32권2호
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• 한국식품영양학회지
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• 제34권3호
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• pp.302-309
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• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• 한국식생활문화학회지
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• 제17권5호
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.