• 한국토양환경학회지
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• 제4권1호
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• pp.49-55
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• 1999

본 연구에서는 고농도의 디젤로 오염된 토양을 효율적으로 정화하기 위해, 알칼리제와 과산화수소를 이용하는 새로운 방식의 토양세척기법에 대하여 일련의 회분식 실험을 통하여 최적의 운전조건을 검토하고자 하였다. 알칼리제인 NaOH를 이용하여 세척수의 pH를 상승시켜, 강 알칼리 상태에서 과산화수소를 주입하면 미세기포가 발생되며, 이 미세기포에 의해 토양에 흡착되어 있는 유류 오염물질이 효과적으로 탈착·부상된다. #60(0.25mm) 이하의 자연토양을 6,500mg TPH/kg dry soil로 오염시켜 사용하였으며, 세척수의 pH, 진탕비(토양중량 : 세척용액의 부피), 과산화수소 주입량, 세척시간에 의한 영향을 살펴보았다. 세척수의 pH는 12, 진탕비는 1 : 5, 과산화수소의 주입량은 1%, 세척시간은 1시간으로 적용한 결과 최대효율(60%)을 얻을 수 있었다.

• 한국식품과학회지
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• 제27권1호
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• pp.63-67
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• 1995

닭 가공부산물의 재활용 가능성을 조사하기 위하여 부산물에 산을 첨가하여 자가분해(autolysis)시켰다. 자가분해 중 일어나는 pH와 지방산 조성변화 그리고 자가분해산물(autolysate)과 소피맥의 혼합과 혼합물 건조에 따른 일반성분과 미생물 총균수 변화를 조사하였다. 마쇄한 부산물의 초기 pH 6.52는 산 첨가 직후(5분 내) 2.75로 급격히 내려갔다가 자가분해 중 약간 증가해서 $3.06{\sim}2.92$를 유지하였다. 일반성분과 지방산 조성은 자가분해에 따른 영향을 크게 받지 않았으나 미생물 총균수와 진균수의 log CFU/g은 각각 7.45와 7.11에서 자가분해 후 3.39와 2.03으로 크게 줄어들었다. 자가분해는 닭 가공부산물의 사료자원화 가능성을 보여주었다.

• 한국식품과학회지
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• 제27권4호
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• pp.439-444
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• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• 대한본초학회지
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• 제25권2호
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• pp.117-128
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• 2010

Objectives : In this study the antidepressant effects of mixture of Citri Peticulatae Viride Pericarpium and Lycii Radicis Cortex on the change of HPA-Axis and Catecholamic system was investigated Methods : The forced swimming test(FST) was performed. The expression of corticotropin-releasing factor(CRF), c-Fos in the paraventricular nucleus(PVN), and tyrosine hydroxylase(TH) in the ventral tegmental area(VTA) and locus coeruleus(LC) was measured with immunohistochemical method and the concentration of seum adrenocorticotropic hormone(ACTH) was measured with ELISA method. And the experimental groups were divided into the extraction after mixing(A) and mixture after extraction(B). The effects of both group were compared. Results : The duration of immobility in the forced swimming test was significantly decreased in the A400 group(P<0.01). The expression of CRF in PVN were significantly reduced in the A100, A400, B100, B400groups(P<0.001). but the expression of c-fos in PVN weren't reduced in all groups. And the concentration of ACTH in Plasma were significantly reduced in the A 100 group(P<0.01). The expression of TH in LC were significantly reduced in the A 400, B 100 and B400 groups(P<0.05~P<0.01). Conclusion : Mixture of Citri Peticulatae Viride Pericarpium and Lycii Radicis Cortex has antidepressant effects. But the difference between mixing and extracting methods was not shown.

• 한국식품조리과학회지
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• 제19권4호
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• pp.504-510
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• 2003

동충하초를 이용하여 증편의 영양성과 기호성을 개선하기 위하여 동충하초의 첨가량, 2차발효시간, 탁주량을 달리한 후 반응표면분석법으로 최적화하여 최적조건을 얻고자 하였다. 동충하초의 양과 발효시간을 증가시킬수록 b값과 2차 발효후 부피는 증가하는 경향을 나타내었고 동충하초양과 발효시간을 증가시킬수록 색은 더 짙어지는 경향을 나타내었으며 탁주는 30% 첨가했을 때 색이 가장 짙게 나타났다. 2차 발효후 PH의 변화는 발효시간을 증가시킬수록 증가하는 경향을 나타내었고 3%이상 첨가한 처리구에서는 발효시간 증가에 따른 pH가 급격히 증가하는 경향을 나타내었다. b값은 34이상, 색의 강도는 3점이상, 2차발효 후 부피는 40$m\ell$이상, 그리고 2차발효 후 pH는 4.02∼4.04을 제한조건으로 하는 증편의 최적제조 조건은 2차발효 시간을 중심점 45분으로 고정시켰을 때 동충하초의 함량은 3.7%∼4.0%, 탁주의 함량은 19∼22%였다.

• 한국식품영양학회지
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• 제20권3호
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• pp.265-275
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• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2002년도 제23회 학술발표회 초록집
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• pp.179-179
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• 2002

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2008년도 Asian Magnetics Conference
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• pp.135.2-135.2
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• 2008

• 한국양식학회지
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• 제7권4호
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• pp.239-249
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• 1994

본 연구는 수질관리를 위한 양식장 순환수 처리를 위하여 유동층공법을 이용할 시, 수리학적 모델인자를 결정하기 위하여 반응기의 혼합특성과 산소전달 특성을 파악하는 연구이다. 삼상유동층 반응기의 dye test에서 얻은 결과 분산$(\sigma^2)$, 분산수 $(D/{\mu}L)$를 살펴보면 분산은 0.47이상이고 분산수는$0.35\~\infty$로 높은분산상태를 나타내는 이상적인 완전혼합반응기로 판단된다. 총괄산소전달계수 값을 측정한 결과 공기주입율이 클수록, 메디아농도가 작을수록, 메디아 입경크기가 작을수록 큰 값을 나타내었다. 총괄산소전달계수$(K_{La})$가 반응조 직경과 draft tube 직경비, 공기주입율, 메디아 농도, 메디아 입경크기에 따른 의존성을 파악하면 아래와 같이 표현된다. $$K_{La}\;=\;44.9(D_i/D_c)^{-0.4611}\;A_f^{0.8622}\;C_m^{-0.0746}\;d_p^{-0.4302}$$

• 한국식품영양학회지
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• 제30권6호
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.