• 분석과학
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• 제21권4호
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• pp.259-271
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• 2008

혈액 내에 축적되어 있는 유기염소계 농약을 분석하기 위한 방법으로 기존에는 액체-액체 추출법과 고체상 추출법을 많이 사용하였으나 정제 및 많은 양의 시료 처리에 한계가 있다. 이를 극복하기 위한 방법으로 시료양이 적으며 간편한 고체상미량추출법을 사용하여 혈액 중 18종의 유기염소계 농약의 최적 추출법을 연구하였다. 흡착조건(fiber type, 흡착시간, 흡착온도, 염석효과)과 탈착조건(탈착시간, 탈착온도) 등 최적의 추출을 위해 여러 가지의 실험조건 등을 검토한 결과, fiber는 polyacrylate $85{\mu}m$, 흡착시간은 50분, 흡착온도는 $80^{\circ}C$, 염석효과는 NaCl 0.1 g, 탈착시간은 5분, 탈착온도는 $280^{\circ}C$에서 최적임을 확인하였다. 정확도, 정밀도 및 검출한계에 대한 타당성을 최적 실험조건에서 조사한 결과, 검출한계는 0.05~0.20 ng/mL, 정밀도는 5.59~13.39%, 정확도는 -0.5%~24.5%의 범위인 것으로 확인되었다.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• 동아시아식생활학회지
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• 제15권4호
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• pp.405-412
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• 2005

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2003년도 총회 및 춘계학술발표회
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• pp.94-96
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• 2003

Since 1995, MOCT(Ministry of Construction and Transportation) and KOWACO(Korea Water Resources Corporation) have established the National Groundwater Monitoring Network in South Korea and also MOE(Ministry of Environment) has operated Groundwater Quality Monitoring network. Until 2001, 202 monitoring stations by MOCT and 780 monitoring wells by MOE have been constructed, measured groundwater level and analyzed water samples. Groundwater quality analysis has been conducted two times a year during last 6 years for all monitoring wells. The quality data has about 15 components including pH, COD, Count of Coliform group, and etc.. Trend analysis has been peformed for 6 components(Coliform, pH, COD, NO$_3$-N, Cl and EC) of water quality which are analyzed more than 7 times for total monitoring wells. Two test methods have been used ; Sen's test and Mann-Kendall test. These trend tests have been done at the 0.05 significance level. By the result of Sen's test, Count of Coliform group has either upward or downward trends at 4.3 percent of the monitoring points. pH does at 5.6 percent, COD does at 8.6 percent, Nitrate-Nitrogen does at 13.2 percent, Chloride does at 13.4 percent, and. EC does at 11.6 percent of the monitoring points. The exact causes of the groundwater quality trends are difficult to specify. Notable downward trends in nitrate at many monitoring points may be the result of reduction on some contamination sources. Potential causes include diminished agricultural areas, improvements in sewage treatment and a decrease in atmospheric deposition. Increase in chloride at many monitoring points may be the result of increased non-point source pollution such as road salting and runoff from sprawling paved developments and suburbs.

• Journal of Periodontal and Implant Science
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• 제44권3호
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• pp.141-146
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• 2014

Purpose: Peri-implantitis and periodontitis are inflammatory and infectious diseases of implant and tooth-supporting tissues. Recently, the role of gene polymorphisms of immune response components in the relevant pathogenesis has been investigated. The present study was the first to evaluate the relationship between two known single nucleotide polymorphisms (SNPs) of the receptor activator of nuclear factor kappa-${\beta}$ (RANK) gene (rs3018362 and rs35211496) in chronic periodontitis and peri-implantitis patients in an Iranian population. Methods: Eighty-one periodontally healthy patients, 38 patients with peri-implantitis, and 74 patients with chronic periodontitis were enrolled in this study. DNA was extracted from blood arm vein samples by using Miller's salting out technique according to the manufacturer's instructions given in the extraction kit. The concentration of DNA samples was measured using a spectrophotometer. The genetic polymorphisms of the RANK gene were evaluated using a competitive allele specific polymerase chain reaction (KBioscience allele specific PCR) technique. Differences in the frequencies of genotypes and alleles in the diseased and healthy groups were analyzed using chi-squared statistical tests (P<0.05). Results: Analysis of rs35211496 revealed statistically significant differences in the expression of the TT, TC, and CC genotypes among the three groups (P=0.00). No statistically significant difference was detected in this respect between the control group and the chronic periodontitis group. The expression of the GG, GA, and AA genotypes and allele frequencies (rs3018362) showed no statistically significant difference among the three groups (P=0.21). Conclusions: The results of this study indicate that the CC genotype of the rs35211496 RANK gene polymorphism was significantly associated with peri-implantitis and may be considered a genetic determinant for peri-implantitis, but this needs to be confirmed by further studies in other populations.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.271-278
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• 2006

We used polymers of alternating cationic and anionic nature to build up shells on fiber surfaces, strengthen the worn-out fibers and improve paper properties made from such fibers. OCC and ONP pulps were either dipped or salted out in the cationic polyallylamine, polyacrylamide and starch solutions. After centrifugal drying, these were followed by treatments in anionic polyacrylic acid, poly-acrylamide, and starch solutions, respectively. The shell-enhanced fibers were formed into handsheets and their physical properties evaluated. The results show that building multiple shells on worn-out fiber surfaces can strengthen the fibers and paper. The simpler and more practical impregnation-centrifuging treatment provided the desired effects, whereas salting out the polymers produced somewhat superior fibers. The latter process, were impractical, however. The first pair of polymeric shells imparted marked strength improvement, whereas later layers had diminishing efficacies. Overall, the methods can improve fiber quality, attaining paper strength requirements without resorting to expensive measures. Alternate cationic polymer and filler powders were also deposited on fiber surface based on the micriparticle system in an anticipation of stiffness gains. Platy minerals, such as montmorillonite, bentonite, sericite, clay and talc were added following cationic PAM. After dewatering of polymer-pigment shelled fiber of one to 3 pairs of layers, handsheets either calendered or uncalendered were evaluated. The results indicate that regardless of calendaring, stiffness of the handsheets did not improve appreciably while certain other strength properties showed gains. We also attempted the novel starch gel filler addition method wherein tapioca starch and filers (PCC, sericite or clay) were mixed at high solids content of 50% and cooked until gelatinized. The filled handsheets were dried under various conditions and then tested for their properties. Improvements in strengths of modified filled paper were observed.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.354-359
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• 2003

김치 제조시 녹차 물추출물의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 배추의 절임시 1% 녹차 물 추출물을 함유하는 10%소금물로 24시간 절임한 후 담근 김치(SG), 10% 소금물로 24시간 절인 후 1% 녹차 추출물에 30분간 담근 후 담근 김치(DG) 및 1% 녹차 물 추출물과 양념을 혼합하여 담근 김치(MS)를 1$0^{\circ}C$에서 숙성키면서 발효 특성과 관능적 품질을 조사하였다. 김치의 숙성 중 pH는 전반적으로 녹차처리구가 대조구에 비하여 높아 녹차처리로 숙성이 지연되었으나 녹차 처리구 상호간의 뚜렷한 차이는 보이지 않았다. SB-김치의 총균수는 6.27-9.37logCFU/mL 녹차 첨가한 SG-, BG-, MS-김치의 5.17-9.20logCFU/mL 높았으며, 적숙기의 총균수에 대한 젓산균의 비율은 SB-김치가 SG-, DG-, MS-김치보다 높았다. 숙성 5일째 김치의 총 polyphenol 함량은 DG 52.75 mg%, MS 47.71 mg%, SG 44.89 mg%, SB 30.70 mg%로 DG에서 가장 높은 함량을 나타내었다. 숙성 5일째 김치의 사각사각한 맛은 SG 및 DG에서 각각 4.03 및 4.01점으로 대조구보다 높은 값을 보였으며 비린 맛과 매운 맛은 녹차 처리구에서 전반적으로 낮았다. 종합적인 맛은 DG 및 MS가 높은 평가치를 나타내었다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.345-359
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• 2003

김치 제조시 녹차 물추출물의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 배추의 절임시 1% 녹차 물 추출물을 함유하는 10%소금물로 24시간 절임한 후 담근 김치(SG), 10% 소금물로 24시간 절인 후 1% 녹차 추출물에 30분간 담근 후 담근 김치(DG) 및 1% 녹차 물 추출물과 양념을 혼합하여 담근 김치(MS)를 1$0^{\circ}C$에서 숙성키면서 발효 특성과 관능적 품질을 조사하였다. 김치의 숙성 중 pH는 전반적으로 녹차처리구가 대조구에 비하여 높아 녹차처리로 숙성이 지연되었으나 녹차 처리구 상호간의 뚜렷한 차이는 보이지 않았다. SB-김치의 총균수는 6.27-9.37logCFU/mL 녹차 첨가한 SG-, BG-, MS-김치의 5.17-9.20logCFU/mL 높았으며, 적숙기의 총균수에 대한 젓산균의 비율은 SB-김치가 SG-, DG-, MS-김치보다 높았다. 숙성 5일째 김치의 총 polyphenol 함량은 DG 52.75 mg%, MS 47.71 mg%, SG 44.89 mg%, SB 30.70 mg%로 DG에서 가장 높은 함량을 나타내었다. 숙성 5일째 김치의 사각사각한 맛은 SG 및 DG에서 각각 4.03 및 4.01점으로 대조구보다 높은 값을 보였으며 비린 맛과 매운 맛은 녹차 처리구에서 전반적으로 낮았다. 종합적인 맛은 DG 및 MS가 높은 평가치를 나타내었다.

• 한국환경농학회지
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• 제40권2호
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• pp.134-141
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• 2021

본 연구는 축산물 중 퀴녹사린계 살균제 chinomethionat의 잔류분석법을 확립하였다. 소고기, 돼지고기, 닭고기, 우유, 계란을 대표 시료로 선정하고 GC-ECD를 이용한 chinomethionat 단성분 정량 시험법을 개발하였다. 축산물 중 chinomethionat 잔류물을 acetone/dichloromethane (9/1, v/v)로 추출하고 추출첨가제 MgSO₄ 및 NaCl을 첨가한 후, dichloromethane로 분배하고 Florisil 흡착제로 정제하였다. 축산물 중 chinomethionat 정량한계는 0.02 mg/kg으로 결정되었으며, MLOQ 수준의 회수율은 84.8-100.9%, MLOQ 10배 수준에서는 85.7-103.0%의 우수한 회수율을 보였으며, 분석오차는 최대 5.2%로 재현성 역시 양호하였다. 본 연구에서 확립한 chinomethionat의 잔류분석법은 국내·외 축산물의 잔류농약 검사 및 분석에 적용 가능할 것으로 기대된다.