• Journal of Dairy Science and Biotechnology
• /
• v.35 no.1
• /
• pp.39-45
• /
• 2017

The market for lactose-hydrolyzed milk is growing due to an increased awareness of lactose intolerance, and increased market interest for modified milk with health claims. The aim of this study was to compare the quality characteristics of 2% lactose-hydrolyzed milk with its lactose hydrolysis rate, with the goal of applying the method to dairy product monitoring in the future. We observed that the freezing point of milk significantly decreased with increasing lactose hydrolysis rate. A linear relationship was found between lactose concentration and freezing point, following the equation (y=-50.416x + 767.91). However, no significant changes were observed in other physicochemical properties of the milk (pH, titratable acidity, total solids and color) (p<0.05). In conclusion, we could predict the residual lactose content quickly and easily in 2% low fat milk by measuring its freezing point. This could represent an easy means for assessing the lactose hydrolysis rate of dairy products.

• Clean Technology
• /
• v.17 no.1
• /
• pp.41-47
• /
• 2011

[ $MnO_2$ ]catalysts were prepared by precipitation method using potassium manganate and manganese acetate. The effect of calcination temperatures of $MnO_2$ catalysts for CO oxidation has been studied and their physicochemical properties were studied by X-ray diffraction (XRD), $N_2$ sorption, temperature programmed reduction of $H_2$ ($H_2-TPR$), and temperature programmed desorption of CO (CO-TPD) techniques. $MnO_2$ calcined at $300^{\circ}C$ catalyst has a large surface area $181m^2/g$ having a narrow pore size distribution at 9 nm. The results of XRD and $H_2-TPR$ showed that the catalysts calcined at different temperatures showed mixed oxidation states of Mn such as $Mn^{4+}$ and $Mn^{3+}$. CO-TPD showed that the quantity of $CO_2$ desorbed was decreased with increasing the calcination temperatures. The catalytic activity over the catalyst calcined at $300^{\circ}C$ exhibited the highest conversion reaching to 100% at $200^{\circ}C$. $H_2O$ vapor showed an inhibiting effect on the efficiency of the catalyst because of co-adsorption with CO on the active sites of manganese oxide catalysts and the initial catalytic activity of CO oxidation could be regenerated by removing $H_2O$ vapor in the reactants.

• Asian Journal of Turfgrass Science
• /
• v.24 no.2
• /
• pp.199-204
• /
• 2010

Much of the coal ash by thermal power plant has gradually been increased, however researches on the recycling of bottom ash has not been investigated enough so far. In this research, the lysimeter test was conducted to find out the possibilities of bottom ash as soil amendment to improve the physiochemical properties of sandy topsoil of turfgrass in golf course. The turfgrass growth test and leaching test were conducted on the lysimeter. The lysimeter columns were manufactured with various topsoil mixing ratios of 0, 10, 20, 30, and 50% of bottom ash with sand. As a result of leachate analysis through the lysimeter column, the higher ratios of bottom ash mixed affect significantly on water holding capacity of topsoil sand media with decreasing of the percolation rate. The results of leachate analysis in every three days interval, the pH of leachate increased with the bottom ash ratios, but the volume of $NO_3$-N, $NH_4$-N and K decreased significantly. However, the level of EC of leachate had constantly maintained. These results indicate that the application of bottom ash may improve turfgrass growth with water holding capability and fertility of sandy topsoil. However, the negative effects of the bottom ash also evaluated by reducing water permeability and solubility of $PO_4$-P by adsorption into soil particles. The results indicates that the reasonable mixing ratio of the bottom ash as soil amendment should be less than 20% (v/v) with sand which has a low water-holding and fertility in golf course topsoil layers.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.362-370
• /
• 2009

Quality changes in semi-dried red pepper (SRP) treated with ozone water were observed upon storage (at $-18^{\circ}C$) after freezing at $-10^{\circ}C$, $-20^{\circ}C$, and $-40^{\circ}C$. Drip loss after treatment was greater than in control peppers, but no significant difference was evident between treatments (p<0.05). We observed that differences between samples decreased as storage time increased. Texture after treatment did not change significantly over a 3-month period. The redness (a-value) after treatment was greater than in the control, but no sample showed significant color alteration after the 3-month period. The capsaicinoid content decreasedas storage time increased, and was also affected by the freezing temperature. However, carotenoid content was not influenced by freezing or storage temperature. Ascorbic acid and free sugar contents showed decreases of 47% and 6.5%, respectively, after semi-drying. The results of sensory evaluation indicated no significant difference between samples in terms of color appearance.

• Journal of Bio-Environment Control
• /
• v.19 no.4
• /
• pp.311-316
• /
• 2010

This study was conducted to investigate the effect of anaerobic fermentation of wheat bran to prevent root-knot nematodes which are infected in plastic house due to over 10 years continuous cultivation of fruits and vegetables. Anaerobic fermentation treatment of wheat bran was done for 20 days by mixture of 2,000 kg fresh wheat bran per 10 are and soil with water in 30 cm soil depth. Chemical treatment of fosthiazate was done by mixture of 6 kg soil for 7 days. Both treatments show suppression of density of rootknot nematodes, especially in anaerobic fermentation treatment. Anaerobic fermentation treatment keeps the low level of root-knot nematode density until 90 days of cultivation and also showed good effect of melon growth. Related with death percentage of melon plant, anaerobic fermentation treatment shows only 3% and also large size of quality fruit but control 65%. Anaerobic fermentation treatment of wheat bran have proved to control the level of root-knot nematodes instead of synthetic chemicals for at least one cropping season and it showed good effect to fruit quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.988-993
• /
• 2012

The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at $30{\pm}1^{\circ}C$. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.

• Journal of the Korean Ceramic Society
• /
• v.38 no.10
• /
• pp.894-900
• /
• 2001

The spinel $Li{Mn_2}{O_4}$ catalysts for $CO_2$ decomposition were synthesized by a sol-gel method using manganese acetate and lithium hydroxide as starting materials through drying at $150^{\circ}C$ for 12 hrs under oxygen atmosphere followed by heat treatment at $480^{\circ}C$ for 12 hrs. The synthesized $Li{Mn_2}{O_4}$ were reduced by hydrogen for 3 hrs at various temperatures and the decomposition rate of carbon dioxide was investigated at 300, 325, 350, 375 and $400^{\circ}C$ using the $Li{Mn_2}{O_4}$ reduced by hydrogen gases. As a result of experiment, the optimum temperature of hydrogen reduction and $CO_2$ decomposition was shown $350^{\circ}C$. The physicochemical properties of the spinel $Li{Mn_2}{O_4}$ the reduced $Li{Mn_2}{O_4}$ and the $Li{Mn_2}{O_4}$ after $CO_2$ decomposition were examined with XRD, SEM and TGA.

• Journal of the Korean Chemical Society
• /
• v.38 no.6
• /
• pp.427-434
• /
• 1994

The retention behaviors of poly(ethylene-co-vinyl acetate)s have been studied by thermal field-flow fractionation(ThFFF) with respect to effective separation and characterization of thermal diffusion coefficients($D_{\tau}$) as one of the physicochemical properties of polymers. The eight copolymers are different in vinyl acetate composition ranging from 25% to 70% and in molecular weight ranging from 110,000 to 285,000. The carrier solvents are THF, toluene and chlorobenzene which have different viscosities and thermal conductivities. It is shown that the retention of a copolymer is dependent on the type of the carrier, the molecular weight and chemical composition of the copolymer. The results show that the retention of a copolymer increases when either vinyl acetate composition or the molecular weight increase. $D_{\tau}$ values measured by experiments vary from 1.36∼5.97 $\cm^2/(s.K)$ depending on the copolymer composition and the type of the carrier solvent. These values increase $(r^2{\geq}0.928)$ with increase of weight % of vinyl acetate. THF is found to be the proper carrier solvent for separation of copolymers employed in this study due to the fact that a $D_{\tau}$ value greatly changes with variation of copolymer composition. From the above results, ThFFF can be used for separation of copolymers with similar molecular sizes but different compositions.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.609-614
• /
• 2007

This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.

• Clean Technology
• /
• v.18 no.2
• /
• pp.162-169
• /
• 2012

Pt-Sn/${\theta}-Al_2O_3$ catalyst for n-butane dehydrogenation reaction was prepared by incipient wetness method. To confirm the physicochemical properties of Pt-Sn/${\theta}-Al_2O_3$ catalyst, the characterization was performed using X-ray diffraction (XRD), $N_2$ sorption analysis, temperature programmed desorption of $NH_3$ ($NH_3$-TPD), temperature programmed reduction of $H_2$ ($H_2$-TPR) techniques. Also, the catalytic activities of Pt-Sn/${\theta}-Al_2O_3$ for n-butane dehydrogenation was tested as a function of pretreatment temperature, pretreatment time, reaction temperature, and the partial pressure of n-butane and hydrogen. The sum of selectivities to n-butenes consisting of 1-butene, cis-2-butene, and trans-2-butene was almost constant 95% in the range of conversion of n-butane 5-55%. The activation energy calculated from Arrhenius equation was $82.4kJ\;mol^{-1}$ and the reaction orders of n-butane and hydrogen from Power's law were 0.70 and -0.20, respectively.