• Title/Summary/Keyword: property P$_{l}$

Search Result 453, Processing Time 0.029 seconds

Synthesis and Property Evaluation of Bio-adhesives Using Peach Gum(桃膠) (도교(桃膠)를 이용한 바이오 접착제의 합성 및 물성 평가)

  • Park, Min-Seon;Oh, Seung-Jun;Wi, Koang-Chul
    • Journal of Conservation Science
    • /
    • v.37 no.3
    • /
    • pp.282-288
    • /
    • 2021
  • This basic research was conducted to support the development of woodcraft bio-adhesives using peach gum, which is the resin produced by peach trees. The synthesis conditions of these adhesives were optimized by performing 144 experiments. The application potential of peach gum adhesives was explored by comparing their properties with those of three natural adhesives and four synthetic adhesives. The best adhesive strength was obtained by dissolving the resin in 80 mL of distilled water containing 1.5 g NaOH, 1.65 g H2O2 ( pH 8.0-9.0), 0.5 g NaClO, and 0.5 g H2BO2. The adhesive strength, which showed minimal changes and excellent reversibility, was 125.39 kgf/cm2. Ultraviolet radiation-mediated deterioration in strength in the absence of total aerobic bacteria was negligible (△E*ab = 2.75). These data confirm the potential value of peach gum-based bio-adhesives for woodcraft as well as their utility as alternatives for natural and synthetic adhesives used for the manufacture and restoration of handicrafts and preservation of cultural assets.

Physicochemical Properties and Protective Effects of Corni fructus Treated with Pressurized-Steam against H2O2-Induced Cytotoxicity on L132 Cells (가압증숙공정에 의한 산수유의 이화학적 특성 및 과산화수소에 의해 유도된 산화적 L132 세포 사멸에 대한 보호 효과)

  • Park, Hye-Mi;Hong, Joo-Heon
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.9
    • /
    • pp.1061-1070
    • /
    • 2017
  • This study examined the physicochemical properties and protective effects of Corni fructus treated with pressurized-steam (through $121^{\circ}C$, $1.2kgf/cm^2$, 0.5 h, 1 h, 2 h, and 3 h) against $H_2O_2$-induced cytotoxicity on L132 cells. The color values of the untreated Corni fructus powder were higher than those of Corni fructus after the pressurized-steam treatment (PSC), and those of PSC improved with a decrease in treatment time. At the observation by pressurized-steam treatment for more than 2 h, the color was changed to black, and its gloss was lost. The major constituents in PSC (2 hours) were the total sugar (468.53 mg/g), reducing sugar (385.55 mg/g), and total phenol (37.32 mg/g), respectively. The main components in the free sugars of PSC (2 h) were fructose, glucose, and sucrose, at 207.72 mg/g, 219.40 mg/g, and 4.31 mg/g, respectively. The gallic acid in the phenol compounds and 5-(hydroxymethyl) furfural in the furan compounds of PSC (2 h) improved with increasing treatment time. The main components in iridoid glycoside of PSC (2 h) were morroniside, loganin, and lognic acid, which improved with decreasing treatment time. The L132 cell growth inhibition activities of all the extracts were significantly higher than that of the control. The protective effects against the $H_2O_2$-induced cytotoxicity on L132 cells of PSC (2 h) was 102.82% (at $1,000{\mu}g/mL$) higher than those of the other extracts. This suggests that Corni fructus by PSC is useful for functional food materials in the food industry.

A Study on the Characteristical Evaluation of Metals and Fluorine Concentrations in the Southern Part of Seoul (서울 한강이남 지역의 용도별 토양 중금속 및 불소 오염 평가)

  • 오현정;이재영
    • Journal of Soil and Groundwater Environment
    • /
    • v.8 no.4
    • /
    • pp.68-73
    • /
    • 2003
  • This study performed from 2002 October to 2003 April. The samples were taken at 66 sites, divided into the 6 sections functionally in the southern part of Seoul such as Yangchon-gu, Kangseo-gu, Kuro-gu, Yeongdengpo-gu, Kwanak-gu, Dongjak-gu, Seocho-gu, Kangnam-gu, Songpa-gu, and Kangdong-gu. The result of research showed that each property soil was pH 4.7∼9.5, Cd; 0.391 mg/kg (0.011∼l.081 mg/kg). Cu; 12.35 mg/kg (0.061∼73.62 mg/kg), Pb; 13.04 mg/kg (N.D.∼61.85 mg/kg), Hg; 0.0866 mg/kg (N.D.∼1.353 mg/kg), F; 206.8 mg/kg(47.1∼561.1mg/kg). The minimum and maximum of the concentration with functional soils were Cd; 0.632 mg/kg for multi-purposed soil,0.079 mg/kg for schools, Cu; 21.35 mg/kg for roadside, 2.159 mg/kg for schools, Pb; 24.70 mg/kg for roadside, 1.030 mg/kg for schools, Hg; 0.1780 mg/kg for multi purposed, 0.0087 mg/kg for schools. Especially F was the high concentration at the hills. Also the concentration of Cd, Cu, Pb, Hg and F at school Zone was detected such as low. area of schools area was detected the low concentrations as the items of Cd, Cu, Pb, Hg, and F. The average concentrations of metals and fluorine in the survey area were below the Preliminary Standard of the Soil Preservation Acts in Korea. To evaluate the soil quality of these area showed as a good qualified results. The results of SQPI (Soil Quality Pollution Index the qualified results as much as 86.4%.

Effect of Fish Meal Liquid Fertilizer Application on Soil Characteristics and Growth of Cucumber(Cucumis sativus L.) for Organic Culture (유기농 오이재배를 위한 어분액비 공급이 토양특성 및 오이 수량에 미치는 영향)

  • An, Nan-Hee;Cho, Jung-Rai;Gu, Ja-Sun;Kim, Young-ki;Han, Eun-Jung
    • Journal of the Korea Organic Resources Recycling Association
    • /
    • v.25 no.3
    • /
    • pp.13-21
    • /
    • 2017
  • This study was carried out to evaluate the application effects of fish meal liquid fertilizer on soil characteristics and growth of cucumber for organic cultivation. Cucumber in greenhouse was transplanted on March $31^{th}$ in 2016, and the experimental treatments involve six treatments: No fertilizer, 0, 25, 50, and 100 mg/L N application by fish meal liquid fertilizer and chemical fertilizer. In the results of soil chemical property, application of 100 mg/L of fish meal liquid fertilizer showed a significant differences in pH, K, and Mg contents. The soil microbial community varied in relation to the fish meal liquid fertilizer treatments. Microbial biomass was lower in the chemical fertilizer than in the liquid fertilizer treatment. Result of principal component analysis obtained from Ecoplate showed that fish meal liquid fertilizer treatments, no liquid fertilizer, chemical fertilizer, and no fertilizer were divided into distinct groups, with the no fertilizer treatment located furthest from the other treatments. There were no significant differences in plant height of cucumber between the fish meal liquid fertilizer treatments and chemical fertilizer treatments. Also, the cucumber yield did not vary significantly between the concentrations of liquid fertilizers, and there were also no significant differences in the yield among the fish meal liquid and chemical fertilizer treatments. In conclusion, it is suggested that the application of fish meal liquid fertilizer can be used as a additional fertilizer for cucumber production with organic culture in greenhouse.

Effects of pH and Redox Conditon on Silica Sorption in Submerged soils (담수조건(湛水條件)에서 토양산도(土壤酸度)와 산화환원(酸化還元) 전위(電位)가 토양(土壤)의 규산흡착(珪酸吸着)에 미치는 영향(影響))

  • Lee, Sang-Eun;Neue, Heins Ulitz
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.25 no.2
    • /
    • pp.111-126
    • /
    • 1992
  • Silica sorption isotherm belonged to the C-type with weak L-type characteristics according to the classification system of adsorption isotherm. Silica sorption isothem fitted well to the Freundlich and Tempkin equation but not to the Langmuir equation. The color interference probably due to $Fe^{2+}$ during spectrometric silca determination by Molybdenum-blue method affected the sorption isotherm in reduced soils or low pH. Four parameters such as the intercept of Freundlich equation, the slope of Tempkin equation, the "Silica reactivity", and the "C-type slope", where the last two parameters were termed in the current study, were examined to assess treatment effects on silica sorption. Among them the "C-type slope" was found out to be the best parameter. The C-type isotherms showed the same high correlation coefficient as Freundlich and Tempkin equation when regressed to the sorption isothem. Plotting the C-type slope on a logarithmic scale vs. the pH showed high linearity. Using the "C-type slope" as a perameter, the pH and soil type affected the silica sorption while the effect of redox condtion was not significant. All Fe and Al extracted by the various reagents, and OM were highly correlated to silica sorption. Among them $Fe_d$ was identified as the highest influencing soil property. Since there is no equivalent reliable method to discriminate the forms of the soil Al-oxides their likely importance remains unclear.

  • PDF

Effect of Wasabi (Wasabia japonica Matsum) on the Physicochemical properties of Dongchimi during Fermentation (고추냉이 첨가가 동치미의 발효 중 이화학적 특성에 미치는 영향)

  • 장명숙;박정은
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.2
    • /
    • pp.392-398
    • /
    • 2004
  • The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat (식물성 유산균 발효액 첨가에 따른 닭 가슴육의 특성에 미치는 효과)

  • Kim, Sun Hyo;Jayasena, Dinesh D.;Kim, Hyun-Joo;Jo, Cheorun;Jung, Samooel
    • Korean Journal of Poultry Science
    • /
    • v.41 no.2
    • /
    • pp.127-133
    • /
    • 2014
  • The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extension in terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meat was tested during a 9-day storage period at $4^{\circ}C$. Throughout the whole storage days, addition of LFS showed the significant inhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFS to chicken breast meat resulted in the decrease of pH, the increase of $L^*$ and $b^*$ values, and the increase of lipid oxidation in chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chicken breast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overall acceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product, however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.

Physicochemical and Sensory Properties of Turnip Dongchimi during Fermentation (순무 동치미 숙성 중 이화학적 . 관능적 특성)

  • 오상희;윤영미;이선경;성진희;김미리
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.2
    • /
    • pp.167-174
    • /
    • 2003
  • Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at $0^{\circ}C$. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.

Preparation and Quality Characteristics of Yogurt Added with Saururus chinensis (Lour.) Bail (삼백초를 첨가한 요구르트의 제조와 품질 특성)

  • Lee, In-Seon;Lee, Syng-Ook;Kim, Hyun-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.31 no.3
    • /
    • pp.411-416
    • /
    • 2002
  • Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

Changes in Physicochemical Properties and Bioactivity of Pesticide Spray Solutions (농약살포액의 이화학적 특성과 생물활성 변화)

  • Jin, Yong-Duk;Lee, Sang-Bum;Lee, Sang-Guei;Oh, Byung-Youl
    • The Korean Journal of Pesticide Science
    • /
    • v.9 no.4
    • /
    • pp.411-421
    • /
    • 2005
  • This study was carried out to establish rational methodologies for the use of pesticide formulations to be sprayed after water-dilution. Hardness and electric conductivity of six major river water and ground water sampled from 52 sites in major rice-growing areas across the country ranged from 5 to 324 ppm(av. 90 ppm) and from 0.038 to 1.078 dS/m(av. 0.265 dS/m), respectively, which are acceptable for diluent water of pesticides. The pH changes in pesticide spray solutions with time after preparation mainly depended on the pH of the water used for pesticide dilution. The surface tensions of pesticide spray solutions reduced slightly with time after preparation, irrespective of kinds of pesticide formulations. Suspensibility of WPs became worse with an increase in the hardness and salt concentrations of diluent water, even though the degree was negligible. Emulsion stability of ECs became worse with an increase in hardness and salt concentrations of diluent water. Degradation rates of the active ingredients of pesticide spray solutions 3 days after preparation were less than 5%, regardless of mixing or non-mixing of two or more pesticides. Consequently, the spray solutions of most pesticides were usable until two to three days after preparation unless physical properties deteriorated. The tank-mixing order of EC and WP formulations did not make any differences in all the physical properties of pesticide spray solutions. However, the proper order for the tank-mixing of compatible pesticides was WP, WG, SC, EC, and SL, because the order is easy to prepare the pesticide spray solutions. The efficacy of pesticide spray solutions on the respective target pathogens and insect pests of rice plants three days after preparation was recorded over 95% of that of 0 day, which was almost the same as that of the solutions applied punctually after preparation.