• 제목/요약/키워드: property P$_{l}$

검색결과 453건 처리시간 0.035초

메밀 싹 첨가 두유의 제조와 품질 특성 (Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout)

  • 정다혜;김철재
    • 한국식생활문화학회지
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    • 제30권1호
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    • pp.77-85
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    • 2015
  • This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

우고닌(Wogonin)이 poly I:C로 유발된 TM4세포 내 하이드로겐퍼록사이드 생성에 미치는 영향 (Effect of Wogonin on Intracellular Hydrogen Peroxide Production of TM4 Mouse Sertoli cells stressed with polyinosinic:polycytidylic acid)

  • 박완수
    • 대한본초학회지
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    • 제36권5호
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    • pp.117-123
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    • 2021
  • Objectives : The aim of this study is to investigate the effect of wogonin on the production of hydrogen peroxide in polyinosinic:polycytidylic acid (poly I:C)-stimulated TM4 mouse sertoli cells. Methods : TM4 were treated with poly I:C (50 ug/mL) and wogonin at concentrations of 5, 10, 25, and 50 µM for 30 min, 2 hr, 12 hr, 18 hr, and 24 hr. The production of intracellular hydrogen peroxide was measured by dihydrorhodamine 123 assay. Results : For 30 min, 2 hr, 12 hr, 18 hr, and 24 hr treatment, wogonin significantly inhibited intracellular hydrogen peroxide productions of TM4 at the concentration of 5, 10, 25, and 50 µM (p<0.05). In details, production of hydrogen peroxide in poly I:C-stimulated TM4 treated for 30 min with wogonin at concentrations of 5, 10, 25, and 50 µM was 95.67%, 92.69%, 92.05%, and 91.97% of the control group treated with poly I:C only, respectively; the production of hydrogen peroxide for 2 hr was 94.44%, 94.41%, 93%, and 92.98%, respectively; production of hydrogen peroxide for 12 hr was 96.78%, 95.32%, 94.33%, and 93.17%, respectively; production of hydrogen peroxide for 18 hr was 94.7%, 93.4%, 93.38%, and 93.35%, respectively; and production of hydrogen peroxide for 24 hr was 95.75%, 94.77%, 94.58%, and 92.8%, respectively. Conclusions : Wogonin might have anti-viral property related with its inhibition of intracellular hydrogen peroxide production in poly I:C-stimulated TM4 cells.

Fe-Nanoparticle Amalgamation Using Lagenaria siceraria Leaf Aqueous Extract with Focus on Dye Removal and Antibacterial Efficacy

  • Kirti;Suantak Kamsonlian;Vishnu Agarwal;Ankur Gaur;Jin-Won Park
    • Korean Chemical Engineering Research
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    • 제61권2호
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    • pp.287-295
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    • 2023
  • Iron nanoparticles (Fe-NPs) were synthesized employing Lagenaria siceraria (LS) leaf aqueous extract as a reducing and capping medium to remove methylene blue (MB) dye and have antibacterial properties against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus). The formation of LS-Fe-NPs (Lagenaria-siceraria-iron-nanoparticles) was confirmed by a change in color from pale yellow to dark brown. Characterization techniques, such as particle size analysis (PSA), transmission electron microscopy (TEM) and scanning electron microscopy (SEM), were employed to prove nano spherical particles of size range between 80-100 nm. Phytochemicals and the presence of iron in LS-Fe-NPs nanoparticles were proved by UV-visible spectrophotometry. Further, Fourier transform infrared spectroscopy (FTIR) analysis results confirmed the existence of bioactive molecules in the plants. The magnetic property was analyzed using a vibrating sample magnetometer (VSM), which displayed that the synthesized nanoparticles were superparamagnetic and exhibiting a saturation magnetization of 12.5 emu/g. Synthesized magnetic nanoparticles were used in methylene blue (MB) dye removal through adsorption. About 83% of 100 mg/L MB dye was removed within 120 min at pH 6 with a maximum adsorption capacity of 246.8 mg/g. Antibacterial efficacy of LS-Fe-NPs was screened against G-negative (Escherichia coli) and G-positive bacteria (Staphylococcus aureus), respectively, and found that LS-Fe-NPs were effective against Staphylococcus aureus.

붉은 대게 껍질을 이용한 소스 제조에 관한 연구 (Studies on the Processing of Sauce by using Red Crab Shell)

  • 성태종;최수근;변광인
    • 한국식생활문화학회지
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    • 제23권6호
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    • pp.667-680
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    • 2008
  • The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

Study on Bioactive Property of a Naked Oat Cultivar, Daeyang (Avena sativa L.), Which is Enhanced by Spring Seeding

  • Dea-Wook Kim;Yu Young Lee;Hyeonsoo Jang;Yun-Ho Lee;Jong Tag Youn;Hee Woo Lee;Hak Yong Lee;Young Mi Park
    • 한국작물학회:학술대회논문집
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    • 한국작물학회 2022년도 추계학술대회
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    • pp.183-183
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    • 2022
  • This study was aimed to investigate the content of avenanthramides(AVNs) and other phenolic compounds in the grains of a naked oat cultivar, Daeyang, which were seeded in the fall and spring, and examine the effects of alcohol extracts from the grains on natural killer(NK) cell activity in vitro. The content of AVN-A, AVN-B, and AVN-C in the spring-seeded oat grains was 2.2 folds higher than the fall-seeded oat grains on average. Among these AVNs, the content of AVN-C was 1.9-folds higher in the spring-seeded oat grains(66.1㎍/g), comparing to the content in the fall-seeded oat grains(34.8㎍/g). The content of other phenolic compounds, such as phenolic acids and flavonoids in the spring-seeded oat grains was 1.1~4.7-folds higher than the fall-seeded oat grains. In particular, sinapinic acid was the most abundant phenolic acid in the spring-seeded oat grains(50.0㎍/g) and its content was 2.4-folds higher than its content in the fall-seed oat grains. Furthermore, NK cell activity in vitro treated with the spring-seeded oat grain extracts was 158%, and it was 18%p higher than NK cell activity treated with the extracts from the fall-seeded oat grain extracts. Our finding suggest that the bioactive properties of naked oat grains would be enhanced by spring seeding.

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Green synthesis of silver nanoparticles to the microbiological corrosion deterrence of oil and gas pipelines buried in the soil

  • Zhi Zhang;Jingguo Du;Tayebeh Mahmoudi
    • Advances in nano research
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    • 제15권4호
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    • pp.355-366
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    • 2023
  • Biological corrosion, a crucial aspect of metal degradation, has received limited attention despite its significance. It involves the deterioration of metals due to corrosion processes influenced by living organisms, including bacteria. Soil represents a substantial threat to pipeline corrosion as it contains chemical and microbial factors that cause severe damage to water, oil, and gas transmission projects. To combat fouling and corrosion, corrosion inhibitors are commonly used; however, their production often involves expensive and hazardous chemicals. Consequently, researchers are exploring natural and eco-friendly alternatives, specifically nano-sized products, as potent corrosion inhibitors. This study aims to environmentally synthesize silver nanoparticles using an extract from Lagoecia cuminoides L and evaluate their effectiveness in preventing biological corrosion of buried pipes in soil. The optimal experimental conditions were determined as follows: a volume of 4 ml for the extract, a volume of 4 ml for silver nitrate (AgNO3), pH 9, a duration of 60 minutes, and a temperature of 60 degrees Celsius. Analysis using transmission electron microscopy confirmed the formation of nanoparticles with an average size of approximately 28 nm, while X-ray diffraction patterns exhibited suitable peak intensities. By employing the Scherer equation, the average particle size was estimated to be around 30 nm. Furthermore, antibacterial studies revealed the potent antibacterial activity of the synthesized silver nanoparticles against both aerobic and anaerobic bacteria. This property effectively mitigates the biological corrosion caused by bacteria in steel pipes buried in soil.

네트워크 분석을 활용한 보건의료 및 간호관련 특허의 특징: 서술적 고찰 (Descriptive Review of Patents in Healthcare and Nursing: Based on Network Analysis)

  • 전미선;윤나영;김상희
    • 대한간호학회지
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    • 제54권1호
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    • pp.1-17
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    • 2024
  • Purpose: The significance of the healthcare industry has grown exponentially in recent years due to the impact of the fourth industrial revolution and the ongoing pandemic. Accordingly, this study aimed to examine domestic healthcare-related patents comprehensively. Big data analysis was used to present the trend and status of patents filed in nursing. Methods: The descriptive review was conducted based on Grant and Booth's descriptive review framework. Patents related to nursing was searched in the Korea Intellectual Property Rights Information Service between January 2016 to December 2020. Data analysis included descriptive statistics, phi-coefficient for correlations, and network analysis using the R program (version 4.2.2). Results: Among 37,824 patents initially searched, 1,574 were selected based on the inclusion criteria. Nursing-related patents did not specify subjects, and many patents (41.4%) were related to treatment in the healthcare delivery phase. Furthermore, most patents (56.1%) were designed to increase effectiveness. The words frequently used in the titles of nursing-related patents were, in order, "artificial intelligence," "health management," and "medical information," and the main terms with high connection centrality were "artificial intelligence" and "therapeutic system." Conclusion: The industrialization of nursing is the best solution for developing the healthcare industry and national health promotion. Collaborations in education, research, and policy will help the nursing industry become a healthcare industry of the future. This will prime the enhancement of the national economy and public health.

비글(Beagle)종 개 정액의 성상 및 보존성 (The Semen Property and Preservation in Beagle Dogs)

  • 박병권
    • Reproductive and Developmental Biology
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    • 제33권1호
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    • pp.25-28
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    • 2009
  • This study was carried out to investigate the general characteristics, such as volume, pH, sperm motility and sperm concentration of the semen collected from Beagle dogs (age $24{\sim}48$ months, weight $10{\sim}15\;kg$) by using the method of digital manipulation of the penis, and the effect of preservation temperature and time on motility of fresh semen. Multiple ejaculates were collected from 4 male Beagles. The average volume, pH, motility and sperm concentration of the second fraction (contained with small volume of the third fraction) per ejaculation were $2.94{\pm}0.24(SD)\;ml$, $6.43{\pm}0.42(SD)$, $97.04{\pm}3.50(SD)%$ and $1.67{\pm}0.23(SD){\times}10^8\;cells/ml$, respectively. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculate were $1.24{\pm}0.20(SD)\;ml$, $6.03{\pm}0.26(SD)$, $1l.30{\pm}4.02(SD)%$ and $7.25{\pm}1.02(SD){\times}10^5\;cells/ml$. Those of second fraction were $2.52{\pm}0.32(SD)\;ml$, $6.32{\pm}0.31(SD)$, $96.25{\pm}3.52(SD)%$ and $2.35{\pm}0.35(SD){\times}10^8\;cells/ml$. Those of third fraction were $2.71{\pm}0.27\;(SD)\;ml$, $6.52{\pm}0.20(SD)$, $95.65{\pm}2.78(SD)%$ and $5.72{\pm}0.29(SD){\times}10^7\;cells/ml$. Motility of semen was higher at $17^{\circ}C$ preservation temperature than $5^{\circ}C$ or $36^{\circ}C$ during preservation period. When preservation temperature was $17^{\circ}C$, motility was $96.54{\pm}2.05(SD)%$ at 1 h, $90.20{\pm}3.90(SD)%$ at 6 h, $89.05{\pm}2.01(SD)%$ at 12 h, $78.21{\pm}3.50(SD)%$ at 18 h, $45.24{\pm}6.25\;(SD)%$ at 24 h and $30.75{\pm}17.24(SD)%$ at 30 h, respectively.

흑토마토 분말을 첨가한 냉동 쿠키의 품질 및 항산화 특성 (Quality and Antioxidant Properties of Iced Cookie with Black Tomato (Lycopersicum esculentum) Powder)

  • 오현빈;최병범;송가영;장양양;김영순
    • 한국식품영양학회지
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    • 제29권1호
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    • pp.65-72
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    • 2016
  • 본 연구에서는 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 목적으로 동결건조한 흑토마토 분말을 첨가하여 냉동쿠키를 제조하고, 분말 첨가 비율(1~7%)에 따른 쿠키의 품질특성, 항산화 활성 및 관능 특성을 분석하였다. 반죽의 밀도는 1%, 3% 첨가군은 대조군에 비하여 낮게 나타났으나, 3~7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 반죽의 pH는 7% 첨가군에서 5.16으로 가장 낮았다. 퍼짐성은 흑토마토 분말 첨가량에 따라 유의적으로 증가하였으며, 굽기 손실은 5% 첨가군까지는 증가하는 경향을 보였으나, 5% 첨가군과 7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 색도 측정에서 L(명도) 값은 점차 감소하였고, a(적색도) 값은 흑토마토 분말 첨가군이 대조군보다 더 높았으나 흑토마토 분말을 5% 이상 첨가하였을 때는 유의적인 차이를 보이지 않았다. b(황색도) 값은 5% 첨가군까지 대조군(26.34)에 비해 감소하는 경향을 보였다. ${\Delta}E$(총색차값)도 5% 첨가군과 7% 첨가군에서는 유의적인 차이를 보이지 않았다. 경도는 대조군이 $107.77g/cm^2$로 가장 낮았으며, 7% 첨가군이 $170.50g/cm^2$로 가장 높았다. 흑토마토 분말 첨가량이 증가함에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH $IC_{50}$은 감소하여 쿠키의 항산화력이 높아지는 것으로 나타났다. 관능 검사에서 소비자 기호도 항목 중 색과 조직감 항목에서 흑토마토 분말 첨가군이 대조군보다 더 높은 점수를 받았다. 특성 강도는 모든 항목에서 대조군 및 첨가군 간에 유의적인 차이를 보이지 않았다. 전반적인 기호도는 3%, 5% 첨가군이 4.93으로 대조군의 3.99보다 높은 점수를 받았다. 이상의 결과를 종합하면, 흑토마토 분말을 첨가하였을 때 쿠키의 퍼짐성이 증가하고, 총 폴리페놀 함량과 DPPH 라디칼 소거능이 증가하였으며, 관능평가에서도 색, 조직감 등에서 대조군에 비해 좋은 평가를 받았다. 흑토마토 분말은 쿠키의 품질 특성 및 항산화 활성에 긍정적인 효과를 주어, 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 흑토마토 분말의 이용 가능성을 확인하였다. 그러나 흑토마토 분말을 5% 이상 첨가하였을 때 밀도, 굽기 손실, 색상, 특성 강도 등에서 유의적인 차이를 보이지 않았으며, 관능검사에서도 소비자들이 전반적으로 5% 첨가군을 가장 선호할 것으로 예상되어 흑토마토 분말의 첨가량을 적절히 조절해야 할 필요성이 발견되었다. 쿠키를 제조할 시 밀가루의 5%를 대체하는 것이 가장 바람직할 것으로 예상된다.

보리수 첨가에 따른 설기떡의 품질특성 (Quality Characteristics and Medicated Diet Approach of Sulgidduk supplemented with Borisu(Elaeagnus multiflora Thumb.))

  • 김태인;남혜영
    • 한국응용과학기술학회지
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    • 제38권6호
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    • pp.1735-1752
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    • 2021
  • 본 연구는 설기떡에 보리수를 이용하여 보리수의 첨가량에 따른 설기떡에 미치는 품질 특성을 알아보고 건강 기능성 떡으로의 이용 가능성을 연구하였다. 1. 보리수의 수분함량은 81.64%이었고, 조단백질은 1.75%, 조지방은 0.81%이었으며 조회분은 0.56%이었다. 보리수는 다른 과실에 비하여 폴리페놀 함량이 높고 항산화성을 가진 식품소재로서의 가치가 있는 것으로 나타났다. 2. 보리수를 첨가하여 설기떡을 제조하였을 때 보리수 첨가량이 증가함에 따라 a, b값, 당도, 경도, 탄력성, 씹힘성, 검성은 높아졌고, 수분함량, L값, pH, 부착성과 응집성은 낮아졌다. 특성차이검사 결과 보리수 첨가량에 따라 모든 검사 항목이 강하다고 평가되었으며 기호도 검사 결과 보리수 첨가 설기떡의 제조 시 보리수는 4%를 첨가하는 것이 가장 선호되었다. 3. 보리수 설기떡의 저장에 따른 특성은 저장 기간이 지남에 따라 a, b값, 경도, 탄력성, 씹힘성과 검성은 증가하였으며, 수분함량, L값, 부착성, 응집성은 감소하였다. 저장기간이 길어질수록 총균수는 증가하였으나 보리수 첨가량이 증가할수록 총균수는 낮아 보리수를 첨가하였을 때 떡의 저장성을 높일 수 있음을 알 수 있었다. 이상의 실험결과 설기떡을 제조할 때 보리수의 첨가량은 4%가 적합한 것으로 사료되며 적절한 보리수 가루의 첨가는 설기떡의 기호도에 긍정적인 영향을 미치며, 관능적 및 기계적인 품질 특성의 향상이 가능한 것이 확인되었다.