• 공업화학
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• 제32권2호
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• pp.205-213
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• 2021

The present study aimed to determine the effect of co-pyrolysis of sawdust biomass and scrap tyre waste employing different blending ratios of sawdust to waste tyre such as 100:0, 75:25, 50:50, 25:75, and 0:100. The thermochemical characterization of feedstocks was carried out by employing the proximate, ultimate analysis, and thermogravimetric (TGA) analyses, calorific values, and scanning electron microscope coupled with energy dispersive x-ray analysis (SEM-EDX) to select the blending ratio having better bioenergy potential amongst the studied ratios. The blending ratio of 25:75 (sawdust to waste tyre) was selected for the co-pyrolysis study in a fixed-bed pyrolysis reactor system based on its solid biofuels properties such as heating value (30.18 MJ/kg), and carbon (71.81 wt%) and volatile matter (63.82 wt%) contents. The pyrolysis temperatures were varied as 500, 600 and 700 ℃ while the other parameters such as heating rate and nitrogen flowrate were maintained at 30 ℃/min and 0.5 L/min respectively. The bio-oil yields as 31.9, 47.1 and 61.2 wt%, bio-char yields as 34.5, 34.2 and 31.4 wt% and gaseous product yields as 33.6, 18.60 and 7.3 wt% at the pyrolysis temperatures of 500, 600 and 700 ℃ respectively were obtained. The blends of sawdust and waste tyres showed the improved energy characteristics which could provide the solution for the beneficial management of sawdust and scrape tyre wastes via co-pyrolysis processing.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• International Journal of Industrial Entomology and Biomaterials
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• 제45권2호
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• pp.84-92
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• 2022

White-Jade silkworm (previously also known as Baegokjam) variety is the most popular silkworm variety that produces white cocoons. In 2021, the market share of White-Jade variety in Korea is very high, accounting for 88% of the silkworm production. Daebaekjam, Dodamsilkworm, Kumkangjam, and Kumokjam varieties, which have recently been established, make white cocoons like White-Jade. In this study, we found that 5 types of HongJams produced from 5 varieties of silkworms producing white cocoons did not show any severe difference in proximate analysis. The amounts of crude proteins, the most abundant nutrient, were between 71.05 ~ 73.38%, and those of crude lipids were 13.89 ~ 14.69% in 5 types of HongJams. In addition, there was no difference between White-Jade HongJam (WJ) and Daebaekjam HongJam in amino acid compositions. The amount of unsaturated fatty acid was significantly higher in WJ than in the other four types of HongJams, but the omega-6 fatty acids/omega-3 fatty acids ratio was higher in the four types of HongJams. Most of the minerals were higher in four types of HongJams than in WJ, and three heavy metal were not detected in all 5 types of HongJams. Phytochemicals were also most abundant in WJ, but the difference in the amounts were not severe. And pepsin digestibility was the highest for Kumokjam HongJam and the lowest for Dodam-silkworm HongJam, but the difference was not severe. The nutritional component analysis results of this study suggested that four new varieties can be used for producing HongJams, and Daebaekjam can replace White-Jade the most as the protein source.

• 한국식생활문화학회지
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• 제22권6호
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• 공업화학
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• 제31권4호
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• pp.443-451
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• 2020

본 연구에서는, 축분 고형연료의 연료적 가치를 판단하기 위해 물리화학적 특성과 열분해 동역학 분석을 수행하였다. 원소분석과 공업분석결과는 축분 고형연료는 휘발성 물질(64.94%), 탄소(44.35%) 및 수소(5.54%)의 함량이 높았다. 축분 고형연료의 저위발열량(3,880 kcal/kg) 또한 가축분뇨 고형 연료 기준(3,000 kcal/kg)보다 높았다. 열중량분석결과 축분연료는 3개의 분해온도구간을 가졌다. 첫 번째 온도구간(130~330 ℃)은 추출물의 기화, 헤미셀룰로우스 및 셀룰로우스의 분해로 구성되었다. 두 번째(330~480 ℃)와 세 번째(550~800 ℃) 온도 구간들은 리그닌의 분해와 carbonaceous materials 분해에 의한 것이었다. Friedman, FWO, KAS 같은 model free 분석방법에 의해 구해진 축분 고형연료의 열분해에 대한 활성화 에너지 값은 전환율 0.1에서 0.9 범위에서 173.98에서 525.79 kJ/mol로 나타났다. 특히, 전환율이 0.6보다 높은 구간에서 활성화에너지가 크게 증가하였다. Curve fitting 방법을 사용한 동역한 분석은 축분 고형연료가 5단계의 분해 단계로 구분될 수 있는 다단계 반응에 의해 분해됨을 제안하였다.

• 대한수의학회지
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• 제35권2호
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• pp.327-336
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• 1995

This study was carried out to develop the animal protein(feed for fry) that was isolated, purified and lyophilized the rumen ciliates from the healthy rumen contents which have $10^5-10^6/g$ ciliates and were discarded in abattoirs. The rumen ciliates are non-pathogenic, anaerobic and the weight of this protozoa is 2% of rumen content. The rumen protozoan and bacterial proteins both have a biological value for rats of 80-81, which is higher than the 72 of brewer's yeasts. Furthermore, the true digestibility and net protein utility of the protozoan protein are 91 and 73, much higher than those of bacterial(74 and 60) or yeast(84 and 60) proteins. The amino acids of rumen protozoa is nutritionally superior than the others. The size of rumen ciliates is $30-200{\times}20-110{\mu}m$ and so we had isolated and purified the rumen ciliates from the rumen contents by the physical methods. The purified rumen protozoa was lyophilized with freezing dryer. The results of this experiment were as follows : 1. Population dynamics of protozoan ciliates in slaughtered rumens; % of samples which small ciliates were predominated was 82.5%(52/63) and that of large ciliates was 17.5%(11/63). 1) predominant species of small ciliates were Entodinium ovinum and E nanellum. 2) predominant species of large ciliates were Epidinium ecaudatum and Diploplastron affine. 2. The lyophilized rumen ciliates which were isolated and purified from 1 kg of rumen content at the pH 6.2-6.8 was about 7.0 gram. 3. The nutrient analysis of lyophilized rqmen ciliates(LRC) was as follows: 1) Proximate analysis of the LRC and the composition of fry feed; moisture 8.05%(below 10.0), protein 35.37%(45), fat 5.39%(4.5), fiber 1.23%(below 2.5), ash 2.25%(below 15.0), Ca 0.26%(below 2.0), P 0.14%(below 1.1), energy 4,608.11(fish meal 5000 cal/g) 2) Amino acids (% in crude protein) of the LRC and the rotifer(Brachionus plicatilis); Arg 5.19%(4.50), His 2.50%(1.55), Ile 5.29%(3.45), Leu 8.11%(5.85), Lys 10.34%(6.15), Met 2.25% (0.85), Phe 5.66%(3.80), Thr 5.14% (3.45), Val 4.18%(3.90), Ala 4.13%(3.35), Asp 13.26%(8.25), Glu 16.62%(9.20), Gly 4.23%(3.10), Pro 3.25%(5.05), Ser 4.85%(3.85), Tyr 5.04%(3.05) 3) Fatty acids(% in fat) of the LRC and the rotifer(biological feed ; Brachionus plicatilis); myristic acid(C14:0) 3.27%(0.3), myristoleic acid(C14:1) 0.83%(-), palmitic acid(C16:0) 39.11% (23.5), palmitoleic acid(C16:1) 2.81%(2.0), stearic acid(C18:0) 9.36%(5.6), oleic acid(C18:1) 25.54%(3.5), linoleic acid(C18:2) 15.05%(32.9), linolenic acid(C18:3) 1.74%(9.8). Judging from the above investigated results, the analytical data of proximate analysis, amino acids, fatty acids of the purified and lyophilized rumen protozoa are reasonable for the feed of freshwater fishes(fry and fingerling). But it was disappointed of our expectation that the crude protein of lyophilized rumen ciliates contains low percentage, it was thought that because of the small ciliates(starch digester) in beef cattle rumens which were administered the concentrated feed, is much difficult to isolate and purify than the large ciliates(fiber digester).

• Genomics & Informatics
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• 제6권1호
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• pp.18-28
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• 2008

Single nucleotide polymorphisms (SNPs) are the most abundant forms of human genetic variations and resources for mapping complex genetic traits and disease association studies. We have constructed a linkage disequilibrium (LD) map of chromosome 22 in Korean samples and compared it with those of other populations, including Yorubans in Ibadan, Nigeria (YRI), Centre d'Etude du Polymorphisme Humain (CEPH) reference families (CEU), Japanese in Tokyo (JPT) and Han Chinese in Beijing (CHB) in the HapMap database. We genotyped 4681 of 111,448 publicly available SNPs in 90 unrelated Koreans. Among genotyped SNPs, 4167 were polymorphic. Three hundred and five LD blocks were constructed to make up 18.6% (6.4 of 34.5 Mb) of chromosome 22 with 757 tagSNPs and 815 haplotypes (frequency $\geq$ 5.0%). Of 3430 common SNPs genotyped in all five populations, 514 were monomorphic in Koreans. The CHB + JPT samples have more than a 72% overlap with the monomorphic SNPs in Koreans, while the CEU + YRI samples have less than a 38% overlap. The patterns of hot spots and LD blocks were dispersed throughout chromosome 22, with some common blocks among populations, highly concordant between the three Asian samples. Analysis of the distribution of chimpanzee-derived allele frequency (DAF), a measure of genetic differentiation, Fst levels, and allele frequency difference (AFD) among Koreans and the HapMap samples showed a strong correlation between the Asians, while the CEU and YRI samples showed a very weak correlation with Korean samples. Relative distance as a quantitative measurement based upon DAF, Fst, and AFD indicated that all three Asian samples are very proximate, while CEU and YRI are significantly remote from the Asian samples. Comparative genome-wide LD studies provide useful information on the association studies of complex diseases.

• Journal of Nutrition and Health
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• 제8권1호
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• 보존과학회지
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• 제29권4호
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• pp.345-354
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• 2013

태안군 마도 해역 해저에서 인양된 마도 1호선의 선체 내 외부에서 출토된 석탄의 지구화학적 및 광학적, 광물학적 특성을 분석하였다. 연구 결과, 석탄의 비중은 $1.28g/cm^3$로 약 10%의 광물질 함유 상태를 고려하면 순수한 석탄만의 비중은 $1.15g/cm^3$ 정도이며, 갈탄과 유연탄 사이의 범위 해당된다. X-선 회절분석 결과는 peak점의 $2{\theta}$는 $20^{\circ}{\sim}23^{\circ}$ 사이로 낮은 탄화정도의 석탄에 해당되었으며, 석탄구성물질 분류에서 비트리나이트 군이 93~94%, 엑시나이트 군이 5~6%, 인어티나이트군이 1% 이었다. 또한 석탄의 비트리나이트 평균반사율은 $R_{mean}$: 0.627로 고휘발분역청탄 C(high volatile bituminous C coal) 또는 아역청탄 A(sub-bituminous A coal)에 해당된다. 공업분석 결과 미국 광무국의 기준에 의하면 아역청탄 A(sub-bituminous A coal) 또는 고휘발분역청탄 C(high volatile bituminous C coal)에 해당되며, 원소 분석 결과 역청탄에 해당되는 점결탄으로 분류된다. 마도1호선 석탄과 국내 석탄을 비교 분석 결과 포항 인근 장기지역의 갈탄과 유사하였다.

• 유기물자원화
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• 제30권4호
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• pp.101-108
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• 2022

본 연구는 유기성 폐기물 중 음식 폐기물의 고형연료제품으로서의 활용 가능성을 평가하기 위해 건조 음식 폐기물의 물리화학적 성질 및 연소 특성을 분석하였다. 기존 고형연료와의 성상 차이를 비교함으로써 건조음식 폐기물의 연료로서의 특성을 분석 하였으며, 연료화 후 연소 특성을 파악하였다.음식 폐기물 시료 2종과 고형연료 제조설비로부터 생산된 고형연료 시료 2종을 이용하여 원소분석, 공업분석, 발열량분석, TGA 분석 실험을 진행 하였으며 다음과 같은 결과를 얻었다. 건조 음식 폐기물의 수분함량과 회분함량은 각각 1.7~10.0 wt.%, 7.8~11.7 wt.%로 고형연료 품질기준을 만족하였으며, 건조 음식 폐기물의 저위발열량은 4,000~4,720 kcal/kg으로 고형연료의 품질기준인 3,500 kcal/kg보다 높은 것으로 나타났다. 건조 음식 폐기물의 TGA 분석 결과, 연소반응은 약 200℃에서 시작하여 약 500℃에서 연소 속도가 가장 높았다. 100~200℃ 사이에서 수분 증발 후, 200~500℃ 사이에서 초기 휘발분, 탄소 및 잔류 휘발분의 방출 및 연소가 이루어졌다. 건조 음식 폐기물의 높은 발열량 및 낮은 수분, 회분 함량을 바탕으로 향후 효율적 건조 기술 적용 및 엄격한 품질 기준 검사를 통해 건조 음식 폐기물의 고형연료화가 가능한 것으로 판단된다.